Fermentation, Volume 9, Issue 2

The exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and released into fermented milk play a protective role from stress factors as well as improve emulsifying and thickening properties of the product, reduce syneresis, and increase el...

Anthropogenic activities and industrial effluents are the major sources of petroleum hydrocarbon contamination in different environments. Microbe-based remediation techniques are known to be effective, inexpensive, and environmentally safe. In this r...

During the fermentation process, yeast cells face different stresses, and their survival and fermentation efficiency depend on their adaptation to these challenging conditions. Yeast cells must tolerate not only a single stress but also multiple simu...

Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry. However, due to their low solubility, extensive application of LP is severely limited. This study describes a new and successful method for overcoming this...

Numerous species of microalgae have been utilized for pigment production. More and more species are gaining popularity due to their ability to accumulate pigments with varying chemical compositions and the fact that some have distinctive byproducts t...

In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese wh...

Trichoderma reesei is widely applied as the major industrial fungus for the production of cellulases used for the conversion of lignocellulosic biomass to biofuels and other biobased products. The protein secretion pathway is vital for cellulase secr...

Lactic acid (LA) fermentation of dog’s mercury (M. perennis L.) herbal parts was investigated in samples inoculated with either Lactobacteria (Lactobacillus plantarum and Pediococcus pentosaceus, LBF) or whey (WF). Depending on fermentation tim...

Cutaneotrichosporon oleaginosus is a highly efficient single cell oil producer, which in addition to hexoses and pentoses can metabolize organic acids. In this study, fed-batch cultivation with consumption-based acetic acid feeding was further develo...

The effect of farnesol, a sesquiterpene alcohol, on the production of laccases by Trametes versicolor and Pycnoporus sanguineus in pineapple waste solid-state fermentation was evaluated. Extracellular laccase production reached a maximum of 77.88 &pl...

Lactic acid bacteria (LAB) and probiotics promise specific health benefits to their host. However, good storage stability is a prerequisite for their functioning and industrial use. This study aimed to evaluate glutathione (GSH) as a potential protec...

Enteric methane (CH₄) is an important greenhouse gas emitted by ruminants. Cervidae produces less CH₄ than other ruminants, but the underlying mechanism remains unclear. Here, we measured and compared the gas production, nutrient digestibility, gut m...

Antrodia cinnamomea, a rare medicinal fungus endemic to Taiwan, contains numerous active components and displays strong antitumor and anti-inflammatory effects. We isolated and purified a novel A. cinnamomea active protein (termed ACAP) from liquid f...

Ethanol and other congeners in alcoholic beverages and foods are known triggers of alcohol-induced headaches (AIHs). Recent studies implicate AIHs as an important underlying factor for neuroinflammation. Studies show the relationship between alcoholi...

The impacts of nanoparticles-zerovalent iron (NP-ZVI) on anaerobic co-digestion (AcoD) were assessed. The production of biogas and methane (CH₄), as well as the removal efficiency of volatile solids (VS) and contaminants were investigated in the AcoD...

Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wic...

Dilute acid hydrolysis of lignocellulosic biomass generates inhibitors in the hydrolysate which hamper yeast metabolism and the fermentation process. Therefore, understanding the effect of these compounds on the performance of microorganisms becomes...

Microbial lipids are renewable platforms for several applications including biofuels, green chemicals, and nutraceuticals that can be produced from several residual carbon sources. Lignocellulosic biomasses are abundant raw materials for the producti...

The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyz...

Biomass pretreatment is a critical method for improving the anaerobic digestion (AD) performance of lignocellulosic feedstocks. In this study, an effective combined ammonia–autoclave pretreatment method was selected for the pretreatment of corn...

In this study, wheat straw was fractionated into carbohydrates (cellulose and hemicellulose) by ammonia–mechanical pretreatment for l-lactic acid fermentation. Under optimal conditions (aqueous ammonia concentration: 19% w/w, liquid–solid...

The bioconversion of environmental wastes into energy is gaining much interest in most developing and developed countries. The current study is concerned with the proper exploitation of some industrial wastes. Cellulosic fiber waste was selected as a...

