Fermentation | Editor’s Choice Articles Published in 2024 in the “Fermentation for Food and Beverages” Section

We are pleased to announce the selection of eleven editor’s choice papers, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 5.7). All of these papers have been selected from Volume 10 (2024) by the Editor-in-Chief and Editorial Board Members and have been positively received by researchers; therefore, it is believed that they will interest readers and provide opportunities for follow-up research.

1. “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: http://www.mdpi.com/2311-5637/10/1/68

2. “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: http://www.mdpi.com/2311-5637/10/1/71

3. “Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile”
by María Carla Groff, Sandra Edith Noriega, Rocío Mariel Gil, Nadia Pantano and Gustavo Scaglia
Fermentation 2024, 10(2), 101; https://doi.org/10.3390/fermentation10020101
Available online: http://www.mdpi.com/2311-5637/10/2/101

4. “Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus”
by Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani and Renato L. Binati
Fermentation 2024, 10(3), 128; https://doi.org/10.3390/fermentation10030128
Available online: http://www.mdpi.com/2311-5637/10/3/128

5. “Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods”
by Tomislava Grgić, Saša Drakula, Bojana Voučko, Nikolina Čukelj Mustač and Dubravka Novotni
Fermentation 2024, 10(3), 174; https://doi.org/10.3390/fermentation10030174
Available online: http://www.mdpi.com/2311-5637/10/3/174

6. “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: http://www.mdpi.com/2311-5637/10/5/225

7. “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: http://www.mdpi.com/2311-5637/10/7/342

8. “Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags”
by Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson et al.
Fermentation 2024, 10(7), 371; https://doi.org/10.3390/fermentation10070371
Available online: http://www.mdpi.com/2311-5637/10/7/371

9. “Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt”
by Simona Janoušek Honesová, Eva Samková, Eva Dadáková, Lucie Hasoňová, Markéta Jarošová, Karolína Reindl, and Jan Bárta
Fermentation 2024, 10(9), 462; https://doi.org/10.3390/fermentation10090462
Available online: http://www.mdpi.com/2311-5637/10/9/462

10. “Development and Large-Scale Production of High-Oleic Acid Oil by Fermentation of Microalgae”
by Leon Parker, Kevin Ward, Thomas Pilarski, James Price, Paul Derkach, Mona Correa, Roberta Miller, Veronica Benites, Dino Athanasiadis, Bryce Doherty et al.
Fermentation 2024, 10(11), 566; https://doi.org/10.3390/fermentation10110566
Available online: http://www.mdpi.com/2311-5637/10/11/566

11. “Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation”
by Maret Andreson, Jekaterina Kazantseva, Aili Kallastu, Taaniel Jakobson, Inga Sarand and Mary-Liis Kütt
Fermentation 2024, 10(12), 663; https://doi.org/10.3390/fermentation10120663
Available online: http://www.mdpi.com/2311-5637/10/12/663