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

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

Deadline for manuscript submissions: 20 May 2023 | Viewed by 106

Special Issue Editors

Department of Food Science and Technology, School of Life Sciences, Pondicherry University, Puducherry, India
Interests: fermentation microbiome; biosurfactants; probiotics; biopolymers; flavor enhancers
Department of Medical Laboratory Sciences, College of Medicine and Health Sciences, Arba Minch University, Arba Minch, Ethiopia
Interests: antimicrobials; biofilm; geo-medical microbiology; bacterial resistance
Centre for Microbiology, School of Life Sciences, Pondicherry University, Puducherry, India
Interests: microbiome; metagenomics; bioprospecting; food microbiology; biofilm; AMR; infection control

Special Issue Information

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

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 2400 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.


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

Published Papers

This special issue is now open for submission.
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