Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More
A special issue of Applied Microbiology (ISSN 2673-8007).
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 27664
Special Issue Editor
Interests: food chemistry; quality/process control; food biotechnology; fermented foods; bio-based food ingredients; valorization of agro-industrial wastes and residues; in vivo assessment of antioxidant activity; design of experiments
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are of high economic and practical significance. However, the majority of these food products remain strongly tied to regional and cultural features around the world, which reflect the local characteristics of related research and industry from different regions. At present, advanced biotechnology tools have revolutionized our ability to better control the fermentation process and to improve safety, quality, and nutritional issues without loss of the particular attributes of fermented foods through the use of modernized processes.
In this view, we welcome research papers regarding the following themes (not an exhaustive list):
- Research for the molecular profiling of fermentation-related microorganisms and interactions, including omics-based approaches;
- Starter culture technology to improve the quality and safety of fermented foods;
- Improvement of the fermentation process toward more sustainable and healthy fermented foods, including lesser-known ethnic fermented foods that allow local communities to moderate/diminish the impact of COVID-19 and improve food security;
- Functional microbial metabolites of fermented foods;
- Molecular markers for the traceability in fermented food origin and safety issues.
Dr. Fani Mantzouridou
Guest Editor
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