Fermentation

26 pages, 1786 KiB

Open AccessArticle

Identification of Corn Chaff as an Optimal Substrate for the Production of Rhamnolipids in Pseudomonas aeruginosa Fermentations

by Adriana Bava, Sara Carnelli, Mentore Vaccari, Trello Beffa and Fabrizio Beltrametti

Fermentation 2025, 11(2), 74; https://doi.org/10.3390/fermentation11020074 (registering DOI) - 3 Feb 2025

Abstract

Waste biomass deriving from agricultural activities has different destinations depending on the possibility of applying it to specific processes. As the waste biomass is abundant, cheap, and generally safe, it can be used for several applications, biogas production being the most relevant from [...] Read more.

Waste biomass deriving from agricultural activities has different destinations depending on the possibility of applying it to specific processes. As the waste biomass is abundant, cheap, and generally safe, it can be used for several applications, biogas production being the most relevant from the quantitative point of view. In this study, we have used a set of agricultural by-products (agro-waste) deriving from the post-harvest treatment of cereals and legumes as the growth substrate for selected biosurfactant-producing microbial strains. The agricultural by-products were easily metabolized and highly effective for the growth of microorganisms and the production of rhamnolipids and surfactin by Pseudomonas aeruginosa and Bacillus subtilis, respectively. In particular, the use of corn chaff (“bee-wings”) was suitable for the production of rhamnolipids. Indeed, in corn-chaff-based media, rhamnolipids yields ranged from 2 to 18 g/L of fermentation broth. This study demonstrated that the use of waste raw materials could be applied to reduce the carbon footprint of the production of biosurfactants without compromising the possibility of having a suitable fermentation medium for industrial production. Full article

(This article belongs to the Special Issue Bioconversion of Biomass for Effective Production of Biofuels as Well as Biobased Chemicals and Materials)

18 pages, 1429 KiB

Open AccessArticle

Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines

by Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto and Pilar Blanco

Fermentation 2025, 11(2), 73; https://doi.org/10.3390/fermentation11020073 (registering DOI) - 3 Feb 2025

Abstract

The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with S. cerevisiae XG3 to ferment grape musts [...] Read more.

The application of non-Saccharomyces yeast in mixed fermentations with Saccharomyces cerevisiae is a useful tool to enhance wine quality. In this study, Metschnikowia fructicola Mf278 and Pichia kluyveri Pk1 were used in sequential fermentations with S. cerevisiae XG3 to ferment grape musts from Albariño and Lado. The development of fermentations was monitored by daily measurements of density and temperature, and sampling at the beginning, tumultuous, and final stages for microbiological control. The basic chemical parameters of wine were determined using the OIV official methodology, whereas the fermentative aroma compounds were quantified by GC–MS. M. fructicola Mf278 and P. kluyveri Pk1 were the predominant yeasts at the initial stages of sequential fermentations but, after the addition of S. cerevisiae XG3, they rapidly declined. A codominance of different S. cerevisiae strains was observed at the middle and final stages of fermentation. At the chemical level, Mf278 lowered the volatile acidity and increased the glycerol content of wines. Moreover, M. Mf278 and Pk1 increased the content of fermentative esters and fatty acids of wines. These compounds contribute fruity and floral notes to the wines that stood out over wines made only with S. cerevisiae, and were better valued at the sensory level. Full article

(This article belongs to the Special Issue Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages)

► Show Figures

Figure 1

21 pages, 3549 KiB

Open AccessArticle

Two-Stage Bioconversion of Cellulose to Single-Cell Protein and Oil via a Cellulolytic Consortium

by Eric Charles Peterson, Christian Hermansen, Ashriel Yong, Rowanne Siao, Gi Gi Chua, Sherilyn Ho, Coleen Toledo Busran, Megan Teo, Aaron Thong, Melanie Weingarten and Nic Lindley

Fermentation 2025, 11(2), 72; https://doi.org/10.3390/fermentation11020072 (registering DOI) - 2 Feb 2025

Abstract

A novel approach for converting non-edible plant biomass into single-cell protein and oil (SCPO) via consolidated bioprocessing has been established, leveraging aerotolerant thermophilic cellulolytic consortia consisting mainly of Thermoanaerobacterium thermosaccharolyticum, Sporolactobacillus spp. and Clostridium sensu stricto to achieve the rapid and complete [...] Read more.

