Announcements

We extend our heartfelt congratulations to the 685 Editorial Board Members of our journals – from 39 different countries and territories – who have been recognized as Highly Cited Researchers for 2024 by Clarivate. This distinction highlights their exceptional scientific achievements and significant contributions, which transcend academic boundaries to advance global knowledge, sustainability, security, and well-being.

Clarivate's annual Highly Cited Researcher™ list identifies the most influential scientists of the past decade, whose work has had a profound and widespread impact across various scientific and social science disciplines. Their impactful papers rank among the top 1% by citations in one or more of the 21 fields analyzed within the "Essential Science Indicators," marking them as leaders in their respective domains.

"Highly Cited Researchers have demonstrated significant and broad influence in their field(s) of research," according to Clarivate. In 2024, a total of 6,886 Highly Cited Researcher designations were awarded to 6,636 individuals.

The following is a list of MDPI's Editorial Board Members named Highly Cited Researchers in 2024. We congratulate them for their achievement and their contributions to advancing knowledge in their respective fields.

We are pleased to announce that Prof. Dr. Miguel Ladero has been appointed Associate Editor of the “Fermentation Process Design” Section in Fermentation (ISSN: 2311-5637). With his extensive background in scientific research and publishing, he will bring a wealth of knowledge and expertise to this prestigious role.

The following is a short Q&A with Prof. Dr. Miguel Ladero, who shared his vision for the journal with us, as well as his views on the research area and open access publishing:

1. Could you share some information about the main lines of research of your group with us?
I am currently the co-director of the group “Physicochemistry of Industrial and Environmental Processes” (FQPIMA) at the Complutense University of Madrid, Spain. This group was founded by Professors Félix García-Ochoa Soria and Arturo Romero Salvador in the early 2000s. The group is currently working on the development and optimization of sustainable chemical processes and enzymatic and microbial bioprocesses within the field of first, second and third generation biorefineries (food, lignocellulosic and algal biomass). Our approach is the detailed study of dynamic and thermodynamic phenomena at the micro and mesoscopic level as a mathematical basis for model fitting, simulation and optimization of the mentioned processes.

2. What appealed to you about the journal that made you want to become its Associate Editor?
For me, scientific journals that try to explain, inform and spread the idea of how relevant bioprocesses are, are essential elements to create, share, dream and understand the systems that have always excited me the most, living beings. Currently, it is critical to understand that biomass, as matter created by living beings, is the starting point for the future of humanity, hence the importance of the “biorefinery” concept. In addition, the ability of living beings to transform matter (biocatalysis) under mild conditions is also key in a world that requires an increasingly efficient use of available resources. In this sense, Fermentation is a journal of exceptional quality and with the right vision to help create a community of scientists, politicians, economists, technologists and, in general, people involved in understanding life, living beings and using their transformative capacity to create a better world, a sustainable world.

3. What are your plans and vision for the Section “Fermentation Process Design” and the journal?
Fermentation process design has been and will be an area of great development in the coming years. To consider all the complexity of the challenges ahead, this Section could be the home to a wide diversity of Special Issues and topics ranging from the optimal biocatalysts and bioprocesses from the scientific perspective to the best technical bioprocessing solution from a more inclusive perspective that considers techno-economic analysis, life cycle and life cost analyses, green metrics, and more. Thus, considering all scales of the bioprocess is an excellent strategy that could be considered by this Section in Special Issues, regular papers, webinars and online symposia. Moreover, further interaction with other Sections of the journal and with other MDPI journals via diverse Topics would be a welcome venue to enlarge bioprocess development.

4. As an expert in the field of fermentation, which research topics do you think are popular at present, and what does the future of this field of research look like?
The need to tackle complex non-linear biological systems and processes and optimize their outcomes: productivity, product quality, effect on resources, effect on the environment and more is an evident path for humanity to go through in the next few decades. On the one hand, understanding the structure of biomass of any origin, how it is created by the vital action of various unicellular and multicellular beings, how it is transformed into various ecosystems and processes designed by humans is critical to develop processes in the biorefinery field, including processes that, from the beginning, are environmentally friendly, as well as beneficial to society and the economy. On the other hand, understanding the catalytic capacity of living beings and their enzymes will be key to developing these and other processes with eco-design applied from the outset to biocatalysts that are increasingly efficient and capable of transforming matter, biomass in particular, into the wide range of products needed today. In addition, the application of increasingly powerful mathematical and computer tools will make it possible to understand biological systems in all their complexity and to practically apply this knowledge in a structured way through tools such as artificial intelligence. Finally, coupled with these and other mathematical tools for envisioning trends, the analysis of the subtleties of the interplay between society’s needs, economic results and resources and environmental impacts is a must nowadays that should be considered in any up-to-date editorial policy.

