ISSN: 2167-7972

Fermentation Technology
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Editorial Board

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Editor-in-Chief
Robert Dekker
Lakehead University
Canada

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Francisco Carrau
University of the Republic
Spain

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Marco Gobbetti
University of Bari
Italy

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About the Journal

Fermentation Technology is a common scientific platform which includes a wide range of disciplines under its scope for the authors to contribute towards the pool of knowledge relevant to fermentation. Fermentation Technology is one of the best Open Acces journals of Scholarly publishing.

Fermentation Technology is an academic and scholarly Open Access journal intends to publish the recent information from the current developments in the subject. Articles will be considered in the form of original articles, review articles, case reports, short communications, etc. All content published in this journal will be disseminated unrestrictedly following the open access policy. Stringent peer review is followed for each submitted article to ensure the quality of the contribution.

Review processing for any submission will be performed by the editorial board members of Fermentation Technology. Minimum two independent reviewer’s approval and editor approval is mandatory for acceptance of any article. Authors may submit manuscripts and follow their progress through the online system, hopefully leading to publication. Reviewers can download manuscripts and submit their opinions to the Editor. Editors can manage the whole submission/review/revise/publish process.

Culture medium

A growth medium or medium may be a liquid or gel designed to support the expansion of microorganisms or cells, or tiny plants just like the bryophyte Physcomitrella patens.There area unit differing kinds of media for growing differing kinds of cells. There area unit 2 major kinds of growth media: those used for cell culture, that use specific cell varieties derived from plants or animals, and microbiological culture, that area unit used for growing microorganisms, like microorganism or yeast. the foremost common growth media for organisms area unit nutrient broths and agar plates; specialised media area unit generally needed for microorganism and cell culture growth. Some organisms, termed fastidious organisms, need specialised environments owing to complicated nutritionary needs. Viruses, as an example, area unit obligate animate thing parasites and need a growth medium containing living cells.

Related Journals of Culture Medium
Journal of Bacteriology & Parasitology, Journal of Plant Pathology & Microbiology, Fermentation Technology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Journal of Industrial Microbiology and Biotechnology, Clinical Microbiology.

Strain development

Strain development, After associate organism manufacturing a valuable product is known, it becomes necessary to extend the merchandise yield from fermentation to minimise production prices. Product yields will be exaggerated by the subsequent strategies: (i) developing an appropriate medium for fermentation, (ii) processing the fermentation method, and (iii) up the productivity of the strain. (i) Mutant selection, (ii) Recombination, and (iii) Recombinant DNA technology.

Related Journals of Strain Development
Journal of Clinical & Experimental Pathology, Journal of Medical Microbiology & Diagnosis, Research & Reviews: Journal of Microbiology and Biotechnology, Journal of Immunooncology, Reviews in Molecular Biotechnology, Microbial Biotechnology, Journal of Industrial Microbiology and Biotechnology, Medical Microbiology.

Advancements in fermentation

Fermentation technology has been a long-favored organic process owing to its simplicity of reaction, high specificity, low costs, and flexibility of application. trendy industries have complemented the essential principle of fermentation with advances in techniques and biotechnology to increase its application to the assembly of a spread of biochemicals, biomolecules, and biofuels. Fermentation’s applications area unit speedily breaching the orbit of food stuff like wine, cheese, bread, and beer, into high-value chemicals, pharmaceutical ingredients, and food-related chemicals. Further, rising hydrocarbon costs and depleting fuel reserves have created a strong case for affordable and easy fermentation processes for manufacturing drop-in chemical replacements. “There has been a spurt in analysis efforts, each within the company and tutorial sector, driven mostly by fermentation applications among the energy and utilities, specialty chemicals, and prescribed drugs industries,” says the analyst of this analysis. “Energy - or a lot of specifically, biofuels - has evinced sizeable interest in applying fermentative techniques to provide cost-competitive bioethanol.”

Related Journals of Advancements in fermentation
Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Biology and Medicine, Journal of Fermentation Technology, Biotechnology Journal, Fermentation — Open Access, , International Journal of Microbiology.

