Fermentation, Volume 10, Issue 8

Response surface tests were used to determine the optimal conditions for Bacillus subtilis solid-state fermentation of highland barley bran. The polyphenol composition and antioxidant activity of the fermented bran were also assessed. The results sho...

A large amount of vegetable waste generated by farms is currently damaging the environment and public health. Anaerobic fermentation is a mature technology that significantly contributes to the recovery of energy and resources from tail vegetables an...

Coffee beans, a popular commodity in the world, are processed into coffee, which generates a considerable quantity of spent coffee grounds (SCGs). However, SCGs, a byproduct rich in hemicellulose, poses a challenge due to fermentable sugar loss durin...

The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee’s flavor. To further obtain useful information on microbial communities and chemi...

In the enhancement of Novel Sorghum bicolor × S. propinquum Hybrid utilization, optimal planting densities and silage methods remain elusive. This study assesses the effects of planting densities, cellulase (CE), Lactobacillus buchneri (LAB), a...

A variety of metabolites produced by marine microorganisms are gaining high value for their significant biological properties. Therefore, the search for active secondary metabolites from marine bacteria against pathogenic microorganisms has become es...

Hydrogen is a well-known clean energy carrier with a high energetic yield. Its versatility allows it to be produced in diverse ways, including biologically. Specifically, dark fermentation takes advantage of organic wastes, such as agro-industrial re...

This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds r...

This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endoph...

Defatted cottonseed meal (DCSM), a byproduct of the cotton industry, is highly regarded for its high protein content, making it a source of nutrients in animal feed. Traditional physical and chemical treatments of DCSM can lead to a reduction in nutr...

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. ery...

The “The Use of Lactobacillus in Forage Storage and Processing” Special Issue (SI) in Fermentation has brought together groundbreaking research and innovative methodologies in the realm of forage preservation [...]

Animal feeds under ruminant production are a challenge, and ruminants are mostly fed on fibrous plants including high-moisture plant by-products (HMPBs). These HMPBs are available during the food processing periods and cannot be fed entirely in their...

Bacterial cellulose (BC) is emerging as an attractive large-scale polymer due to its superior properties. The dominant static culture for BC fermentation by bacteria or microbial consortium results in low productivity. Agitated culture, as an industr...

To assess the biocontrol potential of Nigrospora oryzae against Solanum rostratum, the effects of different medium components and fermentation conditions on the biomass of N. oryzae were investigated to determine the optimal medium composition and fe...

Red clover (Trifolium pratense) is a fodder plant grown in many regions of the world. It is also known as a medicinal plant. Red clover contains large amounts of isoflavones, which are, due to their similarity to estrogen, called phytoestrogen; it is...

Organic-rich industrial residues can serve as renewable feedstocks for the generation of useful products by microbial fermentation. We investigated fermenting communities enriched in a mixture of ultra-filtered milk permeate (UFMP) and acid whey from...

Port wine vinegar, a product of the esteemed Port wine, is renowned for its intricate blend of flavors and aromas, a result of complex microbial interactions. This study delves into the fascinating world of yeast and acetic acid bacteria (AAB) intera...

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream che...

The widespread introduction of antibiotics into medical practice, starting in the late 1940s and early 1950s, radically transformed healthcare, raised it to a qualitatively new level, allowed saving human lives in previously hopeless situations, and...

Silage preservation is critical for livestock’s stable forage supply during cold seasons and fostering the recycling of agricultural byproducts. We assessed the effects of adding previously fermented juices (PFJ) and different proportions of So...

In this study, proteins were prepared from Schizochytrium pombe residue after oil extraction using isoelectric point precipitation, and their physicochemical and emulsifying properties were investigated. Our objective was to assess the suitabili...

Sourdough is one of the oldest technologies employed by humans to leaven bread because of its ability to enhance the flavour and structure of bread using micro-organisms. However, there is a lack of comprehensive information in Botswana regarding the...

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this st...

Wheat straw (WS) constitutes a considerable biomass resource and can be used to produce the energy carrier methane through anaerobic digestion. Due to the low contents of several nutrient elements and water in harvested WS, the use of sewage sludge (...

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process....

The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil co...

This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfar...

(1) Background: This study explores the correlation between volatile fatty acid (VFA) concentrations and methanogenesis in ruminants, focusing on how the nutritional composition of their diets affects these processes. (2) Methods: We developed predic...

Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated. In this study, two can...

The use of gas diffusion electrodes (GDEs) in microbial fuel cells (MFCs) can improve their cell performance, but tends to cause fouling. In order to allow long-term stable operation, the search for antifouling methods is necessary. Therefore, an ant...

Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a s...

Solid-state fermentation (SSF) is the bioprocess where microorganisms are cultivated in the absence of free water under controlled conditions. Lactic acid can be produced by Rhizopus oryzae SSF of grape stalks. During the microorganism’s growth...

The physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and...

The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterra...

Soy molasses, a by-product from the processing of soy protein concentrate, is a low-cost feedstock for fermentation processes due to its high content of fermentable sugars. This work investigates the use of soy molasses for growing Bacillus species,...

This study aimed to assess how the bacterial–enzyme co-fermentation of corn straw affects fermentation quality, the digestion rate in Hu sheep, and rumen microorganisms. Orthogonal experiments were utilized to establish the optimal fermentation...

The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Bea...

Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival...

Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that a...

This study investigated the effect of gaseous ozone (O₃) on the chemical and microbiological properties of whole-plant corn silage. Conducted on a commercial dairy farm in Brazil, maize was ensiled in experimental bag silos and treated with varying l...

The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study...

The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing t...

While the transcriptional responses of yeast cells to a variety of individual stress conditions have been extensively studied, their responses to sequential stress conditions are less well understood. In this study, we present a comparative analysis...

This study aimed to evaluate the sulfur hexafluoride (SF₆) tracer technique for estimating methane (CH₄) emissions in dual-flow continuous culture systems (DFCCS). In experiment 1 (Exp1), fermenters were filled with water, and known CH₄ concentration...

Enteric methanogenesis in ruminants is identified as one of the primary anthropogenic sources of total atmospheric methane. Recent evidence suggests that rumen methanogenesis is significantly suppressed by lovastatin. Nevertheless, it has not been re...

Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and...

Cation exchange resin (CER) has been reported to promote sludge fermentation. However, previous studies have typically focused on the effects of CER on sludge properties to enhance fermentation, and the role of CER as a biocarrier for anaerobic conso...

This study aimed to develop fecal low-odor adult dog feed using processed corn protein powder as the primary raw material and evaluate its effectiveness through feeding experiments. The objectives included analyzing the fundamental nutritional indica...

The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values....