Microbiology and Genomic Analysis of Fermented Foods

Dear Colleagues,

Recently, humanity has focused on the nutritional and sensory properties, as well as the positive effects on health, of fermented products as well as the microorganisms that are effective in the production of these products. Traditionally, in the manufacturing of fermented products, symbiotic bacteria mixes (lactic acid bacteria and acetic acid bacteria), LAB–yeast mixtures, and only yeasts or LAB could be effective. In addition, some of them are probiotic microorganisms. Their growth during the fermentation and isolation, identification, and genomic analyses of microorganisms found in the fermentation medium has recently been determined with new methods, and new information can be obtained in this way. On the other hand, numerous biochemical changes occur in fermentation: flavor components are formed, and the textures of vegetables change. The flavor components of fermented products are caused by the metabolism or enzymatic activity of microorganisms that are effective in fermentation. Factors that affect flavor production during fermentation are raw material type, food ingredients, biological factors (presence of desired microorganisms and the use of a starter culture), pH, temperature, nutrients (nitrogen and carbon sources), water activity, aeration, and contamination sources. In conclusion, there is still insufficient information about important industrial fermented products belonging to certain geographical regions, their microbiology, and genomic analyses.

Dr. Hasan Tanguler
Prof. Dr. Bulent Kabak
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.