Dear Colleagues,

The use of microorganisms (e.g., yeasts, bacteria, and fungi) for the biosynthesis of high value-added molecules is a well-known process. White biotechnologies use the natural synthetic properties of microorganisms via the fermentation process on substrates to produce numerous molecules on a large scale. White biotechnology allows for many of the industrial applications, such as the production of biofuels and chemicals, used in green chemistry, in the food industry, as well as in pharmaceuticals or even solvents. Indeed, white biotechnology allows for renewable carbon, mainly sugars and fatty substances, to use the capacities of microorganisms to produce new molecules or to substitute molecules produced chemically. This carbon is thus no longer of fossil origin but rather is renewable, easily accessible, and practically inexhaustible. Therefore, a wide range of molecules (e.g., enzymes, aroma, lipids, carbohydrates, organic acids, etc.) produced by fermentation (either in liquid state or solid state) could be used for food applications due to the restrictions of the legislations that limit the use of petro-sourced molecules for food applications.

In view of the above potential and developments, the journal Foods is inviting authors to submit unpublished original contributions, critical review articles, and short communications for consideration in the Special Issue “Production of high value-added compounds by fermentation for food applications”. Topics covered in this Special Issue include but are not limited to:

• Liquid state and solid-state fermentation for the production of food additives;
• Conversion of low-cost substrates to high value-added molecules by fermentation; and
• Extraction and purification of valuable compounds produced by fermentation for food applications.

Dr. Mohamed Koubaa
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.

• Fermentationl
• high value-added products
• food applications
• solid-state fermentation
• liquid-state fermentation
• nutraceuticals
• low-cost carbon substrates
• carbon conversion efficiency