Fermentation for Food and Beverages
A section of Fermentation (ISSN 2311-5637).
Section Information
Fermentation is the oldest biotechnology used by human beings to produce safer, more stable, and better foodstuff. Simultaneously, it is one of the most advanced research topics in food technology used to produce innovative beverages and food, and has a high impact in human health. Recently, the use of new microbial species and emerging biotechnologies are opening a lot of new possibilities in the production of food and beverages. The use of alternative microbial species, complex fermentative starter cultures with higher numbers of microorganisms, the development of high throughput techniques to monitor these emerging fermentations and to evaluate the impact in the flavorome, have increased in last years. We encourage the submission of manuscripts that provide current novel insights and papers that report significant advances in these fields. Topics include, but are not limited to:
- Wine fermentation: Alcoholic and malolactic fermentations, the use of conventional cultures and emerging species as non-Saccharomyces yeasts and alternative lactic acid bacteria. Influence on sensory profile, chemical and microbiological stability and wine safety;
- Fermented and functional food, nutraceutical foods and health improver foods;
- Biocompatibility of starter cultures;
- Fermented foods derived from cereals. Beer fermentation and derived products. Brew and distilling;
- Dairy fermented products, impact in GUT, in sensory quality, and stability;
- Meat fermented products;
- Fermented vegetables, fruits and juices;
- New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
- Emerging non-thermal technologies to sanitize and produce safer fermented products and better implanted inoculant starters;
- High throughput techniques to screen microbial populations in fermented foods;
- Metabolomic/foodomic techniques to analyse the impact of microbial communities in fermented foods.
Keywords
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Progress in Wine Fermentation and Aging (Deadline: 11 October 2024)
- Food Fermentation: Microbial Metabolism in Biofilms (Deadline: 15 October 2024)
- Innovative Strategies for the Management of Wine Fermentations: 2nd Edition (Deadline: 20 October 2024)
- Application of Lactic Acid Bacteria in Fermented Food (Deadline: 30 October 2024)
- Fermentation and Biotechnology in Wine Making (Deadline: 31 October 2024)
- Food Wastes: Feedstock for Value-Added Products: 5th Edition (Deadline: 31 October 2024)
- Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition (Deadline: 15 November 2024)
- Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages (Deadline: 15 November 2024)
- Sustainable Grape Production, Climate Change, and Wine Quality (Deadline: 30 November 2024)
- Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition (Deadline: 30 November 2024)
- Wine and Beer Fermentation (Deadline: 15 December 2024)
- Wine Aromas: 2nd Edition (Deadline: 30 December 2024)
- Fermented Dairy Products: From Artisanal Production to Functional Products and Beyond (Deadline: 31 December 2024)
- Antioxidant Activity of Fermented Foods (Deadline: 31 December 2024)
- Feature Review Papers in Fermentation for Food and Beverages 2024 (Deadline: 31 December 2024)
- Management of Grape Phenolic Extraction in Wine Production (Deadline: 31 December 2024)
- Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety (Deadline: 31 December 2024)
- Nutrition and Health of Fermented Foods, 3rd Edition (Deadline: 15 January 2025)
- Dairy Fermentation, 3rd Edition (Deadline: 20 January 2025)
- Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages (Deadline: 30 January 2025)
- Applications of Lactic Acid Bacteria in Fermented Foods and Beverages (Deadline: 30 January 2025)
- Microbiota and Metabolite Changes in Fermented Foods (Deadline: 31 January 2025)
- Development and Application of Starter Cultures, 2nd Edition (Deadline: 31 January 2025)
- Recent Trends in Lactobacillus and Fermented Food, 3rd Edition (Deadline: 28 February 2025)
- Safety and Quality in Fermented Beverages (Deadline: 28 February 2025)
- Science and Technology of Winemaking (Deadline: 28 February 2025)
- Precision Fermentation: Applications in the Food and Beverage Industry (Deadline: 31 March 2025)
- The Health-Boosting Power of Fermented Foods and Their By-Products (Deadline: 31 March 2025)
- Advances in Fermented Fruits and Vegetables (Deadline: 30 May 2025)
- Bioactive Compounds in Grain Fermentation: 2nd Edition (Deadline: 31 May 2025)
Topical Collection
Following topical collection within this section is currently open for submissions:
- New Aspect on Wine Fermentation (Closed)