Special Issue "Perspectives in Wine Microbiology"
Deadline for manuscript submissions: 31 January 2021.
There has been, in the last few years, an increase in the knowledge of the biochemical changes occurring during winemaking. However, there is still much room for improvement.
Starter cultures will have a higher value for the wine industry in the coming years. Solutions may include autochthonous microorganisms selected to express the “terroir” characteristics and to offer biotechnological solutions to cope with local oenological issues and multi-strain starters, including Saccharomyces and non-Saccharomyces yeasts, to improve organoleptic properties and strains for biocontrol, avoiding contamination and reducing the inputs to the winemaking process.
Similarly, the production of healthier wines will be pursued by increasing the knowledge of the biochemical mechanisms of yeasts and lactic acid bacteria that give rise to the different compounds of a wine responsible for its organoleptic and biological characteristics and health-related quality.
The use of enzymes from microbial origins in winemaking have been proven to be highly beneficial in various aspects and has caused great advances in the quality of wine. However, some aspects of their use remain in the “dark zone” for their application. An understanding of the interactions between enzymes is needed to explore the diverse advantages this technology holds. Unusual microorganisms must be explored as source of enzymes with oenological use.
Finally, it is noteworthy that in the food industry there will be a predictably greater development of genetically modified microorganisms (GMOs) to improve industrial biochemical processes. Therefore, new strategies will be required to ensure that the genetically modified strains fulfil the strict statutory regulations and are accepted by the consumer.
Dr. José Juan Mateo
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.
- lactic acid bacteria
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.
Title: Secondary metabolites with antibacterial activity produced by Quambalaria cyanescens isolated from unripened grapes
Authors: José Juan Mateo; Olga Campos.
Affiliation: University of Valencia, Valencia, Spain
Abstract: Quambalaria cyanescens was positively identified on the surface of unripened grapes by physiological and molecular techniques from immature grapes from the D. O. Manchuela (Spain); its behaviour against some bacteria has been analysed. To do this, the active compounds of each fungal strain were isolated and faced with various bacteria; the presence of inhibition zones and, therefore, the presence of secondary metabolites that inhibit bacterial growth were determined. This capacity has been different according to the culture medium in which the different fungal strains have been cultivated, and it has been observed varying inhibition zones in the different bacteria used. However, the cultivation temperature does not seem to affect this activity.