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Foods
Special Issues
Food Brewing Technology and Brewing Microorganisms (Second Edition)
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Food Brewing Technology and Brewing Microorganisms (Second Edition)

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

Deadline for manuscript submissions: 11 August 2026 | Viewed by 1396

Special Issue Editors

Prof. Dr. Guiming Fu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, China
Interests: baijiu; fruit wine; brewing technology; brewing microorganisms
Special Issues, Collections and Topics in MDPI journals
Dr. Yanru Chen

E-Mail Website
Guest Editor
School of Life Sciences, Qilu Normal University, Jinan 250200, China
Interests: modern fermented food brewing technology and brewing microorganisms; generation and regulation mechanisms of flavor in modern fermented foods; mechanisms and regulations of yeast tolerance to environmental stress in modern food brewing

Special Issue Information

Dear Colleagues,

Food brewing technology is an important technology in the modern food industry worldwide that uses the specific traits of microorganisms to produce food by traditional or modern engineering techniques. The products produced using food brewing technology have spread all over the world. However, the detailed content and mechanisms of food brewing technology and brewing microorganisms have not been fully popularized.

In this Special Issue, we encourage submissions related to food brewing technology and brewing microorganisms, including the content of brewing technology and related microorganisms, including beer, liquor, wine, rice wine, and the content of condiment fermentation technology and related microorganisms, including MSG, soy sauce, and vinegar, and the content of other fermentation technologies and related microorganisms, such as yogurt, pickles, and cheese. This Special Issue is intended to provide readers with a detailed introduction to food brewing technology and the role of brewing microorganisms

Prof. Dr. Guiming Fu
Dr. Yanru Chen
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.

Keywords

  • food brewing technology
  • brewing microorganisms
  • alcoholic products
  • soy sauce
  • MSG
  • vinegar
  • yogurt
  • cheese
  • pickle

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Published Papers (2 papers)

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21 pages, 5064 KB  
Article
Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains
by Linlin Yin, Shunchang Pu, Qianqian Tong, Zhina Chen, Tao Ye and Shoubao Yan
Foods 2026, 15(8), 1312; https://doi.org/10.3390/foods15081312 - 10 Apr 2026
Viewed by 525
Abstract
Water kefir grains are complex probiotic granules that can efficiently ferment fruit and vegetable juices and significantly improve product flavor. However, the mechanisms of flavor formation remain unclear, which limits the process optimization of this technology. This study investigated the mechanisms involved in [...] Read more.
Water kefir grains are complex probiotic granules that can efficiently ferment fruit and vegetable juices and significantly improve product flavor. However, the mechanisms of flavor formation remain unclear, which limits the process optimization of this technology. This study investigated the mechanisms involved in flavor formation during the fermentation of strawberry juice with water kefir grains. The results showed that as fermentation progressed, the total acidity increased, whereas the pH value and soluble solids content decreased. Additionally, the contents of citric acid and malic acid gradually decreased with fermentation, while the contents of lactic, acetic, and succinic acid increased, and three soluble sugars showed reduced levels. A total of 218 volatile compounds were identified. Eight dominant bacterial genera and one dominant yeast species were detected. Significant correlations between some key microorganisms and flavor compounds were observed. Specifically, Lactiplantibacillus was positively correlated with hexyl acetate. Meanwhile, Gluconobacter and Acetobacter were positively correlated with methyl (Z,Z)-9,12-octadecadienoate, isoamyl acetate, etc. In contrast, LAB such as Lacticaseibacillus and Schleiferilactobacillus showed the opposite correlations with these key flavor compounds. Saccharomyces showed a positive correlation with ethyl palmitate, ethyl propionate, phenylsuccinic acid, and 1-pentanol. The main flavor compound metabolic pathways were predicted and they were significantly related with yeasts, acetic acid bacteria, and lactic acid bacteria. Overall, this study offers a theoretical basis for the directional regulation and optimization of the flavor quality of strawberry juice fermented with water kefir. Full article
(This article belongs to the Special Issue Food Brewing Technology and Brewing Microorganisms (Second Edition))
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14 pages, 1748 KB  
Article
Effect of Ethanol Stress on the Fatty Acid Ethyl Ester Biosynthesis Pathways of Baijiu Brewing Yeast
by Yanru Chen, Yin Wan, Wenqin Cai, Mengxiang Li and Guiming Fu
Foods 2026, 15(7), 1129; https://doi.org/10.3390/foods15071129 - 25 Mar 2026
Viewed by 459
Abstract
The flavor and scent of Chinese Baijiu are closely linked to the quantity of fatty acid ethyl esters, and their generation is closely associated with Baijiu brewing yeast, most notably ethyl acetate (EA) and ethyl hexanoate (EH). At present, however, the specific mechanism [...] Read more.
The flavor and scent of Chinese Baijiu are closely linked to the quantity of fatty acid ethyl esters, and their generation is closely associated with Baijiu brewing yeast, most notably ethyl acetate (EA) and ethyl hexanoate (EH). At present, however, the specific mechanism of EA and EH produced by Wickerhamomyces anomalus under ethanol stress during the brewing of Baijiu remains unclear. Our study findings revealed that ethanol stress inhibited the generation of precursor substances (pyruvate and acetyl-CoA) in the fatty acid ethyl ester biosynthesis pathway of W. anomalus NCU003. The high level of EA produced in the fatty acid ethyl ester biosynthesis pathway was associated with the enhanced expressions of ATF1 and EAT1 and the increased activity of C2 esterase under 3% and 6% ethanol stress. The lower EA content was related to the high expression of IAH1 and low activity of C2 esterase under 9% ethanol stress. We also found that the expression of ACC, FAS1, FAS2, EHT1, and EEB1 was up-regulated, which may promote the synthesis of EH under ethanol stress, whereas the activity of C6 esterase may have no effect on the synthesis of EH. Our study results indicated that the above genes and C2 esterase can be modulated in W. anomalus NCU003 under ethanol stress, thus promoting the synthesis of fatty acid ethyl esters during the brewing of Baijiu. Full article
(This article belongs to the Special Issue Food Brewing Technology and Brewing Microorganisms (Second Edition))
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