New Technologies on Microbiology of Traditionally Fermented Food
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 3829
Special Issue Editor
Interests: traditionally fermented foods; microbial community; multi-omics; environmental stresses; microbial physiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Traditionally fermented foods, have been consumed by humans for thousands of years, and they are receiving increased attention by researchers, However, most fermented foods are produced by spontaneous fermentation, and the fermentation processes are still uncontrolled and the quality formation mechanisms remains unclear. With the development of new scientific techniques, new production processes are developed and applied during the manufacture of traditionally fermented foods. As a result, the microbiota and flavor related to the quality development are revealed gradually.
The purpose of this Special Issue is therefore to disseminate the new technologies and microbiology of traditionally fermented foods. Particular attention will be given to those studies that address new production process applied in fermented foods, microbial community involved in quality formation of fermented foods.
Prof. Dr. Chongde Wu
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 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. Applied Sciences 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 2400 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
- traditionally fermented foods
- manufacture of fermented foods
- emerging technologies
- microbial community
- sensory and food quality
- food fermentation
