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	129
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii	129
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying	127
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	114
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	107
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	102
Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation	95
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage	95
Physiological, Genetic, and Fermentative Traits of Oenococcus oeni Isolates from Spontaneous Malolactic Fermentation in Koshu Wine	95
PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS	94
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	92
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	91
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	85
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	85
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique	84
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	83
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	77
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace	76
Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation	74
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots	72
Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	70
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	69
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	67
Dynamic Regulation Engineering of Plasmid Copy Number Based on CRISPRi in Saccharomyces cerevisiae	65
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha	63

Comparative Evaluation of Ionophores on the In Vitro Fermentation Dynamics of Wheat Silage Using a Gas Production System	62
Effect of Unsaturated Fatty Acid Ratio In Vitro on Rumen Fermentation, Methane Concentration, and Microbial Profile	62
Dairy Fermentation 2.0	59
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential	59
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost	58
Technoeconomic Evaluation of Microalgae Oil Production: Effect of Cell Disruption Method	56
Bioremediation and Biofuel Production Potential of Microalgae and Cyanobacteria from Lake Xochimilco	56
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	56
Research Progress on the Effect of Autolysis to Bacillus subtilis Fermentation Bioprocess	55
Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality	54
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis	54
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest	54
Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt	53
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide	53
High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter Pcdna1 to Enhance Cellulose Degradation	53
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities	53
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	52
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	52
Application of Ultrafiltration and Ion Exchange Separation Technology for Lysozyme Separation and Extraction	51
Functional Foods from Edible Mushrooms and Mycelia: Processing Technologies, Health Benefits, Innovations, and Market Trends	51
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation	50
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	49
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	49
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	49
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application	48
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	48
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	47
Applications of Limosilactobacillus fermentum in Fruit and Vegetable Fermentations: Biotechnological Mechanisms, Nutritional Outcomes, and Industrial Relevance	46
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein	46
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	45
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	45
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep	44
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	44
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum	44
Neuroprotective Effect of Lactobacillus gasseri MG4247 and Lacticaseibacillus rhamnosus MG4644 Against Oxidative Damage via NF-κB Signaling Pathway	43
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications	43
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
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease	43
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	43
Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines	43
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	43
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?	42
Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese	42
Research Progress in Understanding the Molecular Biology of Cordyceps militaris	42
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	42
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat	42
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	41
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	41
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	41
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	40

Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	40
Processing Factors and Risk Assessment of Pesticide Residues in Wine	40
The Metagenomic Properties of Uşak Tarhana Dough	40
Succession of Molecular Ecological Network During Fermentation Drying of Food Waste	39
Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives	39
Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK	39
Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed	39
Advances in Third-Generation Bioethanol Production, Industrial Infrastructure and Efficient Technologies in Sustainable Processes with Algae Biomass: Systematic Review	38
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion	38
Fermented Beverages Revisited: From Terroir to Customized Functional Products	38
Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats	38
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	38
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	38
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	37
Effects of Protein Supplementation and Microbial Inoculation on Fermentation Quality, Aerobic Stability, and In Vitro Digestibility of Maize Silage	37
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	37
Sugarcane Bagasse-Based Ethanol Production and Utilization of Its Vinasse for Xylitol Production as an Approach in Integrated Biorefinery	36
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles	36
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides	36
Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity	36
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture	36
