Fermentation for Food and Beverages
A section of Fermentation (ISSN 2311-5637).
Section Information
Fermentation is the oldest biotechnology used by human beings to produce safer, more stable, and better foodstuff. Simultaneously, it is one of the most advanced research topics in food technology used to produce innovative beverages and food, and has a high impact in human health. Recently, the use of new microbial species and emerging biotechnologies are opening a lot of new possibilities in the production of food and beverages. The use of alternative microbial species, complex fermentative starter cultures with higher numbers of microorganisms, the development of high throughput techniques to monitor these emerging fermentations and to evaluate the impact in the flavorome, have increased in last years. We encourage the submission of manuscripts that provide current novel insights and papers that report significant advances in these fields. Topics include, but are not limited to:
- Wine fermentation: Alcoholic and malolactic fermentations, the use of conventional cultures and emerging species as non-Saccharomyces yeasts and alternative lactic acid bacteria. Influence on sensory profile, chemical and microbiological stability and wine safety;
- Fermented and functional food, nutraceutical foods and health improver foods;
- Biocompatibility of starter cultures;
- Fermented foods derived from cereals. Beer fermentation and derived products. Brew and distilling;
- Dairy fermented products, impact in GUT, in sensory quality, and stability;
- Meat fermented products;
- Fermented vegetables, fruits and juices;
- New fermentation biotechnologies: Mixed multispecies starters. Co-inoculations and sequential inoculations;
- Emerging non-thermal technologies to sanitize and produce safer fermented products and better implanted inoculant starters;
- High throughput techniques to screen microbial populations in fermented foods;
- Metabolomic/foodomic techniques to analyse the impact of microbial communities in fermented foods.
Keywords
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Perspectives on Microbial Ecology of Fermented Foods: 2nd Edition (Deadline: 30 April 2024)
- Aroma Compound Evolution during Fermentation: 2nd Edition (Deadline: 30 April 2024)
- Application of Lactic Acid Bacteria in Fermented Food (Deadline: 15 May 2024)
- Health Benefits of Fermented Foods and Beverages: From Bioactive Compounds Synthesis to Physiological Effects (Deadline: 31 May 2024)
- Wine Aromas: 2nd Edition (Deadline: 31 May 2024)
- Antioxidant Activity of Fermented Foods (Deadline: 31 May 2024)
- Probiotic Fermented Foods: An Overview (Deadline: 31 May 2024)
- Metabolomics Approaches in Fermented Foods: Unraveling Health Benefits and Enhancing Food Quality (Deadline: 31 May 2024)
- Wine and Beer Fermentation (Deadline: 31 May 2024)
- Food Wastes: Feedstock for Value-Added Products: 5th Edition (Deadline: 20 June 2024)
- Fermented Dairy Products: Processing Technology, Microbiology and Health Benefits: 2nd Edition (Deadline: 25 June 2024)
- Recent Trends in Lactobacillus and Fermented Food, 2nd Edition (Deadline: 30 June 2024)
- Advances in Beverages, Food, Yeast and Brewing Research, 3rd Edition (Deadline: 30 June 2024)
- Health and Bioactive Compounds of Fermented Foods and By-Products, 2.0 Version (Deadline: 30 June 2024)
- Bioactive Compounds in Grain Fermentation: 2nd Edition (Deadline: 30 June 2024)
- Fermented Beverages Revisited: From Terroir to Customized Functional Products, 2nd Edition (Deadline: 30 June 2024)
- Advances in Fermented Fruits and Vegetables (Deadline: 30 June 2024)
- Application of Bacillus in Fermented Food (Deadline: 30 June 2024)
- Beneficial Properties of Potential Probiotic Microorganisms (Deadline: 30 June 2024)
- Dairy Fermentation, 3rd Edition (Deadline: 25 July 2024)
- Nutrition and Health of Fermented Foods, 3rd Edition (Deadline: 31 July 2024)
- Application of Lactobacillus in Fermented Food and Beverages (Deadline: 31 July 2024)
- Development and Application of Starter Cultures, 2nd Edition (Deadline: 31 July 2024)
- Applications of Lactic Acid Bacteria in Fermented Foods and Beverages (Deadline: 31 July 2024)
- New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition (Deadline: 1 August 2024)
- Brewing Yeast and Fermentation 2.0 (Deadline: 31 August 2024)
- Applied and Fundamental Studies of Yeast in Fermented Foods and Beverages (Deadline: 31 August 2024)
- Recent Advances in Brewing Processes (Deadline: 31 August 2024)
- Safety and Quality in Fermented Beverages (Deadline: 31 August 2024)
- Food Fermentation: Microbial Metabolism in Biofilms (Deadline: 1 September 2024)
- Progress in Wine Fermentation and Aging (Deadline: 30 September 2024)
- Analysis of Quality and Sensory Characteristics of Fermented Products (Deadline: 30 September 2024)
- Biotechnological and Functional/Probiotic Characteristics of Non-Conventional Yeasts in Fermented Beverages (Deadline: 31 October 2024)
- Fermented Dairy Products: From Artisanal Production to Functional Products and Beyond (Deadline: 31 December 2024)
- Management of Grape Phenolic Extraction in Wine Production (Deadline: 31 December 2024)
Topical Collection
Following topical collection within this section is currently open for submissions: