Microbiota of Fermented Beverages
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (31 January 2018) | Viewed by 138658
Special Issue Editors
Interests: yeast fermentation processes; wine and beer fermentation; yeast physiology; bioprocess; biomass recycling
Special Issues, Collections and Topics in MDPI journals
Interests: fermented beverages; yeast physiology; yeast biotechnology; microbial interactions; natural antimicrobials non-conventional yeasts, carotenoids
Special Issues, Collections and Topics in MDPI journals
Interests: wine and beer fermentation; wine stability; wine polysaccharides and mannoproteins characterization; physiology and enzymatic activities of non-conventional wine yeasts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Artisanal or industrial fermented beverages are the result of the metabolic activity of a complex microbiota made of the indigenous microorganisms naturally associated with the raw materials, and/or selected microorganisms inoculated as starter cultures.
Indeed, the identification of the key microbial communities associated with the different fermented beverages and the understanding of the physiological and metabolic interactions among microorganisms, are essential for the management of the fermentation processes and to ensure the quality of the final product. Both culturable and non-culturable microorganisms may play an important role in the final product. Thus, currently, there is great attention around the development and combination of culture-dependent/independent and metagenomic approaches for the characterization of the microbiota, and the elucidation of its metabolic potential. Likewise, new and updated studies regarding the microbial interactions that occur at all the various stages of production of fermented beverages are desirable.
In this context, we encourage the submission of papers (research papers or reviews) dealing with the study of the microbiota associated with fermented beverages. Any news in this research field is presently of great interest, and up-to-date reports and review papers are sought.
Prof. Dr. Maurizio Ciani
Dr. Ilaria Mannazzu
Prof. Dr. Paola Domizio
Guest Editors
Manuscript Submission Information
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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. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
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Keywords
- alcoholic fermentation
- fermented beverages
- microbial diversity
- mixed culture
- spontaneous fermentation
- non-Saccharomyces yeast
- microbial interaction
- metagenomics
- bioactive compounds
- mannoprotein
- polysaccharides