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Fermentation is an international, peer-reviewed, open access journal on fermentation process and technology published monthly online by MDPI. Open Access — free for readers, with article processing charges (APC) paid by authors or their institutions.
- Microbial Metabolism, Physiology & Genetics
Special Issues. Following special issues within this section...
- Most Cited & Viewed
Most Cited & Viewed - Fermentation | An Open Access Journal...
- Industrial Fermentation
Special Issues. Following special issues within this section...
- Aims & Scope
Fermentation (ISSN 2311-5637) is an international,...
- Instructions for Authors
Manuscripts submitted to Fermentation should neither be...
- Conferences
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- Indexing & Archiving
Indexing & Archiving - Fermentation | An Open Access Journal...
- APC
All articles published in Fermentation (ISSN 2311-5637) are...
- Microbial Metabolism, Physiology & Genetics
6 lis 2020 · With an extensive review of potentially cognitively influential changes in fermented foods, this paper may promote microbial and biochemical changes in fermented foods in a comprehensive manner that helps to understand the overall beneficial effect of microorganisms on fermented foods.
28 lis 2022 · This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.
This paper comprehensively examines fermentation processes—such as alcoholic, lactic acid, acetic acid, propionic acid, and butyric acid fermentation—and their crucial roles in enhancing plant-based foods’ nutritional value, digestibility, and flavor.
27 kwi 2021 · Even though fermentation has been used for millennia, there is still tremendous untapped potential and endless possibilities for new applications in our current food systems—from fermentation‐derived ingredients to novel protein sources and foods using unconventional feedstock.
2 dni temu · Traditional fermented foods and beverages use ‘desired’ microbial growth and metabolic processes to transform raw food substrates into food products with modified sensory and nutritional attributes 14 (Figure 1A). Most traditional fermentations began long before the development of modern microbiology or food science and may be made with limited technological interventions 16.
13 paź 2018 · With further understanding and utilization of microorganisms, food can produce better flavor, nutrition, and functional metabolites through fermentation. Fermentation is also used in other industries, such as wastewater and garbage disposal, environment, and soil management. The human gut flora, in particular, has begun to receive more attention.
