Fermentation

16 pages, 1882 KiB

Open AccessArticle

Regulatory Effects of Cinnamon–Pepper–Chili Essential Oil Complex on Growth Performance, Immune Function, Complete Blood Count, and Intestinal Microbiota in Simmental CrossBred Cattle During the Late Fattening Stage

by Tao Zhang, Ting Liu, Jianping Wu, Yining Cheng, Yannan Ma, Wen Chen, Huan Chen, Yunyun Liu and Yunbo Wang

Fermentation 2025, 11(6), 303; https://doi.org/10.3390/fermentation11060303 - 23 May 2025

Abstract

This trial aimed to investigate the effects of compound essential oils (EO) on the fattening performance, blood physiological–biochemical indices, and intestinal microbiota in late-fattening Simmental crossbred bulls. Twenty healthy Simmental crossbred bulls (Simmental × Charolais × Angus) with similar initial body weights of [...] Read more.

This trial aimed to investigate the effects of compound essential oils (EO) on the fattening performance, blood physiological–biochemical indices, and intestinal microbiota in late-fattening Simmental crossbred bulls. Twenty healthy Simmental crossbred bulls (Simmental × Charolais × Angus) with similar initial body weights of 442 (±72.49) kg were randomly divided into two groups: a control group (basal diet, CON group) and a compound essential oil group (basal diet + 16 g/head/day, EO group). The trial included a 14-day pre-feeding period and a 42-day experimental period, totaling 56 days. The results showed the following: (1) The EO group exhibited a significantly higher average daily gain (ADG), immunoglobulin A (IgA), immunoglobulin G (IgG), total superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), glucose (GLU), dopamine (DA), basophil count (Baso), mean corpuscular hemoglobin (MCH), and platelet distribution width (PDW) compared to the CON group (p < 0.05), while the mean corpuscular volume (MCV) was significantly lower (p < 0.05). (2) Although the compound essential oil supplementation did not alter the relative abundance of major intestinal microbial taxa, it significantly improved the intestinal microbiota structure (p < 0.05), increased fiberdegrading microbiota, and promoted short-chain fatty acid production. (3) The relative abundance of the intestinal microbiota norank_f__UCG-010 showed significant positive correlations with ADG, GSH-PX, IgG, DA, T-SOD, GLU, IgA, and Baso (p < 0.05), while Christensenellaceae_R-7_group abundance was positively correlated with ADG, IgA, and Baso (p < 0.05). In conclusion, the compound essential oil enhances healthy and efficient fattening in beef cattle by improving the intestinal microbial structure, increasing beneficial bacteria, regulating the nutrient metabolism through key bacterial genera, and enhancing the immune function, antioxidant capacity, and energy metabolism levels. Full article

(This article belongs to the Section Industrial Fermentation)

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15 pages, 2107 KiB

Open AccessArticle

Effects of Chestnut Tannin on Nutrient Digestibility, Ruminal Protease Enzymes, and Ruminal Microbial Community Composition of Sheep

by Mei Sun, Peinan Liu, Yuanyuan Xing, Meimei Zhang, Yongqiang Yu, Weiyun Wang and Dabiao Li

Fermentation 2025, 11(6), 302; https://doi.org/10.3390/fermentation11060302 - 23 May 2025

Abstract

The purpose of this research was to investigate the impact of chestnut tannins (CHTs) on nutrient digestibility, nitrogen balance, in situ crude protein (CP) digestibility, protease enzymes, and microbial community composition in sheep. Eighteen 1.5-year-old sheep (43.0 ± 2.0 kg initial BW) fitted [...] Read more.

The purpose of this research was to investigate the impact of chestnut tannins (CHTs) on nutrient digestibility, nitrogen balance, in situ crude protein (CP) digestibility, protease enzymes, and microbial community composition in sheep. Eighteen 1.5-year-old sheep (43.0 ± 2.0 kg initial BW) fitted with permanent ruminal cannula were selected and randomly divided into three groups, which were fed with CHTs added at 0, 2, and 6%/kg DM. The pre-feeding period lasted for 12 days, and the actual trial period was 18 days. Rumen fluid was collected to assess in situ crude protein (CP) degradability, while rumen digesta was analyzed for total and ruminal proteolytic bacterial populations. Using one-way ANOVA in SAS to analyze data, the results indicated that 2% CHT reduced in situ degradability by 26.23%, while 6% reduced it by 58.01% in the rumen of the sheep. The CP apparent digestibility, nitrogen metabolism, and population of proteolytic bacteria of sheep were decreased in the 6% CHT group (p < 0.05), while the above indices of the 2% CHT group were not affected. Furthermore, CHT supplementation significantly altered the ruminal microbial community structure. Particularly in the 2% CHT group, the relative abundances of Bacteroidota and Prevotella increased. LEfSe analysis revealed that Bacteroidale replaced U29-B03 as the dominant microbiota at 2% CHT. Doses of 2% CHT can be incorporated into sheep diets without impairing digestion. These findings support the inclusion of CHT doses of less than 2% for enhancing protein digestion and increasing the types of beneficial bacteria in the rumen, while doses above 6% should be avoided. Full article

