Fermented Food: Health and Benefit

Topic Information

Dear Colleagues,

Fermented foods represent a reservoir of bioactive compounds formed through the enzymatic conversion of organic substrates by microorganisms. These foods, spanning cultures globally, undergo controlled microbial growth and biochemical reactions, culminating in products rich in probiotics, organic acids, and bioactive peptides. Research underscores the pivotal role of fermented foods in modulating the gut microbiota, fostering a symbiotic relationship between ingested microorganisms and the host's gastrointestinal environment. The resultant microbial diversity and abundance contribute significantly to gastrointestinal health, influencing digestive processes and fortifying the immune system. Furthermore, fermentation confers enhanced bioavailability of essential nutrients, augmenting the nutritional profile of these foods. Such bioconversion processes render fermented foods potent sources of readily absorbable vitamins, minerals, and antioxidants. Scientific inquiry has elucidated the manifold health benefits associated with regular consumption of fermented foods. These include the amelioration of digestive disorders, mitigation of systemic inflammation, and potential attenuation of chronic disease risk factors. In sum, the scientific discourse surrounding fermented foods underscores their multifaceted contributions to human health, underscoring their role as functional foods capable of synergistically supporting physiological well-being. Embracing these dietary staples resonates with evidence-based nutritional strategies aimed at fostering holistic health and disease prevention. This Topic will host diverse contributions ranging from research papers to up-to-date reviews dealing with fermented food. It includes but is not limited to the following relevant themes:

• Health Benefits of Fermented Foods;
• Nutritional Content of Fermented Foods;
• Microbial Communities within Fermented Food;
• Fermentation Techniques and Processes;
• Probiotics and Fermented Foods;
• Fermented Foods and Digestive Health and Immune Function;
• Fermented Foods in Traditional Diets;
• Safety and Quality of Fermented Foods;
• Yeast and its Role within Fermented Food;
• Genetic Modification and its Role within Fermentation Processes.

Dr. Niel Van Wyk
Dr. Alice Vilela
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Applied Microbiology applmicrobiol	-	-	2021	16.3 Days	CHF 1000	Submit
Fermentation fermentation	3.3	3.8	2015	15.7 Days	CHF 2100	Submit
Foods foods	4.7	7.4	2012	14.3 Days	CHF 2900	Submit
Microbiology Research microbiolres	2.1	1.9	2010	16.7 Days	CHF 1600	Submit
Microorganisms microorganisms	4.1	7.4	2013	13.4 Days	CHF 2700	Submit

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Published Papers