A novel approach for converting non-edible plant biomass into single-cell protein and oil (SCPO) via consolidated bioprocessing has been established, leveraging aerotolerant thermophilic cellulolytic consortia consisting mainly of Thermoanaerobacterium thermosaccharolyticum, Sporolactobacillus spp. and Clostridium sensu stricto to achieve the rapid and complete conversion of crystalline cellulose into a consistent cocktail of lactate, acetate and ethanol. This cocktail is an excellent substrate for cultivating organisms for SCPO production and food and feed applications, including Cyberlindnera jadinii, Yarrowia lipolytica and Corynebacterium glutamicum. Cultivation on this cocktail resulted in yields (Y_X/S) of up to 0.43 ± 0.012 g/g, indicating a yield from cellulose (Y_X/Cellulose) of up to 0.27 ± 0.007 g/g (dwb). The resulting SCPO was rich in protein (42.5% to 57.9%), essential amino acids (27.8% to 43.2%) and lipids (7.9% to 8.4%), with unsaturated fatty acid fractions of up to 89%. Unlike fermentation feedstocks derived from easily digested feedstocks (i.e., food waste), this approach has been applied to cellulosic biomass, and this mixed-culture bioconversion can be carried out without adding expensive enzymes. This two-stage cellulosic bioconversion can unlock non-edible plant biomass as an untapped feedstock for food and feed production, with the potential to strengthen resiliency and circularity in food systems. Full article

(This article belongs to the Special Issue Lignocellulosic Biomass Valorization)

► Show Figures

Figure 1

23 pages, 2680 KiB

Open AccessArticle

Oxalic Acid Supplementation in Different Hemicellulose Diets Affects In Vitro Rumen Fermentation by Regulating Nutritional Digestibility, Microbial Diversity and Metabolic Pathways

by Longyu Zhang, Yue Pan, Ziyuan Wang, Miao Zhang, Yuanhong Xia, Huaizhi Jiang, Guixin Qin, Tao Wang, Xuefeng Zhang, Weigang Zhang, Wei Zhao, Yuguo Zhen and Zhe Sun

Fermentation 2025, 11(2), 71; https://doi.org/10.3390/fermentation11020071 (registering DOI) - 2 Feb 2025

Abstract

Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on [...] Read more.

Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on sheep rumen fermentation, microbial diversity, and metabolite production in vitro. Diets with low and high HM levels (10.3% and 17%, respectively) and supplemented with seven concentrations of OA (0, 2.5, 5, 10, 20, 40, 80 mg/kg DM) were evaluated. Tests were conducted under both low (HM10.3%) and high (HM17%) hemicellulose conditions; however, the addition of 10 mg/kg DM oxalic acid could have better effects under low hemicellulose (HM10.3%), with higher concentrations of acetic, propionic, and butyric acids, as well as total acids. A 2 × 2 factorial design was used to collect rumen fluid after 12 h of fermentation to analyze microbial populations and metabolites. OA supplementation at 10 mg/kg DM significantly increased the relative abundances of several bacterial genera, including Prevotella, Butyrivibrio, Ruminococcus, Sharpea, RFN20, Bulleidia, Olsenella, and Bifidobacterium (p < 0.05). A positive correlation was observed between Butyrivibrio and Sharpea and the production of isobutyric and isovaleric acids (p < 0.01), indicating that these bacteria play a role in volatile fatty acid (VFA) production. Furthermore, rumen metabolites involved in mineral absorption and lipid metabolism, including α-tocopherol, L-glutamic acid, and ginkgolide B, were upregulated. In summary, supplementation with oxalic acid in HM diets alters rumen fermentation, enhances nutrient digestibility, promotes microbial diversity, and influences metabolic pathways. Thus, OA supplementation should be tailored to specific dietary conditions for optimal effects. Full article

(This article belongs to the Special Issue In Vitro Fermentation, Fourth Edition)

► Show Figures

Figure 1

14 pages, 3579 KiB

Open AccessArticle

Exploring the Fermentation Potential of Kluyveromyces marxianus NS127 for Single-Cell Protein Production

by Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma-Amaro, Weiwei Zhao and Dingrong Kang

Fermentation 2025, 11(2), 70; https://doi.org/10.3390/fermentation11020070 (registering DOI) - 2 Feb 2025

Abstract

Kluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative protein source for single-cell protein (SCP) production. Various [...] Read more.

Kluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative protein source for single-cell protein (SCP) production. Various Kluyveromyces strains were isolated and screened from traditional fermented dairy products, with Kluyveromyces marxianus NS127 identified as the most promising strain due to its superior growth characteristics, high SCP yield, and environmental tolerance. Notably, Kluyveromyces marxianus NS127 demonstrated significant substrate conversion capacity with a biomass yield of 0.63 g biomass/g molasses, achieving a dry biomass concentration of 66.64 g/L and a protein yield of 28.37 g/L. The protein extracted from the dry biomass exhibited excellent solubility (62.55%) and emulsification properties (13.15 m²/g) under neutral conditions, alongside high foaming stability (93.70–99.20%) across a broad pH range (3–11). These results underscore the potential of Kluyveromyces marxianus NS127 as a viable alternative protein source and provide a solid theoretical foundation for its industrial application. Full article