5. Do you have any valuable suggestions you would like to share with students and young researchers?
With my students, I always comment on the need to pursue one’s dreams. In science, dreaming of knowing and creating novel solutions to real-world problems is a must. It is difficult to become a scientist without motivation. Even though reality usually works against our hopes, we need to transform it, and science and engineering are excellent methods to achieve this, hand in hand with honesty, to create a finer world, to progress towards a better life. My counsel to any young people is to work for such a world without forgetting about the people and the world that surrounds them. Therefore, we need to put humanity and, consequently, our planet at the center of our efforts.

6. What do you think of the development of open access in the publishing field?
Open access publishing is a direct consequence of the open science concept. It is a fine strategy to broaden the distribution of knowledge, avoiding some of the constraints of previous editorial models. However, if this distribution is open, there is always a need for funds, of any origin, that would support scientific publications. In my view, one of the dangers of open access publishing is the potential creation of further stresses in the scientific community to look for funds that now will be not only devoted to the creation of knowledge but also to its diffusion. Therefore, a subtle balance between economic editorial targets, social needs for knowledge acquisition and support to the community for knowledge diffusion should be achieved. To this end, public and private institutions, politicians, publishers, scientists, and other stakeholders should be aware of the needs, the dangers and the opportunities and work together for the best results in terms of science creation and diffusion, economic results and societal benefits.

We wish Prof. Dr. Miguel Ladero every success in his new position, and we look forward to his contributions to the journal.

Below, we announce the selection of five Editor’s Choice Papers, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 3.8). All of these papers have been selected from Volume 9 (2023) by the journal’s Editor-in-Chief and Editorial Board Members and have been well received by researchers. It is therefore believed that they will arouse the interest of readers and provide opportunities for follow-up research.

1. “Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages”
by Núria Ferrer-Bustins, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid and Anna Jofré
Fermentation 2023, 9(4), 403; https://doi.org/10.3390/fermentation9040403
Available online: https://www.mdpi.com/2311-5637/9/4/403

2. “Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation”
by Jiwoo Kim, Sungryul Yu, Sungryul Yu and Misook Kim
Fermentation 2023, 9(6), 523; https://doi.org/10.3390/fermentation9060523
Available online: https://www.mdpi.com/2311-5637/9/6/523

3. “Development of Blood Sugar Regulatory Products from Momordica cochininensis via Probiotic Fermentation”
by Po-Hua Wu, Huei-Rong Guo, Yi-An Liu, Chien-Hui Wu, Chun-Chen Huang, Jer-An Lin and Chang-Wei Hsieh
Fermentation 2023, 9(6), 578; https://doi.org/10.3390/fermentation9060578
Available online: https://www.mdpi.com/2311-5637/9/6/578

4. “Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions”
by Paolo Passaghe, Lara Tat, Alba Goi, Luca Vit and Stefano Buiatti
Fermentation 2024, 10(1), 30; https://doi.org/10.3390/fermentation10010030
Available online: https://www.mdpi.com/2311-5637/10/1/30

5. “Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products”
by Luigi Chessa, Elisabetta Daga, Ilaria Dupré, Antonio Paba, Maria C. Fozzi, Davide G. Dedola and Roberta Comunian
Fermentation 2024, 10(1), 29; https://doi.org/10.3390/fermentation10010029
Available online: https://www.mdpi.com/2311-5637/10/1/29

Below, we announce the selection of five Editor’s Choice Papers, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 3.8). All of these papers have been selected from Volume 9 (2023) by the journal’s Editor-in-Chief and Editorial Board Members and have been well received by researchers. It is therefore believed that they will arouse the interest of readers and provide opportunities for follow-up research.

