Academic Journal
Q1Fermentation
About Fermentation
Fermentation is a scholarly journal published by Multidisciplinary Digital Publishing Institute (MDPI). SCImago 2025 lists it in Q1, with an SJR of 0.735 and H-index of 76.
Coverage: 2015-2026. Research categories: Plant Science (Q1); Biochemistry, Genetics and Molecular Biology (miscellaneous) (Q2); Food Science (Q2).
Verified field sources
- Journal Impact Factor: 4.1 — Official source; checked 2026-10-03. Journal Impact Factor and reporting year from the publisher imprint.
- Impact Factor year: 2025 — Official source; checked 2026-10-03. Journal Impact Factor and reporting year from the publisher imprint.
- Contact email: fermentation@mdpi.com — Official source; checked 2026-10-03. Journal editorial office email published by MDPI; manuscript files use the submission system.
- Editor(s): Prof. Dr. Christian Kennes (Editor-in-Chief) — Official source; checked 2026-10-03. Current chief editor(s) listed on the official MDPI editorial board. Founding and section editors excluded.
Open-access policies and author information
Reported in the official DOAJ public CSV snapshot (2026-09-01), downloaded 2026-10-03. Record updated 2024-04-10. This snapshot does not establish today’s listing status or fee quotation.
Publisher policy links recorded by DOAJ
- Aims and scope ↗
- Editorial board ↗
- Instructions for authors ↗
- Peer-review policy ↗
- Publication fees ↗
- Fee waivers ↗
- Licence terms ↗
- Copyright policy ↗
- Preservation policy ↗
Source: DOAJ journal record. Journal metadata is distributed by DOAJ under CC0. Confirm current fees, tax, eligibility and waiver terms with the publisher.
Source-backed journal facts
Topics in published research
Biofuel production and bioconversion; Fermentation and Sensory Analysis; Probiotics and Fermented Foods; Microbial Metabolic Engineering and Bioproduction; Ruminant Nutrition and Digestive Physiology; Horticultural and Viticultural Research.
OpenAlex classifies topics from published works. These topics are not the publisher’s official aims and scope.
Source: OpenAlex source record. Retrieved 2026-10-03. Source record updated 2026-10-02. OpenAlex metrics are different from SCImago metrics and the Clarivate Journal Impact Factor.
Journal Metrics
Quartile, SJR and the listed SCImago H-index use the 2025 imported SCImago dataset. A quartile may vary by subject category. Values without a source or reporting year are unverified historical entries. Verify the current Journal Impact Factor with Clarivate or the publisher before using it.
Aims & Scope
The publisher’s official aims and scope have not yet been verified for this profile. Use the journal website to check subject fit and accepted article types before submitting.
Recent Research Articles
Latest publications matched automatically by ISSN.
Comparative Genomic Characterization of Indigenous Oenococcus oeni Strains from Northwestern Argentina
Emilse Bentencourt, Florencia Mohamed, Miguel Fernández de Ullivarri, Lucía M. Mendoza et al.
2026-10-02 · DOI: 10.3390/fermentation12100466Microbial Community Structure and Functional Profiles of Traditional Kazakh Suzbe Across Geographically Distinct Regions
Gulmira T. Kassenova, Zhanara K. Tulemissova, Sagyman Zhadyra, Zubaira Kozhakhmetova et al.
2026-10-02 · DOI: 10.3390/fermentation12100465Bioconversion of Beet Molasses to Exopolysaccharides by High-Sucrose-Tolerant Lactic Acid Bacteria: Strain Screening, Fermentation Optimization and In Vitro Bioactivity Evaluation
Yujie Wang, Chuyu Zheng, Gaoyu Ren, Han Zhang et al.
2026-10-01 · DOI: 10.3390/fermentation12100464Filamentous Fungi for Polyunsaturated Fatty Acid Production: From Strain Resources to Metabolic Engineering
Yajing Yin, Zhemin Yuan, Meng Zhao, Weiting Li et al.
2026-09-30 · DOI: 10.3390/fermentation12100462Optimization of Blue Honeysuckle Co-Fermentation with Lactobacillus rhamnosus and Saccharomyces cerevisiae to Enhance Total Phenolic Content and Antioxidant Activity
Jinyu Du, Zhenchao Wu, Tong Yang, Xuan Tang et al.
