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Citations	Article
98	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
72	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
72	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
60	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
59	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
59	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
58	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
56	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
53	*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**
52	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

Citations	Article
60	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
52	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
42	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
37	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
36	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
36	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
32	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
27	Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects by Zhangnan Lin, Wei Cong and Jian’an Zhang
26	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
25	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

Citations	Article
19	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
19	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
12	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	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
10	*Bioprospecting of Metschnikowia pulcherrima* Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production by Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, Bruno Testa, Francesco Letizia, Onejda Kyçyk, Renata Kongoli, Mamica Ruci, Fatbardha Lamçe, Kapllan Sulaj and Massimo Iorizzo**
10	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
9	*The Use of Trichoderma* spp. for the Bioconversion of Agro-Industrial Waste Biomass via Fermentation: A Review by Paula C. Lima, Parastoo Karimian, Ema Johnston and Carol J. Hartley**
9	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
8	The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology by Piotr Lalowski and Dorota Zielińska
8	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

Citations	Article
5	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
4	Effects of Lignocellulosic Biomass-Derived Hydrolysate Inhibitors on Cell Growth and Lipid Production During Microbial Fermentation of Oleaginous Microorganisms—A Review by Qiwei Lyu, Rouf Ahmad Dar, Frank Baganz, Adam Smoliński, Abdel-Hamied Mohamed Rasmey, Ronghou Liu and Le Zhang
4	*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**
4	Advancing Sparkling Wine in the 21st Century: From Traditional Methods to Modern Innovations and Market Trends by Camelia Elena Luchian, Dragoș Grosaru, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Andrei Scutarașu and Valeriu V. Cotea
3	Biotechnological Strategies for Ethanol Reduction in Wine by Bruno Testa, Francesca Coppola, Mariantonietta Succi and Massimo Iorizzo
3	Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage by Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, Marcela Mendes Salazar, Simone Hickmann Flôres and Patrícia da Silva Malheiros
3	*Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria* on Quality, Moisture Distribution, and Protein Structure in Fermentation by Yangyi Zheng, Gaiming Zhao, Shichang Zhao, Xuan Li, Wenming Cui, Long Xu, Chaozhi Zhu and Lin Tong**
2	Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions by Furkan Demirgül, Halil İbrahim Kaya, Redife Aslıhan Ucar, Naciye Afranur Mitaf and Ömer Şimşek
2	Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice by Xiujun Li, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu and Zhaosheng Wang
2	Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides by Minnu Sasi, Sandeep Kumar, Om Prakash, Veda Krishnan, Vinayaka, Govind Singh Tomar, Jigni Mishra, Arpitha S R, Parshant Kaushik, Virendra Singh Rana and Anil Dahuja

Citations	Article
513	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
240	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
218	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
213	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
206	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
189	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
176	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
165	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
164	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
150	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal

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84740	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
29812	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
28219	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
27329	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
25652	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
24845	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
23017	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
21628	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin
21555	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
21532	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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23017	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
21532	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
21530	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
18999	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
17375	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
16399	*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**
15878	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
14770	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
14243	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
14064	Probiotic Functional Yogurt: Challenges and Opportunities by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla

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15878	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
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10977	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
10849	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
7042	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
5495	Production of Carotenoids by Microorganisms by Margarita Saubenova, Alexander Rapoport, Mekala Venkatachalam, Laurent Dufossé, Zhanerke Yermekbay and Yelena Oleinikova
5105	Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance by João Mota and Alice Vilela
4979	Bacterial Cellulose: From Biofabrication to Applications in Sustainable Fashion and Vegan Leather by Dheanda Absharina, Mohamad Padri, Csilla Veres and Csaba Vágvölgyi
4527	*The Use of Trichoderma* spp. for the Bioconversion of Agro-Industrial Waste Biomass via Fermentation: A Review by Paula C. Lima, Parastoo Karimian, Ema Johnston and Carol J. Hartley**
4510	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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3340	A Review of Sensors for the Monitoring, Modeling, and Control of Commercial Wine Fermentations by Roger Boulton, James Nelson and André Knoesen
3296	Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
3164	The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds by Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong and Dong-Hwa Shin
3078	Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review by Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán and Claudia Yuritzi Figueroa-Hernández
3023	Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations by Jun Liu and Jian Lu
2938	*Expanding Horizons: The Untapped Potential of Kluyveromyces marxianus* in Biotechnological Applications by Diana Reina-Posso and Fernando A. Gonzales-Zubiate**
2887	*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**
2875	Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era by Remziye Asar, Sinem Erenler, Dilara Devecioglu, Humeyra Ispirli, Funda Karbancioglu-Guler, Hale Inci Ozturk and Enes Dertli
2865	Design and Operation of a Multifunctional Pilot-Scale Bioreactor for Enhanced Aerobic Fermentation by Mauro Moresi
2824	Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods by Jiun Shen Loo, Siti Nur Hazwani Oslan, Nur Anis Safiah Mokshin, Rafidah Othman, Zarina Amin, Wipawee Dejtisakdi, Asep Awaludin Prihanto and Joo Shun Tan

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5985	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
5015	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
4686	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
4444	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
4384	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
3906	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
3503	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
3362	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
3325	Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol and Carlos Ricardo Soccol
3212	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

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3045	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
2682	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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1917	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
1894	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
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1727	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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1324	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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987	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
898	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
894	Production of Carotenoids by Microorganisms by Margarita Saubenova, Alexander Rapoport, Mekala Venkatachalam, Laurent Dufossé, Zhanerke Yermekbay and Yelena Oleinikova
891	*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**
872	Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking by Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha and Mkrtich Harutyunyan
843	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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514	*Exploring the Fermentation Potential of Kluyveromyces marxianus* NS127 for Single-Cell Protein Production by Lichao Dong, Yanyan Wu, Mingxia Li, Chan Zhang, Jialu Cao, Rodrigo Ledesma-Amaro, Weiwei Zhao and Dingrong Kang**
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