Special Issue "Cereal-Based Food and Beverage Quality and Safety: Emerging Exploitation of Microbial Diversity and Innovative Applications of Microbial Starter Cultures"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 September 2020) | Viewed by 405

Special Issue Editors

Department of Sciences of Agriculture, Food, and Environment, University of Foggia (Foggia, Italy), Via Napoli 25, 71122 Foggia, Italy
Interests: food microbiology; food biotechnology; lactic acid bacteria; fermentation; food pathogens; antimicrobial activity; biofortification
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains are a worldwide source of dietary nutrients throughout a wide range of staple foods and beverages. Fermentation is the oldest biotechnology process used to enhance the safety, nutritional value, functional properties, and organoleptic attributes of cereal matrices.

In recent years, innovative trends have involved the market of cereal-based foods and beverages. Here, a few examples: (i) the growing interest in functional cereal-based fermented foods and beverages as innovative carriers to vehicle probiotic microorganisms in alternative to traditional dairy products, (ii) the exploitation of so-called “minor cereals” as a new source of bioactive compounds and of prebiotics (i.e., beta-glucans), (iii) the design of new products for specific targets of the population, and (iv) the development of new biotechnological strategies to avoid contamination by pathogenic bacteria, spoilage filamentous fungi, and mycotoxins. At the same time, it is possible to highlight a continuous exploration and characterization of microbial diversity associated to (eastern and western) traditional cereal-based fermented foods and beverages as a source of advanced biotechnological solutions in the field. 

In this Special Issue, scientific contributions covering the more innovative applications of food-grade microorganisms in the fermentation of cereal-based products, including their employment as starter cultures, probiotic cultures, as well as protective cultures, are welcome.

In particular, in order to propose innovations susceptible to strengthening the competitiveness of cereal-based fermented products, the topics will include the employment of microbial-based biotechnological approaches (i) to develop innovative formulations; (ii) to improve nutritional quality; (iii) to enhance the sensorial complexity; (iv) to elaborate new functional products (e.g., probiotics and synbiotics); and (v) to prolong shelf life and ensure safety standards.

Dr. Pasquale Russo
Dr. Vittorio Capozzi
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.


  • Cereal-based
  • Fermentation
  • Starter cultures
  • Probiotic
  • Prebiotic
  • Bioprotective cultures
  • Lactic acid
  • acteria
  • Antimicrobial activity

Published Papers

There is no accepted submissions to this special issue at this moment.
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