Announcements

On 9 February 2023, Clarivate, a global leader in providing trusted insights and analytics, added the Preprint Citation Index to the Web of Science platform, streamlining the research process by allowing researchers to locate and link to preprints alongside other trusted content in the database.

The Preprint Citation Index will act as a bridge to connect cutting-edge preprints with peer-reviewed journal articles published within the Web of Science Core Collection. Alerts can be easily set to monitor new research across several repositories and authors will also be able to include preprints on their Web of Science Research Profile to more accurately display their various research outputs.

As of its launch, the Preprint Citation Index will provide nearly two million preprints from various repositories, including MDPI’s own Preprints.org.

MDPI's Preprints Platform – Preprints.org

To advance Open Science and the fast dissemination of research, MDPI offers researchers a free multidisciplinary preprint platform. Preprints.org accepts submissions from all research areas and offers authors high visibility, permanent archiving, article-level Metrics and immediately citable content by assigning a Digital Object Identifier (DOI) to all preprints.

During submission to any MDPI journal, authors have the option to share their research as a preprint. After an initial screening, the manuscript is available online in 48 hours or less. Once online, preprints can be downloaded, shared, commented on, and cited, providing authors maximum visibility.

We invite you to join the ranks of the over 100k researchers using Preprints.org and share your research.

For more information, please visit Preprints.org.

We are pleased to announce the launch of a new initiative—the MDPI Special Issue Mentor Program.

This program will enable early career researchers (who must hold a Ph.D. in a related field) to experience editing a Special Issue in MDPI journals, under the mentorship of our experienced Editorial Board Members or other experienced scientists. The mentor program will provide an excellent opportunity for early career scientists to gain editorial experience, and to cultivate their ability to edit scientific research.

The mentee’s responsibilities include:

• Proposing a Special Issue title and assisting the mentor in preparing a summary (around 200–400 words) and 3–10 keywords describing the background, importance, and goal of the Issue;
• Writing a brief promotion plan for the Special Issue;
• Preparing a list of scholars who may be interested in the Issue and personally e-mailing invitations on behalf of Guest Editors;
• Writing an editorial for the online Special Issue together with the mentor.

The mentor’s responsibilities include:

• Conducting a final check before the Special Issue is published online;
• Performing editorial control of the Special Issue and quality control of the publications, both of which must be carried out in a timely manner;
• Providing suggestions to younger scholars if they have any doubts or concerns regarding submissions;
• Organizing video calls with young scholars and the Editorial Office regularly to discuss problems and improvement suggestions for the Special Issue;
• Making and submitting decisions regarding submissions with the assistance of mentees.

Certificates and awards:
After the Special Issue closes, the Editorial Office will provide official certificates for all the mentors and early career researchers.

If you are interested in this opportunity, please send your Special Issue proposal to the Editorial Office of a journal you choose, and we will discuss the process (i.e., mentor collaboration, Special Issue topic feasibility analysis, etc.) in further detail. The full list of MDPI journals is as follows: https://www.mdpi.com/about/journals.

In addition to the new Special Issue Mentor Program, we will continue to welcome all Special Issue proposals focusing on hot research topics.

MDPI has just become the first open access (OA) publisher to reach the milestone of one million articles published. That is one million articles freely available to all, to circulate and build upon! We are proud to share this special moment with the global scientific community.

This landmark has been reached thanks to the immeasurable support of more than 600,000 expert reviewers, 66,000 editorial board members and 6700 hard-working colleagues across MDPI’s global offices.

Within more than 25 years of publishing, our journals received 2.1 million manuscripts and generated 4.6 million peer review reports to get to one million papers published.

Reaching the milestone of one million articles published reinforces our mission to remove any existing barriers and to make scientific research accessible to all. Since its inception, MDPI’s goal has been to create reliable processes to make science open. This is a path towards facilitating the dissemination of novel insights in scientific communities.

Regular feedback from authors and reviewers shows that our service is greatly appreciated and needed. At the same time, the feedback helps us identify areas for further improvement.

As it stands, a significant share of published research findings remain closed access. More than half of the content published with the most well-known legacy publishers stays behind a paywall, and that is not including articles published in hybrid OA journals, or made available months or years after publication.

A new policy announced by the US administration in August 2022 requires that, as of January 2026, all US federally funded research be made freely and immediately available after publication. While the new policy does not mandate articles be published under an open access license, it is aligned with the open access movement in removing all barriers to research. Similarly, some of the most advanced research institutions in the world intend to have all funded research articles published in open access by 2025.

MDPI is proud to be the leading agent of the transition to open access.

"Thanks a Million" to all the contributors!

We are pleased to announce that the website of the MDPI Sustainability Foundation has been revamped! For the past couple of months, our UX UI team and front-end developers have been working hard to launch the website in time for the opening of the Sustainability Awards nominations.

