Fermentation-Basel

Papers
(The TQCC of Fermentation-Basel is 7. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)
ArticleCitations
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method217
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage112
The Production of an Economical Culture Medium from Apple Pomace for the Propagation of Non-Conventional Cidermaking Yeast Starters107
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro97
Identification of a Strain Degrading Ammonia Nitrogen, Optimization of Ammonia Nitrogen Degradation Conditions, and Gene Expression of Key Degrading Enzyme Nitrite Reductase86
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage81
Effects of Lignocellulosic Biomass-Derived Hydrolysate Inhibitors on Cell Growth and Lipid Production During Microbial Fermentation of Oleaginous Microorganisms—A Review77
Effect of Bio-Fermented Distillers Grain on Growth, Intestines, and Caecal Microbial Community in Broilers77
Fermentation of Sweet Sorghum (Sorghum bicolor L. Moench) Using Immobilized Yeast (Saccharomyces cerevisiae) Entrapped in Calcium Alginate Beads76
Screening Bacterial Strains Capable of Producing 2,3-Butanediol: Process Optimization and High Diol Production by Klebsiella oxytoca FMCC-19761
Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm60
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties58
Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure58
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential56
Plant Biomass Production in Constructed Wetlands Treating Swine Wastewater in Tropical Climates55
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester54
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)54
Towards a Complete Exploitation of Brewers’ Spent Grain from a Circular Economy Perspective53
The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds50
Study of the Relationship Between Nitrogen, Phosphorus Content, and Microbial Community Changes in Deer Manure Compost with Different Conditioners50
Feature Review Papers in Microbial Metabolism, Physiology and Genetics48
Carbon Dioxide Micro-Nano Bubbles Aeration Improves Carbon Fixation Efficiency for Succinic Acid Synthesis by Escherichia coli48
Calcium Propionate Supplementation Mitigated Adverse Effects of Incubation Temperature Shift on In Vitro Fermentation by Modulating Microbial Composition46
Microbiota Composition in Raw Drinking Milk from Vending Machines: A Case Study in Croatia45
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying45
The Feasibility of Integrating Spray-Dried and Freeze-Dried Oat β-Glucans into a Synbiotic Formulation with Akkermansia muciniphila45
Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)44
The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications42
Promotion of the Hypocrellin Yield by a Co-Culture of Shiraia bambusicola (GDMCC 60438) with Arthrinium sp. AF-5 Fungus42
Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation42
Investigation of a Broad-Bean Based Low-Cost Medium Formulation for Bacillus subtilis MSCL 897 Spore Production41
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study41
Comparative Study of Mesophilic Biomethane Production in Ex Situ Trickling Bed and Bubble Reactors41
The Effect of Lactobacillus planturum YQM48 Inoculation on the Quality and Microbial Community Structure of Alfalfa Silage Cultured in Saline-Alkali Soil40
Acquisition, Characterization, and Optimization of Distilled Bioethanol Generated from Fermented Carrot (Daucus carota) Residues40
Starch Properties, Nutrients Profiles, In Vitro Ruminal Fermentation and Molecular Structure of Corn Processed in Different Ways40
Exploring Ultrasonic Energy Followed by Natural Fermentation Processing to Enhance Functional Properties and Bioactive Compounds in Millet (Pennisetum glaucum L.) Grains40
Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design38
Lactic Acid Bacteria and Cellulase Improve the Fermentation Characteristics, Aerobic Stability and Rumen Degradation of Mixed Silage Prepared with Amaranth and Rice Straw37
Degradation Kinetics of Lignocellulolytic Enzymes in a Biogas Reactor Using Quantitative Mass Spectrometry37
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost37
Neonatal Calf Diarrhea Is Associated with Decreased Bacterial Diversity and Altered Gut Microbiome Profiles35
Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas35
Response-Surface Statistical Optimization of Submerged Fermentation for Pectinase and Cellulase Production by Mucor circinelloides and M. hiemalis34
Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study33
Metabolomics Analysis Reveals the Effect of Fermentation to Secondary Metabolites of Chenopodium album L. Based on UHPLC-QQQ-MS33
Isolation and Cultivation of Penicillium citrinum for Biological Control of Spodoptera litura and Plutella xylostella33
Development of a Microalgae-Based Continuous Starch-to-Hydrogen Conversion Approach33
Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells33
