Special Issue "Effect of Fermentation Condition on Fermentation Microbiota, Chemistry, and Texture Quality of Fermented Foods"

Dear Colleagues,

Fermented foods have gained increased attention due to their potential health effects and richness in aroma, texture, and flavor. Fermented foods maintain healthy microbial flora in the gut and protect the gut from infectious diseases. The consumption of fermented foods improves immune function, provides vitamins, and has antioxidant and anti-inflammatory effects. Fermentation reduces or even eliminates antinutrients and produces bioactive peptides and lipids, coverts phenolic compounds, and hydrolyzes proteins to improve flavor and ensure food safety. The effect of physical/ chemical parameters and the additives influencing fermentation microbiota and stability need to be optimized. Fermentation conditions influence the microbiota, subsequently affecting digestion and immune modulation. One such example is fermented kimchi, which enhances gut health and immune protection. Fermented foods futher produce a higher level of short-chain fatty acids, which are responsible for the organoleptic characteristics of cheese. Fermented food products require pangenome approaches to maintain their probiotic abundance, quality, and functional benefits. The effect of fermented foods on the gut microbiota, their survival in the gastric transit, and their interactions with the normal resident flora of the gut need further exploration.

Dr. G. Seghal Kiran
Dr. Aseer Manilal
Prof. Dr. Joseph Selvin
Guest Editors

Manuscript Submission Information

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• fermentation
• gut microbiota
• immune response
• food safety
• texture
• flavor
• probiotics
• short-chain fatty acids
• antinutrients