Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.7
3.3
Journals
Fermentation
Special Issues
Microbial Ecosystems in Fermented Foods
share announcement

Microbial Ecosystems in 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 June 2026 | Viewed by 865

Special Issue Editors

Dr. Marija Milic

E-Mail Website
Guest Editor
Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Interests: microbial fermentations; bioactive compounds determination in plant matrices; agro- waste bioconversion; microbiology; biotechnology
Dr. Katarina Mihajlovski

E-Mail Website
Guest Editor
Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Interests: agro-waste bioconversion; fermentations; microbiology; biotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. Snežana Dimitrijević

E-Mail Website
Guest Editor
Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia
Interests: agro-waste bioconversion; fermentations; biotechnology

Special Issue Information

Dear Colleagues,

Fermented foods have long been celebrated not only for their unique flavors and extended shelf lives but also for their nutritional and health-promoting properties. Central to these benefits are the complex microbial ecosystems that drive fermentation processes. These dynamic communities—comprising bacteria, yeasts, molds—interact in intricate ways to transform raw ingredients into culturally significant and biologically active foods.

This Special Issue, Microbial Ecosystems in Fermented Foods, will deepen our understanding of microbial succession, resilience, and adaptation. From spontaneous fermentations shaped by local environments to controlled industrial processes, the contributions in this collection explore how specific microbial interactions influence product quality, safety, and bioactivity. This Special Issue will also highlight emerging technologies for monitoring and manipulating microbial communities, offering new pathways for innovation in food production.

For this Special Issue, I invite you to submit research articles and reviews on the effects of microbial ecosystems in fermentation and their technological applications, demonstrating their potential to reshape our food systems for a more sustainable future.

I hope this collection will inspire further interdisciplinary research and foster a greater appreciation of the invisible architects of fermented foods.

I look forward to receiving your contributions. 

Dr. Marija Milic
Dr. Katarina Mihajlovski
Dr. Snežana Dimitrijević
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 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

  • fermented foods
  • fermenting agents
  • microbial ecosystems
  • microbial succession
  • food quality
  • food safety
  • fermentation innovations
  • fermentation sustainability

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

21 pages, 1883 KB  
Article
Evolution of Brettanomyces bruxellensis During Secondary Fermentation of Sparkling Wines and Counteraction Strategies
by Raffaele Guzzon, Francesca Sicher, Tiziana Nardin, Mario Malacarne, Mauro Paolini and Roberto Larcher
Fermentation 2025, 11(11), 645; https://doi.org/10.3390/fermentation11110645 - 14 Nov 2025
Viewed by 824
Abstract
The scope of this work is the study of the evolution of Brettanomyces bruxellensis, the main wine spoilage yeast, during bottle fermentation of sparkling wines. Lambrusco (Emilia, Italy) was considered as a model wine, for its high concentration of precursors for B. [...] Read more.
The scope of this work is the study of the evolution of Brettanomyces bruxellensis, the main wine spoilage yeast, during bottle fermentation of sparkling wines. Lambrusco (Emilia, Italy) was considered as a model wine, for its high concentration of precursors for B. bruxellensis activity, especially cinnamic acids. Five Lambrusco base wines furnished by a cooperative winery were inoculated with a 3-log concentration of B. bruxellensis and then underwent secondary fermentation in the bottle. Two strategies of contrast to B. bruxellensis, already successfully applied in red winemaking, were tested here for the first time in bottle fermentation: chitosan and a yeast proposed as a biocontrol agent. Bottle fermentation was monitored from a chemical and microbiological perspective. The resulting sparkling wines were analyzed by GC and HPLC–MS/MS to verify the presence of the key molecules indicating B. bruxellensis activity—biogenic amines, volatile phenols, and pyridines. Sensory analysis was also performed to establish the effects of the treatments on the overall wine profile. The results demonstrate that B. bruxellensis is capable of growing up to 5-log units, causing severe alterations of the wines, both from a chemical and sensorial point of view. The addition of chitosan at the beginning of bottle fermentation effectively mitigated the effects of B. bruxellensis, resulting in the wines being similar to the uncontaminated control. The effectiveness of the biocontrol agent under these conditions was lower and requires further investigation. Full article
(This article belongs to the Special Issue Microbial Ecosystems in Fermented Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop