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Citations	Article
84	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
80	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
79	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
62	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
57	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
52	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
49	*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**
48	Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy by Ashutosh Kumar Rai, Naief Hamoud Al Makishah, Zhiqiang Wen, Govind Gupta, Soumya Pandit and Ram Prasad
48	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
47	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

Citations	Article
45	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
41	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
38	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
27	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
25	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
25	Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review by Abidemi Oluranti Ojo and Olga de Smidt
24	*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
24	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
22	*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**
22	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
21	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
15	LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest by Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco and Mariagiovanna Fragasso
12	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
10	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
9	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
8	*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**
7	Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review by Olusegun Oyebade Ikusika, Oluwakamisi Festus Akinmoladun and Conference Thando Mpendulo
7	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
7	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
6	Microbial Preservation and Contamination Control in the Baking Industry by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine

Citations	Article
7	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
5	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	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
4	Dynamic Analysis of Fermentation Quality, Microbial Community, and Metabolome in the Whole Plant Soybean Silage by He Meng, Yan Jiang, Lin Wang, Yuanming Li, Sui Wang, Xiaohong Tong and Shaodong Wang
4	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
4	Cell Walls of Lipid-Rich Microalgae: A Comprehensive Review on Characterisation, Ultrastructure, and Enzymatic Disruption by Sneha Shivakumar, Nicholas Serlini, Sara M. Esteves, Svitlana Miros and Ronald Halim
3	Impacts of Slow-Release Urea in Ruminant Diets: A Review by Szu-Wei Ma and Antonio P. Faciola
2	*Phenotypic Differentiation of Streptococcus thermophilus* and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures by Myra Siddiqi, Armin Tarrah, Zheng-Hao Chen and Gisèle LaPointe**
2	Efficacy of Probiotics in Reducing Pathogenic Potential of Infectious Agents by Poonam Vinayamohan, Divya Joseph, Leya Susan Viju, Sangeetha Ananda Baskaran and Kumar Venkitanarayanan
2	Effects of Fresh Corn Stover to Corn Flour Ratio on Fermentation Quality and Bacterial Community of Mixed Silage by Jintong Li, Ke Wu, Jiaxuan Wu, Chuang Yang, Baoli Sun, Ming Deng, Dewu Liu, Yaokun Li, Guangbin Liu and Yongqing Guo

Citations	Article
443	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
212	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
209	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
204	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
197	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
171	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
161	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
151	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
145	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal

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25634	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
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21067	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
19741	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
18142	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin
17981	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

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21067	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
17981	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
17964	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
15387	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
14929	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
14327	*Bioethanol Production Based on Saccharomyces cerevisiae: Opportunities and Challenges* by Hongyang Zhang, Pengcheng Zhang, Tao Wu and Haihua Ruan
12654	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
11725	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
11660	Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects by Zhangnan Lin, Wei Cong and Jian’an Zhang
11395	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

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15387	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
10395	*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**
9904	Microbial Preservation and Contamination Control in the Baking Industry by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
9426	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
9390	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
7855	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
6535	Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria by João Mota and Alice Vilela
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6274	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
5337	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun

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4835	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
3143	Bacterial Cellulose: From Biofabrication to Applications in Sustainable Fashion and Vegan Leather by Dheanda Absharina, Mohamad Padri, Csilla Veres and Csaba Vágvölgyi
2852	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
2756	Impacts of Slow-Release Urea in Ruminant Diets: A Review by Szu-Wei Ma and Antonio P. Faciola
2735	Advances in Biorefinery of Cattle Manure for Value-Added Products by Wachiranon Chuenchart, Amit Prasad Timilsina, Jiawei Ge and Ajay Shah
2651	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
2632	Innovative Lactic Acid Production Techniques Driving Advances in Silage Fermentation by Xiaorui Zhao, Yu Sun, Zhiyi Chang, Boqing Yao, Zixin Han, Tianyi Wang, Nan Shang and Ran Wang
2574	Cell Walls of Lipid-Rich Microalgae: A Comprehensive Review on Characterisation, Ultrastructure, and Enzymatic Disruption by Sneha Shivakumar, Nicholas Serlini, Sara M. Esteves, Svitlana Miros and Ronald Halim

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5258	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
5030	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
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4241	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
4099	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
3980	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
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3535	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
3258	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song

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3688	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
3017	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
2414	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
2273	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
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2106	Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition by Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen and Claus H. Bang-Berthelsen
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2414	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
1297	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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970	*New Solutions in Single-Cell Protein Production from Methane: Construction of Glycogen-Deficient Mutants of Methylococcus capsulatus* MIR by Sergey Y. But, Ruslan Z. Suleimanov, Igor Y. Oshkin, Olga N. Rozova, Ildar I. Mustakhimov, Nikolai V. Pimenov, Svetlana N. Dedysh and Valentina N. Khmelenina**

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971	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
835	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
754	*Development of Starter Inoculum for Controlled Arabica* Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria by Anna María Polanía Rivera, Jhennifer López Silva, Laura Sofía Torres-Valenzuela and José Luis Plaza Dorado**
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