Fermentation-Basel

Article	Citations
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods	318
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield	162
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances	90
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review	74
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability	73
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product	71
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes	61
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis	60
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review	58
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology	51
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria	50
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety	48
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	48
Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review	47
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits	46
Recent Developments and Current Status of Commercial Production of Fuel Ethanol	46
Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints	42
Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy	41
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties	41
Single Cell Protein Production through Multi Food-Waste Substrate Fermentation	40
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products	39
Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery	39
Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation	38
Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits	36
Current Progress in Production of Building-Block Organic Acids by Consolidated Bioprocessing of Lignocellulose	35

Improve Enzymatic Hydrolysis of Lignocellulosic Biomass by Modifying Lignin Structure via Sulfite Pretreatment and Using Lignin Blockers	34
LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential	34
Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review	34
Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa	33
Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications	32
Coffee and Yeasts: From Flavor to Biotechnology	32
Green Extraction of Volatile Fatty Acids from Fermented Wastewater Using Hydrophobic Deep Eutectic Solvents	32
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass	32
Isolation and Characterization of a Cholesterol-Lowering Bacteria from Bubalus bubalis Raw Milk	32
Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review	31
Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi	31
Valorization of Rice Husk for the Production of Porous Biochar Materials	30
Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy	30
The Potential of Marine Microalgae for the Production of Food, Feed, and Fuel (3F)	30
Very High Gravity Bioethanol Revisited: Main Challenges and Advances	30
Recent Advancements in Biological Conversion of Industrial Hemp for Biofuel and Value-Added Products	30
Yeast Cellular Stress: Impacts on Bioethanol Production	29
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)	29
Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus Strain	28
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	28
Application of Terpenoid Compounds in Food and Pharmaceutical Products	28
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety	27
The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods	27
Production of Ulvan Oligosaccharides with Antioxidant and Angiotensin-Converting Enzyme-Inhibitory Activities by Microbial Enzymatic Hydrolysis	27
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota	26
In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains	26
Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract	26
Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications	26
From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages	25
Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products	25
Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation	25
Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria	25
Screening and Molecular Identification of Novel Pectinolytic Bacteria from Forest Soil	24
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products	24
Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs	24
Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities	24
The Technological Perspectives of Kombucha and Its Implications for Production	24
Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology	24
Evaluation of Nutritional Composition of Pure Filamentous Fungal Biomass as a Novel Ingredient for Fish Feed	24
Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5	24
Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence	24
Aquafeed Production from Fermented Fish Waste and Lemon Peel	23
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes	23
The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review	22
Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience	22
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	22
A Meta-Analysis of Essential Oils Use for Beef Cattle Feed: Rumen Fermentation, Blood Metabolites, Meat Quality, Performance and, Environmental and Economic Impact	22
Intensification of Acidogenic Fermentation for the Production of Biohydrogen and Volatile Fatty Acids—A Perspective	22
Food Waste Valorization	22
