Prions Can Trigger ‘Stuck’ Wine Fermentations, Researchers Find
A chronic downside in craft is “stuck fermentation,” once yeast that ought to be busily changing dextrose into alcohol and carbonic acid gas untimely shuts down, deed the remaining sugar to instead be consumed by a microorganism which will spoil the wine.
A team of researchers together with UC Davis yeast life scientist Linda Bisson has discovered an organic chemistry communication system behind this downside. operating through a particle — AN abnormally formed macromolecule which will reproduce itself — the system permits microorganism in zymosis wine to modify yeast from sugar to different food sources while not sterilization the yeast’s DNA. 
Production of methane-rich biogas and minimization of sludge by adopting ethanol fermentation for the pretreatment of biomethanation
In this study, the effectiveness of the fermentation alcohol fermentation pretreatment for biomethanation was examined. A consecutive batch biomethanation experiment was performed for a hundred thirty days mistreatment artificial garbage, that was saccharized and fermentation alcohol hard with none evaporation of fermentation alcohol. this is often compared with a sway experiment while not pretreatment. paraffin yields of the management and pretreatment series were 420 and 460 mL/g of the intercalary volatile solids (VS) with fifty-three and sixty-eight of paraffin content, 0.082 and 0.014 g of volatile suspended solids/g VS intercalary for sludge yield, and eighty seven and ninety-four for VS biodegradability, severally. 
Simultaneous Pretreatment and Biohydrogen Production from Wheat Straw by Newly Isolated Ligninolytic Bacillus Sp. Strains with Two-Stage Batch Fermentation System
Biodegradation of agribiomass particularly wheat straw to biohydrogen associate degreed biomethane is an encouraging approach to this waste management downside. To do so, the biomass should initial be pretreated to interrupt down polymer thereby increasing accessibility of the substrate to fermentative organisms. within the current study, out of twenty isolates from the granular sludge of complete anaerobic steriliser, four ligninolytic Bacilli sp. strains were hand-picked supported their polymer and Azure B degradation. Further, among the four isolates, Brevibacillus agri AN-3 exhibited the very best of eighty eight.4 and 78.1% decrease in COD of polymer and Azure B severally. These strains were conjointly found to secrete optimum yields of polymer oxidase (LiP) at hydrogen ion concentration three, laccase (Lac) at hydrogen ion concentration five, and xylanase and cellulase enzymes at hydrogen ion concentration seven. The strains incontestable most activity of Lip and animal product at fifty °C and xylanase and cellulase at sixty °C when 72-h growth. Among the four strains, Brevibacillus agri AN-3 showed H|chemical element|element|gas} (H2) yield of 1.34 and 2.9 mol-H2/mol from saccharide and polyose severally. In two-phase wheat straw batch fermentation, Brevibacillus agri AN-3 made eighty eight.3 and 283.7 mL/gVS additive H2 and paraffin (CH4) severally. 
A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment
Fermented vegetable area unit extremely in style internationally partly thanks to their increased organic process properties, cultural history, and fascinating sensory properties. In some instances, hard foods give an upscale supply of the helpful microbic communities that might promote channel health. The autochthonic microbiota that colonizes fermentation facilities might impact food quality, food safety, spoilage risks, and maintain the wholesome price of the merchandise. Here, microbiomes at intervals dish production facilities were profiled to characterize variance across surfaces and to see the sources of that microorganism. consequently, we tend to the used high-throughput sequencing of the 16S rRNA sequence together with whole ordering piece analysis to explore biology patterns of microbic diversity and assembly at intervals the assembly facility. 
Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour
Aim: The aim of the study was to research the impact of fermentation once ripe and unripe plantain flour was hard for seventy-two hours at a temperature (32°C+2°C).
Methodology: The impact of fermentation on the flours was accessed by crucial the microbiological quality, proximate composition in addition because of the anti-nutritional content. Mixed flora of bacterium and fungi were isolated. completely different species of fungi (Aspergillus niger, Penicillium spp, mold spp and Fusarium spp) and a bacterium (Staphylococcus aureus, eubacterium spp, eubacteria spp, Leuconostoc spp, eubacteria substilis, eubacteria cereus) were known.
Results: The results of the proximate analysis showed that there was a rise within the crude fibre, macromolecule and macromolecule contents of each ripe and unripe hard samples. 
 Prions Can Trigger ‘Stuck’ Wine Fermentations, Researchers Find
August 29, 2014 (web link)
 Production of methane-rich biogas and minimization of sludge by adopting ethanol fermentation for the pretreatment of methanation
Sun J, Kosaki Y, Watanabe N, Ishikawa M. Production of methane-rich biogas and minimization of sludge by adopting ethanol fermentation for the pretreatment of biomethanation. Journal of Material Cycles and Waste Management. 2018:1-7. (web link)
 Simultaneous Pretreatment and Biohydrogen Production from Wheat Straw by Newly Isolated Ligninolytic Bacillus Sp. Strains with Two-Stage Batch Fermentation System
Shah TA, Ali S, Afzal A, Tabassum R. Simultaneous Pretreatment and Biohydrogen Production from Wheat Straw by Newly Isolated Ligninolytic Bacillus Sp. Strains with Two-Stage Batch Fermentation System. BioEnergy Research. 2018:1-5. (web link)
 A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment
Edinson JE, Rani A, You X, Rodriguez AA, Randell CL, Barnaba T, Mammel MK, Kotewicz ML, Elkins CA, Sela DA. A vegetable fermentation facility hosts distinct microbiomes reflecting the production environment. Appl. Environ. Microbiol.. 2018 Aug 31:AEM-01680. (web link)
 Effect of Fermentation on the Proximate Composition of Ripe and Unripe Plantain Flour
Ojokoh Eromosele1, A. O. Ojokoh2*, O. Adewale Ekundayo2, Linda Ezem1 and A. Anyiam Chukwudum1
1Department of Food Technology, Akanu Ibiam Federal Polytechnic, P.M.B. 1007, Unwana, Ebonyi State, Nigeria.
2Department of Microbiology, Federal University of Technology, P.M.B. 704, Akure, Nigeria. (web link)