Biotechnology

Biotechnology is that the use of living systems and organisms to develop or create product, or "any technological application that uses biological systems,living organisms or derivatives thence, to create or modify product or processes for specific use". counting on the tools and applications, it typically overlaps with the (related) fields of biotechnology, medicine engineering, etc.

Related Journals of Biotechnology
Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Journal of Advanced Chemical Engineering, Research & Reviews: Journal of Microbiology and Biotechnology, Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Biotechnology Advances, Biotechnology Progress, Journal of Biotechnology and Nature Biotechnology.

Fermentation Process

Fermentation may be a metabolism that converts sugar to acids, gases or alcohol. It happens in yeast and microorganism, however conjointly in oxygen-starved muscle cells, as within the case of carboxylic acid fermentation. Fermentation is additionally used a lot of broadly speaking to visit the majority growth of microorganisms on a growth medium, typically with the goal of manufacturing a selected chemical product. French biologist life scientist is commonly remembered for his insights into fermentation and its microbic causes. The science of fermentation is thought as zymology.

Related Journals of Fermentation Process
Fermentation Technology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Biology and Medicine, Fermentation — Open Access, Veterinary Microbiology Journals.

Yeast Fermentation

Yeasts area unit being microorganisms classified within the Fungi, with 1,500 species presently delineated (estimated to be a hundred and twenty fifth of all delineated plant life species). Yeasts area unit animate thing, though some species with yeast forms could become cellular through the formation of strings of connected budding cells called pseudohyphae, or false hyphae, as seen in most molds. Yeast size will vary greatly counting on the species, usually mensuration 3–4 µm in diameter, though some yeasts will reach over forty µm. Most yeasts reproduce asexually by cell division, and lots of do thus by associate uneven division method referred to as budding.

Related Journals of Yeast Fermentation
Journal of Advanced Chemical Engineering, Research & Reviews: Journal of Microbiology and Biotechnology, Chemical Sciences Journal, Journal of Molecular and Genetic Medicine, Yeast, FEMS Yeast Research, Microbial Biotechnology

Fermentation Products

Fermentation Products Which area unit foods made or preserved by the action of microorganisms. during this context, fermentation usually refers to the fermentation of sugar to alcohol victimisation yeast, however different fermentation processes involve the employment of microorganism like true bacteria, as well as the creating of foods like food and dish. The science of fermentation is thought as zymology.

Related Journals of Biotechnology
Chemical Sciences Journal, Biology and Medicine, Journal of Advanced Chemical Engineering, Research & Reviews: Journal of Microbiology and Biotechnology, Food Technology and Biotechnology, Journal of Industrial Microbiology, Biotechnology and Yeast, International Journal of Microbiology Research.

Lactic Acid Fermentation

Lactic acid fermentation may be a organic process by that aldohexose and different six-carbon sugars  (also, disaccharides of six-carbon sugars, e.g. disaccharide or lactose) area unit regenerate into cellular energy and also the substance suck. it's associate anaerobic fermentation reaction that happens in some microorganism and animal cells, like muscle cells. If chemical element is gift within the cell, several organisms can bypass fermentation and endure cellular respiration; but, facultative anaerobic organisms can each ferment and endure respiration within the presence of chemical element.Sometimes even once chemical element is gift and aerobic metabolism is going on within the mitochondria, if pyruvate is build up quicker than it will be metabolized, the fermentation can happen anyway.

Related Journals of Lactic Acid Fermentation
Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Biology and Medicine, Journal of Advanced Chemical Engineering, Journal of Bioprocessing & Biotechniques, Journal of Bioterrorism & Biodefense, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Food Technology, Biotechnology and Industrial Biotechnology, Microbiological Research Journal.

Fermentation Biology

Fermentation, Biology As was mentioned on the, cells store energy as P.E. within the bonds of a chemical known as nucleotide (adenosine triphosphate). Note that “ATP” isn't a chemical name/formula, however is associate abbreviation for “adenosine triphosphate.” This chemical is formed of the supermolecule A (also found in DNA) secured to carbohydrate, a 5-carbon sugar additionally found in polymer, to form the glycoside nucleoside. As in our polymer, once nucleoside is secured to a phosphate cluster (-O-PO3-3, usually symbolized as), that creates adenylic acid or “AMP.” Thus, nucleotide is extremely like the building blocks for our polymer. 

