New Frontiers in Fermented Products – 2nd Edition

Dear Colleagues,

Fermented foods and beverages represent the first processed food products consumed by humans.

They are produced through the metabolic activity of microorganisms through two main methods including “wild or spontaneous fermentation” due to microorganisms that are naturally present in the raw food matrices or processing environment, such as kimchi, and some fermented soy products, and “culture-dependent fermentation” performed via the addition of starter cultures, such as kefir and kombucha. There are several variables in the fermentation process including the microorganisms, the nutritional ingredients and the environmental conditions, leading to different products.

Fermentation generates antimicrobial end-products, such as organic acids, ethanol, and bacteriocins that may reduce risk of contamination improving the shelf life of the products and conferring new and desirable organoleptic characteristics completely unlike from the starting material ones. Fermented foods are increasingly studied for their properties that reach well-beyond preservation and sensory attributes.

Advantages of fermentation are the reduction of possible toxins and anti-nutrients, and the content of fermentable carbohydrates increasing the tolerance of the products in patients with bowel disorders, and also the microbial conversion of raw matrix compounds to biologically active metabolites exerting beneficial effects on human health.

The main objective of this Special Issue is to highlight the traditional and innovative technologies involved in the production of fermented foods and beverages.  It may include original research articles and reviews studying the aspects of fermentation processes, microbiological, technological and sensory aspects, shelf life and health benefits of fermented products.

Dr. Alessia Fazio
Dr. Chiara La Torre
Guest Editors

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