Progress in Fermented and Germinated Grain and Legume Products

Dear Colleagues,

Grains and legumes are basic materials for food, and are considered an excellent source of multiple nutrients. In recent years, the health-conscious consumer market has shifted to natural foods due to prioritizing health, sensory, and nutritional awareness; hence, a greater understanding of how processing alters the quality of natural food materials is required. Fermentation and germination are traditional biotechnological processes of cereal and legume products. With the help of these techniques, the sensory quality, nutritional quality, digestibility, and bioactivity can be significantly enhanced. Microorganisms and enzymes are the core driving force of the fermentation and germination process. Therefore, understanding the relationships between microbes, enzymes, and product qualities during fermentation and germination is a significant subject in food science.

This Special Issue is focused on the study of fermentation and germination applied to grain and legume products. Works that delve into the improvement of the product’s quality, the evaluation of the health effects, microbial interactions during fermentation, omics analysis of the biological processing procedure, and the identification and characterization of key enzymes are of interest. Articles on innovative analysis, methodologies, and instrumentation are also welcome, as well as those focused on the study of certain components of nutritional interest.

Dr. Yufeng He
Dr. Guangsu Zhu
Prof. Dr. Cornelia Witthöft
Dr. Mohammed Hefni
Guest Editors

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