Related Journals of Fermentation Biology
Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Journal of Molecular Microbiology and Biotechnology, Journal of Nanobiotechnology, Microbiological Journals.

Alcoholic Fermentation

Alcoholic Fermentation Both alcoholic fermentation and metastasis area unit anaerobic fermentation processes that begin with the sugar aldohexose. Metastasis needs eleven enzymes that degrade aldohexose to carboxylic acid. Alcoholic fermentation follows an equivalent catalyst pathway for the primary ten steps. The last protein of metastasis, give suck dehydrogenase, is replaced by 2 enzymes in alcoholic fermentation. These 2 enzymes, pyruvate enzyme and alcoholic dehydrogenase, convert acid into dioxide and fermentation alcohol in alcoholic fermentation.

Related Journals of Alcoholic Fermentation
Journal of Advanced Chemical Engineering, Research & Reviews: Journal of Microbiology and Biotechnology, Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Alcohol and Alcoholism, Alcohol Research: Current Reviews, Alcohol Research : Current Reviews, Journal of Studies on Alcohol and Drugs, Journal of Studies on Alcohol and Drugs Supplement, Food Microbiology Journals.

Wine Fermentation

Wine Fermentation Fermentation is that the conversion of sugar, by the interaction of yeasts into alcohol with a by-product of dioxide (CO2) gas. as a result of they get their flavor from grape skin, most red wines area unit hard with natural yeasts that grow on the grape skins. Winemakers will use polite yeasts created during a laboratory to confirm that fermentation goes swimmingly and completely. The crushed grapes ferment or soak with their skins, usually at variable temperatures, till the fermentation is complete and also the yeasts have regenerate the sugar to alcohol.

Related Journals of Alcoholic Fermentation:
Alcohol and Alcoholism, Alcohol Research: Current Reviews, Alcohol Research : Current Reviews, Journal of Studies on Alcohol and Drugs, Journal of Studies on Alcohol and Drugs. Supplement.

Types of Fermentation

Types of Fermentation Solid State Fermentation: In such fermentations, microorganism growth and products formation occur at the surface of solid substrates. samples of such fermentations area unit mushroom cultivation, mold-ripened cheeses, starter cultures, Submerged Fermentation, Batch Culture, Fed-Batch Culture, Continuous Culture.

Related Journal Of Types of Fermentation:
Research & Reviews: Journal of Microbiology and Biotechnology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Molecular Biology, Journal of Fermentation Technology, Biotechnology Journal, Fermentation — Open Access

Fermented Foods

Which area unit foods made or preserved by the action of microorganisms. during this context, fermentation usually refers to the fermentation of sugar to alcohol victimisation yeast, however different fermentation processes involve the employment of microorganism like true bacteria, as well as the creating of foods like food and dish. The science of fermentation is thought as zymology.
Related Journals of Fermented Foods
Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Journal of Bioterrorism & Biodefense, Molecular Biology, Journal of Medicinal Food and Bioscience of Microbiota, Food and Health, Water Microbiology Journals.

Acetic Acid Fermentation

Weak hard liquors can become bitter on exposure to the air. this can be because of the conversion of the alcohol in ethanoic acid. ethanoic acid is created by chemical change numerous substrates (starchy answer, sugar solutions or alcoholic foodstuffs like wine or cider) with Acetobacter bacterium.

Related journals for Acetic Acid Fermentation
Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Journal of Bioterrorism & Biodefense, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Biology and Medicine, Journal of Advanced Chemical Engineering,Journ Medical Microbiology als.

Fermentation of Milk

product, additionally called polite dairy farm foods, polite dairy farm product, or polite milk product, area unit dairy farm foods that are hard with carboxylic acid bacterium like eubacteria, Lactococcus, and Leuconostoc. The fermentation method will increase the shelf-life of the merchandise, whereas enhancing the style and rising the edibleness of milk.

