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Citations	Article
83	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
83	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
76	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
76	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
72	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
70	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
67	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
65	Green Synthesis of Copper Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract and Their Evaluation of Anti-Diabetic, Cytotoxic, Anti-Microbial, and Anti-Inflammatory Properties in an In-Vitro Approach by Kanagavalli Ramasubbu, Siddharth Padmanabhan, Khalid A. Al-Ghanim, Marcello Nicoletti, Marimuthu Govindarajan, Nadezhda Sachivkina and Vijayarangan Devi Rajeswari
65	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
62	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

Citations	Article
70	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
65	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
62	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
55	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
44	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
40	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
38	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
35	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
31	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
31	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar

Citations	Article
31	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
24	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
20	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
18	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
16	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
15	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
12	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
12	Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
11	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
10	*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**

Citations	Article
9	Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
8	Microbial Community and Metabolic Pathways in Anaerobic Digestion of Organic Solid Wastes: Progress, Challenges and Prospects by Jiachang Cao, Chen Zhang, Xiang Li, Xueye Wang, Xiaohu Dai and Ying Xu
6	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento
4	A Novel Approach for Enhancing the Terpenoid Content in Wine Using Starmerella bacillaris by María Belén Listur, Valentina Martín, Karina Medina, Francisco Carrau, Eduardo Boido, Eduardo Dellacassa and Laura Fariña
3	Impact of Selected Starter-Based Sourdough Types on Fermentation Performance and Bio-Preservation of Bread by Khadija Atfaoui, Sara Lebrazi, Anas Raffak, Youssef Chafai, Karima El Kabous, Mouhcine Fadil and Mohammed Ouhssine
3	*Optimization of Monascus purpureus* Culture Conditions in Rice Bran for Enhanced Monascus Pigment Biosynthesis by Di Chen, Yanping Xu, Han Li and Xuemin Zhu**
3	Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice by Muhammet Ercan, Mehmet Akbulut, Hacer Çoklar and Talha Demirci
3	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
3	*Bioconversion of Olive Pomace: A Solid-State Fermentation Strategy with Aspergillus* sp. for Detoxification and Enzyme Production by Laura A. Rodríguez, María Carla Groff, Sofía Alejandra Garay, María Eugenia Díaz, María Fabiana Sardella and Gustavo Scaglia**
3	Emerging Technologies in Pretreatment and Hydrolysis for High-Solid-Loading Bioethanol Production from Lignocellulosic Biomass by Nida Arshad, Elizabeth Jayex Panakkal, Palani Bharathy Kalivarathan, Atthasit Tawai, Santi Chuetor, Wanwitoo Wanmolee, Suchata Kirdponpattara, Aiya Chantarasiri, Suchitra Rakesh, Athanasia Amanda Septevani, Ponnusami Venkatachalam and Malinee Sriariyanun

Citations	Article
633	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
286	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
236	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
235	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
226	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
217	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
200	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
181	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
172	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
170	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik

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36254	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
35868	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
35328	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
31725	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
31287	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
30278	*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**
29916	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
28861	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
27633	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
26561	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska

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36254	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
31287	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
30278	*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**
27633	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
26561	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
25992	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
23674	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
23059	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
22808	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
21946	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

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17729	Benefits of Kombucha Consumption: A Systematic Review of Clinical Trials Focused on Microbiota and Metabolic Health by Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Rayanne Santos de Paulo, Carolynne Martins Teixeira, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros, Fermín I. Milagro and Josefina Bressan
14118	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
13852	Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
13459	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
11907	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
11340	Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations by Jun Liu and Jian Lu
10058	*Research Progress on Nutritional Properties of Noni (Morinda citrifolia* L.) Fruit and Its Fermented Foods by Qianjin Ni, Zhi Zhang, Liying Niu, Runqiang Yang, Lingming Xiong, Dajing Li and Zhuqing Dai**
9415	*Response of Akkermansia muciniphila* to Bioactive Compounds: Effects on Its Abundance and Activity by Jair Alejandro Temis-Cortina, Harold Alexis Prada-Ramírez, Hulme Ríos-Guerra, Judith Espinosa-Raya and Raquel Gómez-Pliego**
9014	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
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5637	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento
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5225	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
4796	Novel Fermentation Techniques for Improving Food Functionality: An Overview by Precious O. Ajanaku, Ayoyinka O. Olojede, Christiana O. Ajanaku, Godshelp O. Egharevba, Faith O. Agaja, Chikaodi B. Joseph and Remilekun M. Thomas
4764	Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
4341	Enhancing the Nutritional Value of Foods Through Probiotics and Dietary Fiber from Fruit and Berry Pomace by Jolita Jagelavičiūtė, Loreta Bašinskienė and Dalia Čižeikienė
3970	β-Glucosidase: Progress from Basic Mechanism to Frontier Application by Linqing Li, Hanyu Liu, Tianyi Liu, Jingyi Mi, Ruitao Cai and Huilian Xu
3647	Impact of Selected Starter-Based Sourdough Types on Fermentation Performance and Bio-Preservation of Bread by Khadija Atfaoui, Sara Lebrazi, Anas Raffak, Youssef Chafai, Karima El Kabous, Mouhcine Fadil and Mohammed Ouhssine
3616	Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement by Natali Hernández-Parada, Hugo Gabriel Gutiérrez-Ríos, Patricia Rayas-Duarte, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, María Cruz Figueroa-Espinoza and Claudia Yuritzi Figueroa-Hernández
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4269	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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4269	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
2902	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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1737	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

