One of the oldest and most well-known bioprocessing techniques is fermentation. Microorganisms such as bacteria, yeast and molds are employed to break down complex compounds in food, leading to the production of various by-products, such as acids or gases. This process is essential in the production of numerous foods like bread, cheese, yogurt and fermented beverages. Enzymes are biological catalysts that drive specific chemical reactions. This may involve combining different batches, adjusting flavours, or fortifying with additional nutrients. Once formulated, the food is packaged to preserve its quality and ensure a reasonable shelf life.
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Journal of Bioprocessing & Biotechniques received 3351 citations as per Google Scholar report
