Fermentation-Basel

The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds

The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View

Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate

Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria

Selection of Native Non- Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Optimization of the Enzymatic Synthesis of Pentyl Oleate with Lipase Immobilized onto Novel Structured Support

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Impact of Hydrolysis Methods on the Utilization of Agricultural Residues as Nutrient Source for D-lactic Acid Production by Sporolactobacillus inulinus

Four Challenges for Better Biocatalysts

Functional Role of Probiotics and Prebiotics on Skin Health and Disease

Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus

In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains

Yeast Life Span and its Impact on Food Fermentations

Looking at the Origin: Some Insights into the General and Fermentative Microbiota of Vineyard Soils

The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation

The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

Conversion of Plant Secondary Metabolites upon Fermentation of Mercurialis perennis L. Extracts with two Lactobacteria Strains

The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

Improved Raoultella planticola Strains for the Production of 2,3-Butanediol from Glycerol

Xylose-Enriched Ethanol Fermentation Stillage from Sweet Sorghum for Xylitol and Astaxanthin Production

Effects of Seawater on Carotenoid Production and Lipid Content of Engineered Saccharomyces cerevisiae

Enhanced Production and Quantitative Evaluation of Nigericin from the Algerian Soil-Living Streptomyces youssoufiensis SF10 Strain

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

Estimating Economic and Environmental Impacts of Red-Wine-Making Processes in the USA

Enological Repercussions of Non-Saccharomyces Species

Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates

Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations

Pretreatment of Sweet Sorghum Bagasse for Ethanol Production Using Na2CO3 Obtained by NaOH Absorption of CO2 Generated in Sweet Sorghum Juice Ethanol Fermentation

Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains

Modelling and Multi-Criteria Decision Making for Selection of Specific Growth Rate Models of Batch Cultivation by Saccharomyces cerevisiae Yeast for Ethanol Production

Evaluation of ionic liquids as in situ extraction agents during the alcoholic fermentation of carob pod extracts.

The Second-Generation Biomethane from Mandarin Orange Peel under Cocultivation with Methanogens and the Armed Clostridium cellulovorans

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

Safety and Microbiological Quality

Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production