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Fermentation publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and research directions. Special Issues are led by Guest Editors, who are experts on the topic and all Special Issue submissions follow MDPI's standard editorial process. The journal’s Editor-in-Chief and/or designated Editorial Board Member will oversee Guest Editor appointments and Special Issue proposals, checking their content for relevance and ensuring the suitability of the material for the journal. The papers published in a Special Issue will be collected and displayed on a dedicated page of the journal’s website. Further information on MDPI's Special Issue policies and Guest Editor responsibilities can be found here. For any inquiries related to a Special Issue, please contact the Editorial Office.

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Microbial Processes for Biomass Conversion to Bioenergy

edited by Júlio César Dos Santos and

Ruly Terán Hilares

submission deadline 30 Apr 2026 | Viewed by 185 | Submission Open

Keywords: biomass conversion; bioenergy; biofuels; microbial biotechnology; lignocellulose; metabolic engineering; enzymatic hydrolysis; fermentation technology; biorefinery; sustainable energy

(This special issue belongs to the Section Industrial Fermentation)

Application of Fermentation Technology in Biopolymer Production

edited by Alberto Rodriguez and

Victoria E. Santos

submission deadline 30 Apr 2026 | Viewed by 116 | Submission Open

Keywords: microbial biopolymers; fermentation; bioprocess engineering; waste management; polyhydroxyalkanoates; bacterial cellulose; microbial conversion; life cycle analysis; techno economical analysis; biorefineries

Fungi for Bioprocesses: Food, Biofuel, Biocompounds and Wastewater Treatment

edited by

Carlos Eduardo De Farias Silva

submission deadline 30 Apr 2026 | Viewed by 99 | Submission Open

Keywords: microorganism; wastewater treatment; protein enrichment; bioethanol; biodiesel; biogas; anaerobic digestion; tertiary treatment; enzyme fermentation; biosorption; biomass pretreatment; biomass hydrolysis; biorefinery

Fermentations of Agri-Food By-Products for the Development of Functional Foods

edited by

Simona Guerrini

submission deadline 30 Apr 2026 | Viewed by 81 | Submission Open

Keywords: functional foods; postbiotic; food by-products; solid-state fermentation; liquid-state fermentation; lactic acid bacteria; yeasts; fungi; bacteria; functional ingredients; feeds

(This special issue belongs to the Section Fermentation for Food and Beverages)

Microbial Fermentation Technology: A Biological Engine Driving Innovation in the Food Industry

edited by

Jie Cheng

submission deadline 10 May 2026 | Viewed by 67 | Submission Open

Keywords: microbial fermentation; synthetic biology; functional protein; food industry; targeted breeding

(This special issue belongs to the Section Fermentation for Food and Beverages)

Applied Microorganisms and Industrial/Food Enzymes, 3rd Edition

edited by

Xian Zhang

submission deadline 15 May 2026 | 1 articles | Viewed by 583 | Submission Open

Keywords: applied microorganisms; industrial/food enzymes; fermentation optimization; metabolic engineering; synthetic biology; protein engineering; transcriptional regulation; host cells; protein expression; high-throughput screening

(This special issue belongs to the Section Microbial Metabolism, Physiology & Genetics)

Precision Fermentation: Applications in the Food and Beverage Industry, 2nd Edition

edited by Tiago Lima de Albuquerque

submission deadline 20 May 2026 | Viewed by 77 | Submission Open

Keywords: precision fermentation; synthetic biology; novel food ingredients; protein alternatives; animal-free dairy proteins; prebiotics and postbiotics; functional beverages; sustainable food production; industrial scale-up; consumer acceptance and regulation

(This special issue belongs to the Section Fermentation for Food and Beverages)

Wastewater and Industrial By-Products as Inputs for the Production of Microbial Exopolysaccharides and Surfactants

edited by Paulo Fernando De Almeida and

Igor Sampaio

submission deadline 28 May 2026 | Viewed by 81 | Submission Open

Keywords: wastewater; agri-food by-products; exopolysaccharides; biosurfactants; microalgae biotechnology; cyanobacteria; fermentation; bacterial bioprocesses; enhanced oil recovery; cosmetics; food applications

