Fermentation-Basel

Article	Citations
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro	174
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii	121
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying	117
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 Milk	112
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?	110
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	86
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	85
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	84
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	82
Processing Factors and Risk Assessment of Pesticide Residues in Wine	79
Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation	77
Physiological, Genetic, and Fermentative Traits of Oenococcus oeni Isolates from Spontaneous Malolactic Fermentation in Koshu Wine	75
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage	74
Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed	74
Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality	73
Fermented Beverages Revisited: From Terroir to Customized Functional Products	71
PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS	71
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	69
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	68
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	66
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	65
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	64
Application of Ultrafiltration and Ion Exchange Separation Technology for Lysozyme Separation and Extraction	63
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	63
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique	62

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	60
Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese	59
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	55
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace	54
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	54
Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol	52
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	51
Research Progress in Understanding the Molecular Biology of Cordyceps militaris	51
Comparative Evaluation of Ionophores on the In Vitro Fermentation Dynamics of Wheat Silage Using a Gas Production System	51
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	50
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost	49
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	48
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	47
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat	47
Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt	47
Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK	46
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum	45
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications	45
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein	45
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application	44
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	44
Sugarcane Bagasse-Based Ethanol Production and Utilization of Its Vinasse for Xylitol Production as an Approach in Integrated Biorefinery	44
Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	43
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	43
Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines	41
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease	40
Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats	40
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	40
High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter Pcdna1 to Enhance Cellulose Degradation	40
Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives	40
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	40
Research Progress on the Effect of Autolysis to Bacillus subtilis Fermentation Bioprocess	39
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 Bread	39
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots	39
Technoeconomic Evaluation of Microalgae Oil Production: Effect of Cell Disruption Method	39
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion	39
Study on Comparisons of Bio-Hydrogen Yield Potential and Energy Conversion Efficiency between Stem and Leaf of Sweet Potato by Photo-Fermentation	39
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha	38
The Metagenomic Properties of Uşak Tarhana Dough	38
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential	38
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	38
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	37
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	37
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis	36
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep	36
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide	36
Advances in Third-Generation Bioethanol Production, Industrial Infrastructure and Efficient Technologies in Sustainable Processes with Algae Biomass: Systematic Review	36
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	36
Effect of Unsaturated Fatty Acid Ratio In Vitro on Rumen Fermentation, Methane Concentration, and Microbial Profile	36
Neuroprotective Effect of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 Against Oxidative Damage via NF-κB Signaling Pathway	36

Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	35
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	35
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest	34
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	34
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	34
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities	34
Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration	34
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	33
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	33
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	32
The Human Body as an Ethanol-Producing Bioreactor—The Forensic Impacts	32
Purified Acidic Sophorolipid Biosurfactants in Skincare Applications: An Assessment of Cytotoxic Effects in Comparison with Synthetic Surfactants Using a 3D In Vitro Human Skin Model	32
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines	32
Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm	32
Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies	32
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile	32
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation	32
Dairy Fermentation 2.0	32
Enhancement of the Degradation of Phytosterol Side Chains in Mycolicibacterium by Eliminating the Redox Sensitivity of Key Thiolase and Augmenting Cell Activity	32
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy	31
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis	31
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production	31
Preparation of a Pectinase-Enriched Multienzyme under Solid State Fermentation of Sugarcane Bagasse	31