Related Journals of Fermentation of Milk:
Journal of Bioterrorism & Biodefense, Journal of Bioprocessing & Biotechniques, Journal of Biotechnology & Biomaterials, International dairy journal, Journal of dairy science, Current Microbiology.

Fermented Dairy Products

Fermented Dairy Products Most people have seen or devoured polite or hard dairy farm at some purpose. yoghourt and cream area unit most likely the foremost usually consumed polite dairy farm foods. Now a days we'll verify those et al that you just will build reception and incorporate into your daily diet.

Related Journals of Fermented Dairy Products
Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Animal Biotechnology, Journal of Animal Science and Biotechnology, The Journal of dairy research.

Fermented Fish

Fermented fish may be a ancient preparation of fish. Before refrigeration, canning and alternative fashionable preservation techniques became accessible, chemical change was a very important preservation methodology. Fish chop-chop spoils, or goes rotten, unless some methodology is applied to prevent the bacterium that manufacture the spoilage. Fermentation may be a methodology that attacks the power of microbials to spoil fish.

 Related Journals of Fermented Fish
Fermentation Technology, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Journal of Animal Science and Technology, Journal of fish biology, Journal of fish diseases.

Batch culture

Batch culture, In the broadest sense, outlined as associate operational technique in biotechnological processes wherever one or a lot of nutrients (substrates) area unit fed (supplied) to the bioreactor throughout cultivation and within which the product(s) stay within the bioreactor till the tip of the run. An alternate description of the strategy is that of a culture within which "a base medium supports initial cell culture and a feed medium is intercalary to forestall nutrient depletion".It is additionally a sort of semi-batch culture. In some cases, all the nutrients area unit fed into the bioreactor. The advantage of the fed-batch culture is that one will management concentration of fed-substrate within the culture liquid at haphazardly desired levels (in several cases, at low levels).

Related Journals of Batch culture
Fermentation Technology, Biology and Medicine, Journal of Molecular and Genetic Medicine, Molecular Biology, Research & Reviews: Journal of Microbiology and Biotechnology, Microbial Biotechnology, Journal of Industrial Microbiology and Biotechnology.

Anaerobic Fermentation

Anaerobic Fermentation Composting while not atomic number 8 leads to fermentation. This causes organic compounds to interrupt down by the action of living anaerobic organisms. As within the aerobic method, these organisms use N, phosphorus, and alternative nutrients in developing cell living substance. However, not like aerobic decomposition, this reduces organic N to organic acids and ammonia. Carbon from organic compounds, is discharged principally as paraffin gas (CH4). alittle portion of carbon could also be respired as carbon dioxide.

Related Journals of Anaerobic Fermentation
Fermentation Technology, Journal of Bioprocessing & Biotechniques, Journal of Biotechnology & Biomaterials, Chemical Sciences Journal, Microbes and Environments, Beneficial microbes.

Solid state fermentation

(SSF) may be a biomolecule producing method utilized in the food, pharmaceutical, cosmetic, fuel and textile industries. These biomolecules area unit largely metabolites generated by microorganisms grownup on a solid support hand-picked for this purpose. This technology for the culture of microorganisms is an alternate to liquid or submerged fermentation, used preponderantly for industrial functions.

Related Journals of Solid state fermentation
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Microbiology Insights, Industrial Biotechnology, Environmental Microbiology Journals.

Saccharomyces

Saccharomyces, may be a genus within the kingdom of fungi that has several species of yeast. genus Saccharomyces is from Greek (sugar) and (mushroom) and suggests that sugar plant. Several members of this genus area unit thought-about vital in food production. it's called the brewer's yeast or yeast. They're animate thing and saprophytic fungi. One example is yeast, that is employed in creating wine, bread, and beer. different members of this genus embody the wild yeast genus Saccharomyces paradoxus that's the nearest relative to S. cerevisiae, genus Saccharomyces bayanus, utilized in creating wine, and genus Saccharomyces boulardii, utilized in drugs.