1. “Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail”
by Yue Zhang, Chuanhai Tu, Huimin Lin, Yuwei Hu, Junqi Jia, Shanshan Shui, Jiaxing Wang, Yi Hu and Bin Zhang
Fermentation 2023, 9(2), 173; https://doi.org/10.3390/fermentation9020173
Available online: https://www.mdpi.com/2311-5637/9/2/173

2. “Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production”
by Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek and Daniela Šmogrovičová
Fermentation 2023, 9(3), 221; https://doi.org/10.3390/fermentation9030221
Available online: https://www.mdpi.com/2311-5637/9/3/221

3. “Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine”
by Alice Agarbati, Laura Canonico, Maurizio Ciani and Francesca Comitini
Fermentation 2023, 9(3), 302; https://doi.org/10.3390/fermentation9030302
Available online: https://www.mdpi.com/2311-5637/9/3/302

4. “Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits”
by Eva Tejedor-Calvo and Diego Morales
Fermentation 2023, 9(4), 326; https://doi.org/10.3390/fermentation9040326
Available online: https://www.mdpi.com/2311-5637/9/4/326

5. “Fermentation of Corn By-Products: From Agrifood Waste to Higher Value Antioxidant Products”
by Federica Tonolo, Alessandra Folda, Stefania Ferro, Roberta Seraglia, Angiolella Lombardi, Christian Andrighetto, Alessia Giannoni, Oriano Marin and Maria Pia Rigobello
Fermentation 2023, 9(4), 373; https://doi.org/10.3390/fermentation9040373
Available online: https://www.mdpi.com/2311-5637/9/4/373

Here, we announce the selection of five Editor’s Choice Papers, published in Fermentation (ISSN: 2311-5637, latest Impact Factor 3.3, CiteScore 3.8). All of these papers have been selected from Volume 9 (2023) by the Editor-in-Chief and Editorial Board Members and have been well received by researchers. It is therefore believed that they will arouse the interest of readers and provide opportunities for follow-up research.

1. “Applying AI Tools for Modeling, Predicting and Managing the White Wine Fermentation Process”
by Adrian Florea, Anca Sipos and Melisa-Cristina Stoisor
Fermentation 2022, 8(4), 137; https://doi.org/10.3390/fermentation8040137
Available online: https://www.mdpi.com/2311-5637/8/4/137

2. “New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine”
by Vanesa Postigo, Ana Sánchez, Juan Mariano Cabellos and Teresa Arroyo
Fermentation 2022, 8(6), 280; https://doi.org/10.3390/fermentation8060280
Available online: https://www.mdpi.com/2311-5637/8/6/280

3. “Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro”
by Prabin Koirala, Alice Costantini, Henry N. Maina, Carlo Giuseppe Rizzello, Michela Verni, Valentina De Beni, Andrea Polo, Kati Katina, Raffaella Di Cagno and Rossana Coda
Fermentation 2022, 8(10), 487; https://doi.org/10.3390/fermentation8100487
Available online: https://www.mdpi.com/2311-5637/8/10/487

4. “Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal”
by Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González and Antonio Morata
Fermentation 2022, 8(11), 654; https://doi.org/10.3390/fermentation8110654
Available online: https://www.mdpi.com/2311-5637/8/11/654

5. “Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.”
by Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn and Niël van Wyk
Fermentation 2023, 9(2), 109; https://doi.org/10.3390/fermentation9020109
Available online: https://www.mdpi.com/2311-5637/9/2/109

Five new journals covering a diverse range of subjects launched their inaugural issue in September 2024. Like other journals in MDPI’s portfolio, these journals are dedicated to sharing the latest research through open access, reflecting our commitment to making knowledge accessible to all.

We extend our sincere gratitude to the Editorial Board Members for their dedication to the launch and development of our new journals. Each journal will ensure its high-quality output via excellent editorial and rigorous peer-review processes so that the published articles achieve significant impact and broad visibility.

We invite you to explore and learn more about these new journals below.

