The Application of Immobilization Technologies in Fermentation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 9110
Special Issue Editors
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Immobilization is defined as the physical confinement or localization of an active biocatalyst (e.g., an enzyme or a whole microbial cell) on or into a suitable matrix, with preservation of its activity (and viability in the case of whole cells). The considerable research interest in the use of immobilization technologies in fermentation applications related to food, chemicals, or fuels is due to the numerous advantages they offer compared to conventional non-immobilized- (“free”) biocatalyst fermentation systems. These advantages include: (i) higher productivities, shorter process times, and reduced costs for investment and energy consumption; (ii) protection against shear forces and stress, leading to extended biocatalyst life and process operational stability; (iii) feasibility of continuous operation and processing at extreme conditions; (iv) easy biocatalyst recycling and product recovery; and (v) improved product quality and reduced product maturation times. Various matrices have been proposed as carriers for biocatalyst immobilization in various types of fermentation processes and bioreactor configurations, including organic and inorganic natural or synthetic materials. Recent advances in immobilization technologies designed for food and beverage fermentation processes are presented in this Special Issue.
Prof. Dr. Argyro Bekatorou
Assoc. Prof. Plessas Stavros
Guest Editors
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. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
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Keywords
- immobilization technologies
- fermentation processes
- foods
- beverages
- bioreactors
- sustainability
