{
    "status": "success",
    "institution": "AISCKOP Demo",
    "tier": "scout",
    "mode": "literature_scan",
    "topic": "fermentation",
    "results_count": 20,
    "sources_queried": 7,
    "cached_at": "2026-06-02T06:31:05+00:00",
    "items": [
        {
            "title": "MICROBIAL PRODUCTION OF \uf062-GALACTOSIDASE UNDER SUBMERGED FERMENTATION: ISOLATION AND SCREENING OF LACTASE-PRODUCING STRAINS FROM NATURAL SOURCES",
            "authors": ", HAORONGBAM JOLDY DEVI, ELANGBAM MANITON SINGH, , YUMNAM ASHA DEVI",
            "journal": "Asian Jr. of Microbiol. Biotech. Env. Sc.",
            "published": "2026-06-30",
            "doi": "10.53550/ajmbes.2026.v28.i01-02.014",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Lactase (\uf062-galactosidase) is an essential enzyme that hydrolyses lactose into glucose and galactose. Its deficiency leads to lactose intolerance, affecting nearly two-thirds of the global population. Industrially, \u00e2-galactosidase is valuable for reducing lactose content and preventing crystallization in dairy products, thereby improving sweetness and digestibility. The present study aimed to isolate and identify lactaseproducing microorganisms from various natural sources and evaluate their enzyme production under submerged fermentation. Milk, curd, and soil samples were collected from different locations in Bangalore and processed for microbial isolation using De Man-Rogosa-Sharpe (MRS), modified MRS, Eosin Methylene Blue (EMB), and Sabouraud Dextrose agar (SDA) media. A total of 28 microbial isolates were obtained and characterized based on colony morphology, Gram staining, and biochemical tests. The isolates were screened for lactase activity using o-nitrophenyl-\uf062-D-galactopyranoside (ONPG) assay, where the appearance of a yellow colour confirmed enzyme activity. Among the isolates, Escherichia coli, Lactobacillus sp., and Fusarium sp. were found to produce lactase enzyme. The enzyme was detected only in the cell pellet, indicating its intracellular nature. These findings suggest that the isolated bacterial and fungal strains are promising candidates for industrial-scale lactase production. Their ability to produce \u00e2-galactosidase efficiently under submerged fermentation conditions highlights their potential application in the food and pharmaceutical industries, particularly for developing lactose-free or low-lactose dairy products.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "ENHANCED BIOMASS PRODUCTION AND LIQUID BIO INOCULANT OPTIMIZATION FOR BRADYRHIZOBIUM SP. PSK THROUGH STATISTICAL METHODS IN BATCH FERMENTATION AT LABORATORY SCALE",
            "authors": ", SANJEEV KUMAR KOTHUR, JEEVAN CHANDRA S., , BHAVANA LAXMI SIMHACHALAM",
            "journal": "Asian Jr. of Microbiol. Biotech. Env. Sc.",
            "published": "2026-06-30",
            "doi": "10.53550/ajmbes.2026.v28.i01-02.003",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>The large-scale fermentative production of liquid bio-inoculants is a challenging task but it also mandates to achieve sustainable agricultural productivity. Large-scale production of Rhizobium bioinoculant primarily requires meticulous planning for optimization of media composition and bioprocess parameters to achieve huge biomass. In the current study, we explored the Response Surface Methodology, a statistical approach to optimize the media composition and bioprocess for newly isolated Bradyrhizobium- sp. PSK strain. Based on the first phase data, ideal parameters that would have ensure the optimal microbial growth, development and has the superior metabolic strength were pooled and simulated through a Response Surface Methodology. After performance of RSM model, it signifies that Temperature, Mannitol, K2 HPO4 , and MgSO4 are the highly influential parameters for the maximum biomass yield by Bradyrhizobium PSK strain. Further, statistical scrutiny and robustness analysis the current RSM analysis ends up with an optimum medium composition which would have enhanced 6.33 g/L of biomass with batch fermentation mode at laboratory scale. Based on the strengths of the current findings, the present RSM model for the newly isolated Bradyrhizobium sp. PSK has proven worthy to utilize the medium components to produce huge amounts of biomass for liquid biofertilizer in a sustainable manner. The large-scale manufacturing of bioinoculants, which further influences sustainable agriculture, benefits from these kinds of investigations.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Biofertilizer Production from Sugarcane Bagasse Through Low-Moisture Solid-State Fermentation using Bacillus subtilis: A Sustainable Strategy for Enhancing Plant Growth",
            "authors": "Andrea Cortez Espinoza, Azucena Bernal Gutierrez",
            "journal": "Journal of Global Innovations in Agricultural Sciences",
            "published": "2026-06-30",
