Application of Microorganisms and Enzymes in Fermentation and Food Flavor
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 922
Special Issue Editors
Interests: laccase production; enzymes
Special Issues, Collections and Topics in MDPI journals
Interests: screening and modification of extreme microorganisms and enzymes; structure and function of enzyme; controlled enzymolysis technology; fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the increasing demand for high-quality foods from consumers, the development of novel strategies in food processing has attracted significant interest from researchers. For this purpose, microorganisms have been applied in fermented food to produce multisensory flavors and/or bioactive compounds, following which the stability of food preservation may also be improved. The control of the microbiome and its key enzymes is essential for the production of fermented foods. As well as microorganisms, enzymatic processing is an efficient method for producing healthy food with a high quality. Enzymatic treatment can enhance the quality of foods directly or remove off-flavors or hazardous ingredients to improve the palatability, safety and stability of foods indirectly. Macrobiomolecules in foods can also be transformed or hydrolyzed into functional ingredients, which are beneficial for human health beyond nutrition.
Therefore, this Special Issue of Foods, titled “Application of Microorganisms and Enzymes in Fermentation and Food Flavor”, focuses on current advances in this area, such as new microbial strains with the ability to produce flavors or bioactive compounds, food fermentation processes, the identification and bioactivity of functional compounds in fermented foods, enzymatic processes in foods, and novel apparatuses for fermentation or enzymatic catalysis during food processing. We kindly invite you to submit original review/research articles with novel ideas/concepts related to this topic.
Dr. Feng Wang
Dr. Xianli Gao
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 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
- microorganisms
- enzymes
- fermented food
- fermentation process
- food
- flavor
- enzymatic catalysis
- bioactive compounds
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