Potential Use of Microbiological Biodiversity for Future Food and Beverages Elaborations
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (20 February 2021) | Viewed by 12088
Special Issue Editors
Interests: winemaking; Wine microbiome; Wine Microorganisms; Oenology; fermentation; yeast; Beverages; Microbiological Biodiversity
Interests: interactions between yeasts and lactic acid bacteria in wine; Brettanomyces; actor of wines spoilage; development of specific Brettanomyces detection methods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In response to the burst of the societal demand for craft food and drinking products, research in food sciences, more specifically in food microbiology, is particularly focusing on microbial biodiversity in food. The challenge is immense. It is necessary to assure the consumer of the authenticity of a product, marked by its territoriality and developed with the least chemical inputs, while ensuring product safety and maintenance of its healthy and organoleptic qualities.
This Special Issue encourages authors to submit original research articles or reviews addressing food or beverage microbiota, innovative uses of microorganisms in food or beverage processes (matrix protection, product elaboration, etc.), and the implementation of microorganisms for the development of new products or processes.
Dr. Raphaëlle Tourdot-MaréchalProf. Hervé Alexandre
Guest Editors
Manuscript Submission Information
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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. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
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Keywords
- Food and beverages microbiota
- Communication between indigenous microorganisms
- Technological interest of yeasts and bacteria in Food science
- New microbial alternatives to chemical additives
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