About this Research Topic
Fermentation is an ancient food technology that has been used by our ancestors to transform and preserve raw materials obtained from agricultural practices. Fermentation practices have spread all over the world, leading to the development of regional-specific products, which are often featured on certified origin labels such as PDO, PGI, or GTS. Fermented food products can be classified based on the type of fermentation employed, such as alcoholic, acetic, propionic, butyric, lactic, malo-lactic, etc., as well as the technology utilized for their production, including black-slopping, indigenous, autochthonous starters, allochthonous starters, etc. Furthermore, these products also vary in terms of the types of microorganisms involved, such as bacteria, or yeasts.
Nowadays, the significance of fermented foods is undeniable, from allowing consumers to experience many sensory and organoleptic properties to employing scientists in discovering new potential health benefits, as well as engaging the agro-industrial sector to develop innovative technologies in fermentation.
The advancements in untargeted and high-throughput screening approaches in these last decades allowed us to unravel the entire microbiome, metabolome, proteome, transcriptome, and genome of fermented foods. All the data collected can be attributed to sensory and health benefits, to establish the relationships between potential microbiological and/or chemical biomarkers. Multivariate statistical analysis and artificial intelligence strategies are typically carried out to bring out cutting-edge research in this field.
In this Research Topic, we encourage all active scientists in the relevant fields to publish their work on:
• The health benefits of fermented foods
• The diversity and safety of fermented foods
• Novel techniques for assessing microbial diversity in fermented foods
• Microbial metabolism and activities participating in health and sensory benefits of fermented foods
• Innovation in traditional and new fermented foods
Nowadays, the significance of fermented foods is undeniable, from allowing consumers to experience many sensory and organoleptic properties to employing scientists in discovering new potential health benefits, as well as engaging the agro-industrial sector to develop innovative technologies in fermentation.
The advancements in untargeted and high-throughput screening approaches in these last decades allowed us to unravel the entire microbiome, metabolome, proteome, transcriptome, and genome of fermented foods. All the data collected can be attributed to sensory and health benefits, to establish the relationships between potential microbiological and/or chemical biomarkers. Multivariate statistical analysis and artificial intelligence strategies are typically carried out to bring out cutting-edge research in this field.
In this Research Topic, we encourage all active scientists in the relevant fields to publish their work on:
• The health benefits of fermented foods
• The diversity and safety of fermented foods
• Novel techniques for assessing microbial diversity in fermented foods
• Microbial metabolism and activities participating in health and sensory benefits of fermented foods
• Innovation in traditional and new fermented foods
Keywords: fermentation, metabolism, organoleptic properties, sensory, fermented foods, microorganisms, metabolites, functional foods
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
