Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology and Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 15.4 days after submission; acceptance to publication is undertaken in 2.6 days (median values for papers published in this journal in the second half of 2024).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.3 (2023);
5-Year Impact Factor:
3.7 (2023)
Latest Articles
Impact of Sulfur Dioxide and Dimethyl Dicarbonate Treatment on the Quality of White Wines: A Scientific Evaluation
Fermentation 2025, 11(2), 86; https://doi.org/10.3390/fermentation11020086 (registering DOI) - 9 Feb 2025
Abstract
The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to
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The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to determine the optimal treatment protocol to maintain the physico–chemical and microbiological stability of white wines with high residual sugar. Thus, the present research focuses on analyzing the influence of both treatments, combined or separate, on 45 wine samples obtained from a blend of Muscat Ottonel and Fetească Regală grape varieties, where different doses of 6% aqueous SO2 solution (40, 80, and 160 mg/L) and dimethyl bicarbonate (0, 100, and 200 mg/L) were used. In order to assess the ability of dimethyl dicarbonate to suppress microorganisms, varying concentrations of Brettanomyces bruxellensis and Schizosaccharomyces pombe yeasts were inoculated (0, 30, 100 CFU/mL wine). The results indicate that, while sulfur dioxide cannot be entirely substituted in wines, both treatments can effectively lower or inhibit the activity of spoilage microorganisms. For the wines’ physico–chemical and microbiological stability, the treatment that used the synergistic force of sulfur dioxide (160 mg/L) and dimethyl dicarbonate (200 mg/L wine) performed the best.
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(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)
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Open AccessArticle
Effects of Adding Guanidinoacetic Acid to the Diet of Jersey Cows on Ruminal Fermentation, Milk Efficiency, Milk Quality and Animal Health
by
Gabriel J. Wolschick, Patrícia T. Wolschick, Ana Luiza M. Souza, Mateus H. Signor, Rafael V. P. Lago, Michel Breancini, Maksuel G. de Vitt, Fernanda Picoli, Amanda C. B. Mangoni, Bruna Klein, Roger Wagner, Gabriela S. Schroeder, Ketlyn Wegener, Carine F. Milarch and Aleksandro S. da Silva
Fermentation 2025, 11(2), 85; https://doi.org/10.3390/fermentation11020085 (registering DOI) - 8 Feb 2025
Abstract
The aim of this study was to investigate the effects of including guanidinoacetic acid (GAA) in the diet of Jersey cows during their first lactation, evaluating the effects on the ruminal environment, productivity, milk composition and quality, and hematological variables. The study used
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The aim of this study was to investigate the effects of including guanidinoacetic acid (GAA) in the diet of Jersey cows during their first lactation, evaluating the effects on the ruminal environment, productivity, milk composition and quality, and hematological variables. The study used 18 Jersey animals in their first lactation with 230 days of lactation. The study lasted 28 days: 14 days of adaptation, and 14 days for data and sample collection. The animals were housed in a compost barn confinement system and milking was performed by a robotic system. The cows were randomly divided into two groups of nine each, a control group and a treatment group (guanidinoacetic acid at a dose of 10 g animal/day). The animals were fed individually provided at three times, with weighing of the leftovers whenever necessary. The diet was formulated to meet the nutritional requirements of the animals, using the Nutrient Requirements of Dairy 2001 and considering an average daily production of 20 L/cow. The animals in the treatment group showed higher feed intake compared to the control group, and consequently, milk production was also higher in the treatment group. No difference was observed between the groups for milk efficiency, since the increase in production is directly related to the increase in intake of the treated animals. The cows that consumed GAA had a higher percentage of total milk solids; however, there was no significant effect on the percentage of fat, protein, lactose and fatty acid profile. Greater bacterial activity was observed in the ruminal fluid, which may have improved degradation and increased the rate of passage of the feed, resulting in greater milk production. There was no effect of the treatment on the volatile fatty acid profile in the rumen. A treatment × day interaction for beta-hydroxybutyrate concentration in the blood was observed, with lower levels observed in the animals in the treatment group. The total leukocyte count was lower in the blood of cows that consumed GAA as a result of the lower lymphocyte count. On days 21 and 28, a higher concentration of total cholesterol was observed, associated with lower activity of the enzymes creatine kinase, aspartate aminotransferase (AST), alanine aminotransferase (ALT), gamma glutamyl transferase (GGT) in the serum of cows in the treatment group compared to the control group. On day 28, lower lipid peroxidation (TBARS) associated with an increase in antioxidant enzymes (superoxide dismutase and glutathione S-transferase) was observed in cows that consumed GAA. The results allow us to conclude that the addition of GAA to the diet of dairy cows has positive effects on zootechnical performance.
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(This article belongs to the Special Issue Research Progress of Rumen Fermentation)
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Open AccessReview
The Impact of Fermented Gamma-Aminobutyric Acid on Poultry Growth Performance Through Insulin-like Growth Factor-1 Activation
by
Rafiq Ahmad, Chetan Pandit, Yu-Hsiang Yu, Wei-Jung Chen, Yu-Chieh Cheng, Ilyas Ali and Yeong-Hsiang Cheng
Fermentation 2025, 11(2), 84; https://doi.org/10.3390/fermentation11020084 - 7 Feb 2025
Abstract
Gamma-aminobutyric acid (GABA) is becoming more well-acknowledged for its ability to improve the development performance of poultry, particularly by interacting with the Insulin-like growth Factor 1 (IGF-1) pathway. This review emphasizes the importance of GABA in optimizing poultry production by thoroughly examining its
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Gamma-aminobutyric acid (GABA) is becoming more well-acknowledged for its ability to improve the development performance of poultry, particularly by interacting with the Insulin-like growth Factor 1 (IGF-1) pathway. This review emphasizes the importance of GABA in optimizing poultry production by thoroughly examining its biochemical characteristics, physiological roles, and molecular mechanisms of action. GABA is a crucial inhibitory neurotransmitter that not only regulates neuronal excitability but also optimizes metabolic processes critical for growth. Supplementing poultry feeds with GABA has been shown to enhance feed conversion efficiency, increase body weight, and bolster immune function. The interplay between GABA and IGF-1 is crucial, as GABA modulates IGF-1 levels and receptor sensitivity, promoting muscle development and overall metabolic health. This review emphasizes the importance of fermentation processes in producing bioavailable GABA, presenting promising implications for sustainable poultry farming practices. Further investigation into GABA supplementation strategies in poultry could lead to improved growth performance and healthier production systems.
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(This article belongs to the Special Issue Application and Research of Solid State Fermentation)
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Open AccessArticle
The Effect of Alpine Herbs on the Microbiota of In Vitro Rumen Fermentation
by
Jonas Andersen, Selene Massaro, Giulia Dallavalle, Pavel Solovyev, Luana Bontempo, Franco Tagliapietra and Elena Franciosi
Fermentation 2025, 11(2), 83; https://doi.org/10.3390/fermentation11020083 - 7 Feb 2025
Abstract
Milk from cows grazing on alpine pastures has higher quality than milk from indoor-fed cows, likely due to diet-driven differences in rumen microbiota. We assessed the effects of supplementing alpine herbs—each varying in its content of fiber, protein, and polyphenol—on rumen microbiota via
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Milk from cows grazing on alpine pastures has higher quality than milk from indoor-fed cows, likely due to diet-driven differences in rumen microbiota. We assessed the effects of supplementing alpine herbs—each varying in its content of fiber, protein, and polyphenol—on rumen microbiota via in vitro fermentation, comparing these to a grass hay control using metagenomic sequencing. Fermentations with alpine herbs compared to grass hay control had higher content of fibrolytic Prevotella and lower abundances of Butyrivibrio, Ruminococcaceae, Anaerovibrio, Succiniclasticum, and Desulfovibrio. Fermentations with high starch content (Alchemilla vulgaris, Gallium odoratum and Sanguisorba officinalis) had low, microbial diversity, while fermentations with high content of structural fibre (Sisymbrium officinale, Tanacetum vulgare, and Cicerbita alpina) had high microbial diversity. C. alpina, Sa. officinalis, and T. vulgare fermentations that had high lignin content showed a higher abundance of Bacteroidetes and a lower abundance of Firmicutes. Fermentations with high protein content (G. odoratum and T. vulgare) induced higher abundance of fibrolytic Lachnospiraceae. Sa. officinalis and A. vulgaris fermentations with high content of polyphenols were associated with increased abundances of Streptococcus and family RF-16 and lower abundances of family BS11 and Desulfovibrio. Fermentations with C. alpina and Si. Officinale induced higher abundance of fibrolytic Fibrobacter succinogenes. The beta diversity between fermentations corresponded to differences in the contents of protein, lignin, and polyphenols in the plant material. In conclusion, different herbs can promote the abundance of various fibrinolytic bacteria and change the microbial diversity, which has potential to increase the feed efficiency and the robustness of microbiota and reduce methane production.
