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