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Fermentation
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Waste as Feedstock for Fermentation
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Waste as Feedstock for Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 6863

Special Issue Editors

Prof. Dr. Fernanda Cortez Lopes

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Guest Editor
Graduate Program in Cell and Molecular Biology, Center for Biotechnology, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
Interests: microbiome; ureases; antibacterial activity; fungal infections; mycotoxins insect-pest control
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Marilene Henning Henning Vainstein

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Guest Editor
Center for Biotechnology, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
Interests: microbiome analysis; cystic fibrosis; biofilm formation; antifungal activity; proteomics; bioremediation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Fermentation focuses on the innovative and sustainable use of waste materials as feedstock for fermentation processes. Here, we aim to bring together a collection of cutting-edge research articles that explore the potential of transforming various waste streams into valuable products through fermentation.

As the world grapples with increasing waste generation and environmental concerns, the need for sustainable and circular solutions has never been more pressing. Utilizing waste as a feedstock for fermentation not only addresses waste disposal issues but also contributes to the production of biofuels, biochemicals, and other high-value products, thereby promoting a circular economy.

This Special Issue covers a wide range of topics, including the characterization and pretreatment of different waste materials, the optimization of fermentation processes, and the economic and environmental impacts of using waste-derived feedstocks. Our contributors present innovative approaches and technologies for converting agricultural residues, food waste, industrial by-products, and other waste materials into valuable fermentation products.

We hope this Special Issue will inspire researchers, industry professionals, and policymakers to explore and adopt sustainable practices in fermentation science. By showcasing these advancements, we aim to highlight the significant potential of waste valorization and its role in creating a more sustainable future.

Dr. Fernanda Cortez Lopes
Prof. Dr. Marilene Henning Vainstein
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • waste feedstock
  • fermentation processes
  • biofuels
  • biochemicals
  • circular economy
  • agricultural residues
  • food waste
  • industrial by-products
  • waste valorization
  • sustainable solutions

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Related Special Issue

Published Papers (5 papers)

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Research

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18 pages, 1334 KiB  
Article
The Production of an Economical Culture Medium from Apple Pomace for the Propagation of Non-Conventional Cidermaking Yeast Starters
by Josefina M. Fontanini, Andrea C. Origone, Marcela P. Sangorrín, Carmen R. Maturano, Christian A. Lopes and M. Eugenia Rodríguez
Fermentation 2025, 11(1), 33; https://doi.org/10.3390/fermentation11010033 - 15 Jan 2025
Viewed by 964
Abstract
The aim of the present study was to evaluate the use of different chemical treatments of apple pomace in order to produce an economical culture medium for the propagation of two non-conventional yeast strains. An experimental design approach was used for the optimization [...] Read more.
The aim of the present study was to evaluate the use of different chemical treatments of apple pomace in order to produce an economical culture medium for the propagation of two non-conventional yeast strains. An experimental design approach was used for the optimization of the hydrolysis conditions of apple pomace. Both acid and alkaline treatment conditions were tested. The optimal hydrolysis conditions to disrupt the pomace lignocellulosic structure were 1% w/v of H3PO4, 121 °C, and 40 min for acid treatment, while 6% w/v of NH4OH, 20 °C, and 2 h were optimal for the alkaline condition. Saccharomyces uvarum NPCC 1420 and Saccharomyces eubayanus NPCC 1292 yeasts were able to grow in the liquid fraction obtained from both acid and alkaline treatments. However, the medium with the acid treatment was found to be more suitable for yeast growth, showing, for both strains, higher µmax and biomass production and lower td and λ than that observed for the medium with the alkaline treatment. According to the growth parameter analysis for both strains, the acid treatment was selected for further studies. By taking advantage of this agroindustrial by-product, a circular economy approach is promoted, reducing environmental impact and fostering sustainable development. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation)
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17 pages, 3258 KiB  
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
Viewed by 1227
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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17 pages, 1773 KiB  
Article
The Effects of Fermented Cauliflower Residue Feed on the Diarrhea Rate, Intestinal Morphology, Immune Indicators, and Intestinal Flora of Weaned Piglets
by Hongwei Xu, Huihao Wu, Rui Zhou, Fazheng Yu and Rongxin Zang
Fermentation 2024, 10(9), 465; https://doi.org/10.3390/fermentation10090465 - 9 Sep 2024
Cited by 1 | Viewed by 1198
Abstract
This study investigated the effects of incorporating fermented feed into the post-weaning piglet diet, with a focus on its impact on the growth, health, serum markers, immune function, diarrhea rate, and microbial community of post-weaning piglets. Forty-two post-weaning piglets (Duroc × [Landrace × [...] Read more.
This study investigated the effects of incorporating fermented feed into the post-weaning piglet diet, with a focus on its impact on the growth, health, serum markers, immune function, diarrhea rate, and microbial community of post-weaning piglets. Forty-two post-weaning piglets (Duroc × [Landrace × Yorkshire], castrated male), with good health and similar weight (11.40 ± 1.36 kg) at 40 days of age, were randomly assigned to two groups. Throughout the trial, one group received a standard diet (control group) while the other one was given a diet supplemented with fermented feed (experimental group), respectively. The findings revealed that compared to the control group, the post-weaning piglets fed with fermented feed showed increased daily weight gain. The fermented feed also led to an increase in the height of villi in the duodenum or jejunum of post-weaning piglets (p < 0.05), accompanied by an improved ratio of villus height to crypt depth in the experimental group (p < 0.05). Furthermore, the fermented feed enhanced the richness and diversity of the intestinal microbial community in post-weaning piglets (p < 0.05), particularly increasing the relative abundance of Lactobacillaceae and Bifidobacteriaceae. These findings demonstrate that incorporating the fermented feed into the diet can reduce the diarrhea rate, improve growth performance, enhance immune function, and promote intestinal development in post-weaning piglets. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation)
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15 pages, 1612 KiB  
Article
Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates
by Maria Terezinha Santos Leite Neta, Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Luciana Cristina Lins De Aquino Santana and Narendra Narain
Fermentation 2024, 10(8), 430; https://doi.org/10.3390/fermentation10080430 - 17 Aug 2024
Viewed by 1326
Abstract
This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endophytic microorganisms were isolated from strawberry, lychee, and tangerine and used in fermentative [...] Read more.
This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endophytic microorganisms were isolated from strawberry, lychee, and tangerine and used in fermentative processes with passion fruit, guava, and pineapple residues. Key methods included isolating and screening potent aroma-producing microorganisms, identifying them using MALDI-TOF MS, and analyzing volatile compounds by GC-MS. The results identified 37 endophytic microorganisms, with Kloeckera apiculata presenting the greatest aromatic potential. Fermentation with agro-industrial residues produced significant volatile compounds, identifying 27, 23, and 22 compounds from passion fruit, pineapple, and guava residues, respectively. The main conclusions highlighted the high production of ethyl acetate and 2-phenylethyl acetate, which contributed to fruity and floral aromas. The novelty of this study lies in the use of endophytic microorganisms isolated from tropical fruits to biotransform agro-industrial waste into high-value aromatic compounds, offering economic and environmental benefits. This research is significant, as it proposes a sustainable approach to valorize waste and produce natural aroma compounds through biotechnological processes. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation)
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Review

