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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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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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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Bifidobacterium fermentation with infant formulas is associated with benefits for gut and brain barrier function by Emily G. Knox, Paula Sánchez-Díaz, Colin Buttimer, Sarah-Jane Leigh, Klara Vlckova, Colin Hill, Elaine Kennedy, Jonathan O’Regan, Seamus McSweeney, David Goulding, Maria Rodriguez Aburto, Caitriona M. O’Driscoll, John F. Cryan, Eoin Gunnigle, Gerard Clarke

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Fermented Foods: Kefir by Julia R. Skinner

Subjects: “…fermented foods…”
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Diversity of microbial communities in cigar filler leaves with different initial water contents analyzed based on high-throughput sequencing technology by Yumeng Gao, Yumeng Gao, Yihui Wang, Bingqing Hou, Guo Zhang, Chun Jiang, Song Fang, Qian Wang, Yang Ning

Subjects: “…cigar tobacco leaves fermentation…”
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Membrane-Assisted Dark Fermentation for Integrated Biohydrogen Production and Purification: A Comprehensive Review by Octavio García-Depraect, Laura Vargas-Estrada, Raúl Muñoz, Roberto Castro-Muñoz

Subjects: “…dark fermentation…”
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Cultivation of straw mushroom (Volvariella volvacea) on oil palm empty fruit bunch growth medium by Sugeng Triyono, Agus Haryanto, Mareli Telaumbanua, Jamalam Lumbanraja, Filip To

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Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making by Hong Liu, Qiaojuan Yan, Yuchuan Wang, Yanxiao Li, Zhengqiang Jiang

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Effects of different wet distillers’ grains ratios on fermentation quality, nitrogen fractions and bacterial communities of total mixed ration silage by Ermei Du, Ning Mao, Shihao Liu, Hanyu Zhang, Meiling Fan, Hong Sun, Yulong Zheng, Qiming Cheng, Chunmei Wang, Ping Li, Yixiao Xie

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High-Titer L-lactic Acid Production by Fed-Batch Simultaneous Saccharification and Fermentation of Steam-Exploded Corn Stover by Liheng Deng, Changsheng Su, Yilu Wu, Qiang Xue, Changwei Zhang, Yong Wang, Bin Wang, Di Cai

Subjects: “…simultaneous saccharification and fermentation…”
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Enhancing Bioactive Cordycepin Production via Precision Fermentation with an Engineered <i>Aspergillus oryzae</i> by Jutamas Anantayanon, Warinthon Chamkhuy, Nakul Rattanaphan, Sarocha Panchanawaporn, Kobkul Laoteng, Sukanya Jeennor

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Isolation and characterization of novel peptides from fermented products of Lactobacillus for ulcerative colitis prevention and treatment by Dong He, Wen Zeng, Yi Wang, Yifan Xing, Kang Xiong, Nan Su, Chong Zhang, Yuan Lu, Xinhui Xing

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Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant... by Dandan GU, Xue DONG, Jinxiu ZHANG, Xiaoru WANG, Zongshuo ZHAO, Li'an WANG

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A Strategy for the Production of Single-Cell Proteins by the Efficient and Continuous Fermentation of Hydroxide Bacteria Under Gas Fermentation by Shuai Fu, Longyu Gou, Ke Long, Lanchai Chen, Dingrong Cai, Yue Lu

Subjects: “…high-efficiency continuous fermentation…”
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Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation by WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping

Subjects: “…variable temperature fermentation process; dianhong congou black tea; odor activity value; orthogonal partial least squares-discriminant analysis…”
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