(This article belongs to the Special Issue New Ways of Production of Single Cell Proteins for Future Food or Feed by Fermentation)

► Show Figures

Figure 1

13 pages, 6214 KiB

Open AccessArticle

Elucidating the Connection Between the Health-Promoting Properties of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides

by Elisa C. Ale, Analía Ale, Guillermo H. Peralta, José M. Irazoqui, Gabriela Correa Olivar, Victoria Allende Roldán, Gabriel Vinderola, Ariel F. Amadio, Carina V. Bergamini, Jimena Cazenave and Ana G. Binetti

Fermentation 2025, 11(2), 69; https://doi.org/10.3390/fermentation11020069 (registering DOI) - 1 Feb 2025

Abstract

The potential probiotic properties of Limosilactobacillus fermentum Lf2, an exopolysaccharide (EPS)-producing strain, were assessed in C57BL/6 mice. The aim of this work was to elucidate if these properties could be associated with the ability to produce EPSs. Mice were divided into three treatments: [...] Read more.

The potential probiotic properties of Limosilactobacillus fermentum Lf2, an exopolysaccharide (EPS)-producing strain, were assessed in C57BL/6 mice. The aim of this work was to elucidate if these properties could be associated with the ability to produce EPSs. Mice were divided into three treatments: L (mice treated with Lf2), E (animals that received EPSs), and C (control group). The levels of fecal acetic and propionic acids significantly increased in L and E compared with C. Catalase activity increased in L in comparison with the other groups in the liver and small intestine. The enzyme activities of superoxide dismutase and glutathione S-transferase increased in the large intestine for L compared with C. In addition, in the large intestine, the concentration of TNF-α was reduced in L and E in comparison with C. In the small intestine, TNF-α, IFN-γ, IL-12, and IL-6 presented lower levels in L and E than C. The analysis of the gut microbiota showed that L presented higher levels of Peptococcaceae and Rikenellaceae, while E had higher levels of Peptococcaceae than C. Overall, these results provide new insights into the relationship between the probiotic properties of lactic acid bacteria and their ability to produce EPSs. Full article

(This article belongs to the Special Issue Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety)

► Show Figures

Figure 1

28 pages, 6080 KiB

Open AccessArticle

Meat-Processing Wastewater Treatment Using an Anaerobic Membrane Bioreactor (AnMBR)

by Ferdinand Hummel, Lisa Bauer, Wolfgang Gabauer and Werner Fuchs

Fermentation 2025, 11(2), 68; https://doi.org/10.3390/fermentation11020068 (registering DOI) - 1 Feb 2025

Abstract

This study explores AnMBR technology as a promising method for treating wastewater from the meat-processing industry by analysing its characteristics and impact under continuous feeding. The solids were retained, utilising an ultrafiltration membrane with a pore size of 0.2 µm, and the efficacy [...] Read more.

This study explores AnMBR technology as a promising method for treating wastewater from the meat-processing industry by analysing its characteristics and impact under continuous feeding. The solids were retained, utilising an ultrafiltration membrane with a pore size of 0.2 µm, and the efficacy of reducing the organic load was evaluated. Although the COD removal rate decreased from 100% at an OLR of 0.71 g/(L*d) to 73% at an OLR of 2.2 g/(L*d), maximum methane yields were achieved at the highest OLR, 292.9 Nm³/t (COD) and 397.8 Nm³/t (VS) per loaded organics and 353.1 Nm³/t (COD) and 518.7 Nm³/t (VS) per removed organics. An analysis of the microbial community was performed at the end of the experiment to assess the effects of the process and the substrate on its composition. The AnMBR system effectively converts meat-processing wastewater into biogas, maintaining high yields and reducing the loss of dissolved methane in the permeate, thanks to a temperature of 37 °C and high salt levels. AnMBR enables rapid start-up, efficient COD removal, and high biogas yields, making it suitable for treating industrial wastewater with high organic loads, enhancing biogas production, and reducing methane loss. Challenges such as high salt and phosphate levels present opportunities for a wider use in nutrient recovery and water reclamation. Full article

(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products: 5th Edition)

► Show Figures

Figure 1

22 pages, 1361 KiB

Open AccessReview

The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds

by Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong and Dong-Hwa Shin

Fermentation 2025, 11(2), 67; https://doi.org/10.3390/fermentation11020067 (registering DOI) - 1 Feb 2025

Abstract

Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown [...] Read more.

Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown to have anti-cancer properties and anti-inflammatory effects by reducing inflammatory cytokines and suppressing pathways associated with diseases such as colitis and hepatitis. Gochujang has also been shown to help prevent obesity by promoting weight loss, inhibiting fat accumulation, and improving lipid profiles. It has also been shown to aid in the prevention of diabetes by suppressing hepatic glucose production and improving insulin sensitivity. The influence of gochujang on the gut microbiota is remarkable, with the ability to increase beneficial bacteria, improve microbial balance, and alleviate metabolic disorders. The primary agents responsible for these effects are capsaicin, fermentation by-products, and other bioactive compounds. The fermentation process, driven by microorganisms, enhances the nutritional and functional properties of gochujang, strengthening its health-promoting potential. This paper provides a comprehensive review of gochujang’s historical background, production methods, the role of microorganisms in fermentation, and its functional properties, emphasizing its value as a functional food for overall health improvement. Full article

(This article belongs to the Special Issue Fermentation: 10th Anniversary)

► Show Figures

Figure 1

16 pages, 7864 KiB

Open AccessArticle

Study of the Relationship Between Nitrogen, Phosphorus Content, and Microbial Community Changes in Deer Manure Compost with Different Conditioners

by Jianling Xu, Xinyu Wang, Jiayin Feng, Wenqiu Zhang and Jitian Sun

Fermentation 2025, 11(2), 66; https://doi.org/10.3390/fermentation11020066 (registering DOI) - 1 Feb 2025

Abstract

Composting is an environmentally friendly method for disposing of solid waste. To enhance the fermentation rate and quality of deer manure composting, we investigated the effects of various conditioners (biochar, zeolite, biochar + zeolite) on the aerobic composting process of deer manure. The [...] Read more.

Composting is an environmentally friendly method for disposing of solid waste. To enhance the fermentation rate and quality of deer manure composting, we investigated the effects of various conditioners (biochar, zeolite, biochar + zeolite) on the aerobic composting process of deer manure. The results indicated that the combination of biochar and zeolite significantly promoted the degradation of organic matter, resulting in a 34.83% decrease in total organic carbon (TOC) content. The addition of biochar was particularly beneficial for nitrogen retention in the compost, with the total nitrogen content reaching its highest level at 39.55 g/kg. Furthermore, the inclusion of zeolite and biochar altered the phosphorus content of the compost, with zeolite demonstrating a more favorable effect. The addition of a conditioner increased the relative abundance of Ascomycota and Proteobacteria and decreased the relative abundance of Firmicutes; the changes in Corynebacterium, Acinetobacter, and Glutamicibacter were positively correlated with the changes in the carbon-to-nitrogen ratio (C/N ratio) and negatively correlated with total nitrogen (TN) and total phosphorus (TP) levels. The mixed conditioner of biochar + zeolite used in composting exhibited low toxicity and the highest degree of decomposition. In summary, the combination of biochar + zeolite as a mixed conditioner is the optimal choice for reducing the toxicity of compost and promoting its maturation. Further research will be conducted in the future to promote the resource utilization of agricultural wastes such as deer manure. Full article

(This article belongs to the Section Industrial Fermentation)

► Show Figures

Figure 1

18 pages, 1240 KiB

Open AccessArticle

Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar

by Yuqing Xiong, Mozi Yang, Shengmei Ma, Turkson Antwi Boasiako, Afusat Yinka Aregbe and Yongkun Ma

Fermentation 2025, 11(2), 65; https://doi.org/10.3390/fermentation11020065 (registering DOI) - 1 Feb 2025

Abstract

This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on the phytochemicals, flavor, and antioxidant properties of high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, and potential health benefits, yet its quality [...] Read more.

This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on the phytochemicals, flavor, and antioxidant properties of high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, and potential health benefits, yet its quality can be significantly impacted by processing methods. Understanding how sterilization affects high-acidity vinegar is crucial for optimizing its functional and nutritional properties while maintaining consumer appeal. Thermal processing (TP) involved heating samples at 85 °C for 15 min, while microwave heating (MH) was performed at 600 W for 40 s. HHP treatments subjected samples to pressures of 400 MPa, 500 MPa, and 600 MPa at ambient temperature (~25 °C) for 15 min. Results showed that total soluble solids (TSS) remained stable at approximately 6.90% across treatments, confirming effective sterilization, especially with HHP. pH values were consistent (3.53–3.55), while total acidity varied, with HHP treatments achieving lower acidity (5.00 g/L). Phytochemical analysis indicated the control (CK) treatment preserved the highest total anthocyanin content (TAC), but HHP₅₀₀ maintained notable levels. HHP treatments also yielded the highest total phenolic (TPC) and total flavonoid content (TFC), highlighting non-thermal sterilization’s advantage in preserving health-promoting compounds. Antioxidant activity, particularly DPPH, was best retained in HHP samples. HHP₅₀₀ showed minimal reductions in key phenolic acids, with decreases of 6.16% in p-hydroxybenzoic acid and 7.81% in total phenolic acid. Volatile organic compound analysis revealed increased ester production, with ethyl acetate peaking at 1775.71 μg/L in HHP₆₀₀. Overall, HHP at 500 and 600 MPa proved superior for producing high-quality mulberry vinegar, supporting the demand for minimally processed, health-focused food products. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 3rd Edition)

