Special Issue "Safety and Microbiological Quality"
A special issue of Fermentation (ISSN 2311-5637).
Deadline for manuscript submissions: 30 September 2018
Prof. Fabienne Remize
Université de La Réunion, ESIROI, UMR QualiSud, Parc Technologique Universitaire, 2 rue Wetzell, 97490 Sainte-Clotilde, France
Interests: lactic acid bacteria; fruits and vegetables; biopreservation; shelf-life
Dr. Didier Montet
UMR C-95 QualiSud, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Université de La Réunion, F-34398 Montpellier, France
Interests: food safety; hazard analysis; control; mycotoxin; microbiota
Food fermentation aims, primarily, to increase the shelf-life of perishable foodstuffs, with an extremely large diversity of origins.
Safety issues are related to the control of growth and persistence of foodborne pathogens, but also to the presence of toxic compounds, such as mycotoxins, biogenic amines, ethylcarbamate or other chemical hazards, formed over fermentation. Moreover, fermentation of some plant-derived foods aims to decrease the level of toxic molecules, like cyanogens and other anti-nutritional factors. This Special Issue will consider manuscripts dealing with management or control of chemical or microbiological hazards, including HACCP approaches and ferment quality.
In addition, microbiological quality of fermented foods and beverages is closely connected to sensory or nutritional quality, may influence shelf-life of resulting products by the control of microbial spoilage but also can directly influence process reproducibility. Lastly, microbial activity in fermented products can impact intestinal microbiota of host. Hence, this issue will also focus on the management of microorganisms to ensure a high microbiological quality.
Prof. Dr. Fabienne Remize
Dr. Didier Montet
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 papers will be 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 quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. 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.
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Microbiological and physicochemical changes of naturally fermented table olives
Authors: Dimitrios Anagnostopoulos and Dimitrios Tsaltas
Affiliation: Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology
Abstract: Table olives are one of the most important traditional fermented vegetables in Mediterranean countries and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. In the present work, three varieties of table olives (Cypriot green cracked, Picual and cracked Picual) were studied for their physicochemical (colour, shape, texture, oleuropein-hydroxytyrosol, polyphenols, antioxidants, sugars, pH, acidity volatiles compounds, organoleptic analysis) and microbiological changes, following by isolation and molecular identification of the predominant microorganisms (LAB, Yeasts), during three different fermentations process of each of them. The three different fermentation processes were performed as follows: 1) Spontaneous fermentation (10%NaCl, citric acid 0,5g/150L), 2) spontaneous fermentation inoculated with starter culture Lactobacillus Plantarum (10% Nacl, citric acid 0,5g/150L) and 3) spontaneous fermentation inoculated with starter culture Lactobacillus Plantarum (7% Nacl, citric acid 0,5g/150L).