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Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits
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Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 July 2026 | Viewed by 1246

Special Issue Editors

Prof. Dr. Lucia Aquilanti

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Guest Editor
Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A), Università Politecnica delle Marche, Ancona, Italy
Interests: fermented foods; microbiota; microbial dynamics; edible insects; cheese; fermented sausages; salami; vegetable preserves; cereal-based beverages; sourdough; kefir
Special Issues, Collections and Topics in MDPI journals
Dr. Giorgia Rampanti

E-Mail Website
Guest Editor Assistant
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, Ancona, Italy
Interests: fermented foods; lactic acid bacteria; yeasts; microbial ecology; functional foods; probiotic microorganisms

Special Issue Information

Dear Colleagues,

In recent years, fermented foods have attracted growing interest for their unique ability to combine tradition with scientific innovation. Fermentation, driven by metabolically active microorganisms, transforms raw ingredients while enriching foods with bioactive compounds that offer potential health benefits.

This Special Issue, “Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits,” focuses on the central role of microorganisms in driving the biochemical transformations that occur during fermentation. Special emphasis is placed on how microbial activity enhances the production, bioavailability, and functionality of health-promoting compounds—such as peptides, polyphenols, and vitamins—and their potential effects on gut health, immune response, and metabolic regulation.

We welcome original research articles and reviews that investigate microbial dynamics, the production and characterization of fermentation-derived bioactive compounds, and their health-related effects assessed through in vitro, in vivo, or clinical studies.

This Special Issue aims to highlight recent advances in the field and provide a platform for researchers and industry professionals committed to harnessing fermentation as a sustainable strategy for improving both the nutritional quality and health potential of foods.

We look forward to hearing from you.

Prof. Dr. Lucia Aquilanti
Guest Editor

Dr. Giorgia Rampanti
Guest Editor Assistant

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

  • fermented foods
  • lactic acid bacteria
  • yeasts
  • probiotics
  • bioactive compounds
  • antioxidants
  • functional foods
  • gut microbiota

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Published Papers (2 papers)

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Research

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17 pages, 1856 KB  
Article
Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation
by Linli Dai, Xin Wang, Nurul Hawa Ahmad, Jae-Hyung Mah, Wen Qin, Xinyao Wei and Shuxiang Liu
Foods 2026, 15(2), 360; https://doi.org/10.3390/foods15020360 - 19 Jan 2026
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Abstract
Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili by regulating water activity [...] Read more.
Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili by regulating water activity (aw) under NaCl concentrations ranging from 4 to 12% (w/w). The aw-regulated system effectively maintained aw within ± 0.03 at both 25 and 40 °C, thereby sustaining stable microbial activity despite the reduced salt concentration. Compared with the control group 15% NaCl, the 4% NaCl treatments exhibited significantly higher total acidity (130–200 g/kg vs. 24–58 g/kg) and a faster consumption rate of reducing sugars, with MH12 achieving an 80% rate of reducing sugars by day 21. Sensory evaluation revealed a higher overall quality score for the low-salt chili mash (MH12, 7.7/10), which was associated with a balanced aroma profile and enhanced color stability (ΔE < 5). However, the elevated relative abundance of opportunistic pathogens (Klebsiella app., ~10%) highlights the necessity of strict raw material hygiene. Overall, these results validate the feasibility of aw regulation for low-salt fermentation, elucidate the associations between microbial communities and flavor development, and provide a basis for future industrial applications. Full article
(This article belongs to the Special Issue Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits)
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Review

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21 pages, 2798 KB  
Review
Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods
by Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, Remziye Yılmaz, Bülent Çetin, Ahmet Hilmi Çon, Hüseyin Erten, Mehmet Yekta Göksungur and Ömer Şimşek
Foods 2025, 14(24), 4324; https://doi.org/10.3390/foods14244324 - 15 Dec 2025
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Abstract
Background: Traditional fermented foods from Türkiye are integral components of the nation’s culinary heritage, reflecting a remarkable diversity shaped by local practices and ecosystems. These products embody region-specific microbial communities, often conceptualized as a “microbial terroir,” which influence their sensory qualities, nutritional value, [...] Read more.
Background: Traditional fermented foods from Türkiye are integral components of the nation’s culinary heritage, reflecting a remarkable diversity shaped by local practices and ecosystems. These products embody region-specific microbial communities, often conceptualized as a “microbial terroir,” which influence their sensory qualities, nutritional value, and health-promoting properties. Methods: This study followed the PRISMA 2020 guidelines and included a systematic review and bibliometric analysis. A structured search was conducted in the Web of Science Core Collection (WoSCC) on 15 January 2025 using predefined keywords related to Turkish fermented foods and fermentation processes. Records were screened based on language (English or Turkish) and document type (articles, reviews, book chapters, and early access). A total of 1464 studies met the eligibility criteria, reflecting a 2.81% annual growth rate and a 12.7% international co-authorship rate. Bibliometric analysis was performed using the bibliometrix R package (RStudio 2024.12.1) and the biblioshiny interface. Results: The analysis revealed that the diversity of microbial consortia in Turkish fermented foods contributes to their distinctive characteristics, including enhanced nutritional profiles, probiotic potential, and food safety attributes. Emerging studies employing omics technologies—such as next-generation sequencing, metagenomics, and metabolomics—have expanded our understanding of fermentation ecosystems. Additionally, the growing integration of artificial intelligence supports predictive modeling and process optimization for advanced quality control. Conclusion: This synthesis highlights the significant technological, nutritional, and cultural value of Türkiye’s traditional fermented foods. Future directions should include omics-based translational research, indigenous starter culture development, and strengthened international collaborations to support sustainable and competitive functional food innovation. Full article
(This article belongs to the Special Issue Fermented Foods: Microorganisms, Bioactive Components, and Health Benefits)
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