Journal Description
Fermentation
Fermentation
is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI.
- Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
- High Visibility: indexed within Scopus, SCIE (Web of Science), PubAg, FSTA, Inspec, CAPlus / SciFinder, and other databases.
- Journal Rank: JCR - Q2 (Biotechnology and Applied Microbiology) / CiteScore - Q2 (Plant Science)
- Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 15.7 days after submission; acceptance to publication is undertaken in 2.7 days (median values for papers published in this journal in the first half of 2024).
- Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Impact Factor:
3.3 (2023);
5-Year Impact Factor:
3.7 (2023)
Latest Articles
Physicochemical and Biochemical Changes in Cocoa during the Fermentation Step
Fermentation 2024, 10(8), 405; https://doi.org/10.3390/fermentation10080405 - 6 Aug 2024
Abstract
The physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and the temperature increased to more than 10 °C
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The physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and the temperature increased to more than 10 °C above the ambient temperature (47 °C). The fermentation index (FI) increased in the clones C1, C4, C8, C9, and Guayaquil (G) to close to one at 120 h of fermentation. For the FI of the cocoa Criollo (Cr), a value of 2.5 was proposed according to the spectrophotometric scan performance. The total polyphenol content increased in all the samples from 21 (C8) to 70 (Cr) % in a comparison of the TPC at T0 and T120, respectively. The total flavonoid content increased from 16 (C8) to 51% in Guayaquil (G) during the fermentation period. In the case of the methylxanthines, such as theobromine and caffeine, both quantities decreased. The theobromine content decreased in all the samples from 6 (G) to 31% (C8). The caffeine content decreased in all the samples from 3% in Cr to 25% in C1 and G after fermentation. The antioxidant capability did not change after 120 h of fermentation, and the amount of methylxanthines did not affect the antioxidant potential of the fermented cocoa. The FTIR scan of the fat-free cocoa showed significant differences between the unfermented and fermented beans, and several peaks assigned to carbohydrates and proteins decreased.
Full article
(This article belongs to the Section Fermentation for Food and Beverages)
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Open AccessReview
An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
by
Samir Kalit, Iva Dolenčić Špehar, Ante Rako, Darija Bendelja Ljoljić, Seval Sevgi Kirdar and Milna Tudor Kalit
Fermentation 2024, 10(8), 404; https://doi.org/10.3390/fermentation10080404 - 6 Aug 2024
Abstract
The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt,
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The aim of this study is to provide an overview of the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) and novelties of the world-famous traditional cheeses of the Eastern Mediterranean (EM). The EM area is remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia and Herzegovina, and Croatia) in terms of cheese production, but there are some common features that can be associated with EM which are connected to the difficult geoclimaticconditions (hilly terrain and hot summers). Cheesemakers resort to some preservation methods, such as high salt content (in white-brined cheeses), high total solids content (in hard cheeses), the use of hot water in the treatment of the curd (in pasta filata cheeses), the addition of some local herbs with antimicrobial properties, and the use of animal skin sacks for cheese ripening. Due to the high proportion of whey as a by-product, whey is traditionally used in EM for the production of whey cheeses. Preserving the production of traditional EM cheeses is critical to maintaining their cultural significance and meeting the demand of consumers interested in the provenance, craftsmanship, and nutritional value of these unique products.
Full article
(This article belongs to the Special Issue Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition)
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Open AccessArticle
Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion
by
Ana Paula Fragoso Correa da Silva, Bianca Santa Rosa Dorigan, José Machado da Silva-Neto, Marcia Maria Rosa-Magri, Fabricio Rossi, Kelly Roberta Francisco, Sandra Regina Ceccato-Antonini and Anastácia Fontanetti
Fermentation 2024, 10(8), 403; https://doi.org/10.3390/fermentation10080403 - 6 Aug 2024
Abstract
Soy molasses, a by-product from the processing of soy protein concentrate, is a low-cost feedstock for fermentation processes due to its high content of fermentable sugars. This work investigates the use of soy molasses for growing Bacillus species, aiming at their potential application
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Soy molasses, a by-product from the processing of soy protein concentrate, is a low-cost feedstock for fermentation processes due to its high content of fermentable sugars. This work investigates the use of soy molasses for growing Bacillus species, aiming at their potential application as plant growth promoters. Firstly, six Bacillus strains were screened for their ability to grow in increasing concentrations of soy molasses in a microplate assay. Following this, shaken-flask assays for growth and γ-polyglutamic acid (γ-PGA) production by three Bacillus strains in medium E and soy molasses media with 28 and 56 g L−1 of total reducing sugars (TRS) were carried out. An in vivo experiment evaluated the effect of the bacterial fermented broths on the germination and initial development of maize. Soy molasses supported the growth of Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus licheniformis in concentrations of 28 and 56 g L−1 TRS, but it was inhibitory at 112 and 224 g L−1 TRS. In soy molasses media, growth was not always associated with γ-PGA production, which was a maximum of 56 g L−1 TRS for B. amyloliquefaciens and B. licheniformis. Fermented broths with B. subtilis and B. licheniformis in soy molasses media (56 and 28 g L−1 TRS, respectively) applied to maize seeds resulted in the highest Vigor Indexes of the seedlings, which correlated negatively with the broth pH and were not impacted by the γ-PGA and indole acetic acid produced by the bacteria. The low-cost and easily available feedstock soy molasses constitutes a potential culture medium for the growth of plant growth-promoting bacteria.
