Bioactive Compounds and Functional Properties 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: 30 November 2025 | Viewed by 35
Special Issue Editors
Interests: lactic fermentation; prebiotics, probiotics and lactic acid bacteria metabolism
Special Issues, Collections and Topics in MDPI journals
Interests: obtention of bioactive peptides from fermentation process; influence of fermented food on gut microbiota; whey valorization; antihypertensive and antidiabetic peptides
Interests: sustainable proteins for fermentation process; multibioactive peptides; bioactive compounds characterization and determination; optimization process by experimental design and machine learning
Special Issue Information
Dear Colleagues,
Fermentation is a peer-reviewed, open-access journal that publishes high-quality research on various topics within fermentation science. This journal serves as a platform for scientists, researchers, and industry professionals to share innovative studies, discoveries, and critical insights related to fermentation processes, microbial interactions, and the development of fermented products. Fermentation aims to advance scientific understanding and technological progress in this dynamic field by fostering knowledge exchange.
This Special Issue focuses on Bioactive Compounds and Functional Properties of Fermented Foods, highlighting recent advances in this field. Fermented foods have been consumed for centuries and are widely recognized for their unique flavors, extended shelf life, and potential health benefits. In recent years, there has been increasing interest in the bioactive compounds found in fermented foods and their functional properties, especially in relation to health promotion and disease prevention.
We invite researchers, scientists, and practitioners to submit their original research articles, reviews, and communications related to fermented foods' bioactive compounds and functional properties. Topics of interest include the characterization of bioactive compounds in fermented products, the impact of fermentation on their bioavailability and functionality, and novel fermentation strategies to enhance their health benefits. Additionally, this Special Issue explores the role of fermented foods in gut health, immune modulation, and the prevention of chronic diseases such as metabolic disorders, cardiovascular diseases, and cancer.
The articles in this Special Issue will be reviewed by leading experts worldwide, providing valuable insights into the current state of research on fermented foods' bioactive compounds and functional properties and highlighting opportunities for future studies in this area. Overall, this Special Issue will serve as an essential resource for researchers, scientists, and professionals interested in fermentation science, food science, and human health.
Dr. Luis Guillermo González-Olivares
Dr. Laura Berenice Olvera-Rosales
Dr. Emmanuel Pérez-Escalante
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
- fermentation science
- fermented foods
- bioactive compounds
- health benefits
- microbial diversity
- nutritional value
- technological advances
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