25 papers · ranked by Valyu relevance
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, Fulya Taşçı + 7 more
'Hatice Ahu Kahraman' 'Valeria Toppi' 'Laura Musa' 'Giacomo Di Giacinto' 'Nur Alim Bahmid' 'Mohammad Mehdizadeh' 'Roberto Castro-Muñoz'] Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve…
Chrysa Voidarou, Maria Antoniadou, Georgios Rozos, Athina Tzora + 4 more
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays…
Krzysztof Skowron, Anna Budzyńska, Katarzyna Grudlewska-Buda, Natalia Wiktorczyk-Kapischke + 3 more
'Natalia Wiktorczyk-Kapischke' 'Małgorzata Andrzejewska' 'Ewa Wałecka-Zacharska' 'Eugenia Gospodarek-Komkowska'] In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other…
Anna Rymuszka, Wiktoria Gorczynska, Irene Dini
Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pathways, key microorganisms, and application space of five major industrial fermentations-alcoholic, acetic, butyric, lactic, and propionic.…
Martin Adamek, Jiri Matyas, Anna Adamkova, Jiri Mlcek + 9 more
'Martina Cernekova' 'Veronika Sevcikova' 'Magdalena Zvonkova' 'Petr Slobodian' 'Robert Olejnik' 'Pietro Salvo' 'Tommaso Lomonaco' 'Luisa Pozzo'] This study focuses on the use of thermodynamic sensors (TDS) in baking, brewing, and yogurt production at home. Using thermodynamic sensors, a change in the temperature flow…
Timothy J. Hackmann
Fermentation is a major type of metabolism carried out by many organisms. The study of this metabolism cuts across many fields, including cell biology, animal and human health, and biofuel production. Despite this broad importance, there has been no systematic study of fermentation across many organisms. Here we…
Priya Patel, Krishna Butani, Akash Kumar, Sudarshan Singh + 4 more
'Bhupendra G. Prajapati' 'Chaiyavat Chaiyasut' 'Bhagavathi Sundaram Sivamaruthi' 'Periyanaina Kesika'] The gastrointestinal flora consists of several microbial strains in variable combinations in both healthy and sick humans. To prevent the risk of the onset of disease and perform normal metabolic and physiological…
Authors not listed
This study investigated the effect of fermentation on the nutrient, anti-nutrient, and functional properties of cocoyam (Colocasia esculenta) flour at different time intervals. The tubers of Colocasia esculenta were processed and fermented at varying durations (24, 48, 72, and 96 hours), while an unfermented sample was…
Azarmidokht Gholamipour‐Shirazi, Endre Joachim Lerheim Mossige
The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and…
Amanda N. Scholes, Erik D. Pollock, Jeffrey A. Lewis
Microbial fermentation is a common form of metabolism that has been exploited by humans to great benefit. Industrial fermentation currently produces a myriad of products ranging from biofuels to pharmaceuticals. About one third of the world’s food is fermented, and the brewing of fermented beverages in particular has…
Daniel Ellis, Edward Kerr, Gerhard Schenk, Benjamin Schulz
Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are…
Jan Bartsch, Alfio Borzı̀, Christina Schenk, Dominik Schmidt + 3 more
'J. Müller' 'Volker Schulz' 'Kai Velten'] > 1University of Würzburg, Institute for Mathematics, 97974 Würzburg, Germany, jan.bartsch@mathematik.uni-wuerzburg.de 2University of Würzburg, Institute for Mathematics, 97974 Würzburg, Germany, alfio.borzi@mathematik.uni-wuerzburg.de 3Trier University, Department of…
Ege Keskin, İhsan Ozan Yıldırım
Fermentation Monitoring Techniques Authors: ['Ege Keskin' 'İhsan Ozan Yıldırım'] Fermented dairy products, including yogurt, are widely consumed for their nutritional and health benefits. While numerous methods exist to monitor and understand yogurt fermentation, the literature lacks an integrated evaluation of diverse…
Shafeer Kalathil, Melanie Miller, Erwin reisner
