Special Issue "Fermentation Process and Microbial Safety of Beverages"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (15 October 2021) | Viewed by 36923
Interests: fermented foods; antimicrobial compounds; microbial ecology; moulds
Special Issues, Collections and Topics in MDPI journals
Special Issue in Fermentation: Fermentation and Bioactive Metabolites 2.0
Special Issue in Fermentation: Fermentation and Bioactive Metabolites 3.0
Special Issue in Microorganisms: Foodborne Microorganisms and Biofilms
Special Issue in Fermentation: Fermentation and Bioactive Metabolites 4.0
Interests: nutrition; food microbiology; amp; food biotechnology; yeast biology; fermentation; food & yeast ermentation
Fermented beverages are produced worldwide using different microorganisms as well manufacturing techniques and raw materials. However, there is only one main fermentation process, i.e., alcoholic fermentation, and three related bioprocesses commonly known as lactic acid, acetic acid, and alkaline fermentation. A proper interaction between microorganisms and fermented beverages results in desirable flavor and physical characteristics in the final products. Fermented beverages may adversely become contaminated with pathogens or microbial toxins and thereby transform into vehicles that can transmit diseases to the consumers. Moreover, many microorganisms can deteriorate the physical and chemical properties as well as the flavor of the final products.
The Special Issue “Fermentation Process and Microbial Safety of Beverages” will collect high-quality original research papers, reviews, and commentaries on:
i) fermentation ecology of yeast, bacteria, fungi, and viruses and their interactions and dynamics
ii) advances in research and technology to prevent fermented beverages’ microbial spoilage during fermentation, ageing, and storage
iii) methods to enhance the flavor, taste, nutritive value, and microbiological safety of the final products
iv) methods to prevent the formation of toxins (such as mycotoxins, biogenic amines, ecc)
v) new detection methods to identify toxins in fermented beverages.
Prof. Dr. Clemencia Chaves Lòpez
Prof. Gustavo Cordero-Bueso
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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.
- fermented beverages