10th Anniversary of Fermentation: Feature Papers in the "Fermentation for Food and Beverages" Section

Dear Colleagues,

As we celebrate the 10th anniversary of Fermentation, it is with great excitement that we announce the upcoming Special Issue titled “10th Anniversary of Fermentation: Feature Papers in the 'Fermentation for Food and Beverages' Section”.

Fermentation is a traditional biotechnological process that transforms raw food materials into nutritious and enjoyable products. This process enhances the flavor, aroma, and texture of foods while also improving their nutritional value and digestibility. Fermented foods and beverages have been an integral part of human diets across various cultures and are gaining popularity due to their health benefits and natural appeal. Moreover, the food industry is encouraged to adopt sustainable practices and view fermentation as a natural strategy for producing functional foods with minimal environmental impact. Continued exploration of traditional fermentation methods and their adaptation to modern needs is likely to expand the functional food market.

This Special Issue seeks to publish high-quality original research and review articles covering all aspects of the latest fermentation advancements for food and beverage. We invite researchers from related fields to contribute and share their insights on this dynamic area. Topics of interest for this Special Issue include, but are not limited to, the following:

• Wine fermentation: Alcoholic and malolactic fermentations, using conventional cultures and emerging species as non-Saccharomyces yeasts and alternative lactic acid bacteria. Influence on sensory profile, chemical and microbiological stability, and wine safety;
• Acetic fermentation: Acetic acid bacteria, emerging species, and novel acetified products. Influence on sensory profile, chemical and microbiological stability, and product safety;
• Fermented and functional foods: Nutraceuticals, health-improving foods, and the role of fermentation in enhancing functional properties;
• Biocompatibility of starter cultures: Exploring the role of starter cultures in the fermentation process and their interactions with food matrices;
• Cereal-based fermented foods: Beer fermentation, brews, and distilling processes;
• Dairy fermented products: The impact of fermentation on gut health, sensory quality, and stability of dairy products;
• Meat fermented products: Investigating the fermentation processes involved in meat-based products;
• Fermented vegetables, fruits, and juices: The role of fermentation in enhancing the nutritional and sensory qualities of plant-based products;
• New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
• Emerging non-thermal technologies: Techniques for sanitizing and producing safer fermented products, as well as the development of more effective starter cultures;
• High throughput techniques: Applications of advanced techniques to screen microbial populations in fermented foods;
• Metabolomic/foodomic techniques: Analyzing the impact of microbial communities on the sensory, nutritional, and functional properties of fermented foods;
• In vitro fermentation models: The development and application of in vitro models to simulate human fermentation processes, including their use for studying gut microbiota and digestion.

Prof. Dr. Alice Vilela
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. 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.

• Saccharomyces
• non-Saccharomyces
• Lactic acid bacteria
• Lactobacillus plantarum
• Acetic acid bacteria
• Probiotics, prebiotics and postbiotics
• Biocontrol
• Sensory profile and consumer acceptance
• Off-flavors
• Bacteriocins
• Enzymes
• Functional foods
• Mixed fermentations
• Co-inoculations/ sequential inoculations
• Solid fermentation
• Fermentation models.