Fermented Foods and Gut Microbiome

Dear Colleagues,

Fermented foods are the result of the metabolic activity of a complex microbiota, consisting of the indigenous microorganisms naturally associated with the raw materials, and/or selected microorganisms (bacteria, yeasts) inoculated as starter cultures. Traditional fermented foods represent valuable cultural heritage in most regions, and harbor a vast genetic potential of valuable strains. The study of the microbial ecology of naturally fermented foods and the identification of microbial diversity using metagenomic approaches are of interest. Metabolomic and proteomic approaches are also important to study the physiology and genetics of microorganisms.

Starter cultures (single or mixed) are essential for a complete fermentation and a final product of certain quality. The functional—including probiotic—properties of these cultures give an added nutritional value to the fermented foods, enhancing the beneficial role of fermented foods in human health by affecting the gut microbiota. The interactions between ingested fermented food and intestinal microbiota, and their correlations to metabolomics profiles and health, represent an important perspective.

We invite researchers to contribute original research articles related but not restricted to:

• Microbial diversity and the beneficial role of naturally fermented foods in human health;
• Development of new cultures with functional properties to be applied in food production;
• Functional foods and their effect on intestinal microbiota;
• Microbial interactions between food and gut microbiota;
• Physiology and genetics of functional microorganisms—metabolomic and proteomic approaches.

Dr. Anthoula A. Argyri
Dr. Chrysoula Tassou
Guest Editors

Manuscript Submission Information

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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.