Fermentation

18 pages, 675 KiB

Open AccessArticle

Effects of Hyperbaric Micro-Oxygenation on the Color, Volatile Composition, and Sensory Profile of Vitis vinifera L. cv. Monastrell Grape Must

by Antonio José Pérez-López, Luis Noguera-Artiaga, Patricia Navarro, Pablo Mompean, Alejandro Van Lieshout and José Ramón Acosta-Motos

Fermentation 2025, 11(7), 380; https://doi.org/10.3390/fermentation11070380 - 30 Jun 2025

Abstract

Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, and sensory properties of Vitis vinifera L. cv. Monastrell grape must. [...] Read more.

Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, and sensory properties of Vitis vinifera L. cv. Monastrell grape must. Grape clusters were manually harvested and fermented under controlled conditions, applying micro-oxygenation treatments at two fermentation stages (day 3 and day 13) within a hyperbaric chamber. Physicochemical analyses, CIELab color measurements, visible reflectance spectra, GC-FID volatile profiling, and descriptive sensory analysis were performed. Micro-oxygenated samples (M1_MOX and M2_MOX) showed significant increases in lightness (L*), redness (a*), chroma (C*), and reflectance in the 520–620 nm range, indicating enhanced extraction and stabilization of phenolic pigments. Volatile analysis revealed that these samples also contained higher concentrations of key esters and terpenes associated with fruity and floral notes. Sensory evaluation confirmed these findings, with MOX-treated wines displaying greater aromatic intensity, flavor persistence, and varietal character. Control samples (M1_CON and M2_CON) exhibited lower color saturation and volatile compound content, along with diminished sensory quality. These results suggest that hyperbaric micro-oxygenation is an effective strategy for improving color intensity and aromatic complexity during red wine fermentation under controlled, non-thermal conditions. Full article

(This article belongs to the Special Issue Innovative Strategies for the Management of Wine Fermentations: 2nd Edition)

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13 pages, 465 KiB

Open AccessArticle

Seaweed (Laminaria digitata) and Honey Kombucha: A Fermented Antioxidant-Rich Beverage

by Anastasia Karpova, Deborah Adesina, Furong Tian and Azza Silotry Naik

Fermentation 2025, 11(7), 379; https://doi.org/10.3390/fermentation11070379 - 30 Jun 2025

Abstract

Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The aim of this research was to formulate [...] Read more.

Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The aim of this research was to formulate a novel antioxidant-rich beverage with symbiotic benefits by utilizing ingredients such as Laminaria digitata (brown seaweed), cinnamon, and lavender adjuncts, alongside alternative substrates like acacia honey and conventionally used ingredients such as ginger (Zingiber officinale Roscoe). This study comprehensively evaluated parameters including pH levels, acidity, alcohol content, color, and antioxidant potential of the beverages. All kombucha beverages exhibited significantly high antioxidant potential levels, particularly in Honey Kombucha (HK) samples, which ranged between 164.44 and 164.78% 2,2-Diphenyl-1-picrylhydrazyl (DPPH) inhibition, and 155.44–155.29 µg Trolox Equivalent (TE)/mL for the Ferric-reducing antioxidant power (FRAP) assay on days 3 and 7. Sugar Kombucha Seaweed (SKS) and Sugar Kombucha Cinnamon (SKC) samples received the highest acceptability for flavor from the sensory panel, with scores of 87.5% and 70%, respectively. However, Honey Kombucha Ginger (HKG) received the lowest acceptability with only 12.5%. The added adjuncts and substrates significantly influenced the antioxidant potential compared to plain unfermented tea (PT). This research paper outlines well-characterized fermentation process for formulating health-promoting beverages utilizing locally sourced ingredients. Full article

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

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20 pages, 789 KiB

Open AccessReview

The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis

by Yulma Lizbeth Aguirre-Garcia, Neftiti Carolina Cerda-Alvarez, Rosa María Santiago-Santiago, Adriana Rocío Chantre-López, Sarahi Del Carmen Rangel-Ortega and Raúl Rodríguez-Herrera

Fermentation 2025, 11(7), 378; https://doi.org/10.3390/fermentation11070378 - 30 Jun 2025

Abstract

Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce different metabolites [...] Read more.

Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce different metabolites of interest, such as lactic acid, gamma-aminobutyric acid (GABA), and short-chain fatty acids, whose production is influenced by conditions such as temperature and pH. Although LAB exhibit optimal growth ranges, their ability to adapt to moderate variations makes them particularly valuable in various applications. Currently, the impact of these LAB metabolites on human physiology is being actively investigated, especially for modulation of the Microbiota–Gut–Brain axis. Certain compounds derived from LAB have been shown to contribute to neurological, immunological, and metabolic processes, opening new perspectives for the design of functional foods. This article provides a comprehensive overview of the importance of lactic acid bacteria in human health and highlights their potential for the development of innovative strategies to promote well-being through diet. Full article

(This article belongs to the Special Issue Feature Review Papers in Microbial Metabolism, Physiology & Genetics, 2nd Edition)

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19 pages, 1443 KiB

Open AccessReview

Impact of Spontaneous Fermentation on the Physicochemical and Sensory Qualities of Cacao

by Lucas Fernando Quintana-Fuentes, Alberto García-Jerez, Ana Carolina Rodríguez-Negrette, Nurys Tatiana Hoyos-Merlano and Armando Alvis-Bermúdez

Fermentation 2025, 11(7), 377; https://doi.org/10.3390/fermentation11070377 - 30 Jun 2025

Abstract

Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include piles, trays, wooden boxes, baskets, and platforms. During [...] Read more.

Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include piles, trays, wooden boxes, baskets, and platforms. During these processes, several factors influence the physicochemical and sensory characteristics of cacao beans. The factors that influence these characteristics are the frequency of turning, the genotype of the bean, and the duration of fermentation. This review aims to explore how the fermentation method, turning frequency, bean genotype, and fermentation duration affect the physicochemical and sensory qualities of cacao beans. To this end, an exhaustive search for recent information on the most commonly used fermentation methods in cacao-producing countries over the last 10 years was carried out. The fermentation method in wooden boxes or crates is the most commonly used method worldwide. The most common turning frequency is 24 or 48 h, which is considered the most suitable time for obtaining cacao beans with better sensory attributes, such as floral and fruity aromas, and a lower level of acidity. Finally, a relationship was found between the genotype and the optimal fermentation time of cacao: about 4 days for Criollo cacao, approximately 5 days for Forastero cacao and between 1.5 and 10 days for Trinitario cacao. Full article

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

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27 pages, 3129 KiB

Open AccessReview

Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation

by Nadiya Samad, Clinton E. Okonkwo, Mutamed Ayyash, Ali H. Al-Marzouqi, Oni Yuliarti and Afaf Kamal-Eldin

Fermentation 2025, 11(7), 376; https://doi.org/10.3390/fermentation11070376 - 29 Jun 2025

Abstract

Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes used, [...] Read more.

Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fermentation, focusing on the enzymes and microbes used, technologies, bioconversion products, and applications. The extraction and structural transformation of dietary fibers, oligosaccharides, and phenolic and other bioactive compounds have been made easier by enzymatic treatments. Microbial fermentation of fruit pomace produces a range of compounds such as prebiotics, organic acids, and polyphenols. Solid-state fermentation and enzyme immobilization allow the scalability and efficiency of these processes. The combination of enzymatic valorization and microbial fermentation may provide a sustainable approach to turn fruit pomace from waste into value-added food ingredients. Full article

(This article belongs to the Special Issue Advances in Fermented Fruits and Vegetables)

14 pages, 1303 KiB

Open AccessArticle

Production, Purification, and Application of a Biomolecule with Herbicidal Activity Produced by Fusarium fujikuroi in Submerged Cultivation

by Silvana Schmaltz, Clair Walker, Keli Souza da Silva, Renata Gulart Ninaus, Cláudia Braga Dutra, Luiza Andrea Schmidt, Gilson Zeni and Marcio Antonio Mazutti

Fermentation 2025, 11(7), 375; https://doi.org/10.3390/fermentation11070375 - 29 Jun 2025

Abstract

This study investigated the production, purification, and evaluation of a microbial metabolite with herbicidal activity produced by Fusarium fujikuroi via submerged fermentation. The purified compound (PC) was obtained through organic solvent extraction and chromatographic purification, and assessed in bioassays using Raphanus sativus and [...] Read more.

This study investigated the production, purification, and evaluation of a microbial metabolite with herbicidal activity produced by Fusarium fujikuroi via submerged fermentation. The purified compound (PC) was obtained through organic solvent extraction and chromatographic purification, and assessed in bioassays using Raphanus sativus and Triticum aestivum as bioindicator plants. A concentration of 23 mg mL⁻¹ completely inhibited seed germination in 96-well plate assays, while the crude extract (EXT) and cell-free broth (CFB) allowed radicle protrusion but resulted in abnormal seedlings with chlorosis and reduced growth. Mathematical models estimated that concentrations of 16.0 mg mL⁻¹ for radish and 0.9 mg mL⁻¹ for wheat were sufficient to suppress germination with the PC. In substrate experiments, the PC at 6.4 and 64.0 mg mL⁻¹ did not inhibit germination but caused anomalies in radish and significantly reduced wheat seedling growth. In naturally infested soil, the PC maintained phytotoxicity symptoms for 21 days, and after 28 days, a concentration of 64.0 mg mL⁻¹ significantly reduced radish seedling growth. The results highlight the potential of the compound as a bioherbicide. Full article

(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Industrial Fermentation")

22 pages, 1379 KiB

Open AccessReview

Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives

by Paulina Chraniuk and Anna Bzducha-Wróbel

Fermentation 2025, 11(7), 374; https://doi.org/10.3390/fermentation11070374 - 29 Jun 2025

Abstract

Mannoproteins are structural components of the yeast cell wall exhibiting extensive functionality applicable to the food, feed, and medical industries. They are characterized mostly by immunostimulatory, prebiotic, antimicrobial, antibiofilm, antioxidant, and emulsifying properties. The bioactive properties of mannoproteins underscore their significance in functional [...] Read more.

Mannoproteins are structural components of the yeast cell wall exhibiting extensive functionality applicable to the food, feed, and medical industries. They are characterized mostly by immunostimulatory, prebiotic, antimicrobial, antibiofilm, antioxidant, and emulsifying properties. The bioactive properties of mannoproteins underscore their significance in functional food production, therapy, and animal husbandry. This review critically examines the literature on yeast mannoproteins, focusing on their chemical characteristics, biological activity, and potential applications. Considering gaps in the literature data regarding detailed chemical characterization and mechanisms of action of mannoproteins, future research should aim at precise structural analysis, particularly of mannoproteins derived from nonconventional yeast, to uncover new potential industrial and health applications. Full article

(This article belongs to the Special Issue Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages)

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16 pages, 1769 KiB

Open AccessArticle

Anaerobic Co-Digestion of Cattle Manure and Sewage Sludge Using Different Inoculum Proportions

by Caroline Carvalho Pinto, Juliana Lobo Paes, Alexia de Sousa Gomes, Daiane Cecchin, Igor Ferreira Oliva, Romulo Cardoso Valadão and Vânia Reis de Souza Sant’Anna

Fermentation 2025, 11(7), 373; https://doi.org/10.3390/fermentation11070373 - 28 Jun 2025

Abstract

Anaerobic digestion (AD) is a sustainable strategy for converting hazardous wastes into renewable energy while supporting Sustainable Development Goals (SDGs). This study aimed to evaluate the effect of inoculum on optimizing biogas production from sewage sludge (SS) and cattle manure (CM). Bench-scale digesters [...] Read more.

Anaerobic digestion (AD) is a sustainable strategy for converting hazardous wastes into renewable energy while supporting Sustainable Development Goals (SDGs). This study aimed to evaluate the effect of inoculum on optimizing biogas production from sewage sludge (SS) and cattle manure (CM). Bench-scale digesters were fed with 0, 20, and 40% inoculum prepared at a 1:3 SS:CM ratio. Substrate and digestate were analyzed for physicochemical properties, and biogas production data were fitted using nonlinear models. Kinetic parameters ranged from 0.0770 to 0.4691 L·kg⁻¹ for Y_max, from 1.0263 to 2.1343 L·kg⁻¹·week⁻¹ for μ_max, and from 0.8168 to 8.0114 weeks for λ, depending on the ratio. The 1:3 SS:CM with 40% inoculum significantly improved biogas production by reducing the lag phase and increasing weekly yield, with the Gompertz model showing the best fit to the digestion kinetics. This was particularly evident due to the favorable conditions for microbial adaptation and efficient substrate degradation. The results reinforce the concept of optimization as defined in this study, wherein the application of inoculum enhances the performance of AD by improving the physicochemical conditions of the substrate and accelerating microbial activity, thereby resulting in increased methane (CH₄) generation and overall biogas yield. Full article

(This article belongs to the Special Issue Biorefining for Biofuel Production)

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21 pages, 4797 KiB

Open AccessArticle

Effects of Recycled Biochar Addition on Methane Production Performance in Anaerobic Fermentation of Pig and Cow Manure

by Jianling Xu, Xinyu Wang, Jitian Sun, Wenqiu Zhang, Ruixiang Huang and Yue Chen

Fermentation 2025, 11(7), 372; https://doi.org/10.3390/fermentation11070372 - 28 Jun 2025

Abstract

Anaerobic fermentation has been recognized as an effective approach to harness livestock manure resources. In the present study, cow dung and pig manure were employed as fermentation substrates. These were subjected to co-fermentation experiments with sodium hydroxide-pretreated corn straw. Additionally, biochar derived from [...] Read more.

