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: 9 January 2026 | Viewed by 19
Special Issue Editors
Interests: baijiu; fruit wine; brewing technology; brewing microorganisms
Special Issues, Collections and Topics in MDPI journals
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 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
- food brewing technology
- brewing microorganisms
- alcoholic products
- soy sauce
- MSG
- vinegar
- yogurt
- cheese
- pickle
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