Recent Advances in the Fermentation of Plant-Based Foods and Beverages
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 19
Special Issue Editor
Interests: microbial biotechnology; microbial biotransformation; fermentative processes; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation has long been a crucial biotechnological process that preserves, transforms, and enhances the functionality of food and beverage products. Today, it remains a highly relevant and rapidly growing research area, driven by an increasing demand for sustainable, nutritious, and functionally enriched alternatives to conventional foods and beverages. According to the new trends in market interests and consumer preferences, the fermentation of plant-based foods and beverages has gained significant prominence.
This Special Issue, titled “Recent Advances in the Fermentation of Plant-Based Foods and Beverages”, offers a comprehensive overview of current developments in this dynamic field. The contributions in this issue encompass a range of topics, including microbial ecology, strain selection, the utilization of novel plant-based substrates, and process optimization. It also highlights innovative applications in the production of foods, beverages, nutraceuticals, and plant-based alternatives to dairy and meat products. The studies presented demonstrate how fermentation can enhance sensory attributes, improve nutritional quality, and increase the bioavailability of bioactive compounds in plant matrices, while also facilitating the development of novel ingredients and clean-label formulations. Special emphasis is placed on valorization strategies for underutilized crops and agro-industrial by-products, showcasing fermentation's potential to contribute to circular bioeconomy models.
Overall, this Special Issue aims to provide valuable insights into the transformative potential of fermentation in promoting food innovation, improving human health, and advancing environmental sustainability.
Prof. Dr. Olga Miriam Rutiaga-Quiñones
Guest Editor
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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation 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 2100 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
- bioconversion
- fermentation
- agro-industrial by-products
- fermented beverages
- circular economy
- fermented food
- plant-based
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