(This special issue belongs to the Section Industrial Fermentation)

Next-Generation Biotics in Fermented and Functional Foods

edited by

Olja Šovljanski

and

Ana Tomić

submission deadline 30 May 2026 | Viewed by 50 | Submission Open

Keywords: prebiotics; probiotics; postbiotics; synbiotics; functional foods; fermented foods; gut microbiota; bioactive metabolites; food biotechnology; nutraceuticals; microbial fermentation; food safety; consumer acceptance

(This special issue belongs to the Section Probiotic Strains and Fermentation)

Research Progress of Rumen Fermentation, 2nd Edition

edited by

Aleksandro S. Da Silva

submission deadline 30 May 2026 | Viewed by 1 | Submission Open

Keywords: ruminant nutrition; feed; animal nutrition; ruminal fermentation; microbiota

Ruminal Fermentation: 2nd Edition

edited by Cláudia Braga Pereira Bento

submission deadline 31 May 2026 | 2 articles | Viewed by 2658 | Submission Open

Keywords: ammoniacal nitrogen; animal nutrition; antimicrobials; enteric methane; environmental impact; feed additives; feed efficiency; next-generation sequencing; rumen parameters; ruminal microbiota; ruminants

(This special issue belongs to the Section Microbial Metabolism, Physiology & Genetics)

Microbial Fermentation: A Sustainable Approach to Food Production

edited by André Guerra,

Breno Pereira de Paula

and Angela Gava Barreto

submission deadline 31 May 2026 | 1 articles | Viewed by 1374 | Submission Open

Keywords: microbial fermentation; yeast; food production; bioactive compounds

(This special issue belongs to the Section Fermentation for Food and Beverages)

Utilization of Lignocellulose for Biofuel and Fine Chemical Production by Anaerobic Thermophiles

edited by

Johann Örlygsson

submission deadline 31 May 2026 | Viewed by 112 | Submission Open

Keywords: biofuel; thermophiles; anaerobic; fine chemicals; enzymes; fine chemicals; fermentation

(This special issue belongs to the Section Industrial Fermentation)

Process Intensification in Microbial Biotechnology for Fermentation

edited by Darlisson De Alexandria Santos

submission deadline 31 May 2026 | Viewed by 81 | Submission Open

Keywords: process integration; process optimization; co-culture and continuous fermentations; product treatment and recovery; integrated bioprocess development; sustainability and environmental impact; chemical materials applied to bioprocesses; new reactor technologies; microbial hosts

(This special issue belongs to the Section Industrial Fermentation)

Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods

edited by

Franco Van de Velde

submission deadline 31 May 2026 | Viewed by 73 | Submission Open

Keywords: cereal fermentation; legume fermentation; lactic acid bacteria; phenolic compounds; bioaccessibility; sustainable food systems; circular bioeconomy; plant-based beverages; functional foods; product innovation

(This special issue belongs to the Section Fermentation for Food and Beverages)

Resource Recovery and Microbial Transformation of Organic Solid Waste

edited by

Jinling Cai

submission deadline 31 May 2026 | Viewed by 35 | Submission Open

Keywords: organic solid waste; microorganisms; compost; fermentation; community succession; resource recovery

(This special issue belongs to the Section Industrial Fermentation)

YBC2025: Yeast in Bioeconomy

edited by

Mohamed Koubaa

and

Elia Tomás Pejó

submission deadline 30 Jun 2026 | 1 articles | Viewed by 2116 | Submission Open

Keywords: yeast bioeconomy; fermentation technology; techno-economic assessment; life cycle analysis; process scale-up

(This special issue belongs to the Section Yeast)

Applications of Lactic Acid Bacteria in Fermented Foods and Beverages: Second Edition

edited by

Alessandra Pino

submission deadline 30 Jun 2026 | 1 articles | Viewed by 1400 | Submission Open

Keywords: lactic acid bacteria; fermented foods; probiotics

(This special issue belongs to the Section Fermentation for Food and Beverages)

