Special Issue "Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis"
Deadline for manuscript submissions: closed (15 November 2020).
Interests: [i] molecular microbiology and biotechnology of vegetable/fruit, sourdough, and cheese lactic acid bacteria; [ii] synthesis of biogenic compounds by lactic acid bacteria; [iii] transcriptomics and phenomics of lactic acid bacteria in response to plant niche environments; [iv] phenolics; phytochemicals
Interests: [i] molecular microbiology and biotechnology of sourdough, cheese, and vegetable/fruit lactic acid bacteria; [ii] proteomics and transcriptomic of lactic acid bacteria in response to environmental stresses and quorum sensing; [iii] synthesis of biogenic compounds by lactic acid bacteria; [iv] overall microbial metabolic networking and human intestinal microbiome in response to diseases and food intolerance
Interests: lactic acid bacteria; yeasts; fermentation; metabolomics; functional foods and beverages; bioactive compounds; phenolics; phytochemicals; novel foods; food technology
Special Issues and Collections in MDPI journals
The journal Foods (ISSN 2304-8158) is currently running a Special Issue entitled “Microbial Metabolic Pathways and the 'Fermented Plant Foods‒human health' Axis”, for which we are serving as Guest Editors. The Special Issue aims to build a solid platform to discuss the multitude of microbial metabolic pathways that may potentially affect the health-promoting properties of plant-based foods during fermentative processes. Fermentations may lead to significant changes in the health-promoting features of fruit- and vegetable-based foods and beverages. Lactic acid fermentation is the most widespread and represents an established biotechnological tool. Nevertheless, the functionality of the most representative microbial groups (e.g., yeasts, acetic acid bacteria, and lactic acid bacteria) involved in plant fermentations deserves to be further exploited to increase the level of bioactive compounds or to decrease that of antinutritional factors during fermentation. The exploitation of microbial metabolic pathways along the “fermented plant foods‒human health” axis is strictly linked to food products innovation, which is approaching novel formulations based on natural ingredients or food industry by-products as functional ingredients.
We would like to invite you to contribute with high-quality original research and review papers addressing the most innovative and relevant findings on the functional exploitation of microbial metabolic pathways during fruit and vegetable fermentation.
Prof. Dr. Raffaella Di Cagno
Prof. Dr. Marco Gobbetti
Dr. Pasquale Filannino
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.
- phenolic compounds
- novel foods