The Relationship Between Microbial Community Structure and Quality Formation During Food Fermentation Process
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 October 2025) | Viewed by 3755
Special Issue Editors
Interests: food microorganisms; food fermentation; food flavor
Interests: food microbiology; fermented food; lactic acid bacteria; biogenic amines; phenols; volatile organic compounds; food authenticity analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food fermentation is a major process in food processing, and many food products can be obtained through this process. Fermentation not only changes the physical properties of the original food material, but it is also an important process for the formation of food qualities such as nutritional composition and flavor. All these qualities ultimately influence the consumers’ choice. The structure of the microbial community during fermentation is the soul of this process, as it determines the course of the fermentation and the quality of the final product. Meanwhile, it is the diversity of the microbial community that determines the diversity of the fermented foods. The interaction between the microflora and food substrates in the fermentation process directly determines the food qualities. On the one hand, this interaction takes place as the microorganisms utilize the food matrix for growth and reproduction and secrete related metabolites to change the quality of the food; on the other hand, the structure and modification of the food matrix have an impact on the microbial community structure, which in turn determines the quality of the fermented food.
The aim of this Special Issue of Foods is to investigate the relationship between the microbial community structure and the product quality following fermentation. Studies investigating the microbial community structure and its changes not only in different food fermentation processes but also in correlation with food substrates are of great interest. In particular, it focuses on scientific issues such as the following: the microbiota and food nutrition; the microbiota and flavor; and the interconnections between different omics studies. This Special Issue welcomes original research articles and reviews on studies that address the above scientific questions or research methodologies. Clear and concisely written manuscripts are highly desirable and appreciated.
Dr. Liang Dong
Dr. Chaofan Ji
Guest Editors
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Keywords
- food microorganisms
- food fermentation
- substrate interactions with microorganisms
- food quality
- food nutrition
- microbial community structure
- food flavor
- omics analysis
- metabolite analysis
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