Perspectives on Microbiota of Fermented Foods
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (10 November 2023) | Viewed by 20704
Special Issue Editors
Interests: fungi; Asepergillus; secondary metabolites; food fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: microbiology; transcriptome; genome; metabolome; proteome
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial fermentation is an important technique used for food preservation and processing that converts substrates, such as carbohydrates, proteins, and lipids, in raw materials into beneficial metabolites (organic acids, alcohols, amino acids, peptides, fatty acids, etc.) by inoculation of microorganisms for better nutritional composition, sensory, and functional properties. Fermented foods are usually initiated by natural inoculation, fermentation starter (Qu), artificially auxiliary strains, or in a pit rich in related microorganisms. In the brewing process, lots of microorganisms, including bacteria or fungi, may be cooperatively involved. In other words, the microbiota of fermented foods is the main driving force for the fermentation process. Therefore, this Special Issue aims to present recent advances in the microbiota of fermented foods. We encourage the submission of manuscripts that include, but are not limited to:
- Application and development prospects of microbiota in fermented foods.
- Differences in microbiota structure in fermented foods produced by traditional and industrial fermentation processes.
- Reveal the relationship between microbiota and metabolic activities of fermented products.
- Succession of microbiota biodiversity in fermented foods.
- Screening and characteristics of functional microorganisms in fermented foods.
- Effects of microorganisms on organoleptic, nutritional, and functional attributes during food fermentation.
- Correlation of microorganisms with environment and gut health.
- Application of core microbes in enhancing quality of fermented foods.
Dr. Wanping Chen
Dr. Bin Wang
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- fermented food
- microbial diversity
- fermentation optimization
- metabolic engineering
- high throughput screening
- food microbiology
- microbiota
- flavors
- microorganism application
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