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Editor’s Choice Articles

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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34 pages, 2784 KB  
Article
Alternative Proteins from Filamentous Fungi: Drivers of Transformative Change in Future Food Systems
by Luziana Hoxha and Mohammad J. Taherzadeh
Fermentation 2026, 12(1), 7; https://doi.org/10.3390/fermentation12010007 - 21 Dec 2025
Cited by 2 | Viewed by 2281
Abstract
Current food systems are highly complex, with interdependencies across regions, resources, and actors, and conventional food production is a major contributor to climate change. Transitioning to sustainable protein sources is therefore critical to meet the nutritional needs of a growing global population while [...] Read more.
Current food systems are highly complex, with interdependencies across regions, resources, and actors, and conventional food production is a major contributor to climate change. Transitioning to sustainable protein sources is therefore critical to meet the nutritional needs of a growing global population while reducing environmental pressures. Filamentous fungi present a promising solution by converting agro-industrial side streams into mycoproteins—nutrient-dense, sustainable proteins with a carbon footprint more than ten times lower than beef. This review evaluates the potential of mycoproteins derived from fungi cultivated on low-cost substrates, focusing on their role in advancing sustainable food systems. Evidence indicates that mycoproteins are rich in protein (13.6–71% dw), complete amino acids, fiber (4.8–25% dw), essential minerals, polyphenols, and vitamins while maintaining low fat and moderate carbohydrate content. Fermentation efficiency and product quality depend on substrate type, nutrient availability, and fungal strain, with advances in bioreactor design and AI-driven optimization enhancing scalability and traceability. Supported by emerging regulatory frameworks, mycoproteins can reduce reliance on animal-derived proteins, valorize agricultural by-products, and contribute to climate-resilient, nutritionally rich diets. Integration into innovative food products offers opportunities to meet consumer preferences while promoting environmentally sustainable, socially equitable, and economically viable food systems within planetary boundaries. Full article
(This article belongs to the Special Issue Fungal Secondary Metabolism: Discovery and Characterization of Biologically Active Compounds)
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18 pages, 2462 KB  
Article
Fe/Mn-Modified Biochar Facilitates Functional Microbial Enrichment for Efficient Glucose–Xylose Co-Fermentation and Biohydrogen Production
by Jianing Fan, Jiwen Wu, Ji Zhao, Hongsheng Hao, Yange Yu, Guangli Cao and Nanqi Ren
Fermentation 2025, 11(12), 703; https://doi.org/10.3390/fermentation11120703 - 18 Dec 2025
Cited by 1 | Viewed by 803
Abstract
Biohydrogen production can be derived from low-value lignocellulosic biomass; however, in many biohydrogen producing systems, xylose is utilized less efficiently than glucose, which limits overall substrate conversion. To address this issue, Fe/Mn-modified biochar was employed to enhance dark fermentation of glucose–xylose mixed sugars, [...] Read more.
Biohydrogen production can be derived from low-value lignocellulosic biomass; however, in many biohydrogen producing systems, xylose is utilized less efficiently than glucose, which limits overall substrate conversion. To address this issue, Fe/Mn-modified biochar was employed to enhance dark fermentation of glucose–xylose mixed sugars, and its performance was compared with other inoculum treatments. The biochar addition achieved a hydrogen yield of 2.57 ± 0.10 mol-H2/mol-sugar, representing 14.6% enhancement over untreated controls, while enabling complete substrate utilization across varying xylose proportions. Biochar supplementation also reduced the lag phase by 24.4% and increased hydrogen productivity by 47.3% in mixed-sugar cultivation. Integrated analyses of the experimental data revealed the dual role of Fe/Mn-modified biochar in constructing conductive extracellular polymeric substance networks and directing metabolic flux toward high-yield butyrate pathways. This work establishes Fe/Mn-biochar as a multifunctional microbial engineering tool that alleviates carbon catabolite repression and promotes the enrichment of hydrogen-producing bacteria (HPB), thereby providing a practical and effective strategy for enhanced biohydrogen production from lignocellulosic biomass. Full article
(This article belongs to the Section Industrial Fermentation)
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17 pages, 456 KB  
Article
Enhanced In Vitro System for Predicting Methane Emissions from Ruminant Feed
by Seongwon Seo and Mingyung Lee
Fermentation 2025, 11(12), 681; https://doi.org/10.3390/fermentation11120681 - 7 Dec 2025
Cited by 1 | Viewed by 1027
Abstract
Mitigating enteric methane emissions through diet formulation remains a significant challenge in cattle nutrition. This study developed a system to evaluate the methane production potential of feeds, expressed as the effective ruminal methane production rate (eRMR, mL/g dry matter [DM]), using a discontinuous [...] Read more.
Mitigating enteric methane emissions through diet formulation remains a significant challenge in cattle nutrition. This study developed a system to evaluate the methane production potential of feeds, expressed as the effective ruminal methane production rate (eRMR, mL/g dry matter [DM]), using a discontinuous in vitro ruminal fermentation system using rumen fluid. Sixteen concentrate feeds and two forages were tested, with a reference diet (ryegrass straw:corn:corn gluten feed = 1:1:1) included in each batch to standardize conditions and account for associative effects among feeds. Test feeds were incubated with the reference diet in closed bottles under strictly anaerobic conditions. Methane and total gas production were measured at 2, 4, 6, and 24 h, and true dry matter digestibility was calculated after 6 and 24 h. For each batch, sample feed values were corrected and standardized using those of the reference diet. The eRMR value was calculated by integrating a differential equation with parameters incorporating ruminal digestion and passage dynamics. The test feed eRMR values ranged from 1.2 mL/g DM (soybean meal) to 56.7 mL/g DM (soybean hull), with the reference diet at 14.8 mL/g DM. Evaluation of feed eRMR using data from two in vivo studies demonstrated strong correlations between predicted diet-specific eRMR values and measured methane emissions from Hanwoo steers (r = 0.93 and 0.85). This system, incorporating rumen dynamics with a reduced sampling schedule, provides a precise and practical tool for predicting in vivo enteric methane production and optimizing diet formulations to mitigate methane emissions from cattle. Full article
(This article belongs to the Special Issue Ruminal Fermentation: 2nd Edition)
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13 pages, 1033 KB  
Article
Nutritional and Physicochemical Attributes of Sourdough Breads Fermented with a Novel Pediococcus acidilactici ORE 5 Strain
by Ioanna Mantzourani, Athanasios Alexopoulos, Gregoria Mitropoulou, Yiannis Kourkoutas and Stavros Plessas
Fermentation 2025, 11(12), 666; https://doi.org/10.3390/fermentation11120666 - 28 Nov 2025
Cited by 2 | Viewed by 1591
Abstract
This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 [...] Read more.
This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 mL/g), indicating a satisfactory dough expansion. In contrast, acidity differed significantly (p < 0.05). Sourdough bread produced with immobilized cells (IB) exhibited the lowest pH (4.30) and the highest titratable acidity (9.13 mL NaOH N/10), followed by the sourdough bread produced with free cells (FB) and the control bread (CB), reflecting the enhanced metabolic activity of immobilized cells supported by the prebiotic matrix. The organic acid analysis revealed higher levels of lactic (2.96 g/kg) and acetic acid (0.99 g/kg) in the IB sample, along with increased minor acids. The high organic acid content contributed to a delayed rope (14.7 days) and mold spoilage (7.3 days) compared to the CB sample, enhancing microbial stability. In addition, the nutritional properties of the produced sourdough breads containing P. acidilactici ORE 5 were improved significantly. The IB sample demonstrated the highest total phenolic content (85 mg GAE/100 g), followed by the FB sample (61 mg/100 g) and the CB sample (48 mg/100 g), while phytic acid levels were markedly reduced (93% in IB and 80% in FB). A sensory evaluation confirmed the maintained overall acceptability, with enhanced flavor scores for sourdough breads containing P. acidilactici ORE 5. These findings indicate that P. acidilactici ORE 5, particularly in immobilized form, could be an effective functional starter culture for sourdough bread, highlighting its potential for applications in functional bakery products. Full article
(This article belongs to the Special Issue Emerging Microbial Technologies in Fermentation: Innovations in Food, Environmental, and Health Bioprocesses)
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25 pages, 1971 KB  
Article
From Raw Milk Microbiome to Cheese: The Challenge of Indigenous Natural Starter Culture Exploitation
by Luigi Chessa, Antonio Paba, Ilaria Dupré, Margherita Addis, Carlo Piga, Massimo Pes and Roberta Comunian
Fermentation 2025, 11(12), 660; https://doi.org/10.3390/fermentation11120660 - 25 Nov 2025
Cited by 2 | Viewed by 1255
Abstract
A freeze-dried natural starter culture (NSC) was developed and assessed for its suitability in producing a semi-cooked, 60-day-ripened cheese resembling the protected designation of origin (PDO) Pecorino Sardo. The culture, derived from raw ewe’s milk from a dairy farm involved in the study, [...] Read more.
A freeze-dried natural starter culture (NSC) was developed and assessed for its suitability in producing a semi-cooked, 60-day-ripened cheese resembling the protected designation of origin (PDO) Pecorino Sardo. The culture, derived from raw ewe’s milk from a dairy farm involved in the study, without thermal decontamination to preserve indigenous microbiota, was enriched with two strain-level-characterised, biodiverse mixtures of Streptococcus thermophilus (Str-mix) and Lactobacillus delbrueckii (Lb-mix). This study evaluated the technological robustness and adaptability of NSC enriched with biodiverse Str-mix and Lb-mix across three different artisanal dairy-processing environments with varying milk compositions and equipment levels at plants located in different geographic areas. During cheesemaking, technological, physico-chemical, and compositional parameters were monitored, along with microbial characterisation of milks and 1-day cheeses. After 60 days of ripening, cheeses were characterised from the microbiological, physico-chemical, and compositional perspectives. Furthermore, nutritional labelling was established, and consumer acceptance was determined. Results showed that the starter (NSC + Str-mix + Lb-mix) demonstrated strong and reproducible technological performance in all dairies, regardless of the milk’s chemical and microbial composition variability. Sensory quality was preserved in cheeses ripened for up to 180 days. These preliminary findings seem to support the use of freeze-dried, raw-milk-derived natural cultures in artisanal cheesemaking as a way to preserve microbial diversity and to reconnect with traditional practices that enhance both the tangible and intangible assets of modern society. Full article
(This article belongs to the Special Issue Development and Application of Starter Cultures, 2nd Edition)
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29 pages, 15539 KB  
Article
Multifunctional Performance of Bacterial Cellulose Membranes in Saline and Oily Emulsion Filtration
by Alexandre D’Lamare Maia de Medeiros, Cláudio José Galdino da Silva Junior, Yasmim de Farias Cavalcanti, Matheus Henrique Castanha Cavalcanti, Maryana Rogéria dos Santos, Ana Helena Mendonça Resende, Ivison Amaro da Silva, Julia Didier Pedrosa de Amorim, Andréa Fernanda de Santana Costa and Leonie Asfora Sarubbo
Fermentation 2025, 11(11), 635; https://doi.org/10.3390/fermentation11110635 - 7 Nov 2025
Cited by 2 | Viewed by 1549
Abstract
The separation of oil-in-water emulsions from industrial wastewater remains a significant challenge, particularly under saline conditions. This study evaluated bacterial cellulose (BC) membranes from Komagataeibacter hansenii for filtering synthetic effluents with high oil content (ES1) and saline oil-in-water emulsions (ES2). FTIR confirmed the [...] Read more.
