In the fascinating field of biotechnology, microbes from traditionally fermented foods are gaining attention for their potential applications not only in food science and human nutrition but also as a source of compounds that can be used as additives with several applications in foods and medical science among others.
However, despite these microorganisms' profound cultural significance and historical utilization, their systematic deployment in modern scientific and technological contexts remains relatively unexplored. This gap in application highlights the need for detailed exploration into the characteristics and utility of these microbes within the biotechnology industry.
Current research trends highlight the growing importance of these natural bioprocessors in creating safer food technologies and driving technological advancements, affirming their critical role in biotechnological innovations.

This Research Topic aims to explore the immense potential of microbial strains extracted from fermented foods across various biotechnological domains. The goal is to enhance food safety, foster novel applications in food development, and source novel biotechnological compounds from these microbes. Key objectives focus on identifying significant microbial strains, unraveling their genetic and functional characteristics, and integrating these findings into current food systems.
The ultimate aim is to develop effective, reliable, and industry-adaptable microbial solutions that align with modern food safety practices, thereby broadening their application and acceptance in the industry.

The scope of this research encompasses a focus on understanding and exploiting the biotechnological applications of these microbial strains. We are particularly interested in exploring the production of biomolecules with techno-functional properties in foods such as water-binding, viscosity, emulsification, gelation, foaming, antioxidant properties, probiotic supplements, and essential nutrients among others. We invite articles that address, but are not limited to, the following themes:

o Characterization of microbial strains for enhanced safety and technological applications.

o Utility of these microbes in both traditional and contemporary food-preservation techniques.

o Comparative analysis between traditional and novel biotechnological applications of fermented foods.

o Advances in biotechnological methods and tools that incorporate these microbial strains.

o Production of components with techno-functional properties using microbes from fermented foods.

Through this comprehensive exploration, we aim to deepen our understanding of the microbiology of fermented foods, facilitating innovative pathways to enhance food safety and the technological properties of foods through microorganisms originating from fermentation processes.
We welcome original research articles, reviews, and opinions that can contribute to this vibrant and evolving field. Submissions involving genetically modified (GM) microorganisms must take into account current legislation regarding the use of GM microorganisms in food systems, given their prevalent role in food applications.

Are you interested in contributing a manuscript to this Research Topic?

Biotechnological Applications of Microbial Strains from Fermented Foods