Fermented Foods for Boosting Health: 2nd Edition
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 September 2026 | Viewed by 2560
Special Issue Editor
Special Issue Information
Dear Colleagues,
Throughout their long history, fermented foods have been ingeniously processed by human beings using beneficial microorganisms, and they possess unique flavours and nutritional value. They are widely distributed throughout the world and constitute an important part of the human diet. With progress and development over time, the health consciousness of consumers worldwide has been increasing. The unique health and wellness effects of fermented foods have become increasingly sought-after, and they have become more and more popular. Especially since the COVID-19 pandemic, there has been a growing interest in foods that can boost immunity, improve intestinal flora, regulate blood sugar and blood lipids and other factors that contribute to good human health.
Research on the nutrition and health of fermented foods has long been focused on (1) specific substances (what), i.e., the efficacious ingredients that improve human health; (2) who the main actors are (who), i.e., what the key microorganisms are that influence the production of the efficacious ingredients or influence the human gut flora; (3) how they are regulated (how), i.e., in what way do fermented foods improve human health?
The goal of this Special Issue is to generate new knowledge on the health functions of fermented food.
Dr. Jia Song
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
- health benefits
- traditional fermented foods
- fermentation
- functional foods
- bioactive molecules
- antioxidants
- antidiabetics
- gut microbiome
- polysaccharides
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