Special Issue "Advances in the Use of Beneficial Microrganisms to Improve Nutritional and Functional Properties of Fermented Foods"
Deadline for manuscript submissions: 31 December 2021.
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria
Special Issues and Collections in MDPI journals
Interests: food microbiology; functional food; probiotic bacteria; Lactic acid bacteria; Bacillus spp.; microbial diversity; bread
Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic response, low biological value of proteins, high concentration of salt and fat, presence of ingredients associated with hypersensitivity reactions, and often they lack of functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods.
We welcome authors to contribute with their knowledge and expertise to further elucidate the relationship between microrganisms and fermented food quality, safety and health promoting features, including:
- selection and use of new microbial starters for the fermented food sector
- set-up of new fermentation protocols for making ingredients and foods with implemented nutritional/functional features
- synthesis of bioactive compounds
- valorisation of non-conventional food matrices by fermentation
- improvement of traditional protocols for making fermented foods by using innovative biotechnological options aimed at obtaining nutritional and functional advantages in the final products
- microbial diversity in fermented foods
- microbial starters for the control of food pathogens and alterative microorganisms
- microrganisms and modulation of bioaccessibility/bioavailability
- probiotic features of selected starters
- microbial metabolic pathways related to the functional properties of fermented foods
- microbial genetic traits linked to specific food quality attributes.
Original papers as well as reviews are welcome.
Prof. Dr. Carlo Giuseppe Rizzello
Dr. Palmira De Bellis
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 papers will be 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 monthly 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 2000 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.
- lactic acid bacteria
- functional foods and beverages
- bioactive compounds
- novel foods
- food technology
- product preservation
- food quality
- food safety
- health promoting features
- food microbiota
- starter cultures