Editorial Board Members’ Collection Series on Fermented Foods: Diversity, Traditional Heritage and Innovation
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 1067
Special Issue Editors
2. Department of Veterinary Medicine, School of Sciences and Technology, University of Évora, Évora, Portugal
Interests: food microbiology; food science and technology; food fermentation; molecular biology
Special Issues, Collections and Topics in MDPI journals
Interests: enzymes; cloning; probiotics; biocontrol bacterium; functional proteome; food biotechnology; efficient fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods (FFs) have been part of human diets for millennia and are still included in diets such as the Mediterranean and oriental diets, worldwide. Moreover, fermented foods offer several benefits in terms of quality, safety, nutrition, and organoleptic properties, which are greatly appreciated by consumers.
While the main role of fermentative microorganisms in the past was to reduce spoilage or pathogenic microbiota, currently, FFs are popular for their role in promoting health, sustainability, cultural heritage, regional diversity, and innovation.
In this Special Issue, we want to celebrate the diversity of fermented foods and their tradition and cultural heritage, which are present, for example, in ethnic fermented foods, but also their future, expressed mainly in novel and plant-based fermented foods, as alternative, healthier, and more sustainable protein sources. However, innovation does not come without its challenges and bottlenecks. Furthermore, the health benefits and risks of fermented foods will also be under the spotlight.
We wish to include all fermented food categories, namely dairy, meat, and plant-based foods, as well as fermented beverages, both alcoholic and non-alcoholic.
Manuscripts dealing with microbial foods in general, focusing on fermented foods, the use of starter cultures to boost and standardise the fermentation process, namely lactic acid bacteria, Gram-positive catalase-positive cocci, yeasts, and moulds, are welcome. Papers on food hazards, such as foodborne pathogens or biogenic amines, among others, and about the health benefits and risks of fermented foods and the role of probiotics are also within scope.
Dr. Marta Laranjo
Prof. Dr. Pengjun Shi
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- fermented foods
- microbial foods
- starter cultures
- lactic acid bacteria
- Gram-positive catalase-positive cocci
- yeasts
- foodborne pathogens
- biogenic amines
- probiotics
- health benefits
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