The production of high-quality rum requires a carefully controlled fermentation process, which is determined by the physicochemical and nutritional properties of the molasses used as a substrate. The flavor, aroma, and alcohol content of the final pr...
The content of differentially abundant metabolites in the fermentation broth of grapefruit peels fermented by Cordyceps militaris at different fermentation times was analyzed via LC–MS/MS. Small molecule metabolites and differential metabolic p...
Essential oils (EOs) are secondary metabolites of plants with antimicrobial functions that can be used as silage additives, but their effectiveness has been inconsistent. Therefore, this study aimed to evaluate the effects of EOs as silage additives...
This study presents a bibliometric analysis of the scientific literature on volatile fatty acids (VFA) production from wastewater fermentation published from 1981 to 21 June 2021. A total of 618 papers obtained from the Scopus database were analyzed...
Spent fermentation media from bioprocessing represent a significant waste stream, and interest in recycling them as part of the developing circular bioeconomy is growing. The potential to reuse yeast spent culture media (YSM) to feed secondary bacter...
With the rapid development of industry, problems for the ecological environment are increasing day by day, among which carbon pollution is particularly serious. Product carbon emission accounting is the core of sustainable green design. In this paper...
Sour meat, a traditional fermented meat product, derives its unique attributes from the flavors developed during the fermentation process. This study systematically investigated the dynamic changes in volatile compounds and bacterial succession in po...
Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-den...
High-amylose Lueang Patew Chumphon (LPC) rice, a Thai geographical indication variety, represents an underutilized resource for functional food development. This study investigated sweet fermented LPC rice (SFLPC) compared to conventional sweet ferme...
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1...
This study examines the physicochemical and biological changes in meads produced from five honey types sourced from the Mekong region: Tree Marigold (Tithonia diversifolia, Myanmar), Coffee (Coffea canephora, Vietnam), Kapok (Ceiba pentandra, Cambodi...
Amino acid metabolic pathways can have profound impacts on the activities of key enzymes in the biosynthesis of specific aroma compounds during yeast fermentation. Aroma compounds, pyruvic acid and glucose were monitored in relation to the key enzyme...
Black soldier fly larvae have gained popularity as an organic waste bio-conversional tool and fodder protein replacement in recent decades. It can consume all kinds of animal feces, kitchen waste and agricultural waste with great efficiency and trans...
Third-generation (3G) biorefineries harnessing industrial off-gases have received significant attention in the transition towards a sustainable circular economy. However, uncertainties surrounding their techno-economic feasibility are hampering wides...
L-serine is an industrially valuable amino acid that is widely used in the food, cosmetics and pharmaceutical industries. In this study, transcriptome sequencing technology was applied to analyze the changes in gene expression levels during the synth...
A phenomenological multi-response multi-parameter Acetone–Butanol–Ethanol fermentation dynamic model is developed and calibrated for fermentation process studies. The model was constructed based on other models reported in the literature...
Physalis peruviana Linnaeus, also called Cape gooseberry, has been used extensively as a medicinal herb since ancient times. The current study is the very first investigation into the nutrient characteristics of Physalis peruviana L. fruits found in...
Hyaluronic acid (HA) is a polysaccharide of alternating d-glucuronic acid and N-acetyl-d-glucosamine residues present in the extracellular matrix of connective, epithelial, and nervous tissues. Due to its singular hydrating, rheological and adhesive...
This study aimed to quantitatively determine the composition of 25 essential oils (EOs) using gas chromatography–mass spectrometry (GC-MS) to assess their minimum inhibitory concentrations (MICs) against selected rumen microorganisms and to con...
Nutricines, the nutritionally active substances in feed, play a vital role in enhancing immune function, antioxidant activity, and feed efficiency in dairy cows. Identifying nutricines in total mixed ration (TMR) provides insights into feed quality a...
In the context of hydrogen production from biomass or organic waste with dark fermentation, this study analysed 55 studies (339 experiments) in the literature looking for the effect of operating parameters on the process performance of dark fermentat...
Silver nanoparticles belong to a highly versatile group of nanomaterials with an appealing range of potential applications. In the realm of antimicrobial and antioxidant application, silver nanoparticles (AgNPs) exhibit auspicious capabilities. This...
The objective of this study was to see how dietary supplementation with essential oils (EOs) affected rumen fermentation, blood metabolites, growth performance and meat quality of beef cattle through a meta-analysis. In addition, a simulation analysi...
Silages produced from different forage species exhibit substantial variability in chemical composition, digestibility, and fermentation characteristics, which may influence forage quality and preservation efficiency in livestock systems. This study e...
Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors...
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughou...
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,...
Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (l...
Sophorolipids (SLs) are microbial biosurfactants with an important role in industry and a continuously growing market. This research addresses the use of sustainable resources as feedstock for bioproducts. Winterization oil cake (WOC) and molasses ar...
Fermentation-based feed processing has been proposed as a nutritional approach to improve nutrient availability and metabolic efficiency in laying hens. However, information on its impact on production performance and egg quality remains limited. Thi...
As a traditional rice wine, sweet fermented rice (SFR) is widely loved because of its unique flavor and high nutritional value. However, the physicochemical properties, microbial community composition, and metabolic pathway changes during the ferment...
The comprehensive analysis of microbial communities reveals the unique microbial identity of different olive varieties, paving the way for new strategies in their development and commercial exploitation. In this context, the present study aimed to ex...
Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural pro...
The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast heal...
Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial ide...
High-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1–3 were n...
White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to in...
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...
Edible mushrooms contain biologically active compounds with antioxidant, antimicrobial, immunomodulatory and anticancer properties. The link between their anticancer and immunomodulatory properties with their possible prebiotic activity on gut micro-...
Primary recovery of surfactin from precipitation-pretreated fermentation broths of Bacillus subtilis ATCC 21332 culture by one-stage dead-end and cross-flow ultrafiltration (UF) was studied. Dead-end experiments were first performed to select suitabl...
In recent years, animal husbandry has aimed at improving the conditions of livestock animals useful for humans to solve environmental and health problems. The formulation of animal feeds or supplements based on antioxidant plant compounds is consider...
Fruit wines fermented from citrus fruits are highly popular worldwide. The flavor profiles of fruit wines (ELFW, SLFW, PLFW) fermented from three different varieties of lemons (Eureka lemon, ELFW; Sweet lemon, SLFW; and Perfume lemon, PLFW) were inve...
Due to changes in climatic conditions in Poland interest in viticulture and wine production has considerably boosted. One of the worldwide trends in winemaking is use of indigenous strains of yeast and lactic acid bacteria (LAB). The aim of the study...
Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. FT-IR sp...
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the...
To enhance the nutritional value of Acanthopanax senticosus leaves (AL), a fermentation process was conducted using a probiotic Bacillus mixture, and the changes in chemical constituents and biological activities before and after fermentation were co...
Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions pr...
Modulating gut microbiota composition through probiotic administration has been proposed as a novel therapy for type 2 diabetes mellitus (T2DM), and fermented milk is arguably the most common and ideal probiotic carrier. The present meta-analysis was...
The genus Quercus supplies a large amount of residual material (e.g., bark, acorns, leaves, wood), the valorization of which can favor a supply of antioxidant polyphenols to be used in the pharmaceutical, nutraceutical, or cosmeceutical sector. The r...
Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S...
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