Microbial Fermentation in Food Processing
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 943
Special Issue Editors
Interests: baijiu; flavor; volatile aroma compounds; microbial diversity; metabolites
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial fermentation plays a crucial role in food processing, contributing to the development of unique flavors, textures, and nutritional profiles in various food products. This process involves the metabolic activities of microorganisms like bacteria, yeast, and mold, which transform food substrates through biochemical reactions. Understanding microbial fermentation’s role in food processing is essential for optimizing production methods, enhancing product quality, and ensuring food safety. This Special Issue will explore the diverse applications of microbial fermentation in food processing, covering topics such as fermentation kinetics, microbial communities, metabolic pathways, and fermentation’s impact on the sensory and nutritional attributes of foods. By exploring the various aspects of microbial fermentation, researchers can advance innovative food processing techniques and the production of high-quality, nutritious food products. We invite researchers to contribute original research articles, reviews, and studies focusing on microbial fermentation’s utilization in different food products, aiming to advance knowledge in the field of food science and technology.
Dr. Wenchao Cai
Dr. Qin Zhang
Guest Editors
Manuscript Submission Information
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Keywords
- microbial fermentation
- food processing
- flavor development
- fermentation kinetics
- microbial communities
- metabolic pathways
- food safety
- sensory attributes
- nutritional enhancement
- food science and technology
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