Recent Trends in Lactobacillus and Fermented Food

Dear Colleagues,

Fermentation involves a challenging technological process which aims to improve the nutritional, textural, and sensorial characteristics of the final products. For more than 5000 years, fermentation has been used in the manufacturing of different products, and today, it can be considered as a strategy to overcome numerous technologically issues. The use of lactic acid bacteria and yeast in the fermentation of different substrates can lead to the enrichment of bioactive compounds through enhancing their bioavailability in the final products, and to an improvement of their textural properties and sensorial attributes. At the same time, using fermentation in the manufacturing of different food products could enhance their shelf life due to the development of different organic acids, such as lactic or acetic.

Fermentation is currently considered a tool that could be successfully used in the enrichment of food such as bakery and pastry products, milk and dairy products, meat and meat products, alcoholic and non-alcoholic beverages, or even products before the end of their shelf life.

The aim of this Special Issue is to publish innovative research and reviews regarding the isolation/utilization of new lactic acid bacteria and yeast strains, their adaptability during the fermentation process, and their influence on the final product quality.

Dr. Laura Stan
Dr. Simona Chis
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.