            "doi": "10.22194/jgias/26.2114",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>In response to a growing demand for more efficient integrated crop-livestock systems, this study aims to provide a comprehensive evaluation of the effects of biotechnological processes that contribute to improved nutrient uptake and, consequently, increased productivity and yields. To this end, a 90-day trial was conducted under controlled conditions, comprising three treatments across 120 experimental units. This demonstrated a significant increase in nutrient uptake (+28%), which explains an improvement in feed conversion (+19%) as well as in biomass yield (+24%; P &lt; 0.001) when compared to the control group\u2019s data. Similarly, a 31% reduction was observed in the biochemical profile, specifically in ammoniacal nitrogen values, whilst for total nitrogen the reduction was 22%, indicating improved substrate degradation. Furthermore, the environmental data, as recorded by the sensors, indicate a 17% reduction in greenhouse gas emissions (primarily methane) with a consequent 14% decrease in waste. Meanwhile, the Random Forest and XGBoost models, which are based on machine learning processes, demonstrated high accuracy (R\u00b2 = 0.89; RMSE = 0.12). In this regard, the most influential predictors included temperature, the C:N ratio of the substrate, and microbial load. Consequently, 73% of the total variance, as determined by multivariate analyses (PCA and PERMANOVA), confirmed that the clustering patterns could be attributed to potential biological and environmental responses. In conclusion, within biotechnological strategies, integrating experimental methods alongside the use of data science-based models is a viable option for improving sustainability and thereby reducing greenhouse gas emissions within a framework of combating climate change and utilising climate-smart systems.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Flavor Changes Through the Fermentation Process of Longmen Rice Vinegar",
            "authors": "Yibo Bai, Rui Li, Liman Zheng, Yu Zhang, Huanlu Song",
            "journal": "Separations",
            "published": "2026-06-01",
            "doi": "10.3390/separations13060167",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>The flavor profile of Longmen rice vinegar directly influences consumer purchase intention, and understanding its variation during fermentation is crucial for final product quality control. In this study, the flavor dynamics during the fermentation of Longmen rice vinegar were systematically investigated. Sensory evaluation indicated that acidity increased significantly during the acetic acid fermentation stage, while alcoholic and fermented odors decreased continuously. Instrumental analysis identified 129 volatile compounds, predominantly esters, alcohols, and acids. Based on relative odor activity value (r-OAV) analysis, acetic acid, 3-methylbutyl acetate, 2,3-butanedione, benzeneacetaldehyde, phenethyl alcohol, ethyl acetate, 2-phenylethyl acetate, ethyl 4-methyl-pentanoate, 3-methyl-1-butanol, and 3-methylbutanal were determined to be the major contributors to the overall aroma. Orthogonal partial least-squares discriminant analysis (OPLS-DA) further screened 21 key differential compounds. Significant variations in organic acid and amino acid contents during fermentation were also observed. Correlation analysis revealed relationships between key aroma compounds and organic, as well as amino, acids. These findings establish a foundation for monitoring flavor dynamics during the fermentation of Longmen rice vinegar.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Anti-inflammatory, antioxidant, and phytochemical profiles of pineapple (Ananas comosus L. var. MD2) juice and wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation",
            "authors": "Walter Clint Bayani, Zeus Elumba, Lalaine Grace Robles, Reggie Dela Cruz",
            "journal": "The Palawan Scientist",
            "published": "2026-06-01",
            "doi": "10.69721/tps.j.2026.18.1.12",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>This study examined the anti-inflammatory and antioxidant activities, total phenolic content (TPC), and high-performance thin-layer chromatography (HPTLC) profile of fresh pineapple (Ananas comosus L. var. MD2) juice, wine, and aged wine produced through Saccharomyces cerevisiae (Desm.) Meyen batch fermentation to evaluate their nutraceutical potential. Pineapple wine was produced by fermenting pasteurized juice at 20\u02da, 25\u02da, and 30\u02da Brix under anaerobic conditions for three weeks, followed by a one-month maturation period for aged wine. Anti-inflammatory activity, total antioxidant capacity (TAC), and TPC were determined using the fluorescence cyclooxygenase (COX) inhibition assay, phosphomolybdenum method, and Folin\u2013Ciocalteu assay, respectively. The HPTLC analysis was performed using a Chemie-Erzeugnisse und Adsorptionstechnik Muttenz AG (CAMAG) system, and consumer acceptability was assessed using a 9-point hedonic scale. Fermentation reduced juice acidity by 4\u201317% and yielded alcohol concentrations ranging from 5.17\u201311.8%. Both juice and wine inhibited COX-1 and COX-2 by over 50%, indicating significant anti-inflammatory activity. The TAC decreased by 32% from juice (2241.03 \u00b1 55.22 mg AAE/L) to wine (1527.82 \u00b1 92.52 mg AAE/L), and by 37% to aged wine (1416.03 \u00b1 12.70 mg AAE/L). Similarly, TPC declined by 2% from juice (430.10 \u00b1 5.08 mg GAE/L) to wine (422.57 \u00b1 5.95 mg GAE/L) and by 19% to aged wine (348.30 \u00b1 5.92 mg GAE/L). The HPTLC analysis revealed distinct chromatographic profiles in wine and aged wine, indicating the formation of metabolites. Among the aged wines, the 30\u02da Brix sample received the highest sensory score (7.75). Therefore, fermentation preserves pineapple bioactivity and may enhance its nutraceutical value through the generation of unique metabolites.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "In Vitro Digestion and Fecal Fermentation Characteristics of Extruded High Amylose Maize Starch with Different Moisture Contents",
