Microbial Fermentation in Food Production: From Raw Ingredients to Functional Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 15 March 2025 | Viewed by 226
Special Issue Editors
Interests: food biotechnology; fermentation processes; rheological properties; stability and shelf life of products; bioactive compounds; food chemistry; by-product valorization
Special Issues, Collections and Topics in MDPI journals
Interests: food quality; antioxidant properties; active packaging; sensors for food safety; by-products; intelligent packaging
Interests: glycerol bioconversion into value-added products; fermentation processes; waste valorization; biofilms, microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: food biotechnology; food fermentation; bioactivity of natural extracts and chemical synthesized compounds; immobilization and microinjection of enzymes and microorganisms; microencapsulated bioactive powders; in vitro gastrointestinal digestions; developing innovative functional foods; food science; molecular gastronomy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial fermentation is a cornerstone of food production, transforming raw ingredients into a diverse range of products with enhanced nutritional, sensory, and functional properties. The rapid advancements in biotechnology and microbiology have unlocked new potential in fermentation processes, leading to the development of functional foods which promote health and well-being. These innovations are driving the evolution of food products with improved flavor, texture, shelf life, and bioactivity, creating opportunities for sustainable and efficient food production.
This Special Issue explores the latest advancements and applications of microbial fermentation in the food industry. We welcome original research articles and reviews on topics including identifying and optimizing microbial strains, novel fermentation techniques, enhancing functional properties through fermentation, and integrating omics technologies in fermentation research. Studies focusing on the development of functional foods, the role of fermentation in improving food safety and quality, and the exploration of new raw materials for fermentation are also encouraged.
We look forward to receiving your contributions.
Dr. Bernadette-Emőke Teleky
Dr. Silvia-Amalia Nemes
Dr. Laura Mitrea
Prof. Dr. Dan Cristian Vodnar
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
- microbial fermentation
- functional foods
- food biotechnology
- probiotics
- prebiotics
- fermented foods
- food quality
- nutritional enhancement
- sustainable food production
- fermentation technology
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Dear Colleagues,
Microbial fermentation is a cornerstone of food production, transforming raw ingredients into a diverse range of products with enhanced nutritional, sensory, and functional properties. The rapid advancements in biotechnology and microbiology have unlocked new potential in fermentation processes, leading to the development of functional foods which promote health and well-being. These innovations are driving the evolution of food products with improved flavor, texture, shelf life, and bioactivity, creating opportunities for sustainable and efficient food production.
This Special Issue explores the latest advancements and applications of microbial fermentation in the food industry. We welcome original research articles and reviews on topics including identifying and optimizing microbial strains, novel fermentation techniques, enhancing functional properties through fermentation, and integrating omics technologies in fermentation research. Studies focusing on the development of functional foods, the role of fermentation in improving food safety and quality, and the exploration of new raw materials for fermentation are also encouraged.
