Latest Advances in Fermentation Microorganisms in the Food Field

Dear Colleagues,

Fermentation is a process recognized for improving food mechanical, physicochemical, sensory, nutritional and safety properties. It provides a wide range of foods with enhanced flavor, reduced risk of food poisoning and increased storage stability. Likewise, it helps break down compounds into more accessible forms to digest and assimilate, and reduces the amount of toxins and pathogens in food. In addition, some microorganisms responsible for fermentation produce bioactive compounds that strengthen the immune system and improve health, which is becoming increasingly important for consumers looking for quality, healthier and palatable foods. Alongside that, consuming fermented foods helps reduce the risk of non-communicable diseases. For these reasons, it is increasingly relevant to use appropriate microorganisms as starter cultures that are safe for the consumer, promote the beneficial properties of fermented foods, and give both technological and economic advantages to the processes. Moreover, a growing interest has recently been shown in fermentation technology to valorize food wastes and by-products, and convert them into valuable products (e.g., enzymes, antibiotics, pigments, surfactants, antioxidants and biofuels).

In this context, it is a pleasure to invite all interested researchers dedicated to the study of microorganisms (traditional or novel) responsible for fermentation to obtain different foods or beverages, the analysis of their functional properties and nutraceutical compounds, and the revalorization of food waste to contribute to this Special Issue.

Dr. Liliana Morales-Barrera
Prof. Dr. Eliseo Cristiani-Urbina
Guest Editors

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 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.

• fermentation microorganisms
• fermented foods and beverages
• fermented functional foods
• nutraceuticals from fermented foods
• bioactive molecules in fermented food
• revalorization of food wastes and by-products
• prebiotics and probiotics studies