            "authors": "Hongjie Zhang, Huifang Guo, Shujun Wang, Shaokang Wang",
            "journal": "Foods",
            "published": "2026-06-01",
            "doi": "10.3390/foods15111956",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>In the present study, starch extrudates with varying moisture contents (30%, 40%, and 50%) were prepared by twin-screw extrusion; the morphology, structural order changes, in vitro digestion, and fecal fermentation characteristics were investigated. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses demonstrated the extrusion process severely disrupted the starch order, while the addition of water reduced this disruptive effect. The long-range ordered structure of starch extrudates gradually decreased with the increasing moisture contents, indicating the damage degree of starch extrudates increased with increasing moisture content. Compared to high maize 260 (NS), extruded starch (ES) and starch extrudates with different moisture contents (S-30, S-40, and S-50) exhibited a significantly higher hydrolysis rate, digestion extent, and fermentation rate, while no significant differences were shown among starch extrudates with different moisture contents. Interestingly, compared to ES, starch extrudates with high moisture contents (S-30, S-40, and S-50) exhibited significant higher levels of short-chain fatty acids (SCFAs). Pearson correlation analysis showed the yields of SCFAs were positively correlated with the content of V-type starch formed during extrusion. These findings provide a theoretical guidance for the design of starch-based extruded foods with varying moisture contents.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation with Saccharomyces cerevisiae",
            "authors": "Mar\u00eda Cristina Agust\u00edn-Ch\u00e1vez, Ulises Ram\u00edrez-Esparza, Emilio Ochoa-Reyes, Juan A. Ascacio-Vald\u00e9s, Esteban S\u00e1nchez-Ch\u00e1vez",
            "journal": "Molecules",
            "published": "2026-06-01",
            "doi": "10.3390/molecules31111895",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Pigmented corn cobs (PCC) are a rich source of bioactive phenolic compounds (BPC) that can be obtained through sustainable solid-state fermentation (SSF). In this work, PCC were evaluated as a support for SSF using Saccharomyces cerevisiae, focusing on the effects of culture time and aeration on BPC recovery. Additionally, the relationships among BPC content, antioxidant capacity (AC), and the production of selected industrial enzymes were evaluated. The physicochemical properties of PCC proved suitable for SSF. After 12 h of fermentation, condensed phenols increased by 120.37% and showed positive correlations with AC, \u03b2-glucosidase and tannase activities. A total of 33 compounds, including anthocyanins, flavonols, and hydroxycinnamic acids, were identified via HPLC-MS during SSF. Notable changes in the phenolic profile were observed as a result of enzymatic biodegradation and biotransformation mediated by S. cerevisiae. Compounds such as caffeic acid and p-coumaric acid were highlighted due to their biological activity and industrial relevance. Forced aeration played a key role in SSF performance by enhancing enzyme production and BPC release. The incorporation of aeration boosts enzyme production and BPC release, thereby improving process efficiency. Overall, SSF represents a sustainable strategy for PCC valorization within a circular economy framework.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Rumen microbiota and fermentation parameters in Tibetan semi-fine wool sheep reflect growth stages and potential nutritional adaptations",
            "authors": "Hongjin Liu, Jiahui Hao, Xueping Han, Shixiao Xu, Xungang Wang",
            "journal": "Animal Bioscience",
            "published": "2026-06-01",
            "doi": "10.5713/ab.250616",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Objective: The rumen microbiota plays a pivotal role in fermenting plant biomass, which is essential for nutrient conversion. Although extensive research has examined the intestinal microbiome of Tibetan livestock, the rumen microbiota of semi-fine wool sheep (SF-sheep) remains poorly characterized. This study aimed to profile age-related changes in the rumen microbiota and fermentation parameters of SF-sheep to uncover potential microbial-mediated adaptations to different growth stages.Methods: Full-grazing male SF-sheep were randomly assigned into three age groups: two-month- old lambs, yearling sub-adults, and approximately 50-month-old adults. 16S rRNA gene sequencing and high-performance liquid chromatography were used to analyze the rumen microbiota composition and short-chain volatile fatty acids (SCVFAs).Results: Age-dependent differences were observed in ruminal NH&lt;sub&gt;3&lt;/sub&gt;-N concentrations, with sub-adult sheep exhibiting higher levels than young and adult individuals, whereas SCVFAs concentrations remained relatively stable. With age, the rumen microbial community structure tended to become more homogeneous, whereas microbial diversity and complexity showed a marked increase during adulthood. At the phylum level, Saccharibacteria and &lt;i&gt;Succiniclasticum&lt;/i&gt; were enriched in sub-adults, whereas Euryarchaeota and &lt;i&gt;Prevotellace_UCG_001&lt;/i&gt; were more abundant in adults; no microbial biomarkers were detected in young sheep. Correlation analyses indicated that age and NH&lt;sub&gt;3&lt;/sub&gt;-N concentrations were the primary factors shaping the rumen microbiota. SCVFAs, including