Fermentation, Volume 9, Issue 4

Increasing greenhouse gas levels have led to the international community pledging to curb the mean global temperature increase to less than 1.5 C. [...]

Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities...

The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the do...

The bio-refining process of bamboo is more challenging compared to wood due to its dense and stabilized complex polymer structure, as well as its abundance of degradation-resistant components. Consequently, the bio-refining of bamboo requires more en...

Bioaugmentation strategies were tested to improve energetic valorization of shrimp processing waste (SPW) by anaerobic digestion (AD). A fermenting bacteria pool (F210) obtained from coastal lake sediments and two strains of anaerobic fungi (AF), Orp...

Lignocellulosic biomass is a source of carbohydrates that can be used in the production of biogas. The aim of this study was to obtain biogas from biomass waste (leaves, stems and seed bagasse) of Ricinus communis, applying pretreatments such as temp...

The special structure of pentostatin causes it to possess a wide spectrum of biological and pharmacological properties, and it has been extensively employed to treat malignant tumors and is the first-line treatment for hairy cell leukemia. Pentostati...

In recent years, nitrogen pollutants have become one of the main causes of water pollution and eutrophication; thus, it is very important to increase the research on nitrogen removal in wastewater. In this study, a bacterium with outstanding ammonia...

Lincomycin industrially produced by Streptomyces lincolnensis can be adopted to treat infections caused by Gram-positive bacteria. SLCG_Lrp, a transcriptional regulator of the Lrp family, was first identified to positively regulate lincomycin biosynt...

Background: Non-alcoholic fatty liver disease (NAFLD) is the most common liver disease, the prevalence of which has increased over the years. The management of this pathology is not clear, and a specific pharmacological drug that can treat NAFLD is n...

Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during alcoholic fer...

High thermotolerance is an important property of Saccharomyces cerevisiae for stable and efficient bioethanol production, especially for large-scale bioethanol production with weak heat transfer and the simultaneous saccharification and fermentation...

Storing rumen fluid (RF) has the potential to standardize subsequent in vitro feed fermentation studies. The first phase of this experiment aimed to evaluate the effect of two RF storage methods on gas composition and dry matter disappearance (DMD) i...

Chronic kidney disease (CKD) disproportionately affects populations in developing countries. In sub-Saharan Africa, CKD prevalence is high (12–23%) and is associated with cardiovascular manifestations. Uremic toxins, especially p-cresol and p-c...

Bacillus subtilis (Bs) is a bacterium that benefits plants and is used in the production of bio-fungicides. The cultivation of Bs is a crucial step in bio-control preparation production, as it greatly impacts the quality and price of the final produc...

Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of ke...

Vanillin has been widely used as a flavoring agent in the food industry and as a precursor in the medicine and polymer industries. However, the use of chemically synthesized vanillin is prohibited in food and some other industries. Additionally, the...

Phenolic compounds, which are difficultly degraded, are one of the main toxic threats faced in the anaerobic digestion (AD) process. It has previously been reported that hydrochar/pyrochar produced by the hydrothermal liquefaction/pyrolysis of biomas...

Lignin is a type of natural aromatic material with potential application prospects obtained from lignocellulosic biomass. Recently, the valorization of lignin has received increasing attention from both industry and academia. However, there is still...

Enzymes are highly effective biocatalysts used in various industrial processes, playing a key role in winemaking and in other fermented beverages. Many of the enzymes used in fermentation processes have their origin in fruits, in the indigenous micro...

There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, dem...

Cost and contamination are the bottleneck problems for the replacement of antibiotics with fermented feed. A strain of lactic acid bacteria was isolated and screened from acidified apple juice and identified as Pediococcus acidilactici using morpholo...

FocA is a pentameric membrane channel that translocates formic acid bidirectionally across the cytoplasmic membrane of Escherichia coli during fermentation. The focA gene is co-transcribed with pflB, which encodes pyruvate formate-lyase, the enzyme t...

The development of novel antibacterial drugs needs urgent action due to the global emergence of antibiotic resistance. In this challenge, actinobacterial strains from arid ecosystems are proving to be promising sources of new bioactive metabolites. T...

Whey is a by-product of the production of various types of cottage cheese and cheese, casein, and coprecipitates. Conditions of milk coagulation directly affect the physico-chemical properties of whey and the formation of its protein profile. This fa...

