Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 January 2026 | Viewed by 1057
Special Issue Editor
Interests: cloning; food microbiology; microbial molecular biology; biotechnology; microbiology; PCR; food microbiology and safety; food safety; food science and technology; antimicrobials
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The process of fermentation via microorganisms (e.g., fungi and lactic acid bacteria) has been used for centuries to improve the nutritional value of foods. There is a growing interest in utilizing fruit and food by-products as sources of bioactive substances for functional food development, disease prevention, and overall health improvement. Fermentation methods such as submerged fermentation (SmF) and solid-state fermentation (SSF) have emerged as novel strategies for the valorization of by-products, enabling the production of microbial enzymes, the extraction of bioactive compounds, and the enrichment of nutritional profiles, while also improving the bioactivity of these compounds. Despite the potential of these methods, there is limited research on optimizing specific fermentation parameters and conditions, while the comparison of submerged fermentation (SmF) and solid-state fermentation (SSF) remains insufficiently studied. Further investigation is also needed regarding indigenous and less-studied microorganisms with enhanced fermentative capabilities and bioactive compound production. Although some studies have noted the antioxidant and anti-inflammatory properties of fermented food by-products, comprehensive evaluations of their health benefits are still lacking, as is information related to the mechanisms that enhance the extraction and bioavailability of bioactive compounds post-fermentation. Additionally, the environmental benefits of utilizing food by-products in these fermentation processes remain unexplored. Therefore, the aim of this Special Issue is to provide a platform for the publication of valuable articles related to the fermentation strategies of food by-products, with a focus on SmF and SSF to enhance the extraction and bioavailability of bioactive compounds for functional food development.
Original research articles and reviews are both welcome. Research areas may include (but are not limited to) the following:
- Optimization of solid-state and submerged fermentation processes;
- Comparative analyses of fermentation processes;
- Extraction of enzymes or bioactive molecules derived from fermentation;
- Characterization of metabolites after the fermentation process using in vitro and in vivo models;
- Mechanisms of bioactive compounds released during fermentation.
Prof. Dr. Tomas García-Cayuela
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 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
- by-products
- solid-state fermentation
- submerged fermentation
- health benefits
- bioactive compounds
- extraction
- enzymes
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