Beneficial and Detrimental Microorganisms Occurring in Fermented Foods
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 November 2021) | Viewed by 27518
Special Issue Editors
Interests: microbial food safety; probiotics; foodborne pathogenic bacteria; fermented foods; microbial food quality
Special Issues, Collections and Topics in MDPI journals
Interests: foodborne bacteria; food fermentations; lactic acid bacteria; antibiotic resistance
Special Issues, Collections and Topics in MDPI journals
Interests: antimicrobials; probiotic; food microorganisms
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Numerous and heterogeneous populations of beneficial microorganisms originating from raw materials, equipment, and production and processing environments can by their metabolic activities affect the fermentation process, allowing for the enhancement of the nutritional value, organoleptic characteristics, overall quality, safety, and shelf-life of final food products. In addition to the beneficial pro-technological microorganisms, probiotic microorganisms or living microorganisms genetically similar to strains used as probiotics may occur in fermented foods, which may provide health benefits well beyond those of the starting food materials.
On the other hand, multiple sources of contamination of raw materials, equipment, and environments involved in the manufacturing of fermented foods may allow for the rooting and proliferation of spoilage and pathogenic microorganisms, which can cause alterations in final products and threaten consumer health.
For this Special Issue of Microorganisms, dedicated to “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”, we invite you to submit contributions concerning any aspect of pro-technological, probiotic, spoilage, and/or pathogenic microorganisms occurring in fermented foods, as well as on the characterization, evolution, and metabolism of microbiota that occur during the production, storage, and distribution of these products.
Dr. Vincenzina Fusco
Prof. Hikmate Abriouel
Dr. Evandro Leite de Souza
Guest Editors
Manuscript Submission Information
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Keywords
- fermented foods
- (probiotic) lactic acid bacteria
- pathogenic microorganisms
- spoilage microorganisms
- microbiota
- omics
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