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Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food...
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Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: 15 March 2026 | Viewed by 3419

Special Issue Editor

Dr. Aleksandra Ranitović

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: kombucha; fermentation; lactic acid bacteria; functional food; microbiology; antimicrobial activity; biotechnology

Special Issue Information

Dear Colleagues,

The development of biotechnology ranged from ancient biotechnology (BC period) to modern biotechnology (in the last 40 years).  Similarly, applied microbiology with the goal of producing human beneficial products made great progress in the twentieth century. The areas of modern research and possible applications are very wide, such as: food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, innovative bioprocesses for utilization of by-products, biotechnological engineered products, medicines, antibiotics, vaccines, enzymes, microbial food safety, toxicology, novel antimicrobials, predictive microbiology, antimicrobial resistance, bioremediation, bioinformatics, genetic engineering etc. Because of the exceptional importance of food microbiology, not only from the aspect of the presence of pathogens as disease-causing agents, but also as microorganisms and metabolites in food that contribute to functional characteristics, this special issue will cover the current status and future challenges in these areas of applied microbiology and biotechnology. 

We welcome both original research and review articles on topics including, but not limited to:

  • Fermentation processes and products
  • Food microbes
  • Food safety
  • Biotechnological engineered products
  • Foodborne patogens
  • Functional foods and beverages
  • Application of modern methods of food analysis

Dr. Aleksandra Ranitović
Guest Editor

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 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. 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

  • biotechnology
  • food microorganisms
  • fermentation
  • food safety
  • applied microbiology

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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13 pages, 1852 KB  
Article
A Colorimetric LAMP Assay for Salmonella spp. Detection: Towards a DNA Extraction-Free Approach for Pathogen Screening
by Safae Skenndri, Saâdia Nassik, Rabab Lakhmi, Badr Eddine Anneggah, Fatima Ezzahra Lahkak, Abdeladim Moumen and Imane Abdellaoui Maane
Foods 2025, 14(3), 521; https://doi.org/10.3390/foods14030521 - 6 Feb 2025
Viewed by 2420
Abstract
As of today, bacteriological identification and the molecular approach PCR are considered the gold standards for Salmonella spp. detection. However, these methods are time-consuming and costly due to the requirements for enrichment and nucleic acid extraction. In this study, we evaluated the reliability [...] Read more.
As of today, bacteriological identification and the molecular approach PCR are considered the gold standards for Salmonella spp. detection. However, these methods are time-consuming and costly due to the requirements for enrichment and nucleic acid extraction. In this study, we evaluated the reliability of a developed colorimetric loop-mediated isothermal amplification (cLAMP) assay targeting the hilA gene, using Phenol Red as an amplification indicator. Given that Phenol Red is pH-dependent, and to develop an extraction-free test, we evaluated chicken meat pretreatment and thermal treatment. First, we assessed the reliability of this test using a pure culture of Salmonella spp. and then in 50 chicken samples pretreated with optimal NaOH concentrations under standardized conditions. Samples representing extreme pH values were artificially contaminated and subjected to DNA extraction and a heat-treatment protocol. Serial dilutions of these products served as templates for LAMP reactions. The assay sensitivity was estimated to be around 3.9 CFU/µL of pure bacterial culture. In contrast, in biological samples, we detected up to 10 CFU/µL using DNA extraction, while heat treatment successfully amplified the initial solution and even some dilutions up to 103 CFU/µL. In conclusion, our cLAMP assay demonstrated good sensitivity and provided clear evidence of its potential for in-field use without relying on prior enrichment steps and DNA extraction. Full article
(This article belongs to the Special Issue Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research)
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Review

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21 pages, 609 KB  
Review
Advances in Yarrowia Genus Exploitation: From Fundamental Research to Industrial Biotechnology
by Joanna Kobus, Katarzyna Wierzchowska, Aleksandra Piotrowicz and Agata Urszula Fabiszewska
Foods 2025, 14(20), 3502; https://doi.org/10.3390/foods14203502 - 14 Oct 2025
Abstract
Unconventional yeasts, most notably those belonging to the genus Yarrowia, are garnering mounting interest from the scientific community due to their considerable promise in biotechnological applications. In the scientific literature, most attention is devoted to the species Y. lipolytica. The present [...] Read more.
Unconventional yeasts, most notably those belonging to the genus Yarrowia, are garnering mounting interest from the scientific community due to their considerable promise in biotechnological applications. In the scientific literature, most attention is devoted to the species Y. lipolytica. The present work focuses on presenting the detailed phenotypic and metabolic characteristics of other less studied species, such as Y. bubula, Y. deformans, Y. phangngensis, and Y. alimentaria. The review includes a comprehensive analysis of Yarrowia species, focusing on their taxonomy, ecology, physiology, and industrial potential. These yeasts demonstrate significant variability in terms of temperature tolerance, substrate utilization, enzymatic activity, and lipid accumulation. A comparative analysis of strain collections, genomic features, and published biochemical studies is conducted. Several described species possess characteristics that are suitable for many applications, including protease production, adaptation to low temperatures, and synthesis of valuable lipids and sugar alcohols. This review also presents a regulatory framework supporting the safe use of Yarrowia yeast species in food, feed, and pharmaceuticals, and discusses the genetic background of those microorganisms. Although Y. lipolytica is the most prevalent species in current applications, the growing knowledge of other Yarrowia species suggests significant untapped potential. It is imperative that further comparative, safety application, and genomic studies be conducted in order to fully exploit this diversity for the purpose of sustainable biotechnological innovation. Full article
(This article belongs to the Special Issue Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research)
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