Fermentation is a metabolic process in which microorganisms or their enzymes convert organic substrates, typically carbohydrates, into simpler compounds while regenerating the cofactors needed to sustain energy production in the absence or limitation of oxygen. Classical pathways include alcoholic fermentation, in w…
Fermentation is a metabolic process in which microorganisms or their enzymes convert organic substrates, typically carbohydrates, into simpler compounds while regenerating the cofactors needed to sustain energy production in the absence or limitation of oxygen. Classical pathways include alcoholic fermentation, in which yeasts such as Saccharomyces cerevisiae reduce pyruvate to ethanol and carbon dioxide, and lactic acid fermentation carried out by various bacteria. Beyond these canonical routes, modern industrial fermentation harnesses microbial physiology to manufacture enzymes, organic acids, solvents, biofuels, and other high-value bioproducts. Process design distinguishes submerged fermentation from solid-state fermentation on lignocellulosic and agro-industrial residues, and increasingly applies statistical optimisation of nutrient salts, carbon sources, pH, and temperature to maximise yield. Research in this area spans the production and purification of industrially relevant enzymes such as cellulases and laccases from bacterial and fungal strains, yeast-mediated bioprocesses, and the valorisation of waste biomass into useful products. Microbial growth kinetics, substrate utilisation, and downstream recovery are central concerns. The peer-reviewed work indexed under this topic reflects fermentation's importance to food and beverage processing, biocatalysis, and biotechnology, linking microbial enzymology, bioprocess engineering, and sustainable use of renewable feedstocks within applied chemistry.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 412 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.