Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Dear Colleagues,

Microorganisms can play a key role in food production, mainly as a result of fermentation processes. They can be used in the production of foods not only as a strategy for food preservation but also for the improvement of specific characteristics, such as flavour, aroma, texture and digestibility. In addition, growing scientific evidence suggests that fermented foods, as well as the microorganisms associated with them, can positively impact on human health. Specific microorganisms benefit the host by correcting imbalances in intestinal microbiota; stimulating immunity; and producing a variety of bioactive compounds including vitamins, enzymes, bacteriocins, bioactive peptides, conjugates of linoleic acid (CLAs), short-chain fatty acids, gamma-aminobutyric acid (GABA) and exopolysaccharides (EPSs).

This Special Issue welcomes contributions related to this subject with topics including:

• Identification and characterization of microorganisms in fermented foods.
• Novel applications of microorganisms in foods.
• Application of microorganisms and their metabolites to food preservation.
• Novel applications of microorganisms to improve food quality.
• Production of bioactive compounds by food-derived microorganisms with health-promoting activities.

Dr. Celia C. G. Silva
Dr. Susana C. Ribeiro
Guest Editors

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