Microbial Safety and Quality Control in Fermented Foods

Dear Colleagues,

Fermented foods constitute a significant portion of the global diet and are valued not only for their distinctive sensory attributes but also for their improved nutritional profiles and well-recognized health benefits. Whether formulated through traditional practices or modern industrial processes, these foods depend on complex microbiological ecosystems. While these microbial communities are essential for driving fermentation and creating desirable qualities, they can also pose challenges in ensuring consistent microbial safety, stability, and overall product quality.

As consumer interest in minimally processed, artisanal, and functional fermented foods grows, producers and researchers face increasing pressure to maintain microbial control without lessening the natural diversity that makes these products unique. Ensuring safety and quality in such dynamic systems requires a deeper understanding of how beneficial, spoilage, and pathogenic microorganisms interact throughout the fermentation process. Topics of interest for this Special Issue thus include the identification and control of harmful microorganisms, the selection and development of resilient starter cultures, the characterization of microbial interactions during spontaneous and controlled fermentations, and the implementation of innovative preservation and stabilization technologies.

Modern analytical tool advances are equally significant. Approaches such as metagenomics, metabolomics, and rapid microbial detection methods offer remarkable insights into fermentation microbiota and enable more accurate, real-time monitoring of product quality. Research focused on predictive microbiology, process hygiene management, and quantitative risk assessment models provides valuable guidance for improving safety controls at various stages of production.

This Special Issue aims to bring together diverse, high-quality contributions that advance our understanding of the complex microbial ecosystems underpinning fermentation. This collection, which will highlight creative research, emerging analytical techniques, and practical means of ensuring safety and quality, will be a valuable resource for scholars who have committed time to the future of fermented foods. Eventually, the insights shared in this issue will support the development of safer, more consistent, and more innovative fermented products, helping to preserve the cultural richness of fermentation traditions while meeting modern expectations for food safety and quality.

Prof. Dr. Fatih Ozogul
Dr. Ziye Zhang
Guest Editors

Manuscript Submission Information

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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.

• fermented foods
• microbial safety
• starter cultures
• fermentation
• metagenomics
• quality control
• predictive microbiology
• foodborne pathogens
• spoilage microorganisms