Genomics of Microorganisms from Traditional Fermented Products
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 15 December 2025 | Viewed by 34
Special Issue Editors
Interests: food science and technology; nanotechnology; bioprocesses; liposomes; antimicrobial activity in food; food preservation
Special Issue Information
Dear Colleagues,
Traditional fermented foods are cornerstones of global diets and cultures, refined over centuries for preservation and enhanced flavors. These products, from Korean kimchi to Andean chicha, these offer unique tastes and are increasingly recognized for their health benefits. They represent a vital cultural legacy and an invaluable source of microbial biodiversity, co-evolving with humanity.
This special issue explores the fascinating intersection of microbial genomics and the unique characteristics of traditional fermented foods. We aim to uncover how microbial genetic blueprints shape these products, identifying novel metabolic pathways and functional genes contributing to preservation, flavor development, and potential health benefits. We also seek to understand how genomic insights can optimize traditional fermentation processes, leading to new food products or biotechnological applications, and examine the ecological interactions and evolutionary adaptations of microbial communities within these complex food matrices.
The guest editors welcome diverse genomic studies on microorganisms from traditional fermented products. This includes original research on whole-genome sequencing, comparative genomics of novel strains, metagenomic analyses of microbial communities, and the identification of genes related to flavor production, antimicrobial synthesis, or probiotic activity. We also encourage submissions exploring the application of genomic data for optimizing fermentation, enhancing food safety, or developing new biotechnological tools and medical applications.
Prof. Dr. Cristian Mauricio Barreto Pinilla
Dr. Frank Guzman
Guest Editors
Manuscript Submission Information
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Keywords
- fermented foods
- microbial genomics
- metabolic pathways
- probiotics
- food safety
- biotechnology
- metagenomics
- flavor development
- traditional foods
- microbial ecology
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