Fermentation Technology

According to the available reports about 98 journals, 115 Conferences, 20 workshops are presently dedicated exclusively to fermentation technology and about 48933 articles are being published on the current trends in fermentation technology. In terms of research annually, USA, Africa, Denmark, Brazil and Canada are some of the leading countries where maximum studies related to fermentation are being carried out.

As reported in the article ‘’Food Technologies: Fermentation’’ Fermentation refers to the use of microorganisms to bring some desirable food properties in the fermented food or beverage. The word ‘fermentation’ indicates ‘anaerobic metabolism’, it is also used to indicate all anaerobic and aerobic microbiological and biochemical modifications that result in quality modifications of food and beverages. Food fermentations not only include typical anaerobic events, such as the lactic acid fermentation, alcoholic fermentation, and brine maturations, but also aerobic processes, such as alkaline fermentation and fungal fermentation. During these fermentations, several antimicrobial metabolites (organic acids, alcohols, and bacteriocins)are formed that enhances the food safety.

The Journal of Fermentation Technology is an academic journal – hosted by OMICS International – a pioneer in open access publishing–and is listed among the top 10 journals in Fermentation technology. The Journal of Fermentation Technology provides a unique platform to researchers and scientist to explore the advanced and latest research developments in the field of food safety and fermentation, thus bridging the gap between researchers and young scientists.