Special Issue "Microbiota Exploitation for the Development of Innovative and High Added-Value Fermented Food"

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

Deadline for manuscript submissions: 28 February 2022.

Special Issue Editors

Dr. Luciana De Vero
E-Mail Website1 Website2
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
Interests: food microbiology; polyphasic characterization of yeasts and bacteria; selection of starter cultures; microbial bioresources preservation and exploitation; food and beverages fermentation process
Prof. Dr. Andrea Pulvirenti
E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
Interests: food microbiology; food sciences and technology; food packaging; food safety
Prof. Dr. Ilaria Mannazzu
E-Mail Website1 Website2
Guest Editor
Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
Interests: fermented beverages; yeast physiology; yeast biotechnology; microbial interactions; natural antimicrobials non-conventional yeasts, carotenoids
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation of dairy products, vegetables, cereals, meat, and fish, has emerged in human history, almost concomitantly across the different continents, as a strategy for the preservation of raw materials and the production of food and beverages for times of shortage. Since then, humankind has traditionally and empirically utilized fermentation not only for preservation purposes but also for the improvement of the organoleptic properties, texture, digestibility, palatability, and safety of all sorts of food matrices. This has led to the production of a myriad of fermented products that are the result of different cultural preferences and traditions and cover about thirty percent of the human diet, regardless of geographic area and lifestyle. Nowadays, fermentation is widely employed also to enrich food and beverages with beneficial viable microorganisms and/or their metabolites in order to positively impact human health. This result can be achieved either through the exploitation of the wild microbiota naturally associated to raw materials or as the result of the inoculation of selected starters, and requires the characterization, preservation, management, and circulation of microbial diversity.

Keeping in consideration the key words “food microbiota” and “fermentation,” this Special Issue aims to collect original research papers, review articles, and short communications addressing novel and relevant findings on the applications of lactic acid bacteria, acetic acid bacteria, yeasts and filamentous fungi isolated from food matrices or preserved in culture collections. Of particular interest will be contributions regarding:

  • the characterization, exploitation, and preservation of beneficial microbiota for fermented local-food production
  • the development of high added-value and novel fermented products
  • the reduction of chemical preservatives in food through the production of natural antimicrobials of microbial origin
  • the production of bioactive compounds with health promoting activity

Dr. Luciana De Vero
Prof. Dr. Andrea Pulvirenti
Prof. Dr. Ilaria Mannazzu
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.

Published Papers

This special issue is now open for submission, see below for planned papers.

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

1. Antimicrobial  and antifungal activity from selected sourdough's lactic acid bacteria

    Iosca Giovanna

2. Inhibitory effect of /Lactobacillus plantarum/ and /Lactococcus lactis/ autochtonous strains against /Listeria monocytogenes/ in a laboratory cheese model

    Sofia Cosentino


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