Fermented Treasures: Exploring Tradition and Innovation in Traditional Foods

Dear Colleagues,

Traditional fermented foods exhibit remarkable diversity in flavors, textures, and nutritional properties, reflecting the unique ingredients, techniques, and indigenous microorganisms associated with a range of culinary traditions. Microorganisms such as bacteria, yeasts, and molds play critical roles in the fermentation process, transforming raw ingredients into flavorful, nutritious, and shelf-stable foods. These microbes contribute to the breakdown of complex carbohydrates, proteins, and lipids, releasing metabolites such as organic acids, vitamins, and bioactive compounds that enhance both the sensory and health-promoting attributes of fermented foods. This Special Issue explores the rich tapestry of traditional fermented foods through a microbiological lens, highlighting the pivotal role of microorganisms in shaping the fermentation process and the final characteristics of these foods.

This Special Issue invites the submission of original research articles, reviews, and perspectives that span various microbiological aspects of traditional fermented foods, including, but not limited to, the following:

• Microbial Ecology and Fermentation Dynamics: Investigations into the microbial diversity, population dynamics, and metabolic activities occurring during the fermentation process in traditional food production.
• Microbial Diversity and Functional Genomics: Utilization of advanced molecular techniques and omics approaches to characterize microbial communities, identify key functional genes, and decipher metabolic pathways relevant to the fermentation of traditional foods.
• Technological Aspects: Studies of traditional fermentation techniques, microbial methods, and their implications for food safety.
• Nutritional and Health Benefits: Studies evaluating the contribution of microbial metabolites, probiotics, and bioactive compounds derived from fermentation to the nutritional composition, flavor profile, and potential health effects of traditional fermented foods.

Dr. Teresa Semedo-Lemsaddek
Guest Editor

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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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.

• traditional products
• fermentation
• authocthonous microbiota
• microbiology
• microbial diversity
• food preservation
• probiotics
• metabolic activities
• nutritional composition
• health benefits