Application of Lactobacillus in Fermented Food and Beverages, 2nd Edition
A Special Issue of Fermentation (ISSN 2311-5637) belonging to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (28 February 2026) | Viewed by 9642
Editor
Interests: molecular biological techniques; PCR; antibiotic resistance; microbiology techniques electrophoresis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods have been integral to human culture since antiquity, with a worldwide importance in human nutrition, health, and economy. Within this context, Lactobacillus strains have had and still have a very important role.
The genus Lactobacillus includes Gram-positive, fermentative, facultatively anaerobic and non-spore-forming microorganisms. They are commonly employed in food fermentation to increase shelf-life, decrease hygienic risks, increase quality and functionality and improve the taste and flavor of foods. Furthermore, they have been shown to promote human health as probiotic strains.
Most fermented foods are based on tradition and artisanal fermentation processes, where Lactobacillus strains may promote spontaneous fermentations as autochthonous food microorganisms or may be added as starters in controlled fermentations to develop new foods or characteristics. In this sense, the food matrix and the strain will determine the fermentative behavior and therefore the final product.
All manuscripts that fall under these specific topics are welcome. Manuscripts dealing with the understanding of the interaction of Lactobacillus in fermented foods and beverages, in order to determine its role in the manufacturing practices, the creation of new foods, food safety, and health, are particularly welcome.
Dr. Leyre Lavilla-Lerma
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-anonymized 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
- Lactobacillus
- fermented food
- fermentation quality
- starter culture
- food safety
- probiotic
- health
- microbiota
- omics analysis
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