Special Issue "New Insights into Food Fermentation"
Deadline for manuscript submissions: 20 June 2021.
Interests: food microbiology; food quality; food safety; food fermentation; lactic acid bacteria; foodborne pathogenic microorganisms; antimicrobials; dairy products; vegetable fermented products
Interests: food technology; food microbiology; food safety; food fermentation; bioprocesses; lactic acid bacteria; microbial starters
Food fermentation has been used since ancient times for food preservation. At present, fermented foods are still and even more appreciated by consumers thanks to the high quality and safety standards achieved, and the improvements in terms of nutritional and organoleptic characteristics. Many foods are still produced following traditional practices but novel approaches to food fermentation have also attracted the interest of researchers and industries. Innovative technological and biological processes, as well as novel approaches of investigation, deeply interact to steer traditional products into modern diet and to open up perspectives for the fermentation of unconventional substrates and food byproducts.
The Special Issue aims to collect original research articles and reviews on advanced approaches concerning food fermentation. In particular, papers are welcome focusing on unconventional matrix fermentation, processes for substrate valorization, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, but also papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.
Prof. Dr. Valentina Bernini
Prof. Dr. Juliano De Dea Lindner
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
- food quality
- food safety
- unconventional food matrices
- byproduct valorization
- technological processes
- strains selection
- microbiological characterization
- microbial community in fermented foods
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: Characterization and study of microbiota of spontaneously fermented sausages produced in different European countries
Authors: Federica Barbieri; Giulia Tabanelli; Chiara Montanari; Nicolò Dall'Osso; Vida Šimat; Sonja Smole Možina; José David García López; Fatih Ozogul; Daniela Bassi; Fausto Gardini
Affiliation: Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.
Title: Solid state fermentation of Arthrosphira platensis to implement new food products: effect of stabilization treatments and bacterial growth on the volatile fraction
Authors: Francesco Martelli; Martina Cirlini; Camilla Lazzi; Erasmo Neviani; Valentina Bernini
Affiliation: Department of Food and Drug, University of Parma, Parma, Italy.