Innovations in Fermented Foods and Beverages: Microbial Diversity, Functional Metabolites, and Health Implications

Dear Colleagues,

Fermented foods and beverages have long-standing traditional use across cultures worldwide. With advancements in modern science, research on the physiological roles of fermentation microbes, functional metabolites, and their impact on human health has gained significant attention. This Special Issue aims to explore the latest findings on microbial diversity in fermentation, bioactive compounds generated during the fermentation process, and their influence on food quality and human health.

We welcome original research and review articles on the following topics, but not limited to, the following:

• Analysis of microbial diversity and dynamic changes during fermentation;
• Investigation of metabolic products and bioactive compounds in fermented foods;
• Nutritional and health benefits of fermented foods and beverages;
• Innovations in fermentation technology using non-traditional raw materials;
• Quality control and sensory analysis in fermentation processes.

This Special Issue seeks to provide insights into the intersection between microbiology, food science, and biotechnology, contributing to the advancement of fermentation research and its applications in the food industry.

Dr. Uyory Choe
Dr. Young-Jin Park
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.