Uses of Yeasts and Molds in Food Fermentation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 20 July 2026 | Viewed by 6
Special Issue Editors
Interests: indigenous Saccharomyces cerevisiae; non-Saccharomyces yeasts; wine yeasts; fermented food and beverages mycobiota; foods and beverages aroma; organoleptic characteristics
Interests: soil microbial ecology; microbial community structure and composition; plant–microbe interactions; plant microbiota; PGPB
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Since ancient times, societies across the world have produced and developed fermented foods and alcoholic beverages alongside agricultural products. Recently, the crucial role of microbiota and endophytic microorganisms in crop tolerance and resistance to biotic and abiotic adversities has been increasingly recognized. These microorganisms also influence the quality of agricultural and processed products.
In this Special Issue, we focus on identifying the genetic networks between crops and microorganisms that influence the quality of foods and beverages. Additionally, yeasts and molds play important roles in agrifood production, including bread, sourdough, beer, wine, sake, kefir, and leavened sweets. These microorganisms are crucial for defining the organoleptic and nutritional features of fermented foods and beverages.
We expect that these microorganisms will be characterized as pure cultures and as microbial consortia through molecular identification methods at major taxonomic levels, such as genera, species, or strains, using culture-dependent or -independent techniques. We aim to delve deeper into their metabolism and impact on increasing nutritional value, organoleptic characteristics, and aroma profiles using innovative analytical instruments and chemical methods.
Dr. Laura Pulcini
Dr. Giorgia Novello
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 250 words) can be sent to the Editorial Office for assessment.
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
- food fermentation
- beverage fermentation
- Saccharomyces cerevisiae
- non-Saccharomyces
- starter culture
- spontaneous fermentation
- yeast
- mold
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