Microbial Communities in Fermented Foods

Dear Colleagues,

Fermentation has been utilized to modify and produce foods since antiquity. Humans soon learned that the characteristics of foods changed upon storage, gaining access to desirable new flavor profiles which can be exploited to preserve the food. The microbial and enzymatic actions responsible for the biochemical changes are associated with the beneficial effects in the sensory characteristics, digestibility, and nutrient content of fermented foods and beverages. Fermented foods exhibit many beneficial health effects. These are often attributed to the bioactive molecules synthesized in the microbial degradation of proteins and carbohydrates, which are also important for the preservation of gut microbial diversity thanks to the complex microbial communities involved. Fermentation has been an indispensable part of the human diet since ancient civilization and is still an integral part of local cultures and traditions in many developing countries. Its popularity is increasing in Western countries due to its numerous health implications. In this context, we wish to promote the development and diffusion of fermented products. Nearly all food commodities can be fermented, including meat, fish, milk, grains, fruit, and vegetable. Furthermore, fermentation can play a pivotal role in plant-based alternatives to meat/dairy products, introduce specific probiotics characteristics, and drive a sustainable and circular economy via the use of food by-products and waste conversion into high-value food products.

Dr. Lorenza Conterno
Dr. Maria Luisa Savo Sardaro
Guest Editors

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