Effect of polysaccharide fractions from Fortunella margarita on the fecal microbiota of mice and SCFA production in vitro by Peilin Chen, Suzhen Lei, Mingyao Tong, Qing Chang, Baodong Zheng, Yi Zhang, Hongliang Zeng

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Isolation and partial characterization of a new strain of Klebsiella pneumoniae capable of high 1,3 propanediol production from glycerol by B. Sen, A.P. Dabir, V.B. Lanjekar, D.R. Ranade

Subjects: “…Aerobic fermentation…”
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<i>Aspergillus oryzae</i> Fermented <i>Plumula Nelumbinis</i> Against Atopic Dermatitis Through AKT/mTOR and Jun Pathways by Fengfeng Chen, Jing Liu, Xinwei Yu, Honglei Jia, Cheng Yang, Bingtian Zhao

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Grape pomace transformed by specific fungi has the potential as a promising substrate for vermicomposting by Mar´ıa Ines Troncozo, Mart´ın Eduardo Escaray, Mar´ıa Florencia Vianna, Mario C. N. Saparrat

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Heterologous Expression and Adaptive Evolution of ε-Poly-lysine Synthase Gene in <i>Corynebacterium glutamicum</i> by Long Pan, Yihang Chen, Aimei Liao, Yinchen Hou, Jihong Huang

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Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture by Jie Zhang, Yangbo Jiao, Kaiyang Liu, Wenyou Situ, Bilige Menghe, Yongfu Chen, Musu Zha

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The role of Lactobacterium plantarum in solid-state fermentation of Astragalus membranaceus for broiler chicken feed by Huan Li, Yu Kang, Yanting Sun, Chuanzhou Bian, Mingxia Fan, Han Zhang, Shengzhen Zhao, Xinghui Song, Hongxing Qiao

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Effects of Different Ratios of Mixed Silage of Licorice Stems and Leaves and Whole Corn on Fermentation Quality, Microbial Diversity, and Aerobic Stability by Qifeng Gao, Yuliang Sun, Limin Tang, Haonan Liu, Chenchen Yang, Yulan Ren, Fangpeng Liu, Chunying Jia, Houjun Yu, Tao Jiang

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Enhancement the feeding value of rice straw as animal fodder through microbial inoculants and physical treatments by Mona S. Zayed

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Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation by Huanyong Lv, Xiaohui Tang, Jian Zhang, Menghan Ma, Xinyi Li, Zhenjie Zheng, Yunhe Xu, Lili Zhang

Subjects: “…L. plantarum fermentation…”
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Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide by Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, Yu Wang, Yao Zhao, Ruoqing Liu, Liang Wang, Keping Chen, Aihemaitijiang Aihaiti

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Recycling agroâindustrial waste to produce amylase and characterizing amylaseâgold nanoparticle composite by Aditya Mojumdar, Jashmini Deka

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Current approaches to minimize the late blowing defect of cheese by Raquel Velasco, María Concepción Cabeza, Juan Antonio Ordóñez

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Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity by Jie YOU, Rusheng XIE, Weibin WU

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Combination of Two‐Stage Continuous Feeding and Optimized Synthetic Medium Increases Lipid Production in Lipomyces starkeyi by Chih‐Chan Wu, Kenji Okano, Pijar Religia, Yuki Soma, Masatomo Takahashi, Yoshihiro Izumi, Takeshi Bamba, Kohsuke Honda

Subjects: “…fermentation…”
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Optimization of Medium Composition and Fluidized Bed Drying Conditions for Efficient Production of Dry Yeast by Hyun-Jin Kang, Hwan Hee Yu, Chang-Won Cho, Young Kyung Rhee, Tae-Wan Kim, Young-Wook Chin

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Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia by Thelma W. Sikombe, Anita R. Linnemann, Himoonga B. Moonga, Stefanie Quilitz, Sijmen E. Schoustra, Eddy J. Smid, Anna Alekseeva

Subjects: “…Traditional fermentation…”
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Response mechanism of ethanol-tolerant Saccharomyces cerevisiae strain ES-42 to increased ethanol during continuous ethanol fermentation by Xue-Xue Ji, Quan Zhang, Bai-Xue Yang, Qing-Ran Song, Zhao-Yong Sun, Cai-Yun Xie, Yue-Qin Tang

Subjects: “…Continuous ethanol fermentation…”
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Nutritional components in instant porridge fortified with fermented lebui beans by Wahyu Mushollaeni, Atina Rahmawati

Subjects: “…solid-state fermentation, functional food, local black bean, instant porridge, bioactive compunds…”
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Microbial Community, Fatty Acid Composition, and Health Potential of Horse Oil Fermented with Barley Nuruk by Jeong-Ha Lee, Sung-Eun Bae, Ho-Min Kang, Yu-Jin Ha, Chang-Gu Hyun

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