Editorial Board Members’ Collection Series on Fermented Foods: Diversity, Traditional Heritage and Innovation

Dear Colleagues,

Fermented foods (FFs) have been part of human diets for millennia and are still included in diets such as the Mediterranean and oriental diets, worldwide. Moreover, fermented foods offer several benefits in terms of quality, safety, nutrition, and organoleptic properties, which are greatly appreciated by consumers.

While the main role of fermentative microorganisms in the past was to reduce spoilage or pathogenic microbiota, currently, FFs are popular for their role in promoting health, sustainability, cultural heritage, regional diversity, and innovation.

In this Special Issue, we want to celebrate the diversity of fermented foods and their tradition and cultural heritage, which are present, for example, in ethnic fermented foods, but also their future, expressed mainly in novel and plant-based fermented foods, as alternative, healthier, and more sustainable protein sources. However, innovation does not come without its challenges and bottlenecks. Furthermore, the health benefits and risks of fermented foods will also be under the spotlight.

We wish to include all fermented food categories, namely dairy, meat, and plant-based foods, as well as fermented beverages, both alcoholic and non-alcoholic.

Manuscripts dealing with microbial foods in general, focusing on fermented foods, the use of starter cultures to boost and standardise the fermentation process, namely lactic acid bacteria, Gram-positive catalase-positive cocci, yeasts, and moulds, are welcome. Papers on food hazards, such as foodborne pathogens or biogenic amines, among others, and about the health benefits and risks of fermented foods and the role of probiotics are also within scope.

Dr. Marta Laranjo
Prof. Dr. Pengjun Shi
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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.

• fermented foods
• microbial foods
• starter cultures
• lactic acid bacteria
• Gram-positive catalase-positive cocci
• yeasts
• foodborne pathogens
• biogenic amines
• probiotics
• health benefits