Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition

Dear Colleagues,

One  of the oldest and most interesting processes for improving the utility of ingredients in food and  feed is fermentation. It is a natural and cheap method of changing the physical, chemical, and functional parameters of food and feed. Three types of fermentation processes are commonly used, namely solid-state, sub-merged and liquid fermentation. The selection of each fermentation process is product-specific.

Fermented products are not only more suitable for use in food and feed but also stimulate the development of beneficial intestinal microbiota, improve nutrient absorption, exert a positive effect on other systems, including the skeletal system, and stimulate immune processes, resulting in better production results. There are few reports dealing with the influence of fermented components on the availability of bioactive substances, the efficiency of their absorption and utilization, and the mechanism of their immunological effects on humans and animals.

The goal of this Special Issue is the exhibition of solutions related to novel and innovative technologies for fermentating food and feeds using microorganisms and additives.

We invite you to publish original scientific articles as well as review papers to expand the current knowledge in the field.

Dr. Anita Zaworska-Zakrzewska
Dr. Małgorzata Kasprowicz-Potocka
Guest Editors

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 250 words) can be sent to the Editorial Office for assessment.

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.