Microbiology of Fermented Foods and Beverages: Analysis and Applications
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (10 February 2023) | Viewed by 13977
Special Issue Editors
Interests: food microbiology; food fermentation; food safety; lactic acid bacteria; health impact of fermented food and microbiome evolution
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation for alcoholic and non-alcoholic beverages; food fermentation; functional food compound; yeast; lactic acid bacteria; food safety; food technology; distillation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In 2019, the International Scientific Association for Probiotics and Prebiotics (ISAPP), together with a panel of experts, developed a new definition of fermented foods and described their role in the human diet, characterizing fermented foods and beverages as: “foods made through desired microbial growth and enzymatic conversions of food components”. This definition requires the activity of microorganisms. Although endogenous or exogenous enzymes from plants, animals, or other sources might be present, the activities of these enzymes alone are insufficient for a food to be regarded as fermented. The most common fermented foods and beverages require lactic acid bacteria (LAB), acetic acid bacteria (AAC), bacilli or other bacteria, yeasts, or filamentous fungi. This definition is sufficiently broad to include not only the fermentations noted above, but also to distinguish fermentation from its microbiological counterpart, namely food spoilage. Although both processes occur via microbial growth and enzymatic activity on food constituents, spoilage is unintentional, while fermentation is deliberate and controlled to generate desirable attributes.
The new definition of fermented foods and beverages accommodates the many products made globally from diverse starting materials. Together with the importance of food preservation and quality, current evidence suggests that diets rich in fermented foods can reduce human disease risk and enhance longevity, health, and quality of life by strengthening the immune system. In this context, we wish to promote the development and diffusion of fermented products, highlighting new theories, methods, and applications of advanced techniques for safe fermented food and beverage production.
We expect that many interesting works will be created on this topic, the results of which will be disseminated and published in this Special Issue.
Dr. Maria Luisa Savo Sardaro
Dr. Lorenza Conterno
Guest Editors
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. Applied Sciences 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 2400 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.
Keywords
- fermented food
- fermented beverages
- food fermentation
- food safety of fermented food
- lactic acid bacteria
- yeast
- health impact of fermented food and microbiome evolution
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.