Fermentation-Basel

Article	Citations
Plant Biomass Production in Constructed Wetlands Treating Swine Wastewater in Tropical Climates	232
The Role of Gut Microbiota Modulation Strategies in Obesity: The Applications and Mechanisms	119
Hypolipidemic, Antioxidant and Immunomodulatory Effects of Lactobacillus casei ATCC 7469-Fermented Wheat Bran and Spirulina maxima in Rats Fed a High-Fat Diet	112
Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements	88
Fungicide Effect of a Novelty Antimicrobial Biosurfactant Extract Alone or Combined with Copper Oxychloride on Botrytis cinerea Cells	82
Effects of Exogenous Oral Infusion of Volatile Fatty Acids on Ileal Microbiome Profiling and Epithelial Health in Goats	80
Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol	79
Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration	64
Production of the Cellulase Enzyme System by Locally Isolated Trichoderma and Aspergillus Species Cultivated on Banana Pseudostem during Solid-State Fermentation	63
Application of Ultrafiltration and Ion Exchange Separation Technology for Lysozyme Separation and Extraction	61
Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines	61
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii—Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrat	60
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots	56
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules	55
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead	55
Selenocysteine Formation by Enterococcus faecium ABMC-05 Follows a Mechanism That Is Not Dependent on Genes selA and selD but on Gene cysK	53
Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review	52
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion	52
Characteristics of a Recombinant Lentinula edodes Ferulic Acid Esterase and Its Adverse Effects on In Vitro Fermentation of Wheat Straw	50
Bioethanol Production via Herbaceous and Agricultural Biomass Gasification Integrated with Syngas Fermentation	50
Temporal Comparison of Microbial Community Structure in an Australian Winery	49
Dairy Fermentation 2.0	49
High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter Pcdna1 to Enhance Cellulose Degradation	48
Co-Digestion and Mono-Digestion of Sewage Sludge and Steam-Pretreated Winter Wheat Straw in Continuous Stirred-Tank Reactors—Nutrient Composition and Process Performance	48
Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains	48

The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace	46
Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications	45
Preparation of Self-Releasing Carbon Biofilm Carrier Based on Corncob and Denitrification Properties	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
Dynamic Interplay between O2 Availability, Growth Rates, and the Transcriptome of Yarrowia lipolytica	44
Evaluating Black Soldier FLY (Hermetia illucens) Frass and Larval Sheddings in the Production of a Quality Compost	43
Saccharomyces cerevisiae Culture’s Dose–Response Effects on Ruminal Nutrient Digestibility and Microbial Community: An In Vitro Study	42
Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide	40
Bio-Succinic Acid Production from Palm Oil Mill Effluent Using Enterococcus gallinarum with Sequential Purification of Biogas	40
Fermented Beverages Revisited: From Terroir to Customized Functional Products	40
Research Progress in Understanding the Molecular Biology of Cordyceps militaris	39
Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria	38
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production	36
Effect of Cyanide-Utilizing Bacteria and Sulfur Supplementation on Reducing Cyanide Concentration and In Vitro Degradability Using In Vitro Gas Production Technique	36
Insights into Protein and Amino Acid Metabolism of Thermoanaerobacter mathranii	36
A Novel Salt-Tolerant L-Glutaminase: Efficient Functional Expression, Computer-Aided Design, and Application	36
Biotechnological Effects of Lactobacillus plantarum, Cellulase, and Xylanase on Nutritional Quality and Microbial Community Structure of Corn Stover Silage	35
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir	35
A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method	35
Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis	34
Aspergillus nidulans—Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential	34
Effect of Unsaturated Fatty Acid Ratio In Vitro on Rumen Fermentation, Methane Concentration, and Microbial Profile	34
Lacticaseibacillus paracasei LT12—A Probiotic Strain That Reduces Hyperuricemia via Inhibiting XO Activity and Regulating Renal Uric Acid Transportation Protein	34
Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage	33
Preliminary Study on the Impact of Ruminal Ciliate Inoculation in Fauna-Free Conditions on the Ruminal Fermentation and Ciliate–Prokaryote Association In Vitro	33
Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm	33
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis	33
Inhibitor Tolerance Capacity of Pichia kudriavzevii NBRC1279 and NBRC1664	32
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying	32
Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines	32
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum	32
Study on Comparisons of Bio-Hydrogen Yield Potential and Energy Conversion Efficiency between Stem and Leaf of Sweet Potato by Photo-Fermentation	31
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage	31
Enzymatic Hydrolysis of Kraft and Sulfite Pulps: What Is the Best Cellulosic Substrate for Industrial Saccharification?	31