The website is not the only thing that has had a remodeling. Indeed, the format of the Emerging Sustainability Leader Award (ESLA) has been updated. ESLA is now a competition open to individual researchers or start-ups founded by researchers under the age of 35. Nominee applications will go through 2 rounds of selection until the final 3 are decided. The finalists will then be invited to give pitch presentations during the Award Ceremony to win either first place (10,000 USD) or runner-up (2 x 5000 USD).

The World Sustainability Award, on the other hand, remains the same: a total prize money of 100,000 USD is up for grabs by senior individual researchers or groups of researchers from the international research community.

Nominations for both the World Sustainability Award and the Emerging Sustainability Leader award are now open! Check out our new website for more information on how to nominate.

Fermentation (ISSN: 2311-5637) is an international, scientific, peer-reviewed, open access journal publishing high-quality original research papers, review articles, short communications, and technical notes on all research areas of fermentation related to new and emerging products, processes, and technologies including biopharmaceuticals and biotech drugs.

In order to support the scientific community and contribute to the faster distribution of important scientific research, Fermentation has cooperated with various academic conferences and is now seeking cooperation with additional academic conferences. The journal is open to a diverse range of collaborations, such as media partnerships, awards, exhibitions, and publications.

The scope of Fermentation includes, but is not limited to, the following:

Microbial Metabolism, Physiology & Genetics:

• Microbial physiology and metabolism;
• Strain improvement;
• Applied genetics and molecular biotechnology;
• Genomics, proteomics, metabolomics and systems biology;
• Bioinformatics.

Fermentation Process Design:

• Fermentation process and product development;
• Scale-up/scale-down of fermentation processes;
• Bioprocess and metabolic engineering;
• Bioreactor design, monitoring, biosensors and instrumentation;
• Downstream processing of fermentation products;
• Biosafety and biosecurity.

Fermentation for Food and Beverages:

• Wine fermentation, beer fermentation, alcoholic and malolactic fermentations;
• Fermented and functional food, nutraceutical foods and health improver foods;
• Biocompatibility of starter cultures;
• Fermented foods derived from cereals, brew and distilling;
• Dairy fermented products, impact in GUT, in sensory quality, and stability;
• Meat fermented products;
• Fermented vegetables, fruits and juices;
• New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
• Emerging non-thermal technologies to sanitize and produce safer fermented products and better implanted inoculant starters;
• High throughput techniques to screen microbial populations in fermented foods;
• Metabolomic/foodomic techniques to analyze the impact of microbial communities in fermented foods.

Industrial Fermentation:

• Fermentation for production of chemicals and materials;
• Fermentation for production of biofuels;
• Fermentation for production of pharmaceuticals;
• Environmental bioprocesses;
• Bioconversion and valorization of pollutants;
• Bioprocesses for greenhouse gas mitigation;
• Biodegradation of pollutants;
• Bioreactor design and modeling;
• Biorefinery processes;
• Downstream processing in fermentation;
• Life cycle assessment applied to fermentation processes.

We welcome consultations with any conferences related to Fermentation. If you are interested in collaborating with Fermentation, please contact us at fermentation@mdpi.com.

Stanford University has recently published an update of the list of the top 2% most widely cited scientists—the World’s Top 2% Scientists.

The time node of the statistical data of this list is from 1960 to 2022, and it is divided into two lists: “Lifetime Scientific Influence Ranking” and “2022 Annual Scientific Influence Ranking”. The “Lifetime Scientific Influence Ranking” counts the comprehensive influence performance of scientists during their careers, and the “2022 Annual Influence Ranking” focuses on highlighting the academic influence of scientists in the previous year. This ranking, considered the most prestigious worldwide, is based on the bibliometric information contained in the Scopus database and includes more than 200,000 researchers from the more than 10 million scientists considered to be active worldwide, with 22 scientific fields and 176 subfields taken into account.

We are pleased to share that 19 Editorial Board Members from MDPI’s journal Fermentation (ISSN: 2311-5637) were featured in Stanford University’s list of World’s Top 2% Scientists in 2022.

The latest Stanford rankings reflect the significant influence and research excellence of the scientists, who are committed to furthering their knowledge for the benefit of the world.

We would like to congratulate our Editorial Board Members on their excellent achievement and thank them for their immense contribution to the scientific progression and development of Fermentation.

Peer Review Week began 19 September 2022 under the theme of “Research Integrity: Creating and Supporting Trust in Research”. Through various blog articles, podcast, and webinar, we discussed this crucial subject throughout the week, celebrating the essential role peer review plays in maintaining research quality.

