Microbial Biocatalysis in Food
A special issue of Catalysts (ISSN 2073-4344). This special issue belongs to the section "Biocatalysis".
Deadline for manuscript submissions: 30 January 2025 | Viewed by 102
Special Issue Editors
Interests: metabolic and physiological properties of microorganisms from the microbiota of traditional fermented foodsmetabolic and physiological properties of microorganisms from the microbiota of traditional fermented foods; production of sensorially active compounds; microbial improvement of the quality of fermented food production of sensorially active compounds, microbial improvement of the quality of fermented food
Special Issues, Collections and Topics in MDPI journals
Interests: wine; sparkling wine; yeasts; gene expression; biogenic amines; starter cultures; food microbiology; biofilm
Special Issues, Collections and Topics in MDPI journals
Interests: wine yeast; Saccharomyces cerevisiae; Kluyveromyces marxianus; non-Saccharomyces; yeast physiology; yeast flocculation; biofilm; biogenic amines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
After a long history of relatively uncontrolled spontaneous fermentation, fermented products are now expected to fulfill many specific sensorial, nutritional, and safety properties. This can be achieved through the specific biocatalytic properties of the microorganisms used for fermentation. This Special Issue aims to present studies highlighting the specific biocatalytic activities of microorganisms or starters in order to produce specific compounds that bring aroma or texture properties as well as nutritional or safety added value. Papers on the processes of screening and selecting starters exhibiting specific biocatalytic properties as well as descriptions of strains isolated from fermented or natural matrices are welcome. The clean label use of these specific biocatalysts in non-fermented food is also of interest.
If you would like to submit papers to this Special Issue or have any questions, please contact the in-house editor, Ms. Rita Lin ([email protected]).
Prof. Dr. Yves Waché
Prof. Dr. Giorgia Perpetuini
Prof. Dr. Rosanna Tofalo
Guest Editors
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. Catalysts 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 2200 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
- fermented food
- aromas
- off flavors
- antinutritional factors
- clean label
- toxin and pesticide mitigation
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