The separation of oil-in-water emulsions from industrial wastewater remains a significant challenge, particularly under saline conditions. This study evaluated bacterial cellulose (BC) membranes from Komagataeibacter hansenii for filtering synthetic effluents with high oil content (ES1) and saline oil-in-water emulsions (ES2). FTIR confirmed the incorporation of lipophilic compounds into the BC matrix. Crystallinity decreased from 78.8% to 40% following ES1 filtration, while a new peak at 2θ ≈ 31.8° appeared in ES2, indicating salt deposition. TGA revealed increased mass loss in the oil-saturated membrane (BCO), whereas the saline-exposed membrane (BCOS) exhibited higher thermal stability. SEM showed fiber compaction and localized deposition of oil and salt, corroborated by EDS, which identified Na, Cl, Ca, and elevated oxygen levels. Mechanical testing indicated that oil acted as a plasticizer, increasing the elongation at break of BCO, while salt crystallization enhanced BCOS stiffness. The membranes removed up to 98% of organic load (BOD and COD), 69% of oils and greases, and reduced turbidity and apparent color by 92%. Partial salt retention (~23%) and a significant decrease in dissolved oxygen were also observed. These results demonstrate the potential of BC membranes as an effective and sustainable solution for the treatment of complex oily and saline wastewater. Full article
(This article belongs to the Section Industrial Fermentation)
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14 pages, 2597 KB  
Article
Lactobacillus gasseri Decreases p-Cresol Levels in Serum and Cecum and Improves Skin Characteristics in Mice Fed with Tyrosine-Rich Diets
by Johan Hariwitonang, Yutaka Makizaki, Nao Fujiyama, Yuto Hirano, Seigo Iwama, Hitomi Iikawa, Yoshiki Tanaka, Hiroshi Ohno, Yoshihiro Tokudome, Munehiro Tanaka and Hiroshi Kitagaki
Fermentation 2025, 11(11), 633; https://doi.org/10.3390/fermentation11110633 - 6 Nov 2025
Viewed by 1497
Abstract
Investigation of the influence of alive or dead dietary lactic acid bacteria, specifically Lactobacillus gasseri, on mice fed a tyrosine-rich diet was conducted in this study. Mice fed a tyrosine-rich diet exhibited increased p-cresol levels in the serum and cecum and [...] Read more.
Investigation of the influence of alive or dead dietary lactic acid bacteria, specifically Lactobacillus gasseri, on mice fed a tyrosine-rich diet was conducted in this study. Mice fed a tyrosine-rich diet exhibited increased p-cresol levels in the serum and cecum and deteriorated skin characteristics in terms of skin moisture and transepidermal water loss. These conditions were partially ameliorated by the intake of lactic acid bacteria. To gain insight into the mechanism, the intestinal microbiota of mice fed lactic acid bacteria was examined. The results revealed an increase in bacteria including genus Faecalibacterium and Lactobacillus in fecal samples from mice fed lactic acid bacteria. Muribaculaceae was most associated with the added group of alive or dead L. gasseri. These findings indicate that lactic acid bacteria inhibit the conversion of tyrosine to p-cresol in the colon, thereby ameliorating skin disorders. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")
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24 pages, 1679 KB  
Article
Integrated Biorefinery of Brewer’s Spent Grain for Second-Generation Ethanol, Mycoprotein, and Bioactive Vinasse Production
by Sara Saldarriaga-Hernandez, José García-Béjar, Anahid Esparza-Vasquez, Rosa Leonor González-Díaz, Eduardo Joel López-Torres, Julio César López-Velázquez, Lorena Amaya-Delgado, Tomás García-Cayuela, Hemant Choudhary, Blake A. Simmons and Danay Carrillo-Nieves
Fermentation 2025, 11(11), 627; https://doi.org/10.3390/fermentation11110627 - 3 Nov 2025
Cited by 1 | Viewed by 2558
Abstract
Brewer’s spent grain (BSG), the main lignocellulosic by-product of the beer industry, represents an abundant yet underutilized resource with high potential for valorization. This study presents an integrated biorefinery approach to convert BSG into second-generation (2G) ethanol, bioactive vinasse for plant growth promotion, [...] Read more.
Brewer’s spent grain (BSG), the main lignocellulosic by-product of the beer industry, represents an abundant yet underutilized resource with high potential for valorization. This study presents an integrated biorefinery approach to convert BSG into second-generation (2G) ethanol, bioactive vinasse for plant growth promotion, and fungal biomass as a potential mycoprotein source. The biomass was first subjected to biological delignification using the white-rot fungus Ganoderma lucidum, after which two valorization routes were explored: (i) evaluation of the fungal biomass as a mycoprotein candidate and (ii) alcoholic fermentation for ethanol production. For the latter, three pretreatment strategies were assessed (diluted sulfuric acid and two deep eutectic solvents (DESs) based on choline chloride combined with either glycerol or lactic acid) followed by a one-pot enzymatic saccharification and fermentation using Kluyveromyces marxianus SLP1. The highest ethanol yield on substrate (YP/S) was achieved with [Ch]Cl:lactic acid pretreatment (0.46 g/g, 89.32% of theoretical). Vinasse, recovered after distillation, was characterized for organic acid content and tested on Solanum lycopersicum seed germination, showing promising biostimulant activity. Overall, this work highlights the potential of BSG as a sustainable feedstock within circular economy models, enabling the production of multiple bio-based products from a single residue. Full article
(This article belongs to the Special Issue Biotechnological Strategies for Agro-Industrial Food Waste Management)
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16 pages, 641 KB  
Article
A Strategy for Sustainable Production of Isoflavones from Black Soybean Okara via Solid-State Co-Fermentation
by Yi-Chung Lai, Bang-Yuan Chen, Jung-Feng Hsieh, Chien-Cheng Yeh, Cheng Huang, Meng-I Kuo and Chun-Ping Lu
Fermentation 2025, 11(11), 619; https://doi.org/10.3390/fermentation11110619 - 29 Oct 2025
Cited by 1 | Viewed by 2128
Abstract
Okara, the soybean residue generated during soymilk and tofu production, is nutrient-rich but underutilized due to its high moisture content and perishability. This study established a sustainable solid-state co-fermentation strategy using Rhizopus oligosporus (BCRC 31631) and Yarrowia lipolytica (BCRC 21252) to enhance the [...] Read more.
Okara, the soybean residue generated during soymilk and tofu production, is nutrient-rich but underutilized due to its high moisture content and perishability. This study established a sustainable solid-state co-fermentation strategy using Rhizopus oligosporus (BCRC 31631) and Yarrowia lipolytica (BCRC 21252) to enhance the bioactive value of black soybean okara from two Taiwanese cultivars—Tainan No. 3 (TN.3) and Tainan No. 5 (TN.5). Co-fermentation markedly enhanced β-glucosidase activity, reaching 0.75 U/g DW at 30 °C after 48 h in TN.3 and 0.68 U/g DW after 24 h in TN.5, approximately 3.5-fold higher than single-strain fermentation. Near-complete (97–100%) hydrolysis of daidzin, glycitin, and genistin occurred within 24–48 h, producing 672.9 µg/g DM of total aglycone-type isoflavones—an ~11-fold increase compared with unfermented okara (61.5 µg/g DM), where most isoflavones (~740 µg/g DM) remained glycosylated. Varietal structure affected conversion efficiency: TN.3 exhibited stronger enzymatic responsiveness and higher aglycone yield, whereas TN.5 showed faster but less extensive transformation. The process also revealed a bioactive–pigment trade-off, as enhanced isoflavone activation coincided with anthocyanin degradation. These findings demonstrate that ambient-temperature solid-state co-fermentation effectively boosts β-glucosidase activity and isoflavone bioconversion, transforming low-value okara into a high-value functional ingredient consistent with circular bioeconomy and sustainable food system goals. 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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15 pages, 2564 KB  
Article
Optimizing Pleurotus ostreatus Mushroom Cultivation on Various Agro-Industrial By-Products—Development of a Process Analytical Technology Tool for Predicting Biological Efficiency
by Georgios Bekiaris, Christos S. Pappas, Athanasios Mastrogiannis, Lefteris Lachouvaris, Petros A. Tarantilis and Georgios I. Zervakis
Fermentation 2025, 11(10), 555; https://doi.org/10.3390/fermentation11100555 - 27 Sep 2025
Cited by 2 | Viewed by 2998
Abstract
Pleurotus ostreatus is among the most widely cultivated mushroom species on a global scale, valued for its relative ease of cultivation, excellent organoleptic qualities, and notable nutraceutical properties. P. ostreatus could use a wide range of by-products as growth substrates by excreting a [...] Read more.
Pleurotus ostreatus is among the most widely cultivated mushroom species on a global scale, valued for its relative ease of cultivation, excellent organoleptic qualities, and notable nutraceutical properties. P. ostreatus could use a wide range of by-products as growth substrates by excreting a potent array of hydrolytic and oxidative enzymes. In this study, a diverse range of agricultural residues and agro-industrial by-products, enriched (or not) with various supplements, was evaluated for the cultivation of five commercial P. ostreatus strains. Key cultivation parameters were assessed, including biological efficiency and productivity. A process analytical technology (PAT) approach, utilizing FTIR spectroscopy in combination with multivariate analysis, was employed to develop a predictive model for biological efficiency based solely on substrate’s spectral profile. Substrates based on wheat and barley straw supplemented with soybean demonstrated superior performance across most strains. The biological efficiency value reached 185% in some cases for a total cultivation period of only 35 days. The resulting model exhibited excellent predictive capability, with a coefficient of determination (R2) of 0.90 and low relative prediction error of just 6%. The developed innovative PAT tool will be beneficial for mushroom growers since it allows the fast and costless evaluation of agro-industrial by-products in respect to their potential exploitation as mushroom substrates. Full article
(This article belongs to the Special Issue Application of Fungi in Bioconversions and Mycoremediation)
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16 pages, 12297 KB  
Article
Monensin Degradation and Methane Production from Sugarcane Vinasse in Two-Phase Thermophilic Anaerobic Fixed-Bed and Sludge Blanket Bioreactors
by Sami Chatila and Marcelo Zaiat
Fermentation 2025, 11(9), 518; https://doi.org/10.3390/fermentation11090518 - 3 Sep 2025
Viewed by 2093
Abstract
Sugarcane vinasse, a byproduct of ethanol production, presents environmental challenges due to its high organic content and occasional contamination with antibiotics, such as monensin. This study successfully evaluated thermophilic two-phase anaerobic digestion for simultaneous monensin degradation and biogas production. The system, consisting of [...] Read more.
Sugarcane vinasse, a byproduct of ethanol production, presents environmental challenges due to its high organic content and occasional contamination with antibiotics, such as monensin. This study successfully evaluated thermophilic two-phase anaerobic digestion for simultaneous monensin degradation and biogas production. The system, consisting of an acidogenic anaerobic structured-bed bioreactor (ASTBR) operating at with a hydraulic retention time (HRT) of 7.5 h followed by a methanogenic reactor at HRT = 24 h, with two options of the methanogenic phase, an upflow anaerobic sludge blanket (UASB), and an ASTBR, operated continuously for 254 days with incremental monensin concentrations (0–2000 ng·mL−1). The acidogenic reactor consistently removed over 70% of monensin across all phases, demonstrating its effectiveness as a pretreatment step. At realistic residual concentrations (20–100 ng·mL−1), monensin not only failed to inhibit biogas production but enhanced methane yield by up to 100% through selective pressure on the microbial community. This study demonstrated that anaerobic digestion can effectively degrade monensin while increasing the value of vinasse, providing a scalable solution for mitigating antibiotic contamination and enhancing bioenergy recovery in the sugarcane–ethanol industry. Full article
(This article belongs to the Section Industrial Fermentation)
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25 pages, 2237 KB  
Article
How Does Methanogenic Inhibition Affect Large-Scale Waste-to-Energy Anaerobic Digestion Processes? Part 1—Techno-Economic Analysis
by Denisse Estefanía Díaz-Castro, Ever Efraín García-Balandrán, Alonso Albalate-Ramírez, Carlos Escamilla-Alvarado, Sugey Ramona Sinagawa-García, Pasiano Rivas-García and Luis Ramiro Miramontes-Martínez
Fermentation 2025, 11(9), 510; https://doi.org/10.3390/fermentation11090510 - 31 Aug 2025
Cited by 3 | Viewed by 1993
Abstract
This two-part study assesses the impact of biogas inhibition on large-scale waste-to-energy anaerobic digestion (WtE-AD) plants through techno-economic and life cycle assessment approaches. The first part addresses technical and economic aspects. An anaerobic co-digestion system using vegetable waste (FVW) and meat waste (MW) [...] Read more.
