Fermentation, Vol. 10, Pages 217: Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation Fermentation doi: 10.3390/fermentation10040217 Authors: Sergio A. Díaz-Barajas Iván Moreno-Andrade Edson B. Estrada-Arriaga Liliana García-Sánchez Marco A. Garzón-Zúñiga Mezcal is a drink made in Mexico, the production of which generates vinasses with a high content of organic matter (OM) that is not utilized. However, these residues have the potential to be drawn upon in dark fermentation (DF) processes to obtain biogas rich in biohydrogen ..read more

Fermentation, Vol. 10, Pages 214: The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran Fermentation doi: 10.3390/fermentation10040214 Authors: Jinzhuan Li Guiming Li Haosen Zhang Tiantian Yang Zaheer Abbas Xiaohan Jiang Heng Zhang Rijun Zhang Dayong Si This study was conducted to investigate the effects of different strains and wheat bran on the fermentation quality, antioxidant activity, and bacterial community of mulberry leaf silage. Mulberry leaves were ensiled with Pediococcus acidilactici and Pediococcu ..read more

Fermentation, Vol. 10, Pages 215: Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs Fermentation doi: 10.3390/fermentation10040215 Authors: Yiyan Cui Zhichang Liu Dun Deng Zhimei Tian Min Song Yusheng Lu Miao Yu Xianyong Ma Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content ..read more

Fermentation, Vol. 10, Pages 213: Specific Organic Loading Rate Control for Improving Fermentative Hydrogen Production Fermentation doi: 10.3390/fermentation10040213 Authors: Mélida del Pilar Anzola-Rojas Lucas Tadeu Fuess Marcelo Zaiat Inhibiting homoacetogens is one of the main challenges in fermentative hydrogen production because these hydrogen consumers have similar growth features to hydrogen producers. Homoacetogens have been related to the excessive accumulation of biomass in fermentative reactors. Therefore, a suitable food/microorganism ratio has the potential to minimize the homoace ..read more

Fermentation, Vol. 10, Pages 212: The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines Fermentation doi: 10.3390/fermentation10040212 Authors: Stephan Sommer Stella J. Sommer Connie Liu Olivia Burken Andrea Faeth Anderson Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is ..read more

Fermentation, Vol. 10, Pages 210: Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine Fermentation doi: 10.3390/fermentation10040210 Authors: Torben Bo Toldam-Andersen Shujuan Zhang Jing Liu Wender L. P. Bredie Mikael Agerlin Petersen Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juic ..read more

Fermentation, Vol. 10, Pages 211: Metabolic Engineering for Efficient Synthesis of Patchoulol in Saccharomyces cerevisiae Fermentation doi: 10.3390/fermentation10040211 Authors: Qiu Tao Guocheng Du Jian Chen Juan Zhang Zheng Peng Patchoulol is a natural sesquiterpene alcohol with extensive applications in cosmetics and pharmaceuticals. In this study, we first constructed the synthesis pathway of patchoulol in Saccharomyces cerevisiae by expressing the patchoulol synthase PTS gene using the strong promoter GAL1. Afterward, the metabolic flux of the precursor was enhanced by strengthening the me ..read more

Fermentation, Vol. 10, Pages 208: Efficient Secretory Expression for Mammalian Hemoglobins in Pichia pastoris Fermentation doi: 10.3390/fermentation10040208 Authors: Chenyang Li Tao Zhang Zhengshan Luo Jingwen Zhou Jianghua Li Jian Chen Guocheng Du Xinrui Zhao Mammalian hemoglobins (HB) are a kind of heme-binding proteins that play crucial physiological roles in various organisms. The traditional techniques employed for the extraction of HB are expensive and time-consuming, while the yields of mammalian HB in previous reports were quite low. The industrial Pichia pastoris is a highly effective ..read more

Fermentation, Vol. 10, Pages 207: Exploring the Intestinal Microbial Community of Lantang Pigs through Metagenome-Assembled Genomes and Carbohydrate Degradation Genes Fermentation doi: 10.3390/fermentation10040207 Authors: Jianbo Yang Ying Fan Rui Jin Yunjuan Peng Jianmin Chai Xiaoyuan Wei Yunxiang Zhao Feilong Deng Jiangchao Zhao Ying Li High-fiber, low-cost agricultural byproducts offer a sustainable alternative for mitigating the competition for crops between humans and livestock. Pigs predominantly utilize dietary fibers through the process of microbial fermentation within the gut. This st ..read more

Fermentation, Vol. 10, Pages 203: Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations Fermentation doi: 10.3390/fermentation10040203 Authors: Konstantins Dubencovs Arturs Suleiko Anastasija Suleiko Elina Didrihsone Mara Grube Karlis Shvirksts Juris Vanags Crypthecodinium cohnii is a marine microalga that can accumulate high amounts of polyunsaturated fatty acids (PUFAs) and thus replace conventional routes of fish oil production. They are associated with the destruction of marine resources and multiple downstream/purification complications. The major drawbacks of u ..read more