Development of Plant-Based Fermented Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 November 2025) | Viewed by 607
Special Issue Editors
Interests: fungi of food interest; mycotoxin-producing fungi; molecular identification; taxonomy; DNA-base methods; antifungal activity; antifungal proteins and peptides
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive food compounds; polyphenolic food extracts; antioxidant capacity in vitro; Saccharomyces cerevisiae model for antioxidant capacity; anti-inflammatory activity; antimicrobial activity
Special Issue Information
Dear Colleagues,
Although food fermentation has been known since ancient times, it remains a relevant topic for food technologists and nutritionists—fermented foods and beverages provide not only preservation benefits but also improved nutritional value by increasing the levels of bioactive compounds, proteins, vitamins, and minerals. In recent years, plant-based fermented products have risen in prominence, driven by increasing consumer interest in health, sustainability, and functional nutrition. Moreover, individuals with cow’s milk allergies, lactose intolerance, or hypercholesterolemia tend to prefer these types of products. Traditional fermented plant-based products such as sauerkraut, tempeh, miso, kimchi, and kombucha serve as valuable references, while innovations involving cereals, legumes, seeds, and plant-based milk alternatives are paving the way for new products with distinctive sensory and functional attributes. This field integrates microbiology, biotechnology, and food engineering to optimize microbial strains and processing conditions, enhancing overall product performance. Advances in fermentation technologies, along with new biochemical and genetic tools, have enhanced our understanding of the role microbes play in improving digestibility, safety, and probiotic potential. As these products gain increasing relevance, they present opportunities not only to enhance public health but also to support the development of sustainable food systems. This Special Issue welcomes original research and review articles focused on recent innovations in plant-based fermentation and its associated health benefits.
Dr. Pedro Vicente Martínez-Culebras
Dr. Patricia Roig
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
- food fermentation
- bioactive compounds
- plant-based nutrition
- lactic acid bacteria
- sustainability
- probiotic properties
- health impact
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