Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version

Dear Colleagues,

Microorganisms, mainly lactic acid bacteria and yeasts, are able to produce a large variety of secondary metabolites with numerous health benefits and preservative properties, including antimicrobial activities. Additionally, certain microorganisms have the capability to increase the levels of vitamins, antioxidant compounds, peptides, exopolysaccharides, organic acids, and other bioactive molecules. The consumption of fermented foods containing these living organisms can contribute to the modulation of gut microbiota, physiology, and cellular redox homeostasis, while also enriching the host diet with new bioactive compounds. Recent advances have also revealed the anticancer and immunomodulatory potential of these compounds in preclinical investigations. Furthermore, there is a growing focus on utilizing food by-products from fermentation as a potential source of bioactive compounds and food-derived biopolymers for biodetoxification and biotechnology applications supported by a circular bioeconomy approach. Moreover, these by-products, when combined with nanotechnology, can be used as ingredients and additives for nutraceutical and functional foods.

It is evident that understanding the health benefits of bioactive molecules from food fermentation and their by-products is an expanding area of research in food science, preventive nutrition, and disease treatment. Therefore, this Special Issue of Fermentation, titled “Health and Bioactive Compounds of Fermented Foods and By-Products”, invites high-quality original papers and review articles that evaluate the effects of bioactive compounds from fermented foods and their by-products on human health issues. Moreover, it is important to note that this is the second version of the Special Issue, following the successful collection of seven articles in the first publication (https://www.mdpi.com/journal/fermentation/special_issues/923JJ64LY5).

Dr. Anna Paula Azevedo De Carvalho
Dr. Carlos A. Conte-Junior
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.

• value-added by-products
• polyphenols
• bioactive compounds
• antimicrobial activity
• antioxidants
• health benefits of fermented foods
• nutraceuticals
• nanomedicine
• fermentation
• biopolymers