# The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product

**Authors:** Emilia Janiszewska-Turak, Anna Gramza-Michałowska, Katarzyna Pobiega

PMC · DOI: 10.3390/molecules31040687 · Molecules · 2026-02-16

## Full-text entities

- **Diseases:** injury to (MESH:D014947)
- **Chemicals:** lipid (MESH:D008055), cellulose (MESH:D002482), fatty acid (MESH:D005227), ethanol (MESH:D000431), Lactic acid (MESH:D019344)
- **Species:** Punica granatum (granado, species) [taxon 22663], Solanum lycopersicum (tomato, species) [taxon 4081], Homo sapiens (human, species) [taxon 9606], Saccharomyces cerevisiae (baker's yeast, species) [taxon 4932]

## Full text

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## References

7 references — full list in the complete paper: https://tomesphere.com/paper/PMC12942790/full.md

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Source: https://tomesphere.com/paper/PMC12942790