Fermentation

16 pages, 2259 KB

Open AccessArticle

Biocontrol Potential of Selected Phyllospheric Yeasts Against Botrytis cinerea and Fusarium fujikuroi

by Sibusisiwe Nobuhle Nkomonde, Heinrich Wilbur du Plessis, Prashant Bhagwat, Ayodeji Amobonye, Zukisani Gomomo, Maxwell Mewa-Ngongang, Justin Wallace Hoff and Santhosh Pillai

Fermentation 2025, 11(11), 606; https://doi.org/10.3390/fermentation11110606 - 23 Oct 2025

Abstract

Ten phyllospheric yeast strains were studied for their potential as biocontrol agents against fruit spoilage mould. The efficacy of these yeasts against Botrytis cinerea and Fusarium fujikuroi was assessed using dual-culture, mouth-to-mouth, radial growth inhibition and post-harvest fruit assays. Additionally, their capacity for [...] Read more.

Ten phyllospheric yeast strains were studied for their potential as biocontrol agents against fruit spoilage mould. The efficacy of these yeasts against Botrytis cinerea and Fusarium fujikuroi was assessed using dual-culture, mouth-to-mouth, radial growth inhibition and post-harvest fruit assays. Additionally, their capacity for producing hydrolytic enzymes was examined. Results from the ten yeasts revealed dual culture antagonism ranging from 41% to 63% against B. cinerea and 23% to 48% against F. fujikuroi, along with radial inhibition ranging from 70% to 100% and 47% to 100%, respectively. Additionally, in vitro inhibition through the production of volatile organic compounds (VOCs) varied from 2% to 46% against B. cinerea and 6% to 64% against F. fujikuroi. Overall, Aureobasidium melanogenum J7, Suhomyces pyralidae Y1117, Dekkera anomala V38, and Rhodotorula diarenensis J43 emerged as the best-performing biocontrol yeasts. Volatile organic compounds produced by the four yeasts were also identified and included in fruit bioassays using pears and tomatoes. Various VOCs, including 1-butanol, 3-methylbutanol, and butyric acid, were linked to the antagonistic properties of the selected yeasts. Lastly, the four chosen yeast strains significantly mitigated post-harvest spoilage caused by B. cinerea and F. fujikuroi in pear and tomato fruits, with D. anomala V38 exhibiting the greatest inhibitory activity. These findings underscore a potential sustainable and efficient approach to reducing mould-induced post-harvest spoilage while reducing reliance on synthetic fungicides. Full article

(This article belongs to the Collection Yeast Biotechnology)

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21 pages, 1905 KB

Open AccessArticle

Enzymatic Hydroesterification of Soybean Oil Deodorizer Distillate: Sustainable Synthesis of Ethyl and Xylose Fatty Acid Esters

by Ana Carolina Vieira, José Renato Guimarães, Ana Barbara Moulin Cansian, Maria Carolina Pereira Gonçalves, Roberto Fernandez-Lafuente, Angelica Marquettotti Salcedo Vieira and Paulo Waldir Tardioli

Fermentation 2025, 11(11), 605; https://doi.org/10.3390/fermentation11110605 - 22 Oct 2025

Abstract

The enzymatic production of fatty acid ethyl esters (FAEEs) and xylose fatty acid esters (XFAEs) from soybean oil deodorizer distillate (SODD) was investigated using a hydroesterification strategy. SODD was enzymatically hydrolyzed, and the glycerol-free fraction was esterified with either xylose or ethanol. Free [...] Read more.

The enzymatic production of fatty acid ethyl esters (FAEEs) and xylose fatty acid esters (XFAEs) from soybean oil deodorizer distillate (SODD) was investigated using a hydroesterification strategy. SODD was enzymatically hydrolyzed, and the glycerol-free fraction was esterified with either xylose or ethanol. Free lipase from Pseudomonas fluorescens (PFL) yielded 84 wt% of free fatty acids (FFAs) production (with approximately 15% FFAs remaining as glycerides) after 48 h, using a SODD-to-water mass ratio of 1:4 and an enzyme loading of 5 wt% (based on oil mass). In the synthesis of FAEEs, free Eversa Transform converted approximately 82% of the FFAs into FAEEs after 48 h, using an ethanol-to-FFA molar ratio of 3.64:1 and an enzyme loading of 8.36% (w/v). For the synthesis of XFAEs, commercially immobilized lipases from Thermomyces lanuginosus (TLL-T2-150) and Pseudomonas fluorescens (IMMAPF-T2-150) were employed. These commercial lipase preparations are available in their immobilized form on Immobead T2-150. TLL-T2-150 resulted in a lower degree of xylose ester formation (80.20%) compared to IMMAPF-T2-150 (89.20%) after 24 h, using an FFA-to-xylose molar ratio of 5 in ethyl-methyl-ketone (xylose concentration of 7 mmol L⁻¹) and an enzyme loading of 0.5% (w/v). However, TLL-T2-150 consumed more FFAs, suggesting a higher degree of xylose esterification. The final reaction mixture containing XFAEs obtained with this biocatalyst exhibited suitable emulsifying properties. A Life Cycle Assessment (LCA) revealed that the enzymatic hydroesterification process offers a sustainable route for FAEEs and XFAEs production, with configurations using free PFL in hydrolysis and IMMAPF-T2-150 in esterification showing the lowest environmental impacts due to higher catalytic efficiency. The findings point to a clear environmental edge in using SODD for ester production, offering a cleaner alternative to standard methods and making better use of a renewable resource. Full article

