Fermentation-Basel

Article	Citations
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	261
Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats	145
Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol	103
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	99
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	93
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	91
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	75
Dairy Fermentation 2.0	72
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	71
Fermented Beverages Revisited: From Terroir to Customized Functional Products	66
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	66
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique	65
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii	63
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application	63
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	63
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	62
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	59
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein	59
Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains	58
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro	58
Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation	57
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion	56
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	55
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying	55
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha	50

The Metagenomic Properties of Uşak Tarhana Dough	47
Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt	47
Neuroprotective Effect of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 Against Oxidative Damage via NF-κB Signaling Pathway	46
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage	46
Study on Comparisons of Bio-Hydrogen Yield Potential and Energy Conversion Efficiency between Stem and Leaf of Sweet Potato by Photo-Fermentation	45
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	45
Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure	44
Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration	43
Volatile Fatty Acids (VFA) Production from Wastewaters with High Salinity—Influence of pH, Salinity and Reactor Configuration	43
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?	43
Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed	42
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	42
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	42
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	41
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep	41
Research Progress in Understanding the Molecular Biology of Cordyceps militaris	39
Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	39
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	39
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	39
Processing Factors and Risk Assessment of Pesticide Residues in Wine	38
Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium	38
Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK	37
Sugarcane Bagasse-Based Ethanol Production and Utilization of Its Vinasse for Xylitol Production as an Approach in Integrated Biorefinery	37
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	36
Application of Ultrafiltration and Ion Exchange Separation Technology for Lysozyme Separation and Extraction	36
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	36
Manipulation of In Vitro Ruminal Fermentation and Feed Digestibility as Influenced by Yeast Waste-Treated Cassava Pulp Substitute Soybean Meal and Different Roughage to Concentrate Ratio	36
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	35
Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines	35
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide	35
Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality	35
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	35
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	34
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	34
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential	34
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum	34
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	33
Plant Biomass Production in Constructed Wetlands Treating Swine Wastewater in Tropical Climates	33
Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives	33
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	33
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost	33
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace	33
Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	33
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	32
Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.	32
Research Progress on the Effect of Autolysis to Bacillus subtilis Fermentation Bioprocess	32
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	32
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease	32
Physiological, Genetic, and Fermentative Traits of Oenococcus oeni Isolates from Spontaneous Malolactic Fermentation in Koshu Wine	32
Effect of Unsaturated Fatty Acid Ratio In Vitro on Rumen Fermentation, Methane Concentration, and Microbial Profile	32

A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	32
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	31
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots	31
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation	31
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest	30
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities	30
Technoeconomic Evaluation of Microalgae Oil Production: Effect of Cell Disruption Method	30
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	30
Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm	30
Screening of Gas Substrate and Medium Effects on 2,3-Butanediol Production with C. ljungdahlii and C. autoethanogenum Aided by Improved Autotrophic Cultivation Technique	30
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat	30
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	30
High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter Pcdna1 to Enhance Cellulose Degradation	29
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation	29
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	29
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications	29
Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii	29
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis	29
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	29