Biotechnological Strategies for Agro-Industrial Food Waste Management

edited by

Alessia Tropea

submission deadline 30 Jun 2026 | 1 articles | Viewed by 1161 | Submission Open

Keywords: agricultural food waste; food waste management; bioenergy; biofuel; waste valorization; biotechnology; starter cultures; fermentation process

(This special issue belongs to the Section Industrial Fermentation)

Microbial Ecosystems in Fermented Foods

edited by

Marija Milic

Katarina Mihajlovski

and

Snežana Dimitrijević

submission deadline 30 Jun 2026 | 1 articles | Viewed by 865 | Submission Open

Keywords: fermented foods; fermenting agents; microbial ecosystems; microbial succession; food quality; food safety; fermentation innovations; fermentation sustainability

(This special issue belongs to the Section Fermentation for Food and Beverages)

New Research on Strains Improvement and Microbial Biosynthesis, 3rd Edition

edited by

Penka Petrova

and

Kaloyan Petrov

submission deadline 30 Jun 2026 | Viewed by 76 | Submission Open

Keywords: genetic improvement; biosynthetic pathways engineering; microbial biosynthesis of new metabolites; biofuels; enzymes production; bioactive molecules; process optimization

(This special issue belongs to the Section Microbial Metabolism, Physiology & Genetics)

From Waste to Value: Microbial Fermentation for the Sustainable Valorization of Agri-Food Residues

edited by

Emmanuel Atta-Obeng

and

Michela Verni

submission deadline 30 Jun 2026 | Viewed by 71 | Submission Open

Keywords: agri-food by-products; microbial fermentation; circular bioeconomy; sustainable bioprocessing; functional foods

(This special issue belongs to the Section Industrial Fermentation)

Biotechnology in Winemaking, 2nd Edition

edited by Hong Gao and Alejandor Martínez-Moreno

submission deadline 30 Jun 2026 | Viewed by 68 | Submission Open

Keywords: biotechnology; winemaking; fermentation; yeast and bacterial cultures; new winemaking technologies; sustainable wine production; bioinformatics in oenology; grape and yeast genomics

(This special issue belongs to the Section Fermentation for Food and Beverages)

Next-Generation Fermented Foods: Harnessing Non-Conventional Microbes for Enhanced Nutrition and Functionality

edited by

Amparo Gamero

submission deadline 30 Jun 2026 | Viewed by 65 | Submission Open

Keywords: non-conventional microbes; fermented foods; functional fermentation; microbial diversity; gut health; metabolomics; probiotics; synthetic microbial consortia; food biotechnology; next-generation fermentation

(This special issue belongs to the Section Fermentation for Food and Beverages)

Application of Fermentation in Biosurfactant and Other Chemicals Sustainable Production

edited by Alvaro S. Lima and

Luciana Cristina Lins A. de Aquino Santana

submission deadline 30 Jun 2026 | Viewed by 21 | Submission Open

Keywords: biosurfactants; biocompounds; waste; optimization; fermentation; bioprocess

(This special issue belongs to the Section Industrial Fermentation)

Recent Advances in the Fermentation of Plant-Based Foods and Beverages

edited by

Olga Miriam Rutiaga-Quiñones

submission deadline 30 Jun 2026 | Viewed by 19 | Submission Open

Keywords: bioconversion; fermentation; agro-industrial by-products; fermented beverages; circular economy; fermented food; plant-based

(This special issue belongs to the Section Fermentation for Food and Beverages)

Microbial Safety and Quality Control in Fermented Foods

edited by

Fatih Ozogul

submission deadline 30 Jun 2026 | Submission Open

Keywords: fermented foods; microbial safety; starter cultures; fermentation; metagenomics; quality control; predictive microbiology; foodborne pathogens; spoilage microorganisms

(This special issue belongs to the Section Fermentation for Food and Beverages)

