Applications of Biotechnology to Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 16 March 2025 | Viewed by 3470
Special Issue Editors
Interests: functional fermented food; lactic acid bacteria; exopolysaccharides; vitamins; probiotics; postbiotics
Special Issues, Collections and Topics in MDPI journals
Interests: functional fermented food; lactic acid bacteria; exopolysaccharides; vitamins; probiotics; postbiotics
Interests: food fermentation; lactic acid bacteria; riboflavin, probiotics; functional foods; antimicrobial activity; biocontrol
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Consumer awareness of the health benefits of fermented foods and beverages is continuously increasing as new functional food products are being introduced into the market. Moreover, research is being carried out to characterize the real benefits of innovative formulations of traditional fermented foods improved by the use of novel starter microorganisms, which could increase the functionality and the safety of the products.
Therefore, this Special Issue is calling for original papers, reviews, and mini reviews that describe studies involving dairy, bread, gluten-free products as well as all types of traditional fermented foods and beverages from African, Asian and American origin. Among others, we would welcome reports based on the characterization of the microbiota of fermented foods and new starter cultures and co-adjuvants, including their probiotic, antiviral, antimicrobial and antioxidant properties as well as their impact on the gut microbiome. Also welcome are studies investigating the development of new functional fermented foods including in vitro and in vivo analyses of their immunomodulatory properties and of their content of prebiotic and postbiotics such as exopolysaccharides, vitamins and oligosaccharides.
Dr. Paloma López
Dr. Mª Luz Mohedano
Dr. Pasquale Russo
Guest Editors
Manuscript Submission Information
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Keywords
- probiotics
- postbiotics
- fermented foods
- starters
- adjuvants
- antimicrobials
- functional foods
- food safety
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