Lactic Acid Bacteria: Fermentation
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 January 2026
Special Issue Editors
Interests: food; microbiology; mycology; toxicology; food science
Interests: food biotechnology; starter, protective, and probiotics cultures; lactic acid bacteria; yeasts; fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to contribute to this Special Issue focused on the latest advances in lactic acid bacteria (LAB) and their role in fermentation processes. LAB have long been central to food and beverage fermentation, health-promoting applications, and the development of biotechnological products. Their metabolic versatility, safety profile, and capacity for strain improvement have positioned LAB at the forefront of innovations in both traditional and industrial fermentation. Exploring the mechanisms behind LAB-driven fermentation and leveraging modern biotechnology offer vast opportunities to enhance product quality, develop new bioprocesses, and address global demands for sustainable bioproduction.
The aim of this Special Issue is to gather cutting-edge research and critical reviews covering the fermentation potential of lactic acid bacteria across food, beverage, biopharmaceutical, and industrial sectors. Contributions aligning with fermentation process development, strain engineering, metabolic and bioprocess optimization, omics analyses, and novel bioreactor designs are particularly welcome. Given the journal’s comprehensive scope, including fermentation technology, applied genetics, systems biology, and bioprocess engineering, this Special Issue offers a timely platform to showcase multidisciplinary advancements in LAB fermentation science and technology.
In this Special Issue, original research articles and comprehensive reviews are welcome. Research areas may include, but are not limited to, the following:
- Fermentation process optimization with LAB;
- Strain improvement and metabolic engineering of LAB;
- LAB-based production of functional foods and beverages;
- Scale-up studies and bioreactor design for LAB fermentation;
- Genomic, proteomic, metabolomic insights into LAB metabolism;
- Application of bioinformatics in LAB research;
- Downstream processing of LAB-derived products;
- Biosafety and regulatory aspects of LAB in biotechnological applications;
- LAB in biopharmaceutical production;
- Novel applications of LAB in sustainable biotechnology.
We look forward to receiving your contributions.
Dr. Victor Dopazo
Dr. Massimo Iorizzo
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
- lactic acid bacteria (LAB)
- fermentation
- strain improvement
- bioprocess engineering
- food biotechnology
- metabolic engineering
- systems biology
- functional foods
- omics
- microbial physiology
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