Production of Nutritional and Functional Properties in Genetically Engineered Microorganisms: Second Edition

Dear Colleagues, 

Microorganisms play a vital role in modern life, with applications ranging from food fermentation to biofuel to pharmaceutical production. Over the past decade, microbial fermentation studies on the production of nutritional and functional properties have reached a higher level of sophistication and wider adoption, along with the rapid development of high-throughput DNA sequencing and genome-editing techniques. These advances have enabled researchers to identify the regulatory mechanisms underlying the overproduction of secondary metabolites and to monitor gene expression during the fermentation cycle, accelerating the rational application of metabolic pathway engineering. For this Special Issue, we invite leading researchers and authors to submit their original research and review articles exploring the production of nutritional and functional properties from genetically engineered microbial strains (including Escherichia coli and Bacillus subtilis, Saccharomyces cerevisiae and Pichia pastoris, Streptomyces coelicolor and Streptomyces lividans, Aspergillus nidulans and Aspergillus oryzae, etc.). Papers focused on efforts to improve microbial strains and that address the complex problems of screening, advanced tools, and technology used for metabolic pathway rebuilding and fine-tuning, and new strategies for process optimization, are especially welcome to be submitted.

Potential topics include, but are not limited to, the following:

1. Continuous fermentation;
2. Fed-batch fermentation;
3. Random mutation and screening;
4. Mutagenesis and combinatorial biosynthesis;
5. Heterologous biosynthesis;
6. Metabolic engineering;
7. Yield and characterization of metabolites.  

Dr. Guojian Zhang
Prof. Dr. Fu Yan
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. 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.

• heterologous biosynthesis
• bioproducts
• natural products
• genetic engineering
• metabolic engineering
• bioprocess