Changes in Microbial Community Structure of Fermented Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 10 August 2025 | Viewed by 1132
Special Issue Editors
Interests: fermented food; food microbiology; microbial community structure; antioxidants; harmful metabolites during fermentation
Special Issue Information
Dear Colleagues,
Structural changes in the microbial community of fermented foods have a significant impact on various factors, such as flavor profile, nutrient composition, texture, safety, and shelf life. Dynamic changes in the microbial community alter the types and contents of flavour compounds in fermented foods, which in turn affects the flavor characteristics of the final product. Meanwhile, the metabolic activity of microorganisms can synthesize or convert nutrients and affect the nutritional value of fermented foods. In addition, the stability of the microbial community structure plays a key role in the texture, safety, and shelf life of fermented foods, and a rational community structure helps to improve fermentation efficiency and product quality. Therefore, studies in this area are important for optimizing the production process of fermented foods and improving product quality.
Prof. Dr. Sufang Zhang
Dr. Yingxi Chen
Guest Editors
Manuscript Submission Information
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Keywords
- fermented food
- food microbiology
- microbial community structure
- quality
- safety
- flavor
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