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis	31
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis	30
β-Farnesene Production from Low-Cost Glucose in Lignocellulosic Hydrolysate by Engineered Yarrowia lipolytica	30
Saturnispora diversa: A New Acid-Reducing Yeast in Co-Fermentation with Saccharomyces cerevisiae to Optimize Flavor Balance in Blueberry Wine	30
Effect of Rhodanese Enzyme Addition on Rumen Fermentation, Cyanide Concentration, and Feed Utilization in Beef Cattle Receiving Various Levels of Fresh Cassava Root	30
Metal–Organic Frameworks as Synergistic Scaffolds in Biomass Fermentation: Evolution from Passive Adsorption to Active Catalysis	30
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture	30
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314	30
Horse Manure and Lignocellulosic Biomass Characterization as Methane Production Substrates	30
Robust Control Based on Modeling Error Compensation of Microalgae Anaerobic Digestion	30
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance	30
The Effect of γ-Aminobutyric Acid Addition on In Vitro Ruminal Fermentation Characteristics and Methane Production of Diets Differing in Forage-to-Concentrate Ratio	29
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture	29
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability	29
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines	29
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger	29
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens	29
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation	29
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	29
Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na2SeO3	28
Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii	28
Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process	28
Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use	28
Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure	28
Improvement of Thermophilic Butanol Production by Thermoanaerobacterium thermosaccharolyticum from Waste Figs Through the Gradual Addition of Butyric Acid	28
Production of Glyoxylate from Glucose in Engineered Escherichia coli	28
Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor	28
Advances in the Application of Quorum Sensing to Regulate Electrode Biofilms in Bioelectrochemical Systems	28
Illumina Sequencing and Metabolomic Analysis Explored the Effects of the Mixed Silage of Rice Straw and Chinese Cabbage Waste on Fecal Microorganisms and Metabolites in Hu Sheep	28
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism	28
Amylase Production by the New Strains of Kocuria rosea and Micrococcus endophyticus Isolated from Soil in the Guassa Community Conservation Area	27
Cloning, Expression, and Characterization of Family A DNA Polymerase from Massilia aurea	27
Release and Purification of Poly(3-hydroxybutyrate) P(3HB) via the Combined Use of an Autolytic Strain of Azotobacter vinelandii OP-PhbP3+ and Non-Halogenated Solvents	27
Effect of Lignite Addition on Maturity and Bacterial Community Assembly in Co-Composting of Goat Manure and Corn Straw	27
Novel Nonlinear Control in a Chaotic Continuous Flow Enzymatic–Fermentative Bioreactor	27
Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics	27
Sustainable Production of Medium-Chain Fatty Acids from Fresh Leachates in the District of Abidjan: Study of the Feasibility of the Process and Environmental Benefits	27
The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains	27
Sugarcane Bagasse: A Sustainable Feedstock for Biorefinery Portfolios in South Africa	27
Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System	27
Assessment of the Quality and Safety of Fermented Foods	27
Wineinformatics: Wine Score Prediction with Wine Price and Reviews	27
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine	26
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages	26
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review	26
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens	26
Design of 5′-UTR to Enhance Keratinase Activity in Bacillus subtilis	26
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal	26
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers	26
Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells	26
Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity	26
Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida	26
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles	26
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics	26
Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation	26
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup	26
Comparisons of Ramie and Corn Stover Silages: Effects on Chewing Activity, Rumen Fermentation, Microbiota and Methane Emissions in Goats	26

Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms	26
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides	26
Enhanced Enzyme Production and Probiotic Viability in Oilseed Cakes Fermented with Bacillus subtilis for Piglet Nutrition	26
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture	25
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium	25
Effect of Volatile Fatty Acids Accumulation on Biogas Production by Sludge-Feeding Thermophilic Anaerobic Digester and Predicting Process Parameters	25
Integrated Pretreatment and Microbial Matching for PHA Production from Lignocellulosic Agro-Forestry Residues	25
Exogenous Indole-3-Acetic Acid Production and Phosphate Solubilization by Chlorella vulgaris Beijerinck in Heterotrophic Conditions	25
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?	25
The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology	25
Growth Performance and Rumen Microbiota of Sheep Respond to Cotton Straw Fermented with Compound Probiotics	25
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials	25
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo	25
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)	25
Methods for Parameter Estimation in Wine Fermentation Models	24
The Potential of Arctic Pseudogymnoascus Fungi in the Biosynthesis of Natural Products	24
Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes	24
Integrated Metabolome and Microbiome Analysis Reveals the Regulatory Effects of Fermented Soybean Meal on the Gut Microbiota of Late Gestation	24
Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents	24
Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer	24
Transcriptional Analysis of Antrodin C Synthesis in Taiwanofungus camphoratus (Syn. Antrodia camphorate, Antrodia cinnamomea) to Understand Its Biosynthetic Mechanism	24
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract	24
Enhancing Bioconversion of Crude Glycerol into Butanol and 1,3-Propanediol After Pretreatment by Coupling Fermentation and In Situ Recovery: Effect of Initial pH Control	24
