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: 10 January 2026 | Viewed by 41

Special Issue Editors


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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
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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 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

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

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Published Papers

This special issue is now open for submission.
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