Anaerobic fermentation has been recognized as an effective approach to harness livestock manure resources. In the present study, cow dung and pig manure were employed as fermentation substrates. These were subjected to co-fermentation experiments with sodium hydroxide-pretreated corn straw. Additionally, biochar derived from artificial wetland substrate was introduced as a conditioner to investigate the impact of varying addition quantities on the pretreated anaerobic co-fermentation process. Our findings indicate that for the anaerobic co-fermentation of cow dung, an optimal addition of 4% biochar reduced the gas production cycle by 35–45%, although the total methane yield remained relatively unchanged. Conversely, in the anaerobic co-fermentation of pig manure, a 6% biochar addition proved most effective. This adjustment, while not significantly altering the gas production cycle, led to a marked increase in the total methane content, ranging from 18.53% to 150.18%. The PCA analysis results of the cow manure experimental group showed a significant positive correlation between the addition of biochar and ammonia nitrogen. For the pig manure fermentation system, the addition of biochar can increase the final methane production potential, from 47.43 mL/g VS to 122.24 mL/g VS in the P2C experimental group. Biochar mainly regulates the activity of anaerobic bacteria through changes in pH and conductivity, thereby affecting methane production. Full article

(This article belongs to the Special Issue Biogas and Biochemical Production from Anaerobic Digestion)

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21 pages, 1233 KiB

Open AccessReview

Microalgal Valorization of CO₂: A Sustainable Pathway to Biofuels and High-Value Chemicals

by Shutong Wu, Kaiyin Ye, Xiaochuan Zheng and Lei Zhao

Fermentation 2025, 11(7), 371; https://doi.org/10.3390/fermentation11070371 - 27 Jun 2025

Abstract

The escalating climate crisis and the imperative to transition from a fossil fuel-dependent economy demand transformative solutions for sustainable energy and carbon management. Biological CO₂ capture and utilization (CCU) using microalgae represents a particularly compelling approach, capitalizing on microalgae’s high photosynthetic efficiency [...] Read more.

The escalating climate crisis and the imperative to transition from a fossil fuel-dependent economy demand transformative solutions for sustainable energy and carbon management. Biological CO₂ capture and utilization (CCU) using microalgae represents a particularly compelling approach, capitalizing on microalgae’s high photosynthetic efficiency and remarkable product versatility. This review critically examines the principles and recent breakthroughs in microalgal CO₂ bioconversion, spanning strain selection, advanced photobioreactor (PBR) design, and key factors influencing carbon sequestration efficiency. We explore diverse valorization strategies, including next-generation biofuel production, integrated wastewater bioremediation, and the synthesis of value-added chemicals, underscoring their collective potential for mitigating CO₂ emissions and achieving comprehensive resource valorization. Persistent challenges, such as economically viable biomass harvesting, cost-effective scale-up, and enhancing strain robustness, are rigorously examined. Furthermore, we delineate promising future prospects centered on cutting-edge genetic engineering, integrated biorefinery concepts, and synergistic coupling with waste treatment to maximize sustainability. By effectively bridging carbon neutrality with renewable resource production, microalgae-based technologies hold considerable potential to spearhead the circular bioeconomy, accelerate the renewable energy transition, and contribute significantly to achieving global climate objectives. Full article

(This article belongs to the Special Issue Algae—The Medium of Bioenergy Conversion: 2nd Edition)

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15 pages, 2645 KiB

Open AccessArticle

Bioconversion of a Glycerol- and Methanol-Rich Residue from Biodiesel Industry into 1,3-Propanediol: The Role of Magnesium

by Rafael de Moraes Altafini, Giovana Masson Fachin and Valeria Reginatto

Fermentation 2025, 11(7), 370; https://doi.org/10.3390/fermentation11070370 - 26 Jun 2025

Abstract

Biodiesel is one of the most important biofuels worldwide. Besides glycerol, the residual aqueous phase of the transesterification reaction (RAPTR) from the biodiesel industry contains a high concentration of methanol. Here, we propose using RAPTR as substrate for Clostridium beijerinckii Br21 to produce [...] Read more.

