New Development in Fermented Products—Third Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 1976
Special Issue Editors
Interests: antioxidant capacities; glucans; pectins; seed oils; citrus essential oils; fatty acids; fermented products; kefir kombucha
Special Issues, Collections and Topics in MDPI journals
Interests: antioxidant capacities; glucans; pectins; fermented products; kefir kombucha
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods and beverages were the first processed food products consumed by humans.
They are produced through the metabolic activity of microorganisms via two main methods, “wild or spontaneous fermentation” by microorganisms naturally present in the raw food matrices or processing environment (such products include kimchi and some fermented soy products) and “culture-dependent fermentation” performed via the addition of starter cultures (e.g., kefir and kombucha). There are several variables in the fermentation process, including microorganisms, nutritional ingredients, and environmental conditions, leading to different products.
Fermentation generates antimicrobial end-products such as organic acids, ethanol, and bacteriocins that may reduce the risk of contamination, improve the products’ shelf life, and confer new and desirable organoleptic characteristics completely unlike those of the starting material. Fermented foods are increasingly studied for their properties, beyond merely their preservation and sensory attributes.
Advantages of fermentation include the reduction in possible toxins and anti-nutrients; reduced content of fermentable carbohydrates, increasing the tolerance to products in patients with bowel disorders; and the microbial conversion of raw matrix compounds into biologically active metabolites exerting beneficial effects on human health.
The main objective of this Special Issue is to highlight the traditional and innovative technologies involved in the production of fermented foods and beverages. We welcome the submission of original research articles and reviews studying the aspects of fermentation processes, microbiological, technological and sensory aspects, shelf life, and health benefits of fermented products.
Dr. Alessia Fazio
Dr. Chiara La Torre
Guest Editors
Manuscript Submission Information
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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
- application of microorganisms to the production of fermented food
- traditional and innovative fermentation technologies
- natural health benefits of fermented foods
- homemade and industrial fermented products
- identification and production of novel starter cultures of commercial interest
- microbial biotransformation and production of active metabolites
- mechanisms of action of fermented food on the microbiota
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Related Special Issues
- New Frontiers in Fermented Products in Molecules (11 articles)
- New Frontiers in Fermented Products – 2nd Edition in Molecules (6 articles)
