Special Issue "Fermented Foods and Microbes Related to Health"
Deadline for manuscript submissions: 31 January 2022.
Interests: yeast mitochondria during alcoholic fermentation; sphingolipid chemistry of Aspergillus; identification of glycolaldehyde as a novel fermentation inhibitor
Special Issues, Collections and Topics in MDPI journals
Recently, because of the increase of life style-related diseases in developed countries, functional foods are gaining attention. In this regard, fermented foods and microbes are attracting special attention, since these have a long tradition of food experience. In this issue, we focus on the health aspects of fermented foods and fermentation microbes.
Traditional fermented foods and drinks, such as yogurt in Bulgaria, miso in Japan, red mold in China, have been recognized to be good for health for centuries. However, we have just started to understand the mechanism since Dr. Mechnikov in 1907.
Dr. Mechnikov’s work elucidated that lowering of pH in the intestine by lactic acid bacteria inhibits proliferation of pathogenic bacteria and promotes antiaging. However, unknown mechanisms should exist and are not elucidated yet. These new mechanisms might provide new therapies of life style-related diseases.
In this issue, we are collecting articles that might provide clues to elucidation of new knowledge on the health functions of fermented foods and fermentation microbes.
Prof. Dr. Hiroshi Kitagaki
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 papers will be 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 100 words) can be sent to the Editorial Office for announcement on this website.
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 quarterly 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 1600 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.
- functional food
- traditional foods
- claims microbes food safety food impact