Biodiesel is one of the most important biofuels worldwide. Besides glycerol, the residual aqueous phase of the transesterification reaction (RAPTR) from the biodiesel industry contains a high concentration of methanol. Here, we propose using RAPTR as substrate for Clostridium beijerinckii Br21 to produce 1,3-propanediol (1,3-PDO). 1,3-PDO is a valuable chemical compound widely used in the production of polymers, cosmetics, and pharmaceuticals. To diminish the methanol content, we pretreated RAPTR by low-pressure evaporation, which minimized water evaporation and prevented other contaminants from being concentrated. We optimized the evaporation conditions by using a 2² central composite rotational design to establish optimal temperature and time of 55 °C and 51.3 min, respectively. Pretreated RAPTR diluted at 20% (v v⁻¹) with a nutrient solution allowed the bacterium to grow, but no glycerol was consumed. Supplementing the nutrient solution with 0.4 g L⁻¹ MgCl₂, defined in another experimental design, led the bacterium to consume glycerol and to produce 1,3-PDO. In the optimized conditions, pretreated RAPTR supplemented with MgCl₂ gave 2.78 ± 0.01 g L⁻¹ 1,3-PDO in higher yield (Y_{1,3-PDO/glycerol}) compared to the theoretical one, 0.61 and 0.50 g g⁻¹, respectively. This result is relevant for biodiesel biorefineries, which could implement the innovative and customized strategy proposed herein to obtain 1,3-PDO, a high-value-added product, from a glycerol- and methanol-rich residue. Full article

(This article belongs to the Special Issue Valorisation of Agro-Industrial By-Products Through Fermentation or Eco-Friendly Techniques)

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11 pages, 659 KiB

Open AccessArticle

Orchards and Varietals Shape Apple and Cider Local Microbial Terroirs in the Hudson Valley of New York

by Gabriel G. Perron, Lee C. Miller, Pearson Lau, Lizbeth Davila-Santiago and Swapan S. Jain

Fermentation 2025, 11(7), 369; https://doi.org/10.3390/fermentation11070369 - 26 Jun 2025

Abstract

The unique microbial communities present on fruit surfaces significantly influence the fermentation process and product quality of artisanal cider production, constituting a microbial terroir analogous to that recognized in viticulture. In this study, we investigated the microbial composition and diversity associated with the [...] Read more.

The unique microbial communities present on fruit surfaces significantly influence the fermentation process and product quality of artisanal cider production, constituting a microbial terroir analogous to that recognized in viticulture. In this study, we investigated the microbial composition and diversity associated with the apple varietals (Empire, Golden Delicious, and Idared) cultivated by two different orchard producers in the Hudson River Valley of New York. Using 16S rRNA and ITS amplicon sequencing, we identified distinct bacterial and fungal communities that varied significantly according to the apple varietal and orchard location. Notably, the orchard was the dominant factor shaping both the bacterial and fungal communities on the apples’ surfaces, with the varietal differences also playing a significant, albeit secondary, role. For example, we found that the bacterial genera Acidophilim sp. and 1174-901-12 sp., as well as the fungus Sporobolmyces patagonicus, were important markers of the orchard in which the apples were cultivated. These microbial signatures persisted into the early stages of cider fermentation, suggesting their potential influence on the cider quality and flavor profile. Our findings underscore the critical importance of the microbial terroir in cider production, and suggest that targeted management practices can leverage regional microbial diversity to enhance the distinctiveness and marketability of artisanal cider products. Full article

(This article belongs to the Special Issue Advances in Fermented Fruits and Vegetables)

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14 pages, 1182 KiB

Open AccessArticle

Formulation of a Functional Probiotic Beverage Using Maesil (Prunus mume) Syrup By-Product Fermented by Lactiplantibacillus plantarum KFOM 0042

by Chan-Il Bae, Yoon-Soo Gwak, Dasol Nam, Tae Gyu Nam, Hyun-Seok Kim and Mi-Ju Kim

Fermentation 2025, 11(7), 368; https://doi.org/10.3390/fermentation11070368 - 26 Jun 2025

Abstract

Maesil (Prunus mume) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs). [...] Read more.