(This article belongs to the Special Issue Bioprocesses for Biomass Valorization in Biorefineries)

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16 pages, 2268 KB

Open AccessArticle

Correlations Between Flavor Profile and Microbial Community Succession in Probiotic-Fermented Burdock Root

by Chunzhi Xie, Heng Yuan, Shuxin Shi, Mengying Xu, Wenting Shi, Nannan Yu, Jinhui Hou and Yu Wang

Fermentation 2025, 11(11), 604; https://doi.org/10.3390/fermentation11110604 - 22 Oct 2025

Abstract

Fresh burdock (Arctium lappa L.) roots were fermented with probiotic lactic acid bacteria, including Lactobacillus paracasei (L. paracasei), Lactobacillus plantarum (L. plantarum), and Lactobacillus casei (L.casei). The dynamic changes in volatile flavor compounds (VFCs) and microbial [...] Read more.

Fresh burdock (Arctium lappa L.) roots were fermented with probiotic lactic acid bacteria, including Lactobacillus paracasei (L. paracasei), Lactobacillus plantarum (L. plantarum), and Lactobacillus casei (L.casei). The dynamic changes in volatile flavor compounds (VFCs) and microbial community succession were compared during fermentation. Subsequently, correlations between bacteria and characteristic VFCs were analyzed, and potential functions were predicted. The results show that the types of VFCs increased from 25 to 54, and the total content increased from 7.852 ± 1.025 to 48.325 ± 0.624 mg/kg after fermentation for 7 days. Notably, esters and alcohols increased significantly. A total of 42 VFCs were identified as contributors to the overall flavor profile of the fermented burdock root. Among these, ethyl caproate, acetaldehyde, isoamyl acetate, hexaldehyde, phenylacetaldehyde, linalool, and 3-methylbutanol were regarded as the primary characteristic VFCs. Microbial composition analysis revealed three dominant phyla, two dominant genera, and three dominant species. Among them, L. paracasei and L. plantarum were the dominant species during fermentation. L. paracasei was positively correlated with multiple characteristic VFCs and was considered the core functional species in terms of flavor formation. Notably, L. paracasei exhibited a very strong correlation with acetaldehyde (ρ = 0.99). PICRUST2 function prediction further revealed that carbohydrate metabolism and amino acid metabolism were the core pathways of microbial metabolism and important sources of flavor precursors. This study demonstrates that lactic acid bacteria fermentation could markedly improve the flavor quality of burdock roots. Moreover, the formation of VFCs was closely correlated with complex microbial metabolism during fermentation. Full article

(This article belongs to the Special Issue Perspectives on Microbiota of Fermented Foods, 2nd Edition)

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21 pages, 1315 KB

Open AccessReview

Multi-Dimensional Analysis of Key Points in the Biological Activity, Chemical Synthesis and Biotransformation of Urolithin A

by Zhimei Sun, Lili Gao, Zhibo Ju and Lihua Zhang

Fermentation 2025, 11(11), 603; https://doi.org/10.3390/fermentation11110603 - 22 Oct 2025

Abstract

Urolithin A (Uro-A) is a natural metabolite generated via the gut microbiota-mediated transformation of plant polyphenols. This review systematically summarizes the notable biological activities, preparation methods, metabolic characteristics, and prospects for product development and application of Uro-A. In the Conclusions and Perspectives section, [...] Read more.

Urolithin A (Uro-A) is a natural metabolite generated via the gut microbiota-mediated transformation of plant polyphenols. This review systematically summarizes the notable biological activities, preparation methods, metabolic characteristics, and prospects for product development and application of Uro-A. In the Conclusions and Perspectives section, it not only analyzes the technical and economic feasibility related to Uro-A, but also focuses on the critical analysis of its clinical research limitations, safety controversies, and industrial large-scale production challenges. Finally, specific suggestions and prospects are put forward for the future research directions of Uro-A. In summary, this review systematically organizes the current research progress on Uro-A, clearly identifies future development directions, and provides strong support for in-depth research in this field. Full article

(This article belongs to the Special Issue New Research on Strains Improvement and Microbial Biosynthesis, 2nd Edition)

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20 pages, 2496 KB

Open AccessArticle

Optimization of Tiliacora triandra Leaf Extraction and Probiotic Fermentation for Developing a Functional Freeze-Dried Feed Supplements

by Manatsanun Nopparatmaitree, Tossaporn Incharoen, Watcharapong Mitsuwan, Atichat Thongnum, Juan J. Loor and Noraphat Hwanhlem

Fermentation 2025, 11(10), 602; https://doi.org/10.3390/fermentation11100602 - 21 Oct 2025

Abstract

Tiliacora triandra (Yanang) leaf contains polyphenols, flavonoids, and mucilage polysaccharides with antioxidant and prebiotic functions, making it a promising substrate for probiotic fermentation. This study aimed to optimize Yanang extraction and sterilization to preserve bioactive mucilage and support probiotic survivability during freeze-drying–based encapsulation, [...] Read more.

