Basic Research and Application Research of Food Microorganisms

Dear Colleagues,

Various microorganisms such as bacteria, fungi, viruses, or parasites can be found in foods. These microorganisms are classified as beneficial microorganisms (e.g., microorganisms in fermented foods), spoilage microorganisms, and pathogens. 

Lactic Acid Bacteria (LAB) produce lactic acid from carbohydrate fermentation. LAB are important for food safety and preservation. LAB produce bacteriocins, and other compounds that inhibit pathogens and food spoilage bacteria. LAB improve organoleptic and nutrient properties of food. Certain yeasts (e.g., Saccharomyces cerevisiae, and Penicillium roqueforti) are crucial for fermenting several foods such as bread, cheese, soy sauce, and alcohol drinks.

Food spoilage microorganisms can decrease food quality, causing off-flavors, undesirable sensory properties, and texture changes. There are several food spoilage microorganisms such as bacteria (e.g., Pseudomonas spp.), LAB (Lactobacillus spp.), Enterobacteriaceae spp., and yeasts (e.g., Saccharomyces and Candida).

There are important foodborne pathogens causing significant diseases (e.g., Salmonella spp., Campylobacter jejuni, E. coli O157:H7, and Listeria monocytogenes). Foodborne pathogens are responsible for several cases of food poisoning, with symptoms ranging from diarrhea and vomiting to severe fatal infections. Most of the foodborne viruses have a low infection dose, are stable, and can persist and survive in foods for a long time. Mycotoxins (e.g., aflatoxins) are secondary metabolites produced by specific species of fungi. Certain parasites (e.g., Trichinella and Toxoplasma) can be transmitted between infected animals and humans through the consumption of contaminated food. Health effects of consumed foodborne parasites vary greatly depending on the type of parasite, ranging from mild pain to debilitating illness and possibly death.

To prevent the growth of spoilage and pathogenic microorganisms in foods, several preservation techniques, such as heat treatment, salting, acidification, and drying, have been used. Recent elimination of microorganisms in food includes high-pressure processing (HPP), pulsed electric fields (PEFs), and cold plasma.

This Special Issue will publish several aspects of microorganisms in foods.

Dr. Andreana Pexara
Guest Editor

Dr. Maria Govari
Guest Editor Assistant

Manuscript Submission Information

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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.

• lactic acid bacteria
• food spoilage microorganisms
• foodborne pathogens
• mycotoxins
• preservation techniques