Journal	Founding Editor-in-Chief	Journal Topics (Selected)
	Prof. Dr. Nejat Düzgüneş, University of the Pacific, USA | Editorial | view inaugural issue	biological therapy and stem-cell therapy; drug therapy; chemotherapy; radiation and other nonsurgical therapeutic strategies | view journal scope | submit an article
	Prof. Dr. Magda Tsolaki, Greek Federation of Alzheimer’s Disease, Greece; Aristotle University of Thessaloniki, Greece | Editorial | view inaugural issue	surgical/procedural complications; complications; perioperative adverse events; postoperative adverse events | view journal scope | submit an article
	Prof. Dr. Steven R. Fassnacht, Colorado State University, USA; Cooperative Institute for Research in the Atmosphere, USA | Editorial | view inaugural issue	ice as a mineral; atmospheric ice; sea ice; freshwater ice; ice sheets; ice caps and ice shelves | view journal scope | submit an article
	Dr. Francisco Epelde, Hospital Universitari Parc Tauli, Spain; University Autonoma of Barcelona, Spain | Editorial | view inaugural issue	hospital management; hospital facilities; hospital services; hospital risk management; health law | view journal scope | submit an article
	Prof. Dr. Nicola Ferri, University of Padova, Italy | Editorial | view inaugural issue	lipids in cells and whole organisms; lipid structure and function; lipid products and processes; dietary lipids and nutrition | view journal scope | submit an article

We wish to thank everyone who has supported the development of open access publishing. You are welcome to send an application here or contact the New Journal Committee ([email protected]) if you would like to create more new journals.

In celebration of World Food Day 2024, MDPI is launching a special webinar to encourage researchers to unite, take action, and showcase how collective knowledge can address the pressing challenges of food security, sustainable agriculture, and resource management.

World Food Day, led by the Food and Agriculture Organization of the United Nations (FAO), aims to foster awareness about the importance of food security and the urgent need to eradicate hunger worldwide. In line with this mission, our upcoming webinar invites researchers and experts to discuss innovative solutions for achieving sustainable agriculture, improving resource management, and tackling food insecurity worldwide.

We are very much looking forward to seeing you at MDPI World Food Day Webinar 2024. Please find below an up-to-date outline of the presenters.

Date: 16 October 2024 at 01.30 p.m. CEST | 7:30 a.m. EDT | 7:30 p.m. CST Asia
Webinar ID: 835 7950 1147
Webinar Secretariat: [email protected]

After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic institutional email addresses will be prioritized.

Unable to attend? Register anyway and we will inform you when the recording is available.

Register now for free!

Keynote Speakers:

• Prof. Dr. Giorgia Spigno, Department for Sustainable Food Process, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy;
• Prof. Dr. Ramakrishnan Ramanathan, Department of Management, College of Business Administration, University of Sharjah, Sharjah, United Arab Emirates.

We are delighted to share some highly cited papers in the Section “Fermentation Process Design” that were published in Fermentation (ISSN: 2311-5637) in 2022 and 2023. In addition, some Special Issues in this Section are currently open for submissions. The following is a list of the articles and Special Issues that may be of interest to you:

Articles:

1. “Waste-Derived Renewable Hydrogen and Methane: Towards a Potential Energy Transition Solution”
by Omprakash Sarkar, Jampala Annie Modestra, Jampala Annie Modestra, Paul Christakopoulos and Leonidas Matsakas
Fermentation 2023, 9(4), 368; https://doi.org/10.3390/fermentation9040368
Available online: https://www.mdpi.com/2311-5637/9/4/368

2. “Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens”
by Shuzhen Li, Chong Li, Si Chen, Xiaoying Wang, Jinmei Liu, Xuejuan Deng, Huiyi Cai and Guohua Liu
Fermentation 2023, 9(4), 346; https://doi.org/10.3390/fermentation9040346
Available online: https://www.mdpi.com/2311-5637/9/4/346

3. “Integration of Corn and Cane for Ethanol Production: Effects of Lactobacilli Contamination on Fermentative Parameters and Use of Ionizing Radiation Treatment for Disinfection”
by Ana Paula Maria da Silva, Pietro Sica, Lucas de Almeida Nobre Pires, Liandra Spironello, Layna Amorim Mota, Gustavo Theodoro Peixoto, Rubens Perez Calegari, Thiago Olitta Basso, Aldo Tonso, Marcelo Pego Gomes et al.
Fermentation 2023, 9(2), 89; https://doi.org/10.3390/fermentation9020089
Available online: https://www.mdpi.com/2311-5637/9/2/89

4. “Repeated-Batch Ethanol Fermentation from Sweet Sorghum Stem Juice under a Very High Gravity Condition Using a Stirred Tank Bioreactor Coupled with a Column Bioreactor by Immobilized Saccharomyces cerevisiae”
by Benjaporn Sriputorn, Lakkana Laopaiboon and Pattana Laopaiboon
Fermentation 2023, 9(2), 159; https://doi.org/10.3390/fermentation9020159
Available online: https://www.mdpi.com/2311-5637/9/2/159