This two-part study assesses the impact of biogas inhibition on large-scale waste-to-energy anaerobic digestion (WtE-AD) plants through techno-economic and life cycle assessment approaches. The first part addresses technical and economic aspects. An anaerobic co-digestion system using vegetable waste (FVW) and meat waste (MW) was operated at laboratory scale in a semi-continuous regime with daily feeding to establish a stable process and induce programmed failures causing methanogenic inhibition, achieved by removing MW from the reactor feed and drastically reducing the protein content. Experimental data, combined with bioprocess scale-up models and cost engineering methods, were then used to evaluate the effect of inhibition periods on the profitability of large-scale WtE-AD processes. In the experimental stage, the stable process achieved a yield of 521.5 ± 21 mL CH4 g−1 volatile solids (VS) and a biogas productivity of 0.965 ± 0.04 L L−1 d−1 (volume of biogas generated per reactor volume per day), with no failure risk detected, as indicated by the volatile fatty acids/total alkalinity ratio (VFA/TA, mg VFA L−1/mg L−1) and the VFA/productivity ratio (mg VFA L−1/L L−1 d−1), both recognized as effective early warning indicators. However, during the inhibition period, productivity decreased by 64.26 ± 11.81% due to VFA accumulation and gradual TA loss. With the progressive reintroduction of the FVW:MW management and the addition of fresh inoculum to the reaction medium, productivity recovered to 96.7 ± 1.70% of its pre-inhibition level. In WtE-AD plants processing 60 t d−1 of waste, inhibition events can reduce net present value (NPV) by up to 40.2% (from 0.98 M USD to 0.55 M USD) if occurring once per year. Increasing plant capacity (200 t d−1), combined with higher revenues from waste management fees (99.5 USD t−1) and favorable electricity markets allowing higher selling prices (up to 0.23 USD kWh−1), can enhance resilience and offset inhibition impacts without significantly compromising profitability. These findings provide policymakers and industry stakeholders with key insights into the economic drivers influencing the competitiveness and sustainability of WtE-AD systems. Full article
(This article belongs to the Special Issue Technological Advances in Lignocellulosic Biomass Conversion to Bioenergy)
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25 pages, 3972 KB  
Article
Development, Characterization, and Stability of Flavored Water Kefir: Impact of Fermentation and Storage
by Samarha Pacheco Wichello, Kamila Ferreira Chaves, Wallaf Costa Vimercati, Sérgio Henriques Saraiva and Luciano Jose Quintão Teixeira
Fermentation 2025, 11(9), 513; https://doi.org/10.3390/fermentation11090513 - 31 Aug 2025
Cited by 2 | Viewed by 4476
Abstract
The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a grape juice-flavored naturally carbonated water kefir, evaluating its sensory qualities, [...] Read more.
The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a grape juice-flavored naturally carbonated water kefir, evaluating its sensory qualities, physicochemical and microbiological stability. Fermentation conditions (F1) were optimized using Central Composite Rotational Design, leading to the selection of 24 h at 30 °C with (6.5% w/v) brown sugar, ensuring efficient pH reduction to safe levels. Sensory analysis selected grape juice as the flavoring agent, and a mixture design coupled with the desirability function determined the optimal formulation as 50% kefired water, 46.4% grape juice, and 3.6% water, resulting in high overall sensory desirability. During 42 days of refrigerated storage (4 °C), the beverage exhibited progressive sugar consumption from residual metabolic activity, a dynamic antioxidant profile characterized by increases in total phenolic compounds and FRAP activity, stability in ABTS activity, and decline in DPPH activity. Lactic acid bacteria counts remained stable during storage, while acetic acid bacteria and yeast populations decreased. Furthermore, pH (~3.30) and alcohol content (~1.86 °GL) remained stable, although the latter requires clear labeling in compliance with regulations for similar fermented beverages. Full article
(This article belongs to the Section Fermentation for Food and Beverages)
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15 pages, 1407 KB  
Article
Chromium-Driven Changes in Heavy Metal Resistance Genes During Pig Manure Composting
by Guoqiang Zhao, Peng Li, Yao Feng and Yuanwang Liu
Fermentation 2025, 11(8), 472; https://doi.org/10.3390/fermentation11080472 - 18 Aug 2025
Cited by 2 | Viewed by 1331
Abstract
Composting is an effective method for stabilizing and valorizing pig manure, which is rich in nutrients but also contains heavy metals such as chromium (Cr). These heavy metals can promote the development of heavy metal resistance genes (MRGs) during composting, posing environmental and [...] Read more.
Composting is an effective method for stabilizing and valorizing pig manure, which is rich in nutrients but also contains heavy metals such as chromium (Cr). These heavy metals can promote the development of heavy metal resistance genes (MRGs) during composting, posing environmental and health risks. In this study, pig manure composting supplemented with pyridine carboxylate chromium was applied to investigate its effects on heavy metal speciation and MRG abundance and explore the influence factors of the dynamics of MRGs during composting. The results showed that the addition of Cr significantly influenced the composting process, including temperature fluctuations and nutrient dynamics. Specifically, the addition of Cr weakened the impact of water addition on temperature, as evidenced by the failure of the Cr-amended treatment to re-enter the thermophilic phase after water addition. The speciation of Cr changed during composting, with a significant reduction in high-bioavailable Cr forms (e.g., a 54.56% reduction in high-bioavailable Cr in the Cr-amended treatment) and an increase in low-bioavailable forms. The abundance of MRGs, particularly copper resistance genes, increased over time, with more pronounced fluctuations in the Cr-amended treatment. The primary factors influencing the dynamics of these MRGs during composting were identified as heavy metal speciation, microbial community structure, and specific physicochemical properties such as pH, electrical conductivity, and dissolved organic carbon. The present study offers valuable insights into the complex interactions between heavy metals and microbial communities during composting and provides inspiration for managing heavy metals to minimize the spread of MRGs. Full article
(This article belongs to the Special Issue Turning Organic Solid Waste into Soil Nutrients Using Biological Technology)
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21 pages, 1458 KB  
Article
Production of a Biosurfactant for Application in the Cosmetics Industry
by Ana Paula Barbosa Cavalcanti, Gleice Paula de Araújo, Káren Gercyane de Oliveira Bezerra, Fabíola Carolina Gomes de Almeida, Maria da Glória Conceição da Silva, Alessandra Sarubbo, Cláudio José Galdino da Silva Júnior, Rita de Cássia Freire Soares da Silva and Leonie Asfora Sarubbo
Fermentation 2025, 11(8), 451; https://doi.org/10.3390/fermentation11080451 - 2 Aug 2025
Cited by 5 | Viewed by 4021
Abstract
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal [...] Read more.
The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal risk to humans and the environment, which has attracted the interest of an emerging consumer market and, consequently, the cosmetics industry. The aim of the present study was to produce a biosurfactant from the yeast Starmerella bombicola ATCC 22214 cultivated in a mineral medium containing 10% soybean oil and 5% glucose. The biosurfactant reduced the surface tension of water from 72.0 ± 0.1 mN/m to 33.0 ± 0.3 mN/m after eight days of fermentation. The yield was 53.35 ± 0.39 g/L and the critical micelle concentration was 1000 mg/L. The biosurfactant proved to be a good emulsifier of oils used in cosmetic formulations, with emulsification indices ranging from 45.90 ± 1.69% to 68.50 ± 1.10%. The hydrophilic–lipophilic balance index demonstrated the wetting capacity of the biosurfactant and its tendency to form oil-in-water (O/W) emulsions, with 50.0 ± 0.20% foaming capacity. The biosurfactant did not exhibit cytotoxicity in the MTT assay or irritant potential. Additionally, an antioxidant activity of 58.25 ± 0.32% was observed at a concentration of 40 mg/mL. The compound also exhibited antimicrobial activity against various pathogenic microorganisms. The characterisation of the biosurfactant using magnetic nuclear resonance and Fourier transform infrared spectroscopy revealed that the biomolecule is a glycolipid with an anionic nature. The results demonstrate that biosurfactant produced in this work has potential as an active biotechnological ingredient for innovative, eco-friendly cosmetic formulations. Full article
(This article belongs to the Special Issue The Industrial Feasibility of Biosurfactants)
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15 pages, 1919 KB  
Article
Degradation of Microplastics in an In Vitro Ruminal Environment
by Sonia Tassone, Rabeb Issaoui, Valentina Balestra, Salvatore Barbera, Marta Fadda, Hatsumi Kaihara, Sara Glorio Patrucco, Stefania Pragliola, Vincenzo Venditto and Khalil Abid
Fermentation 2025, 11(8), 445; https://doi.org/10.3390/fermentation11080445 - 31 Jul 2025
Cited by 3 | Viewed by 1647
Abstract
Microplastic (MP) pollution is an emerging concern in ruminant production, as animals are exposed to MPs through air, water, and feeds. Ruminants play a key role in MP transmission to humans via animal products and contribute to MP return to agricultural soil through [...] Read more.
Microplastic (MP) pollution is an emerging concern in ruminant production, as animals are exposed to MPs through air, water, and feeds. Ruminants play a key role in MP transmission to humans via animal products and contribute to MP return to agricultural soil through excreta. Identifying effective strategies to mitigate MP pollution in the ruminant sector is crucial. A promising yet understudied approach involves the potential ability of rumen microbiota to degrade MPs. This study investigated the in vitro ruminal degradation of three widely distributed MPs—low-density polyethylene (LDPE), polyethylene terephthalate (PET), and polyamide (PA)—over 24, 48, and 72 h. PET MP exhibited the highest degradation rates (24 h: 0.50 ± 0.070%; 48 h: 0.73 ± 0.057%; and 72 h: 0.96 ± 0.082%), followed by LDPE MP (24 h: 0.03 ± 0.020%; 48 h: 0.25 ± 0.053%; and 72 h: 0.56 ± 0.066%) and PA MP (24 h: 0.10 ± 0.045%; 48 h: 0.02 ± 0.015%; and 72 h: 0.14 ± 0.067%). These findings suggest that the ruminal environment could serve as a promising tool for LDPE, PET, and PA MPs degradation. Further research is needed to elucidate the mechanisms involved, potentially enhancing ruminants’ natural capacity to degrade MPs. Full article
(This article belongs to the Special Issue Ruminal Fermentation: 2nd Edition)
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16 pages, 701 KB  
Article
Use of Trichoderma, Aspergillus, and Rhizopus Fungi for the Biological Production of Hydrolytic Enzymes and Uronic Acids from Sargassum Biomass
by Cristina Agabo-García, Muhammad Nur Cahyanto, Widiastuti Setyaningsih, Luis I. Romero-García, Carlos J. Álvarez-Gallego and Ana Blandino
Fermentation 2025, 11(8), 430; https://doi.org/10.3390/fermentation11080430 - 27 Jul 2025
Cited by 1 | Viewed by 2500
Abstract
The objective of this study was the evaluation of fungal solid-state fermentation (SSF) for the production of alginate lyase and extraction of uronic acids from Sargassum sp. For this purpose, the fungi Trichoderma asperellum, Aspergillus oryzae, and Rhizopus oryzae were applied [...] Read more.
