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 31
Special Issue Editors
Interests: microbial fermentations; bioactive compounds determination in plant matrices; agro- waste bioconversion; microbiology; biotechnology
Interests: agro-waste bioconversion; fermentations; microbiology; biotechnology
Special Issues, Collections and Topics in MDPI journals
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 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
- fermented foods
- fermenting agents
- microbial ecosystems
- microbial succession
- food quality
- food safety
- fermentation innovations
- fermentation sustainability
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