Microbial Biotechnology in the Food Industry: Innovations, Applications, and Future Perspectives
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 813
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue aims to provide a comprehensive platform for the dissemination of cutting-edge research on microbial biotechnology and its applications in the food industry. Microbial biotechnology offers a diverse array of innovative and sustainable strategies for enhancing the quality, safety, and health-promoting properties of food products. From traditional and emerging fermentation processes to the development of functional foods and bioactive compounds, microbial systems play an essential role in addressing current and future challenges in food production and preservation. We invite high-quality submissions that address the discovery and characterization of novel microbial strains, genetically engineered microorganisms, and microbial consortia, as well as their roles in food processing, spoilage prevention, sensory enhancement, and functional food development. Contributions employing advanced omics-based approaches (such as metagenomics, transcriptomics, proteomics, and metabolomics) and synthetic biology tools for the design and optimization of microbial functions within food systems are also encouraged. This Special Issue seeks to foster a multidisciplinary dialogue that bridges fundamental microbiology, biotechnology, and food science, with a particular emphasis on sustainable and innovative solutions for the food industry.
Topics of Interest:
- Microbial fermentation of traditional and novel food products
- Application of prebiotics, probiotics, and postbiotics in functional foods
- Microbial bioengineering for enhanced production of bioactive metabolites
- Microbial enzymes and biocatalysts in food processing and preservation
- Biopreservation strategies and antimicrobial peptides of microbial origin
- Design and application of synthetic microbial communities in food systems
- Integration of omics technologies in food microbiology research
- Microbial metabolites with health-promoting properties
- Microbial production of flavors, aromas, and sensory enhancers
- Artificial intelligence approaches in microbial food biotechnology
Types of Expected Contributions: This Special Issue welcomes original research articles, comprehensive review papers, and industrial case studies that demonstrate the application of microbial biotechnology in various sectors of the food industry.
Dr. Diana Rocha-Mendoza
Guest Editor
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. Microorganisms 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 2700 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
- microbial biotechnology
- food fermentation
- probiotics
- functional foods
- microbial metabolites
- food safety
- biopreservation
- synthetic biology
- omics technologies in food
- food microbiome
- precision fermentation
- artificial intelligence in food science
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