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Fermentation
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10th Anniversary of Fermentation: Feature Papers in Section "Industrial...
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10th Anniversary of Fermentation: Feature Papers in Section "Industrial Fermentation"

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

Deadline for manuscript submissions: 31 December 2025 | Viewed by 1450

Special Issue Editor

Prof. Dr. Giulia Bozzano

E-Mail Website
Guest Editor
Politecnico di Milano, Piazza Leonardo da Vinci, 32, 20133 Milan, Italy
Interests: anaerobic digestion; modeling; transport phenomena; kinetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As we celebrate the 10th anniversary of Fermentation, it is with great excitement that we announce the upcoming Special Issue titled “10th Anniversary of Fermentation: Feature Papers in the ‘Industrial Fermentation' Section”. This Special Issue aims to publish high-quality original research and review articles spanning all aspects of industrial fermentation. We invite researchers from related fields to contribute and highlight the latest developments in this area. Topics of interest for this Special Issue include, but are not limited to, novel processes, equipment, products, and technologies. We eagerly anticipate your innovative and impactful contributions to this special celebration of a decade of progress in fermentation science!”

We look forward to receiving your contributions.

Prof. Dr. Giulia Bozzano
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

  • biorefinery
  • biofuels
  • bioreactor design
  • microbial fuel cells
  • industrial fermentation
  • wastewater
  • anaerobic digestion

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

Published Papers (3 papers)

