Dear Colleagues,

On behalf of the Editor-in-Chief, Dr. Badal C. Saha, we wish to acknowledge our reviewers who so generously offered their time and demonstrated their dedication, professionalism, and timeliness in reviewing manuscripts submitted to Fermentation by presenting them an award.

What are the prerequisites to be eligible for this award?
All of the reviewers for Fermentation in 2023 will be automatically included.

Selection Criteria:
– Number of review reports;
– The quality and timeliness of review reports.

What will the winners receive?
There will be two winners this year, and each will receive the following:
– CHF 500;
– An opportunity to publish a paper free of charge in 2024 after peer review;
– A certificate.

When will the winners be announced?
The winners will be announced in March 2024 on the journal website.

How can I become eligible?
If you have not yet reviewed papers for Fermerntation, but would like to do so, you can register as a reviewer at the following link:
https://susy.mdpi.com/volunteer/profile/edit.

Kind regards,
Fermentation Editorial Office

Dear Colleagues,

We are pleased to announce the “Fermentation 2022 Best Paper Award” for research and review articles published in Fermentation from 1 January 2022 to 31 December 2022. One review and one research article will receive an award each. The papers will be selected after a thorough evaluation by the journal Award Committee led by the Editor-in-Chief, Dr. Badal C. Saha.

Eligibility for the Award:
– Papers published in Fermentation from 1 January 2022 to 31 December 2022;
– Open to all career levels;
– Both regular and Special Issue submissions will be considered.

Selection Criteria:
The papers will be selected by the journal Award Committee based on the following criteria:
– Scientific merit and broad impact;
– Originality of the research objectives and/or the ideas presented;
– Creativity of the study design or uniqueness of the approaches and concepts;
– Clarity of presentation;
– Citations and downloads.

The Prize:
– One review award: CHF 500 and a chance to publish a paper free of charge after peer review in Fermentation in 2024;
– One research article award: CHF 500 and a chance to publish a paper free of charge after peer review in Fermentation in 2024;
– Each winner will also receive a certificate.

The winners will be announced on the journal website in March 2024.

Kind regards,
Fermentation Editorial Office

Dear Colleagues,

We are pleased to announce the winners of the Fermentation 2022 Outstanding Reviewer Award. The Fermentation Editorial Board and Editorial Team express our sincere appreciation to the reviewers for the time, effort and wisdom they have dedicated when reviewing the manuscripts submitted to Fermentation. Thanks to their support, Fermentation can publish so many high-quality papers and maintain a quick turnaround.

Dr. Mohamed Ali Abdel-Rahman
Al-Azhar Center for Fermentation Biotechnology and Applied Microbiology, Al-Azhar University, Cairo 11884, Egypt
Research Interests: fermentation; lactic acid; biodeterioration; biobased products; microbiology; bacteria; applied microbiology; green chemicals; lactic acid bacetria; citric acid; nanomaterials

Dr. Aleksandra Szydlowska
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland
Research Interests: probiotics, prebiotics, functional food product development, lactic acid fermentation, quality of symbiotic food; nutrition

The Prize:
Each winner will receive CHF 500 and a certificate.

Kind regards,
Fermentation Editorial Office

Dear Colleagues,

The editorial team congratulates the winners of the Fermentation 2021 Best Paper Award selected by the journal award committee, which is led by the EiC Dr. Badal C. Saha. All papers published in 2021 in Fermentation (ISSN: 2311-5637) were considered for the award. After a thorough evaluation of the originality and significance of the papers, citations and downloads, two winners were selected.

Review:
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes
by Antonio Caporusso, Angela Capece and Isabella De Bari
Fermentation 2021, 7(2), 50; doi: 10.3390/fermentation7020050

Article:
Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology
by Jean-Baptiste Beigbeder, Julia Maria de Medeiros Dantas and Jean-Michel Lavoie
Fermentation 2021, 7(2), 86; doi: 10.3390/fermentation7020086

Each winner will receive CHF 500 and a chance to publish a paper free of charge in Fermentation in 2023 after peer review.

Please join us in congratulating the winners of the Fermentation 2021 Best Paper Award. We also thank all the authors for their continued support of Fermentation.

Kind regards,
Fermentation Editorial Office

Dear Colleagues,

We are pleased to announce the two winners of the Fermentation 2021 Travel Awards for Junior Investigators, who will be awarded 600 CHF each towards their travel expenses to attend an international conference in 2021.

The 2021 Fermentation Travel Awards have been granted to:

Dr. Michela Verni, a Postdoctoral Research Fellow in University of Bari, Bari, Italy. Her research focuses on food microbiology and achieves important results in the field of fermentation by selected lactic acid bacteria of cereals and different alternative vegetable matrices, by-products and surplus of the agri-food industry. In addition, her research concerned sourdough microbiology, characterization, and selection of microbial starters for nutritional, functional, and technological improvement of fermented foods.

Mr. Philipp Demling, a PhD student in RWTH Aachen University, Aachen, Germany. His research focuses on the development of a fermentation strategy for the biochemical production of biosurfactants, especially rhamnolipids. Another focus of his study is the investigation of the ability of the obligate aerobic P. putida KT2440 to cope with fluctuating dissolved oxygen tensions.

We would like to express our gratitude to all the participants of the Fermentation 2021 Travel Awards and the Award Committee Members for their evaluation of all the excellent nominations.

Fermentation Editorial Office

We are pleased to announce the two winners of the 2019 Fermentation Travel Awards for Junior Investigators, who will be supported with 500 CHF each towards their travel expenses to attend an international conference of their choice in 2019.

The 2019 Fermentation Travel Awards have been granted to:

Dr. Heinrich Kroukamp, a Postdoctoral Research Fellow in Macquarie University, North Ryde, Australia. His research focuses on the tailoring of yeast protein secretion to allow for increased production of industrially valuable proteins and expanding the substrate range of yeast for biofuel production. 

Ms. Joana Resende Ortigueira, a PhD student in Faculty of Sciences of the University of Lisbon (FCUL) and the National Laboratory for Energy and Geology (LNEG), Lisbon, Portugal. Her research focuses on the evaluation of food waste and its valorization through dark fermentation systems, production of bio-hydrogen and volatile fatty acids (VFAs) from food waste, and scale-up and development of continuous production systems. 

We would like to thank all the Scientific Committee members for their evaluations of the candidates, as well as all those who participated in the travel award competition.

We are pleased to announce the two winners of the 2017 Fermentation Travel Awards for Junior Investigators, who will receive 600 CHF each towards their travel expenses to attend an international conference in 2017.

The Awards have been granted to:

Dr. Matthew L. Bochman, an Assistant Professor at the Indiana University, IN, USA. His research focuses on the functions of RecQ and Pif1 family helicases to maintain genome integrity. He also works on yeasts and fermentation in connection with the craft beer industry.

Dr. Francesca Berini, a Post-Doctoral Researcher at the University of Insubria, Italy. Her research focuses on the production of recombinant proteins by fermentation, using Escherichia coli and streptomycetes and characterization of hydrolytic enzymes from a genomic and metagenomic origin with potential application for industrial and environmental purposes, as well as improvement of antibiotic production in rare actinomycetes.

We would like to congratulate them on their excellent work and would further like to thank all applicants for their interesting and high quality contributions. We also wish to thank the Scientific Committee members for their evaluation of the candidates.