Microbial Enzyme Applications in Modern Food Fermentation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (10 August 2026) | Viewed by 1130
Editors
Interests: microbial enzymes; fermented food; food microbiology; quality improvement of fermented food
Interests: fermented food; food microbiology; metabolic engineering; microbial community structure; antioxidants; harmful metabolites during fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial enzymes represent indispensable biocatalysts in modern food fermentation systems, driving advancements in product quality, safety, and sustainability. These enzymes enable precise modulation of biochemical pathways during fermentation, resulting in the targeted generation of flavor compounds that define sensory characteristics, while simultaneously transforming complex nutrients into bioavailable forms. Consequently, studies focused on microbial enzyme applications are crucial for advancing modern food fermentation technologies, optimizing production processes, and delivering superior quality fermented foods to consumers.
For this Special Issue of Foods titled “Microbial Enzyme Applications in Modern Food Fermentation”, we invite original research articles and comprehensive reviews addressing: (1) novel microbial enzyme sources or metabolic pathways enhancing fermentation efficiency; (2) microbial enzyme-mediated improvements in sensory, nutritional, or shelf-life attributes; (3) omics-based approaches (metagenomics, proteomics) to decode microbial community–enzyme interactions; and (4) immobilization and modification techniques improving microbial enzyme properties in continuous food fermentation systems.
Dr. Yiwei Dai
Prof. Dr. Sufang Zhang
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
Keywords
- microbial enzyme
- food fermentation
- quality improvement
- enzyme screening
- enzyme immobilization
- modification
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