Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages

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

Deadline for manuscript submissions: 30 September 2024 | Viewed by 94

Special Issue Editors

College of Enology, Northwest A&F University, Yangling 712100, China
Interests: food microbiology; lactic acid bacteria; fermentation; winemaking
Special Issues, Collections and Topics in MDPI journals
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: food microbiology; fermentation; biotransformation; antioxidant phytochemicals
Special Issues, Collections and Topics in MDPI journals
College of Life Sciences, Northwest A&F University, Xianyang 712100, China
Interests: biotechnology; fermentation; bacteriology; pathogenesis; molecular microbiology

Special Issue Information

Dear Colleagues,

Natural fruit and vegetable beverages have increasingly attracted consumer attention due to their nutritional and health benefits. Lactic acid bacteria (LAB), renowned for their probiotic and fermentation capabilities, have already found widespread applications in dairy and wine production. The application of LAB on other fruit and vegetable beverages has emerged as a research hotspot, given their substantial impact on the nutrient composition of beverages, such as organic acids, polyphenols, carotenoids, amino acids, and polysaccharides, as well as their influence on sensory and quality characteristics. Therefore, we are pleased to introduce this Special Issue entitled "Advances in Utilizing Lactic Acid Bacteria for Enhanced Quality and Nutrition in Fruit and Vegetable Beverages", focusing on the applications of LAB to further improve the quality and nutritional profile of fruit and vegetable beverages. Contributions to this Special Issue are welcome on a wide range of topics, including but not limited to strain selection, fermentation process optimization, innovative technology, metabolic mechanisms, and nutritional and functional evaluations. Your contributions can advance both scientific understanding and practical applications in LAB-fermented fruit and vegetable beverages.

Dr. Kan Shi
Dr. Lu Wang
Dr. Huawei Gu
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.

Keywords

  • fruit and vegetable beverages
  • lactic acid bacteria
  • fermentation
  • food quality
  • food nutrition
  • sensory characteristics
  • fruit wine

Published Papers

This special issue is now open for submission.
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