Correction: Avdanina, D.; Zghun A. Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. Fermentation 2022, 8, 38133
Design Optimization of a Tray Bioreactor for Solid-State Fermentation: Study of Process Parameters through Protein Modification of By-Products33
Biomethanation of Carbon Monoxide by Hyperthermophilic Artificial Archaeal Co-Cultures33
High-Titer Bioethanol Production from Steam-Exploded Corn Stover Using an Engineering Saccharomyces cerevisiae Strain with High Inhibitor Tolerance32
A Novel Batched Four-Stage–Two-Phase Anaerobic Digestion System to Facilitate Methane Production from Rice Straw and Cow Manure with Low Inoculum/Substrate Ratios31
Production of Fumaric Acid by Rhizopus arrhizus NRRL 1526: A Simple Production Medium and the Kinetic Modelling of the Bioprocess31
Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk31
Lacto-Fermented and Unfermented Soybean Differently Modulate Serum Lipids, Blood Pressure and Gut Microbiota during Hypertension30
Dynamic Responses of Streptomyces albulus QLU58 and Its Acid-Tolerant Derivatives to the Autoacidification in ε-Poly-l-Lysine Production30
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep30
Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation30
Mapping Archaeal Diversity in Soda Lakes by Coupling 16S rRNA PCR-DGGE Analysis with Remote Sensing and GIS Technology29
Alternative Uses of Fermented Wheat Bran: A Mini Review29
The Immunosuppressant Tacrolimus (FK506) Facing the 21st Century: Past Findings, Present Applications and Future Trends29
Heterologous Biosynthesis of Hyaluronic Acid Using a New Hyaluronic Acid Synthase Derived from the Probiotic Streptococcus thermophilus29
Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration29
Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis28
Screening of Lactic Acid Bacteria Suitable for the Fermentation of Shenheling Slimming Beverages Based on the Activity Inhibition of Energy Digestive Enzymes and a Sensory Evaluation28
Enhancement of 2,3-Butanediol Production by Klebsiella pneumoniae: Emphasis on the Mediation of sRNA-SgrS on the Carbohydrate Utilization28
Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol28
Effects of Aromatic Compounds Degradation on Bacterial Cell Morphology28
Discovery of a Novel β-xylosidase with Xylanase Activity and Its Application in the Production of Xylitol from Corncob Xylan28
Development of Functional Fermented Dairy Products Containing Taiwan Djulis (Chenopodium formosanum Koidz.) in Regulating Glucose Utilization28
Understanding the Essential Metabolic Nodes in the Synthesis of 4-Acetylantroquinol B (4-AAQB) by Antrodia cinnamomea Using Transcriptomic Analysis28
Polyhydroxybutyrate (PHB) Biosynthesis by an Engineered Yarrowia lipolytica Strain Using Co-Substrate Strategy28
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease28
High-Gossypol Whole Cottonseed Exhibited Mediocre Rumen Degradability and Less Microbial Fermentation Efficiency than Cottonseed Hull and Cottonseed Meal with an In Vitro Gas Production Technique28
Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis28
Transformation of Gardenia Yellow Waste Production into Gardenia Blue Pigment by Leifsonia sp. ZF2019 and Evaluation of Its Physicochemical Stability27
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application27
Evaluation of Three Marine Algae on Degradability, In Vitro Gas Production, and CH4 and CO2 Emissions by Ruminants27
Integrated Marine Biogas: A Promising Approach towards Sustainability27
Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients27
Development of a Simple and Robust Kinetic Model for the Production of Succinic Acid from Glucose Depending on Different Operating Conditions27
Pseudo-Lager—Brewing with Lutra® Kveik Yeast26
Enhancing Succinic Acid Production by Sequential Adaptation of Selected Basfia succiniciproducens Strains to Arundo donax Hydrolysate26
Improving the Quality and Safety of Pu-erh Tea by Inoculation of Saccharomyces cerevisiae and Lactobacillus plantarum26
Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars26
Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives25
Feeding Value Assessment of Five Varieties Whole-Plant Cassava in Tropical China25
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation25
Fermentation Properties and Bacterial Community Composition of Mixed Silage of Mulberry Leaves and Smooth Bromegrass with and without Lactobacillus plantarum Inoculation25
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw25
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique25
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta25
Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines25
Antibacterial Mechanism of Dellaglioa algida against Pseudomonas fluorescens and Pseudomonas fragi25
The Effect of Forage Source and Concentrated Liquid Feedstuff Supplementation on Improving the Synchronization of Ruminant Dietary Energy and Nitrogen Release In Vitro25
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide24
