The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product, 2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (31 January 2025) | Viewed by 6146
Special Issue Editors
Interests: encapsulation; fruit and vegetable juices; spray drying; micronization
Special Issues, Collections and Topics in MDPI journals
Interests: functional food; food product development; food chemistry; bioactive compounds; antioxidant activity; nutraceuticals; natural compounds; polyphenols; flavonoids; nutritional value; food and health
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to announce a Special Issue of Molecules with a particular focus on food chemistry, which aligns perfectly with the journal's core focus. This Special Issue aims to present state-of-the-art research articles and review articles that explore the complex world of fermentation technology and uncover new insights into chemical reactions or substances that are observed.
Fermentation is a complex process that comprises two primary forms: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation, also known as pickling, is a natural bioprocess that serves the dual purpose of food preservation and enhancement. This intricate process primarily involves bacterial species such as Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Enterococcus, Oenococcus, and Streptococcus (LAB). LAB possess the exceptional ability to preserve and transform raw food materials by generating a wide range of substances, which include hydrocolloids, organic acids, enzymes, flavors, and antibacterial compounds. Moreover, the byproducts of lactic acid fermentation, such as lactic acid, carbon dioxide, and ethanol, play a significant role in preventing the growth of pathogens in food. The use of lactic acid bacteria for fermenting a broad range of consumables, such as vegetables, fruits, milk, and meat, is a traditional practice. However, with the exploration of novel bacterial strains and innovative products (ranging from fruits and vegetables to even flowers) for lactic acid fermentation, a new frontier is emerging in this domain. Extensive testing is crucial in deciphering the complexities of these evolving processes, elucidating their mechanisms, and understanding their impact on the bioactive components of the substrates used.
Alcoholic fermentation is a crucial biotechnological process that involves various microorganisms, including yeast strains like Saccharomyces cerevisiae, certain bacterial species such as Zymomonas mobilis, and others. These microorganisms work together to convert sugars into ethyl alcohol and carbon dioxide, which is mainly observed in the production of fruit juices and alcoholic beverages like wine and beer.
We would like to invite researchers to submit their high-quality original research and review articles for our Special Issue. The focus of this Special Issue is on fermentation processes, particularly the use of LAB and alcoholic fermentation. We encourage contributions that explore the mechanisms involved in fermenting fruits and vegetables.
The topics to be addressed in this Special Issue include, but are not limited to the following:
- Fermentation studies, including chemical changes related to biological activity;
- Investigation of new substrates and products that can be used in the fermentation process;
- Evaluation of the influence of modern technologies on fermented products and their inherent properties;
- Isolation and structure elucidation of compounds from fermented products;
- Analytical characterization of fermented food using advanced technologies based on molecules;
- Methods for the quality control of functional foods and nutraceuticals, including herbal and traditional medicines explored in Molecules;
- Structure–activity relationships between chemical constituents and their activity;
- Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties.
We look forward to your valuable contributions and insights.
Dr. Emilia Janiszewska-Turak
Prof. Dr. Anna Gramza-Michałowska
Dr. Katarzyna Pobiega
Guest Editors
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.
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
- lactic acid fermentation
- alcoholic fermentation
- fruits
- vegetables
- LAB
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