Applications of Lactic Acid Bacteria in Fermented Foods and Beverages
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 864
Special Issue Editor
Interests: lactic acid bacteria; fermented food; functional food; probiotics; omics approach
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lactic Acid Bacteria (LAB) play a key role in the production of a plethora of fermented foods and beverages such as fermented vegetables, wine and beer, milk-based products, fermented meat, and fish among others. Advances in the study of fermented food and beverage microbiomes have shed light on the ecology and impact of bacteria as well as the quality of the final products. In addition, the advent of novel powerful technologies (e.g., omics technologies) has enabled the culture-independent assessment of the whole microbiome, as well as gene transcription and metabolomic analyses. Moreover, data integration, through bioinformatic tools, has allowed for an in-depth understanding of the bacterial biota composition as well as physiological responses to external stimuli, leading to the customization of the final products to consumer needs. As was recently pointed out, the functionality of fermented foods, as well as the health benefits associated with their consumption, is an aspect of great interest.
This Special Issue aims to collect research papers and review papers that provide innovative viewpoints concerning the biotechnology of fermented food and beverages, delving into aspects related to the microbial composition and dynamics during fermentation, the impact of both biotic and abiotic factors on the development of the microbiota and the metabolome, and the fate of bioactive compounds associated with health benefits.
Potential topics include (but are not limited to) the following:
- LAB ecology in fermented foods and beverages;
- LAB for the control of food pathogens and alterative microorganisms;
- LAB and safety of fermented foods;
- Lactic acid fermentation and bioactive metabolites;
- Use of LAB with health-promoting features for the production of functional foods;
- Molecular tools to unravel the health benefits of fermented foods;
- Omics approach in traditional and innovative fermented foods and beverages.
Dr. Alessandra Pino
Guest Editor
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.
Keywords
- lactic acid bacteria
- fermented foods
- probiotics
