Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.8
3.3
Journals
Fermentation
Special Issues
Anaerobic Digestion Technology for the Transformation and Utilization of Organic...
share announcement

Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (15 July 2024) | Viewed by 3651

Special Issue Editor

Dr. Xiayuan Wu

E-Mail Website
Guest Editor
College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
Interests: bioelectrochemical system; electro-fermentation; wastewater treatment; biomass recycling use; bacterial quorum sensing

Special Issue Information

Dear Colleagues,

Global environmental crises and resource shortages pose a huge challenge to the development of human society. On the one hand, organic wastes contain rich resources, such as biomass, sludge, wastewater, plastic, etc. On the other hand, if these organic wastes are not well-disposed, they will cause serious problems for the environment. Anaerobic digestion (AD) has been widely used to treat organic wastes for bioenergy and biochemical production. A variety of valuable products have been generated using AD, including methane, hydrogen, electricity, organic acids, alcohols, amino acids, biopolymers, etc. Thus, efficient AD technology for organic waste transformation and utilization shows great potential in the improvement of social energy structures, carbon emission reduction, and environmental protection. Exploring novel AD techniques and understanding the underling mechanisms of this system is of great significance to improve AD efficiency. It has the capability to change future fuel and chemical markets, and will help to construct a low-carbon society and economy.

This Special Issue will publish both recent research results and review papers on the fundamental and upscaling aspects of AD technology for the transformation and utilization of organic wastes, including, but not limited to, stimulation strategies, applied microbial cultures, substrates and products, reactor design, and industrial process control in AD.

Dr. Xiayuan Wu
Guest Editor

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. 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.

Keywords

  • anaerobic digestion
  • organic wastes
  • nanomaterials
  • electro-fermentation
  • biofuels
  • biochemicals
  • low-carbon economy
  • synthetic biology
  • quorum sensing
  • pollutant transformation

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 1479 KiB  
Article
Research Trends in the Recovery of By-Products from Organic Waste Treated by Anaerobic Digestion: A 30-Year Bibliometric Analysis
by Pablo Castillo García, María José Fernández-Rodríguez, Rafael Borja, Juan Manuel Mancilla-Leytón and David de la Lama-Calvente
Fermentation 2024, 10(9), 446; https://doi.org/10.3390/fermentation10090446 - 27 Aug 2024
Viewed by 1174
Abstract
The prevailing extractive economic model is unsustainable due to the finite nature of resources, thereby necessitating the development of alternative models and policies. The anaerobic digestion (AD) process is key to achieving this objective, as it facilitates the conversion of organic waste into [...] Read more.
The prevailing extractive economic model is unsustainable due to the finite nature of resources, thereby necessitating the development of alternative models and policies. The anaerobic digestion (AD) process is key to achieving this objective, as it facilitates the conversion of organic waste into biogas and nutrient-rich digestate. This approach is aligned with the principles of a circular economy and contributes to a reduction in carbon emissions. This study aims to conduct a comprehensive bibliometric analysis of the literature published over the past three decades (1993–2023). The analysis will be based on data drawn from the Scopus database and then analysed using the VOSviewer software, which allows for the interconnection of the revised bibliography through a series of selected keywords. The results demonstrated the existence of four clusters: (i) the beneficial valorisation of waste; (ii) volatile fatty acids and biohydrogen as added value by-products resulting from AD; (iii) lignocellulosic substrates and their by-products; and iv) the main products of AD, biogas and digestate. The bibliometric analysis demonstrates a growing interest in AD within the biorefinery concept in recent years, showcasing its potential for effective waste management and integration into the production chain through the principles of the circular economy. Full article
(This article belongs to the Special Issue Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes)
►▼ Show Figures

Figure 1

Review

Jump to: Research

23 pages, 1983 KiB  
Review
Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste
by Francesca Melini and Valentina Melini
Fermentation 2024, 10(3), 132; https://doi.org/10.3390/fermentation10030132 - 28 Feb 2024
Cited by 2 | Viewed by 1888
Abstract
Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches [...] Read more.
Flavour is a key driver of consumer preferences and acceptability of foods, and the food industry has made food aroma compounds a crucial area of research. At present, about 80% of food aroma compounds are produced by chemical synthesis; however, alternative production approaches have been explored to meet consumers’ demand for “clean label” food products and “natural” aromas. Bio-production of food aroma compounds from vegetable wastes through fermentation has emerged as a promising alternative. This review showed that fungi and yeasts, and also lactic acid bacteria, can be used to produce aroma compounds through the fermentation of vegetable waste. The produced compounds were mostly responsible for sweet, fruity, and floral notes. Other molecules imparting cheesy/buttery, creamy, green, herbal, grass notes were also obtained through the fermentation of vegetable food waste. Substrates varied from agricultural waste such as rice bran to by-products and waste from the fruit supply chain, in particular pomace, peels, pods. During the study, challenges and limitations for the scale-up of the process emerged. The production of aromas is still strongly strain and waste dependent. Certain aspects thus still require attention to avoid that a joint occurrence of technical challenges may cause the failure of the process. Full article
(This article belongs to the Special Issue Anaerobic Digestion Technology for the Transformation and Utilization of Organic Wastes)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop