Biotechnology and Microorganisms for Next-Generation Food Products and Processes

Topic Information

Dear Colleagues,

The modern food system faces unprecedented challenges, including the imperative for sustainability, enhanced nutritional value, and improved safety of food products. The convergence of Food Microbiology and Biotechnology offers a powerful toolkit for addressing these challenges, driving transformative changes, and fostering innovation across the entire food chain, for both animal and vegetal sources.

This Special Issue aims to gather cutting-edge research and comprehensive reviews that harness the potential of microorganisms, enzymes, and related biological strategies to reshape food science and technology. We seek contributions that explore novel applications, deepen fundamental understanding, and present sustainable solutions for the creation of next-generation food products and processes.

Prof. Dr. Josué Delgado Perón
Dr. Fábio Anderson Pereira da Silva
Prof. Dr. Alberto González-Mohíno
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Biology biology	3.5	7.4	2012	16.8 Days	CHF 2700	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
Microbiology Research microbiolres	2.2	2.8	2010	20.2 Days	CHF 1800	Submit

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Published Papers (3 papers)

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All Biology Foods Microbiology Research

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24 pages, 4185 KB  

Open AccessArticle

Tailored UV-A Irradiation and Callus Selection Enable Distinct Flavonoid Profile Production in Grape Cell Cultures

by Jinlu Feng, Ying Shi, Yibin Lan, Ying Chen, Jun Wang, Changqing Duan, Xiaoming Chen and Keji Yu

Foods 2026, 15(4), 608; https://doi.org/10.3390/foods15040608 - 7 Feb 2026

Viewed by 156

Abstract

Plant cell culture represents a sustainable platform for the production of high-value natural products. Although ultraviolet A (UV-A) radiation is established as an inducer of phenylpropanoid metabolism, its precise regulatory role in downstream flavonoid biosynthesis within grape cells remains unclear. Using red and [...] Read more.

Plant cell culture represents a sustainable platform for the production of high-value natural products. Although ultraviolet A (UV-A) radiation is established as an inducer of phenylpropanoid metabolism, its precise regulatory role in downstream flavonoid biosynthesis within grape cells remains unclear. Using red and white-type callus derived from Vitis vinifera L. cv. Cabernet Sauvignon berry skins, we investigated the effects of UV-A treatments with two durations (45 min and 90 min) on flavonoid biosynthesis. Metabolite profiling demonstrated that UV-A predominantly promoted proanthocyanidin accumulation in white-type callus, while stimulating the global flavonoid pathway in a dose-dependent manner in red callus. Transcriptional analysis identified structural genes potentially governing flavonoid product channeling in both callus types under UV-A exposure. Weighted Gene Co-expression Network Analysis (WGCNA) constructed light-responsive regulatory modules, uncovering potential mechanisms coordinating flavonoid pathway gene expression in response to UV-A. These findings demonstrate how the interaction of callus-type and UV-A shapes flavonoid metabolic flux, providing insights into the regulation of plant cell culture metabolites. Full article

(This article belongs to the Topic Biotechnology and Microorganisms for Next-Generation Food Products and Processes)

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32 pages, 5252 KB  

Open AccessReview

In Vitro Fish Cell Culture: From Primary Muscle Cells to Cell-Based Meat in Cyprinidae

by Piyathip Setthawong, Chanati Jantrachotechatchawan, Suppakorn Netmanee, Napat Tandikul, Chaiyaboot Ariyachet, Witchukorn Phuthong and Kornsorn Srikulnath

Biology 2026, 15(3), 291; https://doi.org/10.3390/biology15030291 - 6 Feb 2026

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Abstract

Fish offer an excellent source of high-quality protein with balanced nutrients and low fat content. However, the increasing global demand for food and the impacts of climate change have led to a significant decline in wild fish stocks. Cultivated fish meat has therefore [...] Read more.

Fish offer an excellent source of high-quality protein with balanced nutrients and low fat content. However, the increasing global demand for food and the impacts of climate change have led to a significant decline in wild fish stocks. Cultivated fish meat has therefore emerged as a promising sustainable food alternative. In this review, we summarize the structural and physiological characteristics of fish muscle and highlight the methods used to establish primary muscle cell cultures, including explant outgrowth and enzymatic dissociation, alongside the optimization of environmental conditions and growth media composition. Particular attention is given to the isolation, development, and characterization of Cyprinidae muscle-derived cell lines via morphological assessments, gene expression profiling, and karyotyping. In addition, we discuss recent advances in scaffold-based and three-dimensional culture systems as well as the application of bioreactors for large-scale production. Current challenges include the limited availability of standardized muscle cell lines, dependence on serum-containing media, and the high cost of growth factors. Future progress will depend on innovations in serum-free formulations, cost-effective media, and reproducible culture protocols. Ultimately, fish muscle cell culture supports not only the development of alternative protein sources but also aquatic health research, disease modeling, and sustainable bioproduction. Full article

(This article belongs to the Topic Biotechnology and Microorganisms for Next-Generation Food Products and Processes)

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12 pages, 1212 KB  

Open AccessArticle

Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages

by José María Martín-Miguélez, Josué Delgado, Alberto González-Mohino and Lary Souza Olegario

Foods 2026, 15(2), 342; https://doi.org/10.3390/foods15020342 - 17 Jan 2026

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Abstract

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages [...] Read more.

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products. Full article

(This article belongs to the Topic Biotechnology and Microorganisms for Next-Generation Food Products and Processes)

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