(This article belongs to the Section Industrial Fermentation)

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13 pages, 253 KiB

Open AccessArticle

Effects of Gamma Irradiation Pretreatment and Exogenous Fibrolytic Enzyme Supplementation on the Ruminal Fermentation and Nutritional Value of Typha latifolia

by Khalil Abid

Fermentation 2025, 11(6), 301; https://doi.org/10.3390/fermentation11060301 - 23 May 2025

Abstract

Efficient bioconversion of lignocellulosic biomass into ruminant feed requires advanced strategies to enhance fiber degradation and ruminal fermentation efficiency. This study evaluates the synergistic effects of gamma irradiation (150 kGy) and exogenous fibrolytic enzyme (EFE) supplementation (4 µL/g dry matter) from Trichoderma longibrachiatum [...] Read more.

Efficient bioconversion of lignocellulosic biomass into ruminant feed requires advanced strategies to enhance fiber degradation and ruminal fermentation efficiency. This study evaluates the synergistic effects of gamma irradiation (150 kGy) and exogenous fibrolytic enzyme (EFE) supplementation (4 µL/g dry matter) from Trichoderma longibrachiatum on the structural composition and ruminal fermentation of Typha latifolia. Gamma irradiation significantly reduced neutral detergent fiber (NDF) while increasing non-fiber carbohydrates (NFCs), reducing sugars (RS) and antioxidant activity. These modifications enhanced ruminal bacterial proliferation, suppressed ruminal protozoal populations, and improved ruminal fermentation efficiency by increasing gas production, dry matter degradability, and NDF degradability. Additionally, irradiation decreased ruminal NH₃-N concentrations and branched-chain volatile fatty acids (VFAs) without affecting total VFA production and ruminal pH. While EFE alone accelerated only ruminal fermentation, its combination with irradiation further reduced NDF content, enriched NFC and RS, and enhanced fermentation efficiency. This dual treatment increased total VFA production, shifted fermentation pathways toward propionate synthesis, and reduced acetate and branched-chain VFA levels. It also stimulated ruminal bacterial populations without altering ruminal pH. These findings highlight gamma irradiation as an effective pretreatment to enhance EFE hydrolysis, offering a promising strategy to improve the nutritional value of low-quality forages to integrate into ruminant diets. Full article

(This article belongs to the Special Issue Research Progress of Rumen Fermentation)

29 pages, 2472 KiB

Open AccessReview

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

by Akanksha Singh and Sanjay Kumar

Fermentation 2025, 11(6), 300; https://doi.org/10.3390/fermentation11060300 - 23 May 2025

Abstract

Fermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes. Beyond the primary probiotic benefits, microorganisms in fermented foods play a functional role in [...] Read more.

Fermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes. Beyond the primary probiotic benefits, microorganisms in fermented foods play a functional role in increasing nutrient bioavailability, exhibiting antimicrobial properties, producing bioactive compounds, and removing antinutritional factors. This review explores microbial diversity and its role in the production of fermented foods across different regions of the world through a dynamic market analysis. It also highlights recent biotechnological advancements in fermentation, specifically the use of omics, multi-omics, and precision fermentation. Omics technologies have been found to provide a deeper insight into microbial diversity, deciphering their metabolic pathways and functional interactions, whereas precision fermentation is being used for the manipulation of microbial processes to optimize the fermentation process and produce the desired attributes in fermented foods. Various sustainable substrates have also been used in the production of fermented foods, apart from the conventional ones. Interestingly, this review discusses the growing role of artificial intelligence, machine learning, and the Internet of Things in food fermentation, focusing on their potential to optimize processes, predict microbial interactions, and improve quality control, supported by relevant successful examples. The review also examines the current challenges faced by the fermented food industry, offering various mitigation strategies to overcome these obstacles. Possible future prospects are also explored. Through a combination of traditional methods and modern biotechnological innovations, functional fermentation is bound to transform the global food industry. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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17 pages, 1946 KiB

Open AccessArticle

Genomic and Fermentation Characterization of Kluyveromyces marxianus and Saccharomyces cerevisiae in Root Extract-Based Low-Alcohol Beverage

by Eun-Ju Lee, Seung-Hyun Choi, Min-Ju Seo, A-Reum Lee, Chan-Song Jang, Woong-Kwon Kwak, Jung-Ki Kwak, Jae-Ho Lee, Won-Joo Yoon and Seok-Min Yoon

Fermentation 2025, 11(6), 299; https://doi.org/10.3390/fermentation11060299 - 23 May 2025

Abstract

Fermentation is widely recognized for enhancing the sensory attributes and nutritional value in foods, with recent research focusing on non-alcoholic and root-based functional beverages. In this study, the genomic and fermentation characteristics of Kluyveromyces marxianus LRCC8279 (KM8279) and Saccharomyces cerevisiae LRCC8293 (SC8293) were [...] Read more.