acetate, butyrate, and propionate, were positively associated with fibrolytic and polysaccharide-degrading bacteria such as &lt;i&gt;Prevotella_1, Treponema_2&lt;/i&gt;, and &lt;i&gt;Selenomonas_1&lt;/i&gt;. The rumen microbial communities were classified into two enterotypes. Enterotype 1, predominantly observed in young SF-sheep, showed higher abundances of Kyoto Encyclopedia of Genes and Genomes Orthologs (e.g., K00656, K00239, K01966) associated with acetate, propionate, and butyrate synthesis.Conclusion: The rumen microbial ecosystem of SF-sheep showed pronounced age-dependent restructuring in microbial composition and diversity, accompanied by nitrogen metabolism. These changes represent dynamic microbial adaptation to the host\u2019s physiological state and potential developmental shifts in nutrient requirements, offering valuable insights for age-specific nutritional management strategies.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Bioethanol Production from Matured Leaves of &lt;i&gt;Eichhornia Crassipes&lt;/i&gt; through Separate Hydrolysis and Fermentation (SHF): Basis for Instructional Laboratory Manual Development",
            "authors": "Karl Oliver Ricardo",
            "journal": "International Journal of Sustainability and Advanced Integrated Research",
            "published": "2026-06-01",
            "doi": "10.65339/ijsair.v2.i2.529",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>This study investigated the production of bioethanol from matured leaves of water hyacinth (Eichhornia crassipes) using the Separate Hydrolysis and Fermentation (SHF) process and developed an instructional laboratory manual based on the experimental findings. Grounded in constructivist and experiential learning principles, the study employed an experimental research design under controlled laboratory conditions. Matured water hyacinth leaves collected from Balzain, Tuguegarao City, Cagayan were subjected to wet and dried pretreatment conditions, followed by acid pretreatment, enzymatic hydrolysis, fermentation using Saccharomyces cerevisiae, and ethanol quantification through Gas Chromatography (Shimadzu GC-2010). Results revealed that wet pretreated biomass produced a higher average bioethanol yield (3.870 g/L) than dried pretreated biomass (2.396 g/L). Statistical analysis indicated a significant difference between the two biomass conditions, confirming that moisture content influences ethanol production efficiency. The findings demonstrated the effectiveness of SHF in converting water hyacinth into bioethanol and highlighted the potential of this invasive aquatic plant as a renewable lignocellulosic feedstock. The study also resulted in the development of an experimental protocol procedure that serves as the basis for an instructional laboratory manual designed to support experiential, inquiry-based, and sustainability-oriented science learning. It is recommended that future studies optimize process parameters, explore alternative pretreatment methods and microbial strains, and evaluate pilot-scale applications of bioethanol production from water hyacinth. The study supports Sustainable Development Goal (SDG) 4 (Quality Education), SDG 7 (Affordable and Clean Energy), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action) through the integration of renewable energy research and contextualized science instruction. Its sustainability impact includes promoting environmental management through the utilization of invasive biomass, supporting renewable energy development, and strengthening sustainability-focused science education.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with Latilactobacillus sakei",
            "authors": "Qi Wang, Lili Ji, Xiaoshan Dong, Shufan Zhang, Kunyi Liu",
            "journal": "Molecules",
            "published": "2026-06-01",
            "doi": "10.3390/molecules31111889",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Pigskin, a major byproduct of pork processing, has high protein content and low fat, endowing it with considerable market value for food applications. In this study, bioaugmented fermentation with Latilactobacillus sakei YBZY-W5, a strain previously isolated from traditional fermented pigskin, was applied to pigskin to systematically evaluate its effects on physicochemical parameters, microbial community succession, and volatile flavor compound (VFC) profiles over 20 days. The results showed that moisture and pH significantly decreased, while total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARSs) increased with fermentation time. High-throughput sequencing revealed that Lactobacilli, Fusarium and Aspergillus dominated early fermentation and were gradually replaced by Bacillus, Hanseniaspora and Debaryomyces. A total of 493 VFCs were identified, among which terpenoids, heterocyclic compounds, and alcohols were the most abundant classes. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified numerous differentially changed VFCs (DCVFCs) during fermentation. Odor activity value (OAV) analysis indicated that green, meaty, and woody notes dominated initially, while sour, floral, sweet, and fruity characteristics became increasingly prominent after fermentation. Pearson correlation analysis demonstrated significant associations between key microorganisms (Lactobacilli, Bacillus, Hanseniaspora, Debaryomyces) and DCVFCs (e.g., \u03b2-myrcene, ethyl hexanoate, hexanoic acid, ethyl ester, pyrazines). Collectively, bioaugmented fermentation with Ltb. sakei YBZY-W5 effectively modulated the physicochemical and microbial profiles of pigskin, enriched desirable flavor compounds, and reduced unpleasant odor, confirming its feasibility for producing high-quality fermented pigskin products. This study provides an experimental basis for the value-added utilization of pigskin and promotes sustainable development of the pork industry.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Enhancing the nutritional value of date palm leaves via solid-state fermentation and its impact with single-cell protein on lambs\u2019 performance",
