New Trends in Food Fermentation and Beverage – Fermentative Bacteria, Yeasts, and Molds
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 856
Special Issue Editors
Interests: food fermentation; dairy; wine fermentation; food safety; probiotics; functional foods; food processing; lactic acid bacteria; yeast; table olives; biofilm; predictive microbiology
Interests: food fermentation; microbial communities; wine fermentation; massive sequencing; lactic acid bacteria; yeast; molecular biology
Interests: food fermentation; wine fermentation; food safety; sourdough; functional foods; food processing; lactic acid bacteria; yeast; circular bioeconomy; phenolics; Lactic acid bacteria recombinant enzymes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation processes have been used for centuries for the production and preservation of food and can be addressed by bacteria, yeasts or molds. In addition to the contribution of fermentation to food quality, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates and health promoters has recently increased. Fermented food and beverages have been linked to multiple health benefits, such as anti-oxidant, anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, gastrointestinal protective, hepatoprotective, neuroprotective, and photoprotective activities.
The objective of this Special Issue is to gather more information on the new trending aspects of the implementation of fermentation processes for the production of food and beverages. We would like to invite researchers to submit their research or review articles related to novel fermented products, application of new starter cultures, new procedures to increase quality and control through fermentation, and characterization of bioactive properties in foods derived from fermentation.
Dr. Joaquín Bautista-Gallego
Dr. Maria Del Carmen Portillo
Dr. José Antonio Curiel
Guest Editors
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Keywords
- bacteria
- yeast
- mold
- foods
- starters
- technological applications
- functional properties
- quality
- safety
- novel species
- fermentation
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