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Special Issue "Bioactive Products from Edible and Medicinal Fungi by Fermentation"
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".
Deadline for manuscript submissions: 31 August 2023 | Viewed by 3941
Special Issue Editor
Interests: fermentation; edible and medicinal fungi; natural active compounds; chitin derivatives; biomacromolecules; structure-function relationship of polysaccharides; prebiotics; synbiotics; functional food
Special Issue Information
Bioactive natural products from microbial sources and their structural relatives play important roles in the development of drugs, adjuvants, and functional foods for human health. Edible and medicinal fungi have received considerable research attention because of the various bioactivities displayed by their bioactive products. A large number of molecules, such as polysaccharides, triterpenoids, flavones, polyphenols, proteins, and polypeptides, having bioactive properties has been identified from various edible and medicinal fungi species. The practical applicability of these products depends not only on their biological properties but also on their biotechnological availability. Much effort has been made to develop fermentation techniques (including liquid fermentation and solid-state fermentation), which respond to consumer demand and provide abundant mycelia or fruiting bodies as sources of bioactive products.
The aim of this Special Issue is to publish research works and review papers related to bioactive products from edible and medicinal fungi through fermentation technology, including:
- screening and breeding of strains for production of bioactive products;
- optimization of fermentation condition for high yield of bioactive products;
- isolation, purification, structural characterization, bioactivities, and applications of products from fermentation;
- alternation of structures and functions of products due to different fermentation techniques.
Dr. Yuxia Mei
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 2000 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.
- edible and medicinal fungi
- bioactive products
- optimization of fermentation technology