Fermentation has been used since before the beginning of recorded history to make beer, bread, cheese, wine, and other food products. Today, hundreds of products, including fuels, chemicals, enzymes, antibiotics, and pharmaceuticals, are made by way of industrial fermentation. Developing a fermentation process begins with the selection and genetic development of the production culture, followed by process development and scale-up. Even after fermentation has been commercialized, culture and process development continue to stay competitive by continuous improvements in yield and productivity. During fermentation, pH, temperature, dissolved oxygen (DO), and nutrient concentrations must be tightly monitored and controlled to optimize yield and productivity, and most processes must be run under aseptic conditions to minimize the risk of contamination. Fermentation products are usually made in low concentrations in the broth, along with the cell mass and other by-products, making separation and purification difficult. Downstream processing can comprise a significant portion of the cost of production, ranging from 5 to 90% of the total cost. Citations are important for a journal to get impact factor. Impact factor is a measure reflecting the average number of citations to recent articles published in the journal. The impact of the journal is influenced by impact factor, the journals with high impact factor are considered more important than those with lower ones. To increase the visibility and ease of use of open access scientific and scholarly journals OMICS Group top online publishing journals are indexed in different indexing and archiving services.
