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Fermentation
Special Issues
Feature Review Papers on Fermentation for Food and Beverages 2025
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Feature Review Papers on Fermentation for Food and Beverages 2025

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 2026 | Viewed by 4272

Special Issue Editor

Prof. Dr. Antonio Morata

E-Mail Website1 Website2
Guest Editor
Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain
Interests: food technology; enology; wine microbiology; yeast metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will oversee the collection of high-quality review papers on all aspects of “Fermentation for Food and Beverages”. We welcome contributions from researchers who can offer insights into the latest developments in this field, including microbial species and biotechnologies. We also encourage authors to invite relevant experts and colleagues to contribute to this Special Issue.

We strongly prefer full-length, comprehensive reviews that provide a more in-depth examination, as our goal is to share the latest scientific advancements and help disseminate knowledge across the scientific community. We look forward to receiving your contributions and making this Special Issue a success.

Prof. Dr. Antonio Morata
Guest Editor

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

  • saccharomyces
  • non-saccharomyces
  • lachancea thermotolerans
  • torulaspora delbrueckii
  • metschnikowia pulcherrima
  • hanseniaspora vineae
  • brettanomyces/dekkera
  • lactic acid bacteria
  • lactiplantibacillus plantarum
  • bioprotection
  • biocontrol
  • sensory profile
  • off flavors
  • bacteriocins
  • zymocins
  • enzymes
  • emerging technologies
  • aroma
  • color
  • functional foods
  • mixed fermentations
  • co-inoculations
  • sequential inoculations

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Review

21 pages, 1635 KB  
Review
Exploring the Potential of Lupin Fermentation with Exopolysaccharide-Producing Lactic Acid Bacteria to Enhance Techno-Functional Properties
by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
Fermentation 2026, 12(1), 34; https://doi.org/10.3390/fermentation12010034 - 6 Jan 2026
Viewed by 830
Abstract
Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin remains underutilised in human diets due [...] Read more.
Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin remains underutilised in human diets due to several techno-functional and sensory limitations. This review delves into the techno-functional limitations of lupin, which include poor foaming capacity, low water and oil absorption, inadequate emulsification properties, and poor solubility. Lupin’s techno-functional limits are tied to the compact, heat-stable nature of its conglutin storage proteins and high insoluble fibre content. While research has been conducted on fermenting other legumes such as soybeans, chickpeas, peas, and lentils with Exopolysaccharide (EPS) producing bacteria, its application to lupin remains largely unexplored. Crucially, this work is one of the first reviews to exclusively link lupin’s unique protein and fibre structure with the specific polymer chemistry of bacterial EPS as a targeted modification strategy. Current research findings suggest that EPS-producing Lactic Acid Bacteria (LAB) fermentation can significantly improve the techno-functional properties of legumes, indicating strong potential for similar benefits with lupin. The analysis highlights various studies demonstrating the ability of EPS-producing LAB to improve water retention, emulsification, and overall palatability of legume-based products. Furthermore, it emphasises the need for continued research in the realm of fermentation with EPS-producing bacteria to enhance the utilisation of lupin in food applications. By addressing these challenges, fermented lupin could become a more appealing and nutritious option, contributing significantly to global food security and nutrition. Full article
(This article belongs to the Special Issue Feature Review Papers on Fermentation for Food and Beverages 2025)
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21 pages, 1121 KB  
Review
A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process
by Ao Zhang, Yanhua Liu, Chao Yu, Mengting Yu, Xu Yang, Bingning Gao, Chenyu Yang, Jianye Xia, Yu Zheng, Jia Song and Min Wang
Fermentation 2026, 12(1), 4; https://doi.org/10.3390/fermentation12010004 - 20 Dec 2025
Viewed by 1859
Abstract
The optimization and control of the food fermentation process, which are vital for consistent product quality, are often hindered by the limitations of conventional analytical methods. Conventional wet-chemistry methods for food fermentation process analysis are slow, expensive, and require significant reagents and skilled [...] Read more.
The optimization and control of the food fermentation process, which are vital for consistent product quality, are often hindered by the limitations of conventional analytical methods. Conventional wet-chemistry methods for food fermentation process analysis are slow, expensive, and require significant reagents and skilled personnel. Near-infrared (NIR) spectroscopy is a powerful tool for non-destructive analysis of fermentation processes, with key advantages of speed, cost-effectiveness, minimal sample preparation, and reagent-free operation. This review provides an overview of the fundamental principles of NIR, the importance of chemometrics for building robust calibration models, and its application in the food fermentation process. Furthermore, this review also critically evaluates the challenges and opportunities of using NIR spectroscopy for fermentation process analysis and control. This review aims to provide novel insights into the application of NIR spectroscopy in the food fermentation industry, improving the process control and quality assurance for the intelligent transformation (from empirical control to AI-based control) of fermented foods. Full article
(This article belongs to the Special Issue Feature Review Papers on Fermentation for Food and Beverages 2025)
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21 pages, 4834 KB  
Review
Probiotic-Fermented Foods and Antimicrobial Stewardship: Mechanisms, Evidence, and Translational Pathways Against AMR
by Karina Teixeira Magalhães
Fermentation 2025, 11(12), 684; https://doi.org/10.3390/fermentation11120684 - 10 Dec 2025
Cited by 1 | Viewed by 1105
Abstract
Antimicrobial resistance (AMR) remains a critical global challenge, requiring novel complementary strategies beyond antibiotic development. Probiotic-fermented foods (PFFs) offer an emerging, low-cost approach to mitigate AMR risk through ecological, molecular, and immunological mechanisms. This review integrates mechanistic insights, clinical evidence, and translational frameworks [...] Read more.
Antimicrobial resistance (AMR) remains a critical global challenge, requiring novel complementary strategies beyond antibiotic development. Probiotic-fermented foods (PFFs) offer an emerging, low-cost approach to mitigate AMR risk through ecological, molecular, and immunological mechanisms. This review integrates mechanistic insights, clinical evidence, and translational frameworks linking PFFs to antimicrobial stewardship. Key mechanisms include colonization resistance, nutrient and adhesion-site competition, production of antimicrobial metabolites, such as bacteriocins, hydrogen peroxide, and organic acids and Quorum-quenching-sensing activities that suppress pathogen virulence. Randomized clinical trials indicate that fermented diets and probiotic supplementation can improve microbiome diversity, reduce inflammatory cytokines, and decrease antibiotic-associated diarrhea, though direct AMR outcomes remain underexplored. Evidence from kefir, kombucha, and other microbial consortia suggests potential for in vivo pathogen suppression and reduced infection duration. However, safe translation requires standardized starter-culture genomics, resistome monitoring, and regulatory oversight under QPS/GRAS frameworks. Integrating PFF research with One Health surveillance systems, such as the WHO GLASS platform, will enable tracking of antimicrobial consumption and resistance outcomes. Collectively, these findings position PFFs as promising adjuncts for AMR mitigation, linking sustainable food biotechnology with microbiome-based health and global stewardship policies. Full article
(This article belongs to the Special Issue Feature Review Papers on Fermentation for Food and Beverages 2025)
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