Recent Trends in Lactobacillus and Fermented Food, 3rd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 249
Special Issue Editors
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; Food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation involves a challenging technological process which aims to improve the nutritional, textural and sensorial characteristics of the final products. For the last 5000 years, fermentation has been used in the manufacturing of different food products. Today, it could be considered a valuable strategy to overcome numerous technologically issues in any food category, such as bakery and pastry products, milk and dairy products, meat and meat products, alcoholic and non-alcoholic beverages. The use of lactic acid bacteria and yeast in the fermentation of different substrates could lead to the enrichment of bioactive compounds by enhancing their bioavailability in the final products, and to an improvement of their textural properties and sensorial attributes. At the same time, using fermentation in different food products’ manufacturing could enhance their shelf life due to the development of different organic acids such as lactic or acetic ones.
The aim of this Special Issue is to publish innovative researches and reviews regarding the isolation/utilisation of new lactic acid bacteria and yeast strains, their adaptability during the fermentation process and their influence on the final products’ quality.
Dr. Laura Stan
Dr. Simona Chis
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
- lactic acid bacteria
- fermentation
- adaptability
- bioactive compounds
- textural and sensory attributes
- nutritional value
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