The objective of this study was the evaluation of fungal solid-state fermentation (SSF) for the production of alginate lyase and extraction of uronic acids from Sargassum sp. For this purpose, the fungi Trichoderma asperellum, Aspergillus oryzae, and Rhizopus oryzae were applied (alone or combined) to Sargassum sp. biomass through SSF (107 spores gbiomass−1, 30 °C, and 7 days of treatment). In general, individual SSF with all three fungi degraded the biomass, achieving a marked synergy in the production of cellulase, laminarinase, and alginate lyase activities (especially for the last one). Trichoderma was the most efficient species in producing laminarinase, whereas Rhizophus was the best option for producing alginate lyase. However, when dual combinations were tested, the maximal values of alginate lyase activities were reached (13.4 ± 0.2 IU gbiomass−1 for Aspergillus oryzae and Rhizopus oryzae). Remarkably, uronic acids were the main monomeric units from algal biomass solubilization, achieving a maximum yield of 14.4 mguronic gbiomass−1, with the A + R condition being a feasible, eco-friendly alternative to chemical extraction of this monomer. Additionally, the application of all the fungal pretreatments drastically decreased the total phenolic content (TPC) in the biomass from 369 mg L−1 to values around 44–84 mg L−1, minimizing the inhibition for possible subsequent biological processes in which the residual solid can be used. Full article
(This article belongs to the Special Issue Fungal Biotechnology: Exploring the Potential of Solid State Fermentation for Sustainable Production)
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13 pages, 2088 KB  
Article
Assessment of Effects of Storage Time on Fermentation Profile, Chemical Composition, Bacterial Community Structure, Co-Occurrence Network, and Pathogenic Risk in Corn Stover Silage
by Zhumei Du, Ying Meng, Yifan Chen, Shaojuan Cui, Siran Wang and Xuebing Yan
Fermentation 2025, 11(8), 425; https://doi.org/10.3390/fermentation11080425 - 23 Jul 2025
Cited by 2 | Viewed by 1332
Abstract
In order to achieve the efficient utilization of agricultural by-products and overcome the bottleneck of animal feed shortages in dry seasons, this study utilized corn stover (CS; Zea mays L.) as a material to systematically investigate the dynamic changes in the fermentation quality, [...] Read more.
In order to achieve the efficient utilization of agricultural by-products and overcome the bottleneck of animal feed shortages in dry seasons, this study utilized corn stover (CS; Zea mays L.) as a material to systematically investigate the dynamic changes in the fermentation quality, bacterial community structure, and pathogenic risk of silage under different fermentation times (0, 3, 7, 15, and 30 days). CS has high nutritive value, including crude protein and sugar, and can serve as a carbon source and a nitrogen source for silage fermentation. After ensiling, CS silage (CSTS) exhibited excellent fermentation quality, characterized by relatively high lactic acid content, low pH, and ammonia nitrogen content within an acceptable range. In addition, neither propionic acid nor butyric acid was detected in any of the silages. CS exhibited high α-diversity, with Serratia marcescens being the dominant bacterial species. After ensiling, the α-diversity significantly (p < 0.05) decreased, and Lactiplantibacillus plantarum was the dominant species during the fermentation process. With the extension of fermentation days, the relative abundance of Lactiplantibacillus plantarum significantly (p < 0.05) increased, reaching a peak and stabilizing between 15 and 30 days. Ultimately, lactic acid bacteria dominated and constructed a microbial symbiotic network system. In the bacterial community of CSTS, the abundance of “potential pathogens” was significantly (p < 0.01) lower than that of CS. These results provide data support for establishing a microbial regulation theory for silage fermentation, thereby improving the basic research system for the biological conversion of agricultural by-products and alleviating feed shortages in dry seasons. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 2nd Edition)
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18 pages, 1090 KB  
Article
Enhancing Soy Yogurt with Microencapsulated Limosilactobacillus reuteri: Viability and Sensory Acceptability
by Ricardo H. Hernández-Figueroa, Yani D. Ramírez, Aurelio López-Malo and Emma Mani-López
Fermentation 2025, 11(8), 423; https://doi.org/10.3390/fermentation11080423 - 22 Jul 2025
Cited by 1 | Viewed by 3083
Abstract
This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. [...] Read more.
This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. Lim. reuteri was microencapsulated in alginate (1, 2, and 3%) and coated with chitosan (0, 0.4, and 0.8%). Soymilk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Soy yogurt was combined with probiotic beads and peach jam and stored for 27 days at 4 °C. The pH, titratable acidity, and probiotic viability of probiotic peach soy yogurt (PPSY) were determined during storage. Alginate at 3% and alginate (2%) coated with 0.4% chitosan maintained probiotic counts at 8 and 7.5 log CFU/g after 27 days. The pH of PPSY decreases rapidly and drastically during storage when probiotic-free cells are added. The PPSY containing alginate (3%) beads, alginate (2%) coated with chitosan (0.4%), and probiotic-free cells had a similar level of acceptance in color, texture, and odor (p > 0.05), while flavor and overall acceptability were significantly higher (p < 0.05) in PPSY with probiotic beads. These findings support the use of microencapsulation strategies in developing functional plant-based probiotic foods. Full article
(This article belongs to the Special Issue Emerging Microbial Technologies in Fermentation: Innovations in Food, Environmental, and Health Bioprocesses)
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12 pages, 1457 KB  
Article
Neuroprotective Effect of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 Against Oxidative Damage via NF-κB Signaling Pathway
by Ji Yeon Lee, Ju Hui Kim, Jeong-Yong Park, Byoung-Kook Kim, Ho Jin Heo and Soo-Im Choi
Fermentation 2025, 11(7), 385; https://doi.org/10.3390/fermentation11070385 - 3 Jul 2025
Cited by 1 | Viewed by 2251
Abstract
Probiotics have recently gained attention as modulators of the gut–brain axis in neurodegenerative diseases such as Alzheimer’s disease. In this study, we identified probiotic strains with neuroprotective effects and investigated their mechanisms and safety. We screened strains based on their ability to inhibit [...] Read more.
Probiotics have recently gained attention as modulators of the gut–brain axis in neurodegenerative diseases such as Alzheimer’s disease. In this study, we identified probiotic strains with neuroprotective effects and investigated their mechanisms and safety. We screened strains based on their ability to inhibit acetylcholinesterase (AChE) activity and protect cells against H2O2-induced damage. The cell-free supernatants (CFS) of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 inhibited AChE activity and reduced cell damage and reactive oxygen species generation. These effects were mediated through inhibition of the MyD88/NF-κB pathway and modulation of the JNK/Bax-dependent apoptotic pathway in neuronal cells treated with H2O2. Whole-genome sequencing and antibiotic susceptibility testing confirmed the identity and safety of both strains. These findings suggest that MG4247 and MG4644, as probiotics, may help protect neuronal cells from oxidative stress and inflammation. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety)
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20 pages, 789 KB  
Review
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
Cited by 6 | Viewed by 8824
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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20 pages, 1233 KB  
Review
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
Cited by 7 | Viewed by 3962
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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17 pages, 1011 KB  
Article
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
Cited by 3 | Viewed by 5537
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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19 pages, 1446 KB  
Review
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
Cited by 7 | Viewed by 4974
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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29 pages, 2053 KB  
Systematic Review
Benefits of Kombucha Consumption: A Systematic Review of Clinical Trials Focused on Microbiota and Metabolic Health
by Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Rayanne Santos de Paulo, Carolynne Martins Teixeira, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros, Fermín I. Milagro and Josefina Bressan
Fermentation 2025, 11(6), 353; https://doi.org/10.3390/fermentation11060353 - 17 Jun 2025
Cited by 8 | Viewed by 31610
Abstract
Background: Fermented foods rich in bioactive compounds have been proposed as potential strategy to combat non-communicable diseases. Among them is kombucha, a beverage fermented from sugared Camellia sinensis tea by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, there has been an [...] Read more.
Background: Fermented foods rich in bioactive compounds have been proposed as potential strategy to combat non-communicable diseases. Among them is kombucha, a beverage fermented from sugared Camellia sinensis tea by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, there has been an increased focus on assessing the actual effect of this beverage on human health. In this manner, this systematic review aimed to gather clinical evidence on the impact of kombucha consumption on human health. Methods: The databases Cochrane CENTRAL, MEDLINE/PubMed, and Embase® were searched, and the risk of bias tool used was the Critical Appraisal Tools outlined in the Joanna Briggs Institute. This review followed the PRISMA guidelines and was registered on PROSPERO (CRD42024599464). Results: Eight clinical trials were included (two pre- and post-interventions and six randomized controlled trials) with durations ranging from 10 days to 10 weeks. Two studies reported beneficial effects of kombucha on gastrointestinal symptoms, such as reduced intensity of constipation-related complaints. Two trials observed changes in gut microbiota composition, including increased abundance in Bacteroidota, Akkermansiaceae, Saccharomyces, and Weizmannia coagulans, alongside reductions in Ruminococcus, Dorea, and Rhodotorula. Moreover, five clinical trials evaluated glucose metabolism, evidencing inconsistent results, and other studies identified improvements in salivary microbiota composition and serum metabolomic profile. Conclusion: These findings suggest that kombucha consumption may provide health benefits, particularly in alleviating gastrointestinal symptoms, and demonstrates a modest capacity for modulating gut and salivary microbiota, as well as metabolomic profiles. Although the results are promising, the heterogeneity of the studies and the limited number of available clinical trials highlight the need for further robust research to confirm these effects. Full article
(This article belongs to the Special Issue Fermentation and Bioactive Potential of Kombucha and Bee-Derived Compounds for Health and Wellness)
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12 pages, 528 KB  
Article
Probiotic Potential of Lactic Acid Bacteria Strains Isolated from Artisanal Cheeses: Impact on Listeria monocytogenes Infection
by Carla Burgos, Constanza Melian, Lucía M. Mendoza, Susana Salva and Patricia Castellano
Fermentation 2025, 11(6), 343; https://doi.org/10.3390/fermentation11060343 - 12 Jun 2025
Cited by 2 | Viewed by 1960
Abstract
Listeriosis is a disease associated with the consumption of food contaminated with Listeria monocytogenes. Probiotic lactic acid bacteria (LAB) or their postbiotics have been of interest for their anti-listerial effect. This study focused on isolating LAB from artisanal cheeses and characterizing their [...] Read more.
