Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics

Dear Colleagues,

Traditional fermented foods are an indispensable part of food culture around the world, with great economic and nutritional value and,  based on unique local production technologies and traditional habits, these fermented products have developed distinctive regional characteristics. The fermentation process involves various microorganisms that utilize the nutrients present in raw foods to produce a wide range of bioactive compounds, resulting in fermented foods presenting desirable aromas, flavors, textures, and health benefits. With the development of the economy and industry, the types and brands of fermented foods available in world markets are becoming increasingly diversified. Therefore, revealing the secrets of fermented products and promoting the spread of fermented foods promises bring new opportunities and challenges to traditional fermented food producers.

This special issue aims to present advanced research on traditional fermented foods and the topics to be discussed include, but are not limited to, the composition of fermentation microorganisms, sensory properties, physicochemical compositions, flavor characteristics, as well as the dynamic changes of microorganisms during the fermentation process and their impact on flavor formation. Fermentation driven by specific microorganisms and the application of combined multi-omics technologies in fermented foods are particularly encouraged. We welcome the submission of original research articles and reviews on these topics.

Prof. Dr. Anjun Chen
Guest Editor

Manuscript Submission Information

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• fermented food quality characteristics
• sensory properties
• physiochemical compositions
• volatile composition
• fermentation microorganisms
• omics in fermented foods