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Special Issue "Novel Research in Food Starter Cultures and Probiotic Bacteria"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 9247
Special Issue Editors
Interests: microbial taxonomy; microbial agro-food biotechnology; microbiomes
Interests: taxonomy; culture collections; genotype–phenotype matching; safety assessment; regulation
Special Issue Information
The study of microbiomes and their ecology is unravelling new information regarding the biodiversity related to a particular niche (agro-food and/or human-related) and provides new data on the players that can be exploited to develop new products and/or improve their quality. Thus, food systems have much to gain from microbiome studies, transforming potential bioresources in new and/or improved starter/adjunct cultures and probiotics.
Sequencing strategies (e.g., single-cell genomics, metabarcoding, metagenomics) and related bioinformatic approaches are key to the discovery step and to the evaluation of the impact of new culture applications, while the isolation and preservation of strains in culture collections is pivotal to permit the valorization of strain genetic potential. Further, fair regulation is of utmost importance to (i) guarantee sustainable exploitation of microbial diversity coming from different countries (Nagoya protocol), and (ii) support innovation introduced by the use of new genetic resources, guaranteeing safer and improved food/feed products and supplements (regulated products and market authorization).
Finally, consumers’ perspective ideally closes the food system circular perspective, being their preferences the driver of the food and health value chain.
This special issue aims at collecting contributions in the different depicted areas: experimental researches as well as reviews and opinion papers are welcome dealing with basic and applied research on (i) microbial biodiversity discovery and (ii) application for safer, tastier and more nutritious food, feed and supplement formulations, (iii) technology transfer, (iv) regulatory issues and (v) consumers’ science to contribute to the definition of a systemic view on microbial bioresources as starter cultures and health-related applications in the one health perspective.
Prof. Dr. Giovanna Felis
Dr. Elisa Salvetti
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 2400 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.
- starter cultures
- sensory attributes
- technological robustness
- consumer perception