To begin, we held a Webinar on the topic. Professor Peter W. Choate and Dr. Emmanuel Obeng-Gyasi joined Dr. Ioana Craciun, one of MDPI’s scientific officers, for an in-depth discussion.

We invite you to view the event recording:

During the week, the MDPI Blog in a series articles highlighted how good Peer Review safeguards research integrity. The following topics were covered:

• Peer Review Week 2022
• Research Integrity
• What We’ve Learned About Peer Review Reports
• 4 Steps to the Perfect Peer Review Report
• How to Write the Perfect Peer Review Report: An Interview
• Inviting Great Peer Reviewers

In a new edition of Insight Faster, an MDPI podcast, we were delighted to talk to the co-chairs of the Peer Review Week committee, Jayashree Rajagopalan (Senior Manager of Global Community Engagement for CACTUS) and Danielle Padula (Head of Marketing and Community Development at Scholastica) to get their take on this year’s event and its related topics.

You can find the Podcast here.

We hope you enjoy the contents!

1. “Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains”
by Sudeep KC et al.
Fermentation 2020, 6(2), 59; https://doi.org/10.3390/fermentation6020059
Available online: https://www.mdpi.com/2311-5637/6/2/59
Cited by 32 | Viewed by 4806 

2. “Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances”
by Soumya Pandit et al.
Fermentation 2021, 7(3), 169; https://doi.org/10.3390/fermentation7030169
Available online: https://www.mdpi.com/2311-5637/7/3/169
Cited by 27 | Viewed by 1914

3. “Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum F3 and Mixed Microbial Cultures”
by George Prasoulas et al.
Fermentation 2020, 6(2), 39; https://doi.org/10.3390/fermentation6020039
Available online: https://www.mdpi.com/2311-5637/6/2/39
Cited by 23 | Viewed by 2337

4. “Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products”
by Joanna Kazimierowicz et al.
Fermentation 2021, 7(1), 12; https://doi.org/10.3390/fermentation7010012
Available online: https://www.mdpi.com/2311-5637/7/1/12
Cited by 14 | Viewed by 1084

5. “Production of Bioethanol—A Review of Factors Affecting Ethanol Yield”
by Timothy J. Tse et al.
Fermentation 2021, 7(4), 268; https://doi.org/10.3390/fermentation7040268
Available online: https://www.mdpi.com/2311-5637/7/4/268
Cited by 13 | Viewed by 1938

6. “Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery”
by Prawat Sukphun et al.
Fermentation 2021, 7(3), 159; https://doi.org/10.3390/fermentation7030159
Available online: https://www.mdpi.com/2311-5637/7/3/159
Cited by 12 | Viewed by 1280

7. “Beer Aroma and Quality Traits Assessment Using Artificial Intelligence”
by Claudia Gonzalez Viejo et al.
Fermentation 2020, 6(2), 56; https://doi.org/10.3390/fermentation6020056
Available online: https://www.mdpi.com/2311-5637/6/2/56
Cited by 11 | Viewed by 2165

8. “Global View of Biofuel Butanol and Economics of Its Production by Fermentation from Sweet Sorghum Bagasse, Food Waste, and Yellow Top Presscake: Application of Novel Technologies”
by N. Qureshi et al.
Fermentation 2020, 6(2), 58; https://doi.org/10.3390/fermentation6020058
Available online: https://www.mdpi.com/2311-5637/6/2/58
Cited by 11 | Viewed by 1920

9. “Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products”
by Janis Liepins et al.
Fermentation 2021, 7(3), 136; https://doi.org/10.3390/fermentation7030136
Available online: https://www.mdpi.com/2311-5637/7/3/136
Cited by 11 | Viewed by 2203

10. “Recent Advancements in Biological Conversion of Industrial Hemp for Biofuel and Value-Added Products”
by Anqi Ji et al.
Fermentation 2021, 7(1), 6; https://doi.org/10.3390/fermentation7010006
Available online: https://www.mdpi.com/2311-5637/7/1/6
Cited by 9 | Viewed by 2853

1. “Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods”
by Ranjana Sharma et al.
Fermentation 2020, 6(4), 106; https://doi.org/10.3390/fermentation6040106
Available online: https://www.mdpi.com/2311-5637/6/4/106
Cited by 69 | Viewed by 5973

2. “The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine”
by Nedret Neslihan Ivit et al.
Fermentation 2020, 6(3), 77; https://doi.org/10.3390/fermentation6030077
Available online: https://www.mdpi.com/2311-5637/6/3/77
Cited by 19 | Viewed by 3099

3. “Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product”
by Alice Jaeger et al.
Fermentation 2020, 6(4), 123; https://doi.org/10.3390/fermentation6040123
Available online: https://www.mdpi.com/2311-5637/6/4/123
Cited by 18 | Viewed by 2938