Ideonella sakaiensis (I. sakaiensis) can grow on polyethylene terephthalate (PET) as the sole carbon and energy source. Previous work has shown that conversion of the hydrolysis products terephthalic acid (TPA) and ethylene glycol (EG) under aerobic conditions released carbon dioxide and water while yielding adenosine…
Renan Eugênio Araujo Piraine, Fábio Pereira Leivas Leite, Matthew L. Bochman
Mixed microbial cultures create sour beers, but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were…
Serge Kernbach, Olga Kernbach, Igor Kuksin, Andreas Kernbach + 3 more
'Yury Nepomnyashchiy' 'Timo Dochow' 'Andrew V. Bobrov'] Abstract—The zymase activity of the yeast Saccharomyces cerevisiae is sensitive to environmental parameters and is therefore used as a microbiological sensor for water quality assessment, ecotoxicological characterization or environmental monitoring. Comparing to…
Kara Osburn, Justin Amaral, Sara R. Metcalf, David M. Nickens + 7 more
In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other…
Luca Valentini, Silvia Bittolo Bon, Stefano Signetti, Manoj Tripathi + 2 more
'Erica Iacob' 'Nicola M. Pugno'] 1 Dipartimento di Ingegneria Civile e Ambientale, Università di Perugia, UdR INSTM, Strada di Pentima 4, 05100 Terni - Italy. Tel: +39 0744 492924; E-mail: luca.valentini@unipg.it 2 Laboratory of Bio-Inspired and Graphene Nanomechanics, Department of Civil, Environmental and Mechanical…
Justin C. Fay, Ping Liu, Giang T. Ong, Maitreya J. Dunham + 4 more
Strains of Saccharomyces cerevisiae used to make beer, bread and wine are genetically and phenotypically distinct from wild populations associated with trees. The origins of these domesticated populations are not always clear; human-associated migration and admixture with wild populations have had a strong impact on S.…
Shilei Wang, Qun Wu, Yao Nie, Yan Xu
Natural microbiota plays an essential role in flavor compounds producing for traditional food fermentation. Whereas, the fluctuation of natural microbiota results in the inconstancy of food quality. Thus, it is critical to reveal the core microbiota for flavor compounds producing and construct a synthetic core…
Vincent Somerville, Nadine Thierer, Remo S. Schmidt, Alexandra Roetschi + 7 more
Domestication – the artificial selection of wild species to obtain variants with traits of human interest– was integral to the rise of civilization. During the neolithic, the oversupply of food enabled by the domestication of crop plants and farm animals was associated with the invention of food preservation strategies…
Bianca de Paula Telini, Marcelo Menoncin, Diego Bonatto
Diego Bonatto Centro de Biotecnologia da UFRGS - Sala 107 Departamento de Biologia Molecular e Biotecnologia Universidade Federal do Rio Grande do Sul – UFRGS Avenida Bento Gonçalves 9500 - Prédio 43421 Caixa Postal 15005 Porto Alegre – Rio Grande do Sul BRAZIL 91509-900 Phone: (+55 51) 3308-7765 E-mail…
Authors not listed
Bacterial cellulose (BC) is a structurally pure, mechanically robust biopolymer with emerging applications in textiles, biomedicine, and packaging. However, commercial-scale production remains limited by the cost and inefficiency of conventional fermentation media. This study investigates the use of freshly extracted…
Yoel Cortés-Peña, William Woodruff, Shivali Banerjee, Yalin Li + 3 more
Oilcane — an oil-accumulating crop engineered from sugarcane — and microbial oil have the potential to improve renewable oil production and help meet the expected demand for bio-derived oleochemicals and fuels. To assess the potential synergies of processing both plant and microbial oils, the economic and environmental…
Authors not listed
Scope This multi-omic study investigates the bidirectional interactions between gut microbiota and silymarin metabolism, highlighting the differential effects across various age groups. Silymarin, the extract from Silybum marianum (milk thistle), is commonly used for its hepatoprotective effects. Methods and results An…