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This study provides an integrated assessment of how terroir, fruit phenotype, and clarification level jointly influence the microbial and biochemical composition during the fermentation of cashew apple, a tropical fruit ...

This systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, a...

IntroductionIt is reported that addition of tangerine peel extract (flavonoids) can significantly improve the quality and flavor of tobacco leaves during fermentation. Nobiletin, tangeretin and hesperidin are the predomi...

ABSTRACT The cultivation of halophilic microorganisms has been widely reported in liquid and semi-solid media. However, there are few reports on the use of solid fermentation for their cultivation. In the present work, t...

Abstract This study evaluated the effects of Lactic acid bacteria and cellulase, individually and in combination, on fermentation quality and microbial community dynamics of alfalfa silage. Six treatments were tested, in...

Currently, the prevention strategy for Non-Alcoholic Fatty Liver Disease (NAFLD) has several limitations. Fermentation prolongs the shelf life of food products and enhances the bioavailability of bioactive compounds, ess...

ABSTRACT The objective of this study was to evaluate the effects of two different dry matter contents at ensiling on the chemical composition, fermentation products, microbial profile, and aerobic stability (AS) of wilte...

IntroductionSustainable management of bioactive-rich byproducts, including pomegranate peels, is crucial to support the rise of environmentally resilient intensive camel farming. The objective of this study was to invest...

Dietary supplementation with feed additives may influence intake, nutrient digestibility, and ruminal fermentation in grazing cattle. The objective of this study was to evaluate the effects of supplementation with capsai...

Abstract This study investigated the effects of grazing and housing systems on growth performance, serum indices, rumen fermentation, and microbial composition of Gangba sheep in the high-altitude environment at the foot...

A field experiment was conducted during the summer growing season of 2025 at one of the fields of the Agricultural Research and Experimentation Center, College of Agriculture, University of Kirkuk, Iraq. The study aimed ...

Opuntia ficus-indica (OFI) is traditionally recognized for its antioxidant and health-promoting properties, yet evidence on the bioaccessibility, bioavailability, microbiota-related effects and mechanism of action of sta...

Abstract Hyper-osmotic stress in high-sugar fruits inhibits the fermentation performance of lactic acid bacteria (LAB). Besides, there is a prevailing trend of low-sugar diets for health concern. Therefore, it is essenti...

Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of vitamin B12 (cyanocobalamin) produced by fermentation with Ensifer adhaerens CCTCC M...

Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of citric acid anhydrous and citric acid monohydrate produced by fermentation with Aspe...

Methane (CH4) generated during ruminal fermentation in ruminants is a major contributor to greenhouse gas emissions and represents a substantial loss of dietary energy. Therefore, mitigating enteric CH4 emissions through...

Diet-microbiome relationships are often evaluated using isolated nutrients, yet microbes encounter complex food matrices in which nutrient accessibility and baseline microbial community context jointly shape gut fermenta...

Background Coal seams exhibit the extensive distribution of a variety of indigenous functional microorganisms. Among these, some archaea enable methane metabolism using CO2 as a substrate, providing the potential for the...

ARTICLE HIGLIGHTS - Cassava waste with cyanide contamination presents significant environmental and health hazards. - Cyanide hydratase, nitrile hydratase, and rhodanese are microbial enzymes essential in the degradatio...

In aquaculture nutrition, alternative protein sources, such as those derived from bacteria, have recently garnered significant attention as safe and viable replacements for traditional protein sources, including fish mea...

Monascus pigments (MPs) are important azaphilone-type polyketide pigments, yet yield control, stability, and safety pose challenges. Using an epigenetic derepression strategy, we constructed an Ash2 deletion mutant in th...

This study compared the growth performance, rumen fermentation patterns, and microbial community structure between three-way crossbred (Poll Dorset × Southdown × Hu, TNH) and purebred Hu (HH) sheep. A total of 75 male ...

Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain f...

Goji berries (Lycium spp.) are valued for their health-promoting potential. However, their juices often exhibit excessive acidity and unbalanced flavor, particularly after fermentation, which limits consumer acceptance a...