Current Use of Genetically Modified Microorganisms in the Fermented Food Industry
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (9 April 2024) | Viewed by 1494
Special Issue Editors
Interests: wine; yeast; fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: wine microbiology; volatile acidity bio-reduction; food sensory evaluation; wine sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been a rapid rise in the contribution of both scientific advancements and food technology to the creation of novel food items that fulfil nutritional, socioeconomic, and quality-related needs. The utilization of molecular genetics has further amplified the industrial significance of key organisms such as Saccharomyces cerevisiae, and has consistently expanded their application. The need for appropriate genetically modified (GM) variants of the organisms employed in fermentation is poised to increase exponentially in the coming years. A significant barrier, however, is the acceptance of food comprising or produced using GM organisms, with every region of the world having its own definition of what is acceptable.
This Special Issue welcomes the submission of papers addressing the following topics:
- any gene modification able to improve any aspect of a fermented foodstuff;
- the use of gene-editing tools like CRISPR to modify the organisms employed in fermented food;
- the establishment of GM techniques for new organisms employed in the fermented food field.
Dr. Niel Van Wyk
Dr. Alice Vilela
Guest Editors
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.
