Microbial Biocatalysis in Food

Dear Colleagues,

After a long history of relatively uncontrolled spontaneous fermentation, fermented products are now expected to fulfill many specific sensorial, nutritional, and safety properties. This can be achieved through the specific biocatalytic properties of the microorganisms used for fermentation. This Special Issue aims to present studies highlighting the specific biocatalytic activities of microorganisms or starters in order to produce specific compounds that bring aroma or texture properties as well as nutritional or safety added value. Papers on the processes of screening and selecting starters exhibiting specific biocatalytic properties as well as descriptions of strains isolated from fermented or natural matrices are welcome. The clean label use of these specific biocatalysts in non-fermented food is also of interest.

If you would like to submit papers to this Special Issue or have any questions, please contact the in-house editor, Ms. Rita Lin (rita.lin@mdpi.com).

Prof. Dr. Yves Waché
Prof. Dr. Giorgia Perpetuini
Prof. Dr. Rosanna Tofalo
Guest Editors

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