Food Storage: Microbial Fermentation and Safety
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 (29 February 2024) | Viewed by 311
Special Issue Editors
Interests: food microbiology; predictive microbiology; food safety; predictive modeling; food science
Special Issue Information
Dear Colleagues,
We are delighted to present to you our Special Issue on “Food Storage: Microbial Fermentation and Safety.” This Special Issue aims to explore the fascinating world of microbial fermentation in food storage and its crucial role in ensuring food safety.
Microbial fermentation has been practiced for centuries as a traditional method of preserving and enhancing flavor, texture, and nutritional value. It involves the transformation of carbohydrates by microorganisms, producing organic acids, alcohols, and other metabolites that contribute to the unique sensory characteristics of fermented foods.
In this Special Issue, the goal is to publish a diverse collection of research articles, reviews, and perspectives from experts in the field. These contributions cover a wide range of topics, including fermentation microbiology, fermentation's impact on food quality and safety, novel fermentation techniques, and the potential health benefits of fermented foods.
Prof. Dr. Verônica O. Alvarenga
Prof. Dr. Bruna Maria Salotti De Souza
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
- food microbiology and safety
- food microbiology
- food science and technology
- predictive microbiology
- predictive modeling
- food storage
- microbial fermentation
- food safety
- food quality
- microbial ecology
- fermentation techniques
- microbiology
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