Microbiota and Probiotics in Fermented Food (Second Edition)
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 20 February 2026 | Viewed by 20
Special Issue Editor
Interests: food chemistry; food authenticity; fermentation technology; dairy; probiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are experiencing a global resurgence, fueled by increasing consumer interest—particularly among millennials, Gen Z, and health-conscious individuals—in natural, health-promoting, and sustainably produced options. Central to their appeal is the activity of diverse microbial communities, especially probiotics, which transform raw food substrates into complex matrices enriched with bioactive compounds. These microbial transformations enhance the nutritional value, safety, and functionality of foods, while also influencing the human gut microbiota and contributing to host health through immunomodulatory, metabolic, and antimicrobial effects. As the interplay between diet, microbiota, and health garners increasing scientific attention, fermented foods offer a promising platform for exploring targeted nutritional strategies. This Special Issue invites contributions that advance our understanding of the microbiota and probiotic potential in fermented foods, from molecular mechanisms to health outcomes and innovative applications in food design.
Dr. Antonia Terpou
Guest Editor
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
- fermented foods
- microbiota
- probiotics
- postbiotics
- bioactive compounds
- health-promoting metabolites
- multi-omics approaches
- next-generation foods
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