Frontier Research in Food Microbiology
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 (20 October 2022) | Viewed by 14755
Special Issue Editor
Interests: microbial fermentation; by-product valorization; probiotics; gut microbiota; antimicrobial compounds; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
One of the biggest challenges in the world of food is having the in-depth knowledge of the microbial communities of which several food products are or could be made up of. Microorganisms have great potential in the food industry, representing key factors both in food processing and spoilage. They play an important role in all the various processing steps of food production, from the handling of raw materials to waste treatment.
In this direction, microbial communities can serve as a functional reservoir; however, another important aspect is their function in food spoilage, intoxication, and disease.
All these aspects connected with microorganisms and food are a growing concern not only from an economic point of view but also from an environmental and public health perspective.
In light of these concerns, this Special Issue wishes to make a full contribution to the field of Food Microbiology.
The aim of this Special Issue is to gather knowledge concerning microorganisms in food and to highlight innovative research frameworks including:
- Taxonomy, genetics, biochemistry, and physiology of microorganisms that are used to make foods or that are responsible for food spoilage and foodborne diseases;
- Microorganisms involved in food fermentation;
- Microorganisms as a potential tool for food waste management and valorization;
- Microorganisms with claimed probiotic properties and studies on the survival and persistence of probiotics in the gastrointestinal tract;
- Microorganisms as an index of the sanitary quality of food and predictive microbiology applied to food products;
- New antimicrobial compounds that can be used in food/ beverage ecosystem and novel preservation techniques;
- New strategies for food product or processing innovation, including the applications of modern biotechnologies.
I invite you to submit research articles, reviews, communications, and concept papers focused on this broad research area and any related aspects.
Dr. Teresa Gervasi
Guest Editor
Manuscript Submission Information
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Keywords
- food production
- fermented products
- fermentation process
- biotechnologies
- bioprotection
- predictive microbiology
- antimicrobial and natural products
- probiotics
- food and health
- sustainability
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