Special Issue "Non-Dairy Fermented Products"
Deadline for manuscript submissions: 28 February 2022.
Interests: lactobacterial fermentation; encapsulation technology; carbon nanoparticles; antimicrobial
Special Issues and Collections in MDPI journals
For centuries, dairy probiotics have been commercialized in many forms, but few studies have focused on non-dairy fermented products. In addition to the viability of microorganisms used in non-dairy fermented products, the technical and functional characterization of non-dairy fermented products is critical in order to obtain competitive advantages in the global market. With regard to non-dairy food matrices, information on the challenges of microbial survival, fermentation standards, the use of these microbes as starters, and their relationship to other microorganisms is insufficient. In addition, the compounds obtained from non-dairy fermentation have also been intensively studied for their technological implications in the agri-food, pharmaceutical, and chemical industries. The microorganisms used for fermentation are not restricted to bacteria, fungi or yeasts; and fermented foods or products are not restricted to plants, vegetables or meats.
This Special Issue seeks but is not limited to original research articles or reviews. We highlight the impact of beneficial microbes on the fermentation process, the enzymes involved, natural/engineered fermented products, and their encapsulation.
Dr. Yi-huang Hsueh
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.
- non-dairy fermented products
- fermentation process
- natural/engineered fermented products
- non-dairy beneficial microbes