Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 424
Special Issue Editors
Interests: food fermentation process; flavor composition; beneficial bacterial strains; omics; fermentation mechanism; molecular mechanism
Interests: fermented food; starter culture; flavor; lactic acid bacteria; yeast
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microorganisms play an important role in the process of food fermentation. With the improvement of people's living standard, the quality and functional characteristics of fermented food have been paid more attention. Therefore, in order to fully understand and improve the active substances and their functional properties of fermented foods, this topic will focus on the screening and modification of beneficial strains in the food fermentation process, the active substances produced in the fermentation process and their identification, and the corresponding functional properties.
Dr. Ling Sun
Dr. Xinping Lin
Guest Editors
Manuscript Submission Information
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Keywords
- food fermentation
- food microbiology
- fermentation technology
- fermented food
- functional properties
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