New Insights in Microbial Diversity of Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 10320
Special Issue Editors
Interests: food microbiology; lactic acid bacteria (LAB); gut microbiota; probiotics; metagenomics; nutrigenomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods represent many food products produced across diverse cultural and geographic backgrounds and consumed worldwide. Microbial consortia associated with such products, including bacteria, fungi, and viruses, are key to the quality and safety of fermented foods, whether they act as fermentation starters or non-starters. While many studies have examined the composition of the microbial communities in fermented foods, in-depth investigations of the microbiomes, microbiota and microbial metabolites are still scarce. This Special Issue highlights research on microbiota structure and function in fermented food products, with a focus on the interaction between microorganisms and raw materials. We seek papers making a significant contribution to uncovering microbial activities and processes that affect the organoleptic, nutritional, and functional characteristics of the final products.
Dr. Vania Patrone
Dr. François Bourdichon
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. 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
- fermentation
- microbiome
- microbiota
- metabolites
- food safety
- food security
- sensorial attributes
- health