New Technologies on Microbiology of Traditionally Fermented Food
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 (31 August 2022) | Viewed by 4847
Special Issue Editor
Interests: traditionally fermented foods; microbial community; multi-omics; environmental stresses; microbial physiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Traditionally fermented foods, have been consumed by humans for thousands of years, and they are receiving increased attention by researchers, However, most fermented foods are produced by spontaneous fermentation, and the fermentation processes are still uncontrolled and the quality formation mechanisms remains unclear. With the development of new scientific techniques, new production processes are developed and applied during the manufacture of traditionally fermented foods. As a result, the microbiota and flavor related to the quality development are revealed gradually.
The purpose of this Special Issue is therefore to disseminate the new technologies and microbiology of traditionally fermented foods. Particular attention will be given to those studies that address new production process applied in fermented foods, microbial community involved in quality formation of fermented foods.
Prof. Dr. Chongde Wu
Guest Editor
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Keywords
- traditionally fermented foods
- manufacture of fermented foods
- emerging technologies
- microbial community
- sensory and food quality
- food fermentation
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