            "authors": "Hany M. Gado, Faisal S. Al Barakeh, Zeinab R. Mohammed, Hend A. Sayed, Abdelfattah Z. M. Salem",
            "journal": "Tropical Animal Health and Production",
            "published": "2026-06",
            "doi": "10.1007/s11250-026-05094-7",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:title>Abstract</jats:title>\n                  <jats:p>The study looked at how solid-state fermentation affects date palm leaves (DPL) and how it influences lamb performance, both with and without single-cell protein. DPL was fermented using three different strains of microbes. Using the Cornell Net Carbohydrates and Protein System, the nutritional value of DPL treatments, including fermented date palm leaves (FDPL) and DPL supplemented with single-cell protein designated as high protein (HP), was assessed under the study for chemical composition. To assess FDPL, eighteen crossbred male lambs, with an average live weight of 25\u2009\u00b1\u20090.2\u00a0kg, were divided into two groups. Whereas the second group got 40% concentrate feed mix (CFM), 50% FDPL, and 10% HP, the first group was fed a meal comprising 40% CFM and 60% FDPL. Compared with unfermented DPL, FDPL increased crude protein by 60% and reduced crude fiber by 28.7%. The calculated total digestible nutrients (TDN) value increased from 38.7 to 46.8% (+\u200921.0%). Supplementing FDPL with HP further increased crude protein from 8.0 to 15.8% (+\u200997.5%) and increased TDN from 46.8 to 66.7% (+\u200942.5%). In the feeding trial, HP supplementation increased crude protein, TDN, and metabolizable energy intake, improved nutrient digestibility, feed conversion ratio, and feed efficiency, increased final body weight and average daily gain. Serum total protein, globulin, urea, and glucose increased, whereas AST and ALT remained within the normal physiological range. Overall, solid-state fermentation improved the feeding value of DPL, and the addition of a protein-rich single-cell protein product to FDPL further enhanced lamb performance without evidence of adverse health effects.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Degradabilidad ruminal in vitro y cin\u00e9tica de fermentaci\u00f3n de ensilados de King Grass Pennisetum purpureum suplementados con c\u00e1scara de maracuy\u00e1 (Passiflora edulis)",
            "authors": "Italo Fernando Espinoza-Guerra, \u00c1ngel Virgilio Cede\u00f1o-Moreira, Jorge Geovanny Mu\u00f1oz-Rodr\u00edguez, Diego Javier Conrado-Palma, Katryn Sullyn Diaz-Jame",
            "journal": "Revista Cient\u00edfica Zambos",
            "published": "2026-05-31",
            "doi": "10.69484/rcz/v5/n2/174",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>The study evaluated the in vitro ruminal degradability and fermentation kinetics of Pennisetum purpureum silages supplemented with passion fruit peel (Passiflora edulis), aiming to determine their potential as a nutritional alternative for ruminants in tropical systems. A completely randomized design was used with five treatments: T1 (100% King Grass), T2 (90% King Grass + 10% peel), T3 (80% + 20%), T4 (70% + 30%), and T5 (60% + 40%), with four replicates. The silages were stored for 30 days and evaluated through in vitro dry matter incubation at different times (0\u201372 h) using the DAISY II system. Results showed that the inclusion of passion fruit peel significantly increased (p &lt; 0.05) dry matter degradability compared to the control. Between 6 and 72 hours, supplemented treatments reached an average degradation of 50.29%, surpassing the unsupplemented treatment. At 72 hours, values ranged from 49.07% to 51.12%, while the control showed 38.62%. Effective degradability was also higher in supplemented treatments, with T4 standing out at 37.47%. In conclusion, the incorporation of passion fruit peel improves ruminal degradation and represents a viable and sustainable alternative.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Emerging fermentation technologies for nutrient-dense foods: Lessons from industrialized nations to Sub-Saharan Africa",
            "authors": "OKAFOR Chidinma A",
            "journal": "International Journal of Biological and Pharmaceutical Sciences Archive",
            "published": "2026-05-31",
