Harnessing Microbial and Enzymatic Technologies Transforming Food Byproducts into Functional Bioactive Substances to Advance Sustainable Development

Dear Colleagues,

The global agricultural sector generates vast quantities of byproducts and residues—such as distiller’s grains, corn husks, corncobs, rice bran, and others—that are often underutilized or discarded as waste. This not only represents a significant loss of potential resources, but also imposes environmental burdens due to improper disposal. Against the backdrop of the circular economy and the urgent need to achieve the Sustainable Development Goals, it is imperative to redefine the value of agricultural byproducts by transforming them into critical feedstocks for high-value functional compounds.

This Special Issue focuses on the cutting-edge applications of microorganisms and enzymes to degrade and biotransform agricultural byproducts into functional bioactive substances. By integrating microbial fermentation, enzymatic catalysis, and innovative bioprocessing technologies, we aim to unlock the latent value of these materials, converting them into nutraceuticals, prebiotics, antioxidants, flavor enhancers, bioactive peptides, and other high-value products. Such advancements align with the growing demand for sustainable industrial practices, waste reduction, and the development of novel functional ingredients for the food, pharmaceutical, and cosmetic industries.

We invite submissions of original research articles, reviews, and case studies addressing, but not limited to, the following themes:

1. Exploration and design of microbial consortia: Investigations of microbial communities (e.g., bacteria, fungi, yeasts) capable of efficiently degrading complex organic components in agricultural waste, including lignocellulosic or starch-rich materials. Emphasis should be on the design and optimization of microbial consortia using gene editing, co-culture techniques, and synthetic biology tools to enhance degradation efficiency and product selectivity.
2. Innovation and optimization of enzyme engineering: Developments of novel enzyme preparations and improvements in the performance of existing enzymes, particularly cellulases, hemicellulases, amylases, xylanases, and lignin-modifying enzymes. Contributions should address the degradation of complex structures in agricultural waste by exploring enzyme immobilization techniques, synergistic mechanisms, and the development of novel biocatalysts to achieve efficient catalytic conversion under mild conditions, significantly enhancing substrate conversion efficiency.
3. Synthesis and characterization of high-value functional products: Techniques that leverage the biosynthetic capabilities of microorganisms and enzymes to convert agricultural waste into bioactive high-value substances, such as antioxidants, antimicrobial peptides, immunomodulatory polysaccharides, phenolic compounds, and microbial pigments. These techniques should systematically characterize, isolate, and assess the bioactivity of these products, with a focus on elucidating their mechanisms of action and structure–activity relationships to provide premium raw materials for the food, pharmaceutical, and cosmetic industries.
4. Systematic optimization and bioprocess innovation: Contributions that integrate multidisciplinary approaches, including bioreactor design, process monitoring, and computational modeling, to achieve scalable, intelligent, and environmentally friendly transformation of agricultural byproducts. Contributions should also combine the advantages of solid-state fermentation, submerged fermentation, and hybrid fermentation systems to maximize the yield and functional properties of target compounds, reduce energy consumption and costs, and improve product quality and yield, thereby bridging the gap between laboratory research and industrial applications.

In this Special Issue, we aim to emphasize the application of microbial and enzymatic technologies in the valorization of agricultural byproducts, promote resource recycling and green industrial transformation, and contribute to addressing global resource and environmental challenges. We sincerely welcome your active participation and contributions to collectively advance this promising field of research and application.

Dr. Chunhua Wu
Dr. Xiaoyan Liu
Dr. Guangsen Fan
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 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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.

• microbial consortia
• harnessing microbial technologies
• enzymatic technologies
• functional bioactive technologies
• systematic optimization
• innovation in bioprocesses