Maesil (Prunus mume) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs). To optimize fermentation, eight strains of Lactiplantibacillus plantarum were tested, and KFOM 0042 was selected based on its superior acid production in MSBs. The effects of MSB concentration (5%, 10%, 15%, or 20%), pH levels (3, 4, or 5), and sugar type (none, glucose, fructose, or sucrose) were evaluated. The optimal conditions were found to be 20% MSB at pH 4 or 5, either without added sugar or with sucrose. After fermenting under these conditions for 4 days, the probiotic beverages were stored at 4 °C for 30 days to assess stability. All formulations maintained LAB counts above 7 log CFU/mL for 18 days, but only the beverage with sucrose sustained these levels for 25 days. Additionally, antioxidant activity, total polyphenol, and flavonoid content increased post-fermentation, with the highest lactic acid levels observed at pH 5. Overall, this study presents a novel strategy for upcycling MSB into a probiotic beverage with enhanced functional and microbial stability. Full article

(This article belongs to the Special Issue Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential)

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16 pages, 1733 KiB

Open AccessArticle

Comprehensive Analysis of Formation Water Microorganisms for Their Biosurfactant Potential in MEOR Applications

by Gulzhan Kaiyrmanova, Ulzhan Shaimerdenova, Alisher Assylbek, Almira Amirgaliyeva, Arailym Yerzhan and Aliya Yernazarova

Fermentation 2025, 11(7), 367; https://doi.org/10.3390/fermentation11070367 - 26 Jun 2025

Abstract

The study is devoted to the analysis of the physicochemical parameters of formation waters, the metagenomic composition of the microbial community and the characteristics of bacterial isolates from the oil fields of Western Kazakhstan to assess their potential in microbial-enhanced oil recovery (MEOR) [...] Read more.

The study is devoted to the analysis of the physicochemical parameters of formation waters, the metagenomic composition of the microbial community and the characteristics of bacterial isolates from the oil fields of Western Kazakhstan to assess their potential in microbial-enhanced oil recovery (MEOR) technologies. Analyses revealed an adaptation of local microorganisms to extreme conditions of high salinity, temperature and pressure, with the dominant presence of Proteobacteria, including the genus Marinobacter. Screening isolates for biosurfactant synthesis showed a high activity of strains M22-7, M93-8C and M142-2, capable of reducing surface tension to 28.81 ± 0.6 mN/m and forming emulsions. Genetic analysis confirmed the presence of key genes (srfAA, srfp) responsible for surfactin synthesis, but the absence of lchAA and rhlAA indicates that the synthesis of other types of biosurfactants is limited. The results highlight the promise of developing microbial consortia and using biosurfactants in high-salinity environments to enhance oil recovery. Full article

(This article belongs to the Section Industrial Fermentation)

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17 pages, 1011 KiB

Open AccessArticle

Bioprocessing of Spent Coffee Grounds as a Sustainable Alternative for the Production of Bioactive Compounds

by Karla A. Luna, Cristóbal N. Aguilar, Nathiely Ramírez-Guzmán, Héctor A. Ruiz, José Luis Martínez and Mónica L. Chávez-González

Fermentation 2025, 11(7), 366; https://doi.org/10.3390/fermentation11070366 - 26 Jun 2025

Abstract

Spent coffee grounds are the most abundant waste generated during the preparation of coffee beverages, amounting to 60 million tons per year worldwide. Excessive food waste production has become a global issue, emphasizing the need for waste valorization through the bioprocess of solid-state [...] Read more.

Spent coffee grounds are the most abundant waste generated during the preparation of coffee beverages, amounting to 60 million tons per year worldwide. Excessive food waste production has become a global issue, emphasizing the need for waste valorization through the bioprocess of solid-state fermentation (SSF) for high added-value compounds. This work aims to identify the operational conditions for optimizing the solid-state fermentation process of spent coffee grounds to recover bioactive compounds (as polyphenols). An SSF process was performed using two filamentous fungi (Trichoderma harzianum and Rhizopus oryzae). An exploratory design based on the Hunter & Hunter method was applied to analyze the effects of key parameters such as inoculum size (spores/mL), humidity (%), and temperature (°C). Subsequently, a Box–Behnken experimental design was carried out to recovery of total polyphenols. DPPH, ABTS, and FRAP assays evaluated antioxidant activity. The maximum concentration of polyphenols was observed in treatment T3 (0.279 ± 0.002 TPC mg/g SCG) using T. harzianum, and a similar result was obtained with R. oryzae in the same treatment (0.250 ± 0.011 TPC mg/g SCG). In the Box–Behnken design, the most efficient treatment for T. harzianum was T12 (0.511 ± 0.017 TPC mg/g SCG), and for R. oryzae, T9 (0.636 ± 0.003 TPC mg/g SCG). These extracts could have applications in the food industry to improve preservation and functionality. Full article

