Fermentation, Volume 9, Issue 10

Deep learning is emerging in many industrial sectors in hand with big data analytics to streamline production. In the biomanufacturing sector, big data infrastructure is lagging compared to other industries. A promising approach is to combine deep ne...

This study investigated the design of a tray bioreactor for solid-state fermentation, applying Rhizopus oryzae to oilseed meals as the substrate. Two process variables were continuously monitored in the bioreactor to ensure precise control of the env...

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing b...

The objective of this study was to evaluate the nutritional value of dried Kishk-like products using burghal of wheat, oat, and fenugreek with cow’s milk, camel’s milk, and goat’s milk. Kishk is an artisanal product that is popular...

Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans...

Pectinases are enzymes used in several industrial processes. Seven agroindustrial wastes—jackfruit seed meal (Artocarpus heterophyllus), cocoa seed peel (Theobroma cacao), cocoa husks (Theobroma cacao), passion fruit husks (Passiflora edulis),...

Biofilms enable bacterial cells to adhere and thrive on surfaces, with associated changes in growth and gene expression aiding their survival in challenging environments. While previous research has explored E. coli biofilm formation, there has been...

Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the...

A growing number of science and design scholars and design practitioners have recently embarked on studying fermentation processes to produce alternative materials. The main driver of this trend is the search for a sustainable future by proposing nov...

Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with Lactobacillus sakei ATCC® 15521™ on physicochemical properties, instrum...