Fermentation Technology in Food Production

Dear Colleagues,

Traditional fermentation is one of the oldest and most economical methods of producing and preserving food. Food fermentation is the gradual breakdown of organic matter by the enzymes of microorganisms. In food processing, bacterial, yeast, and mold fermentation is used. As a result, substances are created that give the product durability and characteristic organoleptic features. Fermentation can enrich food with vitamins, protein, amino acids, and essential fatty acids. In some cases, it is a process necessary for the detoxification of raw materials and the production of safe food. Additionally, research data have provided evidence that fermented foods may have various health benefits.

Due to the important role of fermentation processes in food production and the popularity of fermented products, there is a need for research in this area.

We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.

Dr. Ewa Jabłońska-Ryś
Dr. Aneta Sławińska
Guest Editors

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