Peer Review Week 2016: recognition for review
2016 is the year of recognizing the efforts of peer reviewers and the key role of peer review in research. The goal this year is to promote the behind-the-scenes work of peer reviewers and share the value of their activities to the wider community.
The first Peer Review Week in 2015 was a great success, and we are delighted that it is being continued.
Our hope is that by building on the events and discussion around Peer Review Week, this critical issue will equally start to get more meaningful attention, and to push peer review up the science policy agenda.” – Cath Cotton, OUP Blog
- 2015 peer review survey: we teamed up with Oxford University Press (OUP) and researchers from the University of East Anglia (UEA) to send a survey to the microbiology community to better understand their perception of peer review. We received an incredible 2733 responses across 78 countries.
- FEMS Microbiology Letters Commentary: read some of the key findings from our peer review survey data
- Wear your crown with pride! Twitter campaign
- OUP blog post on peer review from our CEO, Cath Cotton
- Peer review article for the International Society of Managing and Technical Editors (ISMTE) from our CEO, Cath Cotton
- Peer review paper published in FEMS Microbiology Letters
- Video of appreciation from our journal editors
How you can get involved
- Join the online and face-to-face events listed at the 2016 Peer Review Week website
- Share your views, ideas and experiences through blogs and Twitter hashtags #RecognizeReview and #PeerRevWk16
- Record your own peer review at Publons, and link it to your unique researcher ID at ORCID
Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms that are primarily used as starter cultures and probiotics, and are also being developed as production systems in industrial biotechnology. The aim of this paper is to provide a brief overview of the potential of lactic acid bacteria as biological catalysts for production of different organic compounds for food and non-food sectors based on their diversity, metabolic- and stress tolerance features, as well as the use of genetic/metabolic engineering tools for enhancing their capabilities.