Microalgae and Cyanobacteria Biomass Pretreatment Methods: A Comparative Analysis of Chemical and Thermochemical Pretreatment Methods Aimed at Methane Production	22

Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.	22
Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology	22
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits	22
Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues	22
Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives	22
Production of Renewable Lipids by the Diatom Amphora copulata	22
Effects of Selenium Supplementation on Rumen Microbiota, Rumen Fermentation, and Apparent Nutrient Digestibility of Ruminant Animals: A Review	22
Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies	22
pH Auto-Sustain-Based Fermentation Supports Efficient Gamma-Aminobutyric Acid Production by Lactobacillus brevis CD0817	21
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora	21
Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid	21
Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation	21
Natural Substrates and Culture Conditions to Produce Pigments from Potential Microbes in Submerged Fermentation	21
Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions	21
Premier, Progress and Prospects in Renewable Hydrogen Generation: A Review	21
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review	21
The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk	21
Recent Progress in Microalgae-Based Technologies for Industrial Wastewater Treatment	21
Enhanced Energy Recovery from Food Waste by Co-Production of Bioethanol and Biomethane Process	21
Advances in Wine Fermentation	21
Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement	21
Rootlets, a Malting By-Product with Great Potential	21
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa	20
Modeling of Hydrogen Production by Applying Biomass Gasification: Artificial Neural Network Modeling Approach	20
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	20
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil	20
Antidiabetic and Hypolipidemic Efficiency of Lactobacillus plantarum Fermented Oat (Avena sativa) Extract in Streptozotocin-Induced Diabetes in Rats	20
An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety	20
Innovations in Sourdough Bread Making	20
Lignocellulosic Biorefinery Technologies: A Perception into Recent Advances in Biomass Fractionation, Biorefineries, Economic Hurdles and Market Outlook	20
Machine Learning Algorithms for Temperature Management in the Anaerobic Digestion Process	20
Anaerobic Co-Digestion of Sheep Manure and Waste from a Potato Processing Factory: Techno-Economic Analysis	19
Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats	19
Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities	19
Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10	19
Application of Augmented Reality in the Sensory Evaluation of Yogurts	19
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	19
Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders	19
Gasification of Woody Biomasses and Forestry Residues: Simulation, Performance Analysis, and Environmental Impact	19
Dynamic Variations in Rumen Fermentation Characteristics and Bacterial Community Composition during In Vitro Fermentation	19
Yeast Carotenoids: Cost-Effective Fermentation Strategies for Health Care Applications	19
Probiotics in the Sourdough Bread Fermentation: Current Status	19
Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food	18
Use of Corn-Steep Water Effluent as a Promising Substrate for Lactic Acid Production by Enterococcus faecium Strain WH51-1	18
Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation	18
Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation	18
Phytochemical Analysis, Antibacterial and Antibiofilm Activities of Aloe vera Aqueous Extract against Selected Resistant Gram-Negative Bacteria Involved in Urinary Tract Infections	18
Two-Stage Anaerobic Codigestion of Crude Glycerol and Micro-Algal Biomass for Biohydrogen and Methane Production by Anaerobic Sludge Consortium	18
Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins	18
Health Benefits of Postbiotics Produced by E. coli Nissle 1917 in Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.)	18
Response-Surface Statistical Optimization of Submerged Fermentation for Pectinase and Cellulase Production by Mucor circinelloides and M. hiemalis	18
New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine	18
Effect of Volatile Fatty Acids Accumulation on Biogas Production by Sludge-Feeding Thermophilic Anaerobic Digester and Predicting Process Parameters	18
Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation	18
Integrated Marine Biogas: A Promising Approach towards Sustainability	18
Impact of Specialty Malts on Wort and Beer Characteristics	18
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas	18
Fermented Foods of Korea and Their Functionalities	17
Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder	17
Biohydrogen and Methane Production from Sugarcane Leaves Pretreated by Deep Eutectic Solvents and Enzymatic Hydrolysis by Cellulolytic Consortia	17
Recent Advances in Marine Microalgae Production: Highlighting Human Health Products from Microalgae in View of the Coronavirus Pandemic (COVID-19)	17
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction	17
Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa	17
Microbial Astaxanthin Production from Agro-Industrial Wastes—Raw Materials, Processes, and Quality	17
Aeration and Stirring in Yarrowia lipolytica Lipase Biosynthesis during Batch Cultures with Waste Fish Oil as a Carbon Source	17
Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms	17
Production of Single-Cell Protein from Fruit Peel Wastes Using Palmyrah Toddy Yeast	17
Thorough Investigation of the Effects of Cultivation Factors on Polyhydroalkanoates (PHAs) Production by Cupriavidus necator from Food Waste-Derived Volatile Fatty Acids	17
Dynamic Co-Cultivation Process of Corynebacterium glutamicum Strains for the Fermentative Production of Riboflavin	17
Effects of Microbial Inoculation with Different Indigenous Bacillus Species on Physicochemical Characteristics and Bacterial Succession during Short-Term Composting	17
Simultaneous Saccharification and Fermentation of Empty Fruit Bunches of Palm for Bioethanol Production Using a Microbial Consortium of S. cerevisiae and T. harzianum	17
Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure	17
Optimization of Growth Conditions to Enhance PHA Production by Cupriavidus necator	17
Wine Saccharomyces Yeasts for Beer Fermentation	17
Remedial Action of Yoghurt Enriched with Watermelon Seed Milk on Renal Injured Hyperuricemic Rats	17
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	17
Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains	17
Establishing Mixotrophic Growth of Cupriavidus necator H16 on CO2 and Volatile Fatty Acids	17
Food Waste to Bioethanol: Opportunities and Challenges	17
Biomethane Production from the Mixture of Sugarcane Vinasse, Solid Waste and Spent Tea Waste: A Bayesian Approach for Hyperparameter Optimization for Gaussian Process Regression	16

Enzymatic Hydrolysis Strategies for Cellulosic Sugars Production to Obtain Bioethanol from Eucalyptus globulus Bark	16
Towards a Complete Exploitation of Brewers’ Spent Grain from a Circular Economy Perspective	16
Sweet Dreams (Are Made of This): A Review and Perspectives on Aspartic Acid Production	16
Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics	16
Traditional and New Microorganisms in Lactic Acid Fermentation of Food	16
Identification, Quantification and Kinetic Study of Carotenoids and Lipids in Rhodotorula toruloides CBS 14 Cultivated on Wheat Straw Hydrolysate	16
Anaerobic Digestion, Codigestion of Food Waste, and Chicken Dung: Correlation of Kinetic Parameters with Digester Performance and On-Farm Electrical Energy Generation Potential	16
Nutritional Contributions and Health Associations of Traditional Fermented Foods	16
Highly Efficient 2,3-Butanediol Production by Bacillus licheniformis via Complex Optimization of Nutritional and Technological Parameters	16
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	16
Sustainable and Eco-Friendly Conversions of Olive Mill Wastewater-Based Media by Pleurotus pulmonarius Cultures	16
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production	16
Bioethanol Production Optimization from KOH-Pretreated Bombax ceiba Using Saccharomyces cerevisiae through Response Surface Methodology	16
Lipase from Yarrowia lipolytica: Prospects as an Industrial Biocatalyst for Biotechnological Applications	16
Hydrogen and Methane Production from Anaerobic Co-Digestion of Sorghum and Cow Manure: Effect of pH and Hydraulic Retention Time	16
Efficient Co-Utilization of Biomass-Derived Mixed Sugars for Lactic Acid Production by Bacillus coagulans Azu-10	15
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process	15
Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds	15
Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value	15
Effects of Rubber Seed Kernel Fermented with Yeast on Feed Utilization, Rumen Fermentation and Microbial Protein Synthesis in Dairy Heifers	15
The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread	15
Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation	15
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	15
Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition	15
Mathematical Analysis and Update of ADM1 Model for Biomethane Production by Anaerobic Digestion	15
Phages in Fermented Foods: Interactions and Applications	15
Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics	15
Recovering Apple Agro-Industrial Waste for Bioethanol and Vinasse Joint Production: Screening the Potential of Chile	15
Golden Berry Waste for Electricity Generation	15
Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage	15
Performance Evaluation of Pressurized Anaerobic Digestion (PDA) of Raw Compost Leachate	15
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles	15
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	15
A New Insight into the Composition and Physical Characteristics of Corncob—Substantiating Its Potential for Tailored Biorefinery Objectives	15
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk	15
Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity	15
Potential and Restrictions of Food-Waste Valorization through Fermentation Processes	15
Bioprocess Strategy of Haematococcus lacustris for Biomass and Astaxanthin Production Keys to Commercialization: Perspective and Future Direction	15
Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review	14
