Metabolomics Approaches in Fermented Foods: Unraveling Health Benefits and Enhancing Food Quality

Dear Colleagues,

Fermented foods have been consumed by various cultures for centuries and are known for their unique flavors, textures, and nutritional properties. The fermentation process involves the metabolic activities of microorganisms, leading to the production of a wide range of bioactive compounds. Metabolomics, as a powerful analytical tool, allows for the comprehensive analysis of the small-molecule metabolites present in fermented foods. By employing targeted and untargeted metabolomics approaches, researchers can identify and quantify these metabolites, providing valuable insights into their composition, formation, and potential health effects.

This Special Issue welcomes contributions that delve into various aspects of metabolomics in fermented foods. It covers topics such as the characterization of microbial communities and their metabolic activities, the identification and profiling of bioactive compounds, the evaluation of fermentation conditions and optimization strategies, and the exploration of the impact of fermented foods on the gut microbiota and human health. Additionally, this Special Issue also includes a focus on the volatile metabolomics of fermented foods, which plays a crucial role in their aroma and flavor profiles.

We invite researchers, scientists, and practitioners from the fields of food science, nutrition, microbiology, metabolomics, and related disciplines to contribute their original research, reviews, and perspectives to this Special Issue. We encourage the submission of innovative studies that highlight the applications of metabolomics in understanding the health benefits of fermented foods, optimizing the fermentation processes, and ensuring the production of high-quality fermented products.

By bringing together a collection of diverse studies, this Special Issue aims to advance our understanding of the complex interactions between microorganisms, metabolites, and human health in the context of fermented foods. We believe that this knowledge will contribute to the development of innovative strategies for the production of fermented foods with enhanced health benefits and superior food quality.

The proposed Special Issue invites contributions covering a range of topics related to metabolomics in fermented foods, including targeted and untargeted metabolomics studies, the identification and characterization of bioactive compounds, the elucidation of metabolic pathways, and the evaluation of the impact of fermentation conditions on metabolite profiles. Additionally, studies investigating the effects of fermented foods on human health, such as their role in gut microbiota modulation, immune modulation, and disease prevention, are encouraged.

Researchers and scientists from various disciplines, including food science, nutrition, microbiology, and metabolomics, are invited to submit their original research articles, reviews, and methodological papers. By bringing together cutting-edge research in this field, this Special Issue aims to advance our understanding of the complex interactions between microbial communities, biochemical transformations, and metabolite profiles in fermented foods. Ultimately, the knowledge gained from these studies can contribute to the development of innovative strategies for optimizing fermentation processes, improving food quality, and harnessing the health benefits of fermented foods for human well-being.

Dr. Mutamed Ayyash
Dr. Senaka Ranadheera
Dr. Nan Zhao
Guest Editors

Manuscript Submission Information

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