Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 659
Special Issue Editors
Interests: food microbiology; lactic acid bacteria; fermentation; winemaking
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; fermentation; biotransformation; antioxidant phytochemicals
Special Issues, Collections and Topics in MDPI journals
Interests: biotechnology; fermentation; bacteriology; pathogenesis; molecular microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The first volume of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/EVH32406BV) was a success and gained the attention and interest of many scholars. I would like to take the opportunity here to thank them for their contributions and support. As this Special Issue continues to attract the attention of scholars and play a pivotal role in this area of research, we are looking forward to the launch of this second edition.
Natural fruit and vegetable beverages have increasingly attracted consumer attention due to their nutritional and health benefits. Lactic acid bacteria (LAB), renowned for their probiotic and fermentation capabilities, have already found widespread applications in dairy and wine production. The application of LAB on other fruit and vegetable beverages has emerged as a research hotspot, given their substantial impact on the nutrient composition of beverages such as organic acids, polyphenols, carotenoids, amino acids, and polysaccharides, as well as their influence on sensory and quality characteristics. Therefore, we are pleased to introduce the second edition of this Special Issue, "Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages", which will focus on the applications of LAB in further improving the quality and nutritional profile of fruit and vegetable beverages.
We welcome contributions on a wide range of topics, including, but not limited to, strain selection, fermentation process optimization, innovative technology, metabolic mechanisms, and nutritional and functional evaluations. These contributions will both advance the scientific understanding and the practical applications of LAB-fermented fruit and vegetable beverages.
Dr. Kan Shi
Dr. Lu Wang
Dr. Huawei Gu
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. 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
- fruit and vegetable beverages
- lactic acid bacteria
- fermentation
- food quality
- food nutrition
- sensory characteristics
- fruit wine
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