Next-Generation Biotics in Fermented and Functional Foods
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".
Deadline for manuscript submissions: 30 May 2026 | Viewed by 25
Special Issue Editors
Interests: food biotechnology; microbiology of functional and fermented foods; bioactive compounds; microbial metabolites; food safety; natural antimicrobials; bioprocessing innovations
Interests: ecology of microorganisms; food safety; antimicrobials; natural compounds; biodegradation and biodeterioration
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Functional foods and beverages enriched with prebiotics, probiotics, and postbiotics represent a rapidly expanding research area due to their potential to improve gut health, modulate immunity, and enhance overall well-being. This Special Issue seeks to gather high-quality research and reviews that address the roles, mechanisms, and applications of these (bio)active components in fermented and functional products. Topics include the microbial ecology of fermented and fucntional foods, novel prebiotic sources and traditional patterns, design of synbiotic formulations, postbiotic roles in foods and beverages, clinical and nutritional evidence of efficacy, technological innovations for improving stability and delivery, safety assessment, and consumer acceptance. Contributions bridging food technology, microbiology, and nutrition are highly encouraged.
Dr. Olja Šovljanski
Dr. Ana Tomić
Guest Editors
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. Fermentation is an international peer-reviewed open access monthly 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 2100 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
- prebiotics
- probiotics
- postbiotics
- synbiotics
- functional foods
- fermented foods
- gut microbiota
- bioactive metabolites
- food biotechnology
- nutraceuticals
- microbial fermentation
- food safety
- consumer acceptance
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