Microbial Communities in Fermented Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 29 February 2024 | Viewed by 283

Special Issue Editors

Food and Technology Area, Institute for Mountain Agriculture and Food Technology, Research Centre Laimburg, 39040 Auer, Italy
Interests: fermentation for alcoholic and non-alcoholic beverages; food fermentation; functional food compound; yeast; lactic acid bacteria; food safety; food technology; distillation
Special Issues, Collections and Topics in MDPI journals
Department of Anthropology, Northwestern University, 1810 Hinman Ave., Evanston, IL 60208, USA
Interests: food microbiology; food fermentation; food safety; lactic acid bacteria; health impact of fermented food and microbiome evolution
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation has been utilized to modify and produce foods since antiquity. Humans soon learned that the characteristics of foods changed upon storage, gaining access to desirable new flavor profiles which can be exploited to preserve the food. The microbial and enzymatic actions responsible for the biochemical changes are associated with the beneficial effects in the sensory characteristics, digestibility, and nutrient content of fermented foods and beverages. Fermented foods exhibit many beneficial health effects. These are often attributed to the bioactive molecules synthesized in the microbial degradation of proteins and carbohydrates, which are also important for the preservation of gut microbial diversity thanks to the complex microbial communities involved. Fermentation has been an indispensable part of the human diet since ancient civilization and is still an integral part of local cultures and traditions in many developing countries. Its popularity is increasing in Western countries due to its numerous health implications. In this context, we wish to promote the development and diffusion of fermented products. Nearly all food commodities can be fermented, including meat, fish, milk, grains, fruit, and vegetable. Furthermore, fermentation can play a pivotal role in plant-based alternatives to meat/dairy products, introduce specific probiotics characteristics, and drive a sustainable and circular economy via the use of food by-products and waste conversion into high-value food products.

Dr. Lorenza Conterno
Dr. Maria Luisa Savo Sardaro
Guest Editors

Manuscript Submission Information

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Keywords

  • fermentation
  • fermented foods and beverages
  • microbial degradation
  • microbial communities
  • meat/dairy products
  • probiotics
  • high-value food products

Published Papers

This special issue is now open for submission.
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