Food Fermentation: New Advances and Applications

Dear Colleagues,

Food fermentation is an ancient, but, given the variety of applications it brings rise to, an always very current, biotechnological process. Since its adoption, it has been used as a method for food preservation; however, it is increasingly becoming a useful tool for the improvement of the sensory, nutritional and/or health properties of foods, enabling the production of functional variants thereof. It is also employed in the production of nutraceuticals biochemicals, food ingredients or enzymes, and can also be considered a sustainable process, capable of facilitating the valorization of agri-food waste. Optimizing the efficiency of the fermentation process and its broader usefulness—for example, in terms of the expected health or technological impacts—depend mostly on the selection of the strain and of the food substrate to be fermented, as well as on other chosen process parameters.

This Special Issue aims to gather together the latest knowledge on food fermentation, focusing on advanced methodologies and applications. Potential topics include, but are not limited to:

• Advanced methodologies to identify, enumerate, and characterize the microorganisms in fermented foods;
• Advanced methodologies for fermentation processes and the development of novel foods;
• Scientific evidence of the impacts of fermented foods on human health;
• Research on the valorization of agri-food waste through fermentation;
• The engineering of microorganisms for improved or targeted production of specific metabolites.
• Original works, review papers, and comparative studies are all welcome.

Dr. Francesca Passannanti
Dr. Sara Sáez-Orviz
Dr. Roberto Nigro
Dr. Marianna Gallo
Prof. Dr. Malgorzata Ziarno
Guest Editors

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• fermentation
• functional food
• advanced methodologies
• novel food
• nutraceuticals
• agri-food waste
• microorganism