Fermentation is widely recognized for enhancing the sensory attributes and nutritional value in foods, with recent research focusing on non-alcoholic and root-based functional beverages. In this study, the genomic and fermentation characteristics of Kluyveromyces marxianus LRCC8279 (KM8279) and Saccharomyces cerevisiae LRCC8293 (SC8293) were analyzed, specifically for their application in root extract-based low-alcohol fermentations. Whole-genome sequencing revealed that both strains harbored key genes involved in glucose, fructose, and sucrose metabolism and genes implicated in ethanol production. Although SC8293 harbored maltose-metabolizing genes, including MAL13 and MAL31, these genes were absent in KM8279. This genetic difference was evident in the fermentation performance, manifesting as distinct variations in alcohol production depending on the carbohydrate source. A further investigation of fermentation conditions demonstrated that both strains maintained low alcohol levels and exhibited a consistent growth at 15–20 °C within 72 h. Fermentation using extracts from Pueraria lobata, Arctium lappa (AL), Zingiber officinale (ZO), and Platycodon grandifloras revealed that KM8279 markedly increased the production of volatile compounds, contributing to floral and fruity sensory attributes in ZO and AL, whereas SC8293 contributed to a more complex flavor profile in AL. Notably, KM8279-ZO and KM8279-AL fermentations maintained alcohol contents below 1%, indicating their potential application in non-alcoholic beverages. Future studies are needed to investigate the relationship between the key volatile compound production and associated genetic characteristics, along with sensory evaluations, to develop optimized flavor modulation strategies. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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17 pages, 2562 KiB

Open AccessArticle

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

by Zicheng Wang, Ao Fu, Xin Wang and Guohua Zhang

Fermentation 2025, 11(6), 298; https://doi.org/10.3390/fermentation11060298 - 23 May 2025

Abstract

Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and Lactobacillus plantarum (LP). In this study, we systematically evaluated the [...] Read more.

Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and Lactobacillus plantarum (LP). In this study, we systematically evaluated the impact of fermentation dynamics on sourdough properties and steamed bread quality using single-strain (KH or LP) and co-fermentation (LP+KH) strategies. Our findings demonstrated that LP+KH co-fermentation significantly accelerated sourdough acidification, achieving the lowest pH (3.8) and highest total titratable acidity (TTA, 14.2 mL) among all groups. This synergy also enhanced dough gas retention, resulting in an 11.89% and 7.25% increase in specific volume compared to LP and KH monocultures, respectively. Steamed bread produced from the co-fermented dough exhibited markedly improved textural qualities, including reduced hardness, gumminess, and chewiness, along with increased cohesiveness. Moreover, the water content in bread from the LP+KH group remained significantly higher, contributing to better freshness retention over time. In conclusion, LP and KH co-fermentation offers a promising approach for elevating the quality and shelf-life of steamed bread, revealing untapped potential in microbial synergy during sourdough fermentation. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

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12 pages, 734 KiB

Open AccessArticle

Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods

by Yuta Ami, Narumi Kodama and Shin Kurihara

Fermentation 2025, 11(6), 297; https://doi.org/10.3390/fermentation11060297 - 22 May 2025

Abstract

In our previous study, when Levilactobacillus brevis FB215, derived from blue cheese, was cultured in a water extract of Sakekasu, a byproduct of brewing Japanese rice wine, putrescine, a polyamine that has been reported to have health-promoting effects, accumulated. However, the culture supernatant [...] Read more.

In our previous study, when Levilactobacillus brevis FB215, derived from blue cheese, was cultured in a water extract of Sakekasu, a byproduct of brewing Japanese rice wine, putrescine, a polyamine that has been reported to have health-promoting effects, accumulated. However, the culture supernatant exhibited an undesirable taste. A metabolome analysis revealed that the major metabolites that were increased by the fermentation of Sakekasu extract were lactate, citrulline, and putrescine. Sakekasu extract fermented by FB215 and cultured at 20 °C, 25 °C, 30 °C, and 37 °C contained lactate at concentrations of 35, 49, 58, and 59 mM, respectively, while the putrescine concentrations were approximately 1 mM at all culturing temperatures. Furthermore, 500 mL of Sakekasu extract fermented by FB215 contained 0.02 and 2.2% of the acceptable daily intake of tyramine and histamine, respectively, which are biogenic amines that raise safety concerns regarding their use in fermented foods. Supplementation with sucrose at a final sugar concentration of 16% (w/v) significantly improved the overall palatability of the Sakekasu extract fermented by FB215 to a level statistically equivalent to that of commercially available sugar-sweetened lactic acid bacterial beverages. A daily intake of 500 mL of Sakekasu extract fermented by FB215 provided approximately 28 mg of polyamines, which is equivalent to the increase in blood polyamine concentrations reported in a previous study. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

