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Fermentation
Fermentation is the breakdown of material by the action of microorganisms. In the present case, fermentation refers to the conversion of sugars to...
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Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work...
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Comprehensive Evaluation of Biofuels from the Fermentation of Poplar Wood and the Gasification of Fermentation Residue
In the process of poplar fermentation for ethanol, different methods are adopted to achieve efficient treatment and resource utilization of...
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Functional Microorganisms Associated with Baijiu Fermentation
Based on the diversity and structure of microbial communities during baijiu fermentation, more and more researchers have focused on the functional...
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Role of fermentation and microbes in cacao fermentation and their impact on cacao quality
Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes. Microorganisms (yeast, lactic acid...
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Fermentation and Production of Microorganisms for Industrial Products: An Introduction
Bacteria, fungi (yeasts and mold), and other microorganisms have been successfully used in a variety of industries, from the food and beverage...
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Technology of Sourdough Fermentation and Sourdough Application
Sourdough has been produced for millennia in different ways and at different scale and will continue to be for many years to come. Sourdough...
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Dark Fermentation of Microalgae and Cyanobacteria for Hydrogen Production
Hydrogen is an effective energy carrier, having high-energy density and releasing no pollutants upon combustion. Indirect biophotolysis is a...
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Organic Acid and Solvent Production from Microbial Fermentation
Organic acids are broadly distributed in nature, and people have used them in their natural forms since ancient times. Organic acids are the...
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Fermentation technology as a driver of human brain expansion
Brain tissue is metabolically expensive. Consequently, the evolution of humans’ large brains must have occurred via concomitant shifts in energy...
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Estamaran date vinegar: chemical and microbial dynamics during fermentation
Vinegar is a fermented food produced by alcoholic and then acetic acid microbial metabolism. Date palm fruit ( Phoenix dactylifera L.) is a valuable...
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Regulation of the Microbiota in Chinese Liquor Fermentation Process
Although it is a spontaneous fermentation process of Chinese liquor (baijiu) making, the microbial succession keeps surprisingly consistent among...
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Fermentation of Cocoa Bean
Cocoa tree (Theobroma cacao L.) is an economically viable agricultural commodity supporting several economies directly through export of raw cocoa...
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Fermentation of Rice Straw and Its Hydrolysate with Sludge for Ethanol Production
Rice straw hydrolysate produced in rice straw pretreatment, comprising a lot of fermentable sugars, is generally released into the environment. This...
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Purification of Galacto-oligosaccharide (GOS) by fermentation with Kluyveromyces lactis and Interaction between GOS and casein under simulated acidic fermentation conditions
In the enzymatic synthesis of galacto-oligosaccharide (GOS), the primary by-products include glucose, galactose and unreacted lactose. This This...
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Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
AbstractChinese Baijiu, the national liquor of China, is also one of the world-renowned distilled spirits. Jiuqu , a fermentation starter, is the...
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Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves
AbstractVariations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently...
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Changes in physicochemical properties and microbial community succession during leaf stacking fermentation
Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading...
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Process Principles and Engineering of Solid-State Fermentation of Baijiu
Solid-state fermentation is defined as the growth of microorganisms on moist solid substrates without free-flowing water [1–4] (Fig. 4.1)....
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Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry
Sourdough-based starter cultures can be characterized by the simultaneous presence of lactic acid bacteria (LAB) and yeasts in dough and can be...