Fermentation, Volume 11, Issue 7

The purpose of this study was to explore the effects of co-ensiling Caragana korshinskii with different proportions of oat grass on silage fermentation quality, chemical composition, in situ rumen degradability and in vitro rumen fermentation charact...

Dietary administration of fermented goat milk (FGM) with the starter strain Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different functional cultures (FCs) of lactobacilli strains (FC1: Limosilactobacillus fermentum CRL1446...

Despite being recognized as toxic in anaerobic systems, sulfide’s potential to enhance hydrogen fermentation via microbial modulation remains underexplored. This study evaluated the combined effects of sulfide concentration (0–800 mg S/L)...

Microbial fermentation is a fundamental bioconversion mechanism widely used in diverse industrial sectors, notably in food processing and bioenergy production. Over the years, the wealth of information and scientific and technological advances in the...

This study aimed to evaluate the effect of including silage from devilfish waste (SF-Hypostomus plecostomus) and probiotics (PB-Pediococcus acidilactici BX-B122 and Bacillus coagulans BX-B118) in ruminants on greenhouse gas production. The diets eval...

This study evaluated the effects of different doses of limonene essential oil (LEO) and a blend of cinnamaldehyde and carvacrol (BCC) on the fermentative quality and chemical–bromatological composition of total mixed ration (TMR) silages. Two i...

This study aimed to ferment protein-rich amaranth flour with different strains of lactic acid bacteria (LAB) and to analyse the fermented dough’s functional properties. The fermented dough analysis was conducted using titrimetric, spectrophotom...

In this study, to enhance the concentration of caproic acid generated from maize straw fermentation and clarify the structures of bacterial and fungal communities within the serially subcultured rumen microbial fermentation system, maize straw was us...

Carotenoids are widely recognized for their antioxidant and health-beneficial properties, making them attractive for applications in the food, pharmaceutical, medical, and agricultural sectors. Rhodotorula yeasts are considered one of the most suitab...

Hybrid modeling techniques are increasingly important for improving predictive accuracy and control in biomanufacturing, particularly in data-limited conditions. This study develops and experimentally validates a hybrid deep learning model predictive...

CRISPR technology, which is derived from the bacterial adaptive immune system, has transformed traditional genetic engineering techniques, made strain engineering significantly easier, and become a very versatile genome editing system that allows for...

Dehydration and storage conditions used to preserve dairy cultures in the industry may negatively impact their viability and functionality. This study investigated the effects of freeze-drying and storage on the metabolic activity of Lacticaseibacill...

Fermentation is an important cornerstone of bioengineering, which plays a critical role in the production of a wide array of products including pharmaceuticals, biofuels, food additives, industrial chemicals and enzymes [...]

This study investigates the potential for the microbial transformation of camelliagenin B, a saponin derived from Camellia oleifera seed cake meal, to develop novel metabolites. We employed three microbial strains, specifically Bacillus subtilis ATCC...

The ongoing threat of antimicrobial-resistant pathogens has intensified the need for new antimicrobial agents, making the discovery of novel natural products crucial. This study focuses on the isolation and characterization of a novel Streptomyces sp...

The singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga B...

The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that mixed inoculation with Lacticaseiba...

The objective of this study was to perform a preliminary in vitro characterization of Lactiplantibacillus plantarum BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry...

The robust structure of algal cell walls presents a major barrier in the recovery of fermentable sugars and intracellular lipids for biofuel production. This study investigates the effectiveness of ultraviolet (UV) radiation and UV-assisted hydrogen...

This study focuses on electrical stimulation for composting. Using the PSALSAR method, a comprehensive systematic review analysis identified 22 relevant articles. The examined studies fall into four main systems: electric field-assisted aerobic compo...

Lactiplantibacillus plantarum is a kind of common lactic acid bacteria, which plays an important role in the production of fermented foods. In general, the formation of biofilm is conducive to the adaptability of cells in the face of fierce competiti...

This study evaluated the viability of using the solid residues (bagasse) of the mezcal industry produced with Agave durangensis as a substrate for biogas production, using two chemical pretreatments, acid (HCl) and alkaline (KOH + Ca(OH)₂), to enhanc...

Adequate treatment of the organic fraction of municipal solid waste (OFMSW) in co-digestion with sewage sludge (SS) through dark fermentation (DF) technologies has been widely studied and recognized. However, there is little experience with a high-so...

The growing demand for efficient sustainable biocatalysts for industrial applications has driven the exploration of extremozymes from extremophiles, particularly those thriving in geothermal environments. This study aimed to isolate and characterize...