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14 pages, 3431 KiB

Open AccessArticle

A Response Surface Methodology for Sustainable Production of GABA from Black Soybean Okara Using Solid-State Collaborative Fermentation of Rhizopus oligosporus and Yarrowia lipolytica

by Yi-Chung Lai, Chien-Cheng Yeh, Bang-Yuan Chen, Jung-Feng Hsieh, Chia-I Chang, Cheng Huang, Meng-I Kuo and Chun-Ping Lu

Fermentation 2025, 11(6), 296; https://doi.org/10.3390/fermentation11060296 - 22 May 2025

Abstract

Black soybean okara is a common food byproduct in Asia. This study conducted collaborative fermentation with Rhizopus oligosporus and Yarrowia lipolytica to produce a GABA-enriched okara product. Two black soybean varieties, TN3 and TN5, were used, and optimal fermentation conditions were predicted using [...] Read more.

Black soybean okara is a common food byproduct in Asia. This study conducted collaborative fermentation with Rhizopus oligosporus and Yarrowia lipolytica to produce a GABA-enriched okara product. Two black soybean varieties, TN3 and TN5, were used, and optimal fermentation conditions were predicted using response surface methodology (RSM). After 24 h of Rhizopus oligosporus incubation, Yarrowia lipolytica was inoculated under 20 trial conditions with variations in temperature, incubation time, and inoculation size. The model predicted that the highest GABA content would be achieved at 34–35 °C, 47–49 h incubation, and 3–4 log CFU/mL inoculation. Under these optimal conditions, the maximum GABA yields achieved were 868.3 µg/g for TN3 and 853.1 µg/g for TN5. Fermentation conditions had minimal influence on protease activity, which may be attributed to the distinct roles of Rhizopus oligosporus and Yarrowia lipolytica in the fermentation process. The solid-state collaborative fermentation technology supports food waste recycling and enhances product functionality, contributing to the circular economy. Full article

(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)

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23 pages, 2757 KiB

Open AccessArticle

Improving Biogas Production and Organic Matter Degradation in Anaerobic Co-Digestion Using Spent Coffee Grounds: A Kinetic and Operational Study

by Khalideh Al bkoor Alrawashdeh, La’aly A. Al-Samrraie, Rebhi A. Damseh, Abeer Al Bsoul and Eid Gul

Fermentation 2025, 11(6), 295; https://doi.org/10.3390/fermentation11060295 - 22 May 2025

Abstract

This study evaluates the potential of spent coffee grounds (SCGs) as a co-substrate to improve anaerobic co-digestion (AcD) performance, with a focus on biogas yield, methane (CH₄) content, and the removal of volatile solids (VS) and total chemical oxygen demand (TCOD). [...] Read more.

This study evaluates the potential of spent coffee grounds (SCGs) as a co-substrate to improve anaerobic co-digestion (AcD) performance, with a focus on biogas yield, methane (CH₄) content, and the removal of volatile solids (VS) and total chemical oxygen demand (TCOD). Biochemical methane potential (BMP) tests were conducted in two stages. In Stage I, SCGs were blended with active sludge (AS) and the organic fraction of municipal solid waste (OFMSW) at varying ratios. The addition of 25% SCGs increased biogas production by 24.47% (AS) and 20.95% (OFMSW), while the AS50 mixture yielded the highest methane yield (0.302 Nm³/kg VS, 66.42%). However, SCG concentrations of 75% or higher reduced process stability. In Stage II, we evaluated the impact of mixing. The AS25 configuration maintained stable biogas under varying mixing conditions, showing system resilience, whereas OFMSW25 showed slight improvement. Biogas production kinetics were modeled using modified Gompertz, logistic, and first-order equations, all of which demonstrated high predictive accuracy (R² > 0.97), with the modified Gompertz model offering the best fit. Overall, SCGs show promise as a sustainable co-substrate for the improvement of methane recovery and organic matter degradation in AcD systems when applied at optimized concentrations. Full article

(This article belongs to the Special Issue Anaerobic Digestion: Waste to Energy: 2nd Edition)

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18 pages, 5995 KiB

Open AccessArticle

Pretreatment of Luzhou Distiller’s Grains with Crude Enzyme from Trichoderma harzianum for Feed Protein Production

by Xueke Bai, Jiaxin Wang, Xi Wang, Shuai Li, Yanni Yang, Ruoya Sun, Shilei Wang, Xiaoling Zhao, Zhi Wang, Yafan Cai, Jingliang Xu and Hanjie Ying

Fermentation 2025, 11(5), 294; https://doi.org/10.3390/fermentation11050294 - 21 May 2025

Abstract

This study developed a solid-state fermentation system based on Trichoderma harzianum, which significantly enhanced the nutritional value of distiller’s grain (DG) feed through a multi-stage synergistic treatment process. During the cellulase production phase, rice husk was used as an auxiliary material, and [...] Read more.