Butyrate Properties in Immune-Related Diseases: Friend or Foe?	14
Green Synthesis of Silver Nanoparticles Using a Biosurfactant from Bacillus cereus UCP 1615 as Stabilizing Agent and Its Application as an Antifungal Agent	14
Advancements in Microalgal Biorefinery Technologies and Their Economic Analysis and Positioning in Energy Resource Market	14
Enhancing Efficiency of Anaerobic Digestion by Optimization of Mixing Regimes Using Helical Ribbon Impeller	14
Biomethane Production from Sugarcane Vinasse in a Circular Economy: Developments and Innovations	14
Role of Chitin and Chitosan in Ruminant Diets and Their Impact on Digestibility, Microbiota and Performance of Ruminants	14
Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre	14
Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications	14
Net Energy Analysis and Techno-Economic Assessment of Co-Production of Bioethanol and Biogas from Cellulosic Biomass	14
Petroleum Hydrocarbon Catabolic Pathways as Targets for Metabolic Engineering Strategies for Enhanced Bioremediation of Crude-Oil-Contaminated Environments	14
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages	14
Constructed Wetland Coupled Microbial Fuel Cell: A Clean Technology for Sustainable Treatment of Wastewater and Bioelectricity Generation	14
Development of a Microalgae-Based Continuous Starch-to-Hydrogen Conversion Approach	14
Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation	14
Value-Added Products from Ethanol Fermentation—A Review	14
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake	14
Enhancement of PHA Production by a Mixed Microbial Culture Using VFA Obtained from the Fermentation of Wastewater from Yeast Industry	14
In Vitro Fermentation Characteristics and Methane Mitigation Responded to Flavonoid Extract Levels from Alternanthera sissoo and Dietary Ratios	14
Production of Omega-3 Fatty Acids from the Microalga Crypthecodinium cohnii by Utilizing Both Pentose and Hexose Sugars from Agricultural Residues	14
In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products	14
Effects of Sucrose, Glucose and Molasses on Fermentation Quality and Bacterial Community of Stylo Silage	14
Adaptive Network Fuzzy Inference System and Particle Swarm Optimization of Biohydrogen Production Process	14
Lignin Biodegradation and Its Valorization	14
Enhancing the Quality of Total Mixed Ration Containing Cottonseed or Rapeseed Meal by Optimization of Fermentation Conditions	14
A Review Unveiling Various Machine Learning Algorithms Adopted for Biohydrogen Productions from Microalgae	13
Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd	13
Effect of Hydraulic Retention Time and Organic-Loading Rate on Two-Staged, Semi-Continuous Mesophilic Anaerobic Digestion of Food Waste during Start-Up	13
Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread	13
Contribution of Fermentation Technology to Building Blocks for Renewable Plastics	13
Effects of Cellulase, Lactobacillus plantarum, and Sucrose on Fermentation Parameters, Chemical Composition, and Bacterial Community of Hybrid Pennisetum Silage	13
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process	13
Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis CD0817 by Coupling Fermentation with Self-Buffered Whole-Cell Catalysis	13
Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation	13
Pineapple Waste Cell Wall Sugar Fermentation by Saccharomyces cerevisiae for Second Generation Bioethanol Production	13
In Pursuit of Understanding the Rumen Microbiome	13
Agro-Industrial Wastewaters for Algal Biomass Production, Bio-Based Products, and Biofuels in a Circular Bioeconomy	13
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application	13
Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts	13
Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine	13
Advances in Komagataella phaffii Engineering for the Production of Renewable Chemicals and Proteins	13
Photosynthetic Carbon Uptake Correlates with Cell Protein Content during Lipid Accumulation in the Microalga Chlorella vulgaris NIES 227	13
Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions	13
Unlocking the Potential of Fermentation in Cosmetics: A Review	13
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	13
Waste Apple Pomace Conversion to Acrylic Acid: Economic and Potential Environmental Impact Assessments	13
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations	13
Feasible Utilization of Waste Limestone as a Calcium Source for Microbially Induced Carbonate Precipitation (MICP)	13
Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris	13
Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods	13
Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement	13
Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies	13
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium	13
Quality Traits of Sourdough Bread Obtained by Novel Digital Technologies and Machine Learning Modelling	13
Sugarcane Bagasse-Based Ethanol Production and Utilization of Its Vinasse for Xylitol Production as an Approach in Integrated Biorefinery	12
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	12
Seaweed Fertilizer Prepared by EM-Fermentation Increases Abundance of Beneficial Soil Microbiome in Paddy (Oryzasativa L.) during Vegetative Stage	12