Topic Editors

Department of Biological Engineering, Konkuk University, Seoul 05029, Republic of Korea
Ingram School of Engineering, Texas State University, 601 University Dr, San Marcos, TX 78666, USA

Microbes and Their Products for Sustainable Human Life

Abstract submission deadline
7 April 2025
Manuscript submission deadline
7 July 2025
Viewed by

Topic Information

Dear Colleagues,

Microbes are omnipresent and are able to survive and continuously evolve with the changing environment. The majority of microbes are beneficial for humans and nature and a fraction of microbes are considered to be pathogens. Understanding the world of microbes is important to mitigate their dangerous effects and harness their potential for human health, food security, sustainable energy sources, and tackling climate change. Microbes are an integral part of human life and they are used to produce various food products through fermentation. Microbial products such as polyhydroxyalkanoates and exopolysaccharides have great potential in the health sector. Microbes are also used to improve crop yields and productivity. Infectious diseases are a major cause of death around the globe. Almost one third of drugs (antibiotics, cholesterol-lowering, and anticancer medicines) are produced using microbes. A large amount of wastewater and organic waste is generated through industrial and household activities and causes environmental pollution. The use of microbes in waste treatment is an eco-friendly method with the advantage of resource recovery and the production of valuable products such as lipids, hydrogen, polymers, etc. Microbes also have a direct role in the valorization of waste into bioenergy, performing anaerobic digestion, dark fermentation, and photo fermentation. It is important to explore the role of microbes in human health and sustainability. Keeping in view the recent advances in microbes and their product-related research, this Special Issue will include a series of review and research articles that cover the following topics:

  • Advances in cultured and uncultured microbes’ isolation and characterization.
  • Microbial fermentative products and metabolites as prebiotics/probiotics and food.
  • Role of microbes in the biotransformation and synthesis of valuable chemicals.
  • Microbial enzyme production and characterization for valuable biochemical production.
  • Microbe-derived material (polysaccharides and exopolysaccharides) production and applications.
  • Microbe-mediated synthesis of nanomaterials and their application.
  • Resource recovery from waste and production of valuables.
  • Microbes in advanced biofuel production.

Dr. Shashi Kant Bhatia
Dr. Ranjit Gurav
Topic Editors


  • biotransformation
  • bioenergy
  • biopolymers
  • fermentation
  • nanomaterials
  • probiotics
  • resource recovery
  • valorization

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
5.5 8.3 2011 19.2 Days CHF 2700 Submit
3.2 5.5 2008 15.7 Days CHF 2600 Submit
5.2 5.8 2012 15.9 Days CHF 2900 Submit
International Journal of Molecular Sciences
5.6 7.8 2000 16.8 Days CHF 2900 Submit
5.0 6.6 2009 14 Days CHF 2700 Submit

Preprints is a platform dedicated to making early versions of research outputs permanently available and citable. MDPI journals allow posting on preprint servers such as prior to publication. For more details about reprints, please visit

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:
17 pages, 3861 KiB  
Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation
Foods 2023, 12(8), 1594; - 09 Apr 2023
Viewed by 888
Pit mud (PM) is the main component of Baijiu (traditional Chinese liquor), and its microorganisms are the primary sources of the aroma of Chinese strong-flavor Baijiu (SFB). Enrichment plays an important role in the selection of functional microorganisms in PM. Herein, the PM [...] Read more.
Pit mud (PM) is the main component of Baijiu (traditional Chinese liquor), and its microorganisms are the primary sources of the aroma of Chinese strong-flavor Baijiu (SFB). Enrichment plays an important role in the selection of functional microorganisms in PM. Herein, the PM of SFB was submitted to six rounds of enrichment using clostridial growth medium (CGM), and changes in the metabolite accumulation and microbiota composition were evaluated. Based on the metabolite production and microbiota composition, the enrichment rounds were classified as the acclimation stage (round 2), main fermentation stage (rounds 3 and 4), and late fermentation stage (rounds 5 and 6). Species within the genus Clostridium dominated in the acclimation stage (65.84–74.51%). In the main fermentation stage, the dominant microbial groups were producers of butyric acid, acetic acid, and caproic acid, which included Clostridium (45.99–74.80%), Caproicibacter (1.45–17.02%), and potential new species within the order of Oscillataceae (14.26–29.10%). In the late stage of enrichment, Pediococcus dominated (45.96–79.44%). Thus, the main fermentation stage can be considered optimal for the isolation of acid-producing bacteria from PM. The findings discussed herein support the development and application of functional bacteria by bioaugmentation, and contribute to improving the quality of PM and SFB production. Full article
(This article belongs to the Topic Microbes and Their Products for Sustainable Human Life)
Show Figures

Figure 1

Back to TopTop