Journal History

2015 The inaugural issue was released. Fermentation was published as a quarterly journal.
2016 Fermentation was indexed in BIOSIS Previews - Web of Science (Clarivate Analytics).
Fermentation was indexed in Chemical Abstracts (CAS).
2017 Fermentation was indexed in DOAJ.
Fermentation
announced the first edition of the Travel awards.
2018 Fermentation was indexed in Inspec (IET).
Fermentation was indexed in Scopus—Elsevier.
2020 Fermentation was indexed in Science Citation Index Expanded (SCIE) - Web of Science (Clarivate Analytics).
2021

Fermentation received its first Impact Factor (3.975).
Fermentation established the following sections:

  • Microbial Metabolism, Physiology & Genetics;
  • Fermentation Process Design;
  • Fermentation for Food and Beverages;
  • Industrial Fermentation.
2022

Fermentation received its 2021 Impact Factor (5.123).
Fermentation established the following section:

  • Probiotic Strains and Fermentation.

Editor-in-Chief

2015–present Editor-in-Chief: Dr. Badal C. Saha

Section Editor-in-Chief

2021–present

Section Editor-in-Chief: Prof. Dr. Ronnie G. Willaert for the section on Microbial Metabolism, Physiology & Genetics
Section Editor-in-Chief
: Prof. Dr. Gunnar Lidén for the section on Fermentation Process Design
Section Editor-in-Chief
: Prof. Dr. Antonio Morata for the section on Fermentation for Food and Beverages
Section Editor-in-Chief
: Prof. Dr. Christian Kennes for the section on Industrial Fermentation

2022–present

Section Editor-in-Chief: Dr. Ren-You Gan for the section on Probiotic Strains and Fermentation

Back to TopTop