Perspectives on Microbiota of Fermented Foods, 2nd Edition

Dear Colleagues,

Microbial fermentation is an important technique used for food preservation and processing that converts substrates, such as carbohydrates, proteins, and lipids, in raw materials into beneficial metabolites (organic acids, alcohols, amino acids, peptides, fatty acids, etc.) by inoculation of microorganisms for better nutritional composition, sensory, and functional properties. Fermented foods are typically initiated by natural inoculation, a fermentation starter (Qu), artificially added auxiliary strains, or in a pit rich in related microorganisms. In the brewing process, numerous microorganisms, including bacteria and fungi, may be involved cooperatively. In other words, the microbiota of fermented foods is the main driving force for the fermentation process. Therefore, this Special Issue aims to present recent advances in the microbiota of fermented foods. We encourage the submission of manuscripts that include, but are not limited to:

• Application and development prospects of microbiota in fermented foods.
• Differences in microbiota structure in fermented foods produced by traditional and industrial fermentation processes.
• Reveal the relationship between microbiota and metabolic activities of fermented products.
• Succession of microbiota biodiversity in fermented foods.
• Screening and characteristics of functional microorganisms in fermented foods.
• Effects of microorganisms on organoleptic, nutritional, and functional attributes during food fermentation.
• Correlation of microorganisms with the environment and gut health.
• Application of core microbes in enhancing the quality of fermented foods.

Dr. Junnan Xu
Prof. Dr. Haitian Fang
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 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.

• fermented food
• microbial diversity
• fermentation optimization
• metabolic engineering
• high-throughput screening
• food microbiology
• microbiota
• flavors
• microorganism application

• Perspectives on Microbiota of Fermented Foods in Fermentation (7 articles)