Tiliacora triandra (Yanang) leaf contains polyphenols, flavonoids, and mucilage polysaccharides with antioxidant and prebiotic functions, making it a promising substrate for probiotic fermentation. This study aimed to optimize Yanang extraction and sterilization to preserve bioactive mucilage and support probiotic survivability during freeze-drying–based encapsulation, and evaluate antimicrobial activity against poultry pathogens. Yanang extract was prepared under different leaf processing conditions and used as a substrate for Pediococcus acidilactici V202, Lactiplantibacillus plantarum TISTR 926, Streptococcus thermophilus TISTR 894, Bacillus subtilis RP4-18, and Bacillus licheniformis 46-2. Fermentation at 37 °C for 24 h revealed that lactic acid bacteria (P. acidilactici V202, L. plantarum TISTR 926, S. thermophilus TISTR 894) reduced pH (<4.10, p < 0.001) while maintaining high viable counts (>8.67 log CFU/mL, p < 0.01), whereas Bacillus strains (B. subtilis RP4-18, B. licheniformis 46-2) retained a higher pH (>5.00) and lower viability (<8.50 log CFU/mL). Total soluble solids decreased across treatments, with the lowest observed for B. subtilis RP4-18 (1.97 °Brix, p = 0.007). Freeze-dried probiotics encapsulated in enzyme-extracted rice bran carriers had comparable physicochemical properties (p > 0.05), while compared with Bacillus strains (p < 0.01), lactic acid bacteria had superior tolerance to simulated gastrointestinal and thermal stress. Supernatant from Yanang extract inhibited B. cereus WU22001, S. aureus ATCC25923, Escherichia coli ATCC25922, and Salmonella typhimurium WU241001 (MIC/MBC 25–50% v/v). These results indicate that Yanang extract supports effective probiotic fermentation, and rice bran encapsulation enhances survivability and antimicrobial functionality for potential functional feed applications. Full article

(This article belongs to the Special Issue Fermentation Technology for Animals in Thailand: From Feed to Metabolites)

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14 pages, 1501 KB

Open AccessArticle

Novel Nonlinear Control in a Chaotic Continuous Flow Enzymatic–Fermentative Bioreactor

by Juan Luis Mata-Machuca, Pablo Antonio López-Pérez and Ricardo Aguilar-López

Fermentation 2025, 11(10), 601; https://doi.org/10.3390/fermentation11100601 - 21 Oct 2025

Abstract

Fermentative processes are considered one of the most important technological developments in the modern transforming industry, due to this, the applied research to reach high performance standards with a crucial focus on system intensification, which is the the analysis, optimization, and control issues, [...] Read more.

Fermentative processes are considered one of the most important technological developments in the modern transforming industry, due to this, the applied research to reach high performance standards with a crucial focus on system intensification, which is the the analysis, optimization, and control issues, are a cornerstone. The goal of this proposal is to show a novel nonlinear feedback control structure to assure a stable closed-loop operation in a continuous flow enzymatic–fermentative bioreactor with chaotic dynamic behavior. The proposed structure contains an adaptive-type gain, which, coupled with a proportional term of the named control error, can lead the feedback control trajectories of the bioreactor to the required reference point or trajectory. The Lyapunov method is used to present the stability analysis of the system within a closed loop, where an adequate choice of the controller gains assures asymptotic stability. Moreover, analyzing the dynamic equation of the control error, under some properties of boundedness of the system, shows that the control error can be diminished to close to zero. Numerical experiments are carried out, where a well-tuned standard proportional–integral (PI) controller is also implemented for comparison purposes, the satisfactory performance of the proposed control scheme is observed, including the diminishing offsets, overshoots, and settling times in comparison with the PI controller. Full article

(This article belongs to the Special Issue Fermentation Processes: Modeling, Optimization and Control: 3rd Edition)

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17 pages, 2890 KB

Open AccessArticle

β-Glucan from Highland Barley Spent Grain: Yield, Molecular Weight, Physicochemical Properties, Antioxidant Capacity, and Gel Characteristics

by Suyang Li, Lhundrup Namgyal, Shiyi Chen, Yong Zhou, Afira Nayab, Zhou Qin, Dawa Dondup and Ling Sun

Fermentation 2025, 11(10), 600; https://doi.org/10.3390/fermentation11100600 - 21 Oct 2025

Abstract

β-Glucan from Tibetan highland barley (THB) is an excellent edible gel polysaccharide due to its unique hypoglycemic and antioxidant activities. However, direct extraction of β-glucan from THB exhibits low yields with higher costs. Given that highland barley spent grain (BSG) is a byproduct [...] Read more.

