Integrated ¹H-NMR Metabolomics and Growth Kinetics Uncover Three Distinct Metabolic Scenarios in Lactiplantibacillus pentosus P7 Fermentation of Plant-Derived Prebiotics.

Comparative genomics and metabolomic profiling of Lactiplantibacillus plantarum LP104 reveal its potential in co-fermented yogurt.

Integrated Multi-Omics and Molecular Docking Analysis of Malate Degradation by Lactiplantibacillus plantarum S4 During Sea Buckthorn Juice Fermentation

Sea buckthorn juice (SBJ) is nutritionally valuable, but its high malic acid content contributes to excessive sourness that limits consumer acceptance. In this study, the deacidification phenotypes of two lactic acid bacterial isolates, Lactiplantibacillus plantarum S4 and Lacticaseibacillus paracasei YJ2, were compare...

Multi-omics insights into co-fermentation by Saccharomycopsis fibuligera and Bacillus velezensis enhancing the nutritional, metabolic, and aromatic quality of Pueraria thomsonii

The S. fibuligera–B.

Transcriptomic and metabolic basis of volatile compound dynamics in apricot fermentation

Here, we assessed the capacity of Wickerhamomyces anomalus LY13 to produce natural aroma compounds from apricot residue by combining time-resolved GC-MS profiling with RNA-Seq across five fermentation stages (0, 16, 32, 48, and 64 h). Without genetic engineering, W. anomalus LY13 accumulated five aroma-active v...

Transcriptomic insights into exogenous fatty acid-enhanced halotolerance in Zygosaccharomyces rouxii.

Exogenous C16:1 elicited a focused transcriptional adjustment rather than broad transcriptome-wide reprogramming in salt-stressed Z. rouxii, indicating that peroxisome-linked lipid processes and redox regulation were candidate mechanisms underlying fatty-acid-associated halotolerance and provided targets for improving...

Fermentative valorisation of agri-food residues: optimisation of Lactiplantibacillus paraplantarum fermentation conditions for the production of platform organic acids

Introduction Organic acid fermentation is a key route for integrating second-generation (2G) biomass into biorefineries and promoting industrial symbiosis between agri-food residues and platform-chemical production. However, plant matrices such as tomato pomace (TP) and spent coffee grounds (SCG) show limited carbon ac...