5. “Production of Pigments under Submerged Culture through Repeated Batch Fermentation of Immobilized Talaromyces atroroseus GH2”
by Juan Pablo Ruiz-Sánchez, Lourdes Morales-Oyervides, Daniele Giuffrida, Laurent Dufossé and Julio César Montañez
Fermentation 2023, 9(2), 171; https://doi.org/10.3390/fermentation9020171
Available online: https://www.mdpi.com/2311-5637/9/2/171

6. “Scale-Up of Pigment Production by the Marine-Derived Filamentous Fungus, Talaromyces albobiverticillius 30548, from Shake Flask to Stirred Bioreactor”
by Mekala Venkatachalam, Gary Mares, Laurent Dufossé and Mireille Fouillaud
Fermentation 2023, 9(1), 77; https://doi.org/10.3390/fermentation9010077
Available online: https://www.mdpi.com/2311-5637/9/1/77

7. “Highly Active Astaxanthin Production from Waste Molasses by Mutated Rhodosporidium toruloides G17”
by Tuyet Nhung Tran, Ngoc-Tri Tran, Thu-Anh Tran, Dinh-Chuong Pham, Chia-Hung Su, Hoang Chinh Nguyen, Colin J. Barrow and Dai-Nghiep Ngo
Fermentation 2023, 9(2), 148; https://doi.org/10.3390/fermentation9020148
Available online: https://www.mdpi.com/2311-5637/9/2/148

8. “Statistical Medium Optimization for the Production of Anti-Methicillin-Resistant Staphylococcus aureus Metabolites from a Coal-Mining-Soil-Derived Streptomyces rochei CMB47”
by Ibtissem Djinni, Warda Djoudi, Chahinaz Boumezoued, Halima Barchiche, Samiha Souagui, Mouloud Kecha and Ines Mancini
Fermentation 2023, 9(4), 381; https://doi.org/10.3390/fermentation9040381
Available online: https://www.mdpi.com/2311-5637/9/4/381

9. “Dual Emerging Applications of Solid-State Fermentation (SSF) with Aspergillus niger and Ultrasonic-Assisted Extraction (UAE) for the Obtention of Antimicrobial Polyphenols from Pineapple Waste”
by Sarah L. Paz-Arteaga, Edith Cadena-Chamorro, Liliana Serna-Cock, Harlen Torres-Castañeda, Omar V. Pabón-Rodríguez, Carlos E. Agudelo-Morales, Nathiely Ramírez-Guzmán, Juan A. Ascacio-Valdés, Cristóbal N. Aguilar and Cristian Torres-León
Fermentation 2023, 9(8), 706; https://doi.org/10.3390/fermentation9080706
Available online: https://www.mdpi.com/2311-5637/9/8/706

10. “Biosynthesis of Nicotinamide Mononucleotide: Current Metabolic Engineering Strategies, Challenges, and Prospects”
by Shiqi Luo, Juntao Zhao, Yangyang Zheng, Tao Chen and Zhiwen Wang
Fermentation 2023, 9(7), 594; https://doi.org/10.3390/fermentation9070594
Available online: https://www.mdpi.com/2311-5637/9/7/594

Special Issues:

1. “Applications of Computer Science and AI to Fermented Foods and Beverages”
Edited by Dr. Bernard Chen
Submission deadline: 31 March 2025

2. “Optimization and Analysis of the Fermentation Process for Microbial Products: 2nd Edition”
Edited by Dr. Xidong Ren
Submission deadline: 31 January 2025

3. “Computer and Mathematical Simulation of Microbial Fermentations: The Choice of Models, Parameter Estimation and Applications”
Edited by Dr. Nicolai S. Panikov
Submission deadline: 30 January 2025

4. “The Development of Anaerobic Digestion Systems”
Edited by Dr. Yeqing Li
Submission deadline: 31 December 2024

5. “Fermentation Processes: Modeling, Optimization and Control: 2nd Edition”
Edited by Dr. Ricardo Aguilar-López
Submission deadline: 31 December 2024

6. “Modeling, Control and Optimization of Wine Fermentation”
Edited by Prof. Dr. André Knoesen and Prof. Dr. Roger Boulton
Submission deadline: 30 December 2024