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha	31
A Review of Basic Bioinformatic Techniques for Microbial Community Analysis in an Anaerobic Digester	30
Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed	30
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats	30
Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes	29
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	29
Impact of Specialty Malts on Wort and Beer Characteristics	29
Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.	29
Screening of Gas Substrate and Medium Effects on 2,3-Butanediol Production with C. ljungdahlii and C. autoethanogenum Aided by Improved Autotrophic Cultivation Technique	29
Production with Fermentation Culture and Antioxidant Activity of Polysaccharides from Morchella esculenta	29
Research Progress on the Effect of Autolysis to Bacillus subtilis Fermentation Bioprocess	29
Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep	28
A Review on Start-Up Phase Optimization of Kitchen Waste Anaerobic Digestion	28
High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing	28
Technoeconomic Evaluation of Microalgae Oil Production: Effect of Cell Disruption Method	28
Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities	28

Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design	28
Volatile Fatty Acids (VFA) Production from Wastewaters with High Salinity—Influence of pH, Salinity and Reactor Configuration	28
Elucidating Key Microbial Drivers for Methane Production during Cold Adaptation and Psychrophilic Anaerobic Digestion of Cattle Manure and Food Waste	28
Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9	28
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	27
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease	27
Detoxification Methods of Jatropha curcas Seed Cake and Its Potential Utilization as Animal Feed	27
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest	27
Molecular Characterization of a Stable and Robust L-Asparaginase from Pseudomonas sp. PCH199: Evaluation of Cytotoxicity and Acrylamide Mitigation Potential	27
Antioxidant and Anticancer Potential of Extracellular Polysaccharide from Porphyridium aerugineum (Rhodophyta)	27
The Metagenomic Properties of Uşak Tarhana Dough	27
Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium	27
Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines	26
Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis	26
Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt	26
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis	26
Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure	26
Sugarcane Bagasse-Based Ethanol Production and Utilization of Its Vinasse for Xylitol Production as an Approach in Integrated Biorefinery	26
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo	25
Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides	25
Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance	25
Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation	25
Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs	25
Comparisons of Ramie and Corn Stover Silages: Effects on Chewing Activity, Rumen Fermentation, Microbiota and Methane Emissions in Goats	25
Horse Manure and Lignocellulosic Biomass Characterization as Methane Production Substrates	25
The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology	25
Amylase Production by the New Strains of Kocuria rosea and Micrococcus endophyticus Isolated from Soil in the Guassa Community Conservation Area	25
Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii	25
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation	25
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability	25
Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor	25
β-Farnesene Production from Low-Cost Glucose in Lignocellulosic Hydrolysate by Engineered Yarrowia lipolytica	25
Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity	25
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers	25
Enhancement of the Degradation of Phytosterol Side Chains in Mycolicibacterium by Eliminating the Redox Sensitivity of Key Thiolase and Augmenting Cell Activity	24
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review	24
Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material	24
Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process	24
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism	24
Assessment of the Quality and Safety of Fermented Foods	24
Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies	24
Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System	24
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	24
Preparation of a Pectinase-Enriched Multienzyme under Solid State Fermentation of Sugarcane Bagasse	24
Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production	24
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal	23
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture	23
Production of Glyoxylate from Glucose in Engineered Escherichia coli	23
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines	23
Online Monitoring of the Temperature and Relative Humidity of Recycled Bedding for Dairy Cows on Dairy Farms	23
Microbiota and Mycobiota of Soy Sauce-Supplied Lactic Acid Bacteria Treated with High Pressure	23
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	23
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	23
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens	23
Design of 5′-UTR to Enhance Keratinase Activity in Bacillus subtilis	22
