Application of Fermentation Technology in Plant-Based Foods: Enhancing Sensory Attributes and Functional Bioactivity
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 25 July 2026 | Viewed by 1939
Special Issue Editors
Interests: food microbiology; fermented foods; food safety; lactic acid bacteria; bioprotective cultures; natural anitmicrobials
Interests: food microbiology; lactic acid bacteria; biogenic amines; fermented foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods represent an important part of the global traditional food culture, allowing the transformation of raw materials into products that can be stored for a long time. In recent years, there has been growing interest in plant-based fermented products, opening great opportunities for food industries in relation to traditional or novel plant-based fermented foods. The main microorganisms responsible for fermentation processes are bacteria, mainly lactic acid bacteria, and fungi, which strongly affect the quality and safety of the final product, also giving it peculiar organoleptic features. In addition, these microorganisms can affect functional properties by producing bioactive compounds, as well as induce antimicrobial activity (bacteriocins).
This Special Issue aims to collect articles and reviews dealing with the effect of the application of lactic acid fermentation technology in plant-based foods to enhance safety, sensory attributes, and functional bioactivity. In particular, papers focusing on the following are encouraged:
- The effect of fermentation on the qualitative features of final products (texture, aroma profile, etc.);
- New starter cultures tailored for plant-based matrices;
- Novel fermented foods as an alternative to meat and dairy products;
- The application of mitigation strategies to enhance the safety and quality of plant-based foods;
- The increase in nutritional value of plant-based products through fermentation with selected microbial strains.
Dr. Federica Barbieri
Dr. Vittorio Capozzi
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 250 words) can be sent to the Editorial Office for assessment.
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
- plant-based foods
- novel fermented foods
- fermentation
- microbial performance
- food safety
- technological processes
- mitigation strategies
- sensory characteristics
- functional bioactivity
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