The Metabolic Reprogramming Mechanism by Pueraria Lobata Fermentation Enhances Saccharomyces cerevisiae Reducing-Sugar-Releasing Activity and Polypeptide Synthesis

Regulatory Effect of Sea Rice Bio-Fermentation Product on the Melanin Synthesis Pathway

Sea rice harbors a diverse array of bioactive constituents, among which the efficient liberation of phytic acid is pivotal for unlocking its full functional potential. In this study, a co-fermentation system integrating yeast and lactic acid bacteria was established to generate a sea rice fermentation filtrate (SRF) wi...

Effect of Pichia kudriavzevii addition on coffee fermentation during natural and washed process methods

Fermentation is a metabolic process mediated by microorganisms that plays a critical role in coffee processing by promoting mucilage degradation and converting sugars such as glucose, fructose, and non-reducing sugars into simpler metabolites, including organic acids, alcohols, and esters, which contribute to the devel...

Elucidating the source and metabolic impact of 2-phenylethanol on Lactiplantibacillus pentosus 1 using a fish broth fermentation model.

This study clarifies the primary microbial source of 2-PE in sour fish fermentation and verifies its specific regulatory effect on LAB, though it is not the core effector molecule through which Saccharomyces cerevisiae modulates LAB metabolism.

Transforming Tilapia into Indoleacetic Acid-Containing Biostimulants: Synergistic Effect of Enzymolysis and Multi-Strain Fermentation

Effect of Dendrobium officinale Leaf Extract on the Growth and Metabolism of Streptococcus thermophilus, a Most Commonly Used Bacterium in Yogurt Production

Dendrobium officinale leaf contains a variety of bioactive compounds, and has the potential to be used for functional yogurt production. However, the compounds in D. officinale leaf may affect the growth and metabolism of lactic acid bacteria. In this work, extracts from different dosages of D. officinale leaves were a...

Microecological succession and quality enhancement of fermented tomato sour soup by synthetic functional microbiota.

Eurotium is a promising microbial strain for improving the quality and antioxidant properties of tomato sour soup and drove the biotransformation of flavonoids into more potent antioxidant derivatives, including quercetin and phloretin.