Full article
(This article belongs to the Special Issue The Future of Fermentation Technology in the Biorefining Process: 2nd Edition)
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Open AccessArticle
Effect of Corn Straw Treated with Lactobacillus plantarum and Cellulase on Ruminal Fermentation and Microbiota of Hu Sheep
by
Lijun Wang, Jiadai Wang, Ping Wang, Chaoqi Liu, Xinxin Li, Juan Chang, Sanjun Jin, Qingqiang Yin and Qun Zhu
Fermentation 2024, 10(8), 402; https://doi.org/10.3390/fermentation10080402 - 2 Aug 2024
Abstract
This study aimed to assess how the bacterial–enzyme co-fermentation of corn straw affects fermentation quality, the digestion rate in Hu sheep, and rumen microorganisms. Orthogonal experiments were utilized to establish the optimal fermentation conditions, which were subsequently applied in bacterial–enzyme fermentation trials involving
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This study aimed to assess how the bacterial–enzyme co-fermentation of corn straw affects fermentation quality, the digestion rate in Hu sheep, and rumen microorganisms. Orthogonal experiments were utilized to establish the optimal fermentation conditions, which were subsequently applied in bacterial–enzyme fermentation trials involving four groups: group A (control), group B (enzyme added), group C (bacteria added), and group D (bacteria + enzyme). The results show that the optimal fermentation conditions were the addition of 2% corn flour, 2% cottonseed meal, and 60% moisture. In comparison with group A, group D demonstrated the most favorable outcomes, notably reducing the pH and cellulose content while enhancing the lactic acid content. The relative abundances of Pantoea and Weissella reduced, whereas those of Lactiplantibacillus and Limosilactobacillus increased, in the fermented corn straw. In the animal experiments, group D exhibited significantly higher digestibility of NDF and ADF; total VFA, acetic acid, and NH3-N contents; and enzyme activity compared with groups A and B. Additionally, the relative abundances of Prevotella, NK4A214-group, Entodinium, and Polyplastron increased, while those of Dasytricha and Enoploplastron decreased, in group D compared with group A. It can be concluded that Lactobacillus plantarum and cellulase treatments enhance the nutritional value of corn straw by improving ruminal fermentation and regulating the sheep rumen microbiota.
Full article
(This article belongs to the Special Issue In Vitro Fermentation, 3rd Edition)
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Open AccessArticle
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking
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Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha and Mkrtich Harutyunyan
Fermentation 2024, 10(8), 401; https://doi.org/10.3390/fermentation10080401 - 2 Aug 2024
Abstract
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found
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The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats, the absence of wine during the Bell Beaker period remains to be explained. The main goal of this work was to investigate whether the shape of the vessels could influence the performance of spontaneous fermentation, specifically regarding the production of volatile acidity. Crushed grapes or juices from various grape cultivars were fermented in two types of vessels: (i) borosilicate glass beakers (4–5 L) to imitate bell beakers and (ii) Erlenmeyer flasks (5 L) to imitate SSC/AShSh vessels. Fermentations occurred spontaneously, and the wines were analyzed for their conventional physical–chemical parameters (e.g., ethanol content, total acidity, volatile acidity, pH), chromatic characteristics (e.g., wine color intensity, wine hue), and volatile composition by gas-chromatography-flame ionization detection (GC-FID). At the end of fermentation, the yeast species were identified by molecular methods. In addition, wine yields and phenolic composition (e.g., total phenols, anthocyanins, total pigments) were determined for wild grapes in comparison with six red varieties Vitis vinifera L. subsp. sativa (Vinhão, Marufo, Branjo, Melhorio, Castelão and Tempranillo Tinto), chosen as a function of their genetic relatedness with the wild counterpart. Wines produced from V. sylvestris grapes showed higher total acidity and color intensity when compared to the cultivated varieties. Saccharomyces cerevisiae dominated at the end of all spontaneous fermentations in all types of vessels and conditions. Wines fermented in Erlenmeyers showed ethanol concentrations as high as 14.30% (v/v), while the highest ethanol level was 12.30% (v/v) in beakers. Volatile acidity increased to a maximum of 4.33 g/L (acetic acid) in Erlenmeyers and 8.89 g/L in beakers. Therefore, the shape of the vessels influenced the performance of fermentation, probably due to the different exposures to air, leading to vinegary ferments more frequently in open mouths than in conical-shaped flasks. These results provide a hypothesis based on fermentation performance for the absence of wine produced in the Iberian Peninsula until the arrival of Phoenician settlers.
Full article
(This article belongs to the Special Issue Fermentation and Biotechnology in Wine Making)
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Open AccessArticle
The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae
by
Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez and Jesús B. Páez-Lerma
Fermentation 2024, 10(8), 400; https://doi.org/10.3390/fermentation10080400 - 1 Aug 2024
Abstract
Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-Saccharomyces yeasts co-cultivated with Saccharomyces
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Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-Saccharomyces yeasts co-cultivated with Saccharomyces cerevisiae in media of different nutritional qualities. First, the feasibility of using simple and low-cost culture media was demonstrated to study the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeasts. The results presented here demonstrated the antagonistic effect exerted by S. cerevisiae on Torulaspora delbrueckii, which showed a more significant loss of viability. However, the nutritional composition of the culture medium also influences this effect. It was clear that a nutritionally rich medium improved the survival of non-Saccharomyces yeasts. Lastly, the change in the survival of non-Saccharomyces yeasts also entails a variation in the concentration and diversity of minor volatile compounds produced during fermentation. This was observed in the variety and relative abundance of compounds belonging to the most numerous chemical families, such as alcohols, esters, and terpenes.
Full article
(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)
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Open AccessArticle
Online Identification of Beer Fermentation Phases
by
Daniele Buonocore, Giuseppe Ciavolino, Salvatore Dello Iacono and Consolatina Liguori
Fermentation 2024, 10(8), 399; https://doi.org/10.3390/fermentation10080399 - 1 Aug 2024
Abstract
Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in
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Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in the machinery used by industrial breweries, but they need to monitor and control the production process in order to guarantee a constant quality of beer. The development of low-cost systems for monitoring the production process would help microbreweries obtain the desired product quality consistency. In this paper, the authors propose a low-cost system for the real-time identification of the different phases of the alcoholic fermentation of beer. The first results prove the ability of the proposed system to monitor the fermentation and to detect anomalies in the process promptly.
Full article
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Open AccessArticle
A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage
by
Douglas Luiz Koakoski, Tiago Bordin, Damiano Cavallini and Giovanni Buonaiuto
Fermentation 2024, 10(8), 398; https://doi.org/10.3390/fermentation10080398 - 1 Aug 2024
Abstract
This study investigated the effect of gaseous ozone (O3) on the chemical and microbiological properties of whole-plant corn silage. Conducted on a commercial dairy farm in Brazil, maize was ensiled in experimental bag silos and treated with varying levels of O
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This study investigated the effect of gaseous ozone (O3) on the chemical and microbiological properties of whole-plant corn silage. Conducted on a commercial dairy farm in Brazil, maize was ensiled in experimental bag silos and treated with varying levels of O3 (0%, 1.25%, 3.12%, 4.15%, and 6.25%). The findings revealed minimal nutrient losses in starch, non-fiber carbohydrates, crude protein, and total digestible nutrients compared to untreated fresh maize. O3-treated silages exhibited increased levels of ash, ether extract, calcium, and phosphorus. Notably, the application of 3.12% to 4.15% O3 improved microbiological characteristics, significantly reducing mold and yeast populations, which are common issues in farm-produced silage. This study demonstrated that gaseous ozone is a promising additive for enhancing the microbiological quality of corn silage, offering an effective alternative to traditional chemical preservatives.
