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Fermentation, Volume 2, Issue 4

2016 December - 4 articles

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Articles (4)

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Review

42 Citations

18,431 Views

16 Pages

Starter Cultures for Sparkling Wine

Carmela Garofalo,
Mattia Pia Arena,
Barbara Laddomada,
Maria Stella Cappello,
Gianluca Bleve,
Francesco Grieco,
Luciano Beneduce,
Carmen Berbegal,
Giuseppe Spano and
Vittorio Capozzi

Fermentation2016, 2(4), 21;https://doi.org/10.3390/fermentation2040021

14 December 2016

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to...

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Article

38 Citations

11,780 Views

11 Pages

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Bukola AdebayoTayo and
Stephanie Akpeji

Fermentation2016, 2(4), 20;https://doi.org/10.3390/fermentation2040020

8 December 2016

(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in...

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Article

54 Citations

9,848 Views

16 Pages

Cellulase Production from Bacillus subtilis SV1 and Its Application Potential for Saccharification of Ionic Liquid Pretreated Pine Needle Biomass under One Pot Consolidated Bioprocess

Parushi Nargotra,
Surbhi Vaid and
Bijender Kumar Bajaj

Fermentation2016, 2(4), 19;https://doi.org/10.3390/fermentation2040019

23 November 2016

Pretreatment is the requisite step for the bioconversion of lignocellulosics. Since most of the pretreatment strategies are cost/energy intensive and environmentally hazardous, there is a need for the development of an environment-friendly pretreatme...

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Feature Paper
Review

15 Citations

9,127 Views

37 Pages

Yeast Nanobiotechnology

Ronnie Willaert,
Sandor Kasas,
Bart Devreese and
Giovanni Dietler

Fermentation2016, 2(4), 18;https://doi.org/10.3390/fermentation2040018

21 October 2016

Yeast nanobiotechnology is a recent field where nanotechniques are used to manipulate and analyse yeast cells and cell constituents at the nanoscale. The aim of this review is to give an overview and discuss nanobiotechnological analysis and manipula...

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