2026-09-30 · DOI: 10.3390/fermentation12100463Targeted Mutations in d-ldh and budA Differentially Affect Adaptive Traits and Fermented Milk Quality in Companilactobacillus crustorum MN047
Jia Li, Panpan Wang, Ziwen Qu, Ying Xu et al.
2026-09-29 · DOI: 10.3390/fermentation12100460Coffee Fermentation: From Spontaneous Microbial Succession to Precision Flavor Regulation—A Comprehensive Review
Leqi Tang, Yujue Wang, Jianghua Chen, Qiang Wang et al.
2026-09-29 · DOI: 10.3390/fermentation12100458Effect of Storage and Fermentation Temperature on Aerobic Stability of Whole-Plant Maize Silage
Kristin Rang, Wolfgang Büscher, Yurui Sun, Jessica Paßmann et al.
2026-09-29 · DOI: 10.3390/fermentation12100461Combined Application of Waste-Derived Biochar and Plant Growth-Promoting Rhizobacteria (PGPR) for Mitigating Drought Stress: A Mini-Review
Sasiprapa Kullachonphuri, Nuttapon Khongdee, Suwimon Wicharuck, Yupa Chromkaew et al.
2026-09-29 · DOI: 10.3390/fermentation12100457Correction: Kruyeniski et al. Bench-Scale Second-Generation Bioethanol Production from Bleached Pinus taeda Kraft Pulp. Fermentation 2026, 12, 399
Julia Kruyeniski, Carolina Mónica Mendieta, Fernando Esteban Felissia, María Cristina Area et al.
2026-09-29 · DOI: 10.3390/fermentation12100459UV-Crosslinked Hydrogel Beads for Yeast Encapsulation and Fermentation Produced by Microfluidics
Juan Fernando Campaña-Perez, Sascha Bernard, Lokman Alpsoy, Marta Mollerach et al.
2026-09-28 · DOI: 10.3390/fermentation12100456Whole Genome Metagenomic Comparison of Microbial Communities and Activities in Solid and Liquid Rumen Microenvironments in Beef Steers
Emma P. Fukuda, Emily C. Fowler, Merritt L. Drewery
2026-09-26 · DOI: 10.3390/fermentation12100455Effect of Spontaneous Fermentation on Pesticide Residues in Peppers: Dissipation Patterns and Processing Factors
Tuba Buyuksirit-Bedir
2026-09-26 · DOI: 10.3390/fermentation12100454Advanced Soft Sensor for High-Precision Control of Growth Rate in Fed-Batch Bioprocesses
Aris Melloni, Michal Dabros, Helena Mylise Copeland, Yoann Fink et al.
2026-09-26 · DOI: 10.3390/fermentation12100453Climate Change and Wine Acidity: From Chemistry to Biotechnology
Romana Heralecka, Karolina Kostelnikova, Mojmir Baron, Jiri Sochor et al.
2026-09-25 · DOI: 10.3390/fermentation12100452Feature Review Papers in Microbial Metabolism, Physiology & Genetics, 2nd Edition
Ronnie G. Willaert
2026-09-24 · DOI: 10.3390/fermentation12100450Chemical Characterization and Evaluation of Antioxidant, Anti-PAF and Anti-ADP Activities of Amphiphilic and Lipophilic Extracts from Caprine Milk and Commercial Kefir-Based Yogurt-Type Fermented Product
Anastasia Thanou, Anna Ofrydopoulou, Vasileios D. Prokopiou, Katie Shiels et al.
2026-09-24 · DOI: 10.3390/fermentation12100451Effects of a Guanidinoacetic Acid–Cysteamine Compound Additive on Rumen Metabolism, Fermentation Parameters, and Microbial Communities in Dairy Bulls
Yaodi Han, Yudan Li, Yunfei Zhai, Xinling Wang et al.
2026-09-23 · DOI: 10.3390/fermentation12100449Fermentocosmetology: Integrating Fermentation Science, Microbiome Research, and Dermocosmetic Innovation for Skin Health
Redife Aslihan Uçar, Ömer Şimşek
2026-09-23 · DOI: 10.3390/fermentation12100448Comparison of Two Inoculum Preparation Protocols for Improving the Nutritional Quality of Soybean Meal Fermented with Aspergillus niger and Candida tropicalis
Xiaohui Li, Jinxiu Yu, Ke Tong, Jianfeng Mei et al.
2026-09-22 · DOI: 10.3390/fermentation12100445Reviews
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Version History
October 2, 2026 at 9:03 pm
October 2, 2026