Natural Products as Promising Antibiofilm Agents in Food Systems

Dear Colleagues,

Biofilms are one of the preferred growth states for bacteria, existing in over 90% of bacteria. Bacteria living in biofilms show high resistance to antibacterial agents and other methods of disinfection compared to their planktonic compartments; these bacteria therefore cause a large number of problems in food industry. Prolonged studies have identified a wide range of natural products and constituents possessing anti-biofilm properties; nevertheless, a number of anti-biofilm active substances remain unexplored, and, furthermore, the anti-biofilm mechanisms and characteristics of food-related conditions are still poorly understood, which significantly limits their application in the food industry.

This Special Issue focuses on the following areas:

(1) Novel or new compounds of natural products that exhibit anti-biofilm effects.

(2) The anti-biofilm mechanisms of natural products, including, but not limited to, quorum sensing (QS), attachment and adhesion, coaggregation, virulence factors, and EPS synthesis.

(3) Anti-biofilm properties or behaviors of natural products/ingredients across a range of distinct food-related environments.

(4) High-throughput strategies, rapid screening methods, and intelligent analytics for the identification of anti-biofilm candidates.

Please note that our focus is not on therapeutic research or drug discovery, and such studies will be excluded.

Dr. Feixia Duan
Dr. Yanping Wu
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.