Safety and Microbiological Quality 2.0

Dear Colleagues,

The primary aim of food fermentation is to increase the shelf life of perishable foodstuffs, with an extremely large diversity of origins.

Safety issues are related to the control of growth and persistence of foodborne pathogens, and to the presence of toxic compounds (e.g., mycotoxins, biogenic amines, ethylcarbamate, or other chemical hazards) formed during fermentation. Moreover, the fermentation of some plant-derived foods aims to decrease the level of toxic molecules like cyanogens and other anti-nutritional factors. This Special Issue will consider manuscripts dealing with the management or control of chemical or microbiological hazards, including HACCP approaches and ferment quality.

In addition, the microbiological quality of fermented foods and beverages is closely connected to sensory or nutritional quality, and may influence the shelf life of resulting products by the control of microbial spoilage, but can also directly influence process reproducibility. Lastly, microbial activity in fermented products can impact the host intestinal microbiota. Hence, this Special Issue will also focus on the management of microorganisms to ensure a high microbiological quality.

Prof. Dr. Fabienne Remize
Dr. Didier Montet
Dr. Jean-Christophe Meile
Dr. Caroline Strub
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-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.