Exploitation of Yeasts and Mould Biodiversity to Improve Quality and Safety of Fermented Foods

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. Rossana Sidari
Dr. Giorgia Perpetuini
Dr. Rosanna Tofalo
Guest Editors

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