Fermentation, Volume 11, Issue 5

This study developed a solid-state fermentation system based on Trichoderma harzianum, which significantly enhanced the nutritional value of distiller’s grain (DG) feed through a multi-stage synergistic treatment process. During the cellulase p...

This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilact...

Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit. This article examined vineyard yield, vine and wine compositi...

This study compared yogurts containing coffee (cascara and silverskin) and wine-making (pomace, skin, and seed) byproduct extracts as novel ingredients. For this purpose, the analysis of the sensory acceptance, basic information on phytochemical prof...

Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse ab...

Heparosan, a microbially synthesized capsular polysaccharide, possesses a polysaccharide backbone structurally analogous to heparin. Its biosynthesis holds significant importance for achieving the chemoenzymatic synthesis of heparin. Here, we develop...

The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni str...

Probiotics exert beneficial effects on health improvement, infection prevention, and disease management. This study investigated the probiotic characteristics and safety parameters of Levilactobacillus brevis ZG2488, a novel strain isolated from heal...

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, Limosilactobacillus fermentum isolated from Prunus padus (bird cherry) was...

Maize (Zea mays L.) silage in the irrigated and flat areas of Italy represents the most important large ruminant feed crop due to the high dry matter yield and nutritive value per hectare. The aim of the investigation was to evaluate the chemical com...

Photosynthetic bacteria exhibit significant bioremediation potential and resource recycling characteristics, rendering them valuable candidates for sustainable wastewater treatment applications. Sea cucumber boiling broth (SCBB) contains high concent...

In the 2020 and 2021 vintages, some chemical and phytochemical parameters of the Aglianico and Cabernet Sauvignon cultivars grown in three regions of Southern Italy (Campania, Molise, and Sicily) were determined. In particular, the aim of this study...

The Upper Turi region in the Maranhão Amazon is a significant producer of honeybees, and mead production represents a cost-effective means of adding value to the honey production chain. This study investigates non-Saccharomyces yeasts isolated...

The vinasse from Agave americana L. (blue cabuya) liquor has a high concentration of organic matter, nutrients with high chemical oxygen demand (COD), and low pH, properties that give it the potential to generate adverse impact on the environment if...

Prebiotics are food ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Xylooligosaccharides (XOS) are prebiotic fibers made from xylan. Commerc...

Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a...

This study employed non-targeted metabolomics to investigate the impact of solid-state fermentation by Aspergillus cristatus on the major non-volatile metabolites in lotus leaves (Folium nelumbinis). Sensory evaluation and metabolomic analysis of the...

This study aimed to evaluate the effects of fermented chive (Allium schoenoprasum) with Lactobacillus plantarum 1582 (FC) as an alternative to antibiotics for controlling Escherichia coli infection in broiler chickens. A total of 250 J-Dabaco male ch...

The consumption of forages high in slow-degradable carbohydrates by dairy cattle leads to greater ruminal acetate production, which benefits milk fat content. Although tropical grasses are typically rich in fibrous materials, the milk fat content of...

Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is gener...

Fungal species secrete various enzymes and are considered the primary sources of industrially important cellulases. Cellulases are essential natural factors for cellulose degradation and have attracted significant interest for multiple applications....

Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previous...

The study aims to evaluate the feasibility of using defatted Tenebrio molitor larvae proteins as substrates in microbial fermentation, targeting the development of high-value products to combat age-related health issues. Amid increasing demand for su...

The overwhelming amount of cassava residues and okara are a foremost challenge for the food processing industry environmental loading. The purpose of this article is to utilize Pleurotus ostreatus mycelium to ferment solid cassava and soybean residue...

Fermentation at high temperatures may be a viable alternative for ethanol production, especially in tropical climate regions. This work describes the evaluation of ethanol production through extractive fermentation at high temperatures using thermoto...

This study was conducted to determine the influence of Lactiplantibacillus plantarum (LpP) isolated from homemade pickles on chemical, physical, and microbiological properties, in vitro digestibility and feed value, and aerobic stability in pure maiz...

