Fermentation-Basel

Article	Citations
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods	229
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield	103
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances	70
Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains	62
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product	58
Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum F3 and Mixed Microbial Cultures	55
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review	50
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability	50
Changes Occurring in Spontaneous Maize Fermentation: An Overview	49
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes	48
A Comprehensive Understanding of Electro-Fermentation	47
Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation	45
By-Products in the Malting and Brewing Industries—Re-Usage Possibilities	44
Production of Oligosaccharides from Agrofood Wastes	42
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis	41
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety	40
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits	38
Recent Developments and Current Status of Commercial Production of Fuel Ethanol	37
The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine	37
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study	36
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria	36
Gluten-Free Brewing: Issues and Perspectives	36
Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies	35
Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints	34
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	34

Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits	34
LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential	33
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products	31
Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation	30
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology	30
Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery	30
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review	30
Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review	29
Single Cell Protein Production through Multi Food-Waste Substrate Fermentation	29
Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review	28
Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts	28
Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy	28
Isolation and Characterization of a Cholesterol-Lowering Bacteria from Bubalus bubalis Raw Milk	27
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties	27
Green Extraction of Volatile Fatty Acids from Fermented Wastewater Using Hydrophobic Deep Eutectic Solvents	27
Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi	27
Global View of Biofuel Butanol and Economics of Its Production by Fermentation from Sweet Sorghum Bagasse, Food Waste, and Yellow Top Presscake: Application of Novel Technologies	26
The Xylose Metabolizing Yeast Spathaspora passalidarum is a Promising Genetic Treasure for Improving Bioethanol Production	26
Dual Extraction of Crustacean and Fungal Chitosan from a Single Mucor circinelloides Fermentation	25
Improve Enzymatic Hydrolysis of Lignocellulosic Biomass by Modifying Lignin Structure via Sulfite Pretreatment and Using Lignin Blockers	25
Development of Selenized Lactic Acid Bacteria and their Selenium Bioaccummulation Capacity	25
Coffee and Yeasts: From Flavor to Biotechnology	25
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass	24
Beer Aroma and Quality Traits Assessment Using Artificial Intelligence	24
Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine	24
Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products	24
The Potential of Marine Microalgae for the Production of Food, Feed, and Fuel (3F)	23
Current Progress in Production of Building-Block Organic Acids by Consolidated Bioprocessing of Lignocellulose	23
Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract	23
Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production	23
Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities	22
Side-by-Side Comparison of Clean and Biomass-Derived, Impurity-Containing Syngas as Substrate for Acetogenic Fermentation with Clostridium ljungdahlii	22
Recent Advancements in Biological Conversion of Industrial Hemp for Biofuel and Value-Added Products	22
Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds	22
The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods	22
Yeast Cellular Stress: Impacts on Bioethanol Production	22
Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy	21
Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence	21
Evaluation of Media Components and Process Parameters in a Sensitive and Robust Fed-Batch Syngas Fermentation System with Clostridium ljungdahlii	21
Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications	21
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety	21
Very High Gravity Bioethanol Revisited: Main Challenges and Advances	21
Screening and Molecular Identification of Novel Pectinolytic Bacteria from Forest Soil	21
Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review	20
Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa	20
Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications	20
Aquafeed Production from Fermented Fish Waste and Lemon Peel	20
Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine	20
Exopolysaccharides Production by Cultivating a Bacterial Isolate from the Hypersaline Environment of Salar de Uyuni (Bolivia) in Pretreatment Liquids of Steam-Exploded Quinoa Stalks and Enzymatic Hydr	19
Valorization of Rice Husk for the Production of Porous Biochar Materials	19

Green Synthesis of Copper Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract and Their Evaluation of Anti-Diabetic, Cytotoxic, Anti-Microbial, and Anti-Inflammatory Properties in an In-Vitro	19
Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid	19
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience	19
Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies	19
Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning	18
From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages	18
Production of Ulvan Oligosaccharides with Antioxidant and Angiotensin-Converting Enzyme-Inhibitory Activities by Microbial Enzymatic Hydrolysis	18
Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus Strain	18
Production of Renewable Lipids by the Diatom Amphora copulata	18
Simulation and Performance Analysis of Integrated Gasification–Syngas Fermentation Plant for Lignocellulosic Ethanol Production	18
Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation	18
Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria	18
Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement	18
Rootlets, a Malting By-Product with Great Potential	18
Gasification of Woody Biomasses and Forestry Residues: Simulation, Performance Analysis, and Environmental Impact	18
Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology	18
Evaluation of Nutritional Composition of Pure Filamentous Fungal Biomass as a Novel Ingredient for Fish Feed	18
Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation	18
Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs	18
Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology	18
A Meta-Analysis of Essential Oils Use for Beef Cattle Feed: Rumen Fermentation, Blood Metabolites, Meat Quality, Performance and, Environmental and Economic Impact	17
In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains	17
Microalgae and Cyanobacteria Biomass Pretreatment Methods: A Comparative Analysis of Chemical and Thermochemical Pretreatment Methods Aimed at Methane Production	17
Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.	17
Intensification of Acidogenic Fermentation for the Production of Biohydrogen and Volatile Fatty Acids—A Perspective	17
Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5	17
Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation	17
Anaerobic Co-Digestion of Sheep Manure and Waste from a Potato Processing Factory: Techno-Economic Analysis	17
Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation	17
Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A	17
The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk	17
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil	16
Highly Efficient 2,3-Butanediol Production by Bacillus licheniformis via Complex Optimization of Nutritional and Technological Parameters	16
An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety	16
Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10	16
Innovations in Sourdough Bread Making	16
Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics	16
Health Benefits of Postbiotics Produced by E. coli Nissle 1917 in Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.)	16
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora	16
Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues	16
Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities	16
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas	15
Advances in Wine Fermentation	15
Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats	15
Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food	15
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products	15
Identification, Quantification and Kinetic Study of Carotenoids and Lipids in Rhodotorula toruloides CBS 14 Cultivated on Wheat Straw Hydrolysate	15
Impact of Natural Degradation on the Aged Lignocellulose Fibers of Moroccan Cedar Softwood: Structural Elucidation by Infrared Spectroscopy (ATR-FTIR) and X-ray Diffraction (XRD)	15
Effects of Selenium Supplementation on Rumen Microbiota, Rumen Fermentation, and Apparent Nutrient Digestibility of Ruminant Animals: A Review	15
Modeling of Hydrogen Production by Applying Biomass Gasification: Artificial Neural Network Modeling Approach	15
Machine Learning Algorithms for Temperature Management in the Anaerobic Digestion Process	15
Two-Stage Anaerobic Codigestion of Crude Glycerol and Micro-Algal Biomass for Biohydrogen and Methane Production by Anaerobic Sludge Consortium	15
Use of Corn-Steep Water Effluent as a Promising Substrate for Lactic Acid Production by Enterococcus faecium Strain WH51-1	15
Integrated Marine Biogas: A Promising Approach towards Sustainability	15
Application of Augmented Reality in the Sensory Evaluation of Yogurts	15
Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae	15
Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health	15
Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1	15
Application of Terpenoid Compounds in Food and Pharmaceutical Products	15
Natural Substrates and Culture Conditions to Produce Pigments from Potential Microbes in Submerged Fermentation	15
Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure	15
Impact of Specialty Malts on Wort and Beer Characteristics	14
Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value	14
Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats	14
Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats	14
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction	14
Yeast Carotenoids: Cost-Effective Fermentation Strategies for Health Care Applications	14
Effects of Rubber Seed Kernel Fermented with Yeast on Feed Utilization, Rumen Fermentation and Microbial Protein Synthesis in Dairy Heifers	14
pH Auto-Sustain-Based Fermentation Supports Efficient Gamma-Aminobutyric Acid Production by Lactobacillus brevis CD0817	14
Purification and Characterization of Strong Simultaneous Enzyme Production of Protease and α-Amylase from an Extremophile-Bacillus sp. FW2 and Its Possibility in Food Waste Degradation	14
Dynamic Co-Cultivation Process of Corynebacterium glutamicum Strains for the Fermentative Production of Riboflavin	14
Establishing Mixotrophic Growth of Cupriavidus necator H16 on CO2 and Volatile Fatty Acids	14
The Technological Perspectives of Kombucha and Its Implications for Production	14
Anaerobic Digestion, Codigestion of Food Waste, and Chicken Dung: Correlation of Kinetic Parameters with Digester Performance and On-Farm Electrical Energy Generation Potential	14
Net Energy Analysis and Techno-Economic Assessment of Co-Production of Bioethanol and Biogas from Cellulosic Biomass	14
Bioprocess Strategy of Haematococcus lacustris for Biomass and Astaxanthin Production Keys to Commercialization: Perspective and Future Direction	14
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review	14
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk	14
Recovering Apple Agro-Industrial Waste for Bioethanol and Vinasse Joint Production: Screening the Potential of Chile	14
Enhanced Energy Recovery from Food Waste by Co-Production of Bioethanol and Biomethane Process	13

Food Waste Valorization	13
Production of Omega-3 Fatty Acids from the Microalga Crypthecodinium cohnii by Utilizing Both Pentose and Hexose Sugars from Agricultural Residues	13
Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins	13
Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds	13
Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms	13
Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics	13
Wine Saccharomyces Yeasts for Beer Fermentation	13
Thorough Investigation of the Effects of Cultivation Factors on Polyhydroalkanoates (PHAs) Production by Cupriavidus necator from Food Waste-Derived Volatile Fatty Acids	13
Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives	13
Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa	13
Utilization of Yeast Waste Fermented Citric Waste as a Protein Source to Replace Soybean Meal and Various Roughage to Concentrate Ratios on In Vitro Rumen Fermentation, Gas Kinetic, and Feed Digestion	13
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa	13
Sweet Dreams (Are Made of This): A Review and Perspectives on Aspartic Acid Production	13
Antidiabetic and Hypolipidemic Efficiency of Lactobacillus plantarum Fermented Oat (Avena sativa) Extract in Streptozotocin-Induced Diabetes in Rats	13
Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative	13
Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage	13
Efficient Co-Utilization of Biomass-Derived Mixed Sugars for Lactic Acid Production by Bacillus coagulans Azu-10	13
Enhancing the Quality of Total Mixed Ration Containing Cottonseed or Rapeseed Meal by Optimization of Fermentation Conditions	13
Phages in Fermented Foods: Interactions and Applications	13
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production	13
Bioethanol Production Optimization from KOH-Pretreated Bombax ceiba Using Saccharomyces cerevisiae through Response Surface Methodology	13
Aeration and Stirring in Yarrowia lipolytica Lipase Biosynthesis during Batch Cultures with Waste Fish Oil as a Carbon Source	13
Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders	12
Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting	12
Towards a Complete Exploitation of Brewers’ Spent Grain from a Circular Economy Perspective	12
Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre	12
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process	12
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota	12
Enhancement of PHA Production by a Mixed Microbial Culture Using VFA Obtained from the Fermentation of Wastewater from Yeast Industry	12
In Vitro Fermentation Characteristics and Methane Mitigation Responded to Flavonoid Extract Levels from Alternanthera sissoo and Dietary Ratios	12
Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris	12
New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine	12
Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing	12
Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation	12
Recent Progress in Microalgae-Based Technologies for Industrial Wastewater Treatment	12
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium	12
Hydrolyzed Agricultural Residues—Low-Cost Nutrient Sources for l-Lactic Acid Production	12
Mathematical Analysis and Update of ADM1 Model for Biomethane Production by Anaerobic Digestion	12
How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases	12
