Microalgae Fermentation and High Value-Added Products
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 2219
Special Issue Editor
Interests: microorganism strain development; bio-fermentation technology; waste recycle; lipid; protein and peptide; pigment; bioactivity exploration of natural products; functional food; Synthetic biology
Special Issue Information
Dear Colleagues,
Microalgae can accumulate or newly synthesize high-value-added chemicals which can be potentially employed in medicine, domestic chemicals, the food industry, etc. Some photoautotrophic or non-photoautotrophic fermentation regimes are crucial in boosting the productivity and quality of microalgal bioactive products involving biomasses, macromolecules, and small molecules. Particularly, the fermentability of algae species, the optimization and regulation of fermentation process, and the development of new bio-fermentation technology are beneficial to better achieve more microalgae-based high-value products for subsequent large-scale applications. Additionally, understanding the accumulation mechanisms of high-value-added products will provide exemplification in order to further induce the expansion of microalgal fermentation products. This Special Issue aims to gather recent studies in the topic of fermentation processes and high-value-added metabolites from microalgae for the development of microalgal biomass and microalgae-based bioactive products. More specifically, this Issue aims to gather studies focused on the following topics:
- Applications of new bio-fermentation technologies in microalgae;
- Process regulation of fermentation using isolated or modified (genetic engineering, mutation breeding, adaptive evolution, etc.) microalga strain;
- Fermentation optimization involves using media or wastes (wastewater or waste gas) to produce microalgal bioactive products such as functional lipids, enzymes, pigments, polysaccharides, proteins, peptides, and other small molecules;
- The accumulation mechanisms and applications (such as nutritional, medicinal, cosmetical, forage, bait effects, etc.) of fermentative microalgae-based high-value products.
Prof. Dr. Yuqin Li
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
- microalgae
- bio-fermentation technology
- fermentation process regulation
- accumulation mechanisms of fermentative products
- bioactive applications of fermentative products
