Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 15 April 2026 | Viewed by 39
Special Issue Editor
Interests: fermented plant-based products; fruits and vegetables; fermented food microorganism; omics in fermented foods; quality characteristics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Traditional fermented foods represent a vital cornerstone of global culinary cultures, with a history that spans millennia. Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties. Yet, despite rapid scientific and technological progress, systematic research, knowledge dissemination, and cross-cultural exchange on traditional fermented foods remain limited. This gap constrains both a deeper understanding of their complex biological and cultural foundations and the realization of their potential to meet modern flavor demands, drive the green transformation of the food industry, and contribute to sustainable development. Re-examining and systematically investigating traditional fermented foods is therefore not merely a matter of scientific curiosity, but a collective responsibility for preserving dietary diversity, fostering innovation in food systems, and enhancing human well-being.
The inaugural Special Issue, Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics outlined a coherent research trajectory—from physicochemical attributes, sensory quality, and flavor development, to microbial community succession and molecular mechanisms, microbial interaction dynamics, targeted strain applications, and safety control, culminating in process innovation and the exploration of health benefits. This logical progression provided not only a comprehensive snapshot of the current research frontiers but also key signposts for future academic inquiry and industrial transformation.
The second edition of this Special Issue aims to serve as an international platform for cross-regional exchange, integrating diverse cultural traditions and scientific perspectives to foster global collaboration and innovation in fermented food research. We will continue the theme of the first issue of publication, in addition，particularly welcome contributions that explore innovative applications rooted in traditional practices, the deep integration of multi-omics technologies, and forward-looking investigations into flavor formation mechanisms of fermentation. As the guest editor, I warmly invite submissions of original research and review articles. It is hoped that this Special Issue will serve as a valuable resource for both academia and industry, stimulating broader engagement, deepening mechanistic insights, and providing forward-looking guidance.
Prof. Dr. Anjun Chen
Guest Editor
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
- traditional fermented foods
- physicochemical characteristics
- sensory quality
- flavor formation
- microbial community succession
- microbial interactions
- multi-omics approaches
- bioactive compounds
- food system innovation
- sustainable development
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