Fermentation-Basel

Article	Citations
A Comprehensive Analysis of Cinnamon, Flaxseed, and Lemon Seed Essential Oils’ Effects on In Vitro Gas Formation and Nutrient Degradability in Diets	191
Characterization of Biofilm Formation and Bacterial Resistance to Benzalkonium Chloride under Contrasting Cultivation Conditions	100
Biosynthesis of Gamma-Aminobutyric Acid by Engineered Clostridium tyrobutyricum Co-Overexpressing Glutamate Decarboxylase and Class I Heat Shock Protein	85
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	84
Bioethanol Production via Herbaceous and Agricultural Biomass Gasification Integrated with Syngas Fermentation	70
Hydrochar-Promoted Methane Production in Mesophilic and Thermophilic Anaerobic Digestion of Hydrothermal Pre-Treated Sludge	68
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat	60
Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures	60
Application of an Exhausted Fermentation Broth Obtained from Biohydrogen Production in an Apple Orchard: Assessment of Fruit Quality	56
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	50
Feeding Value Assessment of Five Varieties Whole-Plant Cassava in Tropical China	48
Phosphorus-Containing Catalyst Impact on Furfural and Glucose Production during Consecutive Hydrothermal Pretreatment and Enzymatic Hydrolysis	48
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	47
Limosilactobacillus reuteri Regulating Intestinal Function: A Review	46
Optimization, Scale-Up, and Economic Analysis of the Ethanol Production Process Using Sargassum horneri	46
Effect of Optimized Chitosan Coating Obtained by Lactic Fermentation Chemical Treatment of Shrimp Waste on the Post-Harvest Behavior of Fresh-Cut Papaya (Carica papaya L.)	45
Extractive Fermentation as A Novel Strategy for High Cell Mass Production of Hetero-Fermentative Probiotic Strain Limosilactobacillus reuteri	44
Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation	44
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage	42
Impact of Hydrothermal Pretreatment Parameters on Mesophilic and Thermophilic Fermentation and Anaerobic Digestion of Municipal Sludge	41
Streptomyces sp. ADR1, Strain Producing β- and γ-Rubromycin Antibiotics, Isolated from Algerian Sahara Desert	38
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders	37
Correction: Pinu et al. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Fermentation 2023, 9, 759	37
Glucansucrase Produced by Lactic Acid Bacteria: Structure, Properties, and Applications	34
Recent Advances in Resource Utilization of Huangshui from Baijiu Production	34

Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation	34
An Approach for Incorporating Glycerol as a Co-Substrate into Unconcentrated Sugarcane Bagasse Hydrolysate for Improved Lipid Production in Rhodotorula glutinis	33
Efficient Biorefinery Based on Designed Lignocellulosic Substrate for Lactic Acid Production	32
Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains	32
Using Machine Learning Methods to Predict the ß-Poly (L-Malic Acid) Production by Different Substrates Addition and Secondary Indexes in Strain Aureobasidium melanogenum	32
Evaluating Bio-Hydrogen Production Potential and Energy Conversion Efficiency from Glucose and Xylose under Diverse Concentrations	32
Low-Temperature Pretreatment of Biomass for Enhancing Biogas Production: A Review	32
Promotion of the Hypocrellin Yield by a Co-Culture of Shiraia bambusicola (GDMCC 60438) with Arthrinium sp. AF-5 Fungus	32
Changes of Physicochemical Properties in Black Garlic during Fermentation	32
Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas	31
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	31
The Production of an Economical Culture Medium from Apple Pomace for the Propagation of Non-Conventional Cidermaking Yeast Starters	31
Growth of Lactiplantibacillus plantarum BG112 in Batch and Continuous Culture with Camellia sinensis as Prebiotic	31
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro	30
Co-Fermentation of Glucose–Xylose–Cellobiose–XOS Mixtures Using a Synthetic Consortium of Recombinant Saccharomyces cerevisiae Strains	30
Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir	30
In Silico Prediction of Secondary Metabolites and Biosynthetic Gene Clusters Analysis of Streptomyces thinghirensis HM3 Isolated from Arid Soil	30
Influence of Animal/Plant Activated Biochar Properties on Methane Production from Corn Stalk by Anaerobic Fermentation	29
In Silico Design of Engineering Optimization via OptHandle for Effective Synthesis of Adipic Acid Precursor, α-Aminoadipate	29
Multi-Omics-Based Functional Characterization of Hybrid Fermented Broussonetia papyrifera: A Preliminary Study on Gut Health of Laying Hens	29
Impact of Calcium and Nitrogen Addition on Bioethanol Production by S. cerevisiae Fermentation from Date By-Products: Physicochemical Characterization and Technical Design	29
