Microbial Resources and Health Effects of Traditional Fermented Food
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 9591
Special Issue Editors
Interests: functional foods; phenolic compounds; phytochemicals; flavonoids; anthocyanins; antioxidant activity; bioactivity; food chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: flavor chemistry; sensory analysis; food microbiology; food chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: anthocyanins; non-thermal processing; juice; enzyme; fruit and vegetable processing; quality; antioxidant activity
Special Issue Information
Dear Colleagues,
Fermentation is one of the oldest food processing and preservation technologies in human history. Various microorganisms participate in food fermentation processing, resulting in the formation of unique flavors and tastes and improved nutritive values. In recent years, there has been increasing interests in the consuming of traditional fermented food due to its proved healthy improving properties. These healthy beneficial of fermented food are maily due to the presence of diversed bioactive compounds generated by vartious microorganisms. Accordingly, traditional fermented food is also the ideal sources to discover potential microbial candidates for food processing, valuable compound fermentation and probiotic development. However, the correlation of health association, microorganisms and traditional fermented food is still less reveled. It is necessary to have a further deep research on the growth and metabolism of microorganisms and the generation of bioactive compounds through the fermentation processing, as well as potential healthy effects of traditional fermented food. This Special Issue is expected to collect original works or reviews on the latest advances and prospects of microbial resources and healthy association found in traditional fermented food. With the initiative in raising this Special Issue, we hope to publish research results that will further promote people's understanding of the healthy espects of traditional food and contribute to the discovery and preservation of potential microbial strians for further industiral applications.
Prof. Dr. Shengbao Cai
Prof. Dr. Junjie Yi
Prof. Dr. Linyan Zhou
Dr. Zhijia Liu
Guest Editors
Manuscript Submission Information
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Keywords
- traditional fermented food
- microorganisms
- probiotics
- bioactive compounds
- aromatic compounds
- health effects
- flavor analysis
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