Related Journals of Saccharomyces
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Journal of Bioterrorism & Biodefense, Molecular Biology, Yeast, FEMS Yeast Research, Microbial Biotechnology

Submerged fermentation

Submerged fermentation (SmF) utilizes free flowing liquid substrates, like corn steep liquor, sirup and nutrient broths. The enzymes and bioactive compounds area unit secreted into the fermentation broth. The substrates area unit utilised quite chop-chop and thence ought to be perpetually supplemented with nutrients. This fermentation technique is best fitted to microorganisms like bacterium that need high wetness

Related Journals of Submerged fermentation
Emerging Microbes and Infections, Fermentation — Open Access

Industrial fermentation

Industrial fermentation is that the intentional use of fermentation by microorganisms like bacterium and fungi to form product helpful to humans. hard product have applications as food likewise as normally trade. Some artifact chemicals, like ethanoic acid, acid, and fermentation alcohol area unit created by fermentation. The speed of fermentation depends on the concentration of microorganisms, cells, cellular parts, and enzymes likewise as temperature, pH. And for aerobic fermentation atomic number 8. Product recovery ofttimes involves the concentration of the dilute answer. Nearly all commercially created enzymes, like enzyme, saccharase and organic compound, area unit created by fermentation with genetically changed microbes. In some cases, production of biomass itself is that the objective, as within the case of Saccharomyces cerevisiae and carboxylic acid bacterium starter cultures for cheesemaking.

Related Journals of Industrial fermentation:
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Industrial Biotechnology, Journal of Industrial Microbiology and Biotechnology, Microbiology Review Articles.

 

Fermentation Techniques

Fermentation Techniques Open vs. Closed Fermentation:Homebrewers have the selection of acting associate open or closed fermentation. because the name implies, open fermentations occur during a instrumentality that's receptive the atmosphere. historically, most English beer breweries used open fermenters and a few still do. One advantage to associate open fermentation is that the yeast have access to environmental atomic number 8 throughout fermentation. Secondary Fermentation: several homebrewers perform a "secondary fermentation" of their beers. Secondary fermentation merely suggests that the brew is racked to a different vessel (a secondary fermenter) and allowed to age before bottling or kegging. Despite the name, the brew doesn't begin a second part of fermentation. For this reason, some folks decision this part learning or maturation rather than secondary fermentation. Temperature:Once the wort has been cooled, aerated and also the yeast has been pitched, the first task for the homebrewer is to take care of the temperature at an appropriate level Fermentation Equipment: the 2 most well liked fermenters for homebrewers area unit buckets and carboys. For homebrewers with some spare amendment, cylindro-conical fermenters are also gaining in quality Stuck Fermentation: One drawback that homebrewers face is stuck fermentations-fermentations that do not begin or stop before attaining an inexpensive final gravity

Related Journals of Fermentation Techniques
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Biotechnology Research International, Biotechnology Progress, Biotechnology Advances.

Fermentation in Biotechnology

Fermentation in Biotechnology The term biotechnology came into general use within the middle Nineteen Seventies, step by step superseding the a lot of ambiguous `bioengineering', that was diversely used, to explain chemical engineering processes victimisation organisms and/or their product, notably fermenter style, control, product recovery and purification. Most scientists agree that each one processes that utilize biological organisms represent biotechnology.

Related Journals of Fermentation in Biotechnology

Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, Current Pharmaceutical Biotechnology, Journals of Microbiology Research.

Fermentation of Glucose

Fermentation of Glucose, the repressive effects of six lignocellulose degradation product on aldohexose fermentation by brewer's yeast and Zymomonas mobilis on sugar fermentation by Pichia stipitis and fungus shehatae were studied in batch cultures. harmful compounds were intercalary in variable concentrations and sequent inhibitions on growth and fermentation alcohol production were quantified. compound was shown to be a powerful substance of each growth and fermentation alcohol production by sugar chemical change yeasts and S. cerevisiae once it had been intercalary to the culture media at a amount of one g l−1. Fermentative activities of Z. mobilis were greatly sensitive to the presence of hydroxybenzaldehyde. Analysis of culture media extracts showed that a number of the inhibitors, notably compound and furaldehyde, might be assimilated by the tested microorganism strains that resulted within the partial recovery in each growth and fermentation alcohol production processes on prolonged incubation.