Excessive fusel alcohols in red wine will bring an uncomfortable bitterness and generate an intoxicating effect, which affects the quality and attractivity of the red wine. In order to achieve better regulation of fusel alcohols in red wine, strains...

Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant ac...

Acid stress is a challenging condition that yeast cells must overcome during fermentation. Enhancing the inherent tolerance of industrial Saccharomyces cerevisiae to organic acid stresses is crucial for increasing fermentation efficiency and reducing...

S. cerevisiae strains were isolated and identified from vineyards and the spontaneous fermentation must at the eastern foot of Helan Mountain in China, and their oenological properties and fermentation abilities were analyzed. From the total of 199 S...

The scale-up technology of anaerobic fermentation stirring equipment is worthy of attention. Computational fluid dynamics (CFD) simulations were used to study the scale-up of anaerobic fermentation mixing under different solid content conditions. The...

Carrot pomace (CP) which is generated in a large volume in the juice production process, is rich in cellulose, hemicellulose, sugars, pectin, and minerals. However, in many previous investigations, only cellulose was purified and utilized while other...

To improve the nutri-functional quality and, in particular, the antioxidant capacity of corn by-products, fermentation with selected lactic acid bacteria was carried out. To this purpose, white-1 and 2 and yellow corn by-products were fermented and t...

Ganoderma formosanum is a medicinal mushroom endemic to Taiwan. The extraction of G. formosanum mycelium using ethyl acetate showed a significant reduction of melanin activity due to the inhibition of tyrosinase. To optimize the production of G. form...

Delignification pretreatment with alkali under various conditions (25–160 °C for 1–12 h) or sodium chlorite at 75 °C for 4 h was applied to improve the enzymatic digestibility of sugarcane bagasse by removing hemicellulose and lig...

The development of natural oil-based cosmetic and pharmaceutical products presents great scientific and commercial interest. Herein, we aimed to extract green coffee oil from Arabic coffee by a sustainable cold-pressing method. Furthermore, this work...

Bio-succinic acid production using microorganisms has been interesting as an environmentally friendly process. Palm oil mill effluent (POME) was considered as a cheap substrate to lower the cost of production. It was revealed that 2-fold diluted POME...

Anaerobic digestion (AD) is an environmentally friendly process for recovering low-carbon energy from the breakdown of organic substrates. In recent years, AD has undergone a major paradigm shift, and now the technology is not only considered as a &l...

Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for the production of sherry-like wines by biological wine aging. We sequenced the genome of the industrial flor yeast strain I-329 from a collection of microorg...

Methylglyoxal (MG) is a highly reactive dicarbonyl aldehyde and a major precursor of advanced glycation end products that result in oxidative stress. Graptopetalum paraguayense E. Walther (WGP) is a herbal medicine of Taiwan with the hepatoprotective...

Candida albicans is an emerging multidrug-resistant opportunistic pathogen representing an important source of invasive disease in humans and generating high healthcare costs worldwide. The development of a rapid and simple antifungal susceptibility...

The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of pean...

Yeasts are the most used microorganisms for biotechnological purposes. Although they have been mainly recognized for their application in the beverage and bioethanol industries, these microorganisms can be efficiently employed in pharmaceutical and f...

Microalgae covers an extremely diverse type of unicellular microorganisms that use light and efficiently fix CO₂ through the process of photosynthesis [...]

Fusarium oxysporum, a common fungal pathogen that infects economic crops, causes Fusarium wilt disease to Saposhnikovia divaricata at an annual incidence rate of more than 15%. This study aimed to assess the potential of rhizospheric fungi as antifun...

Microalgae are among the most suitable sources of new protein ingredients and bioactive compounds, although their cost-effective production still remains a developmental bottleneck. Heterotrophic growth has advantages, such as higher productivity and...

In this study, we evaluated the modulatory effect of synbiotics (probiotics + prebiotics) on the oropharyngeal, proximal colonic, and vaginal microbiomes of Korean native pigs using 16S rRNA gene sequencing. We found increased abundances of an unclas...

A biocontrol Bacillus velezensis strain, NT35, was isolated from the rhizosphere soil of ginseng, and its sterile filtrate was obtained through a 0.22 μm filter which had a significant inhibitory effect against Ilyonectria robusta, which causes ru...

Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s maj...

An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile o...

Table olives are an important fermented product of the Mediterranean area consumed all over the world. In our era, the food industry requires a safe and stable final product with desirable characteristics for the consumer. In the present study, two d...