Increase in Electrical Parameters Using Sucrose in Tomato Waste	12
Biohydrogen and Methane Production from Sugarcane Leaves Pretreated by Deep Eutectic Solvents and Enzymatic Hydrolysis by Cellulolytic Consortia	12
Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme	12
Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma	12
Effect of Volatile Fatty Acids Accumulation on Biogas Production by Sludge-Feeding Thermophilic Anaerobic Digester and Predicting Process Parameters	12
Antioxidant Content of Aronia Infused Beer	12
Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies	12
The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread	12
Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review	12
Golden Berry Waste for Electricity Generation	12
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations	12
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review	12
Homologous Recombination: A GRAS Yeast Genome Editing Tool	12
Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition	12
Development of a Microalgae-Based Continuous Starch-to-Hydrogen Conversion Approach	11
Simultaneous Saccharification and Fermentation of Empty Fruit Bunches of Palm for Bioethanol Production Using a Microbial Consortium of S. cerevisiae and T. harzianum	11
Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions	11
Ginger Beer: An Overview of Health Benefits and Recent Developments	11
Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia	11
Phytochemical Analysis, Antibacterial and Antibiofilm Activities of Aloe vera Aqueous Extract against Selected Resistant Gram-Negative Bacteria Involved in Urinary Tract Infections	11
Dynamic Variations in Rumen Fermentation Characteristics and Bacterial Community Composition during In Vitro Fermentation	11
Recent Advances in Marine Microalgae Production: Highlighting Human Health Products from Microalgae in View of the Coronavirus Pandemic (COVID-19)	11
Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics	11
The Effect of Different Lactic Acid Bacteria Inoculants on Silage Quality, Phenolic Acid Profiles, Bacterial Community and In Vitro Rumen Fermentation Characteristic of Whole Corn Silage	11
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	11
Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine	11
Adaptive Network Fuzzy Inference System and Particle Swarm Optimization of Biohydrogen Production Process	11
Sustainable and Eco-Friendly Conversions of Olive Mill Wastewater-Based Media by Pleurotus pulmonarius Cultures	11
Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling	11
Vitamin K in COVID-19—Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics	11
In Situ Product Recovery of Bio-Based Industrial Platform Chemicals: A Guideline to Solvent Selection	11
Optimization of Alpha-Amylase Production by a Local Bacillus paramycoides Isolate and Immobilization on Chitosan-Loaded Barium Ferrite Nanoparticles	11
Biodegradation of Methylene Blue Using a Novel Lignin Peroxidase Enzyme Producing Bacteria, Named Bacillus sp. React3, as a Promising Candidate for Dye-Contaminated Wastewater Treatment	11
Performance Evaluation of Pressurized Anaerobic Digestion (PDA) of Raw Compost Leachate	11
Biomethane Production from the Mixture of Sugarcane Vinasse, Solid Waste and Spent Tea Waste: A Bayesian Approach for Hyperparameter Optimization for Gaussian Process Regression	11
The Effects of Halogenated Compounds on the Anaerobic Digestion of Macroalgae	11
Response-Surface Statistical Optimization of Submerged Fermentation for Pectinase and Cellulase Production by Mucor circinelloides and M. hiemalis	11
Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation	11
Pineapple Waste Cell Wall Sugar Fermentation by Saccharomyces cerevisiae for Second Generation Bioethanol Production	11
High-Gossypol Whole Cottonseed Exhibited Mediocre Rumen Degradability and Less Microbial Fermentation Efficiency than Cottonseed Hull and Cottonseed Meal with an In Vitro Gas Production Technique	11
Lignocellulosic Biorefinery Technologies: A Perception into Recent Advances in Biomass Fractionation, Biorefineries, Economic Hurdles and Market Outlook	11
Nutritional Contributions and Health Associations of Traditional Fermented Foods	11
Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder	11
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages	11
Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods	11
Contribution of Fermentation Technology to Building Blocks for Renewable Plastics	11
Fermentation Ability of Bovine Colostrum by Different Probiotic Strains	11
Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning	10
Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts	10
Enzymatic Hydrolysis Strategies for Cellulosic Sugars Production to Obtain Bioethanol from Eucalyptus globulus Bark	10
Effects of Sucrose, Glucose and Molasses on Fermentation Quality and Bacterial Community of Stylo Silage	10
Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana	10
Conversion of Xylose from Birch Hemicellulose Hydrolysate to 2,3-Butanediol with Bacillus vallismortis	10
Advances in Komagataella phaffii Engineering for the Production of Renewable Chemicals and Proteins	10
Increasing Anaerobic Digestion Efficiency Using Food-Waste-Based Biochar	10
Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis CD0817 by Coupling Fermentation with Self-Buffered Whole-Cell Catalysis	10