Extra energy consumption, inefficient nitrogen removal, and excessive sludge production are major challenges faced by wastewater treatment plants (WWTPs) that rely on the traditional activated sludge process. Fermentation of wasted activated sludge (...
Pedro Ximénez sweet wines are traditionally produced from raisined grapes and are characterised by very high sugar and ethanol contents. However, there is growing interest in wines with lower sweetness and improved sensory balance. The aim of...
Partially fermented tea such as oolong tea is a popular drink worldwide. Preventing fraud in partially fermented tea has become imperative to protect producers and consumers from possible economic losses. Visible/near-infrared (VIS/NIR) spectroscopy...
Partial cocoa pulp removal may modify substrate availability and affect microbial and metabolic dynamics during fermentation. This study evaluated the effects of beans with pulp and depulped beans on microbial dynamics and metabolite profiles during...
In making alternative fuels from biomass feedstocks, the production of butyric acid is a key intermediate in the two-step production of butanol. The fermentation of glucose via Clostridium tyrobutyricum to butyric acid produces undesirable byproducts...
This work aimed to optimize the production of L-asparaginase (L-ASNase) from Aspergillus caespitosus CCDCA 11593 using Pereskia aculeata (Ora-pro-nóbis) leaf fiber as a substrate for solid-state fermentation (SSF), along with powdered whey pro...
Background: Kelp powder, which was rich in novel oligosaccharides and iodine might be utilized by the rumen microbiome, promoted the ruminal fermentation and finally enhanced the lactation performance of dairy cows. Therefore, the purpose of this stu...
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high sal...
Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became pr...
The fermentation products of Cordyceps sinensis (C. sinensis) mycelia are sustainable substitutes for natural C. sinensis. However, the volatile compositions of the commercial products are still unclear. In this paper, we have developed a simultaneou...
This study used Fourier transform-near-infrared (FT-NIR) spectroscopy equipped with the liquid probe in combination with an efficient wavelength selection method named searching combination moving window partial least squares (SCMWPLS) for the determ...
Fermentation is a promising sustainable and ecofriendly alternative for producing high-added-value chemicals such as 2,3-butanediol (2,3-BDO). The emergence of process analytical technology (PAT) tools, combined with advances in chemometrics, enables...
Sea buckthorn (Hippophae rhamnoides L.) fruit pomace flour (SBPF) was used as a partial replacement for light rye flour in rye bread production at levels of 5, 10, 15 and 20%. The aim of the study was to determine the effects of SBPF addition on sour...
The production of recombinant proteins is gaining increasing importance as the market requests high quality proteins for several applications. However, several process parameters affect both the growth of cells and product yields. This study uses hig...
Raman and mid-infrared (MIR) spectroscopy are useful tools for the specific detection of molecules, since both methods are based on the excitation of fundamental vibration modes. In this study, Raman and MIR spectroscopy were applied simultaneously d...
Lichenysin, an amphiphilic biosurfactant with structural and physicochemical properties similar to surfactin, is produced by Bacillus licheniformis. Its low toxicity, good environmental compatibility, solubilization, foaming, emulsification and deter...
This study aimed to assess the effects of partially substituting soybean meal in the diet with slow-release urea (SRU) on the lactation performance, heat shock signal molecules, and environmental sustainability of heat-stressed lactating cows in the...
The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are...
Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then...
The immunomodulatory properties of exopolysaccharides (EPSs) produced by Streptococcus thermophilus have not been explored in depth. In addition, there are no comparative studies of the functional properties of EPSs produced by streptococci in differ...
This study investigated the fermentation and microbiota profiles of three fibers, wheat dextrin (WD), partially hydrolyzed guar gum (PHGG), and inulin, since little is known about the effects of WD and PHGG on gut microbiota. A treatment of salivary...
This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharom...
The preservation of fermented stinky sea bass (FSSB) has always been a major challenge. In this study, four preservation methods, including partial freezing (PF), freezing (F), irradiation + partial freezing (IPF), and irradiation + freezing (IF), we...
Lipases with unique characteristics are of value in industrial applications, especially those targeting cost-effectiveness and less downstream processes. The aims of this research were to: (i) optimize the fermentation parameters via solid state ferm...
