Health Benefits of Fermented Foods and Beverages: From Bioactive Compounds Synthesis to Physiological Effects
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 May 2024) | Viewed by 1142
Editor
Interests: food/feed fermentation; lactic acid bacteria; food/feed chemical and biosafety; food/feed technologies development; by-product valorization; sustainable technologies; functional food/feed; nutraceuticals
Special Issue Information
Dear Colleagues,
Fermented food and beverages have become an important solution for public health improvement. Fermented foods and beverages are traditional constituents of the human diet and have been produced and consumed since the development of human civilizations. Nowadays, fermented food products are generally defined as foods or beverages made via controlled microbial growth and enzymatic conversions of major and minor food components. However, spontaneous fermentation schemes remain popular in small-scale manufacturing. Additionally, spontaneous fermented substrates are a promising source of microorganisms, and the latter can be used for many other biotechnological purposes, from chemicals preparation to neurotransmitter production. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Fermentation can also be described based on the food substrates, which include meats and fish, dairy, vegetables, soybeans and other legumes, cereals, starchy roots, and grapes and other fruits, etc. Research in this field is of high priority.
The goal of this Special Issue is to publish both recent innovative research results, as well as review papers on the health benefits of fermented foods and beverages, including bioactive compound synthesis, as well as physiological effects. Review and research papers on novel metabolite synthesis and microbial strains are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the topic relevance before submitting the manuscript.
Prof. Dr. Elena Bartkiene
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 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.
Keywords
- food/beverage fermentation
- health benefits
- bioactive compound
- functional food
- food microbiota
- nutraceuticals
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