Recent Advances in Microbial Fermentation in Foods and Beverages
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 70
Special Issue Editors
Interests: food biotechnology; starter, protective, and probiotics cultures; lactic acid bacteria; yeasts; fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: polyphenols; plant antioxidants; ROS; bioenergetics; lactate metabolism; mitochondrial transport; mitochondrial shuttles; cell redox balance; sperm energy metabolism, microbial metabolism
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The role of microorganisms in the transformation and conservation of foods has become progressively evident in recent years, resulting in an increasing interest in bacteria, yeast, and mold in the food industry. In addition, microbial metabolism could result in a nutritional enrichment of fermented food, as well as a tool to obtain functional foods.
The aim of this Special Issue is to collect original research articles, as well as reviews articles, investigating the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. Besides microbiology, there will be a particular focus on the biochemistry of fermentation. In particular, studies shedding light on the role played by the microbial pathways and/or specific enzymes on both pro-technological and food nutritional properties in several steps of production are strongly encouraged.
Prof. Dr. Massimo Iorizzo
Prof. Dr. Gianluca Paventi
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. Fermentation 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 2100 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 foods
- alcoholic beverages
- microbial metabolism
- probiotics
- microbial biochemistry
- nutritional enrichment
- microbial culture
- functional foods
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