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.


  • Saccharomyces
  • non-Saccharomyces
  • Lachancea thermotolerans
  • Torulaspora delbrueckii
  • Metschnikowia pulcherrima
  • Hanseniaspora vineae
  • Brettanomyces/Dekkera
  • lactic acid bacteria
  • Lactobacillus plantarum
  • bioprotection
  • biocontrol
  • sensory profile
  • off-flavours
  • bacteriocins
  • zymocins
  • enzymes
  • emerging technologies
  • aroma
  • color
  • functional foods
  • mixed fermentations
  • coinoculations
  • sequential inoculations
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