Special Issue "Microbiota and Probiotics in Fermented Food"
Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 17731
Interests: food chemistry; food authenticity; fermentation technology; dairy; probiotics
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The COVID-19 pandemic has led to a high demand for non-conventional antiviral and health-promoting agents that can reduce the risk of infections and promote an enhanced immune system. Food fermentation plays a key role in producing functional foods, as microbial activity impacts their composition and nutritional value. The microbial fermentative activity can increase the bioavailability of bioactive compounds in foods and in the human gastro-intestinal tract through microbe colonization. Likewise, fermented foods and their beneficial microflora have attracted attention, as their microbially transformed metabolites often possess therapeutic activities. Moreover, fermented foods and their probiotic bacteria are considered a significant field of research nowadays, as they provide numerous reported health benefits as well as the potential for high antiviral activity.
Dr. Antonia Terpou
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.
- fermented foods
- functional foods
- antiviral activity