Use of Corn-Steep Water Effluent as a Promising Substrate for Lactic Acid Production by Enterococcus faecium Strain WH51-1	22
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup	22
Robust Control Based on Modeling Error Compensation of Microalgae Anaerobic Digestion	22
Advances in the Application of Quorum Sensing to Regulate Electrode Biofilms in Bioelectrochemical Systems	22
Growth Enhancement Facilitated by Gaseous CO2 through Heterologous Expression of Reductive Tricarboxylic Acid Cycle Genes in Escherichia coli	22
Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na2SeO3	22
Recovery of Energy and Carbon Dioxide from Craft Brewery Wastes for Onsite Use	22
Cloning, Expression, and Characterization of Family A DNA Polymerase from Massilia aurea	22
The Human Body as an Ethanol-Producing Bioreactor—The Forensic Impacts	22
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)	22
Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells	22
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314	21
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	21
Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics	21
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile	21
Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa	21
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines	21
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	21
Growth Performance and Rumen Microbiota of Sheep Respond to Cotton Straw Fermented with Compound Probiotics	21
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens	21
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture	21
Wineinformatics: Wine Score Prediction with Wine Price and Reviews	21
Effect of Volatile Fatty Acids Accumulation on Biogas Production by Sludge-Feeding Thermophilic Anaerobic Digester and Predicting Process Parameters	21
Effect of Rhodanese Enzyme Addition on Rumen Fermentation, Cyanide Concentration, and Feed Utilization in Beef Cattle Receiving Various Levels of Fresh Cassava Root	21
The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine	21

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics	21
Production, Characterization Purification, and Antitumor Activity of L-Asparaginase from Aspergillus niger	21
The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages	21
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles	20
Improved Cellulase Production of Trichoderma reesei by Regulating Mycelium Morphology	20
Two-Step Optimization for Improving Prodigiosin Production Using a Fermentation Medium for Serratia marcescens and an Extraction Process	20
A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli	20
Urea-Induced Enhancement of Hypocrellin A Synthesis in Shiraia bambusicola GDMCC 60438: Strategies and Mechanisms	20
Construction of Eicosatetraenoic Acid Producing Cell Factory by Genetic Engineering of Mucor circinelloides	20
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis	20
Transcriptional Analysis of Antrodin C Synthesis in Taiwanofungus camphoratus (Syn. Antrodia camphorate, Antrodia cinnamomea) to Understand Its Biosynthetic Mechanism	20
Pigment Production Using Submerged Fermentation	20
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran	20
Methods for Parameter Estimation in Wine Fermentation Models	20
Molecular Identification and Biochemical Characterization of Novel Marine Yeast Strains with Potential Application in Industrial Biotechnology	20
The Effect of γ-Aminobutyric Acid Addition on In Vitro Ruminal Fermentation Characteristics and Methane Production of Diets Differing in Forage-to-Concentrate Ratio	20
Advances in Droplet-Based Microfluidic High-Throughput Screening of Engineered Strains and Enzymes Based on Ultraviolet, Visible, and Fluorescent Spectroscopy	20
Recycling Fermentation Strategy for Waste Cellular Residues in the Production of Polyunsaturated Fatty Acids	20
Production of Citric Acid by Aspergillus niger Cultivated in Olive Mill Wastewater Using a Two-Stage Packed Column Bioreactor	20
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus as Influenced by Carao (Cassia grandis)	20
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials	20
Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes	19
In Vitro Screening of Plant Materials to Reduce Ruminal Protozoal Population and Mitigate Ammonia and Methane Emissions	19
Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways	19
Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis	19
Fed-Batch Bioreactor Cultivation of Bacillus subtilis Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy	19
Optimization of Fermentation and Transcriptomic Analysis: The Impact of Aspartic Acid on the Antioxidant Activity of Termitomyces	19
The Potential of Arctic Pseudogymnoascus Fungi in the Biosynthesis of Natural Products	19
Integrated Metagenomics and Network Analysis of Metabolic Functional Genes in the Microbial Community of Chinese Fermentation Pits	19
Effect of Sea Salt and Taro Waste on Fungal Mortierella alpina Cultivation for Arachidonic Acid-Rich Lipid Production	19
Hazop Analysis of a Bioprocess for Polyhydroxyalkanoate (PHA) Production from Organic Waste: Part B	19
Exploration of Natural Product Repository by Combined Genomics and Metabolomics Profiling of Mangrove-Derived Streptomyces murinus THV12 Strain	19
Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile	19
Amelioration of Biogas Production from Waste-Activated Sludge through Surfactant-Coupled Mechanical Disintegration	19
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium	19
Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model	19
Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives	19
Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice	18
The Antioxidant Activity and Protection of Probiotic Bacteria in the In Vitro Gastrointestinal Digestion of a Blueberry Juice and Whey Protein Fermentation System	18
Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production	18
Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97	18
Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement	18
Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products	18
Development of a Fermented Bitter Gourd (Momordica charantia)–Grape Beverage Using Optimized Conditions	18
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus	18
Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines	18
Evaluating the Potential of Newly Developed Energy Cane Clones for First- and Second-Generation Ethanol Production	18
Enhancing the Productivity and Stability of Superoxide Dismutase from Saccharomyces cerevisiae TBRC657 and Its Application as a Free Radical Scavenger	18
The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops	18
Prospective Life Cycle Assessment of Microbial Sophorolipid Fermentation	18
Biocatalytic Potential of a Raoultella terrigena-Derived Lipolytic Enzyme for High-Performance Detergents	18
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages	18
The Effects of Selenium on Rumen Fermentation Parameters and Microbial Metagenome in Goats	18
Isolation and Characterization of Lignocellulolytic Bacteria from Municipal Solid Waste Landfill for Identification of Potential Hydrolytic Enzyme	18
Production and Potential Genetic Pathways of Three Different Siderophore Types in Streptomyces tricolor Strain HM10	18
Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses	18
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	18
Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery	17
Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment	17
Marine-Based Biorefinery: A Path Forward to a Sustainable Future	17
Exogenous Indole-3-Acetic Acid Production and Phosphate Solubilization by Chlorella vulgaris Beijerinck in Heterotrophic Conditions	17
Utilizing Agrobyproducts: Potential Alternative Substrates for Cultivation of Lentinula edodes	17
Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer	17
Wineinformatics: Comparing and Combining SVM Models Built by Wine Reviews from Robert Parker and Wine Spectator for 95 + Point Wine Prediction	17
Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus	17
Diluted Acid Hydrolysate of Olive Stones: Overliming and Biomass Fermentation	17
Chemical Composition and In Situ Degradability of Desmanthus spp. Forage Harvested at Different Maturity Stages	17
Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features	17
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	17
Comparative Genome Analysis of Two Heterotrophic Nitrifying Pseudomonas putida Strains Isolated from Freshwater Shrimp Ponds in Soc Trang Province	17
Characterization of Low pH and Inhibitor Tolerance Capacity of Candida krusei Strains	17
Effects of Compound Lactic Acid Bacteria Additives on the Quality of Oat and Common Vetch Silage in the Northwest Sichuan Plateau	17
Cultivation of Inonotus hispidus in Stirred Tank and Wave Bag Bioreactors to Produce the Natural Colorant Hispidin	17
Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO2 Biocapture	17
Effects of Fermented Camel Milk Supplemented with Sidr Fruit (Ziziphus spina-christi L.) Pulp on Hyperglycemia in Streptozotocin-Induced Diabetic Rats	17
Responses of Fermentation Characteristics and Microbial Communities to Vitamin B12 Supplementation in In Vitro Ruminal Cultures	17
Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce	17
Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products	17
Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications	17
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract	17
Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?	17
Purification of Cellulose and Chitin Polymers and Other Value-Added Products from the Microalga Chlorella vulgaris Using a Green Biorefinery Process	17
Highly Efficient 2,3-Butanediol Production by Bacillus licheniformis via Complex Optimization of Nutritional and Technological Parameters	16
Enhancement of Succinic Acid Production by Actinobacillus succinogenes in an Electro-Bioreactor	16
Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt	16
Heterogeneous A40926 Self-Resistance Profile in Nonomuraea gerenzanensis Population Informs Strain Improvement	16
Enological Repercussions of Non-Saccharomyces Species 3.0	16
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics	16
Probiotic Feed Additives Mitigate Odor Emission in Cattle Farms through Microbial Community Changes	16
Neutral Red Film Augments Extracellular Electron Transfer Performed by Clostridium pasteurianum DSM 525	16
Halophytes as Feedstock for Biogas Production: Composition Analysis and Biomethane Potential of Salicornia spp. Plant Material from Hydroponic and Seawater Irrigation Systems	16
Untargeted Metabolomics Combined with Metabolic Flux Analysis Reveals the Mechanism of Sodium Citrate for High S-Adenosyl-Methionine Production by Pichia pastoris	16
Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)	16
Sensory Analysis Coupled with Gas Chromatography/Mass spectrometry Analysis in Craft Beer Evaluation	16
Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates	16