Fermented Foods and Health

Dear Colleagues,

Fermented foods are the rising dietary trend with many health-promoting claims attributed to them. Representing the earliest form of food biotechnology, fermented foods have been consumed across the globe and have stood the test of time as they are nutritious and beneficial for health.

However, today’s scientific tools allow the in-depth investigation of the proposed health benefits and the components within fermented foods that may contribute to them. Is it the high content of nutritional fibre? Is it the consumption of probiotics? Furthermore, are there any health risks in consuming fermented foods?

This Special Issue will focus on the different health benefits associated with fermented foods, from increasing gut microbiome diversity, improving immunity, and reducing chronic diseases to improving mental health. We aim to cover the evidence for the proposed benefits and the factors within fermented foods that are responsible for them. Furthermore, this Issue will address the risks involved in consuming fermented foods including the occurrence of mycotoxins.

We encourage authors to share their expert views on fermented foods and seek papers that shed light on the complex role of fermented foods in modern nutrition, using evidence-based approaches.

Papers combining a high academic standard with a practical focus are especially welcome.

Dr. Gal Winter
Guest Editor

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. Nutrients is an international peer-reviewed open access semimonthly 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 2900 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.

• fermented foods
• probiotics
• microbiome
• fermentation