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Fermentation
Special Issues
Waste as Feedstock for Fermentation, 2nd Edition
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Waste as Feedstock for Fermentation, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: 30 July 2025 | Viewed by 2305

Special Issue Editors

Prof. Dr. Fernanda Cortez Lopes

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Guest Editor
Graduate Program in Cell and Molecular Biology, Center for Biotechnology, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
Interests: microbiome; ureases; antibacterial activity; fungal infections; mycotoxins insect-pest control
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Marilene Henning Henning Vainstein

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Guest Editor
Center for Biotechnology, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
Interests: microbiome analysis; cystic fibrosis; biofilm formation; antifungal activity; proteomics; bioremediation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Fermentation focuses on the innovative and sustainable use of waste materials as feedstock for fermentation processes. Here, we aim to bring together a collection of cutting-edge research articles that explore the potential of transforming various waste streams into valuable products through fermentation.

As the world grapples with increasing waste generation and environmental concerns, the need for sustainable and circular solutions has never been more pressing. Utilizing waste as a feedstock for fermentation not only addresses waste disposal issues but also contributes to the production of biofuels, biochemicals, and other high-value products, thereby promoting a circular economy.

This Special Issue covers a wide range of topics, including the characterization and pretreatment of different waste materials, the optimization of fermentation processes, and the economic and environmental impacts of using waste-derived feedstocks. Our contributors present innovative approaches and technologies for converting agricultural residues, food waste, industrial by-products, and other waste materials into valuable fermentation products.

We hope this Special Issue will inspire researchers, industry professionals, and policymakers to explore and adopt sustainable practices in fermentation science. By showcasing these advancements, we aim to highlight the significant potential of waste valorization and its role in creating a more sustainable future.

Prof. Dr. Fernanda Cortez Lopes
Prof. Dr. Marilene Henning Henning Vainstein
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • waste feedstock
  • fermentation processes
  • biofuels
  • biochemicals
  • circular economy
  • agricultural residues
  • food waste
  • industrial by-products
  • waste valorization
  • sustainable solutions

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Further information on MDPI's Special Issue policies can be found here.

Related Special Issue

Published Papers (2 papers)

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Research

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14 pages, 296 KiB  
Article
Cottonseed Cake as a Feed Supplement: Effects on Nutrient Intake, Digestibility, Performance, Nitrogen Balance, and Ruminal Profile of Lambs Fed Sugarcane Silage-Based Diets
by Hactus Souto Cavalcanti, Juliana Silva de Oliveira, Alexandre Fernandes Perazzo, João Paulo de Farias Ramos, Alberto Jefferson da Silva Macêdo, Evandra da Silva Justino, Evandro de Sousa da Silva, Paloma Gabriela Batista Gomes, Liliane Pereira Santana, Anderson Lopes Pereira, Francisco Naysson de Sousa Santos, Daniele de Jesus Ferreira, Anderson de Moura Zanine and Edson Mauro Santos
Fermentation 2025, 11(6), 322; https://doi.org/10.3390/fermentation11060322 - 4 Jun 2025
Viewed by 539
Abstract
Using additives in sugarcane silage can reduce dry matter losses and enhance animal performance by preserving nutritional value. This study evaluated the performance, nutrient digestibility, and blood parameters of sheep fed sugarcane silage with or without cottonseed cake. Twenty-six uncastrated, mixed-breed male lambs [...] Read more.
Using additives in sugarcane silage can reduce dry matter losses and enhance animal performance by preserving nutritional value. This study evaluated the performance, nutrient digestibility, and blood parameters of sheep fed sugarcane silage with or without cottonseed cake. Twenty-six uncastrated, mixed-breed male lambs (approximately 6 months of age; 26 ± 1.3 kg) were allocated to two dietary treatments based on sugarcane silage (SS) and cottonseed cake (CSC), which differed in the form of feed presentation: (1) the control, consisting of SS and fresh CSC provided simultaneously but offered separately, without physical mixing; and (2) the Partial Mixed Ration silage (S + CSC), in which SS and CSC were pre-mixed and ensiled together at a proportion of 80:20 (natural matter basis). Dry matter intake (1620 g/kg) was similar between diets, but dry matter digestibility (64.75%) and average daily gain (202.88 g/day) were higher in the cottonseed cake group, leading to greater total weight gain (8.11 kg). These animals also had a lower acetate/propionate ratio (4.2 vs. 2.0 mmol/L) and higher blood glucose (44 vs. 35 mg/dL). Higher N intake, urinary N, and retained N were observed in the cottonseed cake diet, which also improved the diet’s mineral balance. In conclusion, adding cottonseed cake to sugarcane silage enhances fermentation, preserves nutritional value, and improves sheep performance. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation, 2nd Edition)

Review

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20 pages, 647 KiB  
Review
From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages
by Bianca de Paula Telini, Lorenza Corti Villa, Marilene Henning Vainstein and Fernanda Cortez Lopes
Fermentation 2025, 11(2), 57; https://doi.org/10.3390/fermentation11020057 - 28 Jan 2025
Cited by 4 | Viewed by 1493
Abstract
The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that [...] Read more.
The production of low-alcohol beverages is an important world trend due to concerns about health and well-being. The use of agro-industrial residues, such as grape pomace, to produce bioactive and diverse beverages is highly acceptable to consumers. It is an eco-friendly approach that contributes to sustainability and a circular economy. This mini review highlights the composition of grape pomace and its emerging role as a fermentation substrate, emphasizing its potential to contribute to sustainable beverage innovation. In addition, we discussed using non-conventional yeasts to produce beer with different aromas, flavors, and low alcoholic content, as well as the possibility of using a vast diversity of substrates during fermentation, including grape pomace. Different yeasts and substrates bring new opportunities to the market for brewery industries and other products. Full article
(This article belongs to the Special Issue Waste as Feedstock for Fermentation, 2nd Edition)
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