Functional Properties of Microorganisms in Fermented Foods, 2nd Edition

Dear Colleagues,

Fermented foods have a long history and rich variety, and they are popular all over the world. The fermentation of beneficial microorganisms can not only preserve foods effectively, but also give the foods a unique flavor and enrich their nutritional value. The precise development and utilization of superior strains in traditional fermented foods is of great significance for the improvement of their quality. A comprehensive analysis of the functional properties of beneficial microorganisms in fermented foods is a theoretical prerequisite for the development of high-quality fermented foods. In this process, we need to analyze the formation mechanisms of unique flavors in fermented foods, the formation and/or enrichment mechanism of nutritional functions, and the role of microorganisms in the preservation of fermented foods. In addition, identifying the various parts of the processing of traditional fermented foods, achieving an industrial scale of production, and creating innovative fermented foods are urgent technical tasks for the fermented food industry. We are pleased to invite you to submit papers to this Special Issue that highlight the functional properties of microorganisms in fermented foods and the innovative applications of food microorganisms and their metabolism in these foods.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

(1) The mining and transformation of dominant strains and their fermentation characteristics;

(2) The evaluation of the functional properties of fermented foods;

(3) Applications of beneficial microorganisms and their metabolites in food;

(4) Process control technologies of fermented foods;

(5) The formation of flavor and functional nutrition in fermented foods and evaluation methods;

(6) Novel fermented foods.

We look forward to receiving your contributions.

Dr. Tao Wang
Prof. Dr. Junjie Yi
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.

• fermented food
• functional properties
• functional nutrition
• flavor
• antibacterial properties
• preservation

• Functional Properties of Microorganisms in Fermented Foods in Fermentation (6 articles)