The aim of this study was to evaluate the influence of supplemental granulated cane sugar (GCS) levels (0, 13.3, 26.6, and 39.9% on a dry matter basis) in a steam-flaked corn-based finishing diet on measures of ruminal fermentation and the site and e...
An alternative approach to remove residual sugar from red wines using strains of Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or 17% v/v) were added to a Cabernet Sauvignon wine before inoculation of Z. bailii...
The usage of fermented soybean meal (FSBM) in poultry feed is limited due to the high cost. The present study was conducted to examine the carcass traits and meat quality of broiler chickens that were fed diets with partial replacement of soybean mea...
Dietary fiber plays an important role in animal nutrition by influencing gut health, feed intake, and metabolism. In swine production, studies suggest that fibers may also affect reproductive traits, but findings remain inconsistent, especially in ad...
Fermented distillers’ grains (FDG) are commonly used to enhance the health and metabolic processes of livestock and poultry by regulating the composition and activity of the intestinal microbiota. Nevertheless, there is a scarcity of research o...
Xylanases are hydrolytic enzymes that have tremendous applications in different sectors of life, but the high cost of their production has limited their use. One solution to reduce costs and enhance xylanase production is the use of agro-wastes as a...
Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. cerevisiae and S. uvarum strains, both species commonly found in cider from Hardanger (Norway), for their s...
The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupl...
Previous reports on phytochemicals in green tea (GT) and processed teas mainly focused on more representative compounds such as catechins. Here, we focus on the insignificantly studied non-catechin components in tea extracts, and explore the multivar...
An electronic nose has been used for the quantification of wines formed by binary mixtures of two white wine varieties and of two red wine varieties. The wines were elaborated at the Instituto Madrileño de Investigación y Desarrollo Rural (IMIDRA) by...
This study employed near-infrared (NIR) spectroscopy for real-time spectral acquisition of fermentation broth in lab-scale bioreactors, comparing the performance of transflectance and transmission sensors through glucose modeling and prediction while...
30 October 2024
Sinonasal carcinomas are aggressive neoplasms that present a high morbidity and mortality rate with an unfavorable prognosis. This group of tumors exhibits morphological and genetic diversity. Genetic and epigenetic alterations in these neoplasms are...
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in t...
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about th...
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on...
Lignocellulosic biomass and agro-industrial residues are a source of fermentable sugars; however, pretreatments are needed to overcome biomass recalcitrance. This study evaluated the effect of sugarcane bagasse hydrolysis and fermentation in response...
In recent years, cardiovascular and cerebrovascular diseases have been the focus of several studies. In this study, oyster protein hydrolysate was produced via enzyme hydrolysis and used as a fermentation substrate to ferment recombinant strain PSP2...
Weaning disrupts intestinal structure and function in piglets and frequently results in post-weaning diarrhea, highlighting the need for effective nutritional alternatives to medicinal feed additives. This study evaluated non-fermented field peas and...
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor c...
To achieve energy transition, hydrogen and carboxylic acids have attracted much attention due to their cleanliness and renewability. Anaerobic fermentation technology is an effective combination of waste biomass resource utilization and renewable ene...
Through the bokashi process, fermented leaves were incorporated as a partial alternative to sand in concrete to produce a concrete type that could be a prospective artificial reef material. The specimens were checked in small pools where algae—...
The transformation of oat brewery waste (OBW) into livestock feed could be a potential replacement for the expensive concentrate and one of the effective approaches for avoiding health hazards due to the accumulation of oat brewery waste in the envir...
The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of envir...
A. kawachii is of considerable importance in the food industry due to its enzyme production. The objective was to evaluate the feasibility of coupling β-glucosidase production by A. kawachii, to partially purify the enzymatic extract by gel filt...
This study compared the physicochemical properties, nutritional composition, and flavor characteristics of broccoli stalk and floret juices fermented with Limosilactobacillus reuteri 18 (Lr18) to enhance the valorization of broccoli processing by-pro...
Three mannan polysaccharides and their oligosaccharides were investigated in terms of physicochemical characteristics and effects on gut microbiota. Oligosaccharides from guar gum had the fastest fermentation kinetics for SCFAs generation at the init...
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