The Special Issue “Microbial Technologies for Sustainable Food Production: Bio-Based Eco-Friendly Solutions” in the Open Access Journal Fermentation (ISSN 2311-5637, http://www.mdpi.com/journal/fermentation, 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.