Brewing Microorganisms in Fermented Foods: Physiological Characteristics, Succession Patterns and Metabolic Functions
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 18 April 2026 | Viewed by 6
Special Issue Editors
Interests: fermented foods; microbial community; multi-omics analyses; food microorganism
Special Issues, Collections and Topics in MDPI journals
Interests: yeast; stress tolerance; physiology; multi-omics
Special Issue Information
Dear Colleagues,
Food microbes are the main drivers of food fermentation, responsible for the transformation of raw ingredients into a diverse array of fermented foods and beverages with enhanced sensory attributes, nutritional value, and shelf-life. Recently, high-throughput sequencing has effectively mapped the taxonomic landscape of these ecosystems, and a deeper physiological and metabolic understanding of the key microorganisms is now crucial to decipher the principles governing community assembly and function. This Special Issue, titled “Brewing Microorganisms in Fermented Foods: Physiological Characteristics, Succession Patterns and Metabolic Functions”, seeks to highlight research that moves beyond census-taking to explore the physiology and metabolic activities of individual microbes and their interactions within complex consortia. We aim to compile studies that elucidate how the intrinsic physiological traits of microorganisms (e.g., stress responses, nutrient utilization, communication) dictate their functional output and ultimately shape the dynamic succession of the entire community.
Prof. Dr. Chongde Wu
Dr. Dingkang Wang
Dr. Guiqiang He
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
- brewing microorganisms
- fermented food
- physiological characteristics
- metabolic function
- microbial community
- microbial succession
- multi-omics
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