Fermentation for Food and Beverages
A section of Fermentation (ISSN 2311-5637).
Section Information
Fermentation is the oldest biotechnology used by human beings to produce safer, more stable, and better foodstuff. Simultaneously, it is one of the most advanced research topics in food technology used to produce innovative beverages and food, and has a high impact in human health. Recently, the use of new microbial species and emerging biotechnologies are opening a lot of new possibilities in the production of food and beverages. The use of alternative microbial species, complex fermentative starter cultures with higher numbers of microorganisms, the development of high throughput techniques to monitor these emerging fermentations and to evaluate the impact in the flavorome, have increased in last years. We encourage the submission of manuscripts that provide current novel insights and papers that report significant advances in these fields. Topics include, but are not limited to:
- Wine fermentation: Alcoholic and malolactic fermentations, the use of conventional cultures and emerging species as non-Saccharomyces yeasts and alternative lactic acid bacteria. Influence on sensory profile, chemical and microbiological stability and wine safety;
- Fermented and functional food, nutraceutical foods and health improver foods;
- Biocompatibility of starter cultures;
- Fermented foods derived from cereals. Beer fermentation and derived products. Brew and distilling;
- Dairy fermented products, impact in GUT, in sensory quality, and stability;
- Meat fermented products;
- Fermented vegetables, fruits and juices;
- New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
- Emerging non-thermal technologies to sanitize and produce safer fermented products and better implanted inoculant starters;
- High throughput techniques to screen microbial populations in fermented foods;
- Metabolomic/foodomic techniques to analyse the impact of microbial communities in fermented foods.
Keywords
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Development and Application of Starter Cultures (Deadline: 30 June 2023)
- Bioactivity Change in Fermented Foods (Deadline: 30 June 2023)
- Flavor and Aroma in the Fermented Food (Deadline: 30 June 2023)
- Fermented Foods for Boosting Health (Deadline: 1 July 2023)
- Wine Fermentation and Aging - Evolution of Chemical and Sensory Profile (Deadline: 1 July 2023)
- Brewing & Distilling 3.0 (Deadline: 15 July 2023)
- New Aspect: Progress of Molds and Yeasts in Fermented-Food Production (Deadline: 31 July 2023)
- Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits (Deadline: 31 July 2023)
- Trends in the Development and Use of Fermented Dairy Products 2nd Edition (Deadline: 31 July 2023)
- New Fermented Tea: Processing Technology, Microbiology and Health Benefits (Deadline: 31 July 2023)
- Application of Lactobacillus in Fermented Food and Beverages (Deadline: 31 July 2023)
- Unconventional Feed Raw Material Fermentation (Deadline: 31 July 2023)
- Smart Production and Assessment of Fermented Foods and Beverages Using Digital Technologies (Deadline: 31 July 2023)
- Quality and Sensory Analysis of Fermented Products (Deadline: 31 July 2023)
- Influence of Biotic and Abiotic Factors on Microbial Activities to Improve Wine Quality (Deadline: 15 August 2023)
- Safety, Quality and Nutritive Value of Traditional Fermented Food (Deadline: 15 August 2023)
- Bioactive Compounds in Grain Fermentation (Deadline: 25 August 2023)
- The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits (Deadline: 31 August 2023)
- Nutrition and Health of Fermented Foods 2nd Edition (Deadline: 31 August 2023)
- Recent Applications of Biotechnology in Wine and Beer Production (Deadline: 31 August 2023)
- Health and Bioactive Compounds of Fermented Foods and By-Products (Deadline: 31 August 2023)
- Polysaccharides Fermentation (Deadline: 20 September 2023)
- Perspectives on Microbial Ecology of Fermented Foods (Deadline: 20 September 2023)
- New Research on Wine Microbiology (Deadline: 30 September 2023)
- The Role of Antioxidant Compounds in Fermented Foods and Food By-Products (Deadline: 30 September 2023)
- Assessment of the Quality and Safety of Fermented Foods 2.0 (Deadline: 30 September 2023)
- Meat Fermentation: Process and Products (Deadline: 30 September 2023)
- Brewing Yeast and Fermentation 2.0 (Deadline: 10 October 2023)
- Microbial Biotechnology and Agro-Industrial By-Products Fermentation (Deadline: 15 October 2023)
- Fermented Beverages Revisited: From Terroir to Customized Functional Products (Deadline: 15 October 2023)
- Beneficial Properties of Potential Probiotic Microorganisms (Deadline: 31 October 2023)
- Application of Lactic Acid Bacteria in Fermented Food (Deadline: 10 November 2023)
- Perspectives on Microbiota of Fermented Foods (Deadline: 10 November 2023)
- Metabolomics Approaches in Fermented Foods: Unraveling Health Benefits and Enhancing Food Quality (Deadline: 20 November 2023)
- Nutritional Significance of Fermented Foods (Deadline: 30 November 2023)
- Probiotic Fermented Foods: An Overview (Deadline: 30 November 2023)
Topical Collection
Following topical collection within this section is currently open for submissions:
