Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine by Ana Boban, Urska Vrhovsek, Domenico Masuero, Vesna Milanović, Irena Budić-Leto

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Influence of lemongrass and oregano essential oils and their combination on in vitro ruminal fermentation and greenhouse gas emissions in total mixed ration for dairy cows by Sara Glorio Patrucco, Alessandro Lotto, Martina Dorigo, Rita Fornaciari, Antonio Sagliano, Nicola Martinelli, Alessandra Cosani, Khalil Abid, Salvatore Barbera, Hatsumi Kaihara, Sonia Tassone

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Heterologous Expression and Functional Analysis of <i>Exiguobacterium</i> Algin Lyase Gene by <i>Pichia pastoris</i> by Hanwen Wu, Kai Hou, Yutong Jiang, Mingjian Luan, Yuxia Sun, Xi He, Xiangzhong Zhao

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Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS by Zhihao Fan, Yajie Li, Xia Fan, Pei Wang, Runqiang Yang, Chong Xie

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Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation by Jingjing Liang, Meina Zhang, Xiaohan Li, Yuan Yue, Xiaowei Wang, Mengzhen Han, Tianli Yue, Zhouli Wang, Zhenpeng Gao

Subjects: “…Lactobacillus fermentum fermentation…”
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Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines by Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk

Subjects: “…fermentation…”
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Dual Mechanisms of Action: Anti-Candida and Anti-Inflammatory Potential of <i>Lactobacillus</i> Fermentation Broth in Treating Vulvovaginal Candidiasis by Huann-Cheng Horng, Jin-Wei Xu, Yi-Shan Kuo, Yu-Sin Chen, Yu-Hsuan Chiu, Kuan-Hao Tsui, Yu-Tang Tung

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Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals by Ru Li, Xuehong Chen, Cong Shi, Yi Zhu

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Dual-immunomodulatory effects on RAW264.7 macrophages and structural elucidation of a polysaccharide isolated from fermentation broth of Paecilomyces hepiali by Baoming Tian, Renjian Liu, Qi Li, Hanshan Xu, Ming Cai, Rongfa Guan, Peilong Sun, Kai Yang

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Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis by Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim

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Cecum microbiota composition, fermentation characteristics, and immunometabolic biomarkers of Yunshang black goat fed varying dietary energy and protein levels by Binlong Fu, Xiaoqi Zhao, Muhammad Khan, Yanting Jiang, Weijuan Li, Maida Mushtaq, Baiji Danzeng, Xiaojun Ni, Zobia Azeem, Qingyong Shao, Bai Xue, Yina Ouyang

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Antimicrobial activity of Lactobacillus spp. isolated from fermented foods and their inhibitory effect against foodborne pathogens by Athraa Oudah Hussein, Khalida Khalil, Nurul Aqilah Mohd Zaini, Ahmed Khassaf Al Atya, Wan Syaidatul Aqma

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Response surface methodology and repeated-batch fermentation strategies for enhancing lipid production from marine oleaginous Candida parapsilosis Y19 using orange peel waste by AbdAllah M. Matouk, Gadallah M. Abu-Elreesh, Mohamed Ali Abdel-Rahman, Said E. Desouky, Amr H. Hashem

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Design and Preparation of Activated Carbon with High Specific Surface Area and Porosity Through an Organic Activator Coupled with CO2 Activation by Yizhong Li, Xiaoqing Yan, Zhi Cui, Jingkang Yuan, Baorong Xu, Guidong Yang

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Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk by LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai

Subjects: “…streptococcus salivarius subsp. thermophilus; bifidobacterium animalis subsp. lactis; probiotic fermented milk; quality improvement…”
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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

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Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar by Ao Zhang, Wenqing Zhang, Xiaorui Guo, Jiao Wang, Kai Liang, Yaao Zhou, Fanfan Lang, Yu Zheng, Min Wang

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Optimization of fermentation conditions to increase the production of antifungal metabolites from Streptomyces sp. KN37 by Xiaoyue Yang, Lijing Yuan, Muhammad Zeeshan, Chuntian Yang, Wen Gao, Guoqiang Zhang, Chunjuan Wang

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Diagnostic study of fungal and bacterial pathogens that cause vaginal infection in women by Heba Hadid Rashed, Ibtihal Muiz Al-Hussaini, Ali H. Al-Marzoqi

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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice by Shuting Yin, Qiangqiang Li, Yuxiao Tao, Enning Zhou, Kun Wang, Wanwen Chen, Xiangxin Li, Liming Wu

Subjects: “…Lactic acid bacteria fermentation…”
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