Innovative Microbiota Applications in the Fermentation Industry

Fermented foods and beverages have a long-standing history and global popularity due to their diverse and rich varieties, encompassing dairy products, beverages, bean products, vegetables, meat products, and condiments. These foods not only provide essential nutrients like protein and minerals but also introduce complexity to diets that may otherwise suffer from lack of diversity. Central to the formation of unique flavors and nutritional profiles in these foods is the microbiota active during fermentation. Known for their ability to transform larger, less palatable compounds into smaller, flavorful molecules, microbiota play a critical role in amplifying the nutritional value of these consumables. However, the field continues to face questions regarding the contributions of microbiota in fermentation.

Recent studies have shed light on how microbiota metabolites contribute to the development of flavor and nutritional functions, yet gaps remain, particularly around the mechanisms of flavor formation and microbiota-driven nutritional enhancements. Several significant studies have demonstrated the potential of microbiota to reshape fermentation processes; however, the challenge remains in translating these findings into widespread industrial applications. There exists a need for further investigation into the scalability, preservation techniques, and innovative applications of microbiota to bring traditional and novel fermented foods to broader markets.

This Research Topic aims to explore the development of high-quality fermented foods, assess future challenges and prospects for these products, and address the functional properties of microbiota. By understanding the flavor formation, nutritional enrichment, and preservation mechanisms mediated by microbiota, the research endeavors to overcome technical barriers hindering the fermented food industry. In pursuit of these insights, researchers are invited to dissect traditional fermentation points, explore opportunities for scalability, and propose innovative applications of microbiota metabolism.

To gather further insights in the microbiota's role in fermented foods and beverages, we welcome articles addressing, but not limited to, the following themes:

• Quality and sensory analysis of fermented foods or beverages;

• Influence of fermentation processing environmental conditions on microbiota;

• Innovative strategies to tackle pathogens in fermentation processes;

• Strategies to control and facilitate beneficial microorganisms in fermentative processes;

• Evaluation of flavor and functional properties in fermented foods or beverages;

• Mechanisms behind flavor and nutrition formation in fermentation.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• Hypothesis and Theory
• Methods
• Mini Review
• Original Research
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• Hypothesis and Theory
• Methods
• Mini Review
• Original Research
• Perspective
• Review
• Systematic Review

Keywords: microbiota, metabolites, flavor, nutrients, quality analysis, sensory analysis, enzymatic processes, antibacterial and preservation, safety control, probiotics, new product development, novel fermented foods, novel fermented beverages

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.