Food fermentation is an old-age tradition that transforms the major and minor components of foods through the actions of microbes and enzymes. These transformed components may have preservative roles as well as benefits to human health. In many cultures, indigenous and traditional foods often rely on wild strains of microbes in fermented foods to extend the shelf lives of their substrates. There is a growing interest in fermented foods that are beneficial to the gut, especially given the evidence of the gut-brain axis connection. A better understanding of the processing steps in fermented foods requires innovative technological processes since fermentation is driven by microbial consortia that lead to health-promoting properties. Such processes that involve the use of starter cultures will ensure better quality and safety in fermented foods. In order to fully reap the benefits of fermentation, leading to better nutritional and quality attributes in fermented foods, the process will require standardization.
This Research Topic aims to collect original research articles and reviews on microbial activities in the fermentation processes of traditional or indigenous foods.
The scope of this Research Topic with multidisciplinary approaches highlights innovative methods of this ancient bioprocessing technology. In particular, papers are welcome on the following topics but are not limited to:
• Insights on pathogenic and non-pathogenic organisms in our food system
• Prebiotics and probiotics in food fermentation
• Starter cultures in food fermentation
• Cottage processing of indigenous fermented foods
• Industrial application of microbes in food fermentation
• Pathogenic organisms in fermented foods
• Microbes in food fermentation
• Microbes, food, and health
• Antimicrobial agents from natural sources
Food fermentation is an old-age tradition that transforms the major and minor components of foods through the actions of microbes and enzymes. These transformed components may have preservative roles as well as benefits to human health. In many cultures, indigenous and traditional foods often rely on wild strains of microbes in fermented foods to extend the shelf lives of their substrates. There is a growing interest in fermented foods that are beneficial to the gut, especially given the evidence of the gut-brain axis connection. A better understanding of the processing steps in fermented foods requires innovative technological processes since fermentation is driven by microbial consortia that lead to health-promoting properties. Such processes that involve the use of starter cultures will ensure better quality and safety in fermented foods. In order to fully reap the benefits of fermentation, leading to better nutritional and quality attributes in fermented foods, the process will require standardization.
This Research Topic aims to collect original research articles and reviews on microbial activities in the fermentation processes of traditional or indigenous foods.
The scope of this Research Topic with multidisciplinary approaches highlights innovative methods of this ancient bioprocessing technology. In particular, papers are welcome on the following topics but are not limited to:
• Insights on pathogenic and non-pathogenic organisms in our food system
• Prebiotics and probiotics in food fermentation
• Starter cultures in food fermentation
• Cottage processing of indigenous fermented foods
• Industrial application of microbes in food fermentation
• Pathogenic organisms in fermented foods
• Microbes in food fermentation
• Microbes, food, and health
• Antimicrobial agents from natural sources