Light Induction of Seed Culture Accelerates Lutein Accumulation in Heterotrophic Fermentation of Chlorella protothecoides CS-41	29
Effects of Different Soybean and Maize Mixed Proportions in a Strip Intercropping System on Silage Fermentation Quality	29
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	28
A Method for Improving Microbial Conversion of Diosgenin and Separation and Identification of the Product	28
Whole-Genome Analysis of Novacetimonas cocois and the Effects of Carbon Sources on Synthesis of Bacterial Cellulose	27
The Effect of Forage Source and Concentrated Liquid Feedstuff Supplementation on Improving the Synchronization of Ruminant Dietary Energy and Nitrogen Release In Vitro	27
Adaptive Network Fuzzy Inference System and Particle Swarm Optimization of Biohydrogen Production Process	27
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	27
Identification of a Strain Degrading Ammonia Nitrogen, Optimization of Ammonia Nitrogen Degradation Conditions, and Gene Expression of Key Degrading Enzyme Nitrite Reductase	27
Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines	26
Enhancing Rumen Fermentation Characteristic and Methane Mitigation Using Phytonutrient Pellet in Beef Cattle	26
Joint Multi-Optimization of an Extremophilic Microbial Bioanode for Mitigation of Mixed Hazardous Azo Dyes in Textile Synthetic Wastewater	26
Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method	26
Methodology for Analysis of Peptide Consumption by Yeast during Fermentation of Enzymatic Protein Hydrolysate Supplemented Synthetic Medium Using UPLC-IMS-HRMS	25
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	25
Towards a Complete Exploitation of Brewers’ Spent Grain from a Circular Economy Perspective	24
Dry Matter Content and Additives with Different Modes of Action Modify the Preservation Characteristics of Grass Silage	24
Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine	24
Immunomodulatory Effect of Benincasa hispida Extract Fermented by Bacillus subtilis CJH 101 on RAW 264.7 Macrophages	24
Metabolic Engineering for Efficient Synthesis of Patchoulol in Saccharomyces cerevisiae	24
Improving the Agronomic Value of Paddy Straw Using Trichoderma harzianum, Eisenia fetida and Cow Dung	24
Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine	24
Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review	23
Aguamiel Enhance Proteolytic Activity and Survival of Lactiplantibacillus pentosus ABHEAU-05 during Refrigerated Storage of a Fermented Milk	23
Exopolysaccharides from Lactiplantibacillus plantarum C7 Exhibited Antibacterial, Antioxidant, Anti-Enzymatic, and Prebiotic Activities	23
Genomic and Transcriptional Characteristics of Strain Rum-meliibacillus sp. TYF-LIM-RU47 with an Aptitude of Directly Producing Acetoin from Lignocellulose	23
Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages	23
Pseudo-Lager—Brewing with Lutra® Kveik Yeast	23
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	22

Concentrated Manipueira as an Alternative Low-Cost Substrate to Rhodotorula glutinis for Biotechnological Production of High Contents of Carotenoids	22
Biomethanation of Carbon Monoxide by Hyperthermophilic Artificial Archaeal Co-Cultures	22
Simultaneous Production of Biohydrogen (bioH2) and Poly-Hydroxy-Alkanoates (PHAs) by a Photoheterotrophic Consortium Bioaugmented with Syntrophomonas wolfei	22
Fermentation of Sweet Sorghum (Sorghum bicolor L. Moench) Using Immobilized Yeast (Saccharomyces cerevisiae) Entrapped in Calcium Alginate Beads	22
The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer	22
Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus	22
Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time	22
Enhancing Succinic Acid Production by Sequential Adaptation of Selected Basfia succiniciproducens Strains to Arundo donax Hydrolysate	22
Valorization of Mexican Rambutan Peel through the Recovery of Ellagic Acid via Solid-State Fermentation Using a Yeast	22
Kinetics of In Vitro Gas Production and Fitting Mathematical Models of Corn Silage	22
Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241	22
Dairy Fermentation 2.0	22
Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation	22
Techno-Economic and Life Cycle Assessment of a Small-Scale Integrated Biorefinery for Butyric-Acid Production in Chile	21
Performance of Recombinant Komagataella phaffii in Plant-Based Meat Flavor Compound-Leghemoglobin (LegH) Production through Fed-Batch Fermentations	21
Polyhydroxybutyrate (PHB) Biosynthesis by an Engineered Yarrowia lipolytica Strain Using Co-Substrate Strategy	21
Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products	21
Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)	21
Characteristics of Biogas Production Activity and Microbial Community during Sub-Moderate Temperature Anaerobic Digestion of Wastewater	21
