413 Results Found

Alfalfa and sainfoin are high-quality forages with different condensed tannins (CT) content, which can be affected by the stage of maturity. To study the effects of CT on fermentation parameters, three substrates (alfalfa, sainfoin, and sainfoin+PEG)...

With age, protein glycation in organisms increases continuously. Evidence from many studies shows that the accumulation of glycated protein is highly correlated with biological aging and the development of aging-related diseases, so developing a diet...

Ultraviolet (UV) irradiation causes skin wrinkles and decreases elasticity. UV also increases binding between advanced glycation end products (AGEs) and the receptor for AGEs (RAGE), resulting in increased inflammation and activation of NF-κB....

This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14, urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic stability. A 2 × 2 × 2 factorial arrangement wit...

This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules’ content. Fermentation of cabbage increased the total phenolic (~...

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based f...

In recent decades, olive oil consumption has almost tripled worldwide. Olive oil production is linked with the production of enormous amounts of olive mill wastewater, the main by-product derived from three-phase olive mills. Due to the environmental...

Several studies on the interaction between gut microbiota and diets, including prebiotics, have been reported in dogs, but no data are available about the effects of dietary administration of grape proanthocyanidins. In the study, 24 healthy adult do...

The authors wish to make the following correction to their paper [...]

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative stu...

Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spe...

Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive compone...

The aim of this study was to distinguish effects due to diet composition from those triggered by ruminal pH on fermentation patterns and microbial profiles in a continuous culture system (RUSITEC). The study followed a 2 × 2 factorial design, w...

Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is...

Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represen...

Methane (CH4) is an end-product of enteric fermentation in cattle [...]

This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow between the two sensor elements during fermentation was observed for the fin...

Durango State has the denomination of origin for the production of mezcal, which is made from Agave durangensis, mainly in an artisanal way; therefore, differences in the fermentation process affect the quality of the final product. The main objectiv...

Lactic acid (LA) has broad applications in the food, chemical, pharmaceutical, and cosmetics industries. LA production demand rises due to the increasing demand for polylactic acid since LA is a precursor for polylactic acid production. Fermentative...

Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound conte...

In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the...

This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosami...

The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due t...

Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and s...

Butanol, produced via traditional acetone-butanol-ethanol (ABE) fermentation, suffers from low yield and productivity. In this article, a non-ABE butanol production process is reviewed. Clostridium pasteurianum has a non-biphasic metabolism, alternat...

Furfural, as a typical byproduct produced during the hydrolysis of lignocellulose biomass, is harmful to the photo fermentation hydrogen production. In this work, the effects of furfural on the photo fermentation hydrogen production by Rhodobacter ca...

Bread residues represent a significant fraction of retail food wastes, becoming a severe environmental challenge and an economic loss for the food sector. They are, however, an attractive resource for bioconversion into value-added products. In this...

Sour beers play an important role in the brewing market, and their production has been growing exponentially. In light of this, six microorganisms directly related to this class of beer were studied, and the fermentation behavior of six strains used...

Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods...

Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among...

Rice koji, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite profiling to compare rice koji fermented with two important filamentous fungus,...

Acetaldehyde is a key carbonyl by-product during red wine alcoholic fermentation; it is reactive and takes part in certain reactions involving anthocyanin. The aim of this study was to investigate the influence of SO2 and condensed tannin on the acet...

This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts and sugar concentrations and the kinetic characteristics of Kombucha...

This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A—cabbage with salt and salicorn...

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough...

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were manipulated...

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the...

Cocoa bean fermentation is carried out in different production areas following various methods. This study aimed to assess how the bacterial and fungal communities were affected by box, ground or jute fermentation methods, using high-throughput seque...

Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil. Several research efforts have focused on upgr...

Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ing...

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product...

Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include...

Yogurt is a highly consumed dairy product valued for its nutritional and probiotic properties. Its production involves the use of lactic acid bacteria, which drive biochemical transformations during fermentation. Optimizing fermentation time without...

Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes b...

The gastrointestinal microbiome has a range of roles in the host, including the production of beneficial fermentation end products such as butyrate, which are typically associated with fermentation of plant fibres. However, domestic cats are obligate...

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical...

A high percentage of the pigments produced by Talaromyces spp. remains inside the cell, which could lead to a high product concentration inhibition. To overcome this issue an extractive fermentation process, perstraction, was suggested, which involve...

The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to deter...

Lactic acid bacteria (LAB) produce important metabolites during fermentation processes, such as exopolysaccharides (EPS), which represent powerful natural antioxidants. On the other hand, H. sabdariffa L. anthocyanin extracts protect LAB and support...

Fermentation at high temperatures may be a viable alternative for ethanol production, especially in tropical climate regions. This work describes the evaluation of ethanol production through extractive fermentation at high temperatures using thermoto...