2021 December - 122 articles
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chem...
Aquatic nitrogen pollution is one of the most urgent environmental issues requiring prevention and mitigation. Large quantities of high-ammonium wastewaters are generated by several industrial sectors, such as fertilizer and anaerobic-digestion plant...
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcr...
This paper focuses on the design of soft sensors for on-line monitoring of the biotechnological process of biopolymer production, in which biopolymers are accumulated in bacteria as an intracellular energy storage material. The proposed soft sensors...
The lipogenic ability of the yeast Solicoccozyma terricola DBVPG 5870 grown on hydrolyzed lignocellulose obtained from cardoon stalks was evaluated. Data on cell biomass, lipid production, and fatty acid profiles of triacylglycerols obtained in batch...
Hypocrellin is a natural 3,10-xylene-4,9-anthracene derivative compound that originates from the stroma of Shiraia bambusicola (S. bambusicola) and Hypocrella bambusae with excellent photobiological activities. Submerged fermentation with the mycelia...
From an industrial point of view, the use of microorganisms as a wastewater bioremediation practice represents a sustainable and economic alternative for conventional treatments. In this work, we investigated the starch bioremediation of paper mill w...
Ethanol produced from various biobased sources (bioethanol) has been gaining high attention lately due to its potential to cut down net emissions of carbon dioxide while reducing burgeoning world dependence on fossil fuels. Global ethanol production...
The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such...
Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we...
Butanol was produced commercially from cornstarch and sugarcane molasses (renewable resources) until 1983, when production of these plants was forced to cease because of unfavorable economics of production caused in part by escalating prices of these...
Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethano...
The biotrickling filter (BTF) treatment is an effective way of dealing with air pollution caused by volatile organic compounds (VOCs). However, this approach is typically used for single VOCs treatment but not for the mixtures of VOC and volatile org...
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the ef...
The growing need for industrial production of bio-based acetoin and 2,3-butanediol (2,3-BD) is due to both environmental concerns, and their widespread use in the food, pharmaceutical, and chemical industries. Acetoin is a common spice added to many...
The increased development of aquaculture has resulted in increased demand for high-protein aquafeed. An increased demand for high-protein aquafeed means an increase in exploitation of unsustainable protein sources such as fishmeal for aquafeed produc...
Walnut green husk is an agricultural waste produced during the walnut (Juglans regia L.) harvest, that could be valued as a source of high-value compounds. In this respect, walnut green husks from two areas of Southern Italy (Montalto Uffugo and Zump...
This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of SBM usage in aquafeed. The response surface methodology (RSM) was emp...
Animal waste fats were explored as a fermentation substrate for the production of high-value unsaturated single cell oil (SCO) using oleaginous fungi, Mucor circinelloides and Mortierella alpina. Both strains showed good growth and lipid accumulation...
Yogurt products are consumed by millions of people every day. Consumers’ priority for ready-to-eat yogurt snacks enriched with various plant raw materials have increased each year. Therefore, the aim of this study was to prepare freeze-dried yo...
This work reports on municipal sludge hygienization using electron beams. Three types of sewage sludge from two municipal wastewater treatment plants were tested: preliminary sludge with 4% TS, postflotation sludge with 2.5% TS and thickened prelimin...
The hydrocarbon-based economy is moving at a large pace to a decarbonized sustainable bioeconomy based on biorefining all types of secondary carbohydrate-based raw materials. In this work, 50 g L−1 in COD of a mixture of food waste, brine and w...
This study aimed at examining the effects of rumen inoculum of steers receiving different combinations of ionophore and probiotics in their diets on in vitro gas production of corn silage. The fitting of gas production was performed with five mathema...
The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspec...
Ginseng is one of the most popular traditional Chinese medicines that have been widely used in China and other Asian countries for thousands of years. Ginsenosides are the unique bioactive saponins occurring in ginseng, and their biological activitie...
The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour,...
