Multi-Omics Insights into Traditional Fermented Foods: Microbial Ecology, Metabolite Profiles, and Functional Applications
Special Issue Editors
Interests: microbial physiology; fermentation technology; industrial strain improvement; development of functional microorganisms
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; microbial physiology; molecular genetics; molecular diagnostic techniques; next-generation sequencing (NGS)
Special Issues, Collections and Topics in MDPI journals
Interests: flavor research; nutraceutical; instrumental analysis and analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: immunolophysiology; nutraceuticals; functional foods; immunotoxicology; microbiota; translational research
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
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.
Dr. Chia-Wen Hsieh
Dr. Lan-Szu Chou
Dr. Chih-Yu Lo
Dr. Brian Bor-Chun Weng
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 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
- traditional fermented foods
- omics analysis
- fermentation biotechnology
- bioactive metabolites
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