Fermentation, Volume 9, Issue 11

The main problems with the butanol fermentation process include high cost of grain raw materials, low product concentration and low butanol productivity caused by butanol cytotoxicity. In this study, cassava, a cheap crop, was used as the raw materia...

Fermented feed is needed to maintain the vitality of probiotics and cannot be sterilized. Fermented feeds, especially those with added CaCO₃, have a high risk of contamination with pathogens. Escherichia coli, Staphylococcus aureus, and Shigella flex...

Recently, there has been an increase in interest in the relationship between microorganisms and micro/nanoplastics. Particularly in natural environments, bacteria play an important role. For the ecological risk assessment of plastic particles, a prop...

The digestive process and intestinal protein absorption are influenced by a variety of factors. Due to their numerous health advantages, including potential favorable effects on protein digestion and absorption, probiotics have gained increased atten...

In this work, the feasibility of uncontrolled pH acidogenic fermentation of industrial organic effluent from corn-bioethanol production was studied and modelled by using a Monod-based mathematical model. In order to do that, several tests were carrie...

Sulfite and kraft pulping are two principal methods of industrial delignification of wood. In recent decades, those have been considered as possibilities to pretreat recalcitrant wood lignocellulosics for the enzymatic hydrolysis of polysaccharides a...

The neutral detergent fiber (NDF)/starch ratio is a key determinant of the carbohydrate composition in ruminant diets, which affects the development of the gastrointestinal tract and animal growth. In this study, we used a combination of 16S amplicon...

With the rising demands for renewable fuels, there is growing interest in utilizing abundant and sustainable non-edible biomass as a feedstock for bioethanol production. Macroalgal biomass contains a high content of carbohydrates in the form of speci...

The various forms of interactions that microorganisms engage in within fermented foods result in distinct metabolic product patterns. Fermentation products often feature both yeasts and bacteria, each possessing characteristics that can enhance the o...

The effect of bioelectrochemical anaerobic digestion (BEAD) on the methanogenic performance of brewery wastewater at different organic loading rates (OLRs) was investigated and compared to conventional anaerobic digestion. A continuous BEAD reactor w...

Comprehensive yeast strain characterization is an important issue for the wine industry as market demands require controlled production of distinctive high-quality wines. Glycosides form an important reservoir of varietal grape wine aroma, and their...

Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blue...

Sheep are often utilized as a model ruminant, despite a lack of functional comparisons of rumen bacterial communities and responses during dietary transitions between sheep and cattle. Therefore, an ex vivo study was conducted to evaluate species dif...

The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was stan...

Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the...

Recently, a genetically modified microorganism (GMM) detection strategy using real-time PCR technology was developed to control fermentation products commercialized in the food and feed chain, allowing several unexpected GMM contaminations to be high...

Fructans serve as the primary form of storage carbohydrate in cool-season grasses, but little is known about potential differences in ruminal fermentation of fructans between cattle and sheep. An ex vivo study was conducted to evaluate species differ...

Polyketides and nonribosomal peptides are major secondary metabolites in members of the genus Streptomyces. Streptomyces cellostaticus is a validly recognized species and the type strain produces cellostatin. However, little is known about whether it...

Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria a...