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Fermentation, Volume 9, Issue 2

February 2023 - 119 articles

Cover Story: Spatially offset Raman spectroscopy (SORS) allows the analysis of samples, even with high water content, through a glass container which makes it an effective non-invasive tool for food and beverage products. For the first time, a portable SORS equipment has been used to follow the alcoholic fermentation process of wine. Different measurement setups were tested to determine the most effective one, and the variability associated with the different measurement configurations was evaluated using ANOVA-Simultaneous Component Analysis (ASCA). In this way, an accurate monitoring of the process was achieved, as well as a good prediction of key oenological parameters (density and pH). The results obtained show that SORS equipment could be used to control fermentation processes in an online configuration. View this paper
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Articles (119)

  • Article
  • Open Access
9 Citations
2,992 Views
17 Pages
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Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts

  • Raissa Lima,
  • Marcos Vinicius T. Silva,
  • Brendo A. Gomes,
  • Ellis Helena B. C. Macedo,
  • Michele N. Santana,
  • Ana Claudia F. Amaral,
  • Jefferson R. A. Silva,
  • Pollyane G. Corrêa,
  • Ronoel Luiz O. Godoy and
  • Manuela Cristina P. A. Santiago
  • + 4 authors
Fermentation2023, 9(2), 157;https://doi.org/10.3390/fermentation9020157

6 February 2023

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...

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  • Article
  • Open Access
5 Citations
4,369 Views
13 Pages
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ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage

  • Sourish Bhattacharya,
  • Sandhya Mishra,
  • Antonio Zuorro,
  • Heba Hassan Salama,
  • Alexandru Vasile Rusu and
  • Monica Trif
Fermentation2023, 9(2), 156;https://doi.org/10.3390/fermentation9020156

6 February 2023

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...

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  • Article
  • Open Access
4 Citations
6,512 Views
14 Pages
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Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis

  • Mario Guadalupe-Daqui,
  • Mandi Chen,
  • Paul J. Sarnoski,
  • Renée M. Goodrich-Schneider and
  • Andrew J. MacIntosh
Fermentation2023, 9(2), 155;https://doi.org/10.3390/fermentation9020155

5 February 2023

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...

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  • Article
  • Open Access
2 Citations
4,087 Views
21 Pages
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Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B

  • Roberto Lauri,
  • Emma Incocciati,
  • Biancamaria Pietrangeli,
  • Lionel Nguemna Tayou,
  • Francesco Valentino,
  • Marco Gottardo and
  • Mauro Majone
Fermentation2023, 9(2), 154;https://doi.org/10.3390/fermentation9020154

4 February 2023

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...

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  • Article
  • Open Access
16 Citations
3,858 Views
22 Pages
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Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

  • Elena Bartkiene,
  • Egle Zokaityte,
  • Evaldas Kentra,
  • Vytaute Starkute,
  • Dovile Klupsaite,
  • Ernestas Mockus,
  • Gintare Zokaityte,
  • Darius Cernauskas,
  • João Miguel Rocha and
  • Raquel P. F. Guiné
Fermentation2023, 9(2), 153;https://doi.org/10.3390/fermentation9020153

3 February 2023

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...

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  • Article
  • Open Access
3 Citations
4,281 Views
14 Pages
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Lacto-Fermented and Unfermented Soybean Differently Modulate Serum Lipids, Blood Pressure and Gut Microbiota during Hypertension

  • Eric Banan-Mwine Daliri,
  • Fred Kwame Ofosu,
  • Ramachandran Chelliah and
  • Deog-Hwan Oh
Fermentation2023, 9(2), 152;https://doi.org/10.3390/fermentation9020152

3 February 2023

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...

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  • Article
  • Open Access
10 Citations
3,868 Views
13 Pages
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Ensiling Cyanide Residue and In Vitro Rumen Fermentation of Cassava Root Silage Treated with Cyanide-Utilizing Bacteria and Cellulase

  • Waroon Khota,
  • Chatchai Kaewpila,
  • Rattikan Suwannasing,
  • Nikom Srikacha,
  • Julasinee Maensathit,
  • Kessara Ampaporn,
  • Pairote Patarapreecha,
  • Suwit Thip-uten,
  • Pakpoom Sawnongbue and
  • Sayan Subepang
  • + 2 authors
Fermentation2023, 9(2), 151;https://doi.org/10.3390/fermentation9020151

3 February 2023

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...

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  • Article
  • Open Access
5 Citations
2,478 Views
16 Pages
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Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage

  • Giorgia Perpetuini,
  • Alessio Pio Rossetti,
  • Lucia Giordano,
  • Marta Pulcini,
  • Beatrice Dufrusine,
  • Noemi Battistelli,
  • Camillo Zulli,
  • Giuseppe Arfelli,
  • Alberto Palliotti and
  • Enrico Dainese
  • + 1 author
Fermentation2023, 9(2), 150;https://doi.org/10.3390/fermentation9020150

3 February 2023

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...

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  • Article
  • Open Access
10 Citations
3,603 Views
13 Pages
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Highly Active Astaxanthin Production from Waste Molasses by Mutated Rhodosporidium toruloides G17

  • Tuyet Nhung Tran,
  • Ngoc-Tri Tran,
  • Thu-Anh Tran,
  • Dinh-Chuong Pham,
  • Chia-Hung Su,
  • Hoang Chinh Nguyen,
  • Colin J. Barrow and
  • Dai-Nghiep Ngo
Fermentation2023, 9(2), 148;https://doi.org/10.3390/fermentation9020148

2 February 2023

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...

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  • Article
  • Open Access
6 Citations
5,870 Views
13 Pages
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Development of a Molasses-Based Medium for Agrobacterium tumefaciens Fermentation for Application in Plant-Based Recombinant Protein Production

  • Nisit Watthanasakphuban,
  • Luan Van Nguyen,
  • Yu-Shen Cheng,
  • Pau-Loke Show,
  • Malinee Sriariyanun,
  • Mattheos Koffas and
  • Kittipong Rattanaporn
Fermentation2023, 9(2), 149;https://doi.org/10.3390/fermentation9020149

2 February 2023

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...

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