Fermentation | Top Cited Papers in 2020–2021 in the Section “Microbial Metabolism, Physiology & Genetics”

1. “Multi-Product Lactic Acid Bacteria Fermentations: A Review”
by José Aníbal Mora-Villalobos et al.
Fermentation 2020, 6(1), 23; https://doi.org/10.3390/fermentation6010023
Available online: https://www.mdpi.com/2311-5637/6/1/23
Cited by 52 | Viewed by 7033 

2. “Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products”
by Maria Aspri et al.
Fermentation 2020, 6(1), 30; https://doi.org/10.3390/fermentation6010030
Available online: https://www.mdpi.com/2311-5637/6/1/30
Cited by 46 | Viewed by 4466

3. “Changes Occurring in Spontaneous Maize Fermentation: An Overview”
by Clemencia Chaves-López et al.
Fermentation 2020, 6(1), 36; https://doi.org/10.3390/fermentation6010036
Available online: https://www.mdpi.com/2311-5637/6/1/36
Cited by 25 | Viewed by 2976

4. “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”
by Carmen Berbegal et al.
Fermentation 2020, 6(2), 55; https://doi.org/10.3390/fermentation6020055
Available online: https://www.mdpi.com/2311-5637/6/2/55
Cited by 23 | Viewed by 1747

5. “Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation”
by Hong-Ting Victor Lin et al.
Fermentation 2020, 6(1), 37; https://doi.org/10.3390/fermentation6010037
Available online: https://www.mdpi.com/2311-5637/6/1/37
Cited by 21 | Viewed by 4051

6. “Gluten-Free Brewing: Issues and Perspectives”
by Nazarena Cela et al.
Fermentation 2020, 6(2), 53; https://doi.org/10.3390/fermentation6020053
Available online: https://www.mdpi.com/2311-5637/6/2/53
Cited by 21 | Viewed by 2998

7. “Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety”
by Vittorio Capozzi et al.
Fermentation 2021, 7(1), 24; https://doi.org/10.3390/fermentation7010024
Available online: https://www.mdpi.com/2311-5637/7/1/24
Cited by 16 | Viewed by 1624

8. “Coffee and Yeasts: From Flavor to Biotechnology”
by Lavinia Liliana Ruta et al.
Fermentation 2021, 7(1), 9; https://doi.org/10.3390/fermentation7010009
Available online: https://www.mdpi.com/2311-5637/7/1/9
Cited by 10 | Viewed by 2996 

9. “Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10”
by Mohamed Ali Abdel-Rahman et al.
Fermentation 2021, 7(1), 17; https://doi.org/10.3390/fermentation7010017
Available online: https://www.mdpi.com/2311-5637/7/1/17
Cited by 8 | Viewed by 1449

10. “An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety”
by Alice Vilela
Fermentation 2021, 7(1), 5; https://doi.org/10.3390/fermentation7010005
Available online: https://www.mdpi.com/2311-5637/7/1/5
Cited by 7 | Viewed by 2340