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability	29
Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System	28
Effect of Rhodanese Enzyme Addition on Rumen Fermentation, Cyanide Concentration, and Feed Utilization in Beef Cattle Receiving Various Levels of Fresh Cassava Root	28
Comparisons of Ramie and Corn Stover Silages: Effects on Chewing Activity, Rumen Fermentation, Microbiota and Methane Emissions in Goats	28
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo	28
Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs	28
Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure	28
Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process	28
Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation	27
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	27
The Effect of γ-Aminobutyric Acid Addition on In Vitro Ruminal Fermentation Characteristics and Methane Production of Diets Differing in Forage-to-Concentrate Ratio	27
Robust Control Based on Modeling Error Compensation of Microalgae Anaerobic Digestion	27
Sugarcane Bagasse: A Sustainable Feedstock for Biorefinery Portfolios in South Africa	27
Amylase Production by the New Strains of Kocuria rosea and Micrococcus endophyticus Isolated from Soil in the Guassa Community Conservation Area	27
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages	27
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides	27
Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity	27
Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use	27
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance	27
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens	26
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	26
Design of 5′-UTR to Enhance Keratinase Activity in Bacillus subtilis	26
Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells	26
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314	26
Enhancement of the Degradation of Phytosterol Side Chains in Mycolicibacterium by Eliminating the Redox Sensitivity of Key Thiolase and Augmenting Cell Activity	26
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review	26
Cloning, Expression, and Characterization of Family A DNA Polymerase from Massilia aurea	26
Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na2SeO3	26
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture	26
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism	26
Preparation of a Pectinase-Enriched Multienzyme under Solid State Fermentation of Sugarcane Bagasse	26
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup	26
Assessment of the Quality and Safety of Fermented Foods	26
Wineinformatics: Wine Score Prediction with Wine Price and Reviews	25
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)	25
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger	25
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens	25
Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics	25
Effect of Volatile Fatty Acids Accumulation on Biogas Production by Sludge-Feeding Thermophilic Anaerobic Digester and Predicting Process Parameters	24
Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor	24
The Human Body as an Ethanol-Producing Bioreactor—The Forensic Impacts	24
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics	24
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis	24
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	24
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile	24
β-Farnesene Production from Low-Cost Glucose in Lignocellulosic Hydrolysate by Engineered Yarrowia lipolytica	24
Growth Performance and Rumen Microbiota of Sheep Respond to Cotton Straw Fermented with Compound Probiotics	24
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	24
Horse Manure and Lignocellulosic Biomass Characterization as Methane Production Substrates	23
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	23
Advances in the Application of Quorum Sensing to Regulate Electrode Biofilms in Bioelectrochemical Systems	23
Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material	23
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production	23
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal	23
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles	23
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers	23
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine	23
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines	23
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis	23
Production of Glyoxylate from Glucose in Engineered Escherichia coli	23
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines	23

Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms	23
The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology	23
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	23
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials	22
Improved Cellulase Production of Trichoderma reesei by Regulating Mycelium Morphology	22
Amelioration of Biogas Production from Waste-Activated Sludge through Surfactant-Coupled Mechanical Disintegration	22
Effect of Sea Salt and Taro Waste on Fungal Mortierella alpina Cultivation for Arachidonic Acid-Rich Lipid Production	22
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis	22
Production of Citric Acid by Aspergillus niger Cultivated in Olive Mill Wastewater Using a Two-Stage Packed Column Bioreactor	22
Molecular Identification and Biochemical Characterization of Novel Marine Yeast Strains with Potential Application in Industrial Biotechnology	22
Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways	22
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)	22
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms	22
Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies	22
Methods for Parameter Estimation in Wine Fermentation Models	22
A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli	22
Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes	22
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture	22
The Potential of Arctic Pseudogymnoascus Fungi in the Biosynthesis of Natural Products	21
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery	21
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?	21
Integrated Metabolome and Microbiome Analysis Reveals the Regulatory Effects of Fermented Soybean Meal on the Gut Microbiota of Late Gestation	21
Delignification of Halophyte Atriplex crassifolia by Green Recyclable Deep Eutectic Solvents for Enhanced Production of Biogas	21
