Fermented Foods and Beverages in “The New Genetic Era”
A special issue of Genes (ISSN 2073-4425). This special issue belongs to the section "Microbial Genetics and Genomics".
Deadline for manuscript submissions: closed (31 March 2019) | Viewed by 291
Special Issue Editors
Interests: food microbiology; molecular biology and bacterial cenomics; microbiological risk analysis in the food chain; pathogenic and resistance to antibiotics bacteria
Interests: lactic acid bacteria; traditional fermented sausages and raw meat; antimicrobial peptides (bacteriocins); bioprotective cultures; probiotics for animals
Interests: agro-food microbiology; fermented food; microbial diversity; biotechnology and genetics of lactic acid bacteria
Interests: food microbiology; microbiology of fermented products; spore former bacteria; food safety; molecular biology of microorganisms; metagenomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation has, for a long time, been considered a good method to extend the shelf life of highly-perishable foodstuffs. Although many fermented products are produced in high amounts at the industrial scale, there are a number of lesser-known fermented foods with recipes that are transmitted as a cultural heritage, especially among rural populations around the world, and that are still produced in an artisanal way.
The fermentation process is driven by microorganisms that naturally colonize raw materials. The peculiar sensory and textural traits of fermented foods are due to the composition, dynamics, and metabolisms of the microbial populations responsible for the biochemical and physicochemical transformations occurring during the fermentation and ripening processes. Although many studies in the last few years have been conducted to identify, characterize and understand the key metabolic pathways used by bacteria to live in food ecosystems, this topic still represents a growing area of interest with respect to the genomics and molecular biology of microbial food fermentations.
Developing molecular tools and, more recently, next-generation sequencing technologies has helped us to better understand the mechanisms by which these microorganisms adapt to specific environment. In addition, the genetic insights of bacteria isolated from fermented foods represent a resource of biodiversity and evolution.
In this Special Issue, we aim to publish review and original research papers that address molecular tools, population genetic and taxonomy or functional genomic methods that highlight innovative knowledge in the field of ancient and new fermented foods and beverages.
Prof. Pier Sandro Cocconcelli
Dr. Graciela M. Vignolo
Dr. Cecilia Fontana
Dr. Daniela Bassi
Guest Editors
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Keywords
- Fermented Foods and Beverages
- Microbial populations
- Molecular techniques
- Functional genomics
- Bacterial genome
- Next generation sequencing
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