New Aspect: Progress of Molds and Yeasts in Fermented-Food Production

Dear Colleagues,

The history of fermented food via biological processes specific to yeast and to molds is rich. Today, scientists enjoy the spoils of this rich history to guide modern advances in a field that combines food neccisary to human existance, celebrates craft and artistry, drives innovation, and conects laboratory to practical emplementation. This special issue of Fermentation emphasises these very issues and we want to hear from you.  

Progress of Molds and Yeast in Fermented-Food Production is the focus of the issue. This encompases many topics including mono or mixed culture fermented food products. We expect to explore monocultured fermentations model systems such as the Japanese Miso made with the popular Koji Mold, Aspergillus oryzae, which has been linked to numerous human health bennefits. Additionally, we ask to explore a wider breath of scope to include mixed cultured fermenteation food and food type products such as Kefir, Kombucha, and the like.

In this issue we aim to highlight not only the best microbiological researchers today, but also to connect the findings to practical applications including bennefits to health, industrial microbiology, alternative microorganisms, new food products, metabolism, innovations in processing, and emerging research.

We see the value and interests your contributions to the field have made previously. Expand the field by contributing your research, join us in this special issue of Fermentation.

Prof. Dr. Matthew Winans
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.