Special Issue "Application of Lactic Acid Bacteria Biotechnology in Food Industry"
Deadline for manuscript submissions: closed (20 January 2021).
Interests: lactic acid bacteria biotechnology; industrial and food microbiology; environmental biotechnology; food waste; byproducts; bioprocess engineering; biotechnology; fermentation science; mathematical modeling
Interests: bioprocessing; membrane technology; fermentation technology; algal production technology; acetic acid; wastewater engineering; separation in biotechnology
Lactic acid bacteria (LAB) serve as natural acidifiers, and are inoculated at bulk quantities into fresh vegetative and animal products to produce a variety of fermented foods and beverages. Apart from their obvious commercial value (starter cultures) and the relevant benefits of their usage in industrial production settings, several strains of this group produce peptide structure substances, namely bacteriocins, which are characterized by strong antimicrobial activity. LAB bacteriocins can be effective towards a wide spectrum of bacteria, when used in sufficient amounts and synergistically with other treatments.
For this Special Issue, we would like to invite the submission of manuscripts dealing with all aspects of LAB biotechnological applications in food industry. In particular, we encourage submissions related to the utilization of LAB in the fermentation of non-traditional food products and that also have the potential for large-scale production, for use in feed products (suitable for animal consumption), or as valuable producers of food commodities themselves, for example, acids or sweeteners.
We welcome technoeconomic assessments of starter culture production as well as novel engineering methods for their production, for example, practical applications of research regarding novel nutrient media and preservation until usage. Within this concept, manuscripts will also be considered that explore the growth of LAB in non-conventional media, i.e., waste resources within the scope of the generation of end products of interest in the food industry or within the scope of industrial symbiosis, namely, recycling of food processing industry waste and wastewater.
Dr. Myrto-Panagiota Zacharof
Dr. Robert W. Lovitt
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 papers will be 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 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.
- starter cultures
- culture conditions
- value-added products
- feed enhancers