The production of both aboveground and belowground plant biomass in constructed wetlands (CW) is a poorly understood topic, although vegetation plays an important role in the process of pollutant removal from wastewater. The objective of this study w...
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive fo...
Aspergillus-derived protease and lipase, which are involved in the production of Aspergillus-fermented foods, are consumed as digestive enzyme supplements. A marked bifidogenic effect of supplemental Aspergillus protease preparation (AP) in rats fed...
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effec...
Multiple studies in recent years have shown the potential of Saccharomyces wild yeasts to produce craft beers with new flavour profiles and other desirable properties. Yeasts isolated from food (wine, bread, kombucha…) have shown potential pro...
Microbial electrocatalysis reckons on microbes as catalysts for reactions occurring at electrodes. Microbial fuel cells and microbial electrolysis cells are well-known in this context; both prefer the oxidation of organic and inorganic matter for pro...
The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee productio...
This study aimed to investigate the production of polyhydroxyalkanoates (PHAs), a biodegradable polymer from organic wastes by Pseudomonas oleovorans. Volatile fatty acids (VFAs) from acidogenic fermentations of chicken manure (VFAs-CM) and potato pe...
An economically viable production of second-generation bioethanol by recombinant xylose-fermenting Saccharomyces cerevisiae requires higher xylose fermentation rates and improved glucose–xylose co-consumption. Moreover, xylose-fermenting S. cer...
Fermentation is one of the most important stages in the entire brewing process. In fermentation, the sugars are converted by the brewing yeast into alcohol, carbon dioxide, and a variety of by-products which affect the flavour of the beer. Fermentati...
Paper mulberry (Broussonetia papyrifera) is widely ensiled to feed sheep in southwestern China, as unconventional woody forage. Feeding lambs with paper mulberry silage (PMS) may improve certain feeding characteristics, thereby affecting the growth p...
To enhance anaerobic fermentation during food waste (FW) digestion, pretreatments can be applied or the FW can be co-digested with other waste. In this study, lipase addition (LA), hydrothermal pretreatment (HTP), and a combination of both methods (H...
This study aims to produce a mix of enzymes through Solid State Fermentation (SSF) of raw materials. Four different, easily available, agro-industrial wastes were evaluated as SSF substrates for enzymes production by Cryphonectria parasitica (Murr.)...
Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species Saccharomyces cerevisiae, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indige...
Waste reduction and reuse is a crucial target of current research efforts. In this respect, the present study was focused on providing an example of local investment in a simple process configuration that converts whey into value-added compounds and...
Maintaining steady-state, aerobic cultures of yeast in a bioreactor depends on the configuration of the bioreactor system as well as the growth medium used. In this paper, we compare several conventional aeration methods with newer filter methods usi...
Isocitric acid (ICA) has found wide application in medicine as a promising compound with powerful antioxidant activity to combat oxidative stress. In the known microbiological processes of ICA production by non-conventional yeast Yarrowia lipolytica,...
In order to study the potential for efficient fiber degradation by intestinal microorganisms in Diqing Tibetan pigs, we first investigated the dietary structure of Diqing Tibetan pigs in their original habitat, then 60 healthy adult Diqing Tibetan pi...
Climate neutral and sustainable energy sources will play a key role in future energy production. Biomethanation by gas to gas conversion of flue gases is one option with regard to renewable energy production. Here, we performed the conversion of synt...
Many agronomical wastes are produced annually in significant amounts after cultivation, especially in agricultural countries. This study applied biochar produced from the pyrolysis of cassava stems to improve soil with low fertility for maize cultiva...
Microbial activity is an integral part of agricultural ecosystems and can influence the quality of food commodities. During on-farm processing, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. H...
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compo...
Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach...
Two Bacillus spp. isolated from kimchi, Bacillus tequilensis ST816CD and Bacillus subtilis ST830CD, were characterized for their antimicrobial properties and safety. The proteinaceous nature of their inhibitory metabolites was confirmed after exposur...
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