► Show Figures

Figure 1

18 pages, 12921 KiB

Open AccessArticle

Exploring CAZymes Differences in Pediococcus acidilactici Strain OM681363 and Lacticaseibacillus paracasei Strain ON606241 Based on Whole-Genome Sequencing

by Miao Lin, Shakib Mohamed Jama, Zhiqiang Cheng, Yujie Zong, Yanjing Su, Wengboyang Liu and Li Liu

Fermentation 2025, 11(2), 64; https://doi.org/10.3390/fermentation11020064 (registering DOI) - 1 Feb 2025

Abstract

Lactic acid bacteria (LAB) is a collective term for bacteria capable of producing lactic acid from fermentable carbohydrates. Despite their widespread presence in the gastrointestinal tracts of humans and animals, where they play important physiological roles, functional analysis of specific strains from particular [...] Read more.

Lactic acid bacteria (LAB) is a collective term for bacteria capable of producing lactic acid from fermentable carbohydrates. Despite their widespread presence in the gastrointestinal tracts of humans and animals, where they play important physiological roles, functional analysis of specific strains from particular sources requires further enrichment. The objective of this study was to explore the differences between Pediococcus acidilactici OM681363 and Lacticaseibacillus paracasei ON606241, both isolated from the rumen of Chinese Holstein dairy cows, using whole-genome sequencing. The results indicate that P. acidilactici OM681363 contained three CRISPR fragments and numerous enzymes involved in carbohydrate degradation. Additionally, P. acidilactici OM681363 possessed more genes related to fiber degradation, especially cellobiose, and the sole carbon source experiment also confirmed this. However, it lacked genes associated with polysaccharide lyase. In contrast, L. paracasei ON606241 was found to be more specialized in breaking down non-fiber carbohydrates, producing more acetic and lactic acids. Overall, P. acidilactici OM681363 may have a greater capacity to degrade complex carbohydrates, while L. paracasei ON606241 appears to specifically target non-fiber carbohydrates. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology: 4th Edition)

► Show Figures

Figure 1

24 pages, 2591 KiB

Open AccessArticle

A Functional Food Supplement Enriched with Vegetable Proteins and Probiotics: A Hyperproteic and Probiotic-Formulated Product

by Elielma Cristiane Xavier Colla, Daiane Meneguzzi, Thaís Fernandes Mendonça Mota, Joyce Dutra, Solange Teresinha Carpes, Patrícia Appelt, Alex Batista Trentin, Marcelo Luis Kuhn Marchioro, Robert F. H. Dekker and Mário Antônio Alves da Cunha

Fermentation 2025, 11(2), 63; https://doi.org/10.3390/fermentation11020063 (registering DOI) - 1 Feb 2025

Abstract

Functional foods enriched with probiotics can help maintain health and enhance mental and cognitive function. This research focused on developing and characterizing a high-protein dietary supplement containing a blend of plant proteins and probiotic cells (Lactobacillus reuteri LRE 02 ID 1774). An [...] Read more.

Functional foods enriched with probiotics can help maintain health and enhance mental and cognitive function. This research focused on developing and characterizing a high-protein dietary supplement containing a blend of plant proteins and probiotic cells (Lactobacillus reuteri LRE 02 ID 1774). An additional systematic review aimed to showcase the current state of the art of the research topic and complement the study’s findings. The supplement demonstrated high nutritional quality, particularly in protein content and amino acid profile, providing all essential amino acids and branched-chain amino acids (BCAAs). It also contains omega-3 fatty acids (150 mg100 g⁻¹), omega-6 (1420 mg100 g⁻¹), and omega-9 (1180 mg100 g⁻¹, including 20 mg100 g⁻¹ of cis-11-eicosenoic acid). Additionally, the supplement serves as a source of dietary fiber and probiotics (10⁹ CFUg⁻¹) and exhibits moderate antioxidant activity. It is considered innovative due to its hypoallergenic properties, low concentration of anti-nutritional factors, good digestibility, and the fact that it is gluten- and lactose-free. Furthermore, it contains Lactobacillus reuteri, a probiotic with potential immunomodulatory and neurocognitive benefits. Full article

(This article belongs to the Section Fermentation for Food and Beverages)