Simultaneous Production of Biohydrogen (bioH2) and Poly-Hydroxy-Alkanoates (PHAs) by a Photoheterotrophic Consortium Bioaugmented with Syntrophomonas wolfei24
Effects of Adding Ethanol Extract of Propolis on the Fermentation Quality, Aerobic Stability, Fatty Acid Profile, and In Vitro Digestibility of Alfalfa Silages24
Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review24
The Stool Microbiome in African Ruminants: A Comparative Metataxonomic Study Suggests Potential for Biogas Production24
Determination of Variable Humidity Profile for Lactic Acid Maximization in Fungal Solid-State Fermentation24
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat24
Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus24
Valorization of Mexican Rambutan Peel through the Recovery of Ellagic Acid via Solid-State Fermentation Using a Yeast24
Microbial Exploitation of Feather Wastes for Sustainable Production of Keratinase and Collagenase Enzymes by Didymella keratinophila AUMC 15399 in Submerged Fermentation24
Investigating the Evolution of Structural Characteristics of Humic Acid Generated during the Continuous Anaerobic Digestion and Its Potential for Chromium Adsorption and Reduction24
Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ924
Production of Indole Auxins by Enterobacter sp. Strain P-36 under Submerged Conditions23
Strain Improvement and Microbial Biosynthesis23
Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies23
Research Progress in Understanding the Molecular Biology of Cordyceps militaris23
Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins23
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes23
Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey23
Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures22
Dry Matter Content and Additives with Different Modes of Action Modify the Preservation Characteristics of Grass Silage22
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications22
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage22
Co-Fermentation of Glucose–Xylose–Cellobiose–XOS Mixtures Using a Synthetic Consortium of Recombinant Saccharomyces cerevisiae Strains22
Increased Flux of Lipid Metabolism Enhances Bioethanol Fermentability and Inhibitor Tolerance of Xylose-Utilizing Zymomonas mobilis22
Two-Step Hydrothermal Pretreatments for Co-Producing Xylooligosaccharides and Humic-like Acid from Vinegar Residue22
Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus22
Ensiled Mixed Vegetables Enriched Carbohydrate Metabolism in Heterofermentative Lactic Acid Bacteria22
Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review22
Growth of Coniochaeta Species on Acetate in Biomass Sugars22
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules22
Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar22
Impact of Specialty Malts on Wort and Beer Characteristics22
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties22
Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Prod22
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation21
Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process21
Vermi-Conversion of Anaerobic Sludges by Eisenia fetida Earthworms21
Enhanced Oxygen Mass Transfer in Mixing Bioreactor Using Silica Microparticles21
Impact of Thermo-Mechanical Pretreatment of Sargassum muticum on Anaerobic Co-Digestion with Wheat Straw21
Temporal Comparison of Microbial Community Structure in an Australian Winery21
Microbial Communities in Underground Gas Reservoirs Offer Promising Biotechnological Potential21
Impact of Hydrothermal Pretreatment Parameters on Mesophilic and Thermophilic Fermentation and Anaerobic Digestion of Municipal Sludge21
Moisture-Induced Effects on Lignocellulosic and Humification Fractions in Aerobically Composted Straw and Manure21
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria21
Phosphorus-Containing Catalyst Impact on Furfural and Glucose Production during Consecutive Hydrothermal Pretreatment and Enzymatic Hydrolysis21
Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger21
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines21
Adaptive Laboratory Evolution of Bacillus subtilis 168 for Efficient Production of Surfactin Using NH4Cl as a Nitrogen Source21
Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum21
Production of Polyclonal Antibodies and Development of Competitive ELISA for Quantification of the Lantibiotic Paenibacillin21
Exploration of the Bioactivity of Pigmented Extracts from Streptomyces Strains Isolated Along the Banks of the Guaviare and Arauca Rivers (Colombia)21
Genomic and Transcriptional Characteristics of Strain Rum-meliibacillus sp. TYF-LIM-RU47 with an Aptitude of Directly Producing Acetoin from Lignocellulose20
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage20
Cultivation of Lactic Acid Bacteria and Evaluation of the Antimicrobial Potential of Partially Purified Bacteriocin-like Inhibitory Substances against Cariogenic and Food Pathogens20
Pharmaceutical Fermentation: Antibiotic Production and Processing20
