Food Fermentations
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (15 March 2023) | Viewed by 20657
Special Issue Editors
Interests: fatty acids profiles; GC-MS; Solid-state fermentation; agro-industrial wastes/byproducts; food chemistry; agricultural chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; food fermentation; bioactivity of natural extracts and chemical synthesized compounds; immobilization and microinjection of enzymes and microorganisms; microencapsulated bioactive powders; in vitro gastrointestinal digestions; developing innovative functional foods; food science; molecular gastronomy
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; food fermentation; solid-state fermentation; cereal processing byproducts; waste valorization; food chemistry; biofilms
Special Issues, Collections and Topics in MDPI journals
Interests: glycerol bioconversion into value-added products; fermentation processes; waste valorization; biofilms, microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods constitute a great part of diets from all around the world. In the last decade, there has been an increasing consumer trend towards healthy foods, and fermented foods are very popular considering their enhanced nutritional properties and positive impact on the human gut via probiotic bacteria delivery. The enhanced nutritional character is due to the presence of bioactive molecules, vitamins, and other constituents with increased availability as a result of the process of fermentation. Fermented foods, with an accent on cereals, fruits, and legumes, are the result of the metabolic activity of a complex microbiota, consisting of the indigenous microorganisms naturally associated with the raw materials, and/or selected microorganisms (bacteria and yeasts) inoculated as starter cultures. Lactic acid bacteria and yeast might be considered to be efficient cell factories for the delivery of functional biomolecules and food ingredients for the production of specific classes of food products, such as high-quality gluten-free bread. The role of the microorganisms that are involved in the fermentation of bioactive compounds and their contribution to health-promoting properties are of interest. This Special Issue aims to contribute to the current knowledge in the field, and to provide the food industry with new insights into the development of value-added fermented foods products. Articles focusing on various aspects of food by-product utilization to recover valuable components are also welcomed.
Prof. Francisc Vasile Dulf
Prof. Dr. Dan C. Vodnar
Dr. Lavinia Calinoiu
Dr. Laura Mitrea
Guest Editors
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Keywords
- yeasts
- fungi
- lactic acid bacteria
- bioactive molecules
- fermented food and gut microbiota
- food ingredients
- food products
- health benefits
- agro food waste
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