Fermentation (ISSN 2311-5637) is an international, peer-reviewed, open access, online journal publishing high quality original research papers, review articles, short communications and technical notes on all research areas of fermentation related to new and emerging products, processes and technologies including biopharmaceuticals and biotech drugs.The journal aims at a broad multidisciplinary readership, which includes both academia and industries, and covers broad areas of research and technological advances on all aspects of fermentation. We aim to encourage researchers to publish their experimental, theoretical, and computational results in as much detail as necessary. We thus restrict neither paper length nor number of figures and tables.
发酵-巴塞尔(Fermentation-basel)是一本由MDPI出版的一本BIOTECHNOLOGY & APPLIED MICROBIOLOGY学术刊物，主要报道BIOTECHNOLOGY & APPLIED MICROBIOLOGY相关领域研究成果与实践。本刊已入选来源期刊，出版周期4 issues/year。2021-2022年最新版WOS分区等级：Q2，2023年发布的影响因子为3.3，CiteScore指数3.8，SJR指数0.549。本刊为开放获取期刊。 《发酵》（ISSN 2311-5637）是一本国际性、同行评审、开放获取的在线期刊，发表高质量的原创研究论文、评论文章、简短通讯和技术说明，涉及与新兴产品、工艺和技术（包括生物制药和生物技术药物）相关的所有发酵研究领域。该期刊面向广泛的多学科读者，包括学术界和工业界，涵盖发酵各个方面的广泛研究和技术进步。我们旨在鼓励研究人员尽可能详细地发表他们的实验、理论和计算结果。因此，我们不限制论文长度，也不限制图表数量。
Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review
来源期刊：FermentationDOI：10.3390/fermentation5030081
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
来源期刊：FermentationDOI：10.3390/FERMENTATION5030054
Use of Nonconventional Yeasts for Modulating Wine Acidity
来源期刊：FermentationDOI：10.3390/FERMENTATION5010027
The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds
来源期刊：FermentationDOI：10.3390/FERMENTATION5020046
The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View
来源期刊：FermentationDOI：10.3390/FERMENTATION5020033
Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts
来源期刊：FermentationDOI：10.3390/FERMENTATION5010029
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
来源期刊：FermentationDOI：10.3390/fermentation5030064
Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17
来源期刊：FermentationDOI：10.3390/FERMENTATION5030052
Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate
来源期刊：FermentationDOI：10.3390/FERMENTATION5020031
Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production
来源期刊：FermentationDOI：10.3390/FERMENTATION5020051
Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria
来源期刊：FermentationDOI：10.3390/fermentation6010001
Selection of Native Non- Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
来源期刊：FermentationDOI：10.3390/FERMENTATION5030060
Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
来源期刊：FermentationDOI：10.3390/FERMENTATION5030067
Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods
来源期刊：FermentationDOI：10.3390/FERMENTATION5020047
Optimization of the Enzymatic Synthesis of Pentyl Oleate with Lipase Immobilized onto Novel Structured Support
来源期刊：FermentationDOI：10.3390/FERMENTATION5020048
Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts
来源期刊：FermentationDOI：10.3390/FERMENTATION5030071
The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines
来源期刊：FermentationDOI：10.3390/FERMENTATION5030070
Impact of Hydrolysis Methods on the Utilization of Agricultural Residues as Nutrient Source for D-lactic Acid Production by Sporolactobacillus inulinus
来源期刊：FermentationDOI：10.3390/FERMENTATION5010012
Four Challenges for Better Biocatalysts
来源期刊：FermentationDOI：10.3390/FERMENTATION5020039
Functional Role of Probiotics and Prebiotics on Skin Health and Disease
来源期刊：FermentationDOI：10.3390/FERMENTATION5020041
Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus
来源期刊：FermentationDOI：10.3390/FERMENTATION5020049
In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains
来源期刊：FermentationDOI：10.3390/fermentation5040100
Yeast Life Span and its Impact on Food Fermentations
来源期刊：FermentationDOI：10.3390/FERMENTATION5020037
Looking at the Origin: Some Insights into the General and Fermentative Microbiota of Vineyard Soils
来源期刊：FermentationDOI：10.3390/FERMENTATION5030078
The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation
来源期刊：FermentationDOI：10.3390/fermentation5040093
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort
来源期刊：FermentationDOI：10.3390/fermentation5040089
Conversion of Plant Secondary Metabolites upon Fermentation of Mercurialis perennis L. Extracts with two Lactobacteria Strains
来源期刊：FermentationDOI：10.3390/FERMENTATION5020042
The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains
来源期刊：FermentationDOI：10.3390/fermentation5040086
Improved Raoultella planticola Strains for the Production of 2,3-Butanediol from Glycerol
来源期刊：FermentationDOI：10.3390/FERMENTATION5010011
Xylose-Enriched Ethanol Fermentation Stillage from Sweet Sorghum for Xylitol and Astaxanthin Production
来源期刊：FermentationDOI：10.3390/fermentation5040084
Effects of Seawater on Carotenoid Production and Lipid Content of Engineered Saccharomyces cerevisiae
来源期刊：FermentationDOI：10.3390/FERMENTATION5010006
Enhanced Production and Quantitative Evaluation of Nigericin from the Algerian Soil-Living Streptomyces youssoufiensis SF10 Strain
来源期刊：FermentationDOI：10.3390/FERMENTATION5010013
Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10
来源期刊：FermentationDOI：10.3390/FERMENTATION5020045
Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus
来源期刊：FermentationDOI：10.3390/FERMENTATION5010020
Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus
来源期刊：FermentationDOI：10.3390/FERMENTATION5020044
Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology
来源期刊：FermentationDOI：10.3390/FERMENTATION5030072
Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage
来源期刊：FermentationDOI：10.3390/fermentation5040097
Estimating Economic and Environmental Impacts of Red-Wine-Making Processes in the USA
来源期刊：FermentationDOI：10.3390/FERMENTATION5030077
Enological Repercussions of Non-Saccharomyces Species
来源期刊：FermentationDOI：10.3390/FERMENTATION5030068
Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates
来源期刊：FermentationDOI：10.3390/FERMENTATION5010010
Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations
来源期刊：FermentationDOI：10.3390/fermentation5030062
Pretreatment of Sweet Sorghum Bagasse for Ethanol Production Using Na2CO3 Obtained by NaOH Absorption of CO2 Generated in Sweet Sorghum Juice Ethanol Fermentation
来源期刊：FermentationDOI：10.3390/fermentation5040091
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
来源期刊：FermentationDOI：10.3390/fermentation6010002
Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains
来源期刊：FermentationDOI：10.3390/FERMENTATION5030066
Modelling and Multi-Criteria Decision Making for Selection of Specific Growth Rate Models of Batch Cultivation by Saccharomyces cerevisiae Yeast for Ethanol Production
来源期刊：FermentationDOI：10.3390/fermentation5030061
Evaluation of ionic liquids as in situ extraction agents during the alcoholic fermentation of carob pod extracts.
来源期刊：FermentationDOI：10.3390/fermentation5040090
The Second-Generation Biomethane from Mandarin Orange Peel under Cocultivation with Methanogens and the Armed Clostridium cellulovorans
来源期刊：FermentationDOI：10.3390/fermentation5040095
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation
来源期刊：FermentationDOI：10.3390/FERMENTATION5030058
Safety and Microbiological Quality
来源期刊：FermentationDOI：10.3390/FERMENTATION5020050
Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production
来源期刊：FermentationDOI：10.3390/fermentation5040092