Full article
(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil
by
Matheus Abraão Piovesan Pedroso, Wemerson de Castro Oliveira, Andrei Giacchetto Felice, Sara Cristina Silva Cunha, Maria Beatriz Prior Pinto Oliveira and Neila Silvia Pereira dos Santos Richards
Fermentation 2024, 10(8), 397; https://doi.org/10.3390/fermentation10080397 - 31 Jul 2024
Abstract
The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study aims to characterize the diversity of bacterial groups with
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The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study aims to characterize the diversity of bacterial groups with potential pathogenic and/or harmful properties to milk technology and correlate the presence of these bacteria with the physicochemical properties of sheep cheese. Additionally, it investigates the presence of virulence genes, resistance genes, and toxins in reference genomes. The main steps were (a) sample preparation and fractionation; (b) physicochemical analysis; (c) analysis of the free fatty acids profile by GC-FID; (d) analysis of the volatile compounds profile by GC-MS; (e) molecular analysis—Next Generation Sequencing of the 16S rRNA gene (V3-V4 region); and (f) in silico analysis—Genomics. A total of 1,061,392 sequences were identified, corresponding to 45 genera and 57 species. Of the total abundance, 95.7% were considered beneficial, while 3.9% were classified as bacteria with pathogenic potential (BPP) and/or bacteria harmful to milk technology (BHMT). Five phyla were identified: Firmicutes, Proteobacteria, Actinobacteriota, Bacteroidota, and Fusobacteriota. The genera Acinetobacter, Pseudomonas, and Staphylococcus stood out in the BPP and BHMT groups, showing higher abundance. Alpha diversity of the cheese samples showed that the cheese origin significantly influences the richness, evenness, and abundance of bacterial species. Some physicochemical parameters, fatty acids, and volatile organic compounds showed a negative correlation with Staphylococcus. Reference genomes of two species exhibited a higher number of resistance and virulence genes. This reinforces the need to monitor bacteria considered of lesser relevance to prevent the transmission, through food, of potentially resistant and virulent pathogens.
Full article
(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)
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Open AccessArticle
Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus
by
Andrés Álvarez, Leidy Y. Rache, Sandra Chaparro, María H. Brijaldo, Luis Miguel Borras and José J. Martínez
Fermentation 2024, 10(8), 396; https://doi.org/10.3390/fermentation10080396 - 31 Jul 2024
Abstract
The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching
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The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching the protein content. In this work, an experimental analysis identified the variables with the greatest influence on the solid-state fermentation of Mucuna deeringiana. In general, we observed a decrease in pH due to the production of and increase in lactic acid, resulting in a 91% (6.40 to 0.55 g/100 g sample) reduction in L-DOPA, 51% decrease in phenolic compounds (11.65 to 5.70 g/100 g sample), 97% decrease in tannins (1.26 to 0.04 g/100 g sample), and the antioxidant capacity of the fermented flour was 97%, with an increase in protein content of 12%. Furthermore, it demonstrated greater stability over 24 days compared to the control samples, which remained stable for only 3 days. These results suggest that the bacterium has a positive effect on the production of lactic acid, and the nutritional composition can be enhanced by reducing antinutritional factors, especially L-DOPA, that limit the use of this legume. This process proves to be a cost-effective and sustainable method for developing nutritious feed products derived from Mucuna flours.
Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)
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Open AccessArticle
Comparative Transcriptome Analysis of Industrial and Laboratory Saccharomyces cerevisiae Strains after Sequential Stresses
by
Ane Catarine Tosi Costa, Lisa Schneper, Mariano Russo, A. Alberto R. Fernandes, James R. Broach and Patricia M. B. Fernandes
Fermentation 2024, 10(8), 395; https://doi.org/10.3390/fermentation10080395 - 31 Jul 2024
Abstract
While the transcriptional responses of yeast cells to a variety of individual stress conditions have been extensively studied, their responses to sequential stress conditions are less well understood. In this study, we present a comparative analysis of the transcriptome of an industrial strain
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While the transcriptional responses of yeast cells to a variety of individual stress conditions have been extensively studied, their responses to sequential stress conditions are less well understood. In this study, we present a comparative analysis of the transcriptome of an industrial strain and a laboratory strain exposed to different sequential stresses to establish a common response profile and also to identify genes whose expression is strain-dependent. Both strains induce pathways related to oxidative stress and osmotic stress response including those involved in glycerol synthesis, glutathione metabolism, and NADPH regeneration. Other genes that may also play an important role in this response include the transcription factor ADR1, SYM1, and most of the heat shock proteins. Induction of genes related to autophagy of mitochondria occurred only in the laboratory strain while possible stress tolerance factors, such as additional genes involved in glutathione production and detoxification, were uniformly enhanced only in the industrial strain. The analysis of the stress response to sequential stresses of two different strains allowed more precise identification of the response of yeast to complex environments. Identification of genes uniquely induced in the industrial strain can also be used to develop strategies to optimize various fermentation processes.
