Enzymes in Biorefinery by Muhammad Sohail

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Enrichment of Rumen Solid-Phase Bacteria for Production of Volatile Fatty Acids by Long-Term Subculturing In Vitro by Wengboyang Liu, Zhiqiang Cheng, Yujie Zong, Yue Shen, Shakib Mohamed Jama, Miao Lin

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Comparison of the Effect of Different Microbial Agents on the Decomposition of Rice Straw by Yufei Li, Kaifeng Shuai, Juan Li, Xinyu Hu, Guanghui Chen

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The Application of an Effective Microbial Fermentation Product as a Biostimulant in the Bioremediation of Soil Contaminated with Benzo[a]pyrene by Xin Xie, Tangbing Cui

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Antioxidant and ACE-Inhibition Activities After In Vitro Digestion of a Non-Fermented Dairy Beverage Enriched with Postbiotics of <i>Lactobacillus</i> spp. by Norma Angélica Bolivar-Jacobo, Raúl Alberto Reyes-Villagrana, Martha María Arévalos-Sánchez, Ana Luisa Rentería-Monterrubio, Eduardo Santellano-Estrada, Nora Aidee Salas-Salazar, América Chávez-Martínez

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Microbial Synthesis of <i>Neo-Allo</i>-Ocimene by Celery-Derived <i>Neo-Allo</i>-Ocimene Synthase by Zheng Liu, Ting Gao, Shaoheng Bao, Penggang Han, Ge Yao, Tianyu Song, Longbao Zhu, Chang Chen, Hui Jiang

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The Effects of Solid-State Fermentation by <i>Aspergillus</i> spp. on the Nutritional Profile of Selected Agro-Industrial by-Products as Potential Feedstuffs for Weaner Rabbits by Adedoyin Titi Amos, Damilola Uthman Kareem, Tolulope Modupe Adeleye, Emmanuel Abiodun Adeyeye, Munirat Olaide Abatan, Olusola Sarah Ayorinde, Esther Oluwasayo Adeboye, Maicon Sbardella, Adeboye Olusesan Fafiolu, Abimbola Oladele Oso, Olusegun Mark Obafemi Idowu

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Optimizing Ge Enrichment in <i>Lyophyllum decastes</i> Fermentation for Enhanced Biological Activity by Syed Shaheer Hassan, Jinyan Zhao, Sana Tahir, Ilyas Khan, Guang Yang, Bo Zhao

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Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application by Yabin Zhou, Jin Hua

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Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation by Mengrui Wang, Chunhe Gu, Ziqing Chang, Junxia Chen, Junping Zhou, Mingzhe Yue, Fei Liu, Zhen Feng

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Exploring the Fermentation Potential of <i>Kluyveromyces marxianus</i> NS127 for Single-Cell Protein Production by Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma-Amaro, Weiwei Zhao, Dingrong Kang

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Impact of Sulfur Dioxide and Dimethyl Dicarbonate Treatment on the Quality of White Wines: A Scientific Evaluation by Ioana Buțerchi, Lucia Cintia Colibaba, Camelia Elena Luchian, Florin Daniel Lipșa, Eugen Ulea, Cătălin Ioan Zamfir, Elena Cristina Scutarașu, Constantin Bogdan Nechita, Liviu Mihai Irimia, Valeriu V. Cotea

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Determination of the Optimal Biotechnological Parameters for Industrial Production of Protein Hydrolysates for Animal Feed by Marina Belyshkina, Tamara Kobozeva, Mikhail Zagoruiko, Oksana Serebryakova, Maisoon Shaaban, Tatiana Ananeva, Igor Bashmakov

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Integrated Process Combining High-Temperature Fermentation and Extractive Ethanol Removal via CO₂ Stripping by Jorge Luíz Silveira Sonego, Jaqueline Machado de Moraes, Nayana Simon de Vargas, Anderson Ferreira da Cunha, Rosineide Gomes da Silva Cruz, Antonio José Gonçalves Cruz, Alberto Colli Badino

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Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content by Federica Barbieri, Chiara Montanari, Chiara Angelucci, Fausto Gardini, Giulia Tabanelli

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Bioprospecting the Endophytic Fungus, <i>Lasiodiplodia theobromae</i> MMPI, for the Integrated Production of Mycoprotein and Exocellular (1→6)-β-Glucan by Marcelo Luis Kuhn Marchioro, Gabrielli Aline Pietro Bom Candeia, Luana Malaquias Bertoleti, Aneli M. Barbosa-Dekker, Robert F. H. Dekker, Mário Antônio Alves da Cunha

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Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines by Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto, Pilar Blanco

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Three-Stage Solid-State Fermentation Technology for Distillers’ Grain Feed Protein Based on Different Microorganisms Considering Oxygen Requirements by Songlin Kong, Shilei Wang, Yun He, Nan Wang, Zhi Wang, Longfei Weng, Dong Liu, Xiaoling Zhao, Jinmeng Chen, Jingliang Xu, Yafan Cai, Hanjie Ying

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The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics by Iwona Gientka, Alicja Synowiec, Katarzyna Pobiega, Patrycja Staniszewska, Joanna Perkowska, Marcelina Procyk, Bartosz Igor Pokrywczyński, Monika Janowicz

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Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry by Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan

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