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(This article belongs to the Special Issue Ruminal Fermentation)
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Open AccessArticle
The Optimization of the Nutrient Medium Composition for the Submerged Cultivation of the Mycolicibacterium neoaurum Strain VKM Ac-3067D in a 100 L Bioreactor Under Controlled Conditions by Mathematical Planning
by
Vera V. Yaderets, Nataliya V. Karpova, Elena V. Glagoleva, Alexandra S. Shibaeva and Vakhtang V. Dzhavakhiya
Fermentation 2025, 11(2), 82; https://doi.org/10.3390/fermentation11020082 - 7 Feb 2025
Abstract
The biotechnological production of carotenoids offers a promising alternative to their chemical synthesis or extraction from plants. Mycolicibacterium species have shown potential as pigment-producing microorganisms. However, bacterial strains typically exhibit lower productivity compared to fungal and yeast strains. Earlier, we enhanced the β-carotene
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The biotechnological production of carotenoids offers a promising alternative to their chemical synthesis or extraction from plants. Mycolicibacterium species have shown potential as pigment-producing microorganisms. However, bacterial strains typically exhibit lower productivity compared to fungal and yeast strains. Earlier, we enhanced the β-carotene biosynthesis in M. neoaurum strain VKM Ac-3067D by modifying the cultivation medium. Key changes included replacing glucose with glycerol and soybean meal with skimmed milk powder (SMP) and increasing the urea content from 0.5 to 1.0 g/L. To further optimize β-carotene yield, a steepest ascent method was applied combining factorial design with a gradient-based optimization (Wilson–Box method). The resulting regression model showed that the most influential factors were the glycerol concentration and SPM use. The in-flask fermentation of the Ac-3067D strain in a medium containing 25.5 g/L of glycerol (carbon source) and 12.80 g/L of SMP (nitrogen source) increased β-carotene yield to 318.4 ± 8.3 mg/kg. In a 15 L bioreactor, β-carotene yield increased to 432.3 ± 10.4 mg/kg, while the biomass concentration reached 23.2 ± 1.2 g/L. The further scaling up to a 100 L bioreactor increased both β-carotene yield (450.4 ± 8.2 mg/kg) and biomass concentration (25.2 ± 1.1 g/L). Thus, β-carotene production technology using the M. neoaurum strain AC-3067D was successfully scaled up from 750 mL flasks to a 100 L bioreactor, confirming its potential for industrial-scale application.
