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Fermentation
Scopus
ISSN 2311-5637 · MDPI AG · 4,290 articles in the index
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Tomodane Promotes Microbial Community Convergence and Indigo Reduction During Laboratory-Scale Indigo Fermentation
Indigo dyeing is a traditional microbial fermentation process practiced worldwide using plants that produce indican, a precursor of indigo. In Okinawa Prefecture, Japan, indigo dyeing is traditionally performed using a muddy suspension containing indigo, prepared from Strobilanthes cusia. In this…
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Process Time Reduction in Lager Beer Fermentation Through Model-Based Control
This work aims to shorten the time of lager beer fermentation through a temperature profile determined by a model-based controller, as an exploratory proposal to reduce fermentation time while maintaining yeast viability and process performance, without compromising the fermentation dynamics or…
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Effects of Plant Essential Oils and Their Combinations on In Vitro Ruminal Fermentation Characteristics
This study aimed to evaluate the effects of eight plant essential oils on in vitro ruminal fermentation. The oils tested were verbena (VE), cinnamon (CE), rosemary (RE), Torreya grandis (TG), ginger (GE), fennel (SF), thyme (TE), and oregano (OE). Each was supplemented at five graded doses (0…
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A Comparative Study of Cutting Height and Fermentation Method on Cenchrus fungigraminus Silage: Effects of Natural Fermentation Versus Microbial Inoculant on Silage Quality and Fiber Degradation
Cenchrus fungigraminus (Juncao) is a high-yielding, fast-growing forage crop with considerable potential for livestock feed; however, optimizing its processing is essential for cost reduction and quality enhancement. This study comprised three components: (1) a comprehensive analysis of 25 on-farm…
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Combination of Feed Additives in the Diet of Jersey Cows and Their Impacts on Production, Milk Quality and Rumen Environment
The combination of additives in ruminant diets is a growing strategy focused on cow health and productivity; therefore, the additives need to have synergistic effects when combined. Because of this, the objective of this study was to evaluate the effects of combining functional additives…
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Fermentation-Driven Melon Waste Valorization to Diminish Enzymatic Browning in Spineless Cladodes by Kojic Acid Application
The valorization of agro-industrial residues through fermentation processes represents a sustainable approach to producing high-value bioproducts, such as microbial organic acids and fermentation-derived anti-browning agents, including kojic acid and kojic acid-rich fermented extracts. In this…
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Applications of Limosilactobacillus fermentum in Fruit and Vegetable Fermentations: Biotechnological Mechanisms, Nutritional Outcomes, and Industrial Relevance
Limosilactobacillus fermentum is a versatile heterofermentative lactic acid bacterium with significant potential to enhance the nutritional, functional, and sensory properties of plant-based foods. This review examines the biotechnological mechanisms and industrial applications of L. fermentum in…
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Effects of Cultivation Temperature and Seed Sterilization on the Dynamic Nutrient Component, Bacterial Community and Rumen Fermentation Potential of Hydroponic Barley Grass
Barley grass is an emerging forage potentially helping relieve the lack of green forage for livestock, and its nutritive value is influenced by kinds of cultivation conditions. This study was conducted to investigate the effect of cultivation temperature (25 °C vs. 30 °C) and seed sterilization…
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Can Pre-Fermented Juice Be an Alternative Probiotic Helping to Reduce Heat Stress in Laying Japanese Quails (Metabolism and Nutrition)
This study aimed to determine the effects of incorporating probiotic fermented natural lactic acid bacteria (PFJ) into the drinking water of laying quails subjected to temperature stress on egg production, egg quality, cecum microbiology, blood parameters, and incubation performance. A total of 260…
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Lactic Acid Bacteria Fermentation as a Tool for Creating Texture in Plant-Based “Clean-Label” Cheeses
The growing demand for clean-label plant-based cheese alternatives underscores the need for products with desirable properties. A key technological challenge is replicating the firmness of traditional cheese without synthetic additives. This study explores lactic acid bacteria (LAB) fermentation as…
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Isolation, Characterization, and Genomic Elucidation of HRY1: An Unconventional but Highly Efficient Phosphate-Solubilizing Escherichia coli
Phosphate-solubilizing bacteria (PSB) are pivotal in the cycling of phosphorus within terrestrial ecosystems and hold great promise for sustainable agriculture. In this study, we report the isolation of HRY1—a highly efficient phosphate-solubilizing strain—identified as Escherichia coli, a…
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Amylase Enzyme Production in Bacteria Associated with Marine Macroalgae: Screening, Optimization and Biofilm Inhibitory Activity
Bacteria associated with marine macroalgae are considered a promising source for secondary metabolites and industrially significant enzymes. Amylases, which are commercially important enzymes mainly isolated from microorganisms, exhibit antibacterial, anti-inflammatory, anti-viral and antibiofilm…
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Genome-Scale Modeling-Guided Metabolic Engineering Enables Heterologous Production of 3-Amino-4-hydroxybenzoic Acid in Streptomyces thermoviolaceus
3-Amino-4-hydroxybenzoic acid (3,4-AHBA) is a non-proteinogenic aromatic compound that functions as a key biosynthetic precursor for diverse secondary metabolites with pharmaceutical and industrial value. Microbial production of 3,4-AHBA offers a sustainable alternative to petroleum-based chemical…
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Biofuel Production and Processing Technology, 3rd Edition
The rapid growth of the global population and the impending depletion of fossil fuels, currently meeting approximately 80% of the world’s power needs, have intensified interest in biofuels derived from renewable biomass. This editorial refers to the Special Issue, “Biofuel Production and Processing…
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Recent Updates on Autochthonous Lactic Acid Bacteria in the Food Industry: A Bibliometric Analysis
This bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus® database. Boolean operators and truncation were applied to refine searches and exclude…
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Study on Microbial Diversity and Product Quality of Corn Gluten Meal-Based Fermented Feed
This study aimed to evaluate the effects of mixed strain fermentation on the microbial diversity, fermentation quality, and flavor of corn gluten meal-based fermented feed (CGMFF). High-throughput sequencing techniques (16S rDNA and ITS) and GC-MS technology were used to determine microbial…
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Screening of Non-Saccharomyces for Citrus reticulata cv. ‘Dahongpao’ Fruit Wine and Volatile Organic Compounds Analyzed by Gas Chromatography–Ion Mobility Spectrometry
In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil samples collected from orchards located in…
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Mechanisms of Ofloxacin Exposure Inhibiting Hydrogen Production in Anaerobic Fermentation
Ofloxacin (OFL) exists widely in raw materials of organic fermentation, which can inhibit hydrogen production of dark fermentation. In this study, the inhibition of OFL on hydrogen production was studied from the aspects of hydrogen production performance, bacterial community and functional genes…
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Fermentation-Based Strategies for the Feed Industry: Nutritional Augmentation, Environmental Sustainability
Global agriculture faces unprecedented challenges, including a projected population of 10 billion by 2050, declining arable land, and the urgent need to phase out antibiotic growth promoters (AGPs) to stem antimicrobial resistance (AMR). This review evaluates fermentation technology as a…
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Biotechnological Valorization of Almond Hulls via Solid-State Fermentation with Saccharomyces cerevisiae and Fibrolytic Enzyme Supplementation: Enhancing Ruminal Fermentation and Reducing Greenhouse Gas Emissions
Valorization of agricultural by-products is a key component of circular strategies aimed at enhancing the sustainability of livestock systems. Almond hulls (AHs), a major residue of the almond-processing industry, are characterized by their high non-fiber carbohydrate (NFC) content, but low crude…
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