Selected Papers from the 1st International Online Conference on Fermentation (IOCFE2025)
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 191
Special Issue Editors
Interests: food analysis; food processing and engineering; fermentation; biopolymers; sensory analysis; food biochemistry; yeasts; anthocyanins; saccharomyces cerevisiae; lignin; wine; winemaking; enology; vitis; pectins; fermenter; flavor; bacterial cellulose
Interests: food spoilage yeasts; yeast ecology; wine fermentation; wine tasting
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; enology; wine microbiology; yeast metabolomics
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds production and characterization; mannoprotein; polysaccharides; wine and beer fermentation; yeast physiology; non-conventional yeast; enzymatic activities
Special Issues, Collections and Topics in MDPI journals
Interests: wine microbiology; volatile acidity bio-reduction; food sensory evaluation; wine sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation is probably one of the oldest food processing activities. The use of fermentation in grains, fruits, and milk gave rise to ancestral foods such as bread, beer, wine, yogurt, and cheese, extending the shelf life of raw materials and improving their quality, sensory profile, digestibility, and cultural value. This Special Issue compiles the most relevant papers submitted and presented at the 1st International Online Congress on Fermentation (eCongress IOCFE 2025), which focused on food fermentation and covered the following topics: microorganisms and biotechnology, sensory impact, fermented foods and beverages and food safety, nutraceutical compounds in fermented foods, and health.
The conference attracted 601 unique registrations, demonstrating strong international participation and interest in the field. A total of 152 submissions were received, of which 103 were accepted, resulting in an acceptance rate of 67.7%. The scientific program featured 26 oral presentations and 68 poster presentations (39 presenter posters and 29 non-presenter posters).
The online platform also recorded high engagement, with 281 unique views and 861 total users on Day 1, and 218 unique views and 634 total users on Day 2. The maximum number of concurrent viewers reached 169 on the first day and 128 on the second.
Prof. Dr. Iris Loira
Prof. Dr. Manuel Malfeito Ferreira
Prof. Dr. Antonio Morata
Dr. Paola Domizio
Dr. Alice Vilela
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
- non-Saccharomyces yeast
- Saccharomyces cerevisiae
- lactic acid bacteria
- probiotics
- gut health
- health benefits
- fermented drinks
- yoghurt
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