Fermented Foods: Microbiology, Technology, and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 15 October 2025 | Viewed by 2143
Special Issue Editors
Interests: microbial fermentation; fermented foods; food nutrition and health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation is one of the oldest and most economical ways of producing and preserving food through desired microbial growth and enzymatic conversions of food components, such as soy sauce and fermented bean curd in China, Kimchi in Korea, or bread and cheese in many Western countries. It is well known that fermentation is a process that harnesses naturally occurring molds (Aspergillus and Rhizopus), yeast (Candida and Hansenula), and bacteria (lactic acid bacteria and thermostable Bacillus) as well as cultivated strains to biologically convert complex components into simper ones. Fermented foods exhibit health-beneficial effects by regulating gut microbiota, strengthening immune system, and so on.
Currently, starter culture development is vital to the industrial production of fermented foods and can control the communities of microbes during fermentation, standardize product quality, and reduce the risk of fermentation failure. Hence, high-throughput sequencing technology, gene editing technology, omics analysis technology, etc., have emerged for application to select strains, thereby increasing the fermentation rate, product flavors, and nutritional values.
Therefore, this Special Issue will include manuscripts focusing on “Fermented Foods: Microbiology, Technology, and Health Benefits”, which are of great significance to the food industry’s development.
This Special Issue will cover a wide range of research topics, including but not limited to the following:
- Analysis of microbial metabolism by multi-omics data during fermentation.
- Designation of synthetic microbial communities to improve the quality of traditional fermented foods.
- Identification of key functional constituents in animal- or plant-based fermented foods.
- Underlying molecular mechanisms and health benefits of fermented foods.
- Microbial interactions during food fermentation.
- Application of probiotic microbes in fermented foods.
- Identification of key enzymes in the process of food fermentation.
I/We look forward to receiving your contributions.
Dr. Juan Bai
Prof. Dr. Wenjing Sun
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 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
- food microbiology
- fermentation engineering
- fermented food
- food nutrition and health
- synthetic biology
- microbial genome editing
- microbial metabolism
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