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Special Issue "Fermentation in Cosmetics"
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".
Deadline for manuscript submissions: 30 April 2023 | Viewed by 2938
Special Issue Editor
Interests: microbiology; intestinal microbiota; skin health; biotechnology; sphingolipid chemistry; mitochondria; sugar chemistry; biomass chemistry; fermentation chemistry; cell biology
Special Issues, Collections and Topics in MDPI journals
Special Issue in Fermentation: Fermented Foods and Microbes Related to Health
Special Issue Information
Cosmetics have been manufactured by the use of synthetic chemical, but the potential harmful effects of synthetic chemicals are considered one of the causes of skin diseases and have recently gained attention. On the contrary, fermented foods and/or products, including lactic acid bacteria, yeast and koji, have traditionally been utilized as cosmetics for a long time. However, the scientific mechanisms underlying their effects on the skin have not been fully elucidated. In this Special Issue, we collect recent scientific findings on the relationship between cosmetics derived from fermented foods and/or products and skin health. Scientific articles describing the effect of cosmetics derived from fermented foods and/or products on skin health, the composition and/or interaction of the ingredients of cosmetics with fermented foods and/or products, and other related themes are welcome.
Prof. Dr. Hiroshi Kitagaki
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 2000 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.
- fermented foods
- lactic acid bacteria