Fermentation, Volume 10, Issue 4

Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO₂ in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-pro...

The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demands of consumers for safe, healthy, and clean-labe...

The use of antibiotics to promote growth and prevent diarrhea in livestock production has raised concerns about the emergence of antibiotic-resistant bacteria. Probiotics, live microorganisms that confer health benefits, have been proposed as alterna...

Marine microalgae offer a sustainable alternative source for the human diet’s essential omega-3-fatty acids, including docosahexaenoic acid (DHA, C22:6) and eicosapentaenoic acid (EPA, C20:5). However, none of them can produce DHA and EPA in a...

Nejayote, the wastewater from the nixtamalization of maize, is difficult to biodegrade due to its abundant calcium content; low levels of nitrogen, phosphorus, and easily assimilable sugars; elevated pH; and high chemical oxygen demand (COD). The aim...

Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growt...

Mezcal is a drink made in Mexico, the production of which generates vinasses with a high content of organic matter (OM) that is not utilized. However, these residues have the potential to be drawn upon in dark fermentation (DF) processes to obtain bi...

The skins of Vitis vinifera species contain 3-glucosyl anthocyanins (3G), but some non-vinifera species, such as ‘Yama Sauvignon’ (YS), contain a large amount of 3,5-diglucosyl anthocyanins (35DG), and the behavior of anthocyanin colorati...

Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce thei...

This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and...

Inhibiting homoacetogens is one of the main challenges in fermentative hydrogen production because these hydrogen consumers have similar growth features to hydrogen producers. Homoacetogens have been related to the excessive accumulation of biomass i...

Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottl...

Patchoulol is a natural sesquiterpene alcohol with extensive applications in cosmetics and pharmaceuticals. In this study, we first constructed the synthesis pathway of patchoulol in Saccharomyces cerevisiae by expressing the patchoulol synthase PTS...

Effective sulfur dioxide (SO₂) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO₂ management techniques on Solaris white wine’s flavor components and se...

This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, sa...

Mammalian hemoglobins (HB) are a kind of heme-binding proteins that play crucial physiological roles in various organisms. The traditional techniques employed for the extraction of HB are expensive and time-consuming, while the yields of mammalian HB...

High-fiber, low-cost agricultural byproducts offer a sustainable alternative for mitigating the competition for crops between humans and livestock. Pigs predominantly utilize dietary fibers through the process of microbial fermentation within the gut...

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monito...

This study investigates the impact of varying concentrate levels in the diets of Angus beef cattle on their performance, nutrient digestion, and metabolism during the growth (7 to 12 months) and fattening (13 to 30 months) phases. Fifteen Angus steer...

This study evaluated the effects of two chemical additives or a microbial inoculant on chemical composition and DM losses in whole-plant soybean silage. One-hundred and twenty mini-silos were used in a completely randomized design experiment with the...

Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multipl...

Human epidermal growth factor (hEGF) holds significant importance in the fields of medicine and cosmetics. Therefore, it becomes imperative to develop a highly efficient fermentation system for hEGF production. In this study, a stable hEGF-secreting...

This study examined the impact of sodium propionate concentration (0–40 g/L) on the methanogenic archaea in an inoculum which was cultured in basal nutrient medium, exploring its mechanisms and nonlinear stress intensity. The results indicated...

This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a dist...

Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment aga...

Hydroxytyrosol (HT) is a well-known compound for its bioactive properties. It is naturally present in olives, olive oil, and wine. Its presence in wines is partly due to its production during alcoholic fermentation by yeast through a hydroxylation of...

Lignocellulosic wastes, primarily from agricultural by-products, are a renewable resource increasingly used in the sustainable production of oligosaccharides, significantly contributing to the growing bioeconomy. This innovative utilization of biolog...

Oxidative stress from an excess of radical compounds generally impacts apoptosis and inflammation. The use of probiotics, therefore, has emerged as a favorable tool to suppress the formation of reactive oxygen species. In the present study, we invest...

In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With...

This study focused on the co-fermentation of food waste and tissue paper to produce ethanol, which will eliminate the need for additional nitrogen sources and nutrients, thereby reducing production costs. In response to the inhibitory effect of the h...

Corn and sugarcane are the primary feedstocks for ethanol production, but microbial contamination hinders yeast fermentation efficiency. Current control methods include antibiotics and sulfuric acid, but they have limitations, resulting in dependence...

Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact...

Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical...

Microbial carotenoids are pigments of lipophilic nature; they are considered promising substitutes for chemically synthesized carotenoids in the food industry. Their benefits for human health have been demonstrated due to their antioxidant capacity....

The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring m...

The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizig...

Annually, a huge amount of waste from plant biomass and animal manure is produced from agriculture and animal farming. Many studies provide information on the biomethane potential of agricultural and livestock wastes, but only a few studies have inve...

The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The prese...

Dongbei Suaicai (DBSC) has a complicated microbial ecosystem in which the composition and metabolism of microbial communities during the process have not been well explored. Here, combined metagenomic and metaproteomic technology was used to reveal t...

Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant...

Yeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase environ...

In the original publication [...]

Sugarcane (Saccharum officinarum) bagasse (SCB) is one of the most widely produced lignocellulosic biomasses and has great potential to be recycled for sustainable food production as ruminant animal feed. However, due to severe lignification, i.e., l...

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...

Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich...

Single-cell oils (SCOs) offer a promising alternative to conventional biodiesel feedstocks. The main objective of this work was to obtain SCOs suitable for biodiesel production from the oleaginous yeast Rhodotorula glutinis R4 using sugarcane vinasse...

Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter...

In this study, the wild-type Rhodotorula mucilaginosa GDMCC 2.30 and its high carotenoid-producing mutant JH-R23, which was screened from the space mutation breeding treated wild type, were used as materials. Through whole-genome sequencing and reseq...

Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production duri...