Fresh cowpeas have a limited shelf life at room temperature. Fermentation of cowpeas not only preserves their nutritional value but also prolongs their shelf life. This study categorized cowpea fermentation processes into natural and inoculated metho...
(1) Background: Flavored craft beer is favored for its diverse and distinctive aroma compounds; however, traditional fermentation processes are often plagued by poor yeast flocculation, which leads to substantial beer losses and compromised productio...
Cenchrus fungigraminus (Juncao) is a high-yielding, fast-growing forage crop with considerable potential for livestock feed; however, optimizing its processing is essential for cost reduction and quality enhancement. This study comprised three compon...
Pigments from bacteria, fungi, yeast, cyanobacteria, and microalgae have been gaining more demand in the food, leather, and textile industries due to their natural origin and effective bioactive functions. Mass production of microbial pigments using...
Pickled pepper is a traditional product which has been favored by consumers. The richness of its flavor is mainly determined by the complexity and diversity of microorganisms. By analyzing the succession law of the microbial community in NFPP (Natura...
The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Y...
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected...
Traditional fermentation is considered a sustainable bioprocess for the transformation and preservation of local agri-food resources. In this context, the present study investigates the influence of Moroccan caperberries (Capparis spinosa L. complex)...
Agriculture has been experiencing a difficult situation because of limiting factors in its production processes. Natural biostimulants (NBs) have emerged as a novel alternative. This study reviews NBs produced through solid-state fermentation (SSF) f...
This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization o...
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 (...
Growing concern over synthetic nitrite in processed meat has increased interest in natural curing alternatives for clean-label meat products. This research aimed to evaluate the potential of fermented radish and beetroot powders as natural sources of...
Naturally fermented soybean foods have anti-thrombotic properties due to the presence of microbial fibrinolytic enzymes. However, fibrinolytic enzyme-producing bacteria from naturally fermented soybean foods of the Eastern Himalayas viz. kinema, grep...
Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytoge...
Kelp (Laminaria japonica) is renowned for its rich content of flavor-enhancing amino acids and nucleotides; however, approximately 40% of kelp, including the thin edges and root areas, is discarded during its processing due to its inferior taste. To...
Flavor is an important index to evaluate the sensory quality of tobacco. The process of fermentation is a key step in the production of aromatic substances in tobacco leaves and an important factor in improving their quality. Worldwide, reams of rese...
From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lact...
With the rapid development of modern society, many chronic diseases are increasing including diabetes, obesity, cardiovascular diseases, etc., which further cause an increased death rate worldwide. A high caloric diet with reduced natural polysacchar...
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...
Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were...
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s gro...
Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blue...
Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer...
Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatment...
Ginger extracts have been shown to have health-promoting pharmacological activity and beneficial effects, including antioxidant and anticancer properties. The extraction of ginger by natural deep eutectic solvents (NaDES) has been shown to enhance bi...
Condensed tannins (CTs) are plant anti-herbivore compounds with antimicrobial activity that can be used in ruminant diets as ruminal microbiome manipulators. However, not all CTs from fodder legumes are bioactive due to their wide structural diversit...
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (fo...
Fermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of la...
Xiangzao brine is a special flavored food produced by the natural fermentation of Huangjiu lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the volatile fl...
Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from s...
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The...
This study aims to investigate the ability of sourdough fermented with Leuconostoc citreum (Lc) DSM 5577 to produce mannitol and to evaluate its impact in reduced-added-sugar muffins. Compared to a standard recipe with 100% sugar, two formulations wi...
The modern food industry faces increasing pressure to reduce environmental impacts, while at the same time preserving product safety, quality, nutritional value, and industrial relevance. This review synthesizes three related pillars of sustainable f...
Extensive growth promoter use in livestock production has raised concerns about their role in selective pressure on resistant microorganisms, driving interest in natural alternatives such as essential oils (EOs). This study aimed to evaluate the effe...
Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory charact...
This paper presents the results of the transformation into table olives of drupes belonging to three Italian cultivars: Carolea, Leccino and Nocellara Messinese, widely used for virgin olive oil production, by using the two most common methods to pro...
The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natur...
The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (be...
Cowpea (Vigna unguiculata) is among the most cultivated legumes, with interesting agronomic and environmental properties, and great potential as a nutritious food. The nutritional value of cowpea can be improved by technological processing. In this s...
This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C....
Rebaudioside M (Reb M) is a high-value steviol glycoside responsible for the most desirable sensorial profile among stevia-derived sweeteners, owing to its intense sweetness and near absence of bitter aftertaste. However, its extremely low natural ab...
Searching for natural alternatives to synthetic fermentation activators has led to the study of bee pollen as a natural alcoholic fermentation activator. This study evaluated the potential of different bee pollen extracts (0.25 g/L) as activators in...
Carotenoids are natural pigments of high industrial value, with recognized antioxidant properties, and are widely used in the food, cosmetic, and pharmaceutical industries. Oleaginous yeasts, such as Rhodotorula glutinis, represent a promising altern...
Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in vari...
Jiaosu is a multifunctional solution derived from the fermentation of a mixture of fruit or vegetable wastes, sugar, and water for a typical period of three months. The present study evaluated the changes in pH, proteins, phenolics, carbohydrates, al...
Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This study invest...
The growing demand for safe and minimally processed fresh fruits and vegetables has highlighted the need for effective and environmentally friendly decontamination methods. Conventional washing techniques often fail to remove pesticide residues and m...
This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-bas...
This study aimed to evaluate in vitro and in vivo dietary supplementation with different levels of natural or nano-zeolite forms on rumen fermentation patterns and nutrient digestibility. In the in vitro experiment, a basal diet (50% concentrate: 50%...
Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained fr...
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