Advances in Organic Food Processing and Probiotic Fermentation

Dear Colleagues,

The fields of organic food processing and probiotic fermentation have seen significant advancements in recent years, driven by the increasing consumer demand for natural, minimally processed foods with enhanced health benefits. Traditional fermentation techniques have evolved with the incorporation of modern biotechnological methods. These advancements have enabled the development of functional foods and beverages that not only improve shelf life and safety but also offer enhanced nutritional and sensory qualities. The growing understanding of microbial metabolism, enzyme activities, and the role of bioactive compounds has been pivotal in improving the efficiency, quality, and health benefits of fermented products. Additionally, the application of emerging technologies has further transformed the landscape of organic food processing, making it possible to produce high-quality products with consistent characteristics and improved functional properties.

This Special Issue on “Advances in Organic Food Processing and Probiotic Fermentation” seeks high-quality research focusing on the latest advancements and trends that are shaping the future of organic food processing and probiotic fermentation, contributing to the development of healthier and more sustainable food products. We welcome submissions that address a wide range of topics, including but not limited to the following:

• The development and optimization of novel fermentation processes for organic food production (e.g., improving fermentation for organic vegetables, grains, dairy alternatives, etc.)
• Innovative approaches in enhancing the safety, quality, and functional properties of probiotic foods and beverages (e.g., integrating prebiotics, enhancing microbial stability, improving bioactive compound retention, etc.)
• The exploration of health benefits linked to bioactive compounds produced during fermentation (e.g., peptides from fermented grains, antioxidants in fermented beverages, probiotic effects on gut health, etc.)
• The impact of different microbial strains and fermentation conditions on sensory and nutritional quality (e.g., strain selection for enhanced flavor, pH and temperature adjustments for better microbial growth, etc.)
• Sustainable and scalable approaches to organic food processing and fermentation techniques (e.g., reducing water and energy use in large-scale fermentation, optimizing resource efficiency in organic production, etc.)

Dr. Xueqian Su
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. Processes 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 2400 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.

• organic food processing
• probiotic fermentation
• fermentation optimization
• microbial strains
• bioactive compounds
• functional foods
• sustainable food production
• nutritional quality
• sensory attributes
• health benefits