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Research

14 pages, 2995 KiB  
Article
Utilization of Enhanced Asparagus Waste with Sucrose in Microbial Fuel Cells for Energy Production
by Rojas-Flores Segundo, Cabanillas-Chirinos Luis, Magaly De La Cruz-Noriega, Nélida Milly Otiniano and Moisés M. Gallozzo Cardenas
Fermentation 2025, 11(5), 260; https://doi.org/10.3390/fermentation11050260 - 6 May 2025
Viewed by 311
Abstract
The rapid increase in agricultural waste in recent years has led to significant losses and challenges for agro-industrial companies. At the same time, the growing demand for energy to support daily human activities has prompted these companies to seek new and sustainable methods [...] Read more.
The rapid increase in agricultural waste in recent years has led to significant losses and challenges for agro-industrial companies. At the same time, the growing demand for energy to support daily human activities has prompted these companies to seek new and sustainable methods for generating electric energy, which is crucial. Sucrose extracted from fruit waste can act as a carbon source for microbial fuel cells (MFCs), as bacteria metabolize sucrose to generate electrons, producing electric current. This research aims to evaluate the potential of sucrose as an additive to enhance the use of asparagus waste as fuel in single-chamber MFCs. The samples were obtained from CUC SAC in Trujillo, Peru. This study utilized MFCs with varying sucrose concentrations: 0% (Target), 5%, 10%, and 15%. It was observed that the MFCs with 15% sucrose and 0% sucrose (Target) produced the highest electric current (5.532 mA and 3.525 mA, respectively) and voltage (1.729 V and 1.034 V) on the eighth day of operation, both operating at slightly acidic pH levels. The MFC with 15% sucrose exhibited an oxidation-reduction potential of 3.525 mA, an electrical conductivity of 294.027 mS/cm, and a reduced chemical oxygen demand of 83.14%. Additionally, the MFC-15% demonstrated the lowest internal resistance (128.749 ± 12.541 Ω) with a power density of 20.196 mW/cm2 and a current density of 5.574 A/cm2. Moreover, the microbial fuel cells with different sucrose concentrations were connected in series, achieving a combined voltage of 4.56 V, showcasing their capacity to generate bioelectricity. This process effectively converts plant waste into electrical energy, reducing reliance on fossil fuels, and mitigating methane emissions from the traditional anaerobic decomposition of such waste. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Industrial Fermentation")
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22 pages, 2478 KiB  
Article
Optimized Spirulina Fermentation with Lacticaseibacillus rhamnosus: Bioactive Properties and Pilot-Scale Validation
by Akif Emre Kavak, Didem Balkanlı, Osman Sagdıc, Akın Özdemir and Enes Dertli
Fermentation 2025, 11(5), 248; https://doi.org/10.3390/fermentation11050248 - 1 May 2025
Viewed by 370
Abstract
Sustainable bio-based products derived from fermentation are gaining increasing interest. The present study was designed to determine the interaction of Lacticaseibacillus rhamnosus 23.2 bacteria with spirulina in a 3 L glass bioreactor and the effect of aeration and agitation speed on the final [...] Read more.
Sustainable bio-based products derived from fermentation are gaining increasing interest. The present study was designed to determine the interaction of Lacticaseibacillus rhamnosus 23.2 bacteria with spirulina in a 3 L glass bioreactor and the effect of aeration and agitation speed on the final product biomass and antioxidant capacity. The fermentation medium contained only glucose, an inorganic salt mixture, and spirulina powder. The estimated biomass and antioxidant activity were found to be 3.74 g/L and 84.72%, respectively, from the results of the optimization model. Scale-up was performed with the obtained optimization data, and three pilot-scale fermentations were carried out in a 30 L stainless steel bioreactor. As a result of pilot production, the obtained bioactive products were freeze-dried, and their antibacterial, antioxidant, total phenolic properties, and cytotoxic activity were investigated. The pilot production results showed that the increase in bacterial cell number was around 3–4 log after 24 h of fermentation. An inhibitory effect against pathogenic bacteria was observed. A strong radical scavenging effect was found in antioxidant analyses. Total phenolic substance content was 26.5 mg gallic acid equivalent (GAE) g−1, which was the highest level in this study. Cytotoxic activity showed that bioactive products had a cytotoxic effect against Caco-2 adenocarcinoma cells. This study emphasizes the potential of Arthrospira platensis biomass as a substrate for the production of lactic acid bacteria (LAB)-based bioproducts. It is thought that the results obtained from this study may position potential innovative strategies in the food, pharmaceutical, agriculture, and cosmetic industries. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Industrial Fermentation")
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16 pages, 2335 KiB  
Article
Utilization of Cheese Whey for Energy Generation in Microbial Fuel Cells: Performance Evaluation and Metagenomic Analysis
by Rojas-Flores Segundo, Cabanillas-Chirinos Luis, Nélida Milly Otiniano, Magaly De La Cruz-Noriega and Moises Gallozzo-Cardenas
Fermentation 2025, 11(4), 176; https://doi.org/10.3390/fermentation11040176 - 26 Mar 2025
Viewed by 504
Abstract
The dairy industry generates large volumes of whey as a byproduct of cheese production, with a high organic load. Its untreated discharge contaminates water bodies, reduces dissolved oxygen, and damages aquatic ecosystems. In Peru, especially in the rural areas of the Andes, thousands [...] Read more.
The dairy industry generates large volumes of whey as a byproduct of cheese production, with a high organic load. Its untreated discharge contaminates water bodies, reduces dissolved oxygen, and damages aquatic ecosystems. In Peru, especially in the rural areas of the Andes, thousands of tons of industrial dairy waste are produced annually, representing an environmental and economic challenge. The lack of sustainable technologies for its management drives the need for innovative solutions, such as microbial fuel cells (MFCs), which combine waste treatment with renewable energy generation. This research uses MFC technology with whey as a substrate to observe its potential to generate electrical energy and treat contaminants. Three liters of whey from a dairy company in Trujillo, Peru, were used and stored at 10 °C. Each MFC contained 800 mL of whey and employed activated carbon as the anode and zinc as the cathode. A maximum voltage of 0.867 ± 0.059 V was reached, with a maximum current of 4.114 ± 0.239 mA recorded on the 11th day. The maximum power density was 1.585 ± 0.061 mW/cm2, with a current density of 4.448 A/cm2, and the internal resistance of the MFCs was 16.847 ± 0.911 Ω. The initial pH of the whey was approximately 3.0, increasing to 4.135 ± 0.264 on the 11th day, and the electrical conductivity increased from 19.101 ± 1.025 mS/cm on the first day to 170.062 ± 9.511 mS/cm on the 11th day. The oxidation-reduction potential (ORP) increased to 104.287 ± 4.058 mV at the peak of electricity generation (day 11). Additionally, a 70% reduction in chemical oxygen demand (COD) was achieved, dropping from 4650.52 ± 10.54 mg/L to 1400.64 ± 23.25 mg/L on the last day. Metagenomic analysis identified two dominant bacterial phyla: Bacteroidota at 48.47% and Proteobacteria at 29.83%. The most abundant families were Bacteroidaceae (38.58%) and Acetobacteraceae (33.39%). The study validates the potential of MFCs to transform whey into an energy resource, aligning with sustainability and circular economy goals, especially in regions with high dairy production, like Peru. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Industrial Fermentation")
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