(This article belongs to the Special Issue Valorization of Food Waste Using Solid-State Fermentation Technology)

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17 pages, 2384 KiB

Open AccessArticle

Gene Cloning, Purification, and Characterization of a Cold-Active Alkaline Lipase from Bacillus cereus U2

by Baoxiang He, Ning Li, Yan Qin, Liang Xian, Jin Zhou, Sijia Liu, Jing Zhang, Jingtao Wu, Qingyan Wang and Xinquan Liang

Fermentation 2025, 11(7), 365; https://doi.org/10.3390/fermentation11070365 - 25 Jun 2025

Abstract

Lipases are important industrial enzymes with a wide range of applications across various sectors. Cold-active lipases are particularly well suited for industrial processes that operate at low temperatures (such as food processing and environmental remediation) due to their high catalytic efficiency and energy-saving [...] Read more.

Lipases are important industrial enzymes with a wide range of applications across various sectors. Cold-active lipases are particularly well suited for industrial processes that operate at low temperatures (such as food processing and environmental remediation) due to their high catalytic efficiency and energy-saving benefits. In this study, a novel lipase—LipU (GenBank accession: PV094892)—was heterologously expressed from Bacillus cereus U2 and characterized for its low-temperature adaptability and alkaline resistance. LipU belongs to the lipase Subfamily I.5 and shares the highest amino acid sequence identity (53.32%) with known homologs. Enzymatic assays revealed that LipU exhibits optimal activity at 20 °C and pH 11. It retained 95% of its initial activity after 24 h of incubation at 4 °C and pH 11.0. Furthermore, the activity of LipU was enhanced by Ca²⁺, Na⁺, Tween 20, and Tween 80, whereas it was inhibited by Cu²⁺, Zn²⁺, Mn²⁺, and sodium dodecyl sulfate (SDS). LipU demonstrated tolerance to various organic solvents of differing polarity; after 1 h of exposure to 15% (v/v) ethanol, n-butanol, isoamyl alcohol, dimethyl sulfoxide, or glycerol, it retained over 78.6% of its activity. These properties make LipU a promising candidate for industrial applications, including for leather degreasing, alkaline wastewater treatment, and low-temperature biocatalysis. Full article

(This article belongs to the Special Issue Fermentation: 10th Anniversary)

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24 pages, 1882 KiB

Open AccessReview

Plant-Based Fermented Foods: Classification, Biochemical Transformations, and Health Benefits

by Beini Peng, Penghui Nie and Hengyi Xu

Fermentation 2025, 11(7), 364; https://doi.org/10.3390/fermentation11070364 - 24 Jun 2025

Abstract

In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive calories, and elevated cholesterol levels in food formulations, [...] Read more.

In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive calories, and elevated cholesterol levels in food formulations, while providing higher nutritional value and enhanced sensory properties (taste and flavor) than conventional plant-based products. These characteristics make PBFs more suitable for people’s yearning for a healthy diet. This review discussed the close relationship between PBFs and human health, elaborating on the definition of PBFs, common types, and the beneficial effects that occur during the fermentation process for human health. Furthermore, we also explored the nutritional value of PBFs. Herein, PBFs are not only rich in probiotics, organic acids, and various bioactive substances that promote gut health and boost immunity but also play a positive role in preventing certain chronic diseases. Finally, this article looks forward to the future development trends of PBFs, predicting their significant potential in healthy eating and sustainability. Full article

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

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15 pages, 270 KiB

Open AccessArticle

Performance, Metabolism, and Economic Implications of Replacing Soybean Meal with Dried Distillers Grains with Solubles in Feedlot Cattle Diets

by Andrei L. R. Brunetto, Guilherme L. Deolindo, Ana Luiza de F. dos Santos, Luisa Nora, Maksuel Gatto de Vitt, Renato S. de Jesus, Bruna Klein, Luiz Eduardo Lobo e Silva, Roger Wagner, Gilberto V. Kozloski and Aleksandro S. da Silva

Fermentation 2025, 11(7), 363; https://doi.org/10.3390/fermentation11070363 - 23 Jun 2025

Abstract

The growing demand for biofuels, especially ethanol produced from corn, has driven the production of co-products such as dried distillers grains with solubles (DDGS). With a high protein content (around 30%), fiber, and minerals, DDGS presents an economical alternative for animal nutrition, replacing [...] Read more.

