Fermented Foods and Gut Microbiome
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 11787
Special Issue Editors
Interests: food microbiology; functional foods; probiotics; natural antimicrobials; novel technologies in food processing
Interests: food fermentation; olive, meat, dairy, wine fermentation; food safety; probiotics; functional foods; food processing; high pressure; metabolomics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods are the result of the metabolic activity of a complex microbiota, consisting of the indigenous microorganisms naturally associated with the raw materials, and/or selected microorganisms (bacteria, yeasts) inoculated as starter cultures. Traditional fermented foods represent valuable cultural heritage in most regions, and harbor a vast genetic potential of valuable strains. The study of the microbial ecology of naturally fermented foods and the identification of microbial diversity using metagenomic approaches are of interest. Metabolomic and proteomic approaches are also important to study the physiology and genetics of microorganisms.
Starter cultures (single or mixed) are essential for a complete fermentation and a final product of certain quality. The functional—including probiotic—properties of these cultures give an added nutritional value to the fermented foods, enhancing the beneficial role of fermented foods in human health by affecting the gut microbiota. The interactions between ingested fermented food and intestinal microbiota, and their correlations to metabolomics profiles and health, represent an important perspective.
We invite researchers to contribute original research articles related but not restricted to:
- Microbial diversity and the beneficial role of naturally fermented foods in human health;
- Development of new cultures with functional properties to be applied in food production;
- Functional foods and their effect on intestinal microbiota;
- Microbial interactions between food and gut microbiota;
- Physiology and genetics of functional microorganisms—metabolomic and proteomic approaches.
Dr. Anthoula A. Argyri
Dr. Chrysoula Tassou
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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
- fermented foods
- functional foods
- gut microbiome
- microbial diversity
- starter cultures
- probiotics
- metabolomics
- health
