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Fermentation, Volume 9, Issue 3

March 2023 - 117 articles

Cover Story: The influence of S. cerevisiae strains on wine aroma is widely reported on the lab scale, but few studies deal with strain behavior at pilot-scale level. For this purpose, seven wild S. cerevisiae strains, isolated from different Italian grape varieties, were tested in pilot-scale fermentations of Aglianico grape to evaluate their impact on aroma. The strains showed different trends and significant differences for each class of aroma compounds (esters, alcohols, terpenes, aldehydes, acids, ketones). Since the trials were performed at pilot scale, mimicking real working conditions as much as possible, the results can be considered validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features. View this paper
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Articles (117)

  • Article
  • Open Access
5 Citations
2,352 Views
14 Pages
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Delignification of Halophyte Atriplex crassifolia by Green Recyclable Deep Eutectic Solvents for Enhanced Production of Biogas

  • Ali Nawaz,
  • Rida Chaudhary,
  • Ikram Ul Haq,
  • Xiaoliang Fu,
  • Rong Huang,
  • Hamid Mukhtar and
  • Kankan Jiang
Fermentation2023, 9(3), 314;https://doi.org/10.3390/fermentation9030314

22 March 2023

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...

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  • Article
  • Open Access
1 Citations
2,286 Views
13 Pages
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Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation

  • María Cecilia Lerena,
  • Andrea Susana Vargas-Trinidad,
  • Javier Alonso-del-Real,
  • Maria Cecilia Rojo,
  • Magalí Lucía González,
  • Laura Analía Mercado,
  • Diego Claudio Lijavetzky,
  • Amparo Querol and
  • Mariana Combina
Fermentation2023, 9(3), 313;https://doi.org/10.3390/fermentation9030313

22 March 2023

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...

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  • Article
  • Open Access
23 Citations
7,437 Views
13 Pages
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Characterization of Pectin Oligosaccharides Obtained from Citrus Peel Pectin

  • Diana Pasarin,
  • Andra-Ionela Ghizdareanu,
  • Florina Teodorescu,
  • Camelia Rovinaru and
  • Alexandra Banu
Fermentation2023, 9(3), 312;https://doi.org/10.3390/fermentation9030312

22 March 2023

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...

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  • Review
  • Open Access
43 Citations
9,395 Views
25 Pages
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Recent Progress in Microalgae-Based Technologies for Industrial Wastewater Treatment

  • Zubair Hashmi,
  • Muhammad Roil Bilad,
  • Fahrurrozi,
  • Juliana Zaini,
  • Jun Wei Lim and
  • Yusuf Wibisono
Fermentation2023, 9(3), 311;https://doi.org/10.3390/fermentation9030311

22 March 2023

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...

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  • Article
  • Open Access
1 Citations
2,218 Views
15 Pages
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Combined Ensiling of Tropical Beans and Sugarcane Stalks: Effects on Their Secondary Metabolites

  • Einar Artiles-Ortega,
  • Verónica Andrade-Yucailla,
  • Beatriz Medina-López,
  • Pedro Yoelvys de la Fe-Rodríguez,
  • Néstor Acosta-Lozano,
  • Veerle Fievez and
  • Raciel Lima-Orozco
Fermentation2023, 9(3), 310;https://doi.org/10.3390/fermentation9030310

22 March 2023

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...

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  • Article
  • Open Access
5 Citations
2,830 Views
13 Pages
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Structural Properties of a Heteropolysaccharide Released from Isaria cicadae Miq. Solid-State Fermented Wheat Bran

  • Rui Liu,
  • Ruixin Liu,
  • Xuebing Yan,
  • Ningjie Li,
  • Ming Li,
  • Zijian Zhi,
  • Boli Guo and
  • Min Zhang
Fermentation2023, 9(3), 309;https://doi.org/10.3390/fermentation9030309

21 March 2023

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...

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  • Article
  • Open Access
7 Citations
2,855 Views
15 Pages
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Comparative Compositions and Activities of Flavonoids from Nine Sanghuang Strains Based on Solid-State Fermentation and In Vitro Assays

  • Tian Li,
  • Yuxia Mei,
  • Ji Li,
  • Wendi Yang,
  • Fanfan He,
  • Jiaxin Ge,
  • Fei Chen,
  • Yicheng Yang,
  • Aowen Xie and
  • Yangyang Liu
  • + 1 author
Fermentation2023, 9(3), 308;https://doi.org/10.3390/fermentation9030308

21 March 2023

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...

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  • Article
  • Open Access
24 Citations
4,684 Views
18 Pages
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Feasible Utilization of Waste Limestone as a Calcium Source for Microbially Induced Carbonate Precipitation (MICP)

  • Qian Feng,
  • Yuqi Song,
  • Chuanwei Lu,
  • Hao Fang,
  • Yuxin Huang,
  • Liuxia Chen and
  • Xiangyang Song
Fermentation2023, 9(3), 307;https://doi.org/10.3390/fermentation9030307

21 March 2023

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...

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  • Article
  • Open Access
14 Citations
2,958 Views
15 Pages
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Two-Stage Process for Energy Valorization of Cheese Whey through Bio-Electrochemical Hydrogen Production Coupled with Microbial Fuel Cell

  • Tatiana Zonfa,
  • Theofilos Kamperidis,
  • Marica Falzarano,
  • Gerasimos Lyberatos,
  • Alessandra Polettini,
  • Raffaella Pomi,
  • Andreina Rossi and
  • Asimina Tremouli
Fermentation2023, 9(3), 306;https://doi.org/10.3390/fermentation9030306

21 March 2023

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...

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