Full article
(This article belongs to the Special Issue Yeast Fermentation, 2nd Edition)
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Open AccessArticle
SF6 Tracer Technique to Estimate Methane Emission in a Dual-Flow Continuous Culture System: Test and Application
by
Richard R. Lobo, Gerald Salas-Solis, Juan Vargas, Alyce Monteiro, Sarah S. da Silva, Kaliu Silva, Jose Arce-Cordero, Diwakar Vyas, Nicolas DiLorenzo, Jhones O. Sarturi and Antonio P. Faciola
Fermentation 2024, 10(8), 394; https://doi.org/10.3390/fermentation10080394 - 31 Jul 2024
Abstract
This study aimed to evaluate the sulfur hexafluoride (SF6) tracer technique for estimating methane (CH4) emissions in dual-flow continuous culture systems (DFCCS). In experiment 1 (Exp1), fermenters were filled with water, and known CH4 concentrations (0, 1.35, 2.93,
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This study aimed to evaluate the sulfur hexafluoride (SF6) tracer technique for estimating methane (CH4) emissions in dual-flow continuous culture systems (DFCCS). In experiment 1 (Exp1), fermenters were filled with water, and known CH4 concentrations (0, 1.35, 2.93, or 4.43 g/d) were injected using permeation tubes with SF6 release rates (3.30 or 9.65 mg/d). Headspace gas was collected using canisters, and the SF6 technique estimated CH4 recovery. Experiment 2 (Exp2) involved a DFCCS fermentation trial with ruminal fluid from three Holstein cows, testing diets with soybean meal or its partial replacement (50%) by Chlorella or Spirulina. Headspace gas was collected at intervals post-feeding. Standard curves for SF6 and CH4 quantification were inadequate for DFCCS samples, with the CH4:SF6 ratio differing from standards, indicating the data needs further SF6 release rate evaluation. In Exp1, a high correlation (r = 0.97) was found between infused and calculated CH4, indicating good repeatability. Low and high SF6 rates performed similarly at low CH4 infusion, but high SF6 overestimated CH4 at high infusion. Exp2 showed CH4 emissions irrespective of SF6 rate and indicated reduced CH4 emissions and increased NDF degradation with algae-containing diets. Further evaluation of the SF6 tracer technique is warranted for DFCCS.
Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile, 2nd Edition)
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Open AccessArticle
The Anti-Methanogenic Activity of Lovastatin in Batch Cultures Using Rumen Inoculum from Sheep, Goats, and Cows
by
Amaury Ábrego-García, Gustavo Gerardo Medina-Mendoza and Luis Alberto Miranda-Romero
Fermentation 2024, 10(8), 393; https://doi.org/10.3390/fermentation10080393 - 30 Jul 2024
Abstract
Enteric methanogenesis in ruminants is identified as one of the primary anthropogenic sources of total atmospheric methane. Recent evidence suggests that rumen methanogenesis is significantly suppressed by lovastatin. Nevertheless, it has not been reported whether the methane reduction by lovastatin depends on ruminant
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Enteric methanogenesis in ruminants is identified as one of the primary anthropogenic sources of total atmospheric methane. Recent evidence suggests that rumen methanogenesis is significantly suppressed by lovastatin. Nevertheless, it has not been reported whether the methane reduction by lovastatin depends on ruminant livestock type, nor has fiber degradability been examined. The current research aimed to analyze the in vitro effect of lovastatin on the major fermentation end-products, gas production (GP) kinetics, and fiber degradation of a forage-based diet using rumen inoculum from sheep, goats, and cows. The experiment was conducted as a 3 × 3 factorial arrangement of treatments (dose of lovastatin: 0, 80, and 160 mg/L and three inoculum sources) in a completely randomized design. The results suggested that lovastatin did not affect the GP kinetics parameters. The anti-methanogenic properties of lovastatin were variable depending on dose and inoculum source. Lovastatin demonstrated a superior methane-lowering effect in sheep rumen inoculum compared with goat and cow inocula. The total volatile fatty acid (VFA) production was unaffected by lovastatin, but changes in acetate and valerate proportions were registered. Remarkably, lovastatin decreased the NH3-N concentration with goat and sheep inocula and the in vitro neutral fiber detergent (NDF) degradation for all inoculum sources.
Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile, 2nd Edition)
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Open AccessArticle
Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
by
Guipeng Li, Simin Li, Yiling Wen, Jing Yang, Ping Wang, Huaiyao Wang, Yawen Cui, Wenliang Wu, Liang Li and Zhendong Liu
Fermentation 2024, 10(8), 392; https://doi.org/10.3390/fermentation10080392 - 30 Jul 2024
Abstract
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the
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Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the microbial community, free amino acids, and volatile flavour compounds (VOCs) were analysed by high-throughput sequencing, liquid chromatography (LC), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 25 free amino acids were detected, among which W3 contained the fewest, and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which 17 were esters, and the highest ester content was found in W4. Analysis of the bacterial community composition revealed that the bacterial community composition of ham samples from W3 and other years differed greatly, and at the gate level, the dominant bacterial group of Xuanwei ham from different years was Pseudomonadota. At the genus level, the most abundant genera in W1, W2, and W4 were all dominated by Sarocladium, Klebsiella, and Vibrio, with Klebsiella being the most abundant in W1. The most abundant genus in W3 was Vibrio, and the second most dominant genera were Sarocladium and Gammaretrovirus. In short, this study provides a theoretical basis for the storage, quality, and improvement of Xuanwei ham.
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(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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Open AccessArticle
Potential of Cation Exchange Resin as a Carrier for Anaerobic Consortia in Biohydrogen Fermentation
by
Hui Geng, Ying Xu, Rui Liu, Dianhai Yang and Xiaohu Dai
Fermentation 2024, 10(8), 391; https://doi.org/10.3390/fermentation10080391 - 30 Jul 2024
Abstract
Cation exchange resin (CER) has been reported to promote sludge fermentation. However, previous studies have typically focused on the effects of CER on sludge properties to enhance fermentation, and the role of CER as a biocarrier for anaerobic consortia during fermentation has been
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Cation exchange resin (CER) has been reported to promote sludge fermentation. However, previous studies have typically focused on the effects of CER on sludge properties to enhance fermentation, and the role of CER as a biocarrier for anaerobic consortia during fermentation has been overlooked. Thus, in this study, the potential of gel-type and macro-reticular type CERs to serve as biocarriers in fermentation was investigated. A significant number of anaerobes appeared to be attached to the surfaces of CER during 2-day fermentation. However, an extended fermentation time negatively affected the attachment of anaerobic consortia, suggesting that CER may be a suitable carrier for short-term fermentation processes, such as biohydrogen fermentation. Electrochemical analyses revealed that the electron transfer capacities of CER with attached anaerobes were enhanced after both 2-day and 28-day fermentation periods, with the macro-reticular type CER exhibiting higher electron transfer capacity than the gel-type CER. Fermentation experiments using mixing model substrates with macro-reticular and gel-type CERs with attached anaerobes showed that the macro-reticular type CER was more beneficial for biohydrogen fermentation than the gel-type CER. Further analyses of microbial communities revealed that hydrogen-producing bacteria (i.e., Caloramator, unclassified_f_Caloramatoraceace, and Sporanaerobacter) were more likely to adhere to the macro-reticular type CERs. This outcome confirmed that macro-reticular type CERs have significant potential as a carrier for anaerobic consortia to promote the generation of hydrogen and volatile fatty acids. These findings are expected to provide a reference for using materials as biocarriers to enhance the biohydrogen fermentation of sludge.
