Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges

Dear Colleagues,

Food products and beverages that are simultaneously produced through controlled microbial growth, and enzymatic action over food components are usually defined as Fermented Foods. Fermentation is an ancestral food preservation method, generating antimicrobial metabolites and reducing contamination with pathogenic microorganisms. There is a huge variety of products that traditionally undergo fermentation processes, converting inedible into edible food products, which gives them unique organoleptic features and enhance nutritional characteristics. Each specific sensory profile may be due to several variables in the fermentation process, including the specific microorganisms intervening, nutritional ingredients and environmental conditions. The aim of this Special Issue is to disseminate the scientific and empirical knowledge about fermented food products from various origins worldwide. The main areas of interest are related to the raw materials used to manufacture the fermented foods, such as meat, milk, vegetables, fish, wine, and beer, among others. Research or review papers on traditional as well as innovative fermented food products are welcome, but also on the methodologies used, such as starter cultures, or environmental control. Manuscripts on the health benefits of fermented foods, both regarding their enhanced nutritional and functional value, as well as concerning their impact on the immune-regulatory system, may also be submitted to this Special Issue.

Dr. Ana Cristina Agulheiro Santos
Prof. Dr. María G. Córdoba
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-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.