Submit to Foods Review for Foods Propose a Special Issue

Journal Menu

Journal Browser

► Journal Browser

Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Benefits of Publishing in a Special Issue
Published Papers

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 November 2020) | Viewed by 57142

Share This Special Issue

Special Issue Editors

Prof. Dr. Raffaella Di Cagno

E-Mail Website
Guest Editor

Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
Interests: molecular microbiology and biotechnology of vegetable/fruit, sourdough and cheese lactic acid bacteria; synthesis of biogenic compounds by lactic acid bacteria; transcriptomics and phenomics of lactic acid bacteria in response to plant niche environments; phenolics, fatty acids, phytochemicals; human intestinal microbiome in response to dietary habits
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Marco Gobbetti

E-Mail Website
Guest Editor

Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
Interests: nutrients; probiotics; prebiotics; fermentation
Special Issues, Collections and Topics in MDPI journals

Dr. Pasquale Filannino

E-Mail Website
Guest Editor

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
Interests: lactic acid bacteria; yeasts; fermentation; metabolomics; functional foods and beverages; bioactive compounds; phenolics; phytochemicals; novel foods; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The journal Foods (ISSN 2304-8158) is currently running a Special Issue entitled “Microbial Metabolic Pathways and the 'Fermented Plant Foods‒human health' Axis”, for which we are serving as Guest Editors. The Special Issue aims to build a solid platform to discuss the multitude of microbial metabolic pathways that may potentially affect the health-promoting properties of plant-based foods during fermentative processes. Fermentations may lead to significant changes in the health-promoting features of fruit- and vegetable-based foods and beverages. Lactic acid fermentation is the most widespread and represents an established biotechnological tool. Nevertheless, the functionality of the most representative microbial groups (e.g., yeasts, acetic acid bacteria, and lactic acid bacteria) involved in plant fermentations deserves to be further exploited to increase the level of bioactive compounds or to decrease that of antinutritional factors during fermentation. The exploitation of microbial metabolic pathways along the “fermented plant foods‒human health” axis is strictly linked to food products innovation, which is approaching novel formulations based on natural ingredients or food industry by-products as functional ingredients.

We would like to invite you to contribute with high-quality original research and review papers addressing the most innovative and relevant findings on the functional exploitation of microbial metabolic pathways during fruit and vegetable fermentation.

Prof. Dr. Raffaella Di Cagno
Prof. Dr. Marco Gobbetti
Dr. Pasquale Filannino
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

fermentation
microbes
fruits
vegetables
phenolic compounds
metabolism
novel foods
bioactivity
phytochemicals

Benefits of Publishing in a Special Issue

Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (11 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Editorial

Jump to: Research

3 pages, 175 KiB

Open AccessEditorial

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis

by Raffaella Di Cagno, Pasquale Filannino and Marco Gobbetti

Foods 2021, 10(5), 1105; https://doi.org/10.3390/foods10051105 - 17 May 2021

Cited by 1 | Viewed by 1739

Abstract

Plant matrices are widely recognized as valuable sources of several health promoting compounds [...] Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

Research

Jump to: Editorial

16 pages, 712 KiB

Open AccessArticle

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

by Christos Bontsidis, Athanasios Mallouchos, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos and Stavros Plessas

Foods 2021, 10(4), 768; https://doi.org/10.3390/foods10040768 - 3 Apr 2021

Cited by 41 | Viewed by 4885

Abstract

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

12 pages, 1021 KiB

Open AccessArticle

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation

by Luis E. Rojas Tovar and Michael G. Gänzle

Foods 2021, 10(2), 340; https://doi.org/10.3390/foods10020340 - 5 Feb 2021

Cited by 17 | Viewed by 3692

Abstract

Non Celiac Wheat Sensitivity (NCWS) is an intolerance to wheat products and individuals with NCWS often adhere to a gluten free diet. However, gluten free diets are often associated with a reduced sensory and nutritional quality. Wheat Germ Agglutinin (WGA) is one of the wheat components linked to NCWS. This study explored the fate of WGA during sourdough fermentation. To assess the role of thiol-exchange reactions and proteolysis, sourdoughs were fermented with Fructilactobacillus sanfranciscensis DSM20451, F. sanfranciscensis DSM20451ΔgshR, which lacks glutathione reductase activity, or Latilactobacillus sakei TMW1.22, with or without addition of fungal protease. The conversion of WGA was determined by size exclusion chromatography of fluorescence-labeled WGA, and by enzyme-linked immunosorbent assay (ELISA). Commercial whole wheat flour contained 6.6 ± 0.7 μg WGA/g. After fermentation with L. sakei TMW1.22 and F. sanfranciscensis DSM20451, the WGA content was reduced (p < 0.05) to 2.7 ± 0.4 and 4.3 ± 0.3 μg WGA/g, respectively, while the WGA content remained unchanged in chemically acidified controls or in doughs fermented with F. sanfranciscensis DSM20451ΔgshR. Protease addition did not affect the WGA content. In conclusion, the fate of WGA during sourdough fermentation relates to thiol-exchange reactions but not to proteolytic degradation. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