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(This article belongs to the Special Issue Fermentation Processes: Modeling, Optimization and Control: 2nd Edition)
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The Influence of Different Oat–Pea Mixed Cropping Ratios in a Corral Coupled with Lactic Acid Bacteria Inoculation on Silage Quality
by
Yuyan Ma, Chengmei Xu, Gang Lin, Yajiao Zhao, Jiahong Xiang and Tao Wu
Fermentation 2025, 11(2), 81; https://doi.org/10.3390/fermentation11020081 - 7 Feb 2025
Abstract
This study was carried out in Haiyan County, Qinghai Province. The aim was to explore the impacts of a mixed cropping of oats and peas sown in a corral with the addition of lactic acid bacteria (LAB) including Lactobacillus plantarum, Lactobacillus buchneri
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This study was carried out in Haiyan County, Qinghai Province. The aim was to explore the impacts of a mixed cropping of oats and peas sown in a corral with the addition of lactic acid bacteria (LAB) including Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus pentosaceus on silage quality, so as to alleviate the shortage of winter forages. A two-factor experimental design was adopted. For the treatments with and without LAB addition, the ratios of oat to pea in the plots were set as 1:0, 2:1, 1:1, 1:2, and 0:1, respectively. Subsequently, the materials were subjected to the silage process at 19 °C for 45 days. Silage samples were collected to determine their sensory quality, nutritional quality, and fermentation quality in order to evaluate the fermentation effect. The results showed that mixed cropping could improve forage quality. Without the addition of LAB, the soluble sugar content of the mixture of oats and peas in a 2:1 ratio increased significantly by 21.9% compared with that of the pea monoculture (p < 0.05), and the crude protein content of the mixture of oats and peas in a 1:2 ratio increased by 31.6% compared with that of the oat monoculture (p < 0.05). Meanwhile, the contents of acid and neutral detergent fibers decreased significantly (p < 0.05) with the increase in pea radios. After the addition of LAB, different results were obtained due to the fermentation of lactic acid bacteria during the silage process. The pH value decreased, the lactic acid content increased significantly, and the ratio of ammonia nitrogen to total nitrogen decreased significantly. Based on comprehensive analysis, an appropriate mixed cropping ratio combined with LAB addition can improve silage quality. Among them, the mixture of oats and peas in a 1:1 ratio with LAB addition for silage had the highest silage score, indicating good silage and feed quality. I While with or without LAB addition, the ratio of 1:2 is the best, followed by the ratio of 1:1.
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(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
Simultaneous Saccharification and Fermentation of Wheat Starch for Bioethanol Production
by
Vesna Vučurović, Aleksandra Katanski, Damjan Vučurović, Bojana Bajić and Siniša Dodić
Fermentation 2025, 11(2), 80; https://doi.org/10.3390/fermentation11020080 - 6 Feb 2025
Abstract
Bioethanol is a renewable, environmentally-friendly biofuel conventionally produced through the alcoholic fermentation of sugary or starch-rich substrates by microorganisms, commonly Yeast Saccharomyces cerevisiae. Intermediates of industrial wheat flour wet milling processing to starch, such as A-starch and B-starch milk, are cost-effective, abundant,
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Bioethanol is a renewable, environmentally-friendly biofuel conventionally produced through the alcoholic fermentation of sugary or starch-rich substrates by microorganisms, commonly Yeast Saccharomyces cerevisiae. Intermediates of industrial wheat flour wet milling processing to starch, such as A-starch and B-starch milk, are cost-effective, abundant, and non-seasonal feedstocks for bioethanol production. This study evaluates the bioethanol production from wheat A-starch and B-starch milk and mixtures of these two substrates in different ratios (1:3, 1:1, and 3:1) using two cold hydrolysis procedures at 65 °C: (i) simultaneous liquefaction and saccharification (SLS) followed by fermentation, and (ii) liquefaction by alpha-amylase followed by simultaneous saccharification and fermentation (SSF). The results demonstrated that SSF and SLS are equally efficient procedures for reaching a high ethanol yield of 53 g per 100 g of starch and 93% of starch conversion to ethanol for all investigated substrates. Lower levels of non-starch components in A-starch milk, which typically contribute to volatile by-product formation, allowed clear distillate profiles in terms of and lower content of aldehydes, methanol, and volatile acidity, enhancing ethanol distillate purity compared to B-starch milk. Mixing high-quality A-starch milk with low-cost B-starch milk enables higher ethanol yield, improved distillate quality, and energy savings for efficient industrial-scale applications.
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(This article belongs to the Special Issue Biofuels Production and Processing Technology, 3rd Edition)
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Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
by
María Belén Mazzucco, Milena Jovanovich, María Eugenia Rodríguez, Juan Martín Oteiza and Christian Ariel Lopes
Fermentation 2025, 11(2), 79; https://doi.org/10.3390/fermentation11020079 - 6 Feb 2025
Abstract
Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations
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Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality.
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(This article belongs to the Collection Yeast Biotechnology)
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Open AccessEditorial
Feature Review Papers in Microbial Metabolism, Physiology and Genetics
by
Ronnie G. Willaert
Fermentation 2025, 11(2), 78; https://doi.org/10.3390/fermentation11020078 - 5 Feb 2025
Abstract
This inaugural Special Issue of Fermentation (MDPI) features review articles spanning various aspects of microbial metabolism, physiology, and genetics [...]
Full article
(This article belongs to the Special Issue Feature Review Papers in Microbial Metabolism, Physiology & Genetics 2023)
Open AccessArticle
Increasing the Nutritional Value of Camelina Meal via Trametes versicolor Solid-State Fermentation with Various Co-Substrates
by
Kristin Boardman, Xiao Sun, Dana Yao, Chi Chen, Leif van Lierop and Bo Hu
Fermentation 2025, 11(2), 77; https://doi.org/10.3390/fermentation11020077 - 4 Feb 2025
Abstract
Upcycling low-cost agricultural by-products into valuable and sustainable alternative feeding materials could secure human food-supply chains with a low carbon footprint. This study explored increasing the feeding value of camelina meal (CAM) mixed with wheat bran (WB), soybean hulls (SH), and rice hulls
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Upcycling low-cost agricultural by-products into valuable and sustainable alternative feeding materials could secure human food-supply chains with a low carbon footprint. This study explored increasing the feeding value of camelina meal (CAM) mixed with wheat bran (WB), soybean hulls (SH), and rice hulls (RH) for monogastric animals via solid-state fermentation (SSF) using white rot fungus Trametes versicolor. Experiments evaluated fungal growth, amino acid profiles, structural carbohydrates, glucosinolates, phytate and in vitro dry matter digestibility (IVDMD). Weight loss analysis indicated that fungal growth was more active in WB/CAM and SH/CAM substrates than RH/CAM. Significant phytic acid degradation and near-complete glucosinolate elimination improved CAM feed quality across all substrates. Fermentation increased total and essential amino acids in the SH/CAM mixture, while reductions occurred in WB/CAM and RH/CAM mixtures. SH/CAM fermentation caused substantial cellulose and hemicellulose degradation, resulting in a 44% IVDMD increase. Conversely, RH/CAM fermentation decreased IVDMD despite a reduction in cellulose, possibly due to protein degradation. This study demonstrates the potential of T. versicolor-mediated SSF to enhance CAM and other agricultural residues’ feeding value for monogastric animal applications.
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(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
The Application of an Effective Microbial Fermentation Product as a Biostimulant in the Bioremediation of Soil Contaminated with Benzo[a]pyrene
by
Xin Xie and Tangbing Cui
Fermentation 2025, 11(2), 76; https://doi.org/10.3390/fermentation11020076 - 4 Feb 2025
Abstract
The efficiency of polycyclic aromatic hydrocarbon (PAH) removal by indigenous microorganisms is often suboptimal, resulting in constraints on its practical application. To enhance the degradation efficiency of benzo[a]pyrene (B[a]P) in contaminated soil, an effective microbial fermented product (EMF) was employed as a biostimulant.
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The efficiency of polycyclic aromatic hydrocarbon (PAH) removal by indigenous microorganisms is often suboptimal, resulting in constraints on its practical application. To enhance the degradation efficiency of benzo[a]pyrene (B[a]P) in contaminated soil, an effective microbial fermented product (EMF) was employed as a biostimulant. Our findings demonstrated that when 1‱ or 1‰ (w/w) of the EMF was applied to the B[a]P-contaminated soil for 21 days, the biodegradation rates of the B[a]P were 59.37% and 100%, respectively, which is much higher than that by the natural attenuation (18.79%). The abundance of the 16S rDNA and PAH-RHDα GP genes were both significantly increased due to the applied EMF. Soil enzymatic activities were also affected, to different degrees, by the addition of the EMF. The diversity, composition, and functionality of the soil microbial community also changed to varying degrees. These results suggest that the use of the EMF to enhance the biodegradation of the B[a]P in soil may hold promise for the microbial remediation of PAH-contaminated soils.
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(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section “Microbial Metabolism, Physiology & Genetics”)
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Open AccessArticle
Fungal Biodegradation of Procyanidin in Submerged Fermentation
by
Leidy Johana Valencia-Hernández, Jorge E. Wong-Paz, J. Alberto Ascacio-Valdés, Arely Prado-Barragan, Mónica L. Chávez-González and Cristóbal N. Aguilar
Fermentation 2025, 11(2), 75; https://doi.org/10.3390/fermentation11020075 - 3 Feb 2025
Abstract
The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make
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The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with Aspergillus niger GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an m/z of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that A. niger GH1 is able to degrade and biotransform procyanidin C1.
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(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section “Microbial Metabolism, Physiology & Genetics”)
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Open AccessArticle
Identification of Corn Chaff as an Optimal Substrate for the Production of Rhamnolipids in Pseudomonas aeruginosa Fermentations
by
Adriana Bava, Sara Carnelli, Mentore Vaccari, Trello Beffa and Fabrizio Beltrametti
Fermentation 2025, 11(2), 74; https://doi.org/10.3390/fermentation11020074 - 3 Feb 2025
Abstract
Waste biomass deriving from agricultural activities has different destinations depending on the possibility of applying it to specific processes. As the waste biomass is abundant, cheap, and generally safe, it can be used for several applications, biogas production being the most relevant from
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Waste biomass deriving from agricultural activities has different destinations depending on the possibility of applying it to specific processes. As the waste biomass is abundant, cheap, and generally safe, it can be used for several applications, biogas production being the most relevant from the quantitative point of view. In this study, we have used a set of agricultural by-products (agro-waste) deriving from the post-harvest treatment of cereals and legumes as the growth substrate for selected biosurfactant-producing microbial strains. The agricultural by-products were easily metabolized and highly effective for the growth of microorganisms and the production of rhamnolipids and surfactin by Pseudomonas aeruginosa and Bacillus subtilis, respectively. In particular, the use of corn chaff (“bee-wings”) was suitable for the production of rhamnolipids. Indeed, in corn-chaff-based media, rhamnolipids yields ranged from 2 to 18 g/L of fermentation broth. This study demonstrated that the use of waste raw materials could be applied to reduce the carbon footprint of the production of biosurfactants without compromising the possibility of having a suitable fermentation medium for industrial production.
Full article
(This article belongs to the Special Issue Bioconversion of Biomass for Effective Production of Biofuels as Well as Biobased Chemicals and Materials)
Open AccessArticle
Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
by
Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto and Pilar Blanco
Fermentation 2025, 11(2), 73; https://doi.org/10.3390/fermentation11020073 - 3 Feb 2025
Abstract
The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with S. cerevisiae XG3 to ferment grape musts
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The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with S. cerevisiae XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. M. fructicola Mf278 and P. kluyveri Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of S. cerevisiae XG3, they rapidly declined. A codominance of different S. cerevisiae strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, M. Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with S. cerevisiae, and were better valued at the sensory level.
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(This article belongs to the Special Issue Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages)
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Open AccessArticle
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
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
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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.
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(This article belongs to the Special Issue Lignocellulosic Biomass Valorization)
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Open AccessArticle
Oxalic Acid Supplementation in Different Hemicellulose Diets Affects In Vitro Rumen Fermentation by Regulating Nutritional Digestibility, Microbial Diversity and Metabolic Pathways
by
Longyu Zhang, Yue Pan, Ziyuan Wang, Miao Zhang, Yuanhong Xia, Huaizhi Jiang, Guixin Qin, Tao Wang, Xuefeng Zhang, Weigang Zhang, Wei Zhao, Yuguo Zhen and Zhe Sun
Fermentation 2025, 11(2), 71; https://doi.org/10.3390/fermentation11020071 - 2 Feb 2025
Abstract
Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on
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Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on sheep rumen fermentation, microbial diversity, and metabolite production in vitro. Diets with low and high HM levels (10.3% and 17%, respectively) and supplemented with seven concentrations of OA (0, 2.5, 5, 10, 20, 40, 80 mg/kg DM) were evaluated. Tests were conducted under both low (HM10.3%) and high (HM17%) hemicellulose conditions; however, the addition of 10 mg/kg DM oxalic acid could have better effects under low hemicellulose (HM10.3%), with higher concentrations of acetic, propionic, and butyric acids, as well as total acids. A 2 × 2 factorial design was used to collect rumen fluid after 12 h of fermentation to analyze microbial populations and metabolites. OA supplementation at 10 mg/kg DM significantly increased the relative abundances of several bacterial genera, including Prevotella, Butyrivibrio, Ruminococcus, Sharpea, RFN20, Bulleidia, Olsenella, and Bifidobacterium (p < 0.05). A positive correlation was observed between Butyrivibrio and Sharpea and the production of isobutyric and isovaleric acids (p < 0.01), indicating that these bacteria play a role in volatile fatty acid (VFA) production. Furthermore, rumen metabolites involved in mineral absorption and lipid metabolism, including α-tocopherol, L-glutamic acid, and ginkgolide B, were upregulated. In summary, supplementation with oxalic acid in HM diets alters rumen fermentation, enhances nutrient digestibility, promotes microbial diversity, and influences metabolic pathways. Thus, OA supplementation should be tailored to specific dietary conditions for optimal effects.
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(This article belongs to the Special Issue In Vitro Fermentation, Fourth Edition)
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Open AccessArticle
Exploring the Fermentation Potential of Kluyveromyces marxianus NS127 for Single-Cell Protein Production
by
Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma-Amaro, Weiwei Zhao and Dingrong Kang
Fermentation 2025, 11(2), 70; https://doi.org/10.3390/fermentation11020070 - 2 Feb 2025
Abstract
Kluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative protein source for single-cell protein (SCP) production. Various
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Kluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative protein source for single-cell protein (SCP) production. Various Kluyveromyces strains were isolated and screened from traditional fermented dairy products, with Kluyveromyces marxianus NS127 identified as the most promising strain due to its superior growth characteristics, high SCP yield, and environmental tolerance. Notably, Kluyveromyces marxianus NS127 demonstrated significant substrate conversion capacity with a biomass yield of 0.63 g biomass/g molasses, achieving a dry biomass concentration of 66.64 g/L and a protein yield of 28.37 g/L. The protein extracted from the dry biomass exhibited excellent solubility (62.55%) and emulsification properties (13.15 m2/g) under neutral conditions, alongside high foaming stability (93.70–99.20%) across a broad pH range (3–11). These results underscore the potential of Kluyveromyces marxianus NS127 as a viable alternative protein source and provide a solid theoretical foundation for its industrial application.
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(This article belongs to the Special Issue New Ways of Production of Single Cell Proteins for Future Food or Feed by Fermentation)
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Open AccessArticle
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
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:
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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.
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(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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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
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
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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.
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(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 5th Edition)
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Open AccessReview
The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds
by
Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong and Dong-Hwa Shin
Fermentation 2025, 11(2), 67; https://doi.org/10.3390/fermentation11020067 - 1 Feb 2025
Abstract
Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown
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Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown to have anti-cancer properties and anti-inflammatory effects by reducing inflammatory cytokines and suppressing pathways associated with diseases such as colitis and hepatitis. Gochujang has also been shown to help prevent obesity by promoting weight loss, inhibiting fat accumulation, and improving lipid profiles. It has also been shown to aid in the prevention of diabetes by suppressing hepatic glucose production and improving insulin sensitivity. The influence of gochujang on the gut microbiota is remarkable, with the ability to increase beneficial bacteria, improve microbial balance, and alleviate metabolic disorders. The primary agents responsible for these effects are capsaicin, fermentation by-products, and other bioactive compounds. The fermentation process, driven by microorganisms, enhances the nutritional and functional properties of gochujang, strengthening its health-promoting potential. This paper provides a comprehensive review of gochujang’s historical background, production methods, the role of microorganisms in fermentation, and its functional properties, emphasizing its value as a functional food for overall health improvement.
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(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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