Listeriosis is a disease associated with the consumption of food contaminated with Listeria monocytogenes. Probiotic lactic acid bacteria (LAB) or their postbiotics have been of interest for their anti-listerial effect. This study focused on isolating LAB from artisanal cheeses and characterizing their potential as probiotics. Twelve LAB isolates exhibiting typical LAB traits were evaluated for their ability to survive in simulated gastric juice, hydrolyze bile salts, auto-aggregate, hydrophobicity, and antagonistic activity against L. monocytogenes. The four most promising LAB strains demonstrated anti-listerial probiotic potential and were identified as Latilactobacillus (Lat.) curvatus SC076 and Lactiplantibacillus (Lact.) paraplantarum SC291, SC093, and SC425. The antimicrobial activity of these strains was mainly attributed to bacteriocin-like substances and organic acids. While three Lact. paraplantarum strains were resistant to ampicillin, Lat. curvatus was sensitive to all tested antibiotics. All selected strains exhibited no hemolytic, gelatinase, and lecithinase activity. Exposure to LAB supernatants resulted in a significant reduction in the adhesion and intracellular count of L. monocytogenes in Caco-2 cells, with Lat. curvatus SC076 showing the most significant effect. Based on its probiotic characteristics, Lat. curvatus SC076 is a promising candidate for functional foods, pending further in vivo studies to assess its potential in the food industry. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety)
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35 pages, 3228 KB  
Review
A Review of Sensors for the Monitoring, Modeling, and Control of Commercial Wine Fermentations
by Roger Boulton, James Nelson and André Knoesen
Fermentation 2025, 11(6), 329; https://doi.org/10.3390/fermentation11060329 - 7 Jun 2025
Cited by 7 | Viewed by 7798
Abstract
Large-scale commercial wine fermentation requires the monitoring and control of multiple variables to achieve optimal results. Challenges in measurement arise from turbidity, stratification in large unmixed volumes, the presence of grape skins and solids during red wine fermentations, the small changes in variables [...] Read more.
Large-scale commercial wine fermentation requires the monitoring and control of multiple variables to achieve optimal results. Challenges in measurement arise from turbidity, stratification in large unmixed volumes, the presence of grape skins and solids during red wine fermentations, the small changes in variables that necessitate precise sensors, and the unique composition of each juice, which makes every fermentation distinct. These complications contribute to nonlinear and time-variant characteristics for most control variables. This paper reviews sensors, particularly online ones, utilized in commercial winemaking. It examines the measurement of solution properties (density, weight, volume, osmotic pressure, dielectric constant, and refractive index), sugar consumption, ethanol and glycerol production, redox potential, cell mass, and cell viability during wine fermentation and their relevance as variables that could enhance the estimation of parameters in diagnostic and predictive wine fermentation models. Various methods are compared based on sensitivity, availability of sensor systems, and their appropriateness for measuring properties in large commercial wine fermentations. Additionally, factors influencing the adoption of control strategies are discussed. Finally, potential opportunities for control strategies and challenges for future sensor developments are outlined. Full article
(This article belongs to the Section Fermentation for Food and Beverages)
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13 pages, 1412 KB  
Article
Harnessing Raman Spectroscopy for Enhanced Bioprocess Monitoring: Predictive CO2 Analysis and Robust pH Determination in Bioreactor Off-Gas Stream
by Tobias Wallocha and Michaela Poth
Fermentation 2025, 11(6), 317; https://doi.org/10.3390/fermentation11060317 - 2 Jun 2025
Viewed by 4611
Abstract
The accurate measurement of CO2 concentration in fermentation off-gas is crucial for monitoring and optimizing bioprocesses, particularly in mammalian cell cultures. In this study, we successfully utilized Raman off-gas spectroscopy to achieve time-resolved prediction of CO2 concentrations in the fermentation off-gas. [...] Read more.
The accurate measurement of CO2 concentration in fermentation off-gas is crucial for monitoring and optimizing bioprocesses, particularly in mammalian cell cultures. In this study, we successfully utilized Raman off-gas spectroscopy to achieve time-resolved prediction of CO2 concentrations in the fermentation off-gas. Our experiments were conducted using two different media: a commercial medium (medium 1) and an in-house Roche medium (medium 2), each tested with two different lots. The results demonstrated that Raman spectroscopy provides precise and real-time CO2 measurements, which are essential for effective process monitoring and control. Furthermore, we established that CO2 off-gas analysis can be directly correlated with the pH value of the fermentation medium. This correlation allows for accurate pH prediction with comparable precision to traditional methods, where CO2 levels are first determined via Raman spectroscopy or an off-gas analyzer and then used to infer pH through a correlation curve. In the final step of our study, we employed a Raman submers probe to predict CO2 and pH directly within the fermentation medium. Compared to the model accuracy in the off-gas stream, the performance of the Raman submers probe in predicting CO2 and pH within the medium was significantly worse, likely due to the absence of a pretrained model for CO2. Our findings highlight the potential of Raman off-gas spectroscopy as a powerful tool for real-time bioprocess monitoring and control, offering significant advantages in terms of accuracy and efficiency. Full article
(This article belongs to the Special Issue Strategies for Optimal Fermentation by Using Modern Tools and Methods, 2nd Edition)
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30 pages, 1170 KB  
Review
Biofuel–Pharmaceutical Co-Production in Integrated Biorefineries: Strategies, Challenges, and Sustainability
by Tao Liu, Miaoxin He, Rui Shi, Hui Yin and Wen Luo
Fermentation 2025, 11(6), 312; https://doi.org/10.3390/fermentation11060312 - 30 May 2025
Cited by 6 | Viewed by 4424
Abstract
Global demands for sustainable energy and advanced therapeutics necessitate innovative interdisciplinary solutions. Integrated biorefining emerges as a strategic response, enabling the co-production of biofuels and pharmaceutical compounds through biomass valorization. This integrated model holds promise in enhancing resource utilization efficiency while ensuring economic [...] Read more.
Global demands for sustainable energy and advanced therapeutics necessitate innovative interdisciplinary solutions. Integrated biorefining emerges as a strategic response, enabling the co-production of biofuels and pharmaceutical compounds through biomass valorization. This integrated model holds promise in enhancing resource utilization efficiency while ensuring economic viability. Our critical review methodically evaluates seven pivotal methodologies: seven key strategies: microbial metabolites, synthetic biology platforms, biorefinery waste extraction, nanocatalysts, computer-aided design, extremophiles, and plant secondary metabolites. Through systematic integration of these approaches, we reveal pivotal synergies and potential technological innovations that can propel multi-product biorefinery systems. Persistent challenges, particularly in reconciling complex metabolic flux balancing with regulatory compliance requirements, are analyzed. Nevertheless, advancements in systems biology, next-generation bioprocess engineering, and artificial intelligence-enhanced computational modeling present viable pathways for overcoming these obstacles. This comprehensive analysis substantiates the transformative capacity of integrated biorefining in establishing a circular bioeconomy framework, while underscoring the imperative of transdisciplinary cooperation to address existing technical and policy constraints. Full article
(This article belongs to the Special Issue Biofuels and Green Technology)
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17 pages, 2382 KB  
Article
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene
Fermentation 2025, 11(5), 238; https://doi.org/10.3390/fermentation11050238 - 23 Apr 2025
Cited by 5 | Viewed by 3131
Abstract
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was [...] Read more.
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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50 pages, 1219 KB  
Review
Bioactive Properties of Fermented Beverages: Wine and Beer
by Vanesa Postigo, Margarita García, Julia Crespo, Laura Canonico, Francesca Comitini and Maurizio Ciani
Fermentation 2025, 11(5), 234; https://doi.org/10.3390/fermentation11050234 - 22 Apr 2025
Cited by 10 | Viewed by 9134
Abstract
In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alcohol, gluten, [...] Read more.
In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alcohol, gluten, sugar, and carbohydrates in beer and wine without reducing their native taste. Wine and beer are among the world’s most consumed beverages, and several studies confirm that fermented beverages could be associated with beneficial properties for human health. All beneficial properties derive both from the fermentation process and also from the characteristics of the raw materials used in the two beverages. This review was conducted to highlight the importance of the fermentative microorganisms in wine and beer and their relationship with functional foods, underlining their involvement in human health. 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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12 pages, 445 KB  
Article
Development and Production of High-Oleic Palm Oil Alternative by Fermentation of Microalgae
by Leon Parker, Kevin Ward, Thomas Pilarski, James Price, Paul Derkach, Mona Correa, Roberta Miller, Veronica Benites, Dino Athanasiadis, Bryce Doherty, Lucy Edy, Gawharah Alnozaili, Nina Reyes, Jon Wittenberg, Gener Eliares, Frédéric Destaillats, Walter Rakitsky and Scott Franklin
Fermentation 2025, 11(4), 207; https://doi.org/10.3390/fermentation11040207 - 10 Apr 2025
Cited by 3 | Viewed by 3864
Abstract
The development of high-oleic palm oil alternatives through microbial fermentation offers a sustainable solution to the environmental challenges associated with traditional palm oil cultivation. In this study, a Prototheca moriformis microalgae strain was optimized via classical strain improvement techniques to produce a high-oleic [...] Read more.
The development of high-oleic palm oil alternatives through microbial fermentation offers a sustainable solution to the environmental challenges associated with traditional palm oil cultivation. In this study, a Prototheca moriformis microalgae strain was optimized via classical strain improvement techniques to produce a high-oleic palm oil with fatty acid and triacylglycerol (TAG) profiles similar to those of conventional high-oleic palm oil. Iterative rounds of mutagenesis and screening enhanced the palmitic acid content from 28 to 30–32% and oleic acid from 60 to 55–57% of total fatty acids, with an oil yield of 136.5 g/L and an oil content of 69.45% of the dry cell weight. The scalability of this process was demonstrated across fermentation scales ranging from 1 L to 50 L. The TAG profile showed elevated unsaturated TAG species, meeting the quality and nutritional requirements of industrial applications. These findings highlight the potential of microbial systems to address the growing demand for high-value nutritional oils while alleviating the environmental and socio-economic impacts of tropical oil crop cultivation. The application of P. moriformis fermentation provides a transformative approach to advancing sustainability and resilience in global fat and oil production. Full article
(This article belongs to the Special Issue Algae—The Medium of Bioenergy Conversion: 2nd Edition)
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23 pages, 3482 KB  
Article
Eco-Friendly Biosurfactant: Tackling Oil Pollution in Terrestrial and Aquatic Ecosystems
by Kaio Wêdann Oliveira, Alexandre Augusto P. Selva Filho, Yslla Emanuelly S. Faccioli, Gleice Paula Araújo, Attilio Converti, Rita de Cássia F. Soares da Silva and Leonie A. Sarubbo
Fermentation 2025, 11(4), 199; https://doi.org/10.3390/fermentation11040199 - 8 Apr 2025
Cited by 4 | Viewed by 2681
Abstract
Spills involving fuels and lubricating oils in industrial environments caused by the fueling of machines, inadequate storage and the washing of equipment are significant sources of environmental pollution, impacting soil and water bodies. Such incidents alter the microbiological, chemical and physical properties of [...] Read more.
Spills involving fuels and lubricating oils in industrial environments caused by the fueling of machines, inadequate storage and the washing of equipment are significant sources of environmental pollution, impacting soil and water bodies. Such incidents alter the microbiological, chemical and physical properties of affected environments. The use of biosurfactants is an effective option for the cleaning of storage tanks and the remediation of contaminated soils and effluents. The scope of this work was to assess the production and application of a Starmerella bombicola ATCC 22214 biosurfactant to remediate marine and terrestrial environment polluted by oil. The production of the biosurfactant was optimized in terms of carbon/nitrogen sources and culture conditions using flasks. The performance of the biosurfactant was tested in clayey soil, silty soil, and standard sand, as well as smooth surfaces and industrial effluents contaminated with oils (fuel oils B1 for thermal power generation, diesel, and motor oil). The ideal culture medium for the production of the biosurfactant contained 2% glucose and 5% glycerol, with agitation at 200 rpm, fermentation for 180 h and a 5% inoculum, resulting in a yield of 1.5 g/L. The biosurfactant had high emulsification indices (86.6% for motor oil and 51.7% for diesel) and exhibited good stability under different pH values, temperatures and concentrations of NaCl. The critical micelle concentration was 0.4 g/L, with a surface tension of 26.85 mN/m. In remediation tests, the biosurfactant enabled the removal of no less than 99% of motor oil from different types of soil. The results showed that the biosurfactant produced by Starmerella bombicola is a promising agent for the remediation of environments contaminated by oil derivatives, especially in industrial environments and for the treatment of oily effluents. Full article
(This article belongs to the Special Issue Use of Agro-Industrial Waste and By-Products for the Sustainable Production of Eco-Friendly Surface-Active Compounds)
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27 pages, 4827 KB  
Technical Note
Design and Operation of a Multifunctional Pilot-Scale Bioreactor for Enhanced Aerobic Fermentation
by Mauro Moresi
Fermentation 2025, 11(2), 101; https://doi.org/10.3390/fermentation11020101 - 17 Feb 2025
Cited by 7 | Viewed by 8792
Abstract
The primary aim of this work was to share the results from a Research Project supported by the Italian National Research Council, which led to the development of a versatile jacketed tower bioreactor. Designed to optimize oxygen transfer efficiency and process control, the [...] Read more.