β-Glucan from Tibetan highland barley (THB) is an excellent edible gel polysaccharide due to its unique hypoglycemic and antioxidant activities. However, direct extraction of β-glucan from THB exhibits low yields with higher costs. Given that highland barley spent grain (BSG) is a byproduct of the brewing process and is frequently considered waste, the efficient extraction of its β-glucan could promote high-value repurposing of BSG. In this study, 2.74% β-glucan (BSG-B) was extracted from Rhizopus oryzae (R. oryzae)-fermented BSG, which is lower than those from THB (THB-B: 4.62%) yet enabled value-added utilization of BSG. The molecular weight of BSG-B was 5.24 × 10⁶ Da, which significantly increased by 124.89% compared to that of THB-B. Fourier-transform infrared (FT-IR) spectroscopy showed similar absorption peaks in BSG-B and THB-B, except for structural modifications in the β-glucan pyranose ring induced by the fermentation of R. oryzae. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) indicated that BSG-B possesses a more compact structure and lower aggregation heights compared to THB-B. Moreover, BSG-B demonstrated superior antioxidant capacities to THB-B in NO/DPPH/ABTS/reducing power assays, and lower apparent viscosity and oil adsorption capacity, likely attributed to the fermentation of R. oryzae. This study establishes a foundation for extracting higher-molecular-weight antioxidant β-glucan from BSG. Full article

(This article belongs to the Special Issue Advances in Fermented Foods and Beverages)

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14 pages, 884 KB

Open AccessArticle

The Effect of Carbon Sources on Carotenoid Synthesis by the Novel Rhodococcus corynebacterioides TAO1

by Elif Yürümez Canpolat and Tuba Artan Onat

Fermentation 2025, 11(10), 599; https://doi.org/10.3390/fermentation11100599 - 21 Oct 2025

Abstract

The financial feasibility of microbial carotenoid synthesis can be markedly improved by using widely available and renewable carbon sources. In this study, different carbon sources including molasses, were tested as carbon sources for Rhodococcus corynebacteioides TAO1. The effect of different molasses concentrations (50–250 [...] Read more.

The financial feasibility of microbial carotenoid synthesis can be markedly improved by using widely available and renewable carbon sources. In this study, different carbon sources including molasses, were tested as carbon sources for Rhodococcus corynebacteioides TAO1. The effect of different molasses concentrations (50–250 mL/L) on bacterial growth, carotenoid synthesis, and exopolysaccharide production was determined during a 30-day period. The results demonstrated an upward trend between molasses concentration and bacterial dry weight up to 200 mL/L, with the highest dry weight measured as 0.656 ± 0.049 g. Bacterial growth was decreased at 250 mL/L molasses concentration due to possible carbon-source inhibition. However, carotenoid production exhibited a negative interaction with a maximum yield of 1.572 ± 0.108 mg/g in basal medium, while the lowest carotenoid production was determined as 0.84 ± 0.007 mg/g at 250 mL/L molasses concentration, showing that increased carbon availability might inhibit pigment biosynthesis. FTIR analysis indicated significant functional groups, such as C=O, O-H, C=C, and =CH, with significant peaks at 1713, 1655, and 1459 cm⁻¹, indicating the presence of carotenoid intermediates. The data highlight the interaction between carbon source concentration and microbial metabolism, emphasizing the importance of optimal nutrient factors for improving both carotenoid and EPS production. This research presents significant insights into economical biotechnological methods for the production of microbial pigments and biopolymers from industrial by-products. Full article

(This article belongs to the Special Issue Microbial Metabolism Focusing on Bioactive Molecules)

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21 pages, 832 KB

Open AccessArticle

Gut-Derived Lactic Acid Bacteria from Cotton Bollworm Exhibit Efficient Gossypol Degradation and Probiotic Potential During Solid-State Fermentation of Cottonseed Meal

by Sijin Li, Shangya Deng, Peng Zhang, Qicheng Lu, Wei Pu, Mingyu Ma, Shu Li, Wenju Zhang and Cheng Chen

Fermentation 2025, 11(10), 598; https://doi.org/10.3390/fermentation11100598 - 19 Oct 2025

Abstract

Cottonseed meal (CSM), an important protein-rich feed ingredient, faces limited utilization in livestock diets due to the presence of free gossypol (FG)—a potent antinutritional toxin. This study aimed to isolate FG-degrading bacteria from the cotton bollworm, Helicoverpa armigera, and to evaluate their [...] Read more.

