Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More 2.0

Dear Colleagues,

This Special Issue is a continuation of our previous Special Issue: “Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More”.

Fermented foods are of high economic and practical significance. However, the majority of these food products remain strongly tied to regional and cultural features around the world, which reflect the local characteristics of related research and industry from different regions. At present, advanced biotechnology tools have revolutionized our ability to better control the fermentation process and to improve safety, quality, and nutritional issues without the loss of the particular attributes of fermented foods through the use of modernized processes.

In this view, we welcome research papers regarding the following themes (not an exhaustive list):

• Research for the molecular profiling of fermentation-related microorganisms and interactions, including omics-based approaches;
• Starter culture technology to improve the quality and safety of fermented foods;
• Improvement of the fermentation process toward more sustainable and healthy fermented foods, including lesser-known ethnic fermented foods that allow local communities to moderate/diminish the impact of COVID-19 and improve food security;
• Functional microbial metabolites of fermented foods;
• Molecular markers for traceability in fermented food origin and safety issues.

Dr. Fani Th Mantzouridou
Guest Editor

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