Antibacterial and Antibiofilm Potential of Microbial Polysaccharide Overlaid Zinc Oxide Nanoparticles and Selenium Nanowire	21
Fermented Beverages Revisited: From Terroir to Customized Functional Products	21
Cultivation of Lactic Acid Bacteria and Evaluation of the Antimicrobial Potential of Partially Purified Bacteriocin-like Inhibitory Substances against Cariogenic and Food Pathogens	21
Biomass Conversion: Fermentation Chemicals and Fuels	21
Addressing Enzymatic Clarification Challenges of Muscat Grape Juice	21
The Use of Trichoderma spp. for the Bioconversion of Agro-Industrial Waste Biomass via Fermentation: A Review	21
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	21
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	21
Mapping Archaeal Diversity in Soda Lakes by Coupling 16S rRNA PCR-DGGE Analysis with Remote Sensing and GIS Technology	21
Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing	21
Yeast for the Production of Biochemicals and Biofuels	21
Strain Improvement and Microbial Biosynthesis	21
Production of Indole Auxins by Enterobacter sp. Strain P-36 under Submerged Conditions	20
Insight into the Effects of Norfloxacin on Bacterial Community and Antibiotic Resistance Genes during Chicken Manure Composting	20
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization	20
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	20
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation	20
Enterococcus faecalis-Aided Fermentation to Facilitate Edible Properties and Bioactive Transformation of Underutilized Cyathea dregei Leaves	20
Impact of Thermo-Mechanical Pretreatment of Sargassum muticum on Anaerobic Co-Digestion with Wheat Straw	20
Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley	20
Increasing Acid Tolerance of an Engineered Lactic Acid Bacterium Pediococcus acidilactici for L-Lactic Acid Production	20
Prognostic Metamodel Development for Waste-Derived Biogas-Powered Dual-Fuel Engines Using Modern Machine Learning with K-Cross Fold Validation	20
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products	20
Development of a Simple and Robust Kinetic Model for the Production of Succinic Acid from Glucose Depending on Different Operating Conditions	19
Potential Effects of Prebiotics on Gastrointestinal and Immunological Modulation in the Feeding of Healthy Dogs: A Review	19
Technoeconomic Evaluation of Microalgae Oil Production: Effect of Cell Disruption Method	19
Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods	19
Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria	19
Biohydrogen Production under Aerial Conditions by a Nitrogen-Fixing Bacterium Isolated from a Steel Signboard	19
Scale-Up of Pigment Production by the Marine-Derived Filamentous Fungus, Talaromyces albobiverticillius 30548, from Shake Flask to Stirred Bioreactor	19
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	19
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	19
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	19
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	19
Impact of Rumen Fluid Storage on In Vitro Feed Fermentation Characteristics	19
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	19
In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain	19
Volatile Fatty Acids (VFA) Production from Wastewaters with High Salinity—Influence of pH, Salinity and Reactor Configuration	18
Isolation and Cultivation of Penicillium citrinum for Biological Control of Spodoptera litura and Plutella xylostella	18
The Feasibility of Integrating Spray-Dried and Freeze-Dried Oat β-Glucans into a Synbiotic Formulation with Akkermansia muciniphila	18
Lacto-Fermented and Unfermented Soybean Differently Modulate Serum Lipids, Blood Pressure and Gut Microbiota during Hypertension	18
Dietary Brewer Grain Meal with Multienzymes Supplementation Affects Growth Performance, Gut Health, and Antioxidative Status of Weaning Pigs	18
The Effects of Fermented Cauliflower Residue Feed on the Diarrhea Rate, Intestinal Morphology, Immune Indicators, and Intestinal Flora of Weaned Piglets	18
Mathematical Modeling of Nitrification in Mixed Cultures: Insights into Nitrite-Oxidizing Bacteria Growth and Ammonia Starvation Effect	18
Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium	18
Dietary NDF/Starch Ratio Modulates Colonic Microbiota and Metabolites in Lambs before and after Weaning	18
Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins	18
Geranyl Diphosphate Synthase (CrtE) Inhibition Using Alendronate Enhances Isoprene Production in Recombinant Synechococcus elongatus UTEX 2973: A Step towards Isoprene Biorefinery	18
Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations	18
Impact of Waste as a Substrate on Biomass Formation, and Optimization of Spent Microbial Biomass Re-Use by Sustainable Metabolic Engineering	18
Ultrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment	18
The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media	18
Artificial Neural Networks and Gompertz Functions for Modelling and Prediction of Solvents Produced by the S. cerevisiae Safale S04 Yeast	18
Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus	18
Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9	18
Enhanced Oxygen Mass Transfer in Mixing Bioreactor Using Silica Microparticles	17
Techno-Economic Analysis of Integrating Soybean Biorefinery Products into Corn-Based Ethanol Fermentation Operations	17
A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage	17
Influence of Galvanized Steel on Kombucha Fermentation: Weight Loss Measurements, Scanning Electron Microscopy Analysis, Corrosion Activity, and Phytochemical Study	17
Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis	17
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	17

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus	17
Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process	17
Multi-Objective Sustainability Optimization of Biomass Residues to Ethanol via Gasification and Syngas Fermentation: Trade-Offs between Profitability, Energy Efficiency, and Carbon Emissions	17
Investigating the Evolution of Structural Characteristics of Humic Acid Generated during the Continuous Anaerobic Digestion and Its Potential for Chromium Adsorption and Reduction	17
The Stool Microbiome in African Ruminants: A Comparative Metataxonomic Study Suggests Potential for Biogas Production	17
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	17
Impact of Mechanical Stirring and Percolate Recirculation on the Performances of Dry Anaerobic Digestion	17
Two-Stage Fermented Feather Meal Enhances Growth Performance and Amino Acid Digestibility in Broilers	17
Inactivation of Endogenous Pectin Methylesterases by Radio Frequency Heating during the Fermentation of Fruit Wines	17
Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863	17
Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis	17
Acquisition, Characterization, and Optimization of Distilled Bioethanol Generated from Fermented Carrot (Daucus carota) Residues	17
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	17
Pharmaceutical Fermentation: Antibiotic Production and Processing	16
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	16
Identifying a Role of Polysaccharides from Agaricus Blazei Murill in Combating Skin Photoaging: The Effect of Antioxidants on Fibroblast Behavior	16
Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0	16
Screening of Gas Substrate and Medium Effects on 2,3-Butanediol Production with C. ljungdahlii and C. autoethanogenum Aided by Improved Autotrophic Cultivation Technique	16
The Effect of Fermented Kefir as Functional Feed Additive in Post-Weaned Pigs	16
Discovery and Functional Evaluation of Heat Tolerance Genes in the Nonconventional Yeast Yarrowia lipolytica	16
Investigation of a Broad-Bean Based Low-Cost Medium Formulation for Bacillus subtilis MSCL 897 Spore Production	16
Production of Polyclonal Antibodies and Development of Competitive ELISA for Quantification of the Lantibiotic Paenibacillin	16
Advances and Future Directions in the Use of Lactobacillus in Forage Storage and Processing	16
Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds	16
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium	16
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	16
Ensiled Mixed Vegetables Enriched Carbohydrate Metabolism in Heterofermentative Lactic Acid Bacteria	16
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	16
Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste	15
Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt	15
Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	15
Recovering Apple Agro-Industrial Waste for Bioethanol and Vinasse Joint Production: Screening the Potential of Chile	15
The Enhancing Effect of Biochar Derived from Biogas Residues on the Anaerobic Digestion Process of Pig Manure Water	15
Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines	15
Maximizing Nitrogen Removal and Lipid Production by Microalgae under Mixotrophic Growth Using Response Surface Methodology: Towards Enhanced Biodiesel Production	15
Adaptive Laboratory Evolution of Bacillus subtilis 168 for Efficient Production of Surfactin Using NH4Cl as a Nitrogen Source	15
Temporal Comparison of Microbial Community Structure in an Australian Winery	15
Green Manufacturing of Steroids via Mycolicbacteria: Current Status and Development Trends	15
Biotechnological Production of Optically Pure 2,3-Butanediol by Bacillus subtilis Based on Dissolved Oxygen Control Strategy	15
Application of Hanseniaspora vineae Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes	15
The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk	15
