Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues

Dear Colleagues,

At present, large amounts of agro-industrial residues and by-products are being generated worldwide. Despite the great potential of these materials, a significant amount of them remain unutilized, leading to many important environmental issues. Several countries have implemented policies to reduce these residues and promote a circular bioeconomy. In this context, fermentation processes are considered important biotechnological tools. As organic materials, agro-industrial residues and by-products generally contain substantial amounts of nutrients, such as carbohydrates, proteins or lipids, which make them suitable substrates for microbial fermentation.

The aim of this Special Issue is to highlight the potential of microbial fermentation processes to obtain valuable biocompounds (e.g., prebiotics, enzymes, peptides, pigments, aromas, biosurfactants, antioxidant compounds, alcohols, organic acids, etc.) from agro-industrial residues and by-products.

Dr. Sara C. Silvério
Guest Editor

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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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