The editors of Fermentation would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2016.[...]
Peer review is an essential part in the publication process, ensuring that Fermentation maintains high quality standards for its published papers[...]
In this study, the correlations between microbial communities with physicochemical properties and volatile flavor compounds (VFCs) during the fermentation of traditional tomato sour soup (CTN) are explored. The results of high-throughput sequencing (...
Ranging from simple food ingredients to complex pharmaceuticals, value-added products via microbial fermentation have many advantages over their chemically synthesized alternatives. Some of such advantages are environment-friendly production pathways...
During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in...
Lignocellulose and starch-based raw materials are often applied in the investigations regarding biohydrogen generation using dark fermentation. Management of the arising post-fermentation broth becomes a problem. The Authors proposed sequential proce...
This study aimed to explore the dynamic variations of rumen fermentation characteristics and bacterial community composition during a 24 h in vitro fermentation. A total of twenty-three samples were collected from original rumen fluid (ORF, n = 3), f...
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High-quality academic publishing is built on rigorous peer review [...]
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The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans...
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ferm...
Beer fermentation is a critical process that directly influences product quality and flavor. However, traditional fermentation practices often rely on empirical methods, leading to prolonged production cycles and inconsistent product quality. This st...
Dragon fruit has many potential health benefits. It is inexpensive and widely cultivated in Thailand. The addition of dragon fruit to pineapple vinegar may help enhance the total phenolic compounds and antioxidant activity. This study aimed to study...
Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they...
Electro-fermentation (EF) is an upcoming technology that can control the metabolism of exoelectrogenic bacteria (i.e., bacteria that transfer electrons using an extracellular mechanism). The fermenter consists of electrodes that act as sink and sourc...
Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure–ac...
Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacter...
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of v...
Lactic acid fermentation has recently been shown to be a robust storage strategy for food waste prior to conversion to biohydrogen through dark fermentation. However, the importance of initial microbial communities and, more particularly, exogenous m...
Suitable fermentation substrates and fermentation modes can effectively improve the fermentation ethanol yield. In this study, we optimised the hydrothermal pretreatment conditions by orthogonal optimisation using waste tissue paper as substrate. The...
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this pr...
Owing to the well-established application of prebiotics in human food products, there is a growing interest in their potential as dietary supplements for gut microbiota composition and improvement of the digestive health of dogs. However, targeted st...
Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack o...
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial ferm...
Bio-fermentation technology has been successfully developed for ensiling rice straw; however, its effects on the particle-attached microbial community remains unknown. Therefore, rice straw (RS) and bio-fermented rice straw (BFRS) were used as substr...
Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle’s fermentation containers, and artificial bottling costs are high. The goal of this study is to com...
Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains. Low-temperatu...
This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic ac...
Cupriavidus necator can produce single-cell proteins (SCPs) using electrons produced by hydrogen as energy, oxygen as electron acceptors, and CO2 as carbon sources. Gas fermentation is a process of microbial fermentation that uses gas substrates (suc...
The lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these...
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from...
Sufu is a traditional Chinese condiment with a distinctive flavor. The umami characteristics are primarily attributed to the hydrolysis of proteins, which produces amino acids and biogenic amines (BAs). Excessive levels of BAs can pose health risks,...
Fermentation, one of the oldest biotransformation processes, has become a key element of contemporary sustainable biotechnology. In modern food systems, it enables the simultaneous resolution of environmental, nutritional, and economic challenges by...
Determining the effects of fermentation duration on the microbial ecosystem, potential pathogenic risks, and metabolite generation during the fermentation of distilled grains is essential for safeguarding the safety and enhancing the nutritional prof...
From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of micr...
This study investigated how varying the ensiling period and the level of mixed microbes fermented liquid (MMFL) influences the chemical composition, in vitro degradability, rumen fermentation profile, and microbial ecology of fermented total mixed ra...
The use of gas fermentation for the production of low carbon biofuels such as ethanol or butanol from lignocellulosic biomass is an area currently undergoing intensive research and development, with the first commercial units expected to commence ope...
Temperature is known to have a clear influence on the formation of biogenic amines during fermentation. To improve the quality of oat silage, the impact of ensiling temperature on the fermentation, microbiological and chemical characteristics, as wel...
Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore,...
Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavo...
Fermented feed, as a novel type of functional feed, enhances the nutritional value and palatability of feed through microbial fermentation. It effectively mitigates issues such as impaired digestive function, compromised immune response in aquacultur...
Electro-fermentation (EF) is an emerging bioprocess with the ability to regulate the metabolism of electrochemically active microorganisms. In various fermentation processes, electrodes perform either as an electron acceptor or donor, facilitating th...
Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure Eurotium cristatum. Chemical analysis and...
Problematic fermentations frequently drive economic losses and logistic problems in the winemaking industry. Previous studies have determined thermal conditions leading to problematic fermentations, selecting two contrasting yeast strains for further...
For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MA...
In recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final prod...
This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluat...
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