Nutrition and Health of Fermented Foods

Dear Colleagues,

A definition for fermented foods was developed in September 2019 by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics (ISAPP), which defined fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. Fermented foods have long been an important part of the human diet for thousands of years in nearly every culture on every continent. Fermented foods could be served as important and stable sources of human nutrients, such as proteins, vitamins, and minerals.

Currently, fermented foods are attracting increased attention among biologists, nutritionists, technologists, clinicians, and consumers, and numerous encouraging findings about the health-beneficial effects of fermented foods have been extensively obtained, such as anti-inflammatory, anti-allergenic, anti-diabetic, anti-carcinogenic, and anti-hypertensive activities. However, there are still some remaining challenges regarding the “nutrition and health of fermented foods” that need to be explored.

Thus, this Special Issue of Fermentation focuses on the interaction between fermented foods and our health, and it is expected that this Special Issue could substantially expand our knowledge of the health-promoting functions of fermented foods and further stimulate future research. Accordingly, this Special Issue welcomes experts working in the field to submit original experimental studies, and reviews that cover state-of-the-art advances in this important area.

This Special Issue will highlight the most recent advances in, but not limited to, the following subjects:

• Characterization and potential health-beneficial effects of fermented foods;
• Changes in physicochemical and biological properties during fermentation;
• Extraction, identification, and bioactivities of bioactive compounds from fermented foods;
• Metabolic characteristics and biotransformation of fermented foods in the digestive system;
• Innovative fermentation approaches to improve the nutrition and health of fermented foods;
• Modulation of gut microbiota by fermented foods;
• The potential risk of fermented foods on health.

Dr. Guijie Chen
Dr. Zhuqing Dai
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.