Selected Papers from the 1st International Online Conference on Fermentation (IOCFE2025)

edited by

Iris Loira

Manuel Malfeito Ferreira

Antonio Morata

Paola Domizio

and

Alice Vilela

submission deadline 30 Jun 2026 | Submission Open

Keywords: non-Saccharomyces yeast; Saccharomyces cerevisiae; lactic acid bacteria; probiotics; gut health; health benefits; fermented drinks; yoghurt

(This special issue belongs to the Section Fermentation for Food and Beverages)

Bioactive Compounds and Functional Properties of Fermented Foods

edited by

Luis Guillermo González-Olivares

Laura Berenice Olvera-Rosales

and

Emmanuel Pérez-Escalante

submission deadline 31 Jul 2026 | 1 articles | Viewed by 1686 | Submission Open

Keywords: fermentation science; fermented foods; bioactive compounds; health benefits; microbial diversity; nutritional value; technological advances

(This special issue belongs to the Section Fermentation for Food and Beverages)

Fermentation Technology for Animals in Thailand: From Feed to Metabolites

edited by

Anusorn Cherdthong

submission deadline 31 Jul 2026 | 1 articles | Viewed by 1136 | Submission Open

Keywords: fermentation technology; animal; ruminants; feeding; livestock; microbial dynamics; nutrient metabolism; gut health

Novel Insights into Fermented Dairy Products and Their Health Relevance

edited by

Martina Banić

and

Wenjun Liu

submission deadline 31 Jul 2026 | Viewed by 43 | Submission Open

Keywords: fermentation; bioactive compounds; functional foods; lactic acid bacteria fermentation; probiotics; bioactive peptides; volatile aroma compounds; fermented dairy products

(This special issue belongs to the Section Fermentation for Food and Beverages)

Bioactive Metabolites in Fermented Foods: From Microbial Alchemy to Human Health

edited by

Yuthana Phimolsiripol

Churairat Moukamnerd

and

Juan Manuel Castagnini

submission deadline 31 Jul 2026 | Submission Open

Keywords: bioactive metabolites; fermented foods; microbial fermentation; lactic acid bacteria and yeasts; functional compounds; metabolomics and analytical profiling; sensory evaluation; valorization of food and agro-industrial by-products; sustainable food bioprocessing

(This special issue belongs to the Section Fermentation for Food and Beverages)

Application of Enzyme in Biocatalysis and Fermentation

edited by

Nonso E. Nnolim

submission deadline 10 Aug 2026 | Viewed by 18 | Submission Open

Keywords: circular economy; biomass conversion; biocatalysis; microbial technology; biotransformation; enzyme engineering; sustainable development; fermentation process; bio-based production; green chemistry

(This special issue belongs to the Section Industrial Fermentation)

Advances in Fermented Fruits and Vegetables—2nd Edition

edited by

Łukasz Łopusiewicz

submission deadline 31 Aug 2026 | Submission Open

Keywords: fermentation science; fermented fruits and vegetables; health benefits; microbial diversity; nutritional value; technological advances

(This special issue belongs to the Section Fermentation for Food and Beverages)

Fermentation-Driven Meat: Microbial Processes for Sustainable Flavor, Safety and Preservation

edited by

Luís Patarata

Fernanda Cosme

and

Fernando M. Nunes

submission deadline 30 Sep 2026 | Viewed by 31 | Submission Open

Keywords: fermented meat; starter cultures; bioprotection; bacteriocins; predictive microbiology; volatilomics; clean-label; nitrite reduction; shelf-life; sustainability; life-cycle assessment; sensory quality

(This special issue belongs to the Section Fermentation for Food and Beverages)

Starter Advances in Beverage and Dairy Fermentation

edited by Oktay Yerlikaya

submission deadline 30 Sep 2026 | Submission Open

Keywords: beverage and dairy fermentation; starter cultures; yeast– bacteria interactions; fermentation metabolism; bioactive compounds; fermented foods and beverages; brewing and dairy technology; fermentation kinetics; microbial ecology; mixed-culture fermentation

(This special issue belongs to the Section Fermentation for Food and Beverages)

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