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products20
A Comprehensive Analysis of Cinnamon, Flaxseed, and Lemon Seed Essential Oils’ Effects on In Vitro Gas Formation and Nutrient Degradability in Diets20
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production20
Microbial Astaxanthin Production from Agro-Industrial Wastes—Raw Materials, Processes, and Quality20
Cost-Effective Strategy and Feasibility for Amylase Production from Okara by Bacillus subtilis J1220
Limosilactobacillus reuteri Regulating Intestinal Function: A Review20
Analysis of Metabolic Differences in the Water Extract of Shenheling Fermented by Lactobacillus fermentum Based on Nontargeted Metabolomics20
Development of Blood Sugar Regulatory Products from Momordica cochininensis via Probiotic Fermentation20
Impact of Waste as a Substrate on Biomass Formation, and Optimization of Spent Microbial Biomass Re-Use by Sustainable Metabolic Engineering20
Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains20
Lignocellulose Degradation and Enzymatic Hydrolysis of Soybean Incorporated Sorghum Silage Inoculated with Feruloyl-Esterase Producing Lactobacillus plantarum20
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance20
The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread20
Study on the Pilot-Scale Technology of Ginkgolide B Synthesis by Coprinus comatus19
Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation19
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas19
Mathematical Modelling of Bioethanol Production from Raw Sugar Beet Cossettes in a Horizontal Rotating Tubular Bioreactor19
Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products19
Production, Physicochemical and Structural Characterization of a Bioemulsifier Produced in a Culture Medium Composed of Sugarcane Bagasse Hemicellulosic Hydrolysate and Soybean Oil in the Context of B19
Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt19
Evaluating the Performance of Anaerobic Digestion with Upstream Thermal Hydrolysis—What Role Does the Activated Sludge Process Play?19
Methane and Hydrogen Sulfide Production from the Anaerobic Digestion of Fish Sludge from Recirculating Aquaculture Systems: Effect of Varying Initial Solid Concentrations19
Scale-Up of Pigment Production by the Marine-Derived Filamentous Fungus, Talaromyces albobiverticillius 30548, from Shake Flask to Stirred Bioreactor19
Advances and Future Directions in the Use of Lactobacillus in Forage Storage and Processing19
Anaerobic Digestion, Codigestion of Food Waste, and Chicken Dung: Correlation of Kinetic Parameters with Digester Performance and On-Farm Electrical Energy Generation Potential19
Oat Okara Fermentation: New Insights into the Microbiological and Metabolomic Characterization19
Clostridia as Promising Biofactory for Heterotrophic (Fructose) and Autotrophic (C1-Gas) Fermentation19
Optimization of Alkaline Hydrogen Peroxide Pretreatment and Enzymatic Hydrolysis of Wheat Straw for Enhancing Sugar Yields19
Efficient Two-Stage Meso- and Thermophilic Anaerobic Digestion of Food Waste from a Microbial Perspective18
Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System18
Efficient Biorefinery Based on Designed Lignocellulosic Substrate for Lactic Acid Production18
Probiotics-Derived Extracellular Vesicles Protect Oxidative Stress against H2O2 Induction in Placental Cells18
Optimization of the Nutrient Medium for Flammulina velutipes Submerged Biomass Production and Micromorphology of Its Mycelium18
Correction: Pinu et al. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Fermentation 2023, 9, 75918
Multi-Objective Sustainability Optimization of Biomass Residues to Ethanol via Gasification and Syngas Fermentation: Trade-Offs between Profitability, Energy Efficiency, and Carbon Emissions18
In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain18
Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method18
Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation18
Maximizing Nitrogen Removal and Lipid Production by Microalgae under Mixotrophic Growth Using Response Surface Methodology: Towards Enhanced Biodiesel Production18
Biomass Conversion: Fermentation Chemicals and Fuels18
Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation18
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace18
Bioethanol Production from Sugarcane Press-Mud: Assessment of the Fermentation Conditions to Reduce Fusel Alcohol18
Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk18
In Silico Prediction of Secondary Metabolites and Biosynthetic Gene Clusters Analysis of Streptomyces thinghirensis HM3 Isolated from Arid Soil18
Exopolysaccharides from Lactiplantibacillus plantarum C7 Exhibited Antibacterial, Antioxidant, Anti-Enzymatic, and Prebiotic Activities18
Physiological and Molecular Characterization of Yeast Cultures Pre-Adapted for Fermentation of Lignocellulosic Hydrolysate18
Increasing Acid Tolerance of an Engineered Lactic Acid Bacterium Pediococcus acidilactici for L-Lactic Acid Production18
