Exploitation of Yeasts and Mould Biodiversity to Improve Quality and Safety of Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (15 October 2022) | Viewed by 4123
Special Issue Editors
Interests: starter cultures; yeasts; lactic acid bacteria; microbial biodiversity; yeast micromanipulation; yeast biofilm; microalgae; waste reuse by anaerobic digestion
Interests: wine yeast; lactic acid bacteria; spoilage microbes; gene expression; molecular methods; biofilm; sparkling wine; table olives; biogenic amines
Interests: wine yeast; Saccharomyces cerevisiae; Kluyveromyces marxianus; non-Saccharomyces; yeast physiology; yeast flocculation; biofilm; biogenic amines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In fermented foods, yeasts and moulds can act as virtuous or spoiler microorganisms according to the food system considered, and provide beneficial or detrimental outcomes to the quality and safety of the food/beverage. Consumers primarily demand for high-quality foods; on the other hand, they are ever more conscious of the safety aspects. A fermented food/beverage is the result of a complex microbial network, exchange of metabolites, and cross-talking by factors that enhance or inhibit microbial growth and functions. While yeast–bacteria interaction in fermented foods is well studied, little is known about yeast–yeast and yeast–mould interactions. Therefore, it appears interesting to explore this field considering both the use of cultures as fermenters and as biocontrol agents. We welcome both original articles and review articles.
Potential topics include but are not limited to the following:
- Occurrence of yeasts and moulds associated with fermented foods;
- Modern methodologies for the detection of fungi and their metabolites;
- Yeast and mould cultures to improve food fermented quality;
- Exploitation of mechanisms behind yeast–yeast and yeast–mould interactions;
- Antimicrobial compounds to prevent fungal spoilage in foods and beverages;
- Use of antagonistic yeasts or their metabolites as biocontrol agents in fermented foods.
Dr. Giorgia Perpetuini
Dr. Rosanna Tofalo
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
- yeasts
- moulds
- starter cultures
- spoilage
- biocontrol
- microbial interactions
- detection methods
- mycotoxins
- quality
- safety
