Fermentation

Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices

Pub Date : 2024-08-09 DOI: 10.3390/fermentation10080411 Raquel Fernández-Varela, Anders Holmgaard Hansen, B. A. Svendsen, Elahe Ghanei Moghadam, Arzu Bas, S. K. Kračun, Olivier Harlé, Vera Kuzina Poulsen

Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments

Pub Date : 2024-08-08 DOI: 10.3390/fermentation10080409 Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, Jing Jin, Lincheng Zhang, Chen Li, Qibo Tan, Feng Wen, Yi Tao

Development of Volatile Fatty Acid and Methane Production Prediction Model Using Ruminant Nutrition Comparison of Algorithms

Pub Date : 2024-08-08 DOI: 10.3390/fermentation10080410 Myungsun Park, Sangbuem Cho, Eunjeong Jeon, Nag-Jin Choi