Microbe-Mediated Enhancement of Food Fermentation and Bioactive Properties in Traditional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 1108
Special Issue Editors
Interests: lactic acid bacteria; yeasts; probiotic; fermented food; sourdough; dairy products
Special Issues, Collections and Topics in MDPI journals
Interests: fermented foods; lactic acid bacteria (LAB); yeasts; food microbiology; food quality; PCR-based techniques; starter cultures; probiotic; antimicrobial activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial fermentation is a key process in the production of many traditional foods, enhancing their flavours, sensory aspects, and preservation. This process employs profuse interactions among various microorganisms that act together to modify simple ingredients into foods with unique and easily recognisable features recognizable. The best known and most significant microorganisms used in food fermentation are lactic acid bacteria, acetic acid bacteria, yeasts, moulds, and also Bacillus species with distinct characteristics, contributing not only to enhance the flavour, texture, and shelf-life of food but also to significantly increase the nutritional value through the production of different bioactive compounds.
Ongoing research continues to explore the health potential of these compounds, positioning fermented foods as valuable components of a healthy diet that improve gut health and overall well-being. Techniques such as multi-omics approaches allow researchers to better understand microbial dynamics and their effects during fermentation.
This Special Issue aims to exchange and share research results and updates surrounding the utilisation potential of fermentation.
To this end, we invite you to submit original research articles, review articles, and short communications on advances in microbial food fermentation, bioactive components, and related health aspects.
Dr. Anna Reale
Dr. Tiziana Di Renzo
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 250 words) can be sent to the Editorial Office for assessment.
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- lactic acid bacteria
- yeasts
- Bacillus
- acetic acid bacteria
- food fermentation
- bioactive compounds
- biological activities
- starter culture
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