Artificial intelligence and fermentation: applications, publications and trend analysis

Hugo César Enríquez García; Fernando de Jesús Salcedo Medina; Juan Carlos Mateo Díaz

doi:10.37636/recit.v8n4e423

Autores/as

Hugo César Enríquez García Department of industrial biotechnology. Research Center and Assistance in Technology and Design of Jalisco´s State (CIATEJ). 800 normalistas avenue, Guadalajara, Jalisco, Zip code 44270, Mexico. https://orcid.org/0000-0003-1678-4850
Fernando de Jesús Salcedo Medina University of Guadalajara, Tonalá University Center (CUTONALA), Nuevo Periférico Avenue No. 555, Ejido San José Tateposco, Zip code. 45425, Tonalá, Jalisco, Mexico. https://orcid.org/0009-0005-9208-4313
Juan Carlos Mateos Díaz Department of industrial biotechnology. Research Center and Assistance in Technology and Design of Jalisco´s State (CIATEJ). 800 normalistas avenue, Guadalajara, Jalisco, Zip code 44270, Mexico. https://orcid.org/0000-0002-6723-6654

DOI:

https://doi.org/10.37636/recit.v8n4e423

Palabras clave:

Inteligencia artificial, Fermentación, Aprendizaje profundo, Aprendizaje automático, Fermentación en precisión, Pronóstico

Resumen

La inteligencia artificial (IA) es una fuerza transformadora en diversos sectores industriales, y los procesos de fermentación están siendo cada vez más optimizados mediante su aplicación en la producción de alimentos, productos farmacéuticos, químicos y biocombustibles. Esta investigación tiene como objetivo realizar un análisis de publicaciones y proyecciones para esclarecer la relación sinérgica entre la IA y la fermentación dentro del contexto más amplio de esta intersección del conocimiento. Se llevó a cabo un análisis exhaustivo de publicaciones utilizando las bases de datos Web of Science (WoS) y Scopus, con el fin de caracterizar las autorías más relevantes, la distribución geográfica y las principales afiliaciones institucionales, así como cuantificar la producción científica asociada a la intersección entre IA y fermentación. Además, se realizó una previsión de series temporales utilizando el método de suavizamiento exponencial triple (TES), con el fin de predecir las tendencias de publicaciones hasta el año 2030. También se llevó a cabo una revisión bibliográfica integral sobre diversas aplicaciones recientes en el ámbito de la IA y la fermentación. Este estudio contribuye al esclarecer las tendencias globales en la aplicación y en la investigación de alto impacto que caracterizan esta intersección específica del conocimiento. Nuestros hallazgos indican una trayectoria de crecimiento sustancial y sostenido en la producción científica y el impacto de citaciones relacionados con la convergencia entre la IA y la fermentación. Se proyecta que esta tendencia continuará hasta 2030, lo que representa un crecimiento estimado del 48% entre 2024 y 2030. China e India se posicionan como los principales contribuyentes y financiadores en este campo. La categoría “Biotecnología y Microbiología Aplicada” constituye aproximadamente un tercio de los artículos publicados en la base de datos WoS, mientras que “Ingeniería Química”, “Bioquímica” e “Ingeniería” representan la mayor cantidad de artículos publicados en la base de datos Scopus.

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