The primary aim of this work was to share the results from a Research Project supported by the Italian National Research Council, which led to the development of a versatile jacketed tower bioreactor. Designed to optimize oxygen transfer efficiency and process control, the reactor incorporated a reciprocating air compressor, centrifugal pumps, a draft tube with or without perforated plates, and a series of gas–liquid ejectors. Its flexible design enabled operation in both airlift and ejector-loop modes, making it suitable for a wide range of aerobic fermentation processes. By sharing the detailed engineering design, operational procedures of this pilot-scale bioreactor, as well as its performance data when cultivating yeasts on whey and potato wastewater, a detailed blueprint was given to researchers seeking to advance bioreactor technology, particularly in the context of emerging fields like cultured meat production, pharmaceutical manufacturing, and environmental bioremediation. Full article
(This article belongs to the Section Fermentation Process Design)
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15 pages, 4205 KB  
Article
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein
by Wei-Ting Tseng, Xiang-Ru Kong, Yu-Tsung Han, Wen-Yang Lin, Deyi Yin, Lei Du, Jingli Xie and Tien-Hung Chang
Fermentation 2025, 11(2), 96; https://doi.org/10.3390/fermentation11020096 - 13 Feb 2025
Cited by 3 | Viewed by 2833
Abstract
Hyperuricemia (HUA), characterized by elevated serum uric acid (UA) levels, is a key risk factor for gout. In human purine metabolism, approximately 70% of UA is excreted via the kidneys, while the remaining 30% is eliminated through the intestines. Thus, the intestinal microbiota [...] Read more.
Hyperuricemia (HUA), characterized by elevated serum uric acid (UA) levels, is a key risk factor for gout. In human purine metabolism, approximately 70% of UA is excreted via the kidneys, while the remaining 30% is eliminated through the intestines. Thus, the intestinal microbiota plays a crucial role in regulating UA metabolism through the gut–kidney axis. However, the detailed mechanisms by which the microbiota reduces serum UA levels and supports kidney health remain unclear. In this study, researchers investigated the potential of Lacticaseibacillus paracasei LT12, a strain exhibiting xanthine oxidase (XO) inhibition activity and the ability to degrade inosine and guanosine, in reducing UA levels in a hyperuricemia mouse model. Hyperuricemia was induced by gavaging mice with 300 mg/kg of potassium oxonate and hypoxanthine for two weeks. The subsequent 4-week intervention included five groups: a normal control group, a model group, a positive control group receiving allopurinol (5 mg/kg body weight), a low-dose LT12 group (1.5 × 10⁶ CFU/kg), and a high-dose LT12 group (4.5 × 10⁹ CFU/kg). The results demonstrated that L. paracasei LT12 effectively reduced serum UA levels, inhibited serum and hepatic XO activity, regulated renal uric acid transporter proteins (OAT1, URAT1, GLUT9, and ABCG2), and reduced the abundance of the intestinal pathogenic bacterium Corynebacterium stationis in both the low-dose and high-dose groups. Notably, only the high-dose LT12 group significantly increased gut butyrate levels. In conclusion, L. paracasei LT12 shows promise as a potential probiotic strain for ameliorating hyperuricemia. Future human clinical studies are needed to validate its efficacy. Full article
(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology: 4th Edition)
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21 pages, 3549 KB  
Article
Two-Stage Bioconversion of Cellulose to Single-Cell Protein and Oil via a Cellulolytic Consortium
by Eric Charles Peterson, Christian Hermansen, Ashriel Yong, Rowanne Siao, Gi Gi Chua, Sherilyn Ho, Coleen Toledo Busran, Megan Teo, Aaron Thong, Melanie Weingarten and Nic Lindley
Fermentation 2025, 11(2), 72; https://doi.org/10.3390/fermentation11020072 - 2 Feb 2025
Cited by 7 | Viewed by 3312
Abstract
A novel approach for converting non-edible plant biomass into single-cell protein and oil (SCPO) via consolidated bioprocessing has been established, leveraging aerotolerant thermophilic cellulolytic consortia consisting mainly of Thermoanaerobacterium thermosaccharolyticum, Sporolactobacillus spp. and Clostridium sensu stricto to achieve the rapid and complete [...] Read more.
A novel approach for converting non-edible plant biomass into single-cell protein and oil (SCPO) via consolidated bioprocessing has been established, leveraging aerotolerant thermophilic cellulolytic consortia consisting mainly of Thermoanaerobacterium thermosaccharolyticum, Sporolactobacillus spp. and Clostridium sensu stricto to achieve the rapid and complete conversion of crystalline cellulose into a consistent cocktail of lactate, acetate and ethanol. This cocktail is an excellent substrate for cultivating organisms for SCPO production and food and feed applications, including Cyberlindnera jadinii, Yarrowia lipolytica and Corynebacterium glutamicum. Cultivation on this cocktail resulted in yields (YX/S) of up to 0.43 ± 0.012 g/g, indicating a yield from cellulose (YX/Cellulose) of up to 0.27 ± 0.007 g/g (dwb). The resulting SCPO was rich in protein (42.5% to 57.9%), essential amino acids (27.8% to 43.2%) and lipids (7.9% to 8.4%), with unsaturated fatty acid fractions of up to 89%. Unlike fermentation feedstocks derived from easily digested feedstocks (i.e., food waste), this approach has been applied to cellulosic biomass, and this mixed-culture bioconversion can be carried out without adding expensive enzymes. This two-stage cellulosic bioconversion can unlock non-edible plant biomass as an untapped feedstock for food and feed production, with the potential to strengthen resiliency and circularity in food systems. Full article
(This article belongs to the Special Issue Lignocellulosic Biomass Valorization)
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28 pages, 6080 KB  
Article
Meat-Processing Wastewater Treatment Using an Anaerobic Membrane Bioreactor (AnMBR)
by Ferdinand Hummel, Lisa Bauer, Wolfgang Gabauer and Werner Fuchs
Fermentation 2025, 11(2), 68; https://doi.org/10.3390/fermentation11020068 - 1 Feb 2025
Cited by 3 | Viewed by 4131
Abstract
This study explores AnMBR technology as a promising method for treating wastewater from the meat-processing industry by analysing its characteristics and impact under continuous feeding. The solids were retained, utilising an ultrafiltration membrane with a pore size of 0.2 µm, and the efficacy [...] Read more.
This study explores AnMBR technology as a promising method for treating wastewater from the meat-processing industry by analysing its characteristics and impact under continuous feeding. The solids were retained, utilising an ultrafiltration membrane with a pore size of 0.2 µm, and the efficacy of reducing the organic load was evaluated. Although the COD removal rate decreased from 100% at an OLR of 0.71 g/(L*d) to 73% at an OLR of 2.2 g/(L*d), maximum methane yields were achieved at the highest OLR, 292.9 Nm3/t (COD) and 397.8 Nm3/t (VS) per loaded organics and 353.1 Nm3/t (COD) and 518.7 Nm3/t (VS) per removed organics. An analysis of the microbial community was performed at the end of the experiment to assess the effects of the process and the substrate on its composition. The AnMBR system effectively converts meat-processing wastewater into biogas, maintaining high yields and reducing the loss of dissolved methane in the permeate, thanks to a temperature of 37 °C and high salt levels. AnMBR enables rapid start-up, efficient COD removal, and high biogas yields, making it suitable for treating industrial wastewater with high organic loads, enhancing biogas production, and reducing methane loss. Challenges such as high salt and phosphate levels present opportunities for a wider use in nutrient recovery and water reclamation. Full article
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 5th Edition)
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13 pages, 6214 KB  
Article
Elucidating the Connection Between the Health-Promoting Properties of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides
by Elisa C. Ale, Analía Ale, Guillermo H. Peralta, José M. Irazoqui, Gabriela Correa Olivar, Victoria Allende Roldán, Gabriel Vinderola, Ariel F. Amadio, Carina V. Bergamini, Jimena Cazenave and Ana G. Binetti
Fermentation 2025, 11(2), 69; https://doi.org/10.3390/fermentation11020069 - 1 Feb 2025
Cited by 4 | Viewed by 1822
Abstract
The potential probiotic properties of Limosilactobacillus fermentum Lf2, an exopolysaccharide (EPS)-producing strain, were assessed in C57BL/6 mice. The aim of this work was to elucidate if these properties could be associated with the ability to produce EPSs. Mice were divided into three treatments: [...] Read more.
The potential probiotic properties of Limosilactobacillus fermentum Lf2, an exopolysaccharide (EPS)-producing strain, were assessed in C57BL/6 mice. The aim of this work was to elucidate if these properties could be associated with the ability to produce EPSs. Mice were divided into three treatments: L (mice treated with Lf2), E (animals that received EPSs), and C (control group). The levels of fecal acetic and propionic acids significantly increased in L and E compared with C. Catalase activity increased in L in comparison with the other groups in the liver and small intestine. The enzyme activities of superoxide dismutase and glutathione S-transferase increased in the large intestine for L compared with C. In addition, in the large intestine, the concentration of TNF-α was reduced in L and E in comparison with C. In the small intestine, TNF-α, IFN-γ, IL-12, and IL-6 presented lower levels in L and E than C. The analysis of the gut microbiota showed that L presented higher levels of Peptococcaceae and Rikenellaceae, while E had higher levels of Peptococcaceae than C. Overall, these results provide new insights into the relationship between the probiotic properties of lactic acid bacteria and their ability to produce EPSs. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety)
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27 pages, 2817 KB  
Article
A Novel Wild-Type Lacticaseibacillus paracasei Strain Suitable for the Production of Functional Yoghurt and Ayran Products
by Ioanna Prapa, Chrysoula Pavlatou, Vasiliki Kompoura, Anastasios Nikolaou, Electra Stylianopoulou, George Skavdis, Maria E. Grigoriou and Yiannis Kourkoutas
Fermentation 2025, 11(1), 37; https://doi.org/10.3390/fermentation11010037 - 17 Jan 2025
Cited by 7 | Viewed by 4156
Abstract
Raw goat and ewe’s milk samples were used for the isolation of seven lactic acid bacteria new strains. After testing hemolytic activity and resistance to antibiotics, specific functional properties were evaluated; Lactococcus lactis subsp. lactis FBM_1321 and Lacticaseibacillus paracasei FBM_1327 strains resulted in [...] Read more.