Optimization of Fermentation and Transcriptomic Analysis: The Impact of Aspartic Acid on the Antioxidant Activity of Termitomyces	24
Wineinformatics: Comparing and Combining SVM Models Built by Wine Reviews from Robert Parker and Wine Spectator for 95 + Point Wine Prediction	24
Effect of Sea Salt and Taro Waste on Fungal Mortierella alpina Cultivation for Arachidonic Acid-Rich Lipid Production	24
Bioconversion of a Glycerol- and Methanol-Rich Residue from Biodiesel Industry into 1,3-Propanediol: The Role of Magnesium	24
Utilizing Agrobyproducts: Potential Alternative Substrates for Cultivation of Lentinula edodes	24
Banana Pseudostem By-Product: A Sustainable Source of Prebiotics and Protection for Probiotic Lactic Acid Bacteria Under Gastrointestinal Conditions	23
Metschnikowia pulcherrima as a Tool for Sulphite Reduction and Enhanced Volatile Retention in Noble Rot Wine Fermentation	23
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits	23
Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy	23
Effects of Stinging nettle Powder on Probiotics Survival, Physiochemical Properties, and Nutritional Value of Kefir	23
Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model	23
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin	23
Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile	23
Mycomaterials from Agave Bagasse: A Valorization Strategy for Sustainable Tequila Packaging	23
Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives	23
A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli	23
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms	22
Amelioration of Biogas Production from Waste-Activated Sludge through Surfactant-Coupled Mechanical Disintegration	22
Impact of Lactobacillus acidophilus—La5 on Composition and Metabolism of the Intestinal Microbiota of Type 2 Diabetics (T2D) and Healthy Individuals Using a Microbiome Model	22
α-Linolenic Acid Production in Aspergillus oryzae via the Overexpression of an Endogenous Omega-3 Desaturase Gene	22
Multifunctional Performance of Bacterial Cellulose Membranes in Saline and Oily Emulsion Filtration	22
Recycling Fermentation Strategy for Waste Cellular Residues in the Production of Polyunsaturated Fatty Acids	22
Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis	22
Marine-Based Biorefinery: A Path Forward to a Sustainable Future	22
Delignification of Halophyte Atriplex crassifolia by Green Recyclable Deep Eutectic Solvents for Enhanced Production of Biogas	22
Pigment Production Using Submerged Fermentation	22
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions	22
Enhancing the Productivity and Stability of Superoxide Dismutase from Saccharomyces cerevisiae TBRC657 and Its Application as a Free Radical Scavenger	22
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)	22
Construction of Eicosatetraenoic Acid Producing Cell Factory by Genetic Engineering of Mucor circinelloides	22
Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment	22
Evaluating the Potential of Newly Developed Energy Cane Clones for First- and Second-Generation Ethanol Production	22
Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways	22
The Effects of Selenium on Rumen Fermentation Parameters and Microbial Metagenome in Goats	21
Exploration of Natural Product Repository by Combined Genomics and Metabolomics Profiling of Mangrove-Derived Streptomyces murinus THV12 Strain	21
Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity	21
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B	21
Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products	21
Improved Recombinant Expression of Maltogenic α-Amylase AmyM in Bacillus subtilis by Optimizing Its Secretion and NADPH Production	21
Molecular Identification and Biochemical Characterization of Novel Marine Yeast Strains with Potential Application in Industrial Biotechnology	21
Characterization of Low pH and Inhibitor Tolerance Capacity of Candida krusei Strains	21
Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Pro	21
Diluted Acid Hydrolysate of Olive Stones: Overliming and Biomass Fermentation	21
Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines	21
Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications	21
Production of Citric Acid by Aspergillus niger Cultivated in Olive Mill Wastewater Using a Two-Stage Packed Column Bioreactor	21
Investigation of the Antibacterial Mechanism of the Bacteriocin-like Substance (FC) Produced by Limosilactobacillus fermentum z-6 Against Salmonella enterica Serovar Typhimurium	21
Effects of Compound Lactic Acid Bacteria Additives on the Quality of Oat and Common Vetch Silage in the Northwest Sichuan Plateau	21
Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses	21
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products	21
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures	21
Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce	21
Chemical Composition and In Situ Degradability of Desmanthus spp. Forage Harvested at Different Maturity Stages	21
Enhanced Biogas Production from Glucose and Glycerol by Artificial Consortia of Anaerobic Sludge with Immobilized Yeast	21
The Antioxidant Activity and Protection of Probiotic Bacteria in the In Vitro Gastrointestinal Digestion of a Blueberry Juice and Whey Protein Fermentation System	21
Production and Potential Genetic Pathways of Three Different Siderophore Types in Streptomyces tricolor Strain HM10	20
Isolation and Characterization of Lignocellulolytic Bacteria from Municipal Solid Waste Landfill for Identification of Potential Hydrolytic Enzyme	20
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features	20
Improved Cellulase Production of Trichoderma reesei by Regulating Mycelium Morphology	20
Two-Step Optimization for Improving Prodigiosin Production Using a Fermentation Medium for Serratia marcescens and an Extraction Process	20
Steering Fatty Acid Composition of Yeast Microbial Oil via Genetic Modification and Bioprocess Adjustment	20
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops	20
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus	20
Advances in Droplet-Based Microfluidic High-Throughput Screening of Engineered Strains and Enzymes Based on Ultraviolet, Visible, and Fluorescent Spectroscopy	20
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran	20
Prospective Life Cycle Assessment of Microbial Sophorolipid Fermentation	20
Responses of Fermentation Characteristics and Microbial Communities to Vitamin B12 Supplementation in In Vitro Ruminal Cultures	20
Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice	20
Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation	20
Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus	20
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages	20
Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats	20