This study developed a solid-state fermentation system based on Trichoderma harzianum, which significantly enhanced the nutritional value of distiller’s grain (DG) feed through a multi-stage synergistic treatment process. During the cellulase production phase, rice husk was used as an auxiliary material, and specific degradation of DGs was effectively enhanced. Through optimization using response surface methodology, the optimal enzyme production conditions were determined. The filter paper enzyme activity reached a peak of 1.45 U/gds (enzyme activity per gram of dry substrate) when the moisture content was 53%, the fermentation time was 3 days, and the Tween-80 dosage was 0.015 mL/g (dry weight basis). Under these conditions, the crude enzyme solution was used to hydrolyze DGs. Compared to original DGs, the content of reducing sugars increased by 10.75%. In the stage of protein production, segmented hydrolysis fermentation (SHF) and simultaneous saccharification fermentation (SSF) processes were employed using yeast. The results showed that SSF pathway showed better performance, and the true protein content reached 15.16% after 11 days, an increase of 41.5% compared to the control. Finally, through secondary fermentation regulated by Lactobacillus fermentum, the flavor of the feed was significantly improved. This study innovatively integrated bio-enzymatic hydrolysis and multi-strain synergistic fermentation technologies, providing a novel strategy for the efficient and sustainable production of protein feed based on DGs. Full article

(This article belongs to the Special Issue Application and Research of Solid State Fermentation, 2nd Edition)

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18 pages, 2211 KiB

Open AccessArticle

Early Fermentation Dynamics and Aerobic Stability of Maize Silage Improved by Dual-Strain Lactic Acid Bacteria Inoculation

by Jonas Jatkauskas, Rafael Camargo do Amaral, Kristian Lybek Witt, Jens Noesgaard Joergensen, Ivan Eisner and Vilma Vrotniakiene

Fermentation 2025, 11(5), 293; https://doi.org/10.3390/fermentation11050293 - 21 May 2025

Abstract

This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilactobacillus buchneri DSM2250 and Lactococcus lactis DSM11037 (LBL target application: 150,000 [...] Read more.

This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilactobacillus buchneri DSM2250 and Lactococcus lactis DSM11037 (LBL target application: 150,000 CFU per 1 g forage) was tested alongside an untreated control (C) over fermentation periods of 2, 4, 8, 16, and 32 days. A total of 50 3 L mini-silos were filled with 2 kg of fresh maize each and stored at 20 °C. The pH, dry matter, nutrient profiles, volatile fatty acids, lactic acid, alcohols, ammonia-N, microbiological counts (yeast and mold), and aerobic stability of all samples were analyzed after seven days of air exposure. LBL silage showed higher average dry matter content (DMc) and crude protein (CP) levels by 1.5%, p < 0.001, and 10.8%, p < 0.001, respectively, as well as reduced average dry matter (DM) losses by half (p < 0.001) compared to pure silage. The beneficial effects of inoculation became more pronounced with prolonged storage, particularly by day 32 of fermentation. LBL silage showed increased production of lactic and acetic acids by an average of 55.5% and 5.0%, respectively, (p < 0.01) and significantly reduced butyric acid formation by approximately 14 times. Ethanol and ammonia-N concentrations were also reduced by 55.4% and 25.6%, respectively (p < 0.001), while the pH value remained 0.17 units lower (p < 0.001) compared to the control. The combination of the two strains improved silage aerobic stability by 2.4 days (p < 0.001) and extended shelf life by reducing yeast counts (8.02 vs. 7.35 log₁₀CFU g⁻¹ FM, p < 0.001), while maintaining the pH value close to its initial level. Therefore, compared to the untreated control, the inoculated silage exhibited higher nutritional value, reduced fermentation losses, and suppressed undesirable microbial activity. The positive effects of inoculation became increasingly evident over time, particularly by day 32, highlighting the synergistic benefits of using mixed-strain lactic acid bacteria. These findings support the use of LBL inoculants as an effective strategy to enhance short-term silage quality and stability. Full article

(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing, 2nd Edition)

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20 pages, 734 KiB

Open AccessArticle

Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change

by Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal and Rafael Andrés Peinado

Fermentation 2025, 11(5), 292; https://doi.org/10.3390/fermentation11050292 - 21 May 2025

Abstract

Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit. This article examined vineyard yield, vine and wine composition when compost from [...] Read more.

Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit. This article examined vineyard yield, vine and wine composition when compost from sewage sludge and urban waste was applied to two soils. One rainfed plot received 80 UFN kg/ha, while two irrigated plots received 40 and 80 UFN kg/ha. Compared to mineral fertilizer, compost increased crop yield (+60% in rainfed conditions) and above-ground biomass (+15% in rainfed conditions). Aromatic series were obtained by grouping the aroma compounds according to their aroma descriptor. In both rainfed and irrigated trials, higher values were observed in the fruity, green, waxy and floral series in wines from vines fertilized with compost compared to the control and chemical fertilization. The compounds with a higher influence in such series were ethyl butanoate, ethyl hexanoate, ethyl octanoate, hexanal, phenylacetaldehyde and 2-phenylethanol. Organoleptically, wines from compost were preferred to those from mineral fertilizer, with ratings close to the control wine, particularly in aroma, flavor and overall impression. Although further studies are needed, compost fertilization appears on the one hand to improve wine quality and, on the other hand, is a suitable alternative that reduces municipal waste. Full article

(This article belongs to the Special Issue Sustainable Grape Production, Climate Change, and Wine Quality)

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20 pages, 1165 KiB

Open AccessArticle

Comparative Study of the Consumer Acceptance and Health-Promoting Properties of Yogurts Containing Coffee and Wine-Making Byproduct Extracts

by Maite Iriondo-DeHond, Amaia Iriondo-DeHond, Teresa Herrera, Eugenio Miguel and María Dolores del Castillo

Fermentation 2025, 11(5), 291; https://doi.org/10.3390/fermentation11050291 - 20 May 2025

Abstract

This study compared yogurts containing coffee (cascara and silverskin) and wine-making (pomace, skin, and seed) byproduct extracts as novel ingredients. For this purpose, the analysis of the sensory acceptance, basic information on phytochemical profile, and health-promoting properties of novel yogurt formulations were carried [...] Read more.

This study compared yogurts containing coffee (cascara and silverskin) and wine-making (pomace, skin, and seed) byproduct extracts as novel ingredients. For this purpose, the analysis of the sensory acceptance, basic information on phytochemical profile, and health-promoting properties of novel yogurt formulations were carried out. The antioxidant (ORAC, ABTS, DPPH, and intracellular ROS), antidiabetic (α-glucosidase inhibition), and anti-inflammatory (NO assay) properties of the yogurts depended on the type of byproduct extract and concentration used. Among the studied formulations, coffee cascara yogurt showed a high sensory acceptance (6.96), high overall antioxidant capacity (significantly higher (p < 0.05) values of TPC and antioxidant capacity measured by ORAC, ABTS, and DPPH than control yogurt), the best antidiabetic properties (inhibition of α-glucosidase activity of 83%), and a significant (p < 0.05) anti-inflammatory effect used as an ingredient at a final concentration of 10 mg/mL of food. The antioxidant and antidiabetic properties of cascara yogurt were also observed after in vitro digestion, which may be ascribed to unidentified bioactive compounds such as metabolites of phytochemicals and proteins generated during the physiological process. Overall, we developed a healthy, tasty, and sustainable coffee cascara yogurt containing antioxidant and antidiabetic compounds, which may be bioaccessible for their in vivo effects. The cascara yogurt can be consumed by the general public since the caffeine concentration in the food is within the recommended range for all population groups and it does not seem bioaccessible after the digestion of the food. Full article

(This article belongs to the Special Issue Dairy Fermentation, 3rd Edition)

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14 pages, 2606 KiB

Open AccessArticle

From Pollen to Bee Bread: A Reservoir of Functional Yeasts

by Alice Agarbati, Laura Canonico, Silvia Gattucci, Maurizio Ciani and Francesca Comitini

Fermentation 2025, 11(5), 290; https://doi.org/10.3390/fermentation11050290 - 16 May 2025

Abstract

Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse abiotic factors could force yeasts [...] Read more.

Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse abiotic factors could force yeasts to activate competitive tools, such as bioactive compound production. Here, bee pollen, fresh bee bread, and aged bee bread were analyzed as a reservoir of potential new functional yeasts. Microbiological analyses of pollen showed a dominance of bacteria and molds, although yeasts were present in all samples and increased in fresh and aged bee bread where osmophilic yeasts appeared. Functional traits such as antioxidant activity; polyphenol and flavonoid production; antimicrobial activity toward molds, yeast, and pathogenic bacteria; phytase activity; and potential probiotic aptitude were studied. Out of fifty-eight isolated yeasts, four showed antioxidant activity higher (around 70%) than Codex^® due to having the highest levels of polyphenols or flavonoids. One strain possessed phytase activity, and three strains belonging to Starmerella and Metschnikowia genera had wide antimicrobial activity. Nine strains exhibited the ability to resist gastrointestinal conditions, and four possessed all probiotic traits tested. All these findings demonstrate the effectiveness of pollen and bee bread as natural sources for new bioactive and functional yeasts. Full article

(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)

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12 pages, 5962 KiB

Open AccessArticle

Metabolic Engineering of Escherichia coli Nissle 1917 for the Production of Heparosan Using Mixed Carbon Sources

by Fangqi Shao, Ruiji Wu and Zheng-Jun Li

Fermentation 2025, 11(5), 289; https://doi.org/10.3390/fermentation11050289 - 16 May 2025

Abstract

Heparosan, a microbially synthesized capsular polysaccharide, possesses a polysaccharide backbone structurally analogous to heparin. Its biosynthesis holds significant importance for achieving the chemoenzymatic synthesis of heparin. Here, we developed a systematic metabolic engineering strategy in Escherichia coli Nissle 1917 to establish an efficient [...] Read more.