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(This article belongs to the Special Issue Biogas and Biochemical Production from Anaerobic Digestion)
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Open AccessArticle
Application of Highly Digestible Fermented Corn Protein Powder in Fecal Low-Odor Adult Dog Feed
by
Ji Liu, Ling Liu, Huaxin Sun, Minghui Ma, Wei Wang and Jian Ren
Fermentation 2024, 10(8), 390; https://doi.org/10.3390/fermentation10080390 - 30 Jul 2024
Abstract
This study aimed to develop fecal low-odor adult dog feed using processed corn protein powder as the primary raw material and evaluate its effectiveness through feeding experiments. The objectives included analyzing the fundamental nutritional indicators, comparing the quality of fecal low-odor adult dog
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This study aimed to develop fecal low-odor adult dog feed using processed corn protein powder as the primary raw material and evaluate its effectiveness through feeding experiments. The objectives included analyzing the fundamental nutritional indicators, comparing the quality of fecal low-odor adult dog feed with commercially available dog feed, and assessing the changes in the eating behavior, physical condition, and physiological and biochemical indicators before and after feeding on the fecal low-odor adult dog feed. This study involved formulating dog feed using processed fermented corn protein powder and conducting nutritional analyses to compare moisture, crude protein, ash, crude fat, and starch contents. Physical properties such as hardness and cohesion were also evaluated. Feeding experiments were conducted with adult dogs to monitor the changes in the eating behavior and physical condition. Physiological and biochemical indicators, including ammoniacal nitrogen and putrefactive odor in feces, were measured both before and after feeding to assess the impact of the fecal low-odor adult dog feed. The analysis showed no significant difference in moisture (p > 0.05), crude protein (p > 0.05), ash (p > 0.05), crude fat (p > 0.05), and starch (p > 0.05) contents between the fecal low-odor adult dog feed and commercially available dog feed. Similarly, no significant difference was noted in the hardness (p > 0.05) and cohesion (p > 0.05) between the two types of dog feed. Both types of dog feed contained rich volatile compounds with varying compositions. The commercially available dog feed had a sour odor, whereas the fecal low-odor adult dog feed had a barbecue and resin-like smell. After feeding with the fecal low-odor adult dog feed, the liquid nitrogen content significantly decreased (p < 0.01). Also, the indole content, a major contributor to fecal odor, based on the data, decreased after feeding.
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(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
The Diversity of Yeasts in Beekeeping Environments and the Selection of a Culture Starter for the Development of a Mead
by
Noelia Viveros-Lizondo, Pilar Fernández-Pacheco and María Arévalo-Villena
Fermentation 2024, 10(8), 389; https://doi.org/10.3390/fermentation10080389 - 29 Jul 2024
Abstract
The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values. Of the honey samples, two of
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The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values. Of the honey samples, two of them exceeded the legislative limit established for total aerobic bacteria (5.19 Log CFU/g and 5.03 Log CFU/g). A total of ninety-eight yeast strains were isolated, with eight different species: Candida albicans, Dekkera anomala, Zygosaccharomyces rouxii, Z. mellis, Kazachstania unispora, Meyerozyma guillermondii, Saccharomyces cerevisiae, and S. unisporus. This implies a low microbial biodiversity and a low genetic variability index (D = 0.116 and 6–19%, respectively) due to the large number of genetically identical individuals found in each species. To select the most adequate strains for mead elaboration (with pure and mixed cultures), the fermentation capacity and organoleptic characteristics were studied. The best yeasts were chosen for the “pure culture fermentation” of honey (Saccharomyces spp. M11A2) and for mixed sequential inoculation (K. unispora M17A2). Both of the yeasts were isolated from honey and selected for their high fermentative capacity and resistance to ethanol. The results of the sensory analysis of the meads that were produced, in addition to one commercial product, were compared and indicated that the one inoculated with the pure culture had the best overall impression.
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(This article belongs to the Special Issue Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages)
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Open AccessArticle
Optimization of Microbial Glycogen Production by Saccharomyces cerevisiae CEY1
by
Hyungseok Choi, In-Seok Yeo, Godfrey Mwiti, Toan Nguyen Song Dinh, Hyein Kang, Chang Sup Kim and Jaehan Kim
Fermentation 2024, 10(8), 388; https://doi.org/10.3390/fermentation10080388 - 29 Jul 2024
Abstract
Glycogen is a highly branched polyglucan utilized as a carbohydrate reserve in major living systems. Industrially, it is used as a prebiotic and in the nanoencapsulation of drugs and nutraceuticals. In this study, optimal fermentation conditions enabling the highest glycogen accumulation in Saccharomyces
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Glycogen is a highly branched polyglucan utilized as a carbohydrate reserve in major living systems. Industrially, it is used as a prebiotic and in the nanoencapsulation of drugs and nutraceuticals. In this study, optimal fermentation conditions enabling the highest glycogen accumulation in Saccharomyces cerevisiae were experimentally evaluated for possible mass production. Production efficiency was assessed by comparing specific growth rates, specific glycogen production rates, and glycogen yields under each condition. The results demonstrated that fermentation at 30 °C with an aeration rate of 3 vvm using a medium containing 120 g/L glucose without ethanol was optimal for robust cell growth and maximum glycogen yield. Additionally, a rich medium outperformed a minimally defined medium, and a single sugar carbon source, as opposed to mixed sugars, resulted in significantly higher cell growth and glycogen yields (p < 0.05). The optimized fermentation parameters enabled a glycogen production rate of up to 0.232 ± 0.012 g-glycogen/g-cell/h and a glycogen yield of 0.603 ± 0.006 g-glycogen/g-glucose. These results provide meaningful information for future studies and/or large-scale glycogen production using S. cerevisiae.
