Applications of Microbial Fermentation in Food Production
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 183
Fermentation has a long history and has been used for food production and preservation across the world for thousands of years. In the last decade, the consumption of fermented foods and beverages has increased rapidly worldwide due to their unique sensory properties and health benefits. During food fermentation, many kinds of microorganisms, including a wide variety of bacteria, yeasts and molds, are involved and hundreds of metabolites are produced, forming the unique fermentation aroma. The microbial ecology in fermented foods changes under the effect of external factors, resulting in the production of distinct microbial metabolites. These metabolites play an important role in the formation of the desired texture, taste, flavor and health benefits of many fermented food products. Therefore, the composition of the food microbiome has a strong influence on the flavor and quality of the final consumer product.
This Special Issue aims to collect original research and review articles assessing all aspects related to the microbial ecology of fermented foods and beverages (e.g., Chinese rice wine, fruit wine, cheese, soy sauce, vinegar, ham, etc.) and their micro-communities, quality control indicators and flavor compounds, as well as the potential hazards during the fermentation of food. These may include the dynamics of the microorganisms participating in the developing micro-communities during fermentation along with their interactions, as well as their effect on bioactive compounds and compounds associated with the sensory properties and overall quality of the final product.
This Special Issue on the microbial diversity of fermented foods and beverages welcomes the submission of manuscripts that include, but are not limited to:
- Applications of emerging omics techniques to microbiota succession during food or beverage fermentation;
- Effects of microorganisms on the health and nutrition of fermented food;
- The relationship between food microbiota and metabolic activities of fermented products, such as mycotoxins, ethyl carbamate, bioamines, purines and other harmful substances;
- Application and mechanism analysis of photocatalysis, emulsion and other technologies to inhibit the growth of mycotoxin-producing microorganisms;
- Effects of microorganisms on flavor/taste and functional, nutritional and organoleptic properties of fermented foods, such as Chinese rice wine, fruit wine, cheese, soy sauce, vinegar and ham;
- Production of bioactive compounds with health-promoting properties by microorganisms during the fermentation process;
- Effect of biofortification on quality of fermented food.
Dr. Dianhui Wu
Manuscript Submission Information
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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.
- correlation analysis
- microbial communities
- bioinformatical analysis
- microbial interaction
- microbial metabolites
- fermentation process
- biogenic amines
- metagenomic sequencing
- physicochemical properties
- flavor compounds
- core bacteria
- gene prediction
- potential hazards
- quality control
- high-throughput sequencing