Heparosan, a microbially synthesized capsular polysaccharide, possesses a polysaccharide backbone structurally analogous to heparin. Its biosynthesis holds significant importance for achieving the chemoenzymatic synthesis of heparin. Here, we developed a systematic metabolic engineering strategy in Escherichia coli Nissle 1917 to establish an efficient heparosan production platform. Through the systematic engineering of the glycolytic pathway involving the targeted knockout of zwf, pfkAB, pgi, and fruA (or alternatively fbaA) genes, we generated recombinant strains that lost the capacity to utilize glucose or fructose as sole carbon sources in a minimal medium. This metabolic reprogramming established glycerol as the exclusive carbon source for cell growth, thereby creating a tripartite carbon allocation system, including glycerol for biomass, glucose for UDP-glucuronic acid, and fructose for UDP-N-acetylglucosamine. Therefore, heparosan production was significantly improved from 137.68 mg/L in the wild type to 414.40 mg/L in the recombinant strain. Building upon this foundation, the overexpression of glmM, pgm, and galU genes in the biosynthetic pathway enabled a heparosan titer of 773.78 mg/L in shake-flask cultures. Temporal induction optimization further enhanced titers to 1049.96 mg/L, representing a 7.60-fold enhancement compared to the wild-type strain. This study establishes a triple-carbon-source co-utilization strategy, which holds promising implications for the biosynthesis of heparosan-like microbial polysaccharides. Full article

(This article belongs to the Special Issue Microbial Cell Factories for the Production of Functional Compounds)

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16 pages, 3651 KiB

Open AccessArticle

Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model

by Aikaterini Karampatea, Adriana Skendi, Maria Manoledaki and Elisavet Bouloumpasi

Fermentation 2025, 11(5), 288; https://doi.org/10.3390/fermentation11050288 - 15 May 2025

Abstract

The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under different barrel conditions. The study [...] Read more.

The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under different barrel conditions. The study examined the variation in pH, total and volatile acidity, and concentration of tartaric, malic, lactic, and citric acid during MLF in the identical initial wine. In addition, the aromatic profile of the final wines was evaluated. The fermentation occurred in new and used French oak barrels. Two strains of O. oeni were used: (a) citrate-negative O. oeni (CINE) and (b) O. oeni, commonly used in the wine industry. The experimental data obtained were fitted to the logistic model for each monitored parameter. The degree of fitting R2 was higher than 92.79%, indicating good predictive accuracy for substrate consumption (malic and citric acid), as well as product formation (lactic and acetic acid). The mean values of O. oeni and O. oeni CINE differ in acetic (0.29 and 0.15 g/L) and citric acid (0.13 and 0.18 g/L), respectively. The logistic model effectively predicted the change in acid content during fermentation, describing the changes in organic acid levels during the MLF conducted in barrels. Modeling can be useful in forecasting industrial-scale production. Full article

(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)

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14 pages, 1061 KiB

Open AccessArticle

The Probiotic Potential, Safety, and Immunomodulatory Properties of Levilactobacillus brevis ZG2488: A Novel Strain Isolated from Healthy Human Feces

by Zhijie Cao, Mengshan Chen, Yulu Chen and Hui Sun

Fermentation 2025, 11(5), 287; https://doi.org/10.3390/fermentation11050287 - 15 May 2025

Abstract

Probiotics exert beneficial effects on health improvement, infection prevention, and disease management. This study investigated the probiotic characteristics and safety parameters of Levilactobacillus brevis ZG2488, a novel strain isolated from healthy human feces. The strain exhibited robust tolerance to simulated gastrointestinal conditions, maintaining [...] Read more.

Probiotics exert beneficial effects on health improvement, infection prevention, and disease management. This study investigated the probiotic characteristics and safety parameters of Levilactobacillus brevis ZG2488, a novel strain isolated from healthy human feces. The strain exhibited robust tolerance to simulated gastrointestinal conditions, maintaining survival rates of 87.20% in artificial gastric juice (pH 3.0; 3 h) and 95.32% in 0.3% bile salt (24 h). Notably, L. brevis ZG2488 displayed superior microbial adhesion properties with high cell surface hydrophobicity (87.32%), auto-aggregation (81.15% at 24 h), and co-aggregation capacities with Escherichia coli ATCC 43895 (63.90%) and Salmonella typhimurium SL1344 (59.28%). Its adhesion to HT-29 cells (7.15%) surpassed that of the reference strain Lactobacillus rhamnosus GG (1.26%). Antimicrobial testing revealed broad-spectrum inhibitory effects against multidrug-resistant Klebsiella pneumoniae NK04152 and other pathogens. Comprehensive safety assessments confirmed the absence of hemolytic or DNase activity, along with appropriate antibiotic susceptibility to most antibiotics, except kanamycin, streptomycin, vancomycin, and penicillin G. Furthermore, L. brevis ZG2488 significantly enhanced nitric oxide production and upregulated the gene expression of nitric oxide synthase (iNOS) and proinflammatory cytokines (IL-1β, IL-6, and TNF-α) in RAW264.7 macrophages. These findings underscore L. brevis ZG2488 as a promising probiotic candidate with functionality in pathogen inhibition and immune modulation. Full article

