Research Topic · Peer-Reviewed

Fermentation

Fermentation is a metabolic process in which microorganisms such as bacteria, yeasts, and fungi convert carbohydrates and other compounds into simpler substances, typically in the absence of oxygen, producing products such as acids, alcohols, and gases. In food and nutrition, fermentation is a long-established metho…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 471× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed June 2026

Overview

Fermentation is a metabolic process in which microorganisms such as bacteria, yeasts, and fungi convert carbohydrates and other compounds into simpler substances, typically in the absence of oxygen, producing products such as acids, alcohols, and gases. In food and nutrition, fermentation is a long-established method of preserving and transforming foods, giving rise to products such as yogurt, kefir, cheese, bread, kimchi, and fermented beverages, while often improving flavor, digestibility, shelf life, and nutritional value. Microbial fermentation can increase the availability of certain nutrients, generate beneficial compounds, and introduce live microorganisms associated with effects on the gut and overall health. Beyond food, fermentation is a foundational tool in biotechnology, used to produce enzymes, organic acids, biofuels, and other valuable products at scale through the controlled cultivation of microbial cultures. The biology of the microorganisms involved, the substrates they act on, and the conditions of the process all shape the outcome. Within the scope of the International Journal of Nutrition, which addresses food, diet, and health, this page gathers peer-reviewed, open-access research relevant to fermentation, including studies of yeast-mediated bioprocesses, microbial enzyme production under fermentation, the role of microbiota and fermented foods in the diet, and the properties of traditional fermented products.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Exact topic International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 12 articles above have been cited 471 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Fermentation, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.