Special Issue "Application of Microbial Fermentation in Organic Matter Production"
Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 11276
Interests: microbiology; fermentation; microbial metabolism; bioreactors and fermenter; bacteria
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The compounds obtained from the fermentative metabolism of microorganisms have been intensively studied for their technological implications in the agri-food, pharmaceutical, and chemical industries. Microorganisms can be divided into:
- Obligate anaerobes, with fermentation metabolism or anaerobic respiration;
- Obligate aerobes, with aerobic respiration and part of fermentation metabolism;
- Facultative anaerobes, with aerobic respiration and anaerobic pathways (anaerobic respiration or fermentation metabolism).
Furthermore, they may also be differentiated by their fermentation pathways, end-products, and for the substrate that can ferment. Fermentation begins with glycolysis in the same way as cellular respiration, but the formed pyruvate does not continue through the citric acid cycle. Two examples of typical metabolism in the fermentation process are lactic acid fermentation and ethanol fermentation.
In lactic acid fermentation, pyruvate accepts electrons from NADH and is reduced to lactic acid; in the homolactic fermentation, the end-product is only lactic acid, while the heterolactic fermentation contains a mixture of lactic acid, ethanol and/or acetic acid, and CO2.
During ethanol fermentation, pyruvate is decarboxylated to acetaldehyde and CO2, and then accepts electrons from NADH, reducing acetaldehyde to ethanol. Other common microbial fermentation pathways are:
- Acetone–butanol–ethanol fermentation, with acetone, butanol, ethanol, and CO2 as end-products;
- Butanediol fermentation, with ethanol, formic and lactic acid, acetoin, 2,3 butanediol, CO2, and hydrogen gas as end-products;
- Butyric acid fermentation, with butyric acid, CO2, and hydrogen gas as end-products;
- Mixed acid fermentation, with acetic, formic, lactic, and succinic acids; and ethanol, CO2, and hydrogen gas as end-products;
- Propionic acid fermentation, with acetic acid, propionic acid, and CO2 as end-products.
This Special Issue seeks but is not limited to original research articles or reviews; the impact of various microbial metabolisms on the fermentation process, highlighting the enzymes involved; natural and engineering metabolic pathway optimization; and the reduction of microbial stress conditions.
Dr. Alessandro Robertiello
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.
- microbial metabolism
- fermentation process
- metabolic engineering
- microbial stress