Awards Nomination 15+ Million Readerbase Google Scholar citation report

Indexed In

Open J Gate Genamics JournalSeek RefSeek Hamdard University EBSCO A-Z OCLC- WorldCat Publons Geneva Foundation for Medical Education and Research Euro Pub Google Scholar

Journal Highlights

Microbial Biocatalysts
Anaerobic Metabolism
Precision Fermentation
Secondary Metabolites
Industrial Biotransformation
Downstream Processing
Upstream Processing
Solid-State Fermentation (SSF)
Microorganisms Involved in Fermentation
Fermentation in Food Preservation

Useful Links

Editor-in-Chief

Editorial Board

Instructions for Authors

Publication ethics & malpractice statement

Submit Manuscript

Aims and Scope

Articles in process

Recommended Journals

Journal of Aging Science Journal of Bacteriology Parasitology Journal of Biomolecular Research Therapeutics Journal of Fermentation Technology Journal of Plant Pathology Journal of Food Microbiology

Share this page

Open Access Journals

Journal of Mental Health and Psychiatry Journal of Cancer Chemotherapy Journal of Pediatrics Neonatal Biology Journal of Endocrinology Journal of Women Health Journal of Medicinal Chemistry Journal of Drug Discovery and Research Journal of Dental Sciences Journal of Bacteriology Parasitology Journal of Biology and Medicine Journal of Fermentation Technology Journal of Plant Pathology Journal of Stem cell Research and Therapy

Fermentation in Food Preservation

Fermentation is a traditional method of food preservation that enhances shelf life by converting sugars into acids, gases, or alcohol using microorganisms. This process creates an environment that inhibits the growth of spoilage-causing bacteria. It is widely used in preserving vegetables, dairy, cereals, and meats. Fermented foods like yogurt, kimchi, sauerkraut, and pickles are rich in beneficial probiotics. The process also improves the nutritional profile and digestibility of foods. Natural acids produced during fermentation lower the pH, making the food less hospitable to harmful microbes. This method requires minimal equipment and is sustainable. Overall, fermentation contributes to both food safety and flavor development.