Multi-Omics Insights into Traditional Fermented Foods: Microbial Ecology, Metabolite Profiles, and Functional Applications

Dear Colleagues,

Traditional fermented foods are rich and dynamic microbial ecosystems that produce diverse bioactive metabolites with nutritional, sensory, and functional significance. With the advancement of metagenomics, transcriptomics, proteomics, and metabolomics, researchers are now able to decode these complex systems of unprecedented depth. Examples such as kimchi, miso, natto, and sourdough illustrate the intricate microbial consortia and biochemical transformations characteristic of traditional fermentation.

This Special Issue welcomes original research articles and comprehensive reviews applying multi-omics approaches to investigate microbial diversity, metabolic pathways, and interspecies interactions in traditional fermented foods. Submissions focusing on translational applications—such as the development of postbiotics, functional food ingredients, and feed additives (e.g., probiotics or antibiotic alternatives)—are particularly welcome. Studies on process optimization, microbial strain improvement, or the industrial application of omics data are also highly valued.

By integrating traditional fermentation knowledge with modern systems biology, this Special Issue aims to promote innovation in food science, health, and agricultural biotechnology. Interdisciplinary contributions linking fermented food microbiomes with global health, sustainable food systems, and microbiome-based solutions are welcome.

You may choose our Joint Special Issue in Life.

Dr. Chia-Wen Hsieh
Dr. Lan-Szu Chou
Dr. Chih-Yu Lo
Dr. Brian Bor-Chun Weng
Guest Editors

Manuscript Submission Information

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