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Processes
Special Issues
Advances in Organic Food Processing and Probiotic Fermentation
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Advances in Organic Food Processing and Probiotic Fermentation

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 20 November 2025 | Viewed by 1338

Special Issue Editor

Dr. Xueqian Su

E-Mail Website
Guest Editor
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA
Interests: flavor chemistry; food processing; food engineering; food fermentation

Special Issue Information

Dear Colleagues,

The fields of organic food processing and probiotic fermentation have seen significant advancements in recent years, driven by the increasing consumer demand for natural, minimally processed foods with enhanced health benefits. Traditional fermentation techniques have evolved with the incorporation of modern biotechnological methods. These advancements have enabled the development of functional foods and beverages that not only improve shelf life and safety but also offer enhanced nutritional and sensory qualities. The growing understanding of microbial metabolism, enzyme activities, and the role of bioactive compounds has been pivotal in improving the efficiency, quality, and health benefits of fermented products. Additionally, the application of emerging technologies has further transformed the landscape of organic food processing, making it possible to produce high-quality products with consistent characteristics and improved functional properties.

This Special Issue on “Advances in Organic Food Processing and Probiotic Fermentation” seeks high-quality research focusing on the latest advancements and trends that are shaping the future of organic food processing and probiotic fermentation, contributing to the development of healthier and more sustainable food products. We welcome submissions that address a wide range of topics, including but not limited to the following:

  • The development and optimization of novel fermentation processes for organic food production (e.g., improving fermentation for organic vegetables, grains, dairy alternatives, etc.)
  • Innovative approaches in enhancing the safety, quality, and functional properties of probiotic foods and beverages (e.g., integrating prebiotics, enhancing microbial stability, improving bioactive compound retention, etc.)
  • The exploration of health benefits linked to bioactive compounds produced during fermentation (e.g., peptides from fermented grains, antioxidants in fermented beverages, probiotic effects on gut health, etc.)
  • The impact of different microbial strains and fermentation conditions on sensory and nutritional quality (e.g., strain selection for enhanced flavor, pH and temperature adjustments for better microbial growth, etc.)
  • Sustainable and scalable approaches to organic food processing and fermentation techniques (e.g., reducing water and energy use in large-scale fermentation, optimizing resource efficiency in organic production, etc.)

Dr. Xueqian Su
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • organic food processing
  • probiotic fermentation
  • fermentation optimization
  • microbial strains
  • bioactive compounds
  • functional foods
  • sustainable food production
  • nutritional quality
  • sensory attributes
  • health benefits

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

19 pages, 1750 KiB  
Article
Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG
by Asif Anwar, Muhammad Abrar Faiz, Iftikhar Hussain Badar, Muhammad Hayat Jaspal and Juncai Hou
Processes 2025, 13(3), 759; https://doi.org/10.3390/pr13030759 - 6 Mar 2025
Cited by 1 | Viewed by 969
Abstract
Fermented milk products, such as yogurt, undergo significant changes in their physicochemical, sensory, textural, and rheological properties based on fermentation time and storage. This study investigated how different fermentation times (4, 5, 6, 7, and 8 h) and storage durations (1, 7, 14, [...] Read more.
Fermented milk products, such as yogurt, undergo significant changes in their physicochemical, sensory, textural, and rheological properties based on fermentation time and storage. This study investigated how different fermentation times (4, 5, 6, 7, and 8 h) and storage durations (1, 7, 14, and 21 days) influenced the characteristics of probiotic yogurt made from sheep milk, cow milk, and a blend of both. Using 2% of each of Lactobacillus rhamnosus GG, Lactobacillus bulgaricus, and Streptococcus thermophilus, fermentation was conducted at 40 °C. The results demonstrated that fermentation time and storage had a significant impact on pH, acidity, total bacterial count (TBC), water-holding capacity (WHC), syneresis, and sensory attributes. Probiotic yogurt made from sheep milk, when fermented for 6 h and stored for 1 day, exhibited the highest acidity (109.42 °T), total bacterial count (TBC) (592.41 × 106 cfu/g), water-holding capacity (WHC) (658.42 g/kg), and sensory score (8.62), with a final pH of 4.25. In contrast, cow milk yogurt, fermented for 5 h and stored for 14 days, had the lowest acidity (81.76 °T), TBC (305.75 × 106 cfu/g), and sensory score (6.24), with a pH of 4.44. The blended yogurt, fermented for 6–7 h and stored for 1 day, showed intermediate values, with an acidity of 89.55 °T, TBC of 284.33 × 106 cfu/g, and a sensory score of 7.24. Syneresis varied from 18.06 to 19.67, with cow milk yogurt, fermented for 6 h and stored for 1 day, exhibiting the highest level. These findings highlight the impact of fermentation time and storage on yogurt quality, with optimized conditions enhancing texture, stability, and sensory appeal. These variations in yogurt properties highlight the critical role of fermentation time and storage conditions in defining texture and stability. Notably, the optimal fermentation times for achieving desirable physicochemical and sensory properties were found to be 6 h for sheep milk yogurt, 5 h for cow milk yogurt, and 6–7 h for the blend. The findings emphasize the importance of milk composition and fermentation conditions in optimizing probiotic yogurt quality. Furthermore, the study underscores the potential of sheep milk in producing yogurt with superior sensory and textural characteristics, offering promising opportunities for the development of high-quality functional dairy products. Full article
(This article belongs to the Special Issue Advances in Organic Food Processing and Probiotic Fermentation)
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