Fermentation | 2024 Editor’s Choice Articles (I)

Here, we announce five editor’s choice articles, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 3.8), Volume 10 (2024), selected by the Editor-in-Chief and Editorial Board Members and well received by researchers. We therefore believe that they will arouse the interest of readers and provide opportunities for follow-up research.

1. “A Semi-Continuous Fermentation Process for Pulque Production Using Microfiltration-Sterilized Aguamiel and Aseptic Conditions to Standardize the Overall Quality of the Beverage”
by Concepción Calderón-García, Paula Cecilia Guadarrama-Mendoza, Edith Ponce-Alquicira, Adelfo Escalante, Yesica Ruiz-Ramírez and Rogelio Valadez-Blanco
Fermentation 2024, 10(7), 342; https://doi.org/10.3390/fermentation10070342
Available online: https://www.mdpi.com/2311-5637/10/7/342

2. “Autochthonous Ingredients for Craft Beer Production”
by Vanesa Postigo, Luz Mauro, Teresa Diaz, Roberto Saiz, Teresa Arroyo and Margarita García
Fermentation 2024, 10(5), 225; https://doi.org/10.3390/fermentation10050225
Available online: https://www.mdpi.com/2311-5637/10/5/225

3. “Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds”
by Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng, Jeffrey Appiagyei, Yanshu Li, Kerry Clark, Afusat Yinka Aregbe, Sanabil Yaqoob and Yongkun Ma
Fermentation 2024, 10(1), 71; https://doi.org/10.3390/fermentation10010071
Available online: https://www.mdpi.com/2311-5637/10/1/71

4. “Mixotrophic Syngas Conversion Enables the Production of meso-2,3-butanediol with Clostridium autoethanogenum”
by Anne Oppelt, Anton Rückel, Markus Rupp and Dirk Weuster-Botz
Fermentation 2024, 10(2), 102; https://doi.org/10.3390/fermentation10020102
Available online: https://www.mdpi.com/2311-5637/10/2/102

5. “Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile”
by Floriana Boscaino, Elena Ionata, Salvatore De Caro and Alida Sorrentino
Fermentation 2024, 10(1), 68; https://doi.org/10.3390/fermentation10010068
Available online: https://www.mdpi.com/2311-5637/10/1/68