Fermentation (ISSN: 2311-5637) is an international, scientific, peer-reviewed, open access journal publishing high-quality original research papers, review articles, short communications, and technical notes on all research areas of fermentation related to new and emerging products, processes, and technologies including biopharmaceuticals and biotech drugs.

In order to support the scientific community and contribute to the faster distribution of important scientific research, Fermentation has cooperated with various academic conferences and is now seeking cooperation with additional academic conferences. The journal is open to a diverse range of collaborations, such as media partnerships, awards, exhibitions, and publications.

The scope of Fermentation includes, but is not limited to, the following:

Microbial Metabolism, Physiology & Genetics:

• Microbial physiology and metabolism;
• Strain improvement;
• Applied genetics and molecular biotechnology;
• Genomics, proteomics, metabolomics and systems biology;
• Bioinformatics.

Fermentation Process Design:

• Fermentation process and product development;
• Scale-up/scale-down of fermentation processes;
• Bioprocess and metabolic engineering;
• Bioreactor design, monitoring, biosensors and instrumentation;
• Downstream processing of fermentation products;
• Biosafety and biosecurity.

Fermentation for Food and Beverages:

• Wine fermentation, beer fermentation, alcoholic and malolactic fermentations;
• Fermented and functional food, nutraceutical foods and health improver foods;
• Biocompatibility of starter cultures;
• Fermented foods derived from cereals, brew and distilling;
• Dairy fermented products, impact in GUT, in sensory quality, and stability;
• Meat fermented products;
• Fermented vegetables, fruits and juices;
• New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
• Emerging non-thermal technologies to sanitize and produce safer fermented products and better implanted inoculant starters;
• High throughput techniques to screen microbial populations in fermented foods;
• Metabolomic/foodomic techniques to analyze the impact of microbial communities in fermented foods.

Industrial Fermentation:

• Fermentation for production of chemicals and materials;
• Fermentation for production of biofuels;
• Fermentation for production of pharmaceuticals;
• Environmental bioprocesses;
• Bioconversion and valorization of pollutants;
• Bioprocesses for greenhouse gas mitigation;
• Biodegradation of pollutants;
• Bioreactor design and modeling;
• Biorefinery processes;
• Downstream processing in fermentation;
• Life cycle assessment applied to fermentation processes.

We welcome consultations with any conferences related to Fermentation. If you are interested in collaborating with Fermentation, please contact us at [email protected].