Digested sludge (DS) is a waste product of anaerobic digestion that is produced during the biodegradation of excess sludge. It cannot be used as a substrate for further biogas production owing to its recalcitrant nature. In the present study, we used...

Bee bread is a product with unique properties for humans and bees that is produced through the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) and yeast strains present in the environment. It is a rich source of n...

Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is t...

In the wine industry, the use of chitosan, a non-toxic biodegradable polysaccharide with antimicrobial properties, has been gaining interest with respect to envisaging the reduction in the use of sulfur dioxide (SO₂). Although the mechanisms of toxic...

By-products from different industries could represent an available source of carbon and nitrogen which could be used for bioethanol production using conventional Saccharomyces cerevisiae yeast. Spent cherry brine and whey are acid food by-products wh...

Pigments of natural origin have become a research trend, and fungi provide a readily available alternative source. Moreover, developing novel processes that increase yields, reduce process time and simplify downstream processing is of increased inter...

In order to solve the problem of H₂S corrosion in biogas utilization, it is necessary to understand the characteristics and mechanisms of H₂S production in chicken manure anaerobic digestion (CMAD) and vegetable waste anaerobic digestion (VWAD). In t...

Microbial fermentation with immobilized cells possesses many advantages. However, this fermentation mode is restricted to the production of extracellular products. Our previous study demonstrated that the extractive fermentation of Monascus spp. in n...

Background: Monascus purpureus and Aspergillus oryzae have been used to ferment defatted soybean flour (DSF: DSFF-Mp and DSSF-Ao, respectively) extract, improving antioxidant availability and conversion of the glycosylated isoflavones to aglycones. T...

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determ...

The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine ferme...

UDP-glycosyltransferases (UGTs) are the most studied glycosyltransferases, and belong to large GT1 family performing the key roles in antibiotic synthesis, the development of bacterial glycosyltransferase inhibitors, and in animal inflammation. They...

In the current state of huge waste production and energy crisis, there is a need to find additional alternate energy resources and options for waste management. The present study was designed to measure the potential of different fruit wastes to serv...

An interesting development of biotechnology has linked microbial cell immobilisation with nanoparticles. The main task of our research was to reveal the possible influences of differently electrically charged diamond nanoparticles upon physiological...

The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In...

Anaerobic digestion (AD) is an established process for waste conversion to bioenergy. However, for the AD process to be viable, it is imperative that all products be adequately valorized to maximize the benefits associated with the technology and in...

The ethanol fermentation efficiency of sweet sorghum stem juice (SSJ) under a very high gravity (VHG) condition (250 g/L of sugar) was improved by immobilized Saccharomyces cerevisiae SSJKKU01, using a stirred tank bioreactor (STR) coupled with...

Leftover dough, a byproduct in steamed bread processing, is rich in starch, which is a carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients in the medium of Isochrysis galbana. In this study, the leftover do...

The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this b...

Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is it...

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were manipulated...

The production of polyhydroxyalkanoates (PHAs) from industrial waste streams has attracted the attention of researchers and process industries because they could replace traditional plastics. The integrated treatment of civil wastewater along with or...

The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteris...

Soy consumption may reduce hypertension but the impact of food processing on the antihypertensive effect is unclear. Hence, we ascertained the effects of lacto-fermented (FSB) and unfermented soybean (USB) consumption on serum atherogenic lipids, hyp...

Cyanide is a strong toxin in many tropical forage plants that can negatively affect ruminants. The aim of this study is to determine the cyanide removal efficiency, silage quality, and in vitro rumen fermentation of fresh cassava roots ensiled withou...

The aim of this study was to characterize the ampelographic and genetic profiles of Vitis vinifera L. cv. Nero Antico di Pretalucente and to describe the grape-borne fungal communities. The oenological characteristics and the aroma profile of wine ob...

Astaxanthin is increasingly attracting commercial interest for its application in the nutraceutical and pharmaceutical industries. This study aimed to produce astaxanthin from molasses with our newly mutated strain of Rhodosporidium toruloides G17 an...

The Agrobacterium-mediated transient gene expression system is a rapid and efficient method for heterologous recombinant protein expression in plants. The fermentation of genetically modified Agrobacterium tumefaciens is an important step in increasi...