Cottonseed meal (CSM), an important protein-rich feed ingredient, faces limited utilization in livestock diets due to the presence of free gossypol (FG)—a potent antinutritional toxin. This study aimed to isolate FG-degrading bacteria from the cotton bollworm, Helicoverpa armigera, and to evaluate their potential as probiotics in vitro. Eleven gossypol-tolerant strains were isolated from the gut of Helicoverpa armigera larvae using a screening medium containing gossypol as the sole carbon source. Among these, four lactic acid bacteria strains—Pediococcus acidilactici GM-NP, Pediococcus acidilactici GM-P, Enterococcus faecalis GM-6, and Weissella confusa GM-2—were selected for further investigation of their gossypol degradation capacity and probiotic potential. Probiotic characterization revealed that all strains exhibited tolerance to gastrointestinal fluids and bile salts, safe γ-hemolysis, and strong auto-aggregation, cell surface hydrophobicity, and antimicrobial activity. Solid-state fermentation of CSM with these strains reduced FG content by more than 50%, increased crude protein by over 6%, and elevated acid-soluble protein content by more than 70%, thereby effectively enhancing the nutritional quality of CSM. This study is the first to demonstrate that bacterial isolates from the gut of Helicoverpa armigera possess concurrent high-efficiency gossypol degradation and probiotic properties, providing a theoretical foundation for developing novel probiotic resources and promoting the safe utilization of CSM. Full article

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

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15 pages, 1541 KB

Open AccessArticle

The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains

by Özlem Yılmaz, Güzin Kaban and Mükerrem Kaya

Fermentation 2025, 11(10), 597; https://doi.org/10.3390/fermentation11100597 - 18 Oct 2025

Abstract

The aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid [...] Read more.

The aim of the study was to investigate the effects of different concentrations (0.15, 0.30, and 0.45 mL/L) of essential oils from coriander seeds (Coriandrum sativum), tarragon (Artemisia dracunculus), and orange peels (Citrus sinensis) on biomass, lipid content, and lipid yield of the strains Yarrowia lipolytica Y-1094, Y. lipolytica YB 423, and Y. lipolytica IFP29. The fatty acid composition of the oils produced by the strains was also determined. The highest biomass (5.38 ± 1.80 g/L) and lipid production (0.98 ± 0.42 g/L) were observed in the presence of Y. lipolytica IFP29 and Y. lipolytica YB 423, respectively. The lipid yield showed the highest value at the level of 0.45 mL/L in the presence of the Y. lipolytica Y-1094 strain. The correlation heat map results indicate that 0.45 mL of tarragon affected biomass and lipid content more than the other essential oils used. Y. lipolytica Y-1094 produced higher levels in terms of myristic acid and palmitic acid in all three essential oil sources than the other strains. The highest oleic acid level of all strains was determined in coriander seed essential oil, and the lowest in tarragon essential oil. The oleic acid level of Y. lipolytica Y-1094 was lower than that of the other two strains in all essential oils. Regarding linoleic acid, the oil level did not have a significant effect in the presence of tarragon and orange peel. Full article

(This article belongs to the Special Issue Yarrowia lipolytica: A Beneficial Yeast as a Biofactory for Biotechnological Applications: 3rd Edition)

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13 pages, 2559 KB

Open AccessArticle

Isolation and Characterization of a High-Efficiency Algicidal Bacterium Streptomyces violaceorubidus lzh-14 Against the Harmful Cyanobacteria Microcystis aeruginosa

by Zhe Zhao, Dongying Zhao, Yutong Wu, Yibing Zhao, Jie Qu, Wentao Zheng, Lei Fang, Junhuan Gao, Fei Liu, Jihua Wang and Zhenghua Li

Fermentation 2025, 11(10), 596; https://doi.org/10.3390/fermentation11100596 - 17 Oct 2025

Abstract

Harmful cyanobacterial blooms (HABs), primarily composed of toxic cyanobacteria like Microcystis aeruginosa, pose a significant threat to aquatic ecosystems and human health. Algicidal bacteria had emerged as a promising strategy for HAB control due to their safety and efficacy. In this study, [...] Read more.

Harmful cyanobacterial blooms (HABs), primarily composed of toxic cyanobacteria like Microcystis aeruginosa, pose a significant threat to aquatic ecosystems and human health. Algicidal bacteria had emerged as a promising strategy for HAB control due to their safety and efficacy. In this study, the algicidal bacterium Streptomyces violaceorubidus lzh-14, isolated from Cha Lake in Dezhou, China, exhibited strong algicidal activity against M. aeruginosa. When bacterial culture was added to algal cultures at a final volume ratio of 10% (v/v), the algicidal activity reached 94.5% ± 1.8% after 72 h. Moreover, S. violaceorubidus lzh-14 showed varying degrees of algicidal activity against other tested cyanobacterial species. Microscopic observation revealed that M. aeruginosa cells treated with lzh-14 became deformed and ruptured, resulting in the leakage of cellular contents. The algicidal substance extracted from S. violaceorubidus lzh-14 demonstrated strong stability under varying temperatures and pH conditions. Based on these findings, algicidal powder was preliminarily developed. This study confirms that S. violaceorubidus lzh-14 and its active substance have potential as effective biocontrol agents against HABs. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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22 pages, 5359 KB

Open AccessArticle

Isolation and Purification of Extracellular Inhibitory Products from Bacillus velezensis YJ0-1 and Optimization of Fermentation Medium

by Xinqi Zou, Siqi Yang, Yuqing Li and Yijie Deng

Fermentation 2025, 11(10), 595; https://doi.org/10.3390/fermentation11100595 - 16 Oct 2025

Abstract

Soybean, as a globally important economic crop, is severely threatened by Sclerotinia sclerotiorum, the causative agent of Sclerotinia stem rot (SSR), a major disease in soybean production worldwide, leading to significant yield losses and quality deterioration. Traditional chemical control methods face challenges [...] Read more.

Soybean, as a globally important economic crop, is severely threatened by Sclerotinia sclerotiorum, the causative agent of Sclerotinia stem rot (SSR), a major disease in soybean production worldwide, leading to significant yield losses and quality deterioration. Traditional chemical control methods face challenges such as environmental pollution, pesticide resistance, and limited efficacy. Bacillus velezensis YJ0-1, identified through plate confrontation assays, demonstrated significant inhibitory effects on S. sclerotiorum via acid-precipitated crude extracts from its fermentation broth. A key antimicrobial substance, fengycin (C₇₂H₁₁₀N₁₂O₂₀, molecular weight 1463.8 Da), was isolated and characterized through acid precipitation, protein purification system separation, and mass spectrometry (MS). Further optimization of the PDB medium using single-factor experiments and Box–Behnken design yielded an optimal formulation: peptone 66.62 g/L, sucrose 32.68 g/L, and pH 6.5. Validation experiments showed an actual yield of 2.03 g/L, with a relative error of only 0.49% compared to the predicted yield of 2.04 g/L, significantly enhancing the synthesis efficiency of fengycin. This study provides novel microbial resources and a theoretical basis for the biological control of SSR in soybeans, while also laying a technical foundation for the industrial production of fengycin, contributing to the advancement of sustainable agriculture. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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18 pages, 1422 KB

Open AccessArticle

Evaluation of Nutritional Value and Rumen Degradation Rate of Six Unconventional Feeds Using In Vitro and In Situ Methods

by Chen-Yang Shi, Shi-Hong Yang, Yin Ma, Dong Chen, Ze-Sheng Yan, Guo-Hong Yuan, Mu-Long Lu, Qi-yu Diao, Gui-Shan Xu and Halidai Rehemujiang

Fermentation 2025, 11(10), 594; https://doi.org/10.3390/fermentation11100594 - 16 Oct 2025

Abstract

Objective: This study systematically evaluated the nutritional compositions and bioactive compounds of six unconventional feed resources (Pepper residue (PR), Grape marc (MC), Pepper straw (PS), Lycium barbarum branches and leaves (LBBL), Licorice straw (LS), and Cyperus esculentus leaves (CES)). It also assessed [...] Read more.

Objective: This study systematically evaluated the nutritional compositions and bioactive compounds of six unconventional feed resources (Pepper residue (PR), Grape marc (MC), Pepper straw (PS), Lycium barbarum branches and leaves (LBBL), Licorice straw (LS), and Cyperus esculentus leaves (CES)). It also assessed the rumen degradability and rumen fermentation characteristics at different substitution levels through in vitro and in situ methods, to explore their potential application in sheep diets. Methods: Samples were analyzed considering nutrient composition, amino acids, polyunsaturated fatty acids (PUFAs), and bioactive compounds. In situ degradation was measured using rumen-fistulated sheep, and in vitro batch fermentation culture was conducted at varying substitution levels (0–100%) to measure gas production, pH, VFAs, NH₃-N, and microbial crude protein (MCP). Results: The six unconventional feed resources showed significant differences in nutrient composition, bioactive compounds, and fermentation performance. Crude protein (CP) ranged from 4.45% to 15.76%, with LS highest in total amino acids. LBBL contained 4.24 g/kg Lycium barbarum polysaccharides, LS had 9.24 g/kg liquiritin, GM was richest in proanthocyanidins, and PS had more capsaicin than PR. PR exhibited the highest DM degradation (74.77%, p < 0.001), followed by LS; CEL was lowest. PR and LS also had the highest CP degradation. In vitro fermentation revealed significant differences in fermentation characteristics among the six feeds. At 100% replacement, PR and LS exhibited high cumulative gas production, elevated MCP concentrations, and total VFAs of 54.41 and 64.02 mmol/L (p < 0.001), respectively. At 25% replacement, GM and CEL achieved high concentrations of VFAs and maintained MCP levels of 27.84 and 31.57 mg/dL (p < 0.001). PS reached its maximum total VFAs and MCP at 50% replacement, while LBBL reached 64.90 mmol/L total VFAs and 32.63 mg/dL MCP at 75% replacement. Conclusions: Nutrient composition and degradation kinetics varied significantly among substrates. PR had the highest DM degradability, while CEL had the lowest. PR and LS maintained stable fermentation at 100% substitution. GM and CEL were most effective at 25%; PS at 50%; and LBBL at 75% substitution levels. Full article

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

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21 pages, 1192 KB

Open AccessArticle

Meta-Analysis of Incorporating Camelina and Its By-Products into Ruminant Diets and Their Effects on Ruminal Fermentation, Methane Emissions, Milk Yield and Composition, and Metabolic Profile

by Roshan Riaz, Muhammad Waqas, Ibrar Ahmed, Hafiz Muhammad Nouman, Beenish Imtiaz, Mahmood Ul Hassan, Massimo Todaro, Riccardo Gannuscio, Muhammad Naeem Tahir and Ozge Sizmaz

Fermentation 2025, 11(10), 593; https://doi.org/10.3390/fermentation11100593 - 16 Oct 2025

Abstract

The incorporation of Camelina sativa and its by-products (oil, meal, seeds, and expellers) into ruminant diets improves feed efficiency and reduces environmental impacts. This systematic review and meta-analysis, conducted in line with PRISMA guidelines, identified 79 studies, of which 8 met strict inclusion [...] Read more.

