Energy consumption places growing demands on modern lifestyles, which have direct impacts on the world’s natural environment. To attain the levels of sustainability required to avoid further consequences of changes in the climate, alternatives for su...
The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during Baijiu production have been examined previously; howev...
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also know...
Water composition is a key factor influencing brewing performance and beer quality due to its impact on mash chemistry, fermentation kinetics, and fermentation-derived metabolites. This study evaluated the effect of four Albanian spring waters (Bogov...
This study aimed to investigate the effects of different storage times of the mixed inoculum on in vitro rumen fermentation characteristics, microbial diversity, and community composition. The experiment was divided into five groups, with mixed inocu...
Gasifiers produce a gaseous mixture of CO/CO2/H2, also known as synthesis gas (syngas), containing varying compositions and ratios depending on the lignocellulose material types, gasifier design, and gasification conditions. Different physicochemical...
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (Theobroma cacao L.), a characteristic product of some producers in the Amazon region. The analysis included a...
Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explo...
This study was conducted to explore the rumen fermentation characteristics, bacterial diversity, and community composition of Hu sheep under four energy provision strategies. Ninety-six Hu sheep (body weight: 17.78 ± 1.24 kg) were equally assi...
The impact of pretreatment methods on the fermentation quality and nutritional profile of bamboo silage was assessed to determine the optimal ensiling strategy. Tender bamboo underwent microwave, ultrasound, alkali, and irradiation pretreatments. Sub...
Grasses from lowland ecosystems in flooded savannahs are useful to feed extensive grazing animals; however, scarce information about its agronomic and fermentation characteristics exists. This study aims to determine the chemical composition and ferm...
Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation proc...
Due to its high content of lignocellulose, cotton stalk is difficult to degrade naturally and utilize effectively, so it is often regarded as waste. In this study, the effects of Pleurotus ostreatus XH005, Lactiplantibacillus plantarum LP-2, and cell...
The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional compositio...
To characterize the trends in the fermentation weight loss (FWL), nutrient composition, and fermentation quality of king grass silage under different ensiling temperatures and storage periods, chopped and wilted king grass was ensiled at 15 °C, 2...
This study aimed to explore the dynamic variations in fermentation characteristics, bacterial diversity and community composition at two preservation temperatures as preservation time extended. Six rumen fluid samples collected from high-grain feedin...
This study evaluated the effects of different dietary n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on in vitro ruminant fermentation. Methane production, fatty acid composition, and microbial profiles were compared after the in vitro fermentation...
Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented foods have gained popularity, reaching new consumer groups due to perceived health benefits. However, the microbial composition...
Microbial proteins offer a sustainable alternative for animal nutrition. Rossellomorea marisflavi NDS, a bacterium isolated from seawater, was previously identified as a promising candidate due to its high protein content. This study aimed to enhance...
This study investigated the effect of fermentation conditions (time and temperature) on the nutritional composition and health-promoting properties of raw milk, optimized naturally fermented amasi, and amasi fermented with starter culture. The compos...
Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product’s flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in...
Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 &de...
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...
Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. F...
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologic...
Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophy...
Reed straw is a potential roughage resource that limits its application in livestock production due to its higher fiber content. Inferior jujube is widely used as a non-conventional feed in livestock production due to its high nutritional value. In t...
Production of bio-alcohols is one of the approaches used in the development of alternative energy. Pervaporation is a promising option for the separation of bio-alcohols from the fermentation mixture. A serious problem in the process of continuous ex...
Bee bread is a valuable product obtained from the hive on a relatively small scale, while bee pollen is more easily available. Therefore, an effective laboratory method of converting pollen into a bee bread substitute is desired. The aim of the resea...
In pigs, high protein diets have been related to post-weaning diarrhoea, which may be due to the production of protein fermentation metabolites that were shown to have harmful effects on the intestinal epithelium in vitro. In this review, we discusse...
Fermentation is a widely utilized technology that efficiently enriches bioactive compounds, thereby enhancing the bioactivity of food. This study aimed to investigate the release of the total polyphenol content (TPC) and flavonoid content (TFC), chan...
Bee-collected pollen is one of the most valuable natural products. However, the pollen cell walls limit the digestibility and release of nutrients to the human body. Solid-state lactic acid fermentation can be used to ease the release of bioactive co...
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the ferm...
Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, hav...
Ruminants are a major source of greenhouse gas emissions, and information on ruminant fermentation and microorganisms is essential to understand ruminant digestion, which is associated with environmental pollution. The present study investigated rume...
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address t...
The objective of this study was to examine the impact of using a rotary jet head (RJH) on the biosynthesis of byproducts of yeast metabolism and their role in shaping the flavor and aroma profile of bottom fermentation beer (lager style). The tests w...
The influence of the vineyard location, the yield per vine and the type of alcoholic fermentation on the composition of Merlot wine from two consecutive vintages was investigated in a simultaneous experiment. Grapes from two locations and two crop lo...
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...
Sea buckthorn is rich in functional components but features high acidity and susceptibility to oxidative deterioration, leading to flavor defects such as sour–astringent taste and rancidity in single-fruit wine. Co-fermentation is an effective...
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation paramet...
This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz. A...
This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oi...
Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. Th...
Camelina (Camelina sativa) also known as false flax or gold of pleasure is an oilseed crop of the Brassica (Cruciferae) family. Camelina is not a food crop, however, the by-product (meal or cake) obtained from the oil extraction of camelina seeds is...
Solid-state fermentation (SSF) with multi-strain inoculants is widely used to upgrade complete feed, yet how it reallocates nutrients in starch–protein diets has rarely been quantified on a dry-matter basis. Complete feeds for growing-finishing...
Lycium barbarum–Polygonatum cyrtonema composite jiaosu (LBPCJ) was prepared by sequential dual-species fermentation and evaluated in a mouse model of alcohol-induced liver injury. Following process optimization, a yeast-first sequential strateg...
The objective of this study was to determine the variability in the chemical composition and in vitro ruminal fermentation of olive cake (OC) by-products. Forty-two OC samples with different storage times (1–14 months) and processing (25 crude...
The gut microbiota has a profound effect on human health and is modulated by food and bioactive compounds. To study such interaction, in vitro batch fermentations are performed with fecal material, and some experimental designs may require that such...
Climate change poses a major challenge for wine production in semi-arid regions, where grape ripening frequently leads to excessive sugar accumulation and reduced acidity. This study evaluated the combined effect of cold pre-fermentative maceration (...
of 74