Raw goat and ewe’s milk samples were used for the isolation of seven lactic acid bacteria new strains. After testing hemolytic activity and resistance to antibiotics, specific functional properties were evaluated; Lactococcus lactis subsp. lactis FBM_1321 and Lacticaseibacillus paracasei FBM_1327 strains resulted in the highest cholesterol assimilation percentages ranging from 28.78 to 30.56%. In addition, strong adhesion capacity to differentiated Caco-2 cells (1.77–21.04%) was mapped, and the lactobacilli strains exhibited strong antagonistic activity against foodborne pathogens compared to lactococci. The strains were able to grow at low pH and high NaCl concentrations, conditions that prevail in food systems (cell counts ranged from 1.77 to 8.48 log CFU/mL after exposure to pH 3 and from 5.66 to 9.52 log CFU/mL after exposure to NaCl concentrations up to 8%). As a next step, freeze-dried immobilized Lc. paracasei FBM_1327 cells on oat flakes were used for the preparation of functional yoghurt and ayran products. Cell loads of the functional strain remained high and stable in both products (7.69 log CFU/g in yoghurt and 8.56 log CFU/g in ayran after 30 days of storage at 4 °C) throughout their shelf life. No significant changes in the volatile profile were noticed, and the new products were accepted by the panel during the sensory evaluation. Full article
(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology: 4th Edition)
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18 pages, 2454 KB  
Article
Carbon Dioxide Micro-Nano Bubbles Aeration Improves Carbon Fixation Efficiency for Succinic Acid Synthesis by Escherichia coli
by Ying Chen, Hao Wu, Qianqian Huang, Jingwen Liao, Liuqing Wang, Yue Pan, Anming Xu, Wenming Zhang and Min Jiang
Fermentation 2025, 11(1), 31; https://doi.org/10.3390/fermentation11010031 - 14 Jan 2025
Cited by 2 | Viewed by 2760
Abstract
The low solubility of CO2 in water leads to massive CO2 emission and extremely low CO2 utilization in succinic acid (SA) biosynthesis. To enhance microbial CO2 utilization, micro-nano bubbles (MNBs) were induced in SA biosynthesis by E. coli Suc260 [...] Read more.
The low solubility of CO2 in water leads to massive CO2 emission and extremely low CO2 utilization in succinic acid (SA) biosynthesis. To enhance microbial CO2 utilization, micro-nano bubbles (MNBs) were induced in SA biosynthesis by E. coli Suc260 in this study. The results showed that MNB aeration decreased CO2 emissions and increased CO2 solubility in the medium significantly. The CO2 utilization of MNB aeration was 129.69% higher than that of bubble aeration in atmospheric fermentation. However, MNBs showed a significant inhibitory effect on bacterial growth in the pressurized environment, although a two-stage aerobic–anaerobic fermentation strategy weakened the inhibition. The biofilm-enhanced strain E. coli Suc260-CsgA showed a strong tolerance to MNBs. In pressurized fermentation with MNB aeration, the actual CO2 utilization of E. coli Suc260-CsgA was 30.63% at 0.18 MPa, which was a 6.49-times improvement. The CO2 requirement for SA synthesis decreased by 83.4%, and the fugitive emission of CO2 was successfully controlled. The activities of key enzymes within the SA synthesis pathway were also maintained or enhanced in the fermentation process with MNB aeration. These results indicated that the biofilm-enhanced strain and CO2-MNBs could improve carbon fixation efficiency in microbial carbon sequestration. Full article
(This article belongs to the Section Fermentation Process Design)
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24 pages, 10488 KB  
Article
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?
by Kylene Guse, Qingqing Mao, Chi Chen and Andres Gomez
Fermentation 2025, 11(1), 22; https://doi.org/10.3390/fermentation11010022 - 7 Jan 2025
Cited by 1 | Viewed by 2848
Abstract
Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented [...] Read more.
Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented vegetables under different growing conditions, we compared the microbiomes and metabolomes of three different types of naturally fermented vegetables—carrots, peppers, and radishes—that were grown either under conventional or regenerative growing systems. We profiled bacterial and fungal communities via 16S rRNA short-read (V4 region), long-read, and ITS2 sequencing, in tandem with untargeted metabolomics (LC-MS). The results showed that the microbiomes and metabolomes of the fermented vegetables under each growing system are unique, highlighting distinctions in amino acid content and potentially probiotic microbes (p < 0.05). All fermented vegetables contained high amounts of gamma-aminobutyric acid (GABA), a critical neurotransmitter. However, GABA was found to be in higher abundance in the regenerative fermented vegetables, particularly in carrots (p < 0.01) and peppers (p < 0.05), and was associated with higher abundances of the typically probiotic Lactiplantibacillus plantarum. Our findings indicate that the growing system may impact the microbiome and metabolome of plant-based ferments, encouraging more research on the health-boosting potential of regeneratively grown vegetables. Full article
(This article belongs to the Special Issue Advances in Fermented Fruits and Vegetables)
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16 pages, 2261 KB  
Article
Extractive Ethanol Fermentation with Ethanol Recovery by Absorption in Open and Closed Systems
by Kaio César da Silva Rodrigues, Ivan Ilich Kerbauy Veloso, Diego Andrade Lemos, Antonio José Gonçalves Cruz and Alberto Colli Badino
Fermentation 2025, 11(1), 12; https://doi.org/10.3390/fermentation11010012 - 2 Jan 2025
Viewed by 4268
Abstract
Conventional ethanol production has limitations, including substrate and product inhibitions, which increase both energy requirements for ethanol recovery and vinasse generation. Extractive fermentation, which removes ethanol as it is produced within the fermentation vat, offers an effective alternative to reducing the inhibitory effects [...] Read more.
Conventional ethanol production has limitations, including substrate and product inhibitions, which increase both energy requirements for ethanol recovery and vinasse generation. Extractive fermentation, which removes ethanol as it is produced within the fermentation vat, offers an effective alternative to reducing the inhibitory effects in conventional processes. However, an efficient method for recovering the extracted ethanol is also crucial. Thus, this study investigated an alternative ethanol production process using extractive ethanol fermentation integrated with ethanol recovery by absorption in both open and closed systems, specifically, comparing scenarios with and without CO2 recirculation produced during fermentation. The recovery system used two absorbers connected in series using monoethylene glycol (MEG) as an absorbent. Under extractive fermentation conditions without CO2 recirculation, the conversion of 300.0 g L−1 of substrate resulted in a total ethanol concentration of 135.2 g L−1, which is 68% higher than that achieved in conventional fermentation (80.4 g L−1). The absorption recovery efficiency reached 91.6%. In the closed system, with CO2 recirculation produced by fermentation, 280.0 g L−1 of substrate was consumed, achieving ethanol production of 126.0 g L−1, with an absorption recovery percentage of 98.3%, similar to that of industrial facilities that use a gas scrubber tower. Additionally, the overall process efficiency was close to that of conventional fermentation (0.448 gethanol gsubstrate−1). These results highlight the potential of this alternative process to reduce vinasse volume and energy consumption for ethanol recovery, lowering total costs and making it a viable option for integrated distilleries that combines ethanol production with other related processing operations. Full article
(This article belongs to the Special Issue Bioprocesses for Biomass Valorization in Biorefineries)
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27 pages, 6525 KB  
Article
Unveiling the Microbial Symphony of Amasi: A Targeted Metagenomic 16S rRNA, ITS, and Metabolites Insights Using Bovine and Caprine Milk
by Betty Olusola Ajibade, Titilayo Adenike Ajayeoba, Saheed Sabiu, Konstantin V. Moiseenko, Sizwe Vincent Mbona, Errol D. Cason, Tatyana V. Fedorova and Oluwatosin Ademola Ijabadeniyi
Fermentation 2025, 11(1), 6; https://doi.org/10.3390/fermentation11010006 - 31 Dec 2024
Cited by 2 | Viewed by 3943
Abstract
Amasi, a traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, and pharmacological (antimicrobial, antitumor and antioxidant) potential. This study investigated the microbial diversity in Amasi (produced from cow’s and goat’s milk) [...] Read more.
Amasi, a traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, and pharmacological (antimicrobial, antitumor and antioxidant) potential. This study investigated the microbial diversity in Amasi (produced from cow’s and goat’s milk) through targeted metagenomic bacterial 16S rRNA and fungal ITS sequencing, the metabolic functional prediction of Amasi samples using the Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) and profiled amino acids constituents using Liquid Chromatographic-Mass Spectrophotometry (LC-MS). The results obtained revealed Firmicutes, Bacteroidetes, and Proteobacteria as the most prevalent bacterial phyla, with Lactococcus and Lactobacillus being the most abundant genera. On the other hand, Ascomycota, Basidiomycota, and Mucoromycota were the main fungal phyla, while Aspergillus, Kazachstania, and Debaryomyces spp. dominated the fungal genera. Also, Pseudomonas spp., Bacillus spp., Clostridium spp., Cronobacter spp., Alternaria spp., Diaporthe spp., and Penicillium spp. were the probable pathogenic bacteria and fungi genera found, respectively. Atopobium, Synechococcus, and Parabacteroides were found less often as rare genera. It was found that the amino acid and drug metabolism pathway prediction values in Amasi samples were significantly higher (p < 0.05) than in raw cow and goat milk, according to the inferred analysis (PICRUSt). The amino acid validation revealed glutamine and asparagine values as the most significant (p < 0.05) for Amasi cow milk (ACM) and Amasi goat milk (AGM), respectively. Comparatively, ACM showed more microbial diversity than AGM, though there were relative similarities in their microbiome composition. PICRUSt analysis revealed significant metabolites in the two Amasi samples. Overall, data from this study showed heterogeneity in microbial diversity, abundance distributions, metabolites, and amino acid balance between raw cow/goat milk and Amasi samples. Full article
(This article belongs to the Special Issue Dairy Fermentation, 3rd Edition)
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17 pages, 4018 KB  
Article
Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation
by Maret Andreson, Jekaterina Kazantseva, Aili Kallastu, Taaniel Jakobson, Inga Sarand and Mary-Liis Kütt
Fermentation 2024, 10(12), 663; https://doi.org/10.3390/fermentation10120663 - 23 Dec 2024
Cited by 2 | Viewed by 2780
Abstract
The majority of non-dairy starter cultures on the market are originally isolated from milk and therefore do not provide the most optimal fermentation for plant matrices. Developing plant-derived starter cultures is essential for creating high-quality, tasty dairy alternatives. This study aims to isolate [...] Read more.
The majority of non-dairy starter cultures on the market are originally isolated from milk and therefore do not provide the most optimal fermentation for plant matrices. Developing plant-derived starter cultures is essential for creating high-quality, tasty dairy alternatives. This study aims to isolate and characterize bacterial strains with the potential to be used as non-dairy starters from plant sources via backslopping evolution. A natural consortium of macerated plants was inoculated into two oat and two pea commercial drinks and backslopped for seventeen cycles to evolve the bacterial consortium at 25 °C, 34 °C, and 42 °C. The results showed that the initial natural consortium contained less than 1% lactic acid bacteria, and after the seventeenth cycle, lactic acid bacteria dominated in all investigated consortia. Oat Od1-25 and Od2-42 and pea Pd1-34 and Pd1-42 samples were selected for strain isolation based on amplicon-based metagenetic analysis of 16S rRNA gene sequencing and sensory properties. The strain isolation was performed using an out-plating technique, and colonies were identified by MALDI-TOF mass spectrometry. Altogether, eleven lactic acid bacteria species of plant origin were obtained. The strains belonged to the Leuconostoc, Enterococcus, Lactobacillus, and Lactococcus genera. Full article
(This article belongs to the Special Issue Microbiota and Metabolite Changes in Fermented Foods)
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21 pages, 886 KB  
Article
Machine Learning Prediction of Foaming in Anaerobic Co-Digestion from Six Key Process Parameters
by Sarah E. Daly and Ji-Qin Ni
Fermentation 2024, 10(12), 639; https://doi.org/10.3390/fermentation10120639 - 13 Dec 2024
Cited by 3 | Viewed by 2407
Abstract
Foaming in co-digested anaerobic digesters can reduce biogas production, leading to economic loss. However, the underlying causes of foaming are not completely understood. This study investigated a field-scale mesophilic digester system that experienced intermittent foaming, employing experimental and modeling methods over a 16-month [...] Read more.
