New Frontiers in Fermented Products

Dear Colleagues,

Fermented foods have represented an important component of the human diet over the centuries in the culture of almost all populations. Initially, they were produced as a means of preservation, and it was immediately evident that these foods had different characteristics from the raw ingredients from which they are made, such as flavor, texture, smell, and functionality. For most of human history, fermented foods were produced from plant or animal sources by traditional fermentation, in the absence of a starter culture, based on either natural or spontaneous fermentation, or the back-slopping method, where portions of a previously fermented product were added to a fresh substrate. The majority of traditional fermented foods and alcoholic beverages are still produced at home. Starter cultures became available in the 20th century, and they are now commonly used in industrial fermentations, including wine, dairy, fish, meat, and vegetables. The presence of live cultures and/or bioactive compounds is associated with important health benefits and preservative actions, which contribute to improved shelf-life.

The aim of this Special Issue is to highlight the innovations in processing technologies for the production of fermented foods and beverages.  It may include original research articles and reviews studying the aspects of fermentation microbiology, safety, and health benefits.

Dr. Alessia Fazio
Dr. Pierluigi Plastina
Guest Editors

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