4. “LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential”
by Osbert Chou et al.
Fermentation 2021, 7(2), 73; https://doi.org/10.3390/fermentation7020073
Available online: https://www.mdpi.com/2311-5637/7/2/73
Cited by 14 | Viewed by 1293

5. “Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine”
by Juan Manuel Del Fresno et al.
Fermentation 2020, 6(3), 66; https://doi.org/10.3390/fermentation6030066
Available online: https://www.mdpi.com/2311-5637/6/3/66
Cited by 13 | Viewed by 2414

6. “Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine”
by Margarita García et al.
Fermentation 2020, 6(2), 60; https://doi.org/10.3390/fermentation6020060
Available online: https://www.mdpi.com/2311-5637/6/2/60
Cited by 12 | Viewed by 2033

7. “Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety”
by Ricardo Vejarano et al.
Fermentation 2021, 7(3), 171; https://doi.org/10.3390/fermentation7030171
Available online: https://www.mdpi.com/2311-5637/7/3/171
Cited by 12 | Viewed by 1708

8. “Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni”
by Shao-Yang Wang et al.
Fermentation 2020, 6(1), 15; https://doi.org/10.3390/fermentation6010015
Available online: https://www.mdpi.com/2311-5637/6/1/15
Cited by 10 | Viewed by 1547

9. “Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value”
by Seham Swelam et al.
Fermentation 2021, 7(4), 255; https://doi.org/10.3390/fermentation7040255
Available online: https://www.mdpi.com/2311-5637/7/4/255
Cited by 10 | Viewed by 789

10. “How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases”
by Harald Claus
Fermentation 2020, 6(1), 38; https://doi.org/10.3390/fermentation6010038
Available online: https://www.mdpi.com/2311-5637/6/1/38
Cited by 9 | Viewed by 1699

1. “A Comprehensive Understanding of Electro-Fermentation”
by Drishti Dinesh Bhagchandanii et al.
Fermentation 2020, 6(3), 92; https://doi.org/10.3390/fermentation6030092
Available online: https://www.mdpi.com/2311-5637/6/3/92
Cited by 25 | Viewed by 3205

2. “Production of Oligosaccharides from Agrofood Wastes”
by María Emilia Cano et al.
Fermentation 2020, 6(1), 31; https://doi.org/10.3390/fermentation6010031
Available online: https://www.mdpi.com/2311-5637/6/1/31
Cited by 20 | Viewed by 2932

3. “Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes”
by Antonio Caporusso et al.
Fermentation 2021, 7(2), 50; https://doi.org/10.3390/fermentation7020050
Available online: https://www.mdpi.com/2311-5637/7/2/50
Cited by 16 | Viewed by 1592

4. “Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies”
by Maria Alexandri et al.
Fermentation 2020, 6(2), 42; https://doi.org/10.3390/fermentation6020042
Available online: https://www.mdpi.com/2311-5637/6/2/42
Cited by 14 | Viewed by 3690

5. “Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits”
by Vincenzo Michele Sellitto et al.
Fermentation 2021, 7(2), 60; https://doi.org/10.3390/fermentation7020060
Available online: https://www.mdpi.com/2311-5637/7/2/60
Cited by 14 | Viewed by 1853

6. “Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production”
by Annarita Pugliese et al.
Fermentation 2020, 6(2), 46; https://doi.org/10.3390/fermentation6020046
Available online: https://www.mdpi.com/2311-5637/6/2/46
Cited by 12 | Viewed by 1836

7. “Simulation and Performance Analysis of Integrated Gasification–Syngas Fermentation Plant for Lignocellulosic Ethanol Production”
by Sahar Safarian et al.
Fermentation 2020, 6(3), 68; https://doi.org/10.3390/fermentation6030068
Available online: https://www.mdpi.com/2311-5637/6/3/68
Cited by 12 | Viewed by 2420

8. “Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy”
by José Pablo López-Gómez et al.
Fermentation 2021, 7(2), 76; https://doi.org/10.3390/fermentation7020076
Available online: https://www.mdpi.com/2311-5637/7/2/76
Cited by 10 | Viewed by 1205

9. “Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience”
by Vittorio Capozzi et al.
Fermentation 2021, 7(2), 54; https://doi.org/10.3390/fermentation7020054
Available online: https://www.mdpi.com/2311-5637/7/2/54
Cited by 9 | Viewed by 1481

10. “Production of the Polysaccharide Curdlan by Agrobacterium species on Processing Coproducts and Plant Lignocellulosic Hydrolysates”
by Thomas P. West
Fermentation 2020, 6(1), 16; https://doi.org/10.3390/fermentation6010016
Available online: https://www.mdpi.com/2311-5637/6/1/16
Cited by 8 | Viewed by 1680