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Fermentation is a peer-reviewed journal published by MDPI, covering Biofuel production and bioconversion, Fermentation and Sensory Analysis, Probiotics and Fermented Foods. Over its lifetime it has published 4,290 papers, which have received 61,310 citations.
| Publisher | MDPI |
|---|---|
| Reference style | Numbered (MDPI) Numbered — [1], [2] in the text 1. Smith, A.; Jones, B.; Lee, C. A Representative Article Title. Fermentation 2023, 12, 45–58.
Formats any DOI in Fermentation style. No sign-up. |
| Publishes research in | Biofuel production and bioconversion Fermentation and Sensory Analysis Probiotics and Fermented Foods Microbial Metabolic Engineering and Bioproduction Horticultural and Viticultural Research |
| ISSN | 2311-5637 |
| Citation impact (2-yr) | 4.84 |
| h-index | 88 |
| i10-index | 1,774 |
| Article processing charge | $2,165 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | Ministry of Agriculture and Rural Affairs |
| Journal website | www.mdpi.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods.…
Fossil fuels are a major contributor to climate change, and as the demand for energy production increases, alternative sources (e.g., renewables) are becoming more attractive. Biofuels such as bioethanol reduce reliance on fossil fuels and can be compatible with the existing fleet of internal combustion engines. Incorporation of biofuels can reduce internal combustion engine (ICE)…
Propionic acid (propionate) is a commercially valuable carboxylic acid produced through microbial fermentation. Propionic acid is mainly used in the food industry but has recently found applications in the cosmetic, plastics and pharmaceutical industries. Propionate can be produced via various metabolic pathways, which can be classified into three major groups: fermentative pathways, biosynthetic pathways, and…
We isolated several strains of human and animal origin, focusing on the genera Lactobacillus and Bifidobacterium. Samples of cow colostrum, feces and saliva of calves and piglets, and infant feces were acquired, bacterial strains were isolated and identified, and twenty strains of lactobacilli and bifidobacteria were shortlisted for further in vitro analysis of adhesion capacity…
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated…
