Special Issue "Fermented Foods, the Gut Microbiome and Human Health"

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

Deadline for manuscript submissions: 20 January 2022.

Special Issue Editors

Prof. Dr. Francesca De Filippis
E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
Interests: human microbiome; food fermentation; food microbiota; food spoilage
Prof. Dr. Ilario Ferrocino
E-Mail Website
Guest Editor
Department of Agricultural, Forest and Food Sciences, DISAFA, University of Torino, Torino, Italy
Interests: food microbiome; microbial starter culture; human microbiome; mycobiota

Special Issue Information

Dear Colleagues,

The human body is home to at least 100 trillion microorganisms, most of them inhabiting the human gut. Host–microbe interactions, such as immune modulation, and environmental factors, such as dietary habits, have been major drivers of the co-evolution of the human host–gut microbiome symbiosis. In particular, fermented foods usually contain live microbes and can be considered an unexplored reservoir of new probiotics or beneficial microorganisms. Indeed, besides transforming the substrates during fermentation, the food microbiome is also able to produce beneficial metabolites, such as vitamins or anti-inflammatory molecules. However, it remains unknown what fraction of the food microbiome is actively transferred to the gut, whether food strains are transient or able to colonize the human gut upon ingestion and what role they play in human health.

The consumption of fermented foods has been associated with several health-promoting effects, although contrasting results are reported and their role in modulating the gut microbiome deserves further exploration.

Prof. Dr. Francesca De Filippis
Prof. Dr. Ilario Ferrocino
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 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.

Keywords

  • gut microbiome
  • fermented foods
  • gut microbial diversity
  • beneficial microbes
  • bioactive molecules
  • host–microbe interaction
  • gut dysbiosis
  • homeostasis of the gut barrier
  • probiotics, prebiotics and post-biotics

Published Papers

This special issue is now open for submission.
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