Microbial Diversity in Traditional Fermented Foods
A Special Issue of Microorganisms (ISSN 2076-2607) belonging to the section "Food Microbiology".
Deadline for manuscript submissions: 30 September 2026 | Viewed by 1216
Editors
Interests: natural product organic chemistry; antibiotics; NMR; structure elucidation; applied microbiology
Special Issue Information
Dear Colleagues,
Fermentation is a fundamental method in food processing, and the microorganisms involved contribute to the umami, nutrition, and aroma of ingredients, making the produced food more flavorsome. Yogurt, cheese, sake, beer, and other products are commonly inoculated with starter microorganisms. However, in the case of bread, using a complex starter microbial community (sourdough) rather than yeast alone creates superior flavor and texture. The origins of leavened bread date back to ancient Egypt. In recent years, it has been discovered that bread can be made using one-day cultures of wheat flour (Ohisa et al. Quest Tradit. Food, 51, 22-26, 2024). An intestinal bacterium called Kosakonia cowanii is frequently isolated from the one-day culture. We seek to estimate the fermenting microorganisms used in the world's first leavened bread and investigate breads that get closer to the leavened breads of ancient Egypt.
(1) Traditional fermented foods;
(2) Fermented foods without adding starter;
(3) Ancient Egyptian approaches to fermented bread.
Dr. Toshikazu Komoda
Guest Editor
Dr. Naganori Ohisa
Guest Editor Assistant
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Keywords
- traditional fermented foods
- food processing
- sourdough (complex starter)
- bread
- yeast
- Kosakonia cowanii
- ancient Egypt
- world's first leavened bread
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