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17 pages, 1151 KiB  
Review
Alternative Uses of Fermented Wheat Bran: A Mini Review
by Longteng Ma, Hao Wang, Yutao Qiu, Ziyue Bai, Zizhong Yang, Enkai Li, Xiaokang Ma and Dingfu Xiao
Fermentation 2024, 10(12), 611; https://doi.org/10.3390/fermentation10120611 - 29 Nov 2024
Cited by 1 | Viewed by 1543
Abstract
Bran is a by-product primarily derived from the milling of grains, notably wheat and rice. It is rich in dietary fiber, vitamins, minerals, and phytochemicals yet often remains underutilized in its raw form. This raw material is abundant and readily available, offering significant [...] Read more.
Bran is a by-product primarily derived from the milling of grains, notably wheat and rice. It is rich in dietary fiber, vitamins, minerals, and phytochemicals yet often remains underutilized in its raw form. This raw material is abundant and readily available, offering significant potential for value-added applications. In its unprocessed state, bran boasts a complex chemical composition that includes proteins, lipids, and carbohydrates. However, it also contains antinutritional components such as phytic acid and enzyme inhibitors, which may limit its nutritional efficacy. Through further processing or storage, these components can be transformed to enhance their antioxidant properties and overall nutritional value. Bran is used in both animal feed and human food applications, though its use is often hindered by its high fiber content and antinutritional factors. To maximize its utility, innovative processing techniques are required to improve its digestibility and nutrient availability. Fermentation presents a viable method for enhancing the nutritional profile of bran. This process typically employs microorganisms such as bacteria, yeast, or fungi to break down complex compounds, thereby increasing the bioavailability of nutrients. After fermentation, bran exhibits improved chemical composition and nutritional value. The process reduces antinutritional components while enriching the bran with beneficial compounds like amino acids and probiotics. Utilizing fermented bran in animal feed offers numerous advantages, including enhanced digestive health, improved nutrient absorption, and augmented disease resistance. It serves as a sustainable feed alternative that supports livestock growth while aligning with ecological goals. The processing of bran through fermentation not only maximizes its nutritional potential but also contributes to sustainable agricultural practices by reducing waste. Future research should focus on optimizing fermentation techniques and exploring novel applications in both feed and food industries to fully realize the benefits of this versatile by-product. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation)
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