Special Issue "Lactic Acid Fermentation and the Colours of Biotechnology"
Deadline for manuscript submissions: closed (30 September 2019) | Viewed by 55445
Interests: food microbiology; food biotechnology; lactic acid bacteria; yeasts, probiotics; prebiotics; volatile organic compounds; bio-fortification; biocontrol; microbiodiversity
Special Issues, Collections and Topics in MDPI journals
Special Issue in Fermentation: Lactic Acid Fermentation and the Colours of Biotechnology 2.0
Special Issue in Foods: Cereal-Based Food and Beverage Quality and Safety: Emerging Exploitation of Microbial Diversity and Innovative Applications of Microbial Starter Cultures
Special Issue in Microorganisms: Microbial Stress Response in Food-Related Environments
Special Issue in J: Sustainable Patterns for Food Safety, Quality and Consumer Protection
Special Issue in Molecules: Volatile Compounds in Fermented Foods and Beverages: Formation, Release, Analysis and Sensory Properties
Special Issue in Fermentation: New Insight and Current Trends in Oenological Microbiology
Special Issue in Fermentation: Lactic Acid Fermentation and the Colours of Biotechnology 3.0
Special Issue in Foods: The Application of Starter Cultures in Food and Beverage Production
Special Issue in Molecules: Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food Applications
Special Issue in Fermentation: Effect of Fermentation Process on Food Flavor: Microbial Diversity, Flavouring Cultures, Food Quality, and New Product Development
The heterogeneous class of lactic acid bacteria (LAB) have represented a continuous reservoir of biotechnological productions for millennia. In the light of recent innovative applications for lactic acid fermentations 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).
Dr. Vittorio Capozzi
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.
- Starter cultures and protective cultures
- Functional biomolecules
- Food quality
- Prebiotics and probiotics
- Antimicrobial substances
- Biodiversity and Bioremediation
- Animal nutrition