Enhancing the Productivity and Stability of Superoxide Dismutase from Saccharomyces cerevisiae TBRC657 and Its Application as a Free Radical Scavenger	21
Optimization of Fermentation and Transcriptomic Analysis: The Impact of Aspartic Acid on the Antioxidant Activity of Termitomyces	21
Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment	21
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract	21
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B	21
Marine-Based Biorefinery: A Path Forward to a Sustainable Future	21
Improved Recombinant Expression of Maltogenic α-Amylase AmyM in Bacillus subtilis by Optimizing Its Secretion and NADPH Production	21
Purification of Cellulose and Chitin Polymers and Other Value-Added Products from the Microalga Chlorella vulgaris Using a Green Biorefinery Process	21
Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines	21
Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents	21
Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives	21
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin	21
Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97	21
The Effects of Selenium on Rumen Fermentation Parameters and Microbial Metagenome in Goats	21
Responses of Fermentation Characteristics and Microbial Communities to Vitamin B12 Supplementation in In Vitro Ruminal Cultures	21
Characterization of Low pH and Inhibitor Tolerance Capacity of Candida krusei Strains	21
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium	21
Utilizing Agrobyproducts: Potential Alternative Substrates for Cultivation of Lentinula edodes	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
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	21
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products	21
Algal-Based Hollow Fiber Membrane Bioreactors for Efficient Wastewater Treatment: A Comprehensive Review	21
Wineinformatics: Comparing and Combining SVM Models Built by Wine Reviews from Robert Parker and Wine Spectator for 95 + Point Wine Prediction	20
Advances in Droplet-Based Microfluidic High-Throughput Screening of Engineered Strains and Enzymes Based on Ultraviolet, Visible, and Fluorescent Spectroscopy	20
Bioconversion of a Glycerol- and Methanol-Rich Residue from Biodiesel Industry into 1,3-Propanediol: The Role of Magnesium	20
Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer	20
Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model	20
Enhanced Biogas Production from Glucose and Glycerol by Artificial Consortia of Anaerobic Sludge with Immobilized Yeast	20
Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses	20
Effects of Compound Lactic Acid Bacteria Additives on the Quality of Oat and Common Vetch Silage in the Northwest Sichuan Plateau	20
Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile	20
Recycling Fermentation Strategy for Waste Cellular Residues in the Production of Polyunsaturated Fatty Acids	20
Comparative Genome Analysis of Two Heterotrophic Nitrifying Pseudomonas putida Strains Isolated from Freshwater Shrimp Ponds in Soc Trang Province	20
Valorization of Fruit Pomace by Enzymatic Treatment and Microbial Fermentation	20
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	20
Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products	20
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features	19
Pigment Production Using Submerged Fermentation	19
Diluted Acid Hydrolysate of Olive Stones: Overliming and Biomass Fermentation	19
Exploration of Natural Product Repository by Combined Genomics and Metabolomics Profiling of Mangrove-Derived Streptomyces murinus THV12 Strain	19
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus	19
Isolation and Characterization of Lignocellulolytic Bacteria from Municipal Solid Waste Landfill for Identification of Potential Hydrolytic Enzyme	19
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages	19
Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production	19
Exogenous Indole-3-Acetic Acid Production and Phosphate Solubilization by Chlorella vulgaris Beijerinck in Heterotrophic Conditions	19
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits	19
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	19
Transcriptional Analysis of Antrodin C Synthesis in Taiwanofungus camphoratus (Syn. Antrodia camphorate, Antrodia cinnamomea) to Understand Its Biosynthetic Mechanism	19
Construction of Eicosatetraenoic Acid Producing Cell Factory by Genetic Engineering of Mucor circinelloides	19
Two-Step Optimization for Improving Prodigiosin Production Using a Fermentation Medium for Serratia marcescens and an Extraction Process	19
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions	19
Banana Pseudostem By-Product: A Sustainable Source of Prebiotics and Protection for Probiotic Lactic Acid Bacteria Under Gastrointestinal Conditions	18
Evaluating the Potential of Newly Developed Energy Cane Clones for First- and Second-Generation Ethanol Production	18
Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy	18
Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus	18
Effects of Stinging nettle Powder on Probiotics Survival, Physiochemical Properties, and Nutritional Value of Kefir	18
Prospective Life Cycle Assessment of Microbial Sophorolipid Fermentation	18
Chemical Composition and In Situ Degradability of Desmanthus spp. Forage Harvested at Different Maturity Stages	18
Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice	18
Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis	18
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran	18
Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats	18
Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce	18
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture	18
Production and Potential Genetic Pathways of Three Different Siderophore Types in Streptomyces tricolor Strain HM10	18
Metschnikowia pulcherrima as a Tool for Sulphite Reduction and Enhanced Volatile Retention in Noble Rot Wine Fermentation	18
Mycomaterials from Agave Bagasse: A Valorization Strategy for Sustainable Tequila Packaging	18
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops	18
Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications	18
Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter	17
Initial Study of Fungal Bioconversion of guishe (Agave lechuguilla Residue) Juice for Bioherbicide Activity on Model Seeds	17
Heterologous Expression and Functional Analysis of Exiguobacterium Algin Lyase Gene by Pichia pastoris	17