Special Issue "Microbiology of Fermented Foods and Beverages"
Deadline for manuscript submissions: closed (31 August 2018)
Prof. Dr. Theo H. Varzakas
Department of Food Technology, Technological Educational Institute of Peloponnese, Kalamata, Greece
Interests: food quality; foodborne pathogens; food safety; food microbiology and safety; food preservation; food analysis; food technology; food safety management systems
Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases, and lipases, hydrolyze the polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures pleasant and attractive to the human consumer. Fermentation plays at least five roles in food processing: (1) Enrichment of the human dietary through development of a wide diversity of flavors, aromas, and textures in food; (2) preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, alkaline fermentations, and high salt fermentations; (3) enrichment of food substrates biologically with vitamins, protein, essential amino acids, and essential fatty acids; (4) detoxification during food fermentation processing; and (5) a decrease in cooking times and fuel requirements (Steinkraus, 2002).
Classified fermentations include:
Fermentations producing textured vegetable protein meat substitutes in legume/cereal mixtures.
High salt/savory meat-flavored/amino acid/peptide sauce and paste fermentation.
Lactic acid fermentations. Examples of vegetable lactic acid fermentations are: sauerkraut, cucumber pickles, and olives in the Western world.
Acetic acid/vinegar fermentations.
Flat unleavened breads.
The aim of this Special Issue is to describe in detail and advance all these fermentations, describing, not only the microbiology behind, but also the principal technologies of fermented foods and beverages.
Prof. Dr. Theo H Varzakas
Manuscript Submission Information
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Lactic acid fermentations