Ongoing collections

Microbial Cell Factories publishes four ongoing collections of research articles and reviews, covering subjects of continued interest and significance. Please see the collections list page for details on each series, and on how to submit to them.


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  1. Review

    Cell factories for insulin production

    Nabih A Baeshen, Mohammed N Baeshen, Abdullah Sheikh, Roop S Bora, Mohamed Morsi M Ahmed, Hassan A I Ramadan, Kulvinder Singh Saini and Elrashdy M Redwan

    Published on: 2 October 2014

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Thematic series
Microbial food biotechnology
Edited by: Prof Maria Papagianni
Collection published: 3 May 2016


Thematic series
Systems biotechnology and metabolic engineering
Edited by: Prof Sang Yup Lee
Collection published: 19 June 2014

Thematic series
Added Value Chemicals and Biofuels
Edited by: Prof Akihiko Kondo
Collection published: 9 June 2014

Thematic series
Yeast biotechnology
Microbial Cell Factories
Edited by: Prof Diethard Mattanovich
Collection published: 6 May 2014

Thematic series
Recombinant protein quality: approaches for the quantitative evaluation of functional and structural features of purified proteins and antibodies
Edited by: Prof Ario de Marco
Collection published: 11 April 2014

Cross journal collection
Reviewer acknowledgements 2013
Collection published: 26 February 2014

Aims and scope

Microbial Cell Factories is an open access peer-reviewed journal that covers any topic related to the development, use and investigation of microbial cells as producers of recombinant proteins and natural products, or as catalyzers of biological transformations of industrial interest. Microbial Cell Factories is the world leading, primary research journal fully focusing on Applied Microbiology.

Featured article: MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker’s yeast in lean dough

The baking industry is constantly seeking ways to improve quality while making storage and transportation easier. For this reason, freeze tolerance in baker's yeast is of crucial industrial significance. In this study, Sun et al. identify a fast-fermentation strain that also exhibits improved freeze-tolerance. 

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The authors of this article have also written an entry on the BioMed Central blog, On Biology:
Frozen dough technology: where science and your daily life meet