Announcements

1. “Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages”
by Daniel Moreno, Patricia Redondo, Eduardo Lozano, M. Esperanza Valdés and Francisco Pérez-Nevado
Fermentation 2023, 9(1), 29; https://doi.org/10.3390/fermentation9010029
Available online: https://www.mdpi.com/2311-5637/9/1/29

2. “Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study”
by Daniel Schorn-García, Jokin Ezenarro, Laura Aceña, Olga Busto, Ricard Boqué, Barbara Giussani and Montserrat Mestres
Fermentation 2023, 9(2), 115; https://doi.org/10.3390/fermentation9020115
Available online: https://www.mdpi.com/2311-5637/9/2/115

3. “Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico”
by Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece and Patrizia Romano
Fermentation 2023, 9(3), 245; https://doi.org/10.3390/fermentation9030245
Available online: https://www.mdpi.com/2311-5637/9/3/245

4. “Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale”
by Amanda Vaccalluzzo, Alessandra Pino, Georgiana Bosco, Cinzia Caggia and Cinzia Lucia Randazzo
Fermentation 2023, 9(4), 355; https://doi.org/10.3390/fermentation9040355
Available online: https://www.mdpi.com/2311-5637/9/4/355

5. “The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens”
by Anita Zaworska-Zakrzewska, Małgorzata Kasprowicz-Potocka, Bartosz Kierończyk and Damian Józefiak
Fermentation 2023, 9(5), 435; https://doi.org/10.3390/fermentation9050435
Available online: https://www.mdpi.com/2311-5637/9/5/435

6. “Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma”
by Victoria Klis, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz and Holger Zorn
Fermentation 2023, 9(6), 533; https://doi.org/10.3390/fermentation9060533
Available online: https://www.mdpi.com/2311-5637/9/6/533

7. “Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems”
by Silvia Ruta, Matthew Murray, Zoe Kampff, Brian McDonnell, Gabriele Andrea Lugli, Marco Ventura, Massimo Todaro, Luca Settanni, Douwe van Sinderen and Jennifer Mahony
Fermentation 2023, 9(7), 620; https://doi.org/10.3390/fermentation9070620
Available online: https://www.mdpi.com/2311-5637/9/7/620

8. “Evaluation of Long-Term Fermentation Performance with Engineered Saccharomyces cerevisiae Strains”
by Maarten L. De Mol, Victoria Marcoen, Isabelle Maryns, Nico Snoeck, Joeri J. Beauprez, Sofie L. De Maeseneire and Wim K. Soetaert
Fermentation 2023, 9(8), 721; https://doi.org/10.3390/fermentation9080721
Available online: https://www.mdpi.com/2311-5637/9/8/721

9. “Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines”
by Giorgia Perpetuini, Alessio Pio Rossetti, Luca Quadrani, Giuseppe Arfelli, Andrea Piva, Giovanna Suzzi and Rosanna Tofalo
Fermentation 2023, 9(9), 785; https://doi.org/10.3390/fermentation9090785
Available online: https://www.mdpi.com/2311-5637/9/9/785

10. “Cloning and Characterization of Cellulase from Paenibacillus peoriae MK1 Isolated from Soil”
by Sang Jin Kim, Kyung-Chul Shin, Dae Wook Kim, Yeong-Su Kim and Chang-Su Park
Fermentation 2023, 9(10), 873; https://doi.org/10.3390/fermentation9100873
Available online: https://www.mdpi.com/2311-5637/9/10/873

11. “Design-of-Experiment-Guided Establishment of a Fermentative Bioprocess for Biomass-Bound Astaxanthin with Corynebacterium glutamicum”
by Florian Meyer, Ina Schmitt, Thomas Schäffer, Volker F. Wendisch and Nadja A. Henke
Fermentation 2023, 9(11), 969; https://doi.org/10.3390/fermentation9110969
Available online: https://www.mdpi.com/2311-5637/9/11/969

12. “Generation of a Culex Male Mosquito Sex-Separation RNAi Yeast Strain Using Cas-CLOVER and Super PiggyBac Engineering in Saccharomyces cerevisiae”
by Corey Brizzee, Keshava Mysore, Teresia M. Njoroge, Seth McConnell, Jack Crawford and Molly Duman-Scheel
Fermentation 2023, 9(12), 999; https://doi.org/10.3390/fermentation9120999
Available online: https://www.mdpi.com/2311-5637/9/12/999