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Citations	Article
89	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
87	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
66	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
62	Application of Terpenoid Compounds in Food and Pharmaceutical Products by Mei Fan, Siqi Yuan, Lingshan Li, Jia Zheng, Dong Zhao, Chengjun Wang, Hong Wang, Xun Liu and Jun Liu
55	Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications by Jua Kim, Young-Min Kim, Veeranjaneya Reddy Lebaka and Young-Jung Wee
54	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) by Yousra Bouramdane, Somia Fellak, Fouad El Mansouri and Abdellatif Boukir
51	*Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus* Strain by Najeeb Ullah, Mujaddad Ur Rehman, Abid Sarwar, Muhammad Nadeem, Rubina Nelofer, Hafiz Abdullah Shakir, Muhammad Irfan, Muhammad Idrees, Sumaira Naz, Ghulam Nabi, Sana Shah, Tariq Aziz, Metab Alharbi, Abdulrahman Alshammari and Faleh Alqahtani**
51	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
50	Improve Enzymatic Hydrolysis of Lignocellulosic Biomass by Modifying Lignin Structure via Sulfite Pretreatment and Using Lignin Blockers by Caoxing Huang, Ruolin Li, Wei Tang, Yayue Zheng and Xianzhi Meng
49	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song

Citations	Article
48	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
46	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
45	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
31	Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao
29	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
28	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
26	*Lipase from Yarrowia lipolytica: Prospects as an Industrial Biocatalyst for Biotechnological Applications* by Jessica Lopes da Silva, Misael Bessa Sales, Viviane de Castro Bizerra, Millena Mara Rabelo Nobre, Ana Kátia de Sousa Braz, Patrick da Silva Sousa, Antônio L. G. Cavalcante, Rafael L. F. Melo, Paulo Gonçalves De Sousa Junior, Francisco S. Neto, Aluísio Marques da Fonseca and José Cleiton Sousa dos Santos
26	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
23	*Examining the Impact of Substrate Composition on the Biochemical Properties and Antioxidant Activity of Pleurotus* and Agaricus Mushrooms by Panagiota Diamantopoulou, Katerina Fourtaka, Eirini Maria Melanouri, Marianna Dedousi, Ilias Diamantis, Chrysavgi Gardeli and Seraphim Papanikolaou**
23	Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications by Douglas José Faria, Anna Paula Azevedo de Carvalho and Carlos Adam Conte-Junior

Citations	Article
28	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
16	Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova
11	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
11	*Health-Promoting Effects of Lactobacillus acidophilus* and Its Technological Applications in Fermented Food Products and Beverages by Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz**
11	A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage by Douglas Luiz Koakoski, Tiago Bordin, Damiano Cavallini and Giovanni Buonaiuto
11	A Review of Antimicrobial Peptides: Structure, Mechanism of Action, and Molecular Optimization Strategies by Xu Ma, Qiang Wang, Kexin Ren, Tongtong Xu, Zigang Zhang, Meijuan Xu, Zhiming Rao and Xian Zhang
9	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
8	Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product by Monize Bürck, Camilly Fratelli, Marcelo Assis and Anna Rafaela Cavalcante Braga
8	Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu
6	Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages by Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska and Monika Trząskowska

Citations	Article
9	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
6	Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications by Emanuel do Nascimento Muniz, Rebeca Teixeira de Queiroz Montenegro, Daniel Nascimento da Silva, Alan Portal D’Almeida, Luciana Rocha Barros Gonçalves and Tiago Lima de Albuquerque
4	Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources by Alan Portal D’Almeida and Tiago Lima de Albuquerque
3	Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang and Kunyi Liu
3	Biofilm-Based Immobilization Fermentation for Continuous hEGF Production in Saccharomyces cerevisiae by Kaiqi Zhi, Zhiguo An, Mingyang Zhang, Kehan Liu, Yafan Cai, Zhenyu Wang, Di Zhang, Jinle Liu, Zhi Wang, Chenjie Zhu, Dong Liu, Sheng Yang and Hanjie Ying
3	Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae by Monize Bürck, Ailton Cesar Lemes, Mariana Buranelo Egea and Anna Rafaela Cavalcante Braga
2	*A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum* Mycelium by Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng and Jie Gang**
2	*Enzymes Produced by the Genus Aspergillus* Integrated into the Biofuels Industry Using Sustainable Raw Materials by Fernando Enrique Rosas-Vega, Roberta Pozzan, Walter Jose Martínez-Burgos, Luiz Alberto Junior Letti, Patricia Beatriz Gruening de Mattos, Lucia Carolina Ramos-Neyra, Gabriel Spinillo Dudeque, Gustavo Amaro Bittencourt, Gabriela dos S. Costa, Luciana Porto de Souza Vandenberghe and Carlos Ricardo Soccol**
2	Membrane-Assisted Dark Fermentation for Integrated Biohydrogen Production and Purification: A Comprehensive Review by Octavio García-Depraect, Laura Vargas-Estrada, Raúl Muñoz and Roberto Castro-Muñoz
2	*Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces* and Commercial Saccharomyces Yeasts by María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez and Eduardo Dellacassa**

Citations	Article
470	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
223	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
215	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
207	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
198	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
174	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
168	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
154	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
154	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez
147	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal

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26751	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
25262	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
25106	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
23092	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
22980	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
20661	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
20425	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
19690	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin

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20425	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
19550	Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation by Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu and Zheng Wang
18164	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
16697	Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao
15810	*Bioethanol Production Based on Saccharomyces cerevisiae: Opportunities and Challenges* by Hongyang Zhang, Pengcheng Zhang, Tao Wu and Haihua Ruan
14576	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
13039	*Health-Promoting Effects of Lactobacillus acidophilus* and Its Technological Applications in Fermented Food Products and Beverages by Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz**
12750	Additivities for Soluble Recombinant Protein Expression in Cytoplasm of Escherichia coli by Denis L. Atroshenko, Egor P. Sergeev, Diana I. Golovina and Anastasia A. Pometun
12726	Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food by Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera
12437	Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects by Zhangnan Lin, Wei Cong and Jian’an Zhang

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18164	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
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11968	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
11094	Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu
9717	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
8040	A Review of Antimicrobial Peptides: Structure, Mechanism of Action, and Molecular Optimization Strategies by Xu Ma, Qiang Wang, Kexin Ren, Tongtong Xu, Zigang Zhang, Meijuan Xu, Zhiming Rao and Xian Zhang
7474	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
7277	Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies by Kexue Liang, Hongzhen Luo and Qi Li
6139	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
5176	Bacterial Nanocellulose Produced by Cost-Effective and Sustainable Methods and Its Applications: A Review by Siriporn Taokaew

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7474	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
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3369	Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications by Emanuel do Nascimento Muniz, Rebeca Teixeira de Queiroz Montenegro, Daniel Nascimento da Silva, Alan Portal D’Almeida, Luciana Rocha Barros Gonçalves and Tiago Lima de Albuquerque
3176	The Immunosuppressant Tacrolimus (FK506) Facing the 21st Century: Past Findings, Present Applications and Future Trends by Carlos Barreiro, Ana Ibañez, Sonia Garrido-Chamorro and José Luis Barredo
3111	Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens by Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay and Yelena Oleinikova
2833	Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang and Kunyi Liu
2775	Research and Prospects of Enzymatic Hydrolysis and Microbial Fermentation Technologies in Protein Raw Materials for Aquatic Feed by Qiang Wang, Zhitao Qi, Weilai Fu, Mingzhu Pan, Xidong Ren, Xian Zhang and Zhiming Rao
2702	Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources by Alan Portal D’Almeida and Tiago Lima de Albuquerque
2494	*Continuous Cultivation of Yarrowia lipolytica: Potential, Challenges, and Case Studies* by Svetlana V. Kamzolova
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5627	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
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4287	Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
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4221	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
3817	Algae: The Reservoir of Bioethanol by Thummala Chandrasekhar, Duddela Varaprasad, Poreddy Gnaneswari, Battana Swapna, Khateef Riazunnisa, Vankara Anu Prasanna, Mallikarjuna Korivi, Young-Jung Wee and Veeranjaneya Reddy Lebaka
3617	Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios
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3817	Algae: The Reservoir of Bioethanol by Thummala Chandrasekhar, Duddela Varaprasad, Poreddy Gnaneswari, Battana Swapna, Khateef Riazunnisa, Vankara Anu Prasanna, Mallikarjuna Korivi, Young-Jung Wee and Veeranjaneya Reddy Lebaka
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2654	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
1460	Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu
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956	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
908	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
875	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun

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