Fermented Food: Health and Benefit, 2nd Edition

Topic Information

Dear Colleagues,

Fermented foods are a reservoir of bioactive compounds produced by microorganisms through the enzymatic conversion of organic substrates. These foods, spanning cultures globally, undergo controlled microbial growth and biochemical reactions, culminating in products rich in probiotics, organic acids, and bioactive peptides.

Research underscores the pivotal role of fermented foods in modulating the gut microbiota, fostering a symbiotic relationship between ingested microorganisms and the host's gastrointestinal environment. The resulting microbial diversity and abundance contribute significantly to gastrointestinal health, influencing digestive processes and supporting immune function.

Furthermore, fermentation enhances the bioavailability of essential nutrients, thereby augmenting the nutritional profile of these foods. Such bioconversion processes render fermented foods potent sources of readily absorbable vitamins, minerals, and antioxidants.

Scientific inquiry has elucidated the manifold health benefits associated with the regular consumption of fermented foods. These include the amelioration of digestive disorders, mitigation of systemic inflammation, and potential attenuation of chronic disease risk factors.

The scientific discourse surrounding fermented foods highlights their multifaceted contributions to human health and their role as functional foods that synergistically support physiological well-being. Embracing these dietary staples aligns with evidence-based nutritional strategies that foster holistic health and disease prevention.

This Topic aims to compile diverse contributions, ranging from research papers to up-to-date reviews on fermented foods. It seeks to cover, but is not limited to, the following relevant themes:

• The health benefits of fermented foods;
• The nutritional content of fermented foods;
• Microbial communities in fermented food;
• Fermentation techniques and processes;
• Probiotics and fermented foods;
• Fermented foods and digestive health and immune function;
• Fermented foods in traditional diets;
• The safety and quality of fermented foods;
• Yeast and its role in fermented food;
• Genetic modification and its role in fermentation processes.

Dr. Niel Van Wyk
Dr. Alice Vilela
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Applied Microbiology applmicrobiol	-	3.6	2021	16.4 Days	CHF 1200	Submit
Fermentation fermentation	4.1	7.7	2015	16.8 Days	CHF 2100	Submit
Foods foods	6.0	10.3	2012	14.8 Days	CHF 2900	Submit
Microbiology Research microbiolres	2.5	3.5	2010	18.8 Days	CHF 1800	Submit
Microorganisms microorganisms	4.7	8.2	2013	16.5 Days	CHF 2700	Submit
Sci sci	4.1	5.4	2019	28.2 Days	CHF 1400	Submit

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Open AccessArticle

Untargeted Metabolomics Reveals Metabolic Changes in Cyperus esculentus L. by Mixed Fermentation of Lacticaseibacillus paracasei and Saccharomyces cerevisiae

by Cailian Wu, Yajie Wang, Minwei Zhang, Nurgul Reheman, Rui Zhang and Xiaoying Zhu

Fermentation 2026, 12(6), 275; https://doi.org/10.3390/fermentation12060275 - 8 Jun 2026

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Abstract

This study investigated the effects of single-strain fermentation (using Lactobacillus paracasei XY1-4 and Saccharomyces cerevisiae XX1-2) and 1:1 mixed fermentation on the differential metabolites and in vitro cholesterol-lowering activity of Cyperus esculentus L. tuber milk. A non-targeted metabolomics approach based on liquid chromatography-tandem [...] Read more.

This study investigated the effects of single-strain fermentation (using Lactobacillus paracasei XY1-4 and Saccharomyces cerevisiae XX1-2) and 1:1 mixed fermentation on the differential metabolites and in vitro cholesterol-lowering activity of Cyperus esculentus L. tuber milk. A non-targeted metabolomics approach based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) was applied, and the dynamic changes in physicochemical properties and in vitro cholesterol-lowering rates during fermentation were determined to systematically compare the metabolite profiles and functional characteristics of tuber milk samples subjected to single-strain fermentation and mixed fermentation for 12 h and 24 h, respectively. The results showed that a total of 1085 differential metabolites were screened across all fermentation groups under the criteria of VIP ≥ 1, p < 0.05, and FC ≥ 2 or FC ≤ 0.5, which were primarily classified as lipids and lipid-like molecules as well as organic acids and their derivatives. Enrichment analysis of these differential metabolites identified ten metabolic pathways closely associated with fermentation progression and functional activity, including arginine biosynthesis, the tricarboxylic acid (TCA) cycle, and glutathione metabolism. Further correlation analysis demonstrated that key metabolites such as succinic acid and L-glutamic acid were significantly and positively correlated with the in vitro cholesterol-lowering rate. This study clarifies the effects of different fermentation treatments on the metabolome and functional properties of tuber milk, laying a solid theoretical foundation for the development and quality optimization of functional fermented Cyperus esculentus L. products. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit, 2nd Edition)

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