Utilization and Control of Microorganisms during the Processing and Storage of Aquatic Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 20 November 2024 | Viewed by 127
Special Issue Editors
Interests: food science; aquatic products processing; quality and safety of seafood; foodomics
Special Issues, Collections and Topics in MDPI journals
Interests: fermented aquatic products; food microorganism; lactic acid bacteria; microbial community
Special Issues, Collections and Topics in MDPI journals
Interests: seafood fermentation; foodomics; flavor formation mechanism; protein–flavor interactions
Special Issues, Collections and Topics in MDPI journals
Interests: control of food-borne pathogens; quality and safety of seafood; microbial technology; biogenic amines in seafood
Special Issue Information
Dear Colleagues,
Microorganisms exert a significant influence on the quality of aquatic products. Therefore, beneficial microorganisms and their metabolites can be utilized to enhance the safety, flavor, and shelf life of food, as well as the control of spoilage and pathogenic microorganisms to avoid the deterioration of quality during the processing and storage of aquatic products. Processing aids in fermentation, which can enhance the flavor, nutrition, and digestibility of aquatic products. For storage, novel techniques such as modified atmosphere packaging (MAP) with bio-based gases, quorum sensing regulation, as well as some new broad-spectrum bacteriostatic agents can be employed to inhibit the growth of spoilage and pathogenic microorganisms, extending the freshness and shelf-life of products. The outlook is promising, with ongoing research into novel microbial strains and enzymes offering more sustainable and efficient solutions; this includes bio-preservation agents that are natural, non-toxic, and have a minimal impact on the environment. Additionally, the integration of microbiological technology with advanced packaging materials and nanotechnology holds potential regarding the development of innovative products that are able to satisfy the increasing consumer demand for high-quality, safe, and eco-friendly aquatic products.
Dr. Yongqiang Zhao
Dr. Chunsheng Li
Dr. Yueqi Wang
Dr. Di Wang
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
- aquatic products
- processing and storage
- fermentation
- quality control
- quorum sensing
- metabolome, transcriptome and macrogenome
- flavor
- microbial community
- lactic acid bacteria