            "doi": "10.53771/ijbpsa.2026.11.2.0034",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Fermentation remains a critical technique for food preservation and nutritional enhancement in developing regions. Yet, traditional practices often lack consistency, safety, and scalability. In contrast, industrialized nations have adopted advanced fermentation technologies, such as precision fermentation, defined starter cultures, controlled bioreactors, and AI-assisted monitoring, to produce nutrient-dense foods with enhanced quality, safety, and functional attributes. This review explores how these approaches can be adapted to Sub-Saharan Africa, with Nigeria as a focal case study. A literature survey spanning 2017\u20132025 demonstrates that deploying starter cultures, improving hygienic processing, and implementing simplified bioreactor systems can significantly enhance safety, nutritional outcomes, and supply chain resilience. The main barriers include inadequate infrastructure, fragmented regulatory frameworks, and a lack of specialized training among local producers. We propose inclusive strategies involving technology transfer, low-cost fermenter designs, capacity building, and supportive policy development. Two comparative tables illustrate both existing advanced fermentation technologies and their plausible, scalable adaptations for local use. Integrating modern fermentation practices with indigenous food systems can empower developing nations to transform native crops into safer, more nutritious, and economically sustainable fermented products, ultimately improving public health and livelihoods.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Functional and Technological Roles of Limosilactobacillus reuteri and Its Critical Metabolites in Food Systems",
            "authors": "Sema Nur Yildirim, H\u00fcmeyra \u0130spirli, Enes Dertli",
            "journal": "Fermentation",
            "published": "2026-05-31",
            "doi": "10.3390/fermentation12060270",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Limosilactobacillus reuteri is a lactic acid bacteria (LAB) recognized for its significant technological and functional properties. This species produces diverse metabolites, including reuterin, exopolysaccharides (EPSs), B-group vitamins, short-chain fatty acids (SCFAs), and bioactive peptides, which benefit food systems and host health. However, high strain-specificity and metabolite complexity present challenges in elucidating precise mechanisms of action of these metabolites for their functional and technological roles. This review provides a comprehensive perspective on the latest applications of Lmb. reuteri and its metabolites in food technology by focusing on its utilization in diverse matrices, including dairy, plant-based products, supplements, and edible packaging systems, where it serves to extend shelf life, enhance nutritional profiles, and improve sensory attributes. The strain-specific nature of Lmb. reuteri allows for tailored applications to meet technological requirements. As consumer demand for clean-label and health-promoting foods increases, Lmb. reuteri stands out as a critical LAB species, for the development of next-generation functional foods and preservation strategies. Understanding the potential roles of this species in human and animal health and food safety will help us to build a roadmap for future research and industrial implementation.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Fermentation characteristics of four southern sichuan citrus cultivars",
            "authors": "Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui",
            "journal": "JSFA reports",
            "published": "2026-05-31",
            "doi": "10.1002/jsf2.70061",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:title>Abstract</jats:title>\n                  <jats:sec>\n                    <jats:title>Background</jats:title>\n                    <jats:p>Sichuan, China's leading citrus\u2010producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness. Clarifying how citrus varieties affect antioxidant activity and sensory quality is key to improving citrus wine production.</jats:p>\n                  </jats:sec>\n                  <jats:sec>\n                    <jats:title>Results</jats:title>\n                    <jats:p>\n                      The Bu Zhi Huo citrus wine exhibited the highest total acidity (12.08\u2009g/L,\n                      <jats:italic>p</jats:italic>\n                      \u2009&lt;\u20090.05), total phenol content (624.00\u2009mg/L), and antioxidant activity, with a DPPH radical scavenging rate of 94% and a FRAP value of 22.76\u2009\u03bcmol/mL. According to Gas Chromatography\u2010Mass Spectrometer (GC\u2010MS) analysis, the variety of citrus fruit wine has a substantial impact on its flavor profile. Among the four citrus fruit wines studied, a total of 40 volatile compounds were identified. The Qing Jian wine exhibited 32 of these compounds, with a total concentration as high as 34,770.54\u2009\u03bcg/L. Notably, it contained 11 unique aroma compounds, making its flavor the richest. Electronic nose, electronic tongue, and sensory analysis further confirmed notable differences in aroma and taste: Qing Jian wine was the most aromatic and flavorful, while Bu Zhi Huo wine was more acidic, astringent, and smooth.\n                    </jats:p>\n                  </jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion</jats:title>\n                    <jats:p>These findings suggest that citrus variety strongly influences wine characteristics, with Bu Zhi Huo showing superior antioxidant properties and Qing Jian excelling in flavor complexity.</jats:p>\n                  </jats:sec>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Effects of Substrate Composition, S/I Ratio, and Particle Size on Food Waste Anaerobic Digestion Using a Modified ADM1-R3 Model",
            "authors": "Alejandra Velasco-P\u00e9rez, Jos\u00e9 Vian, Hector Puebla, Mariana Rodr\u00edguez-Jara, Ad\u00e1n Cabal-Prieto",
            "journal": "Fermentation",
            "published": "2026-05-30",
