Development of a sustainable route for the production of high‐fructose syrup from the polyfructan inulin by Kongkona Saikia, Hridya Radhakrishnan, Abiram Karanam Rathankumar, Siva Gokul Senthil Kumar, Shravani Kalita, Jenet George, Sivanesan Subramanian, Vaidyanathan Vinoth Kumar

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

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Utilization of wheat straw for fungal phytase production by Zohre Shahryari, Mohammad H. Fazaelipoor, Payam Setoodeh, Ramkumar B. Nair, Mohammad J. Taherzadeh, Younes Ghasemi

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Effects of feeding free and protected acidulated oil on rumen fermentation and milk production in dairy cattle by Nurettin Gülşen, Fatma İnal, Behiç Coşkun, Cavit Arsian, H. Derya Umucalılar

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Research on Trajectory Planning of Fermented Grains Grasping Mechanical Arms by Xuan Liu, Zhaomin Wu, Chang Wang, Jianhua Zhang

Subjects: “…Fermented grains fetching…”
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Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

Subjects: “…dry-fermented sausages…”
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Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides by Kaitao Peng, Yujie Zhang, Qi Zhang, Yunpu Wang, Yuhuan Liu, Xian Cui

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The Probiotication of a Lychee Beverage with <i>Saccharomyces boulardii</i>: An Alternative to Dairy-Based Probiotic Products by Marcela Moreira Terhaag, Otávio Akira Sakai, Fabiana Ruiz, Sandra Garcia, Fernando Rodrigo Bertusso, Sandra Helena Prudêncio

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Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution by Yanan Xia, Wenjing Zhu, Yufan Su, Yongfu Chen

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Effect of fermented Rosa roxburghii Tratt fruit juice on gut microbiota in a dextran sulfate sodium-induced colitis mouse model by Yunyang Zuo, Haoxiang Xu, Dandan Feng, Yuanyuan Shi, Jiuchang Li, Maoyang Wei, Ling Wang, Yulong Zhang, Ping Hu

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Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor <i>Baijiu</i> by Shuai Li, Yueran Han, Ming Yan, Shuyi Qiu, Jun Lu

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Research Progress on Monitoring and Regulation of Closed Solid-State Fermentation Systems by ZHANG Nan, CHENG Siyuan, YU Yongjian, DOU Shuaiwei, LIU Jiaxin, TANG Ruijun, ZHU Yuanyuan, YU Zhen

Subjects: “…closed solid-state fermentation system; monitoring; regulation; fuzzy control…”
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Anaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken by Wei Liu, Wei Wang, Jia Li, Hongya Li, Tongguo Gao, Baocheng Zhu

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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health by Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare

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Enhanced early innate immunity and phagocytosis in grass carp (Ctenopharyngodon idella) induced by Aeromonas hydrophila fermentation broth during initial vaccine response by Xiaobo Yu, Qinglin Yang, Yanhong Jiang, Yanhong Li, Zhengli Wu

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Formation of volatile compounds in salt-mediated naturally fermented cassava by Alberta N.A. Aryee, Christabel Tachie, Aleksei Kaleda

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Design of Bacterial Cultures in Fermented Functional Maize Product Formulation by Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

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Metabolomics mechanism of traditional soy sauce associated with fermentation time by Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu

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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

Subjects: “…microbial fermentation…”
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