Effect of Variations in the Gas Outlet Location on an In Vitro Rumen Simulation Technique (RUSITEC®) System	35
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile	35
Enhanced Enzyme Production and Probiotic Viability in Oilseed Cakes Fermented with Bacillus subtilis for Piglet Nutrition	35
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines	35
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	35
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production	35
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis	35
The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology	34
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo	34
Production of Glyoxylate from Glucose in Engineered Escherichia coli	34
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages	34
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis	34
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers	34
Saturnispora diversa: A New Acid-Reducing Yeast in Co-Fermentation with Saccharomyces cerevisiae to Optimize Flavor Balance in Blueberry Wine	33
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation	33
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability	33
Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor	32
Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System	32
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens	32
Wineinformatics: Wine Score Prediction with Wine Price and Reviews	32
Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii	32
Cloning, Expression, and Characterization of Family A DNA Polymerase from Massilia aurea	32
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis	31
Assessment of the Quality and Safety of Fermented Foods	31
Effect of Lignite Addition on Maturity and Bacterial Community Assembly in Co-Composting of Goat Manure and Corn Straw	31
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism	31
Robust Control Based on Modeling Error Compensation of Microalgae Anaerobic Digestion	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
Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells	31
Growth Performance and Rumen Microbiota of Sheep Respond to Cotton Straw Fermented with Compound Probiotics	31
Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process	31
Novel Nonlinear Control in a Chaotic Continuous Flow Enzymatic–Fermentative Bioreactor	31
Enhancement of the Degradation of Phytosterol Side Chains in Mycolicibacterium by Eliminating the Redox Sensitivity of Key Thiolase and Augmenting Cell Activity	31
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)	31
Advances in the Application of Quorum Sensing to Regulate Electrode Biofilms in Bioelectrochemical Systems	30
Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms	30
Horse Manure and Lignocellulosic Biomass Characterization as Methane Production Substrates	30
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314	30
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy	30
Sugarcane Bagasse: A Sustainable Feedstock for Biorefinery Portfolios in South Africa	30
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines	30
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review	30
Design of 5′-UTR to Enhance Keratinase Activity in Bacillus subtilis	29
Comparisons of Ramie and Corn Stover Silages: Effects on Chewing Activity, Rumen Fermentation, Microbiota and Methane Emissions in Goats	29
β-Farnesene Production from Low-Cost Glucose in Lignocellulosic Hydrolysate by Engineered Yarrowia lipolytica	29
Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use	29
Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na2SeO3	29
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture	29
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics	29
Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies	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
Improvement of Thermophilic Butanol Production by Thermoanaerobacterium thermosaccharolyticum from Waste Figs Through the Gradual Addition of Butyric Acid	29
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	28
The Effect of γ-Aminobutyric Acid Addition on In Vitro Ruminal Fermentation Characteristics and Methane Production of Diets Differing in Forage-to-Concentrate Ratio	28
The Human Body as an Ethanol-Producing Bioreactor—The Forensic Impacts	28
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	28
Deterministic Drivers of Microbial Community Succession in Nongxiang Daqu Fermentation: Fungi Exhibit Stronger Environmental Selection Imprints than Bacteria	28
Integrated RSM and Genomic Analysis for Optimized Sporulation in Heyndrickxia coagulans	28

Laser-Based Online OD Measurement of 48 Parallel Stirred Tank Bioreactors Enables Fast Growth Improvement of Gluconobacter oxydans	28
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal	28
Amylase Production by the New Strains of Kocuria rosea and Micrococcus endophyticus Isolated from Soil in the Guassa Community Conservation Area	28
Bacterial Extracellular Vesicles in Biotechnology: Current Challenges and Strategies for Production Enhancement	28
Preparation of a Pectinase-Enriched Multienzyme under Solid State Fermentation of Sugarcane Bagasse	27
Metal–Organic Frameworks as Synergistic Scaffolds in Biomass Fermentation: Evolution from Passive Adsorption to Active Catalysis	27
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	27
Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure	27
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger	27
Phosphate Versus Nitrogen Limitation: A Reactor-Scale Process Comparison for Single-Cell Oil Production in Oleaginous Yeasts	27
The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by Yarrowia lipolytica Strains	27
Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats	26
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract	26
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages	26
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens	26
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery	26
Chemical Composition and In Situ Degradability of Desmanthus spp. Forage Harvested at Different Maturity Stages	26
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture	26
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B	26
Amelioration of Biogas Production from Waste-Activated Sludge through Surfactant-Coupled Mechanical Disintegration	26
Diluted Acid Hydrolysate of Olive Stones: Overliming and Biomass Fermentation	26
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup	26
Advances in Droplet-Based Microfluidic High-Throughput Screening of Engineered Strains and Enzymes Based on Ultraviolet, Visible, and Fluorescent Spectroscopy	26
Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products	26