            "doi": "10.3390/fermentation12060267",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Anaerobic digestion (AD) of food waste is strongly influenced by substrate characteristics and operating conditions, particularly substrate composition, particle size, and substrate-to-inoculum (S/I) ratio. In this study, a modified ADM1-R3 model, incorporating a surface-based disintegration kinetics approach, was developed to evaluate the simultaneous influence of these factors on methane production. Sensitivity analysis identified the disintegration and hydrolysis constants as the most influential parameters, while principal component analysis supported a sequential calibration strategy. The model was calibrated using literature data and verified against independent datasets, achieving values of 0.9967 (calibration) and 0.9745\u20130.9880 (verification). Simulation results showed that optimal performance was observed at low S/I ratios (0.5\u20131) and intermediate particle sizes (1.4\u20134 mm), with maximum yields of 419, 744, and 581 for carbohydrate-rich, protein- and lipid-rich, and mixed substrates, respectively. Overall, the model provides a consistent framework for analyzing AD behavior and identifying favorable operational conditions, although further validation under unstable operating conditions is required to fully assess its predictive capability.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Influence du pH de l\u2019eau sur l\u2019\u00e9limination de cyanure au cours de la fermentation du manioc recolt\u00e9 \u00e0 Maluku, R\u00e9publique D\u00e9mocratique du Congo",
            "authors": "Fiston-P\u00e8lerin Dongolongo Disashi",
            "journal": "Revue Congolaise des Sciences &amp; Technologies",
            "published": "2026-05-30",
            "doi": "10.59228/rcst.026.v5.i2.279",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>This study analyzes the influence of pH on the detoxification of cassava (Manihot esculenta Crantz) during retting, a vital process for food security in the Democratic Republic of Congo. The objective is to evaluate the impact of reusing fermentation water on the elimination of cyanogenic glycosides, a common practice in water-stressed areas such as the Bat\u00e9k\u00e9 Plateau. Twelve varieties (7 improved and 5 local) were subjected to comparative trials at the University of Kinshasa. The results obtained illustrate that while water reuse can accelerate root retting (reducing it to less than 48 hours), it leads to acidification of the environment. The increase in lactic acid bacteria lowers the pH to a dangerous level of 3.3. The excessive acidity of the medium inhibits the activity of linamarase (\u03b2-glucosidase), which is responsible for the hydrolysis of cyanogenic glycosides. During the third retting process in the same water, the residual cyanide levels in the cassava remain alarmingly high. This study highlights the rapid softening of roots achieved through water reuse, which contradicts the sanitary requirement for detoxification. Ultimately, pH management is the crucial parameter for the safety of the final product and to guarantee consumer health; it is imperative to adjust the pH before any further use.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Heterologous Production, Purification, and Characterization of Three Starch-Degrading Enzymes from Geobacillus spp.",
            "authors": "Alonso R. Poma Ticona, Heber E. Ramirez-Arua, Roberto Castellanos, J\u00e9ssica P. Silva, Artur Carvalho Stranz",
            "journal": "Fermentation",
            "published": "2026-05-30",
            "doi": "10.3390/fermentation12060269",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>Starch-degrading enzymes are key biocatalysts in industrial applications, particularly when derived from thermophilic microorganisms with potential to operate under elevated temperatures. In this study, three recombinant starch-degrading enzymes were heterologously produced, purified, and biochemically characterized: an \u03b1-amylase from Geobacillus kaustophilus, and an \u03b1-glucosidase and a type I pullulanase from Geobacillus sp. G4, a thermophilic strain isolated from a geothermal field in southern Peru. The three enzymes were successfully expressed in soluble form in Escherichia coli and purified by one-step affinity chromatography. Biochemical characterization showed that \u03b1-glucosidase and \u03b1-amylase displayed optimum activity at pH 6\u20137, whereas pullulanase exhibited a broader pH profile, retaining high activity up to pH 9. All three enzymes reached maximum activity at 60 \u00b0C, although their thermal stability profiles differed markedly, with pullulanase showing the highest thermostability. Metal ion assays revealed enzyme-dependent effects, with pullulanase being stimulated by Ca2+ and Mg2+, while \u03b1-amylase and \u03b1-glucosidase showed limited responses to divalent ions. Kinetic analysis using soluble potato starch indicated that \u03b1-amylase had the most favorable catalytic profile, with the lowest Km and the highest catalytic efficiency among the three enzymes. Functional hydrolysis assays demonstrated that all enzymes were active on soluble starch and pretreated potato peel, while the enzymatic mixture consistently released the highest concentration of reducing sugars. These results expand the biochemical knowledge of thermophilic amylolytic enzymes from Geobacillus and support their potential use in future enzymatic systems for the conversion of starch-rich residues.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "Alterations in Blood Markers, Rumen Fermentation, and Microbiota Due to Heat Stress in Holstein Cows During the Dry Period and Early Lactation",