Spent coffee grounds (SCG) are a widely available agro-industrial residue rich in carbon and phenolic compounds, presenting significant potential for biotechnological valorization. This study evaluated the use of SCG as a suitable substrate for funga...

Microbial pigments are gaining acceptance as a green, sustainable substitute for synthetic food pigments due to growing health issues and their adverse health impacts. This review provides an overview of the potential of microbial pigments as natural...

In order to investigate bioactive natural products derived from the endophytic fungus Penicillium ochrochloron SWUKD4.1850, a comprehensive study focusing on secondary metabolites was conducted. This research led to the isolation of twenty distinct c...

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable m...

The valorization of agro-industrial by-products for their use in animal feed leads to a reduction in inputs, creating the opportunity to optimize the sustainability of the agri-food chain, a priority of the SDG 2030 strategy; it also leads to a reduc...

In this study, camel milk (CM) and Gir cow milk (GCM) were fermented through cofermentation via yeast–lactic cultures, i.e., Lacticaseibacillus rhamnosus (M9, MTCC 25516) and Saccharomyces cerevisiae (WBS2A, MG101828), and their antioxidant and...

Pelagic sargassum arriving in the Mexican Caribbean is a mixture of brown macroalgae containing polysaccharides, minerals, and secondary metabolites with potential in ruminant diets. The objective of the present study was to evaluate the effect of th...

The incorporation of Spirulina platensis has been studied as a strategy to enrich food with bioactive compounds. Recent studies have expanded the use of Spirulina in yogurts, seeking to combine its nutritional value with the practicality of functiona...

The continuous usage years of mud pits significantly impact the formation of volatile flavor compounds (VFCs) in Wuliangye Baijiu fermentation, yet their role in regulating initial microbial diversity and VFCs during fermentation remains unclear. Thi...

Water quality is essential for safeguarding human health and ensuring the stability of ecosystems. Nonetheless, the rising prevalence of emerging contaminants, particularly pharmaceutical compounds, has raised serious environmental concerns due to th...

Acid phosphatase (ACPase) is an essential industrial enzyme, but its production via recombinant bacterial fermentation is often limited by insufficient dissolved oxygen control. This study optimized the aerobic fermentation of the ACPase-producing re...

Probiotics have recently gained attention as modulators of the gut–brain axis in neurodegenerative diseases such as Alzheimer’s disease. In this study, we identified probiotic strains with neuroprotective effects and investigated their me...

Significant wastes such as bagasse, molasses, and vinasses are produced during sugarcane processing. Due to their high sugar content, these wastes are commonly used as low-cost substrates for biofuel production. However, these substrates are also sui...

Coenzyme Q₁₀ (CoQ₁₀) has attracted widespread attention in recent years due to its momentous physiological functions. Microbial fermentation is the major method in CoQ₁₀ industrial production, and Rhodobacter sphaeroides is the main strain for the pr...

Brewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study e...

Microbial Electrochemistry Technology (MET) leverages the unique process of extracellular electron transfer (EET) between electroactive bacteria (EAB) and electrodes to enable various applications, such as electricity generation, bioremediation, and...

Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, a...

Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The ai...

Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their applicati...

Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include...

Fruit pomace is a major processing byproduct abundant in fermentable sugars, dietary fibers, and phenolic and other bioactive compounds. This review provides a summary of the latest developments in fruit pomace enzymatic valorization and microbial fe...

This study investigated the production, purification, and evaluation of a microbial metabolite with herbicidal activity produced by Fusarium fujikuroi via submerged fermentation. The purified compound (PC) was obtained through organic solvent extract...

Mannoproteins are structural components of the yeast cell wall exhibiting extensive functionality applicable to the food, feed, and medical industries. They are characterized mostly by immunostimulatory, prebiotic, antimicrobial, antibiofilm, antioxi...

Anaerobic digestion (AD) is a sustainable strategy for converting hazardous wastes into renewable energy while supporting Sustainable Development Goals (SDGs). This study aimed to evaluate the effect of inoculum on optimizing biogas production from s...

Anaerobic fermentation has been recognized as an effective approach to harness livestock manure resources. In the present study, cow dung and pig manure were employed as fermentation substrates. These were subjected to co-fermentation experiments wit...

The escalating climate crisis and the imperative to transition from a fossil fuel-dependent economy demand transformative solutions for sustainable energy and carbon management. Biological CO₂ capture and utilization (CCU) using microalgae represents...