Microbial Drivers of Beverage Fermentation
A Special Issue of Beverages (ISSN 2306-5710) belonging to the section "Beverage Technology Fermentation and Microbiology".
Deadline for manuscript submissions: 25 November 2026 | Viewed by 400
Editors
Interests: brewing; distilling; wine; fermentation; yeast; bacteria; waste valorisation
Special Issues, Collections and Topics in MDPI journals
Interests: wine; winemaking; biotechnology; Saccharomyces; non-Saccharomyces; yeast; bacteria
Special Issue Information
Dear Colleagues,
This Special Issue aims to bring together innovative research on microbial diversity, fermentation dynamics, metabolic mechanisms, starter culture development, and the application of indigenous or non-conventional microorganisms in beverage production. By highlighting both fundamental insights and practical innovations, this collection seeks to advance our understanding of how microbial drivers can be taken advantage of to enhance quality, safety, and sustainability in the global beverage industry.
Microbial communities play a central role in shaping the sensory, chemical, and functional properties of fermented beverages; from wine and beer to cider, kombucha, kefir, and emerging low-alcohol alternatives, fermentation relies on complex interactions among yeasts, bacteria, and sometimes fungi that convert raw substrates into diverse and high-value products. These microorganisms act as true biological engines, driving key biochemical pathways that influence aroma formation, acidity, texture, stability, and overall product quality.
In recent years, advances in genomics, metabolomics, and microbial ecology have transformed our understanding of fermentation ecosystems, and research has revealed that microbial terroir, strain-specific traits, and interspecies interactions contribute significantly to beverage differentiation and innovation. At the same time, climate change, evolving consumer preferences, and the demand for more sustainable processing strategies are stimulating the exploration of novel or underused microbes with desirable technological properties.
Prof. Dr. Frank Vriesekoop
Dr. Imma Andorrà Solsona
Dr. Miquel Puxeu
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access monthly 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 1800 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
- beverage quality
- wine
- beer
- low alcoholic beverages
- indigenous yeasts
- non-Saccharomyces species
- microbial interactions
- mixed fermentation
- biotechnology
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