Dear Colleagues,

The term ‘fermented foods’ is used to describe those foods or beverages produced by the controlled growth of different microorganisms and the enzymatic conversion of food components. Fermentation processes have been traditionally used to obtain products with attractive organoleptic properties (taste, aroma, texture, etc.) but also to reduce the risk of contamination with pathogenic species. In this respect, a wide range of edible materials have been subjected to these methods, e.g., plants (fruits, cereals, and leaves), meat, fish, dairy products, mushrooms, etc., leading to a great diversity of fermented foodstuffs, such as kombucha, kefir, sourdough, kimchi, miso, tempeh, natto, and sauerkraut (not considering beers, wines, and other alcoholic beverages). As previously mentioned, specific modifications take place during the different stages, and the consequences of the altered composition may have significant effects on the nutritional and/or bioactive properties.

The aim of this Special Issue is to investigate the latest findings and insights related to the nutritional significance of fermented foods, the clinical impact of the generated metabolites, and the bioactive potential of the final products. Future challenges and perspectives must also be addressed.

Dr. Diego Morales
Dr. Eva Tejedor-Calvo
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 2000 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
• fermented foods
• kombucha
• kefir
• sourdough
• kimchi
• sauerkraut
• lactic acid bacteria
• yeasts
• bioactive compounds