Foaming in co-digested anaerobic digesters can reduce biogas production, leading to economic loss. However, the underlying causes of foaming are not completely understood. This study investigated a field-scale mesophilic digester system that experienced intermittent foaming, employing experimental and modeling methods over a 16-month period. Samples were collected during both foaming and non-foaming events and were thoroughly characterized for methane (CH4) yields and different physical and chemical concentrations, including volatile solids (VS), metals, total phosphorus (TP), total chemical oxygen demand (TCOD), total volatile fatty acids (TVFAs), and total alkalinity (TALK). Machine learning techniques were applied to predict foaming events with several algorithms tested to optimize prediction accuracy. The results showed that digester liquid and effluent samples collected from foaming events had significantly lower (p < 0.05) average CH4 yields (77 and 45 mL CH4 g VS−1) than during non-foaming events (150 and 83 mL CH4 g VS−1). Recursive feature modeling identified six key parameters (1. Fe(II):S; 2. Fe(II):TP; 3. TCOD; 4. Fe; 5. TVFA:TALK; and 6. Cu) associated with digester foaming. Among the tested machine learning models, the support vector machine (SVM) algorithm achieved the highest recognition accuracy of 87%. This study demonstrates that the interactions of multiple chemical and physical process parameters are an important consideration for predicting anaerobic digester foaming. Full article
(This article belongs to the Section Fermentation Process Design)
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17 pages, 3258 KB  
Article
Bioconversion of Agro-Industrial Byproducts Using Bacillus sp. CL18: Production of Feather Hydrolysates for Development of Bioactive Polymeric Nanofibers
by Naiara Jacinta Clerici, Daniel Joner Daroit, Aline Aniele Vencato and Adriano Brandelli
Fermentation 2024, 10(12), 615; https://doi.org/10.3390/fermentation10120615 - 30 Nov 2024
Cited by 3 | Viewed by 2163
Abstract
Microbial fermentation represents an interesting strategy for the management and valorization of agro-industrial byproducts. In this study, the proteolytic strain Bacillus sp. CL18 was used to produce bioactive hydrolysates during submerged cultivation with various protein-containing substrates, including byproducts from the poultry (feathers), cheese [...] Read more.
Microbial fermentation represents an interesting strategy for the management and valorization of agro-industrial byproducts. In this study, the proteolytic strain Bacillus sp. CL18 was used to produce bioactive hydrolysates during submerged cultivation with various protein-containing substrates, including byproducts from the poultry (feathers), cheese (whey), fish (scales), and vegetable oil (soybean meal) industries. The bioactive feather hydrolysates (BFHs) showing high antioxidant activity were incorporated in poly(vinyl alcohol) (PVA) and poly-ε-caprolactone (PCL) nanofibers by the electrospinning technique. The PVA nanofibers containing 5% BFH reached antioxidant activities of 38.7% and 76.3% for DPPH and ABTS assays, respectively. Otherwise, the PCL nanofibers showed 49.6% and 55.0% scavenging activity for DPPH and ABTS radicals, respectively. Scanning electron microscopy analysis revealed that PVA and PCL nanofibers containing BFH had an average diameter of 282 and 960 nm, respectively. Moreover, the results from thermal analysis and infrared spectroscopy showed that the incorporation of BFH caused no significant modification in the properties of the polymeric matrix. The bioconversion of feathers represents an interesting strategy for the management and valorization of this byproduct. Furthermore, the effective incorporation of BFH in polymeric nanofibers and validation of the biological activity suggest the application of these materials as antioxidant coatings and packaging. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation)
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14 pages, 1896 KB  
Article
Efficient Two-Stage Meso- and Thermophilic Anaerobic Digestion of Food Waste from a Microbial Perspective
by Katsuaki Ohdoi, Yoshihiro Okamoto, Tomonori Koga, Haruka Takahashi, Mugihito Oshiro, Toshihito Morimitsu, Hideki Muraoka, Yukihiro Tashiro and Kenji Sakai
Fermentation 2024, 10(12), 607; https://doi.org/10.3390/fermentation10120607 - 28 Nov 2024
Cited by 3 | Viewed by 3578
Abstract
Two-stage meso- and thermophilic anaerobic digestion (TSMTAD) of food waste was examined and its microbiological structure was investigated. The first stage was designed for the primary storage of perishable food waste and the second stage for central biogas production. Mesophilic storage with initial [...] Read more.
Two-stage meso- and thermophilic anaerobic digestion (TSMTAD) of food waste was examined and its microbiological structure was investigated. The first stage was designed for the primary storage of perishable food waste and the second stage for central biogas production. Mesophilic storage with initial neutralization and inoculation of lactic acid bacteria (LAB) resulted in an accumulation of lactic acid (21–23 g/L) with a decreased pH, in which bacterial members in facultative hetero-fermentation-type LAB dominated. Repeated fed-batch storage showed stable accumulation of lactic acid, retaining 89.3% (av.) carbon and preventing the growth of exogenous food pathogens. When the second stage of TSMTAD was compared with direct single-stage anaerobic digestion (SSAD) at 55 °C, the amount of methane accumulated was 1.48-fold higher (896 NmL/g-vs.). The methane yield of the original food refuse was 6.9% higher in the case of TSMTAD. The microbial community structures of both cases were similar, consisting of a sole thermophilic hydrogen-assimilating methanogen, Methanothermobacter thermautotrophicus. However, the abundance of bacteria belonging to two functional groups, H2 CO2 and acetic acid producer, and syntrophic acetate-oxidizing bacteria increased in TSMTAD. This may change the metabolic pathway, contributing to the stimulation of methane productivity. Full article
(This article belongs to the Special Issue Anaerobic Digestion: Waste to Energy: 2nd Edition)
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11 pages, 735 KB  
Article
Development and Large-Scale Production of High-Oleic Acid Oil by Fermentation of Microalgae
by Leon Parker, Kevin Ward, Thomas Pilarski, James Price, Paul Derkach, Mona Correa, Roberta Miller, Veronica Benites, Dino Athanasiadis, Bryce Doherty, Lucy Edy, Gawharah Alnozaili, Nina Reyes, Jon Wittenberg, Gener Eliares, Frédéric Destaillats, Walter Rakitsky and Scott Franklin
Fermentation 2024, 10(11), 566; https://doi.org/10.3390/fermentation10110566 - 6 Nov 2024
Cited by 10 | Viewed by 4603
Abstract
Our classical strain improvement began with an isolate showing 28% palmitic and 60% oleic acids. UV and chemical mutagenesis enhanced our strain’s productivity, carbon yield, and oleic acid content. The iterative methodology we used involved the creation of mutant libraries followed by clonal [...] Read more.
Our classical strain improvement began with an isolate showing 28% palmitic and 60% oleic acids. UV and chemical mutagenesis enhanced our strain’s productivity, carbon yield, and oleic acid content. The iterative methodology we used involved the creation of mutant libraries followed by clonal isolation, assessments of feedstock utilization and growth, oil titer, and the validation of oil composition. Screening these libraries facilitated the identification of isolates with the ability to produce elevated levels of oleic acid, aligning with the targets for high-oleic acid substitutes. Utilizing a classical strain improvement approach, we successfully isolated a high-oleic acid strain wherein the level of oleic acid was increased from 60 to >86% of total FA. The performance of the classically improved high oleic acid-producing strain was assessed at fermentation scales ranging from 1 L to 4000 L, demonstrating the utility of our strain and process at an industrial scale. These oils offer promise in various applications across both the food and industrial sectors, with the added potential of furthering sustainability and health-conscious initiatives. Full article
(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)
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12 pages, 1505 KB  
Article
Constructing a New Pathway for Ethylene Glycol Biosynthesis and Its Coenzyme Reuse Mechanism
by Zeyang Zhu, Wenwei Li, Dan Wang, Xia Fang, Jianing Li and Xuyang Li
Fermentation 2024, 10(11), 558; https://doi.org/10.3390/fermentation10110558 - 31 Oct 2024
Viewed by 3635
Abstract
As a high-value bulk chemical, ethylene glycol plays an important role in many fields such as energy, the chemical industry, and automobile manufacturing. At the same time, methanol, as an economical and efficient raw material, has shown great potential in promoting the innovation [...] Read more.
As a high-value bulk chemical, ethylene glycol plays an important role in many fields such as energy, the chemical industry, and automobile manufacturing. At the same time, methanol, as an economical and efficient raw material, has shown great potential in promoting the innovation of bio-based chemicals and fuels. In view of this, this study focused on the excavation and innovative application of enzymes, and successfully designed an efficient artificial cascade catalytic system. The system cleverly converts methanol into ethylene glycol, and the core is composed of methanol dehydrogenase, glycolaldehyde synthase, and lactoaldehyde–pyruvate oxidoreductase. The three enzyme systems work together, which not only simplifies the metabolic pathway, but also realizes the efficient reuse of coenzymes. Subsequently, after ribosome-binding site (RBS) optimization, isopropyl β-D-Thiogalactoside (IPTG) induction regulation, and methanol concentration adjustment, the concentration of ethylene glycol reached 14.73 mM after 48 h of reaction, and the conversion rate was 58.92%. Furthermore, a new breakthrough in ethylene glycol production was achieved within 48 h by using a two-stage biotransformation strategy and fed-batch feeding in a 5 L fermentor, reaching 49.29 mM, which is the highest yield of ethylene glycol reported so far. This achievement not only opens up a new way for the biotransformation of ethylene glycol, but also lays a foundation for the industrial application in this field in the future. Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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17 pages, 3805 KB  
Article
Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar
by Bruna Leal Maske, Ignácio Ruiz, Alexander da Silva Vale, Vitória de Mello Sampaio, Najua Kêmil El Kadri, Carlos Ricardo Soccol and Gilberto Vinícius Pereira
Fermentation 2024, 10(11), 552; https://doi.org/10.3390/fermentation10110552 - 30 Oct 2024
Cited by 3 | Viewed by 5496
Abstract
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected every ten days. Using Illumina sequencing and chromatographic techniques [...] Read more.
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected every ten days. Using Illumina sequencing and chromatographic techniques (HPLC and GC-MS), we mapped microbial shifts and metabolite profiles. Early fermentation showed a diverse microbial presence, including genera such as Cronobacter, Luteibacter, and Saccharomyces. A stable microbial ecosystem established between days 15 and 70, characterized by the dominance of Leuconostoc, Gluconobacter, and Saccharomyces, which facilitated consistent substrate consumption and metabolite production, including various organic acids and ethanol. By day 70, Acetobacter prevalence increased significantly, correlating with a peak acetic acid production of 12.4 g/L. Correlation analyses revealed significant relationships between specific microbes and volatile organic compounds. This study highlights the crucial roles of these microbes in developing sensory profiles suited for industrial applications and proposes an optimal microbial consortium for enhancing vinegar quality. These data suggest that an optimal microbial consortium for vinegar fermentation should include Saccharomyces for efficient alcohol production, Leuconostoc for ester-mediated flavor complexity, and Acetobacter for robust acetic acid production. The presence of Komagataeibacter could further improve the sensory and functional qualities due to its role in producing bacterial cellulose. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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