The emergence of next-generation sequencing (NGS) technologies has revolutionized the
way to investigate the microbial diversity in traditional fermentations. In the field of food …

Simple Summary Commercial microbiological media are often expensive because of used
ingredients; therefore, their application in high-density cell production is cost-consuming …

Lactiplantibacillus plantarum has been widely studied due to its beneficial effects on health
such as protect against pathogens, enhance the immune system, or produce metabolites …

Kenaf seeds are a promising source of natural preservatives for food applications due to
their potential as a substrate to generate peptides with high antibacterial activity. We sought …

This study aimed to investigate the impact of probiotic fermentation on the active
components and functions of Perilla frutescens leaves (PFL). PFL was fermented for 7 days …

The integration of microalgae production with wastewater treatment can significantly
increase economic and environmental sustainability of the treatment process and of the …

To meet global protein demand sustainably in the future, we have to move to alternative, non-
animal sources. A problem of many plant-derived foods is their low protein quality compared …

Multi-microorganism solid-state fermentation (SSF) is a traditional technique to produce
fermented foods. However, the fermentation kinetics is difficult to establish due to the …

Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their
depletion and environmental concerns. Thus, this study aimed to optimize the production of …

Xylooligosaccharides (XOs) are xylose oligomers that stimulate the growth of probiotic
microorganisms and the production of substances with antimicrobial activity, such as …