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(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
The Impact of Varying Levels of Laurus nobilis Leaves as a Sustainable Feed Additive on Ruminal Fermentation: In Vitro Gas Production, Methane and Carbon Dioxide Emissions, and Ruminal Degradability of a Conventional Diet for Ruminants
by
Ahmed E. Kholif
Fermentation 2024, 10(8), 387; https://doi.org/10.3390/fermentation10080387 - 28 Jul 2024
Abstract
The experiment aimed to evaluate the effects of varying levels of Laurus nobilis leaves [0% (control), 0.5%, 1%, 1.5%, and 2%] on the in vitro ruminal fermentation of a ruminant diet consisting of a 50% concentrate mixture, 40% berseem hay (Trifolium alexandrinum
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The experiment aimed to evaluate the effects of varying levels of Laurus nobilis leaves [0% (control), 0.5%, 1%, 1.5%, and 2%] on the in vitro ruminal fermentation of a ruminant diet consisting of a 50% concentrate mixture, 40% berseem hay (Trifolium alexandrinum), and 10% rice straw (Oryza sativa). The in vitro incubation lasted 48 h, during which gas production (GP), methane (CH4), carbon dioxide (CO2), total and individual short-chain fatty acids (SCFA), and nutrient degradability were measured. The experiment utilized a randomized block design and consisted of two incubation runs. Gas chromatography analysis revealed that 1,8-cineole (81%) was the primary volatile compound in the L. nobilis leaves. The 0.5% inclusion level exhibited the highest (linear, p = 0.006) asymptotic GP and lowest lag of GP (linear, p = 0.002), while the 2% inclusion level had the highest lag of GP. The 2% inclusion level significantly lowered CH4 (linear, p = 0.003) compared to the control, and all levels of the leaves linearly decreased in the proportional CH4 production (p = 0.001), with the lowest value at the 0.5% inclusion level. The highest asymptotic CO2 production was observed with the 0.5% inclusion level (linear, p = 0.002), while the 0.5%, 1%, and 1.5% inclusion levels significantly increased (quadratic, p = 0.006) the proportion of CO2 compared to the control. The 0.5% inclusion level showed the highest (p < 0.001) degradable DM and fiber fractions compared to the control, whereas the 2% level decreased them. The 0.5% inclusion level resulted in the highest (p < 0.01) production of total SCFA, acetate, and propionate. Additionally, the 0.5% inclusion level demonstrated the highest (p < 0.05) metabolizable energy and microbial crude protein, while the 2% level reduced these measures compared to the control. It is concluded that L. nobilis leaves can be included at 0.5% of the ruminant diet (e.g., sheep) to improve ruminal fermentation and reduce CH4 production.
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(This article belongs to the Section Industrial Fermentation)
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Open AccessArticle
Methods for Parameter Estimation in Wine Fermentation Models
by
Robert Coleman, James Nelson and Roger Boulton
Fermentation 2024, 10(8), 386; https://doi.org/10.3390/fermentation10080386 - 27 Jul 2024
Abstract
The estimation of parameters in a wine fermentation model provides the opportunity to predict the rate and concentration outcomes, to strategically intervene to change the conditions, and to forecast the rates of heat and carbon dioxide release. The chosen parameters of the fermentation
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The estimation of parameters in a wine fermentation model provides the opportunity to predict the rate and concentration outcomes, to strategically intervene to change the conditions, and to forecast the rates of heat and carbon dioxide release. The chosen parameters of the fermentation model are the initial assimilable nitrogen concentration and yeast properties (lag time, viability constant, and specific maintenance rate). This work evaluates six methods for parameter estimation: Bard, Bayesian Optimization, Particle Swarm Optimization, Differential Evolution, Genetic Evolution, and a modified Direct Grid Search technique. The benefits and drawbacks of the parameter computational methods are discussed, as well as a comparison of numerical integration methods (Euler, Runge–Kutta, backward differential formula (BDF), and Adams/BDF). A test set of density-time data for five white and five red commercial wine fermentations across vintage, grape cultivar, fermentation temperature, inoculated yeast strain, and fermentor size was used to evaluate the parameter estimation methods. A Canonical Variate Analysis shows that the estimation methods are not significantly different from each other while, in the parameter space, each of the fermentations were significantly different from each other.
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(This article belongs to the Special Issue Modeling, Control and Optimization of Wine Fermentation)
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