Fermentation has been used since ancient times for food production and preservation. In the last decade, the consumption of fermented foods and beverages has increased worldwide, due to their unique sensory properties and health benefits. The microbial consortia associated with fermented products include a wide variety of bacteria, yeasts and molds. The microbial ecology in fermented foods changes during fermentation under the effect of several biotic and abiotic factors, resulting, thus, in the production of distinct microbial metabolites at different stages. These metabolites play an important role in the formation of the desired texture, taste, flavor and health benefits of many fermented food products.
This Research Topic aims to collect Original Research and Review articles assessing all aspects related to the microbial ecology of fermented foods and beverages (e.g., meat, dairy products, wine, olives, seafood, etc.). These may include the dynamics of the microorganisms participating in the developing micro-communities during fermentation along with their interactions, as well as their effect on bioactive compounds and compounds associated with the sensory properties and overall quality of the final product.
This Research Topic welcomes the submission of manuscripts that include, but are not limited to:
• Microbial diversity of fermented foods and beverages;
• Microbiota succession during food or beverage fermentation;
• Functional, nutritional and organoleptic properties attributed to fermenting microorganisms;
• The relationship between microbiota and metabolic activities of fermented products;
• Production of bioactive compounds with health-promoting properties by microorganisms during fermentation process.
This Research Topic was coordinated by Dr. Dimitrios A. Anagnostopoulos, a postdoctoral researcher at the University of Thessaly, Greece. His research in Food Microbiology focuses on the monitoring of food fermentation and food storage.
Fermentation has been used since ancient times for food production and preservation. In the last decade, the consumption of fermented foods and beverages has increased worldwide, due to their unique sensory properties and health benefits. The microbial consortia associated with fermented products include a wide variety of bacteria, yeasts and molds. The microbial ecology in fermented foods changes during fermentation under the effect of several biotic and abiotic factors, resulting, thus, in the production of distinct microbial metabolites at different stages. These metabolites play an important role in the formation of the desired texture, taste, flavor and health benefits of many fermented food products.
This Research Topic aims to collect Original Research and Review articles assessing all aspects related to the microbial ecology of fermented foods and beverages (e.g., meat, dairy products, wine, olives, seafood, etc.). These may include the dynamics of the microorganisms participating in the developing micro-communities during fermentation along with their interactions, as well as their effect on bioactive compounds and compounds associated with the sensory properties and overall quality of the final product.
This Research Topic welcomes the submission of manuscripts that include, but are not limited to:
• Microbial diversity of fermented foods and beverages;
• Microbiota succession during food or beverage fermentation;
• Functional, nutritional and organoleptic properties attributed to fermenting microorganisms;
• The relationship between microbiota and metabolic activities of fermented products;
• Production of bioactive compounds with health-promoting properties by microorganisms during fermentation process.
This Research Topic was coordinated by Dr. Dimitrios A. Anagnostopoulos, a postdoctoral researcher at the University of Thessaly, Greece. His research in Food Microbiology focuses on the monitoring of food fermentation and food storage.
