The dynamics of growth, survival and biochemical activity of microorganisms in the food matrix are the result of stress reactions in response to the changes in the physical and chemical conditions in the food microenvironment. The microorganisms colonize the food matrix and grow into spatial heterogeneity with in situ cell-to-cell ecological interactions, which often happen during food processing and preservation. Ecological approaches to studying the evolution of microbial flora would be beneficial and recommended for better comprehending the microbiological processes involved in food processing, ripening, and preservation, improving microbiological safety, and evaluating the effective compositions of the microbial populations in developing the food quality including appearance, flavor, and nutrients.
This topic addresses the mechanisms of microorganisms on the formation and development of the food matrix's appearance, flavor, and nutrients, as well as strategies for preventing and reducing microorganism contamination throughout the processing and preservation of the food matrix. Thus, we are concerning several key problems: How can we understand microorganism roles in improving food safety or removal of toxic compounds? What are the key factors that affect the growth and metabolism of microorganisms during the processing and preservation? What are the mechanisms for inducing the changes in nutritional value and organoleptic quality of the food matrix by microorganisms?
This Research Topic is pleased to consider original research or review articles covering all aspects to highlight and discuss the effect of microorganisms on the formation and development of the appearance, flavor, nutrition, and safety of the food matrix. Several key aspects are highly recommended, but are not limited to, the following:
(1) Underlining the possibility of actually monitoring microorganism populations dynamics during food-producing and preservation;
(2) Linking the presence of microorganisms and the chemical characteristics of the products to the intrinsic factors of the matrix and the extrinsic factors of the process conditions;
(3) Understanding the role of microbial composition and diversity in developing the appearance, flavor, and nutrients of the products.
The dynamics of growth, survival and biochemical activity of microorganisms in the food matrix are the result of stress reactions in response to the changes in the physical and chemical conditions in the food microenvironment. The microorganisms colonize the food matrix and grow into spatial heterogeneity with in situ cell-to-cell ecological interactions, which often happen during food processing and preservation. Ecological approaches to studying the evolution of microbial flora would be beneficial and recommended for better comprehending the microbiological processes involved in food processing, ripening, and preservation, improving microbiological safety, and evaluating the effective compositions of the microbial populations in developing the food quality including appearance, flavor, and nutrients.
This topic addresses the mechanisms of microorganisms on the formation and development of the food matrix's appearance, flavor, and nutrients, as well as strategies for preventing and reducing microorganism contamination throughout the processing and preservation of the food matrix. Thus, we are concerning several key problems: How can we understand microorganism roles in improving food safety or removal of toxic compounds? What are the key factors that affect the growth and metabolism of microorganisms during the processing and preservation? What are the mechanisms for inducing the changes in nutritional value and organoleptic quality of the food matrix by microorganisms?
This Research Topic is pleased to consider original research or review articles covering all aspects to highlight and discuss the effect of microorganisms on the formation and development of the appearance, flavor, nutrition, and safety of the food matrix. Several key aspects are highly recommended, but are not limited to, the following:
(1) Underlining the possibility of actually monitoring microorganism populations dynamics during food-producing and preservation;
(2) Linking the presence of microorganisms and the chemical characteristics of the products to the intrinsic factors of the matrix and the extrinsic factors of the process conditions;
(3) Understanding the role of microbial composition and diversity in developing the appearance, flavor, and nutrients of the products.
