Special Issue "Potential Use of Microbiological Biodiversity for Future Food and Beverages Elaborations"
Deadline for manuscript submissions: closed (20 February 2021).
Interests: winemaking; Wine microbiome; Wine Microorganisms; Oenology; fermentation; yeast; Beverages; Microbiological Biodiversity
Interests: interactions between yeasts and lactic acid bacteria in wine; Brettanomyces; actor of wines spoilage; development of specific Brettanomyces detection methods
Special Issues, Collections and Topics in MDPI journals
In response to the burst of the societal demand for craft food and drinking products, research in food sciences, more specifically in food microbiology, is particularly focusing on microbial biodiversity in food. The challenge is immense. It is necessary to assure the consumer of the authenticity of a product, marked by its territoriality and developed with the least chemical inputs, while ensuring product safety and maintenance of its healthy and organoleptic qualities.
This Special Issue encourages authors to submit original research articles or reviews addressing food or beverage microbiota, innovative uses of microorganisms in food or beverage processes (matrix protection, product elaboration, etc.), and the implementation of microorganisms for the development of new products or processes.Dr. Raphaëlle Tourdot-Maréchal
Prof. Hervé Alexandre
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 papers will be 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 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 2000 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.
- Food and beverages microbiota
- Communication between indigenous microorganisms
- Technological interest of yeasts and bacteria in Food science
- New microbial alternatives to chemical additives