Special Issue "Carboxylic Acid Production"
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: closed (31 May 2017)
A printed edition of this Special Issue is available here.
Carboxylic acids are truly central compounds in cellular metabolism. Carbon dioxide is captured from the atmosphere through formation of carboxylic groups and is also released, in part, by decarboxylation reactions. The reactivity of the carboxylic group with amino- or hydroxyl-groups enables the formation of peptide and ester bonds. The functionality of the carboxylic group is also of huge importance in our industrial world for a wide range of applications. The loosely bound hydrogen provides weak acid functionality, much desired for food industry applications in preservatives and flavour compounds. Citric acid is one of our oldest industrial fermentation products. The presence of two carboxylic groups, or a combination of one carboxylic group and another functional group, make the compounds interesting building blocks for polymer production. A number of carboxylic acids, including, e.g., lactic, succinic, 3-hydroxypropionic and itaconic acids, have been identified and recognized as suitable platform chemicals for a foreseen growing carbohydrate based economy. Economic margins are, however, tight when competing with petroleum based production, and production strains, fermentation technology and—not least—downstream processing, all need to be improved to enable viable commercial production.
This Special issue will cover current developments within this exciting field. Topics will include: Fermentation physiology of natural carboxylic acid producers; screening and isolation of novel producers; metabolic engineering for improving intrinsic carboxylic acid production; metabolic engineering for expanding product range to non-endogenous carboxylic acids; production from lignocellulosic derived sugars or by-product streams; downstream processing for recovery of carboxylic acids; bioprocess design—including continuous processes and integration.
All production organisms—fungi, yeasts, bacteria—are welcome.
Prof. Dr. Gunnar Lidén
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 papers will be 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 quarterly 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 350 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.
- fermentation physiology
- metabolic engineering
- strain evolution
- downstream processing
- bioprocess design