Trends and Hotspots of Starch Fermentation Research: Bibliometric Analysis Based on CiteSpace

Abstract

AbstractFermentation is a common topic in starch scientific research and is widely utilized in the food and pharmaceutical industry. Although many papers on starch fermentation have been published in the past 10 years (2012–2022), reviews of the overall knowledge structure of the discipline are relatively rare. Research in this area progresses rapidly. To stay current with the emerging trends, this review uses a bibliometric analysis method based on CiteSpace software to analyze, review, and briefly comment on selected articles published in the field of starch fermentation over the past 10 years. The research progress and emerging trend of starch fermentation are discussed. A total of 4943 references are used for analysis on CiteSpace. The results showed that from 2012 to 2022, the rate of published articles and the number of citations have increased. China is in first place by number of publications. Jiangnan University is the most prolific institutions, and the most prolific author is Akihiko Kondo. Among the category collaboration, “Agriculture” and “Food Science and Technology” are the first in the two sets of 5 year periods. The keyword “ethanol” shows the highest burst strength level. In addition, food fermentation and clean energy research are the main areas of concern in this field. This review aims to provide new insights for promoting the industrialization development and clinical application of starch fermentation technology.