The incorporation of Camelina sativa and its by-products (oil, meal, seeds, and expellers) into ruminant diets improves feed efficiency and reduces environmental impacts. This systematic review and meta-analysis, conducted in line with PRISMA guidelines, identified 79 studies, of which 8 met strict inclusion criteria, yielding 23 comparisons. Data were analyzed using random-effects models in R with additional meta-regression and sensitivity analyses. Camelina supplementation significantly reduced dry matter intake (DMI; MD = −0.63 kg/day, p = 0.0188) with high heterogeneity (I² = 98.6%), largely attributable to product type and dosage. Although the pooled effect on daily milk yield was non-significant (MD = −1.11 kg/day, p = 0.1922), meta-regression revealed a significant positive dose–response relationship (β = 0.3981, p < 0.0001), indicating higher milk yield at greater Camelina inclusion levels. Camelina oil and its mixtures reduced rumen pH and methane emissions, consistent with polyunsaturated fatty acid (PUFA)-mediated suppression of methanogenesis. Impacts on milk fat and protein are inconsistent, but improvements in unsaturated fatty acid profiles, including omega-3 and conjugated linoleic acid (CLA), have been reported. Camelina also lowered milk urea (MD = −1.71 mmol/L), suggesting improved nitrogen utilization. Despite promising outcomes, substantial variability and limited sample sizes restrict generalizability, underscoring the need for standardized, long-term trials. Full article

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

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17 pages, 590 KB

Open AccessReview

Recent Advances in Biosurfactant Production in Solid-State Fermentation

by Ma. Guadalupe Bustos-Vázquez, Luis V. Rodríguez-Durán, María Alejandra Pichardo-Sánchez, Nubia R. Rodríguez-Durán, Nadia A. Rodríguez-Durán, Daniel Trujillo-Ramírez and Rodolfo Torres-de los Santos

Fermentation 2025, 11(10), 592; https://doi.org/10.3390/fermentation11100592 - 16 Oct 2025

Abstract

Biosurfactants are amphiphilic molecules synthesized by some microorganisms. Biosurfactants have a wide range of applications in fields such as the bioremediation, petroleum, and pharmaceutical industries. Currently, biosurfactant production is carried out mainly by submerged fermentation (SmF). Biosurfactant production by SmF requires the use [...] Read more.

Biosurfactants are amphiphilic molecules synthesized by some microorganisms. Biosurfactants have a wide range of applications in fields such as the bioremediation, petroleum, and pharmaceutical industries. Currently, biosurfactant production is carried out mainly by submerged fermentation (SmF). Biosurfactant production by SmF requires the use of antifoams, which hinder biosurfactant recovery and have a high energy requirement. Biosurfactant production by solid-state fermentation (SSF) has been little explored, but it has some advantages over SmF: it allows the utilization of cheap agro-industrial by-products that function as a support-substrate, does not present foam formation, and allows for improved oxygen and mass exchange. Several research groups have explored different strategies to improve the yields in biosurfactant production by SSF and have demonstrated that it is a viable technology for obtaining these products. Some of the parameters studied are temperature, moisture, substrates, supports, aeration, and, in some cases, agitation. These studies have shown advantages of SSF over SmF for biosurfactant production, such as higher product-substrate yields and higher product concentrations. However, further study of the causes of these results is necessary to implement SSF technology for commercial biosurfactant production. Full article

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

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15 pages, 5941 KB

Open AccessArticle

Effect of Lignite Addition on Maturity and Bacterial Community Assembly in Co-Composting of Goat Manure and Corn Straw

by Lalete Yi, Bo Wang, Chula Sa, Chunhua Zhang, Wenting Li, Yuquan Wei and Haizhou Sun

Fermentation 2025, 11(10), 591; https://doi.org/10.3390/fermentation11100591 - 15 Oct 2025

Abstract

This study investigated the effect of lignite addition on maturity acceleration and bacterial community assembly mechanisms through high-throughput sequencing and iCAMP null model analysis in Co-composting of goat manure and corn straw. Three treatments were compared: 0% (CK), 5% (T1), and 10% (T2) [...] Read more.

