Microbial Safety of Fermented Foods, 2nd Edition
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 10792
Special Issue Editor
2. Department of Veterinary Medicine, School of Sciences and Technology, University of Évora, Évora, Portugal
Interests: food microbiology; food science and technology; food fermentation; molecular biology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue is the continuation of the previous Special Issue “Microbial Safety of Fermented Products”.
Fermented foods comprise very diverse fermented foods and beverages with a long history of worldwide importance for human nutrition, health, and our economy.
The main groups of fermented foods include the following: cereals (bread and sake); vegetables, fruits, and legumes (table olives, pickles, and vinegar); milk (cheese, yogurt, and kefir); meat and meat products (ham and sausages); fish products (anchovies and herring); and alcoholic beverages (wine and beer).
A huge diversity of indigenous microorganisms, mostly bacteria and yeasts, are associated with this vast variety of fermented foods. They not only differ according to the raw materials or the obtained final products, but also in their distinct fermentative behavior.
The microbial safety of these fermented foods is, however, menaced by the potential presence of microbial pathogens, which are included in the aforementioned microbial diversity. Pathogens may not only be harmful in themselves, but they may also cause harm through the toxins and other secondary products they release, such as mycotoxins or biogenic amines.
To assure the quality and safety of fermented foods, different approaches are not only needed to successfully control the indigenous microbiota and conduct fermentations, which include the use of a starter culture, but also to effectively preservative methodologies.
All manuscripts that fall under these specific topics are welcome.
Dr. Marta Laranjo
Guest Editor
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