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1387	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
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1029	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
1015	Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
982	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
911	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
878	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
824	*Expanding Horizons: The Untapped Potential of Kluyveromyces marxianus* in Biotechnological Applications by Diana Reina-Posso and Fernando A. Gonzales-Zubiate**
803	*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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1045	PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS by Chuan Xiao, Jianxiong Dou, Naan Zhang, Laizhuang Liu, Shengjie Du, Xiancai Rao and Longjiang Yu
643	Microbial Community and Metabolic Pathways in Anaerobic Digestion of Organic Solid Wastes: Progress, Challenges and Prospects by Jiachang Cao, Chen Zhang, Xiang Li, Xueye Wang, Xiaohu Dai and Ying Xu
483	Impact of Lactic Acid Bacteria on Sour India Pale Ale (IPA) Fermentation: Growth Dynamics, Acidification, and Flavor Modulation by Yue Chih, Shen-Shih Chiang and Ching-Hsiu Tsai
479	Novel Fermentation Techniques for Improving Food Functionality: An Overview by Precious O. Ajanaku, Ayoyinka O. Olojede, Christiana O. Ajanaku, Godshelp O. Egharevba, Faith O. Agaja, Chikaodi B. Joseph and Remilekun M. Thomas
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405	Production of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake by Levent Yurdaer Aydemir, Hande Demir, Zafer Erbay, Elif Kılıçarslan, Pelin Salum and Melike Beyza Ozdemir
393	*Fungifuels: Polyethylene Decomposition and Electricity Generation with Aspergillus ochraceopetaliformis* in Microbial Fuel Cell Systems by Rojas-Flores Segundo, Magaly De La Cruz-Noriega, Nancy Soto-Deza, Nélida Milly Otiniano, Cabanillas-Chirinos Luis and Anibal Alviz-Meza**
384	In Silico Modeling of Metabolic Pathways in Probiotic Microorganisms for Functional Food Biotechnology by Baiken B. Baimakhanova, Amankeldi K. Sadanov, Irina A. Ratnikova, Gul B. Baimakhanova, Saltanat E. Orasymbet, Aigul A. Amitova, Gulzat S. Aitkaliyeva and Ardak B. Kakimova
374	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
360	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento

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86034	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
23122	*Optimization of Arthrospira platensis* (Spirulina) Growth: From Laboratory Scale to Pilot Scale by Florian Delrue, Emilie Alaux, Lagia Moudjaoui, Clément Gaignard, Gatien Fleury, Amaury Perilhou, Pierre Richaud, Martin Petitjean and Jean-François Sassi**
22317	Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements by Brooks B. Danahy, David L. Minnick and Mark B. Shiflett
21491	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
19132	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
18782	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
17978	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
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17259	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
17009	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis

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161166	Fermentation: 10th Anniversary Guest Editor Badal C. Saha \| Number of Papers: 31
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52181	Quality and Sensory Analysis of Fermented Products Guest Editor Yunguo Liu \| Number of Papers: 11
51776	In Vitro Fermentation, 3rd Edition Guest Editor Mengzhi Wang \| Number of Papers: 15
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43908	New Research on Strains Improvement and Microbial Biosynthesis Guest Editors Kaloyan Petrov and Penka Petrova \| Number of Papers: 10
43900	Sustainable Development of Food Waste Biorefineries Guest Editors Jose Luis García-Morales and Francisco Jesús Fernández Morales \| Number of Papers: 11
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38197	Application of Fermentation Technology in Animal Nutrition Guest Editors Wansup Kwak and Siran Wang \| Number of Papers: 13
32063	*10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation"* Guest Editor Ren-You Gan \| Number of Papers: 15

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