(This article belongs to the Section Probiotic Strains and Fermentation)

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17 pages, 4682 KiB

Open AccessArticle

Fermentation and Functional Properties of Plant-Derived Limosilactobacillus fermentum for Dairy Applications

by Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Seon-A Jeong, Narangerel Mijid and Woan-Sub Kim

Fermentation 2025, 11(5), 286; https://doi.org/10.3390/fermentation11050286 - 15 May 2025

Abstract

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, Limosilactobacillus fermentum isolated from Prunus padus (bird cherry) was evaluated for its physiological, functional, and technological attributes for application [...] Read more.

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, Limosilactobacillus fermentum isolated from Prunus padus (bird cherry) was evaluated for its physiological, functional, and technological attributes for application in fermented dairy products. The strain was isolated through anaerobic fermentation and identified using API 50 CHL and 16S rRNA sequencing. Its acid tolerance, antioxidant capacity, antibacterial effects, and hemolytic activity were assessed. The cell-free supernatant (CFS) was evaluated for thermal and pH stability. Fermentation trials were conducted using both mono- and co-culture combinations with the commercial yogurt starter strain YC-380. Physicochemical properties, viable cell counts, and viscosity were monitored throughout fermentation and refrigerated storage. The L. fermentum isolate exhibited strong acid resistance (48.28% viability at pH 2.0), non-hemolytic safety, and notable DPPH radical scavenging activity. Its CFS showed significant antibacterial activity against five Escherichia coli strains, which remained stable after heat treatment. Co-cultivation with YC-380 enhanced fermentation efficiency and improved yogurt viscosity (from 800 to 1200 CP) compared to YC-380 alone. During 24 days of cold storage, co-cultured samples maintained superior pH and microbial stability. Additionally, the moderate acidification profile and near-neutral pH of L. fermentum created favorable conditions for postbiotic compound production. These results indicate that L. fermentum derived from P. padus holds considerable promise as a functional adjunct culture in yogurt production. Its postbiotic potential, technological compatibility, and heat-stable bioactivity suggest valuable applications in the development of safe, stable, and health-promoting fermented dairy products. Full article

(This article belongs to the Special Issue Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition)

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11 pages, 797 KiB

Open AccessArticle

Comparison of In Vitro Fermentation Characteristics Among Five Maize Varieties

by Fabio Zicarelli, Serena Calabrò, Piera Iommelli, Micaela Grossi, Federico Infascelli and Raffaella Tudisco

Fermentation 2025, 11(5), 285; https://doi.org/10.3390/fermentation11050285 - 15 May 2025

Abstract

Maize (Zea mays L.) silage in the irrigated and flat areas of Italy represents the most important large ruminant feed crop due to the high dry matter yield and nutritive value per hectare. The aim of the investigation was to evaluate the [...] Read more.

Maize (Zea mays L.) silage in the irrigated and flat areas of Italy represents the most important large ruminant feed crop due to the high dry matter yield and nutritive value per hectare. The aim of the investigation was to evaluate the chemical composition and the in vitro fermentation patterns of five maize varieties (Tiesto, R700 1, MAS 78.T, DKC 7074 and KWS Kantico) freshly chopped and preserved via ensiling. The results indicated that the chemical composition was not significantly different among varieties. The substrates were incubated for 72 h with buffered rumen fluid collected from cow. The ensiling process slightly reduced gas production and fermentation kinetics, likely due to the consumption of soluble sugars during fermentation. Organic matter loss (OM loss) differed significantly (p < 0.01) among varieties in ensiled maize, correlating with their neutral detergent fiber (NDF) content. While total volatile fatty acid (VFA) production showed no significant differences between varieties, the buffer capacity ratio (BCR), an indicator of protein degradation, varied significantly. Ammonia production (NH₃) was significantly higher in ensiled samples, supporting previous findings that ensiling increases non-protein nitrogen (NPN) due to microbial proteolysis and plant enzyme activity. The gas production profiles and fermentation rates over time showed minor differences between fresh and ensiled samples, with fresh material exhibiting faster fermentation kinetics due to the presence of soluble sugars. These findings highlight the importance of evaluating maize silage quality to optimize ruminant nutrition and feed efficiency. Full article

(This article belongs to the Special Issue Ruminal Fermentation)

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