45 pages, 3364 KiB

Open AccessReview

Enzymes Produced by the Genus Aspergillus Integrated into the Biofuels Industry Using Sustainable Raw Materials

by Fernando Enrique Rosas-Vega, Roberta Pozzan, Walter Jose Martínez-Burgos, Luiz Alberto Junior Letti, Patricia Beatriz Gruening de Mattos, Lucia Carolina Ramos-Neyra, Gabriel Spinillo Dudeque, Gustavo Amaro Bittencourt, Gabriela dos S. Costa, Luciana Porto de Souza Vandenberghe and Carlos Ricardo Soccol

Fermentation 2025, 11(2), 62; https://doi.org/10.3390/fermentation11020062 (registering DOI) - 1 Feb 2025

Abstract

Renewable energy sources, such as biofuels, represent promising alternatives to reduce dependence on fossil fuels and mitigate climate change. Their production through enzymatic hydrolysis has gained relevance by converting agro-industrial waste into fermentable sugars and residual oils, which are essential for the generation [...] Read more.

Renewable energy sources, such as biofuels, represent promising alternatives to reduce dependence on fossil fuels and mitigate climate change. Their production through enzymatic hydrolysis has gained relevance by converting agro-industrial waste into fermentable sugars and residual oils, which are essential for the generation of bioethanol and biodiesel. The fungus Aspergillus stands out as a key source of enzymes, including cellulases, xylanases, amylases, and lipases, which are crucial for the breakdown of biomass and oils to produce bioethanol and fatty acid methyl esters (FAME). This review examines the current state of these technologies, highlighting the significance of Aspergillus in the conversion of energy-rich waste materials. While the process holds significant potential, it faces challenges such as the high costs associated with enzymatic production and final processing stages. Agro-industrial waste is proposed as an energy resource to support a circular economy, thereby eliminating reliance on non-renewable resources in these processes. Furthermore, advanced pretreatment technologies—including biological, physical, and physicochemical methods, as well as the use of ionic liquids—are explored to enhance process efficiency. Innovative technologies, such as genetic engineering of Aspergillus strains and enzyme encapsulation, promise to optimize sustainable biofuel production by addressing key challenges and advancing this technology towards large-scale implementation. Full article

(This article belongs to the Special Issue Towards the Sustainable Treatment of Organic Wastes via Various Novel Biotechnologies)

► Show Figures

Figure 1

20 pages, 3124 KiB

Open AccessArticle

Comparative Transcriptomic Responses Directed Towards Reporter Metabolic Routes of Mucor circinelloides WJ11 for Growth Adaptation and Lipid Overproduction

by Fanyue Li, Nang Myint Phyu Sin Htwe, Preecha Patumcharoenpol, Junhuan Yang, Kobkul Laoteng, Yuanda Song and Wanwipa Vongsangnak

Fermentation 2025, 11(2), 61; https://doi.org/10.3390/fermentation11020061 (registering DOI) - 1 Feb 2025

Abstract

Research into the cellular metabolic adaptations of Mucor circinelloides has gained significant interest due to its capability for lipid production, which has critical industrial applications. To address the regulatory mechanisms at the systems level, this study aimed to explore the global metabolic responses [...] Read more.

Research into the cellular metabolic adaptations of Mucor circinelloides has gained significant interest due to its capability for lipid production, which has critical industrial applications. To address the regulatory mechanisms at the systems level, this study aimed to explore the global metabolic responses associated with lipid production in high and low lipid-producing strains of M. circinelloides, WJ11 and CBS277.49, respectively, through comparative transcriptome analysis and genome-scale model-driven analysis. The transcriptome analysis of expressed genes in M. circinelloides WJ11 (6398 genes), and CBS277.49 (6008 genes) were analyzed and compared. The results revealed 2811 significantly differentially expressed genes and highlighted strain-dependent differences in growth behavior and lipid production of M. circinelloides at the fast-growing stage, driven by transcriptional regulation across key metabolic pathways. Through genome-scale model-driven analysis, we identified 20 significant reporter metabolites that provide insights into the mechanisms employed by the WJ11 strain to optimize growth for lipid production in the subsequent lipid-accumulating stage. These interplay mechanisms are primarily involved in glycolysis, the TCA cycle, leucine metabolism, energy metabolism, and one-carbon metabolism towards lipid metabolism. These findings provide valuable insights into the regulatory mechanisms underlying lipid production in Mucor and highlight potential pathways for genetic and physiological optimization in high lipid-producing strains like WJ11. This research advances our understanding of how metabolic networks are interconnected and how they can be leveraged for more efficient lipid overproduction. Full article

(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)

► Show Figures

Figure 1

12 pages, 1303 KiB

Open AccessArticle

The Effect of Hydrogen Peroxide on Biogas and Methane Produced from Batch Mesophilic Anaerobic Digestion of Spent Coffee Grounds

by Siham Sayoud, Kerroum Derbal, Antonio Panico, Ludovico Pontoni, Massimiliano Fabbricino, Francesco Pirozzi and Abderrezzaq Benalia

Fermentation 2025, 11(2), 60; https://doi.org/10.3390/fermentation11020060 - 29 Jan 2025

Abstract

This paper aims to explore both experimental and modeling anaerobic digestion (AD) processes as innovative methods for managing the substantial quantities of spent coffee grounds (SCG) generated in Algeria, transforming them into valuable renewable energy sources (biogas/methane). AD of SCG, while promising, is [...] Read more.

