Effects of Temperature, pH, and Agitation on Growth and Butanol Production of Clostridium acetobutylicum, Clostridium beijerinckii, and Clostridium saccharoperbutylacetonicum by Feldmane Linda, Raita Svetlana, Berzina Indra, Geiba Zane, Mika Taras, Kuzmika Iveta, Spalvins Kriss

Subjects: “…abe fermentation…”
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Bio-H2 conversion of wastewater via hybrid dark/photo fermentation reactor by Khaled El sharkawy, Mohamed Elsamadony, Mohamed Gar Alalm, Hafez Afify

Subjects: “…photo fermentation…”
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Beer with Probiotics: Benefits and Challenges of Their Incorporation by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira, Cláudia Pinho

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Microbial biomass conversion for hydrogen production: A review by Muhamad Reda Galih Pangestu, Shaikh Abdur Razzak, Shihab Uddin

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Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review by Sulistia Nengsi, Vritta Amroini Wahyudi, Warkoyo Warkoyo

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Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model by James Nelson, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, Roger Boulton

Subjects: “…wine fermentation…”
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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

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Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation by Yuhan Zhang, Jiao Yang, Yuxi Yan

Subjects: “…wine fermentation…”
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Research progress on fermentation-produced plant-derived bioactive peptides by Lili Zhao, Lili Zhao, Xinhua Liu, Xinhua Liu, Shuping Wang, Shuping Wang, Zhicheng Yin, Zhicheng Yin, Tianyue An, Jiayu Zhang, Ying Liu

Subjects: “…fermentation…”
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Solid State Fermentation—A Promising Approach to Produce Meat Analogues by Agata Milcarz, Joanna Harasym

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Pendampingan Usaha Mikro dalam Peningkatan Produksi dan Perbaikan Teknik Pengemasan Produk Teh Fermentasi Kombucha by Susi Kresnatita, Oesin Oemar, Hadinnupan Panupesi, Suparno Suparno

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Harnessing Switchgrass for Sustainable Energy: Bioethanol Production Processes and Pretreatment Technologies by Hilal Unyay, Nuriye Altınay Perendeci, Piotr Piersa, Szymon Szufa, Agata Skwarczynska-Wojsa

Subjects: “…separate hydrolysis and fermentation…”
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Assessing the Impact of Microwaves and Other Disruptive Pretreatments on <i>Lactiplantibacillus plantarum</i> Growth and the Antioxidant Properties of Broccoli Stalks by Simone Baldassa, Cristina Barrera, Marta Muñoz-Ibáñez, Lucía Seguí

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The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benef... by Mohamed A. Farag, Nurkhalida Kamal, Hamizah Shahirah Hamezah, Merna Saleh, Jiachao Zhang, Ahmed Mediani, Mostafa H. Baky

Subjects: “…Fermentation…”
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Effect of different fermentation methods on the aroma and sensory characteristics of Musalais wine by ZHU Shaolin, CHEN Qiling, ZHANG Wanxueer, HE Jing, GUO Shengting, KAN Luping, YANG Xingyuan

Subjects: “…musalais|inoculation fermentation|natural fermentation|volatile flavor component|sensory evaluation…”
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Biochemical Processes of Lignocellulosic Biomass Conversion by Stanisław Ledakowicz

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Probiotic Fermentation of Defatted Cottonseed Meal for Sustainable Foods and Non-Food Applications by Zhanqiang Yan, Tian Li, Gen Zou, Xiaoling Zhang, Lingbo Qu, Yongjun Wei

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Isolation, identification and characteristics of yeasts from natural fermentation of Citrus macrocarpa by MA Zewei, ZHANG Hongjian, LIU Shuaiguang, LI Rongli, HUANG Huan, ZHENG Lianhe

Subjects: “…citrus macrocarpa|natural fermentation|yeast|isolation and identification|tolerance|fermentation characteristics…”
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Co-culture dynamics between Lachancea cidri and Saccharomyces cerevisiae impact fermentative aroma profile by Vasni Zavaleta, Diego Valderrama-Soto, Luis A. Saona, Romain Minebois, Amparo Querol, Francisco A. Cubillos, Pablo Villarreal

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Mung Bean Starch-Derived Fermented Liquid Alleviates Constipation via 5-HT Modulation and Gut Microbiota Regulation: An In Vivo Study by Tao Ma, Mengtian Zhou, Xinru Zhang, Ruixue Zhang, Ying Wei, Jifeng Liu

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