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Fermentation, Volume 9, Issue 1

January 2023 - 78 articles

Cover Story: The production of low-alcohol fruit beverages is one of the profitable alternatives available in response to increasing consumer demand. Proper selection of yeasts is essential to provide fermented beverages with improved and differentiating characteristics, with a consequent competitive advantage. This study aimed to develop production technology for low-alcohol sparkling grape and plum beverages and to assess the potential effect of L. thermotolerans on their chemical composition and sensory quality when used in pure culture and mixed fermentations with S. cerevisiae. As a result, the beverages showed different fermentation patterns concerning their initial yeast inoculum, and the aminoacidic profile and volatile composition were modified. The beverages from both pure culture of L. thermotolerans and co-inoculation with S. cerevisiae showed the highest intensity of fruity aroma. View this paper
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Articles (78)

  • Article
  • Open Access
17 Citations
4,804 Views
21 Pages

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

  • Emma Neylon,
  • Laura Nyhan,
  • Emanuele Zannini,
  • Thomas Monin,
  • Steffen Münch,
  • Aylin W. Sahin and
  • Elke K. Arendt

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation wi...

  • Article
  • Open Access
6 Citations
4,894 Views
17 Pages

Talaromyces albobiverticillius 30548, a marine-derived fungus, produces Monascus-like azaphilone red/orange pigments which have the potential for various industrial applications. The objective of this study was to scale up pigment production in a 2 L...

  • Review
  • Open Access
4 Citations
3,856 Views
21 Pages

The Genus Chrysosporium: A Potential Producer of Natural Products

  • Yifei Wang,
  • Xiaowen Yang,
  • Yanjing Li,
  • Bo Wang and
  • Ting Shi

Chrysosporium, a genus of ascomycete fungi in the family Onygenaceae, has the ability to produce abundant new bioactive natural products, providing a structural foundation in drug development. This review includes the sources, distribution, biologica...

  • Article
  • Open Access
9 Citations
4,039 Views
8 Pages

Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis

  • Cong Li,
  • Longteng Ma,
  • Lifen Wang,
  • Zixi Zhang,
  • Yuguang Chen,
  • Jiashun Chen,
  • Qian Jiang,
  • Zehe Song,
  • Xi He and
  • Bie Tan
  • + 2 authors

The current study aimed to investigate the solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS). The parameters included the inoculation amount, the soybean meal addition amount, the fermentation temperature and th...

  • Article
  • Open Access
3 Citations
4,588 Views
18 Pages

Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica

  • Abraham A. J. Kerssemakers,
  • Süleyman Øzmerih,
  • Gürkan Sin and
  • Suresh Sudarsan

Industrial-sized fermenters differ from the laboratory environment in which bioprocess development initially took place. One of the issues that can lead to reduced productivity on a large scale or even early termination of the process is the presence...

  • Review
  • Open Access
13 Citations
5,203 Views
21 Pages

Waste valorization is an important strategy to reduce environmental pollution and dependency on petroleum-based fuels. In this regard, utilization of food waste as a versatile and low-cost resource is important. Several advanced catalytic methods for...

  • Article
  • Open Access
9 Citations
3,462 Views
20 Pages

Physiological and Molecular Characterization of Yeast Cultures Pre-Adapted for Fermentation of Lignocellulosic Hydrolysate

  • João R. M. Almeida,
  • Magnus Wiman,
  • Dominik Heer,
  • Daniel P. Brink,
  • Uwe Sauer,
  • Bärbel Hahn-Hägerdal,
  • Gunnar Lidén and
  • Marie F. Gorwa-Grauslund

Economically feasible bioethanol process from lignocellulose requires efficient fermentation by yeast of all sugars present in the hydrolysate. However, when exposed to lignocellulosic hydrolysate, Saccharomyces cerevisiae is challenged with a variet...

  • Review
  • Open Access
24 Citations
6,438 Views
17 Pages

Recent Advances on the Production of Itaconic Acid via the Fermentation and Metabolic Engineering

  • Renwei Zhang,
  • Huan Liu,
  • Yuchen Ning,
  • Yue Yu,
  • Li Deng and
  • Fang Wang

Itaconic acid (ITA) is one of the top 12 platform chemicals. The global ITA market is expanding due to the rising demand for bio-based unsaturated polyester resin and its non-toxic qualities. Although bioconversion using microbes is the main approach...

  • Article
  • Open Access
2 Citations
5,022 Views
19 Pages

A Method for Improving Microbial Conversion of Diosgenin and Separation and Identification of the Product

  • Fangyuan Mou,
  • Junmian Tian,
  • Yulu Li,
  • Shiyao Han,
  • Ruifen Shang,
  • Yuxin Song,
  • Shirong Feng,
  • Yongli Zhang,
  • Rang Cao and
  • Baofu Qin

Diosgenin, a hydrolysis product from Dioscorea plants, can be used as a precursor of steroid drugs (e.g., progesterone, testosterone, and glucocorticoid). However, traditional acid hydrolysis production wastes water and causes severe environmental po...

  • Article
  • Open Access
1 Citations
3,501 Views
17 Pages

The growing attention regarding a more sustainable future, and thus into energy recovery and waste reduction technologies, has intensified the interest towards processes which allow to exploit waste and biomasses to generate energy, such as the anaer...

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Fermentation - ISSN 2311-5637