Growth of Lactiplantibacillus plantarum BG112 in Batch and Continuous Culture with Camellia sinensis as Prebiotic18
Polysaccharide Extracts Derived from Defloration Waste of Fruit Pitaya Regulates Gut Microbiota in a Mice Model18
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?18
Enhanced Phycocyanobilin Production in Escherichia coli by Fusion-Expression of Apo-Proteins with Signal Peptides17
Designing the Properties of Probiotic Kefir with Increased Whey Protein Content17
Immunomodulatory Effect of Benincasa hispida Extract Fermented by Bacillus subtilis CJH 101 on RAW 264.7 Macrophages17
Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk17
Optimization, Scale-Up, and Economic Analysis of the Ethanol Production Process Using Sargassum horneri17
Aguamiel Enhance Proteolytic Activity and Survival of Lactiplantibacillus pentosus ABHEAU-05 during Refrigerated Storage of a Fermented Milk17
Fermented Total Mixed Ration with Cottonseed Meal or Rapeseed Meal Improved Growth Performance and Meat Quality of Hu Lamb Compared to Total Mixed Ration with Soybean Meal17
Impact of Calcium and Nitrogen Addition on Bioethanol Production by S. cerevisiae Fermentation from Date By-Products: Physicochemical Characterization and Technical Design17
Low-Grade Syngas Biomethanation in Continuous Reactors with Respect to Gas–Liquid Mass Transfer and Reactor Start-Up Strategy17
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing17
Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.17
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential17
Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis17
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.)17
In Vitro Gas Production of Common Southeast Asian Grasses in Response to Variable Regrowth Periods in Vietnam17
The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation17
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats16
A Study of the Metabolic Profiles of Penicillium dimorphosporum KMM 4689 Which Led to Its Re-Identification as Penicillium hispanicum16
Identification and Quantification of Lipopeptide Homologues Induced and Produced by Bacillus amyloliquefaciens16
Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley16
Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine16
Novel Placenta-Derived Liquid Product Suitable for Cosmetic Application Produced by Fermentation and Digestion of Porcine or Equine Placenta Using Lactic Acid Bacterium Enterococcus faecalis PR3116
The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality16
Effect of Alkaline Mineral Complex Buffer Supplementation on Milk Performance, Serum Variables, Rumen Fermentation and Rumen Microbiota of Transition Dairy Cows16
Techno-Economic and Life Cycle Assessment of a Small-Scale Integrated Biorefinery for Butyric-Acid Production in Chile16
Third Generation Lactic Acid Production by Lactobacillus pentosus from the Macroalgae Kappaphycus alvarezii Hydrolysates16
In Silico Design of Engineering Optimization via OptHandle for Effective Synthesis of Adipic Acid Precursor, α-Aminoadipate16
The Enhancing Effect of Biochar Derived from Biogas Residues on the Anaerobic Digestion Process of Pig Manure Water16
Using Machine Learning Methods to Predict the ß-Poly (L-Malic Acid) Production by Different Substrates Addition and Secondary Indexes in Strain Aureobasidium melanogenum16
Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice16
Optimization of Consolidated Bioprocessing Fermentation of Uncooked Sweet Potato Residue for Bioethanol Production by Using a Recombinant Amylolytic Saccharomyces cerevisiae Strain via the Orthogonal 16
Preliminary Studies of Bio-Fortification of Yoghurt with Chromium16
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium16
Glucansucrase Produced by Lactic Acid Bacteria: Structure, Properties, and Applications16
Dietary NDF/Starch Ratio Modulates Colonic Microbiota and Metabolites in Lambs before and after Weaning16
Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media16
Identification of a Novel Dehydrogenase from Gluconobacter oxydans for Degradation of Inhibitors Derived from Lignocellulosic Biomass16
Enhancing Methane Production through Anaerobic Co-Digestion of Sewage Sludge: A Modified ADM1 Model Approach16
Seaweed Fertilizer Prepared by EM-Fermentation Increases Abundance of Beneficial Soil Microbiome in Paddy (Oryzasativa L.) during Vegetative Stage16
Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion16
Effects of Different Cutting Stages and Additives on the Fermentation Quality and Microbial Community of Sudangrass (Sorghum sudanense Stapf.) Silages16
Light Induction of Seed Culture Accelerates Lutein Accumulation in Heterotrophic Fermentation of Chlorella protothecoides CS-4116
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii16
Yeast Hybrids in Brewing15
Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation15
The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran15
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