            "authors": "Ye Pyae Naing, Seon-Ho Kim",
            "journal": "Animals",
            "published": "2026-05-30",
            "doi": "10.3390/ani16111682",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>In this study, physiological and microbial responses under heat stress conditions were evaluated by analyzing blood biochemical parameters, rumen fermentation characteristics, and rumen microbiome (bacterial community composition) in Holstein dairy cows during the dry period and early lactation under summer conditions in Korea. Fourteen cows were observed during the hot summer month (from the first to the third week of August), with the temperature-humidity index (THI) recorded in the barns during the dry and early lactation periods being 80.80 and 81.66, respectively. Blood and rumen fluid samples were collected to evaluate physiological responses and changes in blood parameters, rumen fermentation, and rumen microbial composition. Blood analysis revealed significant variations between the two stages. Early lactating cows exhibited lower glucose, blood urea nitrogen, and cholesterol levels but higher ketone and aspartate aminotransferase levels, indicating increased energy demands and protein metabolism. A complete blood count showed reduced red blood cell count, hematocrit, and hemoglobin levels during the early lactation period, whereas white blood cell counts increased. The levels of heat shock proteins (HSPs), such as HSP27, HSP70, and HSP90, also differed significantly. Rumen fermentation analysis revealed lower ammonia nitrogen concentrations but significantly higher propionate and total volatile fatty acid concentrations during the early lactation period, indicating adaptive changes in rumen function. Rumen microbial analysis revealed significant differences in bacterial diversity and composition. Early lactation cows exhibited relatively high abundances of Bacteroidota and Prevotella, whereas the dry period was dominated by Clostridia and Eubacteriales. Network analysis highlighted shifts in microbial interactions, with specific keystone species identified at each stage. These findings suggest distinct physiological and rumen microbial adaptations in response to HS, with early lactation characterized by heightened metabolic demands and significant shifts in rumen bacterial communities. Such insights could inform tailored management strategies to mitigate the impact of HS on dairy cows during their critical production stages.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        },
        {
            "title": "From Latin American Agro-Industrial Waste and CO2 to High-Value Bioproducts: Fermentation-Based Production Platforms for a Regional Bioeconomy",
            "authors": "Jos\u00e9 Rub\u00e9n Morones-Ram\u00edrez",
            "journal": "Fermentation",
            "published": "2026-05-30",
            "doi": "10.3390/fermentation12060268",
            "citedCount": 0,
            "type": "journal-article",
            "abstract": "<jats:p>This focused review examines fermentation and fermentation-integrated microbial platforms that convert two regionally relevant substrate classes, Latin American agro-industrial residues and concentrated CO2 streams, into high-value bioproducts. The review is not intended as a complete survey of all biomass valorization routes in Latin America. Instead, it evaluates platform\u2013feedstock\u2013product combinations with clear translational relevance for regional biorefineries, with emphasis on literature from 2020\u20132025 and on earlier benchmark studies only when they define current technical performance limits. Latin America and the Caribbean combine high-volume sugarcane, agave, coffee, citrus, banana, cacao, and tuber-processing residues with biogenic CO2 from ethanol fermentation and industrial point sources from cement, lime, and oil-and-gas operations. The technical opportunity is therefore not residue abundance alone, but the rational coupling of residue chemistry, CO2-source quality, locally isolated microbial strains, and process architectures that can be scaled under regional constraints. We compare phototrophic CO2-fixing modules based on cyanobacteria and microalgae, chemoautotrophic gas fermentation using Cupriavidus necator and related systems, heterotrophic yeast platforms including Rhodotorula spp. and Yarrowia lipolytica, and bacterial platforms for PHAs, bacterial cellulose, and organic acids. The core technical analysis focuses on substrate conditioning, hydrolysate inhibition, oxygen- and gas-transfer constraints, light delivery, C/N control, mixed-sugar utilization, metabolic engineering, reactor configuration, downstream processing, and quantitative reporting metrics. One fermentation-integrated laboratory case study\u2014the Synechocystis sp. PCC 6803\u2013Rhodotorula mucilaginosa UANL-001L CO2-to-carotenoid relay\u2014and one explicitly defined non-fermentative boundary case on peel-extract-derived coating films are used to illustrate two different aspects of regional biorefinery design: dual-feedstock microbial conversion and low-CapEx product-fit decisions for agro-industrial residues. We conclude that Latin America\u2019s strongest near-term position is in technically disciplined, product-specific biorefineries that integrate local feedstock chemistry with engineered or locally adapted chassis, rather than in generic biomass-to-product claims.</jats:p>",
            "source": "CrossRef",
            "_source": "claw_05_crossref"
        }
    ]
}