Fermentation-Basel

Article	Citations
Comparative Evaluation of Ionophores on the In Vitro Fermentation Dynamics of Wheat Silage Using a Gas Production System	167
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro	142
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying	122
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii	122
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	117
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	117
Physiological, Genetic, and Fermentative Traits of Oenococcus oeni Isolates from Spontaneous Malolactic Fermentation in Koshu Wine	116
PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS	110
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	108
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	106
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	104
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications	102
Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines	96
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease	96
Dynamic Regulation Engineering of Plasmid Copy Number Based on CRISPRi in Saccharomyces cerevisiae	93
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	89
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	84
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep	84
Dairy Fermentation 2.0	83
Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats	83
Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	83
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	77
Effects of Protein Supplementation and Microbial Inoculation on Fermentation Quality, Aerobic Stability, and In Vitro Digestibility of Maize Silage	74
Succession of Molecular Ecological Network During Fermentation Drying of Food Waste	73
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	72

Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality	70
Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt	70
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	69
Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	68
High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter Pcdna1 to Enhance Cellulose Degradation	68
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	67
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis	64
Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation	62
Research Progress in Understanding the Molecular Biology of Cordyceps militaris	62
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	62
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein	60
Fermented Beverages Revisited: From Terroir to Customized Functional Products	59
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	59
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	58
Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration	58
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage	57
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	57
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	56
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	56
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	56
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	54
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique	54
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	54
Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation	54
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	53
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential	52
The Metagenomic Properties of Uşak Tarhana Dough	51
Processing Factors and Risk Assessment of Pesticide Residues in Wine	51
Advances in Third-Generation Bioethanol Production, Industrial Infrastructure and Efficient Technologies in Sustainable Processes with Algae Biomass: Systematic Review	50
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	50
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	49
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	49
Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed	49
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace	48
Research Progress on the Effect of Autolysis to Bacillus subtilis Fermentation Bioprocess	47
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion	47
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum	47
Neuroprotective Effect of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 Against Oxidative Damage via NF-κB Signaling Pathway	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
Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK	46
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application	46
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	46
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	45
Applications of Limosilactobacillus fermentum in Fruit and Vegetable Fermentations: Biotechnological Mechanisms, Nutritional Outcomes, and Industrial Relevance	45
Effects of Sequential Fermentation with Metschnikowia sp. Mp58 Belonging to the M. pulcherrima Clade and Lactiplantibacillus plantarum Cro3-2 on the Quality Characteristics of a Fermented Apple Bevera	44
Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese	44
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	44
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation	44
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide	44
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	44

Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost	44
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots	43
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities	43
Effect of Unsaturated Fatty Acid Ratio In Vitro on Rumen Fermentation, Methane Concentration, and Microbial Profile	43
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	43
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?	42
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	42
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	42
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha	41
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	40
Bioremediation and Biofuel Production Potential of Microalgae and Cyanobacteria from Lake Xochimilco	40
Enhancement of the Degradation of Phytosterol Side Chains in Mycolicibacterium by Eliminating the Redox Sensitivity of Key Thiolase and Augmenting Cell Activity	40
Functional Foods from Edible Mushrooms and Mycelia: Processing Technologies, Health Benefits, Innovations, and Market Trends	40
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest	40
Orange-Peel Waste Enzymatic Saccharification: Scaling-Up Under Diverse pH-Control Strategies	40
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	40
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	40
Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives	40
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture	39
Deterministic Drivers of Microbial Community Succession in Nongxiang Daqu Fermentation: Fungi Exhibit Stronger Environmental Selection Imprints than Bacteria	39