This paper aims to explore both experimental and modeling anaerobic digestion (AD) processes as innovative methods for managing the substantial quantities of spent coffee grounds (SCG) generated in Algeria, transforming them into valuable renewable energy sources (biogas/methane). AD of SCG, while promising, is hindered by its complex lignocellulosic structure, which poses a significant challenge. This study investigates the efficacy of hydrogen peroxide (H₂O₂) pretreatment in addressing this issue, with a particular focus on enhancing biogas and methane production. The AD of SCG was conducted over a 46-day period, and the impact of H₂O₂ pretreatment was evaluated using laboratory-scale batch anaerobic reactors. Four different concentrations of H₂O₂ (0.5, 1, 2, and 4% H₂O₂ w/w) were studied in mesophilic conditions (37 ± 2) for 24 h at room temperature, providing basic data on biogas and methane production. The results showed a significant increase in soluble oxygen demand (SCOD) and total sugar solubilization in the range of 555.96–713.02% and 748.48–817.75%, respectively. The optimal pretreatment was found to be 4% H₂O₂ w/w resulting in 16.28% and 16.93% improvements in biogas and methane yield over the untreated SCG. Further, while previous research has established oxidative pretreatment efficacy, this study uniquely combines the empirical analysis of H₂O₂ pretreatment with a detailed kinetic modeling approach using the modified Gompertz (MG) and logistic function (LF) models to estimate kinetic parameters and determine the accuracy of fit. The MG model showed the most accurate prediction, thus making the present investigation a contribution to understanding the performance of the AD system under oxidative pretreatment and designing and scaling up new systems with predictability. These findings highlight the potential of H₂O₂-pretreated SCG as a more efficient and readily available resource for sustainable waste management and renewable energy production. Full article

(This article belongs to the Special Issue Biofuels Production and Processing Technology, 3rd Edition)

► Show Figures

Figure 1

17 pages, 3176 KiB

Open AccessArticle

Effects of a Mountain Honeysuckle (Lonicerae flos) Extract on Fermentation Characteristics, Antioxidant Capacity and Microbial Community of Alfalfa Mixed Silage

by Yating Wang, Lin Mu, Xin Cao, Qinglan Wang and Zhifei Zhang

Fermentation 2025, 11(2), 59; https://doi.org/10.3390/fermentation11020059 - 28 Jan 2025

Abstract

The aim of this study was to examine the impact of a mountain honeysuckle (Lonicerae flos) extract on the fermentation characteristics, antioxidant capacity and microbial community of silage composed of a mixture of alfalfa, soybean meal and distiller’s dried grains with [...] Read more.

The aim of this study was to examine the impact of a mountain honeysuckle (Lonicerae flos) extract on the fermentation characteristics, antioxidant capacity and microbial community of silage composed of a mixture of alfalfa, soybean meal and distiller’s dried grains with solubles (DDGS). Compared to the Control group, the application of the Lonicerae flos extract (0.05 to 0.25%) expressly improved the fermentation quality of the mixed alfalfa, as indicated by a reduced pH and increased concentrations of crude protein (CP). Notably, butyric acid (BA) was not detected in any treatment group. Additionally, an appropriate concentration of the extract enhanced the antioxidant capacity and active components of the silage. The abundance of L. acetotolerans exhibited an increasing trend corresponding to the rise in honeysuckle extract concentration. In conclusion, this Lonicerae flos extract has potential to improve anaerobic fermentation quality by promoting the growth of beneficial Lactobacillus spp. and inhibiting that of undesirable microbes. This study provides new insights into novel applications of herbal medicine extracts. Full article

(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing, 2nd Edition)

► Show Figures

Figure 1

17 pages, 1990 KiB

Open AccessArticle

Integrated System of Microalgae Photobioreactor and Wine Fermenter: Growth Kinetics for Sustainable CO₂ Biocapture

by María Carla Groff, Cecilia Fernández Puchol, Rocío Gil, Lina Paula Pedrozo, Santiago Albareti, Ana Belén Manzanares, Emilia Sánchez and Gustavo Scaglia

Fermentation 2025, 11(2), 58; https://doi.org/10.3390/fermentation11020058 - 28 Jan 2025

Abstract

Microalgae possess the remarkable ability to autotrophically grow, utilizing atmospheric carbon dioxide (CO₂) for photosynthesis, thereby converting solar energy into chemical energy and releasing oxygen. This capacity makes them an effective tool for mitigating industrial CO₂ emissions. Mathematical models are [...] Read more.