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials	26
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures	26
Methods for Parameter Estimation in Wine Fermentation Models	25
Responses of Fermentation Characteristics and Microbial Communities to Vitamin B12 Supplementation in In Vitro Ruminal Cultures	25
Effects of Stinging nettle Powder on Probiotics Survival, Physiochemical Properties, and Nutritional Value of Kefir	25
Mycomaterials from Agave Bagasse: A Valorization Strategy for Sustainable Tequila Packaging	25
Integrated Pretreatment and Microbial Matching for PHA Production from Lignocellulosic Agro-Forestry Residues	25
Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes	25
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	25
Banana Pseudostem By-Product: A Sustainable Source of Prebiotics and Protection for Probiotic Lactic Acid Bacteria Under Gastrointestinal Conditions	25
Transcriptional Analysis of Antrodin C Synthesis in Taiwanofungus camphoratus (Syn. Antrodia camphorate, Antrodia cinnamomea) to Understand Its Biosynthetic Mechanism	25
The Effects of Selenium on Rumen Fermentation Parameters and Microbial Metagenome in Goats	25
Bioconversion of a Glycerol- and Methanol-Rich Residue from Biodiesel Industry into 1,3-Propanediol: The Role of Magnesium	25
Integrated Metabolome and Microbiome Analysis Reveals the Regulatory Effects of Fermented Soybean Meal on the Gut Microbiota of Late Gestation	25
Improved Recombinant Expression of Maltogenic α-Amylase AmyM in Bacillus subtilis by Optimizing Its Secretion and NADPH Production	24
Biotechnological Characterization and Safety Assessment of Lacticaseibacillus paracasei and Levilactobacillus brevis Strains Carrying entAS-48 and entQ Genes	24
Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile	24
A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli	24
Optimization of Fermentation and Transcriptomic Analysis: The Impact of Aspartic Acid on the Antioxidant Activity of Termitomyces	24
Production and Potential Genetic Pathways of Three Different Siderophore Types in Streptomyces tricolor Strain HM10	24
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions	24
Molecular Identification and Biochemical Characterization of Novel Marine Yeast Strains with Potential Application in Industrial Biotechnology	24
Marine-Based Biorefinery: A Path Forward to a Sustainable Future	24
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products	24
Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents	24
Revitalizing Urban Rivers with Biotechnological Strategies for Sustainability and Carbon Capture	24
Construction of Eicosatetraenoic Acid Producing Cell Factory by Genetic Engineering of Mucor circinelloides	24
Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways	24
Characterization of Low pH and Inhibitor Tolerance Capacity of Candida krusei Strains	24
Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity	24
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium	24
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features	24
Enhanced Biogas Production from Glucose and Glycerol by Artificial Consortia of Anaerobic Sludge with Immobilized Yeast	24
Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications	23
Fermentation-Driven Generation of α-Glucosidase Inhibitory Whey Peptides by Marine-Derived Probiotic Lacticaseibacillus casei DS31: Activity Enrichment and Peptidomics	23
Delignification of Halophyte Atriplex crassifolia by Green Recyclable Deep Eutectic Solvents for Enhanced Production of Biogas	23
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits	23
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin	23
Purification of Cellulose and Chitin Polymers and Other Value-Added Products from the Microalga Chlorella vulgaris Using a Green Biorefinery Process	23
Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer	23
Exogenous Indole-3-Acetic Acid Production and Phosphate Solubilization by Chlorella vulgaris Beijerinck in Heterotrophic Conditions	23
Novel Silicone–Polyol Antifoam Emulsions: Impact on Foam Control and Physiology of Diverse Microbial Cultures	23
Recycling Fermentation Strategy for Waste Cellular Residues in the Production of Polyunsaturated Fatty Acids	23
Investigation of the Antibacterial Mechanism of the Bacteriocin-like Substance (FC) Produced by Limosilactobacillus fermentum z-6 Against Salmonella enterica Serovar Typhimurium	23
Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses	23
The Potential of Arctic Pseudogymnoascus Fungi in the Biosynthesis of Natural Products	23
Steering Fatty Acid Composition of Yeast Microbial Oil via Genetic Modification and Bioprocess Adjustment	22
Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy	22
Prospective Life Cycle Assessment of Microbial Sophorolipid Fermentation	22
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus	22
Evaluating the Potential of Newly Developed Energy Cane Clones for First- and Second-Generation Ethanol Production	22
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?	22
Effects of Compound Lactic Acid Bacteria Additives on the Quality of Oat and Common Vetch Silage in the Northwest Sichuan Plateau	22
α-Linolenic Acid Production in Aspergillus oryzae via the Overexpression of an Endogenous Omega-3 Desaturase Gene	22
Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis	22
Multifunctional Performance of Bacterial Cellulose Membranes in Saline and Oily Emulsion Filtration	22
Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment	22
Effect of Aeration Process on Lignocellulosic Degradation, Humification and Carbohydrate-Active Enzyme (CAZymes) Genes in Aerobic Composting	22
Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines	22
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops	22
Utilizing Agrobyproducts: Potential Alternative Substrates for Cultivation of Lentinula edodes	22
The Effect of a Leaf Fertilization Method Using Humic Acids on the Minerality and Chemical Composition of Sauvignon Blanc Wine from the Slovak Wine Region	21
Evaluation of Plant Essential Oils as Natural Alternatives to Monensin in In Vitro Ruminal Fermentation	21
Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages	21
Study on Optimal Production Conditions of Fibrinolytic Kinase Derived from the Nereid Worm, Perinereis aibuhitensis Grub	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
Pigment Production Using Submerged Fermentation	21
Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model	21
Thermophilic Water Gas Shift Reaction at High Carbon Monoxide and Hydrogen Partial Pressures in Parageobacillus thermoglucosidasius KP1013	21
Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies	21
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)	21