This study investigated the effect of lignite addition on maturity acceleration and bacterial community assembly mechanisms through high-throughput sequencing and iCAMP null model analysis in Co-composting of goat manure and corn straw. Three treatments were compared: 0% (CK), 5% (T1), and 10% (T2) lignite amendments (based on total solids). Results demonstrated that the 10% lignite addition significantly enhanced composting efficiency: the peak temperature increased by 0.83 °C, nitrogen loss and biotoxicity were reduced, the bacterial community structure was improved with elevated diversity and enriched keystone taxa, and the GI value was enhanced by 68.48 ± 2.99%. Notably, the relative abundances of key species, including Acinetobacter_indicus, Thermobacillus_composti, Pseudomonas_flexibilis, and Chelatococcus_thermostellatus, showed a significant positive correlation with the lignite addition gradient. The analysis of the symbiotic network centered on core microorganisms revealed that T2 showed the highest network complexity (254 links and 175 nodes), which was 46.8% and 48.3% higher than CK, respectively. Cooperative interactions dominated T2 networks, evidenced by a 13% increase in positive links for Acinetobacter (reaching 51.16%) and strengthened associations between humification-related genera (Chelatococcus and Thermobacillus links increased 1.4- and 3.2-fold, respectively). Using iCAMP null modeling, we further quantified assembly mechanisms: lignite addition increased stochastic processes (dispersal limitation increased from 47.57% in CK to 56.52% in T2) while reducing deterministic selection (homogeneous selection decreased from 25.57% to 18.47%). Acinetobacter, Chelatococcus, Ureibacillus, and Thermobacillus exhibited significant responsiveness to these ecological shifts. Collectively, 10% lignite amendment improved co-composting of goat manure and corn straw by synchronously accelerating maturity and restructuring bacterial assembly, providing a practical strategy for manure management via microbial regulation. Full article

(This article belongs to the Section Industrial Fermentation)

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15 pages, 660 KB

Open AccessArticle

A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties

by Maurizio Piergiovanni, Martina Moretton, Domenico Masuero and Silvia Carlin

Fermentation 2025, 11(10), 590; https://doi.org/10.3390/fermentation11100590 - 14 Oct 2025

Abstract

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides [...] Read more.

Incrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)

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29 pages, 3284 KB

Open AccessSystematic Review

From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio

by Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira and Priscilla F. F. Amaral

Fermentation 2025, 11(10), 589; https://doi.org/10.3390/fermentation11100589 - 14 Oct 2025

Abstract

The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts. This study applies the Methodi Ordinatio technique to systematically identify, rank, and analyze the [...] Read more.

The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts. This study applies the Methodi Ordinatio technique to systematically identify, rank, and analyze the most relevant scientific publications on the applications of SCOBY. A comprehensive search in SCOPUS and Web of Science yielded 179 articles, after manual filtration. The InOrdinatio index, which combines citation count, publication year, and journal impact factor, was used for ranking to select a representative sample of the most important contributions (117 articles). The highest-ranked article scored 128.9, and the lowest 42.6. China led in scientific output (14.01%), followed by India (11.46%), the UK and USA (5.10% each), and Brazil (4.46%). The International Journal of Biological Macromolecules was the most frequently used journal for publications in this field. “Bacterial cellulose” was the most cited keyword (61 times), followed by “kombucha” (41) and “fermentation” (29). A consistent rise in publications has been observed over the past five years. Four main application areas were identified: bacterial cellulose (BC) (38%), biosustainable materials (28%), biomedical (17%), and food-related uses (17%). Most of the studies related to BC production (52%) searched for alternative substrates, and 18% focused on the isolation and identification of the most productive microorganisms within SCOBY. For biomedical applications, a unifying theme is the development of SCOBY-based materials with intrinsic antibacterial properties. These findings emphasize SCOBY’s emerging role in sustainable innovation and circular economic frameworks. Full article

(This article belongs to the Special Issue Fermentation and Circular Economy in Food Sustainability)

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23 pages, 717 KB

Open AccessReview

β-Glucosidase: Progress from Basic Mechanism to Frontier Application

by Linqing Li, Hanyu Liu, Tianyi Liu, Jingyi Mi, Ruitao Cai and Huilian Xu

Fermentation 2025, 11(10), 588; https://doi.org/10.3390/fermentation11100588 - 13 Oct 2025

Abstract

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected [...] Read more.

β-glucosidase is a kind of enzyme that can hydrolyze β-glucosidase bonds, and it plays a key role in many fields, such as lignocellulose degradation and wine brewing. The global β-glucosidase market is currently estimated to be USD 40 billion, and more is expected in the future. This trend is mainly due to the demand for enzymes in biofuel processing. At present, β-glucosidase is mainly derived from microorganisms, animals, plants and so on. It has received great attention due to its ease of production, catalytic efficiency and versatility, which have promoted its biotechnology potential in different industries. With the increasing demand for β-glucosidases, various cost-effective methods are being explored to discover, redesign and enhance their production and functional properties. Therefore, this paper reviews the latest progress in the application of β-glucosidase in industry. In this regard, the focus is on the use of recombinant technology, protein engineering and immobilization technology to improve the industrial applicability of the enzyme. In addition, the application status of β-glucosidase in production and life was analyzed. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

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