Microalgae possess the remarkable ability to autotrophically grow, utilizing atmospheric carbon dioxide (CO₂) for photosynthesis, thereby converting solar energy into chemical energy and releasing oxygen. This capacity makes them an effective tool for mitigating industrial CO₂ emissions. Mathematical models are crucial for predicting microalgal growth kinetics and thus assessing their potential as industrial CO₂ sequestration agents under controlled conditions. This study innovatively evaluated the effect of continuously supplying CO₂ from winemaking processes on microalgal cultivation and biomass production, demonstrating a novel approach to both carbon capture and the valorization of a valuable by-product. To analyze microalgal growth kinetics, three mathematical models were employed: Logistic, First Order Plus Dead Time, and Second Order Plus Dead Time. Optimal parameter values for each model were identified using a hybrid search algorithm developed by our research group. First, an integrated microvinification system was established, utilizing two microalgae species, Chlorella spp. (FAUBA-17) and Desmodesmus spinosus (FAUBA-4), in conjunction with yeast fermenters. This system facilitated a comparison of the biomass kinetics of these two microalgae species, selecting Chlorella spp. (FAUBA-17) as the most suitable candidate for subsequent cultivation. A pilot-scale vertical column photobioreactor was then constructed and installed at the Casimiro Wines boutique winery in Angaco, San Juan, Argentina. After 15 days of operation within the photobioreactor, a biomass growth of 1.04 ± 0.05 g/L and 1.07 ± 0.1 g/L was obtained in Photobioreactors 1 and 2, respectively. This novel integrated approach to CO₂ capture in the winemaking process is unprecedented. These findings highlight the potential for producing high-value microalgal biomass, promoting the establishment of a local biorefinery and fostering a circular economy and sustainable social development. Full article

(This article belongs to the Special Issue Wine and Beer Fermentation, 2nd Edition)

► Show Figures

Figure 1

20 pages, 531 KiB

Open AccessReview

From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages

by Bianca de Paula Telini, Lorenza Corti Villa, Marilene Henning Vainstein and Fernanda Cortez Lopes

Fermentation 2025, 11(2), 57; https://doi.org/10.3390/fermentation11020057 - 28 Jan 2025

Abstract

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that [...] Read more.

The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer with different aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace. Different yeasts and substrates bring new opportunities to the market for brewery industries and other products. Full article

(This article belongs to the Special Issue Waste as Feedstock for Fermentation, 2nd Edition)

14 pages, 12020 KiB

Open AccessArticle

Impact of Microplastics on Growth and Lipid Accumulation in Scenedesmus quadricauda

by Yanrui Wang, Fei Xie, Wenwen Li, Li Ji, Guoqing Guan, Abuliti Abudula, Zhihong Yang and Feng Gao

Fermentation 2025, 11(2), 56; https://doi.org/10.3390/fermentation11020056 - 28 Jan 2025

Abstract

Microplastics (MPs), as frequent pollutants, persist in aquatic environments and have an impact on the growth and biomass production of microalgae. This study employed MPs of polyethylene (PE), polystyrene (PS), and polypropylene (PP) at concentrations of 250 mg/L with MP sizes of 50, [...] Read more.

Microplastics (MPs), as frequent pollutants, persist in aquatic environments and have an impact on the growth and biomass production of microalgae. This study employed MPs of polyethylene (PE), polystyrene (PS), and polypropylene (PP) at concentrations of 250 mg/L with MP sizes of 50, 100, 300, and 500 µm to investigate their influences on the growth and bio-production of Scenedesmus quadricauda. The results revealed that MPs suppressed the growth of S. quadricauda and increased algal lipid production. The order of the MPs in terms of their inhibitory and lipid production effect was the following: PP > PS > PE. The order of their size sensitivity was 50 > 100 > 300 > 500 µm. In the 50 µm PP culture, the inhibition of microalgal growth (inhibition rate: 49.26%) and accumulation of lipids (total lipid content: 65.40%) were most significant, especially with neutral lipid content. Additionally, scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analyses proved that the rough MP surface led to high aggregation of microalgae, reduced the intensities of the protein-, lipid-, and carbohydrate-related bands and affected the structure of the algal cells. Full article

(This article belongs to the Topic Biomass: Advanced Strategies for Renewable Chemicals and Energy Production)

► Show Figures

Figure 1

Journal Description

Fermentation

Latest Articles

Journal Menu

Journal Browser

Highly Accessed Articles

Latest Books

E-Mail Alert

News

Topics

Conferences

Special Issues

Topical Collections

Further Information

Guidelines

MDPI Initiatives

Follow MDPI