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Microbes are essential for all forms of life on the Earth, from plants to animals and humans. In particular they strongly impact on food production and nutrition. Fermentation is one of the oldest technologies used for millennia for the production of foods with desirable properties such as extended stability, good organoleptic properties, improved microbial stability and safety, and last but not least enhanced nutritional value. More recently, the crucial roles of microbes for human development and lifelong health were emphasized, opening huge opportunities for nutrition to prevent or treat chronic diseases linked to the activity of the gut microbiota. A main source of nutrients for our gut microbiota is the undigested fraction of food we ingest daily. In response, microbes perform many beneficial functions including digestion, production of essential nutrients (such as short chain fatty acids, amino-acids, vitamins, etc.), and cross taking via metabolites with the host. We can expected that in the future holistic nutrition will combine sustaining host requirements and feeding our gut microbes.
Over the past years, considerable advances have been made in characterizing the complex composition and roles microbes in food and in the gut. Tremendous advances in life sciences supported by next generation sequencing (NGS) technologies that fuels (meta-)genomics, as well as high-resolution metabolomics are revolutionizing our understanding of microbes and ecosystems associated with nutrition and health. Microbe-microbe interactions are complex but thought to be crucial for obtaining the desired functionality of the microbial collectivity and product characteristics.
Nutrition and Microbes aims to publish significant nutritionally-relevant food, clinical and basic research findings based on microbes and functions. Specifically, we welcome papers on the following topics:
- Impact of microbes and fermentation for the nutritional quality of food
- Development and application of functional microbes and products thereof for improvement of nutritional quality of foods
- Nutritional strategies, including but not limited to probiotics and prebiotics, targeting the composition and activity of the gut microbiota for promoting human health
- Identification of metabolic activities of microbes contributing to host nutrition and health
- Mechanistic understanding of the role of food and gut microbes and ecosystems on sustaining host nutrition
- Nutrient-microbe interactions for the desired functionality of the microbial collectivity in food and the gut
- Bioactivation and degradation of nutritional components and food xenobiotics
Indexed in: PubMed, PubMed Central, Google Scholar, DOAJ, CrossRef, ESCI
PMCID: all published articles receive a PMCID
Nutrition and Microbes welcomes submissions of the following article types: Book Review, Case Report, Clinical Trial, Conceptual Analysis, Data Report, Editorial, General Commentary, Hypothesis and Theory, Mini Review, Opinion, Original Research, Perspective, Policy and Practice Reviews, Review, Specialty Grand Challenge and Systematic Review.
All manuscripts must be submitted directly to the section Nutrition and Microbes, where they are peer-reviewed by the Associate and Review Editors of the specialty section.
Articles published in the section Nutrition and Microbes will benefit from the Frontiers impact and tiering system after online publication. Authors of published original research with the highest impact, as judged democratically by the readers, will be invited by the Chief Editor to write a Frontiers Focused Review - a tier-climbing article. This is referred to as "democratic tiering". The author selection is based on article impact analytics of original research published in all Frontiers specialty journals and sections. Focused Reviews are centered on the original discovery, place it into a broader context, and aim to address the wider community across all of Nutrition.
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