Ultrasound is considered a physical technology that can be applied at various stages of food processing to optimise resources and reduce production time. In this study, the influence of ultrasonic treatments at different power levels (0 W, 100 W, 200...

The demand for L-tryptophan (L-Trp) has been rapidly increasing across various industries, including pharmaceuticals, food, and animal feed. However, traditional production methods have been unable to efficiently meet this growing demand. Hence, this...

This study evaluated Lolium perenne press juice as a sustainable substrate for Single-Cell Protein (SCP) production using Kluyveromyces marxianus. Key fermentation parameters were systematically optimized, including microbial reduction, dilution rati...

This study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or...

The microbiota in forage silage plays a pivotal role in determining the fermentation quality. Identifying effective microbial additives is essential to help forage producers refine their search for functional inoculants and to support farmers in adop...

For cattle raised on tropical grass pastures, it is essential to explore strategies that circumvent climatic seasonality that affect forage availability and quality. We hypothesize that the intensification of grazing systems, with rotational and defe...

The aim of this work is to study the metabolism of Actinobacillus succinogenes in greater detail with the aim of optimizing succinate production and creating a metabolic model. The inhibitory properties of various substances were first investigated....

‘King of the North’ (‘KON’), as a cold-hardy grape, has many advantages, such as tolerance to a wide range of soil conditions and harsh winter climate. Due to the adapting demand of North Dakota’s fruit and wine industry...

The rapid increase in agricultural waste in recent years has led to significant losses and challenges for agro-industrial companies. At the same time, the growing demand for energy to support daily human activities has prompted these companies to see...

This review focuses on the potential utilization of artificial intelligence (AI) tools to deepen our understanding of probiotics, their mode of action, and technological characteristics such as survival. To that end, this review provides an overview...

Oxidative stress and inflammation are critical factors in hypertension and type 2 diabetes mellitus (T2DM). Kombucha, a fermented tea beverage, is enriched with bioactive compounds during fermentation. This study evaluated the antihypertensive, antih...

The aim of this study was to increase the availability of high-value-added compounds by applying S. cerevisiae to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp⁻¹) and wate...

Kombucha is widely recognized as a functional beverage with potential probiotic effects, yet maintaining probiotic viability remains a challenge due to the harsh conditions of fermentation. This study focuses on optimizing probiotic retention by iden...

The succession of microbial communities during the fermentation process in sesame-flavored Baijiu cellars profoundly influences the flavor profile of the liquor. However, the key factors driving microbial succession in these cellars remain unclear. T...

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...

Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this beverage gives rise to melomel. In this study we are proposing an interesting novelty which consists of developing cup...

This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probio...

This study aims to optimize the bioconversion of palm kernel cake (PKC) by Pleurotus ostreatus to improve fungal biomass production, lignocellulolytic enzyme expression, and the nutritional value of the substrate as ruminant feed. Three inorganic nit...

This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentati...

Sustainable bio-based products derived from fermentation are gaining increasing interest. The present study was designed to determine the interaction of Lacticaseibacillus rhamnosus 23.2 bacteria with spirulina in a 3 L glass bioreactor and the effec...

Vibrio natriegens (V. natriegens) is an emerging synthetic biology chassis characterized by rapid growth, and its potential for the synthesis of sesquiterpenes (such as pentalenene) has not been developed. In this study, heterologous pentalenene bios...

This study investigated the effects of different doses of thiamine diphosphate (ThDP) on methane reduction and fermentation characteristics of Korean native cow (Hanwoo). In vitro trials used ThDP powder at 240, 360, 480, 600, and 720 ppm of substrat...

Currently, various types of myoglobins and hemoglobins are widely used in the fields of food additives and biocatalytic applications. However, the limited availability of heme constrains the biosynthesis of these high-activity hemoproteins in microbi...

This study evaluated six agrobyproducts (oak, jujube, apple, pear, peach, black locust) as alternative substrates for Lentinula edodes cultivation to mitigate oak dependency. Twelve substrate formulations were tested, including individual and mixed s...