Fermentation, Volume 10, Issue 1

Jujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fres...

Aerobic composting is one of the methods for the resource utilization of submerged plant residues. This study investigated the effects of biochar, wetland sediments and microbial agents added individually or combined on the humification process, lign...

In recent years, magnetic fields have emerged as a non-thermophysical treatment with a significant impact on microbial fermentation processes. Brassica trispora is a microorganism known for its industrial-scale production of lycopene and high yield o...

Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs a...

Glycolate plays an important role as a platform chemical in both polymeric material and cosmetic industries. However, the microbial production of glycolate often encounters challenges associated with unbalanced metabolic flux, leading to a notably lo...

Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its pote...

ε-Poly-L-lysine (ε-PL) is a natural and safe food preservative mainly produced by the aerobic, filamentous bacterium Streptomyces albulus. Therefore, it is crucial to breed superior ε-PL-producing strains to enhance fermentati...

Plasmids are commonly used tools in microbiology and molecular biology and have important and wide-ranging applications in the study of gene function, protein expression, and compound synthesis. The complex relationship between necessary antibiotic a...

Anaerobic digestion of sewage sludge is limited at the hydrolysis stage of the process. The goal of this study was to assess the effects of sludge retention times and ultrasound pretreatment on the ammonium concentration and organic matter transforma...

This experiment was aimed at comparing how a chemical additive or an inoculant would affect the dry matter (DM) losses, fermentation pattern, yeast and mold counts, and aerobic stability (AS) of the ensiled high-moisture barley grain (675 g kg⁻...

As we conclude this Special Edition of “Energy Converter: Anaerobic Digestion”, a lingering sense of both achievement and anticipation accompanies us [...]

The sesquiterpene β-caryophyllene (BCP) is a major component of various plant essential oils, to which it confers a unique spicy aroma. It is mainly used as a fragrance additive in the food, cosmetic and perfume industries, with an annual consum...

Over the past few decades, the need for new, more accessible and renewable raw materials has become evident [...]

Catalase (CAT) is an enzyme involved in the first line of cellular antioxidant defense. It plays a key role in the protection of a wide range of Antarctic organisms against cold stress. Extracellular catalase is very rare and data on it are extremely...

Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on t...

Amino alcohols are important compounds that are widely used in the polymer and pharmaceutical industry, particularly when used as chiral scaffolds in organic synthesis. The hydroxylation of polyamide polymers may allow crosslinking between molecular...

Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Koma...

Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing int...

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...

Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yea...

Saccharomyces cerevisiae var. boulardii (Sb) is currently receiving significant attention as a synthetic probiotic platform due to its ease of manipulation and inherent effectiveness in promoting digestive health. A comprehensive exploration of Sb an...

Representatives of the genus Bacillus have been established as one of the most important industrial microorganisms in the last few decades. Genetically modified B. subtilis and, to a lesser extent, B. licheniformis, B. amyloliquefaciens, and B. megat...

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majo...

In recent years, probiotics have received considerable attention for improving the health of aquaculture organisms, such as fish and shrimp, by stimulating immune activity and increasing growth rates. Oplegnathus fasciatus is a common and economicall...

Improper disposal of vegetable waste can cause serious environmental pollution, but because they contain huge water content and organic matter, they are not suitable for disposal by methods such as incineration and landfill. However, vegetable waste...

Morchella esculenta is a precious edible and medicinal fungus rich in protein, polysaccharides, polyphenols, amino acids, triterpenes, and other active components. In this study, MS-1 was isolated from the fruiting body of M. esculenta. Through condu...

The feeding value of five varieties of whole-plant cassava (SC5, SC7, SC9, SC14, and SC205) was assessed through analysis of the nutritional composition and in situ ruminal degradability. The results showed abundant nutrients in whole-plant cassava,...

Due to the increasing costs of livestock farming, it is important to find cost-effective alternatives of feed stuffs. This study investigated the effects of high-moisture ear corn (HMEC) feeding on the production performance, serum antioxidant capaci...

The purpose of the present study was to investigate the effect of additives on the fermentation properties of ensiled mixed alfalfa and perennial ryegrass silage in the karst terrain of Southwest China. A mixture of alfalfa and perennial ryegrass was...

The objective of this study was to evaluate the effect of anaerobic fermentation on the in vitro ruminal production of total gas (TG), methane (CH₄), carbon monoxide (CO) and hydrogen sulfide (H₂S), as well as on the characteristics of ruminal fermen...

Due to industrial development, heavy metal pollution has become a severe global health hazard. The bioadsorption method represented by the adsorption of lactic acid bacteria (LAB) has been widely employed. The purpose of this study is to screen LAB s...

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, me...

Considerable progress has been achieved in the bioaccumulation and transformation of selenium (Se)-enriched lactic acid bacteria (LAB). However, research on the effects of Se on the structure and probiotic potential of LAB is relatively limited. In t...

Cascade systems are used in the large-scale production of astaxanthin, facilitating a successful value-added process despite high accumulating costs. However, their application to other high-value products (HVPs), like lutein, β-carotene, chloro...

In recent years, nanobodies have played an increasingly crucial role in virus neutralization, ELISA detection, and medical imaging. This study aimed to explore a universal expression strategy in Pichia pastoris using three nanobodies, denoted Va, Vb,...

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more impor...

The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted i...

Acetate can be produced from carbon dioxide (CO₂) and electricity using bacteria at the cathode of microbial electrosynthesis (MES). This process relies on electrolytically-produced hydrogen (H₂). However, the low solubility of H₂ can limit the proce...

Genetic engineering and directed evolution are effective methods for addressing the low yield and poor industrialization level of microbial target products. The current research focus is on how to efficiently and rapidly screen beneficial mutants fro...

In this study, we cloned and characterized three bacterial laccases from strains of the species Pediococcus parvulus, Lacticaseibacillus paracasei, and Lactococcus lactis isolated from wine and cheese and evaluated their biogenic amine degradation ab...

Corynebacterium glutamicum is an important industrial production strain that is widely used in amino acid fermentation, biopharmaceuticals, and other fields. It is particularly important to develop efficient genome editing methods for the targeted mo...

Natural starter cultures, characterised by undefined microbiota, can contribute to the technological process, giving peculiar characteristics to artisanal fermented foods. Several species have a long history of safe use and have obtained Qualified Pr...

This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling)...

Antrodin C, a bioactive component of Taiwanofungus camphoratus, exhibits good immunophysiological and antitumour activities, including a broad spectrum of anticancer effects. Exogenous additives can bind to metabolites during the submerged culture of...

Thermophilic β-1,4-endoglucanases (Cel5A) have garnered significant interest due to their potential applications in various industries, particularly in biofuel production and biorefineries. However, despite inherent stability, thermophilic Cel5A...

The small GTPases of the Rho family are known to regulate various biological processes in filamentous fungi. In this study, we investigated the impact of deleting Rho proteins on the growth and cellulase production of Trichoderma reesei. Our findings...

This work provides insights into the possibility of integrating recovered volatile fatty acids (VFAs) into biological nitrogen removal processes. VFAs are the main products of the acidogenic fermentation of waste sludge and are an effective carbon so...

Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment...

Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmet...

Sugarcane bagasse (SCB) is an abundant agricultural waste, rich in cellulose and hemicellulose, that could be used as an ideal raw material for succinic acid (SA) production. A two-step chemical pretreatment, involving alkali extraction and alkaline...