The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality	15
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	15
Probiotics as a Friendly Antibiotic Alternative: Assessment of Their Effects on the Health and Productive Performance of Poultry	15
Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region	15
Screening Bacterial Strains Capable of Producing 2,3-Butanediol: Process Optimization and High Diol Production by Klebsiella oxytoca FMCC-197	15
The Effect of Direct-Fed Microbials on In-Vitro Rumen Fermentation of Grass or Maize Silage	15
Effect of Live Yeasts (Pichia guilliermondii) on In Vitro Fermentation of Corn Stover as a Fibrous Substrate	15
Evaluation of Rye Bran Enzymatic Hydrolysate Effect on Gene Expression and Bacteriocinogenic Activity of Lactic Acid Bacteria	15
Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	15
A Chemical-Free Pretreatment for Biosynthesis of Bioethanol and Lipids from Lignocellulosic Biomass: An Industrially Relevant 2G Biorefinery Approach	15
Growth of Coniochaeta Species on Acetate in Biomass Sugars	15
Microbial Exploitation of Feather Wastes for Sustainable Production of Keratinase and Collagenase Enzymes by Didymella keratinophila AUMC 15399 in Submerged Fermentation	14
Moisture-Induced Effects on Lignocellulosic and Humification Fractions in Aerobically Composted Straw and Manure	14
The Immunosuppressant Tacrolimus (FK506) Facing the 21st Century: Past Findings, Present Applications and Future Trends	14
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	14
A Study of the Metabolic Profiles of Penicillium dimorphosporum KMM 4689 Which Led to Its Re-Identification as Penicillium hispanicum	14
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	14
Effect of Ellagic Acid on Fermentation Quality and Bacterial Community of Stylo Silage	14
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	14
Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients	14
Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media	14
Effects of Aromatic Compounds Degradation on Bacterial Cell Morphology	14
Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review	14
Optimization of the Nutrient Medium for Flammulina velutipes Submerged Biomass Production and Micromorphology of Its Mycelium	14
Precision Fermentation as an Alternative to Animal Protein, a Review	14
Acetaldehyde Stimulation of the Growth of Zymomonas mobilis Subjected to Ethanol and Other Environmental Stresses: Effect of Other Metabolic Electron Acceptors and Evidence for a Mechanism	14
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications	14
Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk	14
Microbial Communities of Flor Velums and the Genetic Stability of Flor Yeasts Used for a Long Time for the Industrial Production of Sherry-like Wines	14
Exploring Phenotype, Genotype, and the Production of Promising GABA Postbiotics by Lactiplantibacillus plantarum: A Comprehensive Investigation	14
Polysaccharide Extracts Derived from Defloration Waste of Fruit Pitaya Regulates Gut Microbiota in a Mice Model	14
Probiotics-Derived Extracellular Vesicles Protect Oxidative Stress against H2O2 Induction in Placental Cells	13
Starch Properties, Nutrients Profiles, In Vitro Ruminal Fermentation and Molecular Structure of Corn Processed in Different Ways	13
Mathematical Modelling of Bioethanol Production from Raw Sugar Beet Cossettes in a Horizontal Rotating Tubular Bioreactor	13
Impact of Specialty Malts on Wort and Beer Characteristics	13
The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation	13
Physiological and Molecular Characterization of Yeast Cultures Pre-Adapted for Fermentation of Lignocellulosic Hydrolysate	13
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	13
Production of Renewable Lipids by the Diatom Amphora copulata	13
Degradation Kinetics of Lignocellulolytic Enzymes in a Biogas Reactor Using Quantitative Mass Spectrometry	13
Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey	13
Optimization of Synthetic Media Composition for Kluyveromyces marxianus Fed-Batch Cultivation	13
Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol	13
Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells	13
Microbial Astaxanthin Production from Agro-Industrial Wastes—Raw Materials, Processes, and Quality	13
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	13
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	13
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	13
Preliminary Studies of Bio-Fortification of Yoghurt with Chromium	13
Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion	13
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties	13
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	13
Evaluation of Three Marine Algae on Degradability, In Vitro Gas Production, and CH4 and CO2 Emissions by Ruminants	13
Yeast Hybrids in Brewing	13