The growing demand for biofuels, especially ethanol produced from corn, has driven the production of co-products such as dried distillers grains with solubles (DDGS). With a high protein content (around 30%), fiber, and minerals, DDGS presents an economical alternative for animal nutrition, replacing traditional sources like soybean meal while maintaining productive performance and reducing costs. This study evaluated the total replacement of soybean meal with DDGS in the diet of confined Holstein cattle, focusing on weight gain, feed intake, digestibility, feed efficiency, animal health, meat quality, and economic viability. The 24 animals received diets with 80% concentrate, containing either DDGS or soybean meal, and no significant differences were observed in terms of body weight (p = 0.92), feed intake (p = 0.98), or feed efficiency (p = 0.97) between the two treatments. The average daily gain was 1.25 and 1.28 kg for cattle in the DDGS and soybean meal groups, respectively (p = 0.92). Regarding metabolic and digestive parameters, no relevant changes were found in blood levels, except for higher serum cholesterol (p = 0.03) levels in animals fed DDGS. The digestibility of neutral detergent fiber (NDF) (p = 0.03) and acid detergent fiber (ADF) (p = 0.05) was lower in the DDGS group, while the digestibility of ether extract was higher (p = 0.02). Rumen fluid analysis revealed an increase in the production of short-chain fatty acids (p = 0.01), such as acetic and butyric acids (p = 0.01), in the DDG-fed animals. In terms of meat quality, animals fed DDGS produced meat with lower levels of saturated fatty acids (SFA) (p = 0.05) and higher levels of unsaturated fatty acids (UFA) (p = 0.02), especially oleic acid (p = 0.05). This resulted in a healthier lipid profile, with a higher UFA/SFA ratio (p = 0.01). In terms of economic viability, DDGS-based diets were 10.5% cheaper, reducing the cost of production per animal by 7.67%. Profitability increased by 110% with DDGS compared to soybean meal, despite the high transportation costs. Therefore, replacing soybean meal with DDGS is an efficient and economical alternative for feeding confined cattle, maintaining zootechnical performance, increasing meat lipid content and improving fatty acid profile, and promoting higher profitability. This alternative is particularly advantageous in regions with easy access to the product. Full article

(This article belongs to the Special Issue Fermentation Strategies to Enhance Feed Nutritional Value and Optimize Industry Resources)

19 pages, 1446 KiB

Open AccessReview

Postbiotics Derived from Lactic Acid Bacteria Fermentation: Therapeutic Potential in the Treatment of Muscular Complications in Inflammatory Bowel Disease

by Emili Bruna Toso Bueno, Kimberlly de Oliveira Silva, Maria Eduarda Ferraz Mendes, Lívia Batista de Oliveira, Felipe Prado de Menezes, Anna Cardoso Imperador, Lucimeire Fernandes Correia and Lizziane Kretli Winkelstroter

Fermentation 2025, 11(7), 362; https://doi.org/10.3390/fermentation11070362 - 23 Jun 2025

Abstract

Inflammatory bowel disease (IBD) is characterized by chronic inflammation in the gastrointestinal tract, which can result in several muscular complications, including sarcopenia, the loss of muscle mass, and impaired muscle function. Recently, postbiotics derived from lactic bacteria, such as Lactobacillus and Bifidobacterium, [...] Read more.

Inflammatory bowel disease (IBD) is characterized by chronic inflammation in the gastrointestinal tract, which can result in several muscular complications, including sarcopenia, the loss of muscle mass, and impaired muscle function. Recently, postbiotics derived from lactic bacteria, such as Lactobacillus and Bifidobacterium, have emerged as potential therapeutic modulators for these complications. Postbiotics are bioactive metabolites, such as short-chain fatty acids (SCFAs), antimicrobial peptides, and other compounds produced by microorganisms during fermentation, which have anti-inflammatory, antioxidant, and metabolic regulatory effects. These metabolites are important due to their potential to positively influence muscle health in patients with IBD, mainly by reducing systemic and local inflammation, improving gut microbiota, and modulating muscle metabolism. Studies suggest that these postbiotics may help minimize muscle degradation and promote muscle tissue regeneration, assisting in the prevention or management of IBD-associated sarcopenia. Despite the promising results, challenges remain, such as variability in postbiotic production and the need for further clinical studies to establish clear therapeutic guidelines. This review article explores the mechanisms of action of postbiotics derived from lactic acid bacteria and their potential applications in the treatment of muscle complications in patients with IBD, highlighting future therapeutic perspectives. Full article

(This article belongs to the Topic News and Updates on Probiotics)

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