Lactic Acid Fermentation and the Colours of Biotechnology: 4th Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 140
Special Issue Editor
Interests: functional foods; plant-based foods; dairy alternatives; biotransformation; by-products valorization; fermented products; bioactivity; probiotics; biopolymers; food microbiology; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The heterogeneous class of lactic acid bacteria (LAB) has represented a continuous reservoir of biotechnological production for millennia. In light of the recent innovative applications in lactic acid fermentation in the different biotechnological sectors and industries (e.g., food production, agricultural and environmental practices, industrial processes, medical and pharmaceutical solutions), this Special Issue will encompass multiple aspects of LAB-based innovations from the biological understanding (e.g., genomics, proteomics, metabolomics and systems biology; bioinformatics; microbial physiology and metabolism) to the biotechnological development (e.g., strain improvement; bioprocess and metabolic engineering; applied genetics and molecular biotechnology), including aspects dealing with industrialization (e.g., scale up of fermentation processes; downstream processing of fermentation products; bioreactor design; monitoring, biosensors and instrumentation; biosafety and biosecurity).
The success of the first three editions can be found at:
https://www.mdpi.com/journal/fermentation/special_issues/lactic_acid_fermentation_2
https://www.mdpi.com/journal/fermentation/special_issues/lactic_acid_fermentation
https://www.mdpi.com/journal/fermentation/special_issues/lactic_acid_3
Prof. Dr. Łukasz Łopusiewicz
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- starter cultures and protective cultures
- functional biomolecules
- biocontrol
- food quality
- fermentation
- biotransformations
- prebiotics and probiotics
- vaccines
- antimicrobial substances
- bioplastic
- biodiversity and bioremediation
- animal nutrition