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314	39
Improvement of Thermophilic Butanol Production by Thermoanaerobacterium thermosaccharolyticum from Waste Figs Through the Gradual Addition of Butyric Acid	39
Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use	39
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines	38
Effect of Variations in the Gas Outlet Location on an In Vitro Rumen Simulation Technique (RUSITEC®) System	38
Saturnispora diversa: A New Acid-Reducing Yeast in Co-Fermentation with Saccharomyces cerevisiae to Optimize Flavor Balance in Blueberry Wine	38
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	38
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review	38
Fungal-Assisted Extraction-SSF of Phenolic Compounds from Moringa oleifera and Its Effects on Antimicrobial and Antioxidant Properties	37
Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor	37
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	37
Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii	37
Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na2SeO3	37
Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System	36
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism	36
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation	35
Novel Nonlinear Control in a Chaotic Continuous Flow Enzymatic–Fermentative Bioreactor	35
Cloning, Expression, and Characterization of Family A DNA Polymerase from Massilia aurea	35
Assessment of the Quality and Safety of Fermented Foods	35
Effect of Lignite Addition on Maturity and Bacterial Community Assembly in Co-Composting of Goat Manure and Corn Straw	35
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages	35
Wineinformatics: Wine Score Prediction with Wine Price and Reviews	35
The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains	34
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production	34
Integrated RSM and Genomic Analysis for Optimized Sporulation in Heyndrickxia coagulans	34
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger	34
Preparation of a Pectinase-Enriched Multienzyme under Solid State Fermentation of Sugarcane Bagasse	34
Laser-Based Online OD Measurement of 48 Parallel Stirred Tank Bioreactors Enables Fast Growth Improvement of Gluconobacter oxydans	33
Horse Manure and Lignocellulosic Biomass Characterization as Methane Production Substrates	33
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture	33
Amylase Production by the New Strains of Kocuria rosea and Micrococcus endophyticus Isolated from Soil in the Guassa Community Conservation Area	33
Robust Control Based on Modeling Error Compensation of Microalgae Anaerobic Digestion	33
Enhanced Enzyme Production and Probiotic Viability in Oilseed Cakes Fermented with Bacillus subtilis for Piglet Nutrition	33
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers	33
The Human Body as an Ethanol-Producing Bioreactor—The Forensic Impacts	33
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup	32
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile	32
Production of Glyoxylate from Glucose in Engineered Escherichia coli	32
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics	32
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability	32
Growth Performance and Rumen Microbiota of Sheep Respond to Cotton Straw Fermented with Compound Probiotics	32
β-Farnesene Production from Low-Cost Glucose in Lignocellulosic Hydrolysate by Engineered Yarrowia lipolytica	32
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal	32
Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms	32
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis	31
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)	31
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy	31
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	31
Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity	31
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides	31
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens	31
Sugarcane Bagasse: A Sustainable Feedstock for Biorefinery Portfolios in South Africa	31
Design of 5′-UTR to Enhance Keratinase Activity in Bacillus subtilis	31
Phosphate Versus Nitrogen Limitation: A Reactor-Scale Process Comparison for Single-Cell Oil Production in Oleaginous Yeasts	31
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis	30
Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies	30
The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology	30
Advances in the Application of Quorum Sensing to Regulate Electrode Biofilms in Bioelectrochemical Systems	30
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis	30
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines	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	30
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo	30
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens	30
Polyhydroxyalkanoate Production by Gordonia lacunae BS2T in Hydrolysates of Canola Fines	29
Bacterial Extracellular Vesicles in Biotechnology: Current Challenges and Strategies for Production Enhancement	29
Dynamics of Microbial Community, Physicochemical Properties, and Flavor Metabolites in Huangshui During Strong-Flavor Baijiu Fermentation	29
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance	29
Exogenous Carbohydrate Effects on Thermoadaptation and Thermostress in Ogataea parapolymorpha Under Different Carbon Sources	29
Comparisons of Ramie and Corn Stover Silages: Effects on Chewing Activity, Rumen Fermentation, Microbiota and Methane Emissions in Goats	29
Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process	28
Exogenous Indole-3-Acetic Acid Production and Phosphate Solubilization by Chlorella vulgaris Beijerinck in Heterotrophic Conditions	28
Two-Step Optimization for Improving Prodigiosin Production Using a Fermentation Medium for Serratia marcescens and an Extraction Process	28
Prospective Life Cycle Assessment of Microbial Sophorolipid Fermentation	28
Pigment Production Using Submerged Fermentation	28
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits	28
Metal–Organic Frameworks as Synergistic Scaffolds in Biomass Fermentation: Evolution from Passive Adsorption to Active Catalysis	28
Purification of Cellulose and Chitin Polymers and Other Value-Added Products from the Microalga Chlorella vulgaris Using a Green Biorefinery Process	28
Advances in Droplet-Based Microfluidic High-Throughput Screening of Engineered Strains and Enzymes Based on Ultraviolet, Visible, and Fluorescent Spectroscopy	28
Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97	27
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium	27
Algal-Based Hollow Fiber Membrane Bioreactors for Efficient Wastewater Treatment: A Comprehensive Review	27
Utilizing Agrobyproducts: Potential Alternative Substrates for Cultivation of Lentinula edodes	27
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops	27
Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways	27
Revitalizing Urban Rivers with Biotechnological Strategies for Sustainability and Carbon Capture	27
Multifunctional Performance of Bacterial Cellulose Membranes in Saline and Oily Emulsion Filtration	27
The Antioxidant Activity and Protection of Probiotic Bacteria in the In Vitro Gastrointestinal Digestion of a Blueberry Juice and Whey Protein Fermentation System	27
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture	27
Integrated Pretreatment and Microbial Matching for PHA Production from Lignocellulosic Agro-Forestry Residues	27
Construction of Eicosatetraenoic Acid Producing Cell Factory by Genetic Engineering of Mucor circinelloides	27
Evaluating the Potential of Newly Developed Energy Cane Clones for First- and Second-Generation Ethanol Production	27
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions	26
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures	26
Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes	26
Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity	26
Bioconversion of a Glycerol- and Methanol-Rich Residue from Biodiesel Industry into 1,3-Propanediol: The Role of Magnesium	26
Delignification of Halophyte Atriplex crassifolia by Green Recyclable Deep Eutectic Solvents for Enhanced Production of Biogas	26
Transcriptional Analysis of Antrodin C Synthesis in Taiwanofungus camphoratus (Syn. Antrodia camphorate, Antrodia cinnamomea) to Understand Its Biosynthetic Mechanism	26
Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents	26
Mycomaterials from Agave Bagasse: A Valorization Strategy for Sustainable Tequila Packaging	25
α-Linolenic Acid Production in Aspergillus oryzae via the Overexpression of an Endogenous Omega-3 Desaturase Gene	25
Effect of Aeration Process on Lignocellulosic Degradation, Humification and Carbohydrate-Active Enzyme (CAZymes) Genes in Aerobic Composting	25
Optimization of Fermentation and Transcriptomic Analysis: The Impact of Aspartic Acid on the Antioxidant Activity of Termitomyces	25
A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli	25
Novel Silicone–Polyol Antifoam Emulsions: Impact on Foam Control and Physiology of Diverse Microbial Cultures	25
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin	25
Effects of Stinging nettle Powder on Probiotics Survival, Physiochemical Properties, and Nutritional Value of Kefir	25
Fermentation-Driven Generation of α-Glucosidase Inhibitory Whey Peptides by Marine-Derived Probiotic Lacticaseibacillus casei DS31: Activity Enrichment and Peptidomics	25
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?	25
Steering Fatty Acid Composition of Yeast Microbial Oil via Genetic Modification and Bioprocess Adjustment	24
Banana Pseudostem By-Product: A Sustainable Source of Prebiotics and Protection for Probiotic Lactic Acid Bacteria Under Gastrointestinal Conditions	24
Effects of Compound Lactic Acid Bacteria Additives on the Quality of Oat and Common Vetch Silage in the Northwest Sichuan Plateau	24
Responses of Fermentation Characteristics and Microbial Communities to Vitamin B12 Supplementation in In Vitro Ruminal Cultures	24
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features	24
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)	24
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms	24
Amelioration of Biogas Production from Waste-Activated Sludge through Surfactant-Coupled Mechanical Disintegration	24
Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis	24
Metschnikowia pulcherrima as a Tool for Sulphite Reduction and Enhanced Volatile Retention in Noble Rot Wine Fermentation	24
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials	24
Enhanced Biogas Production from Glucose and Glycerol by Artificial Consortia of Anaerobic Sludge with Immobilized Yeast	24
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	24
Integrated Metabolome and Microbiome Analysis Reveals the Regulatory Effects of Fermented Soybean Meal on the Gut Microbiota of Late Gestation	24
Improved Cellulase Production of Trichoderma reesei by Regulating Mycelium Morphology	24
Exploration of Natural Product Repository by Combined Genomics and Metabolomics Profiling of Mangrove-Derived Streptomyces murinus THV12 Strain	24
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B	24
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	24
Investigation of the Antibacterial Mechanism of the Bacteriocin-like Substance (FC) Produced by Limosilactobacillus fermentum z-6 Against Salmonella enterica Serovar Typhimurium	23
Isolation and Characterization of Lignocellulolytic Bacteria from Municipal Solid Waste Landfill for Identification of Potential Hydrolytic Enzyme	23
Characterization of Low pH and Inhibitor Tolerance Capacity of Candida krusei Strains	23
Diluted Acid Hydrolysate of Olive Stones: Overliming and Biomass Fermentation	23
Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment	23
Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses	23
Metagenomic and Metabolomic Insights into Microbial Community Dynamics and Flavor Metabolite Formation in Novel Versus Traditional Strong-Flavor Daqu	23
Lactic Acid Bacteria Exopolysaccharides as Next-Generation Clean-Label Texturizers and Prebiotics in Dairy Systems	23
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products	23
Nitrogen Availability Influences Biomass Composition in Yarrowia lipolytica Grown on Acetate	23
Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines	23
Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products	23
Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model	23
Marine-Based Biorefinery: A Path Forward to a Sustainable Future	23
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	23
Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile	23
Improved Recombinant Expression of Maltogenic α-Amylase AmyM in Bacillus subtilis by Optimizing Its Secretion and NADPH Production	23
Biotechnological Characterization and Safety Assessment of Lacticaseibacillus paracasei and Levilactobacillus brevis Strains Carrying entAS-48 and entQ Genes	23
Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages	22
Recycling Fermentation Strategy for Waste Cellular Residues in the Production of Polyunsaturated Fatty Acids	22
Study on Optimal Production Conditions of Fibrinolytic Kinase Derived from the Nereid Worm, Perinereis aibuhitensis Grub	22
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages	22
Improvement in Crop Growth and Quality with Anaerobic Digestate: Application Benefits and Future Prospects	22
Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours	22
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus	22
Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies	22
Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study	22
Evaluation of Plant Essential Oils as Natural Alternatives to Monensin in In Vitro Ruminal Fermentation	22