Evaluation status available after sign-in
About the journal
Fermentation is an open-access journal published by MDPI AG in Switzerland, publishing in english. It is listed in DOAJ according to the sources read. Declared publication charge: 2,600 CHF. Declared review time at DOAJ: 6 weeks. Facts are reproduced as recorded at their sources with their capture dates; PublishLens indicators are available after sign-in.
Basic facts
- Publisher
- MDPI AG
- ISSN
- 2311-5637
- Country
- Switzerland
- Languages
- english
- Access
- Open access
- Declared publication charge
- 2,600 CHF
- Articles in DOAJ
- 4237
- Declared review time
- 6 weeks
- Declared peer-review model
- other
- Official website
- http://www.mdpi.com/journal/fermentation
Index listings
- DOAJ · 2017-04-12
- Indexing
- DOAJ
- APC
- 2,600 CHF
- Declared review time (DOAJ)
- 6 weeks — journal-declared only (not measured)
- Activity (OpenAlex)
- Active — latest works 2026
- PublishLens list status
- Shown after sign-in
- Counts for promotion at your university?
- Choose your university and rank below ↓
Methodology signals (dated facts from their sources)
Details of the evaluation under the published methodology are shown to signed-in users (free).
Create a free account to view the evaluationJournal profile
Descriptive metadata from public sources (DOAJ, OpenAlex, PubMed) as of the capture date shown — contains no assessment or judgment.
Articles in DOAJ
4237
Most recent article
2 months ago
Average review time (journal-declared via DOAJ)
6weeks
Works in OpenAlex
4253
Last recorded publication year
2026
Reported by OpenAlex in 2 of 3 sources (CC0 flags, not verified indexing)DOAJSciELOOpenAlex Core
h-index
88
i10-index
1733
From OpenAlex open data (CC0).
Editorial & policy13
- Last DOAJ review date
- 2024-04-10
- Added to DOAJ
- 2017-04-12
- Declared plagiarism screening
- Declared
- Other fees beyond APC
- No
- Declared digital preservation
- CLOCKSS
- Observed digital preservation (Keepers registry)— snapshot 2026-10-05
- CLOCKSS
- Editorial board
- Official page ↗
- Norwegian register (HK-dir)— 2026
- Level 1 — approved scholarly channel
- Open references deposited at Crossref
- 99%
- ORCID iDs in current deposits
- 90%
- Enrolled in Crossref Similarity Check
- ✓
- Deposits licence metadata at Crossref
- ✓
- APC waiver policy
- View policy
- Peer-review policy
- View policy
Identity & continuity1
- Source type
- journal
Classification2
Subjects (DOAJ)
Technology: Chemical technology: Fermentation industries. Beverages. Alcohol
LCC codes
TP500-660
Subject areas
- Probiotics and Fermented Foods
- Biofuel production and bioconversion
- Biofuel production and bioconversion
- Fermentation and Sensory Analysis
- Biofuel production and bioconversion
- Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis
- Microbial Metabolic Engineering and Bioproduction
Show all subjects (75)
- Probiotics and Fermented Foods
- Probiotics and Fermented Foods
- Microbial Metabolic Engineering and Bioproduction
- Microbial Metabolic Engineering and Bioproduction
- Anaerobic Digestion and Biogas Production
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Enzyme Production and Characterization
- Ruminant Nutrition and Digestive Physiology
- Horticultural and Viticultural Research
- Anaerobic Digestion and Biogas Production
- Food and Agricultural Sciences
- Horticultural and Viticultural Research
- Anaerobic Digestion and Biogas Production
- Ruminant Nutrition and Digestive Physiology
- Protein Hydrolysis and Bioactive Peptides
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolites in Food Biotechnology
- Horticultural and Viticultural Research
- Food composition and properties
- Enzyme Catalysis and Immobilization
- Enzyme Catalysis and Immobilization
- Food composition and properties
- Biochemical and biochemical processes
- Food Quality and Safety Studies
- Phytochemicals and Antioxidant Activities
- Phytochemicals and Antioxidant Activities
- Yeasts and Rust Fungi Studies
- Advanced Scientific Research Methods
- Enzyme Production and Characterization
- Fungal and yeast genetics research
- Enzyme Production and Characterization
- Meat and Animal Product Quality
- Meat and Animal Product Quality
- Algal biology and biofuel production
- Algal biology and biofuel production
- Algal biology and biofuel production
- Microbial Fuel Cells and Bioremediation
- Enzyme Catalysis and Immobilization
- Food Quality and Safety Studies
- Food Quality and Safety Studies
- Microbial Natural Products and Biosynthesis
- Gut microbiota and health
- Gut microbiota and health
- Catalysis for Biomass Conversion
- Gut microbiota and health
- Biochemical and biochemical processes
- Biochemical and biochemical processes
- Microbial Metabolism and Applications
- Microbial Metabolism and Applications
- Tea Polyphenols and Effects
- Tea Polyphenols and Effects
- Composting and Vermicomposting Techniques
- Fungal Biology and Applications
- Fungal Biology and Applications
- Microbial Metabolism and Applications
- Fungal and yeast genetics research
- Fungal and yeast genetics research
- Phytochemicals and Antioxidant Activities
- Bacterial Genetics and Biotechnology
- Microbial Fuel Cells and Bioremediation
- Microbial Fuel Cells and Bioremediation
- GABA and Rice Research
- GABA and Rice Research
- Catalysis for Biomass Conversion
- Catalysis for Biomass Conversion
Keywords (DOAJ)
- bioinformatics
- microbial physiology and metabolism
- bioprocess and metabolic engineering
- fermentation process and product development
Community confirmations — what users saw in MJL or Scopus Sources; not platform verification and never part of any score.
Loading community confirmations…
The journal's record in other sources:Web of Science MJLDOAJ