• » News
  • » Call for Paper: [Fermentation] Special issue "Microbial Technologies for Sustainable Food Production"

Call for Paper: [Fermentation] Special issue "Microbial Technologies for Sustainable Food Production"

The deadline for manuscript submission is 31 December 2020

The Special Issue “Microbial Technologies for Sustainable Food Production: Bio-Based Eco-Friendly Solutions” in the Open Access Journal Fermentation (ISSN 2311-5637,, Indexed in ESCI and Scopus) is now open for submissions. 

Guest-editors of this project are Dr Tiziana Nardi from CREA Viticulture and Enology (Italy) and Dr. Giacomo Zara from University of Sassari (Italy). Guest-editors would like to invite contributions such as research articles or review papers.

The deadline for manuscript submission is 31 December 2020. This is the Special Issue website:


The main topics are (not limited to) the following potential application of microorganisms:

(i) improve bio-fertilization, bio-protection and bio-control strategies from raw-material to food storage;

(ii) limit the use of chemical additives used as preservatives against microbial spoilage during food production;

(iii) allow a better energy management in fermentations;

(iv) protect microbial biodiversity throughout the processes;

(v) exploit and characterize beneficial microbiomes for fermented local-foods production;

(vi) reduce the environmental impact of agri-food by-products through their valorization or stabilization for reuse (e.g. composting, microbial wastewater treatment, production of added-value molecules)

Fermentation is an Open access (unlimited and free access to readers) journal, indexed by the ESCI and Scopus.

Please feel free to contact the Guest-editors through the Special-Issue website if you need any further information.

Published on 06/30/2020
Item available in italiano
Related sheets
    A new range of tannins to enhance and protect the identity of wines
    X-TAN, the line of high-tech tannins originated from natural mixtures that enhance the identities of the wines, grape variety and terroir of origin
    Published on:12/06/2022
    Pectinases and their applications in wine
    We are all familiar with pectins, those polysaccharides that give turgidity, firmness and compactness to plant tissues and walls, which protect the plant from external aggressions such as drought o...
    Published on:11/23/2022
    IVAS 2022 repository is now available
    A repository of 71 videos is available for purchase for two months only.
    IVAS 2022 provides a unique international platform for interchange between researchers dedicated to the different aspects of the chemistry of grape, wine and spirits production including topics suc...
    Published on:11/18/2022
    Respecting and enhancing wine identity
    Auroras®: the vision of VASONGROUP
    The union of two different and distant entities, which together generate something wonderful. The products of JUCLAS and Enologica Vason united to enhance the identity of wines
    Published on:11/09/2022
    Enzymatic analysis 4.0 + CIELab color analysis
    Come and try Smart Analysis at SIMEI in Milan
    DNAPhone invites you to SIMEI, the International Oenology and Bottling Machine Exhibition to be held in Milan from 15 to 18 November, to learn about and try Smart Analysis, the made in Italy platfo...
    Published on:11/07/2022
    Fourteen Years that Have Changed Wine Trade
    The WBWE will hold its 14th edition, becoming the crucial trade fair for the wine industry. The entire sector will be reunited in Amsterdam on the 21st and 22nd of November 2022
    Published on:11/07/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 3,171875