Related Journals of Fermentation of Glucose
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, International Sugar Journal, Sugar Tech, Sugar Series

Ethanol Fermentation

 Alcoholic fermentation, conjointly named as fermentation alcohol fermentation, could be a organic process within which molecules like aldohexose, fructose, and plant product area unit regenerate into cellular energy and thereby turn out fermentation alcohol and greenhouse emission as metabolic waste merchandise. as a result of yeasts perform this conversion within the absence of element, alcoholic fermentation is taken into account associate anaerobic method.

Related Journals of Alcoholic Fermentation
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Alcohol and Alcoholism, Alcohol Research: Current Reviews, Alcohol Research : Current Reviews, Journal of Studies on Alcohol and Drugs, Journal of Studies on Alcohol and Drugs Supplement

Industrial Applications of Microbes

Industrial Applications of Microbes Microbes are wont to turn out merchandise for thousands of years. Even in past, vinegar was created by filtering alcohol through excelsior, permitting microbes growing on the surfaces of the wood items to convert alcohol to vinegar. Likewise, the assembly of wine and brew uses another microorganism-yeast-to convert sugars to alcohol. Although individuals failed to apprehend for a protracted time that microbes were behind these transformations, it failed to stop them from creating and commercialism these merchandise.

Related Journals of Industrial Applications of Microbes
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Microbes and Infection, Gut Microbes.

Enzyme Production

Enzyme Production Fermentation technology could be a field that involves the utilization of microorganisms and enzymes for production of compounds that have application within the energy, material, pharmaceutical, chemical and also the food business. Although fermentation processes area unit used for generations for the necessity for property production of materials and energy is hard-to-please creation and advancement of novel fermentation processes.

Related Journals of Applications of Enzymes
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Journal of Enzyme Inhibition and Medicinal Chemistry, Enzyme Research, Enzyme and Protein and Current Enzyme Inhibition.

Industrial Use of Enzymes

Enzymes area unit utilized in the industry and alternative industrial applications once extraordinarily specific catalysts area unit needed. Enzymes generally area unit restricted within the variety of reactions they need evolved to change state and additionally by their lack of stability in organic solvents and at high temperatures. As a consequence, macromolecule engineering is a vigorous space of analysis and involves tries to form new enzymes with novel properties, either through rational style or in vitro evolution. These efforts have begun to achieve success, and many enzymes have currently been designed "from scratch" to change state reactions that don't occur in nature

Related Journals of Industrial Use of Enzymes
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology,Enzyme and Microbial Technology, Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology.

Applications of Enzymes

Applications of Enzymes, Enzymes area unit molecule biological catalysts. Enzymes accelerate, or change state, chemical reactions. The molecules at the start of the method area unit known as substrates and also the catalyst converts these into completely different molecules, known as product. Most metabolic processes within the cell would like enzymes so as to occur at rates quick enough to sustain life. The set of enzymes created during a cell determines which metabolic pathways occur in this cell. The study of enzymes is named biochemistry.

Related Journals of Application of Enzymes
Fermentation Technology, Journal of Biotechnology & Biomaterials, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Microbial Biotechnology, Tanpakushitsu kakusan koso. Protein, nucleic acid, enzyme, Enzymes, Open Enzyme Inhibition Journal, Open Microbiology Journal.

Fermentation Technology journal is supporting

Global Food Security and Sustainability Conference

which is going to be held during September 05-07, 2016 at Beijing, China. The theme of the conference is Generating Sustainable Ideas to Feed the Future.

 
*Unofficial 2015 Journal Impact Factor was established by dividing the number of articles published in 2013 and 2014 with the number of times they are cited in 2015 based on Google search and the Scholar Citation Index database. If 'X' is the total number of articles published in 2013 and 2014, and 'Y' is the number of times these articles were cited in indexed journals during 2015 then, impact factor = Y/X

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