Contamination of Fermentation Systems and Methods of Control

Dear Colleagues,

Throughout human history, carbohydrates have been fermented into alcohols for human consumption, especially for beer, wine, whiskey, and other alcoholic beverages. In recent years, we have also witnessed tremendous growth in the research, development, and commercialization of many biorenewable resources. Starches, lipids, proteins, and fibers can now be utilized to produce a variety of bio-based energy, fuels, products, chemicals, and other renewable materials. Many countries have experienced exponential growth in biofuel production, such as maize- and sugarcane-based ethanol, as well as soy, canola, palm, and other oilseed-based biodiesel. Biochemicals such as succinic acid, muconic acid, triacetic acid lactone, bioplastics such as polylactic acid, glycerol-based bioadhesives, and other bio-based products are increasingly being commercialized as well. Although the science, engineering, and technology of conversion and utilization are progressing, there is a critical need for more detailed studies on fermentation processes, the conditions used, and impacts on final products.

This Special Issue is particularly interested in studies that focus on microbial contamination of industrial fermentation systems, including plant design and operations, preventing microbial contamination, detecting contamination events, methods for identification of microbial contaminants, antibiotic and antimicrobial control of contaminated systems, understanding the competing and inhibitory effects of microbial contaminants vis-à-vis yeast on alcohol production and yield, antimicrobial residues post-fermentation, and the modeling and simulation of contaminated systems.

Contamination control for fermentations is critical whether the system is used for human beverages, biofuels, or other bio-based products.

Prof. Dr. Kurt A. Rosentrater
Guest Editor

Manuscript Submission Information

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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.

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