Fermentation, Volume 9, Issue 3

Deep eutectic solvents (DESs) have upgraded the practices of valorizing lignocellulosic feedstock by lessening biomass recalcitrance through delignification in precise and economical manner. In this study, the influence of a series of deep eutectic m...

Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further...

This study aims to characterize the pectic oligosaccharides (POSs) generated from enzymatically hydrolyzed citrus peel pectin using a selected enzyme. Pectinex Ultra AFP was used to depolymerize citrus peel pectin into POSs. The POSs were analyzed us...

The water resource crisis and concerns with environmental pollution prompt the necessity to upgrade conventional wastewater treatment processes. The microalgae-based wastewater treatment process has shown many advantages that can fulfill the stricter...

In this study, the effect of mixed silage on the chemical composition, ensilability, in vitro cellulase digestibility and some of their plant secondary metabolites (PSM) were assessed. The lab-scale silage mixes were made in triplicate from sugarcane...

The work aimed to improve the extraction efficiency of wheat bran polysaccharide by solid-state fermentation using the bioactive fungus Isaria cicadae Miq. and identify the structural properties of fermented wheat bran polysaccharide (IC-FWBP). The p...

Sanghuang, a traditional Chinese medicinal herb obtained from numerous related fungal species in the genus Sanghuangporus, contains many bioactive substances that display a variety of beneficial pharmacological activities, including antioxidant, anti...

Microbial-induced CaCO₃ precipitation (MICP) is an innovative and rapidly developing technology for sand solidification. The idea for this research project was built based on the concept of sustainable development and environmental protection. The sp...

The present work investigates a two-stage process scheme for cheese whey valorization through energy recovery in different forms by means of bio-electrochemical systems. The first stage consisted of an integrated bio-electrochemical process for H₂ an...

In the original publication [...]

The aim of this work was to test native microbial strains and fruits for brewing, with a multidisciplinary approach for a sustainable production linked to the territory. Pediococcus acidilactici B5 and Hanseniaspora uvarum L2 strains were isolated fr...

To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mix...

Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them, biocontrol action at different steps of the wine production chain could be a suitable strategy...

The term ‘toddy’ represents a group of different varieties of mild-alcoholic palm beverages of coastal and inland India, produced from the fresh saps of various palm trees through uncontrolled natural fermentation. In this study, we analy...

Obesity, along with hypertension and hyperlipidemia, is one of the leading factors of metabolic syndrome, which increases the risk of diabetes. However, controlling obesity is a global challenge. Sake lees, or Japanese rice wine lees, is a by-product...

The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point) throughout the process. One recurrent question abou...

The utilization of lignocellulose biomass as an alternative source of renewable energy production via green technology is becoming important, and is in line with sustainable development goal initiatives. Lignocellulolytic bacteria, such as Bacillus s...

The anaerobic digestion (AD) of compost leachate has been scarcely investigated and, to the best of our knowledge, no previous work has analyzed the kinetics of the process in completely stirred tank reactors (CSTR). To overcome this lack of knowledg...

Bifidobacteria, a major bacterial group, have several beneficial impacts on health, such as enhancing the intestinal flora by limiting the colonization of pathogenic microorganisms and stimulating the immune system. As a result, bifidobacteria have b...

Camellia oleifera fruit shell (COS) is an agricultural waste product generated in large quantities by the seed oil extraction industry. Due to its hierarchical thickness structure, COS shows huge potential in constructing porous carbon materials afte...

The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approac...

Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour and aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terp...

Intestinal barrier dysfunction and gut microbiota disorders have been associated with various intestinal and extraintestinal diseases. Fermented wheat bran polysaccharides (FWBP) are promising natural products for enhancing the growth performance and...

Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a subs...

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-thro...

Delonix regia (common name: Flame tree) pods, an inexpensive lignocellulosic waste matrix, were successfully used to produce value-added bioethanol. Initially, the potentiality of D. regia pods as a lignocellulosic biomass was assessed by Fourier-tra...

γ-Valerolactone (GVL) is a platform chemical for the synthesis of both biofuels and biochemicals. The LA production from depithed sugarcane bagasse (DSB) resulted in a 55% LA yield, and the resulting LA was used to produce GVL. The effect of pr...

Inhibitors from lignocellulosic biomass have become the bottleneck of biorefinery development. Gluconobacter oxydans DSM2003 showed a high performance of inhibitors degradation, which had a short lag time in non-detoxified corn stover hydrolysate and...

This study assessed the effects of Lactiplantibacillus plantarum (ZZU203), cellulase-producing Bacillus methylotrophicus (CB), or their combination (ZZU203_CB) on the fermentation parameters of alfalfa after 10 and 60 days of ensiling. Additionally,...

Hydroxy amino acids (HAAs) are of unique value in the chemical and pharmaceutical industry with antiviral, antifungal, antibacterial, and anticancer properties. At present, the hydroxylated amino acids most studied are tryptophan, lysine, aspartic ac...

Microalgae, which accumulate considerable carbohydrates, are a potential source of glucose for biofuel fermentation. In this study, we investigated the enzymatic hydrolysis efficiency of wet microalgal biomass compared with freeze-dried and oven-drie...

Since ancient times, fermentation has been used to increase the shelf life and improve the safety of food raw materials [...]

In this study, high-throughput sequencing technology was used to analyze the bacterial diversity of sauerkraut produced at home and in factories in Chaozhou. The differences in bacterial community structure among different sauerkraut samples were stu...

Sulphur dioxide (SO₂) is mostly used as an antioxidant additive in winemaking, but excessive levels may be harmful to both wine quality and consumers health. During fermentation, yeast Saccharomyces cerevisiae contributes significantly to final SO₂ l...

Globally, nations are trying to address environmental issues such as global warming and climate change, along with the burden of declining fossil fuel reserves. Furthermore, countries aim to reach zero carbon emissions within the existing and rising...

To evaluate the fermentation properties and bacterial community composition of mulberry leaves when ensiled with smooth bromegrass, and the effects of Lactobacillus plantarum inoculation on the mixed silage of mulberry leaves and smooth bromegrass, m...

Gluconic acid has been increasingly in demand in recent years due to the wide applications in the food, healthcare and construction industries. Plant-derived biomass is rich in biopolymers that comprise glucose as the monomeric unit, which provide ab...

The instability of the protein expression in Pichia pastoris strains has been an issue for various peptide productions. Some modifications to the traditional fermentation process could potentially solve the problem. Here, we consider a four-stage fer...

Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be devel...

This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samp...

Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgr...

The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. Therefore, addition of...

As the population grows, there is a need to address the continuous depletion of non-renewable energy sources and their negative effects on the environment. This led to a substantial assessment of possible innovations and raw materials to increase the...

Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained fr...

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconsti...

The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics...

Yarrowia lipolytica is a promising feed additives. Here, we aimed to produce extracellular lipases and single-cell proteins (SCPs) at high levels simultaneously through fed-batch fermentation of engineered Y. lipolytica. The parameters for 500 mL sha...

The rapid increases in fuel ethanol demand and food security concerns have driven the need for diverse feedstocks in the ethanol production process. Energy cane is an energy crop that is an ideal sustainable biofuel feedstock. The present study evalu...

The current investigation briefly reviews previous studies about the fate of pesticides used in wine grape production during the alcoholic fermentation process, and how these could affect the correct functioning of yeast. The present review discusses...

In this study, the influence of solar inclination angles on biomass growth and the biomolecule profile of Chlorella pyrenoidosa (C. pyrenoidosa) were analyzed in the vertical flat–panel photobioreactor (FPPBR). The growth of C. pyrenoidosa was...