Application of Fermentation Technology in Animal Nutrition: 3rd Edition
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: 15 August 2026 | Viewed by 2192
Special Issue Editor
Interests: silage; fermentation; lactic acid bacteria; ensiling; microbial community; fermented feed
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation technology in animal nutrition has been used by human beings across the globe for a long time. Its technology has primarily been focused on animal feed aspects. Its main purpose was to store feedstuffs for a long-term period. Harvested forages, putrefiable agro-industrial or food processing by-products, and the total mixed rations with these ingredients are often ensiled in order to make them palatable, stable, and sanitary over seasons. Additionally, another purpose was to improve the feed’s nutritional values or safety of underutilized feed resources with fermentation technology; otherwise, their usage as feed may be limited due to low digestion or potential toxicity. To fulfil these goals, various physical, chemical, and microbiological techniques have been developed.
More specifically, many factors affect the fermentation of feedstuffs, such as temperature, moisture, air, nutrients, microbes, acidic condition, and the environmental situation, among others. Various types of additives have been developed to improve the quality of ferments and aerobic stability such as nutrients, microbes, enzymes, organic acids, and others. With these scientific research efforts, fermentation technology has been much developed and utilized in the animal industry. However, we still do not have a complete understanding of the most effective fermentation factors under various conditions, the mechanisms of fermentation products and metabolites’ utilization inside the animal body, and their effect on ruminal fermentation, gastrointestinal microflora and health, animal productivity and health, and final animal products, among others.
In conclusion, we aim for this valuable Special Issue on fermentation in animal nutrition to provide promising scientific answers to these interesting questions.
Dr. Siran Wang
Guest Editor
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 250 words) can be sent to the Editorial Office for assessment.
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
- fermentation
- silage
- forage
- by-product
- feed
- nutrition
- animal
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