17 pages, 3156 KiB

Open AccessArticle

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

by Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno and Lamia Ayed

Foods 2021, 10(2), 294; https://doi.org/10.3390/foods10020294 - 1 Feb 2021

Cited by 10 | Viewed by 3778

Abstract

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Graphical abstract

17 pages, 1390 KiB

Open AccessArticle

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

by Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore and Marco Gobbetti

Foods 2021, 10(2), 286; https://doi.org/10.3390/foods10020286 - 31 Jan 2021

Cited by 19 | Viewed by 3002

Abstract

Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

21 pages, 1621 KiB

Open AccessArticle

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

by Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca and Carlo Giuseppe Rizzello

Foods 2021, 10(1), 182; https://doi.org/10.3390/foods10010182 - 18 Jan 2021

Cited by 55 | Viewed by 6771

Abstract

Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Graphical abstract

14 pages, 2695 KiB

Open AccessArticle

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

by Marta Acin-Albiac, Pasquale Filannino, Kashika Arora, Alessio Da Ros, Marco Gobbetti and Raffaella Di Cagno

Foods 2021, 10(1), 97; https://doi.org/10.3390/foods10010097 - 5 Jan 2021

Cited by 22 | Viewed by 4295

Abstract

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

15 pages, 1895 KiB

Open AccessArticle

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

by Yue Xu, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin and Netsanet Shiferaw Terefe

Foods 2020, 9(12), 1803; https://doi.org/10.3390/foods9121803 - 4 Dec 2020

Cited by 31 | Viewed by 6120

Abstract

Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the L. gasseri strain and juice concentration. Fermentation of carrot juice by L. gasseri enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by Lactobacillus gasseri DSM 20077 and the concentrated juice fermented by Lactobacillus gasseri DSM 20604. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

31 pages, 11875 KiB

Open AccessArticle

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

by Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt and Emanuele Zannini

Foods 2020, 9(11), 1706; https://doi.org/10.3390/foods9111706 - 20 Nov 2020

Cited by 24 | Viewed by 5734

Abstract

Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Graphical abstract

27 pages, 2860 KiB

Open AccessArticle

Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose

by Julia Bechtner, Christina Ludwig, Michael Kiening, Frank Jakob and Rudi F. Vogel

Foods 2020, 9(9), 1150; https://doi.org/10.3390/foods9091150 - 21 Aug 2020

Cited by 7 | Viewed by 4036

Abstract

Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic acid bacteria within the water kefir consortium, being highly adapted to survive in this environment, while producing high molecular weight dextrans from sucrose. In this work, we extensively studied the physiological response of L. hordei TMW 1.1822 to sucrose compared to glucose, applying label-free, quantitative proteomics of cell lysates and exoproteomes. This revealed the differential expression of 53 proteins within cellular proteomes, mostly associated with carbohydrate uptake and metabolism. Supported by growth experiments, this suggests that L. hordei TMW 1.1822 favors fructose over other sugars. The dextransucrase was expressed irrespectively of the present carbon source, while it was significantly more released in the presence of sucrose (log₂FC = 3.09), being among the most abundant proteins within exoproteomes of sucrose-treated cells. Still, L. hordei TMW 1.1822 expressed other sucrose active enzymes, predictively competing with the dextransucrase reaction. While osmolysis appeared to be unlikely, sucrose led to increased release of a multitude of cytoplasmic proteins, suggesting that biofilm formation in L. hordei is not only composed of a polysaccharide matrix but is also of proteinaceous nature. Therefore, our study highlights the intrinsic adaptation of water kefir-borne L. hordei to sucrose-rich habitats and provides fundamental knowledge for its use as a starter culture in plant-based food fermentations with in situ dextran formation. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Figure 1

17 pages, 3339 KiB

Open AccessEditor’s ChoiceArticle

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

by Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen and Michael Gänzle

Foods 2020, 9(7), 943; https://doi.org/10.3390/foods9070943 - 16 Jul 2020

Cited by 53 | Viewed by 11797

Abstract

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and non-celiac wheat sensitivity. ATI are involved in plant self-defense against insects and possibly in grain development. Notably, they are largely resistant to gastrointestinal proteases and heat, and their inflammatory activity affects not only the intestine, but also peripheral organs. The aim of this study was to understand the changes of ATI throughout the sourdough and yeast-fermented bread-making processes. ATI tetramers were isolated, fluorescein-labelled, and added to a mini-dough bread-making system. When the pH decreased below 4.0 in sourdough fermentation, the ATI tetramers were degraded due to the activation of aspartic proteases, whilst in yeast fermentation, ATI tetramers remained intact. The amylase inhibitory activity after sourdough fermentation decreased significantly, while the concentration of free thiol groups increased. The glutathione reductase activity of Fructilactobacillus sanfranciscensis did not contribute to the reduction of ATI tetramers. Compared to the unfermented wheat, sourdough fermentation was able to decrease the release of pro-inflammatory cytokines monocyte chemoattractant protein-1 (MCP-1) and tumor necrosis factor alpha (TNF-α) in quantitative ATI extracts added to the human monocytic cell line THP-1. The current data suggest that sourdough fermentation can degrade ATI structure and bioactivity, and point to strategies to improve product development for wheat sensitivity patients. Full article

(This article belongs to the Special Issue Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis)

► Show Figures

Journal Menu

Journal Browser

Microbial Metabolic Pathways and the “Fermented Plant Foods ‒ Human Health” Axis

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Published Papers (11 papers)

Editorial

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI