Dear Colleagues,

There are large amounts of microorganisms in the production process of each fermented alcoholic drink. Each not only contain essential microorganisms for fermentation, such as yeast in beer and wine, but also other non-essential microorganisms, which are mixed and grow temporarily, may affect safety, quality, stability, health and organoleptic properties in a simultaneous and synergistic manner. There are positive and negative effects for the final productions of fermented drinks and food. For example, sake is a Japanese traditional fermented alcoholic drink. Numerous microorganisms are present at the beginning of the sake production process. Most of these microorganisms die due to the high ethanol concentration that sake yeast produces. However, some bacteria that temporarily grow during the production process affect growth and metabolism of sake yeast. Probably such bacteria exist in many fermented foods and drinks.

This topic focuses on microbial components in fermented alcoholic drinks, microorganisms that are mixed and temporarily grow, and their functional characteristics in the production process in hopes of further elucidating the relationship between microorganisms and fermented alcoholic drink quality, safety and health.

Dr. Hiromi Nishida
Dr. Takashi Koyanagi
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. Microorganisms 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 2700 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.

• beer
• sake
• wine
• fermented foods and seasonings
• yeast
• bacteria
• fungi
• microbial interaction
• flavor and taste
• chemical components