Dairy Fermentation from a Microbial Perspective
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 March 2027 | Viewed by 123
Editors
Interests: food engineering; engineering and technology
Special Issue Information
Dear Colleagues,
Dairy fermentation represents one of the oldest and most sophisticated biotechnological processes, driven by complex and dynamic microbial communities. Microorganisms, primarily lactic acid bacteria, but also yeasts and molds, play pivotal roles in determining the safety, quality, texture, flavor, and nutritional value of fermented dairy products. With the advancement of molecular and omics based techniques, our understanding of microbial diversity, metabolic pathways, and interspecies interactions in dairy systems has significantly deepened.
We are pleased to invite you to contribute to this Special Issue entitled “Dairy Fermentation from a Microbial Perspective”. This issue will focus on recent scientific advances that elucidate the roles, functionalities, and applications of microorganisms in dairy fermentation processes, from traditional artisanal products to modern industrial systems.
This Special Issue aims to gather high quality original research articles and comprehensive reviews that explore microbial driven transformations in dairy matrices. The topic aligns closely with the journal’s scope by integrating food microbiology, fermentation technology, and functional food development. Emphasis will be placed on studies that provide mechanistic insights, innovative methodologies, and translational applications in dairy fermentation.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:
- Dairy-related in vitro fermentation models and gastrointestinal simulation systems;
- Microbial diversity and community dynamics in fermented dairy products;
- Isolation, identification, and functional characterization of dairy associated microorganisms;
- Starter and adjunct cultures: selection, optimization, and industrial performance;
- Microbial interactions in dairy fermentations (bacteria, yeast, mold consortia);
- Metabolic pathways and bioactive compound production in dairy systems;
- Application of omics technologies (genomics, transcriptomics, proteomics, metabolomics) in dairy microbiology;
- Probiotic microorganisms in dairy products: functionality, viability, and health implications;
- Microbial contributions to flavor, texture, and quality development;
- Safety aspects, including antimicrobial resistance, biogenic amines, and risk assessment;
- Innovations in dairy fermentation processes and biotechnological applications;
- Microbial adaptation and stress responses in dairy environments;
- Comparative studies of traditional vs. industrial dairy fermentations.
We look forward to receiving your contributions.
Dr. Tuba Erkaya
Guest Editor
Dr. Hacer Meral Aktaş
Guest Editor Assistant
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-anonymized 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
- dairy fermentation
- dairy microbiology
- lactic acid bacteria
- starter cultures
- probiotics
- microbiome
- metabolomics
- food safety
- bioprocessing
- microbial interaction
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