Last months for submitting your manuscript to the special issue “Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages” on the journal Food Bioscience.
SI was promoted by the PIMENTO members Vittorio Capozzi | Francesco Grieco, with Baoru Yang | Wenjia He | Shuxun Liu | Chunguang Luan
“The study and innovation of fermented beverages are areas of high interest in the field of bio-processed food research. On the one hand, various fermented beverages are widely diffused traditional products (e.g. fermented milk, wine, fruity wines, ciders, beer); on the other hand, it is one of the most dynamic sectors of innovative fermented products (e.g. dairy-like plant-based beverages, new fortified and functional beverage). Investigation of microbial diversity (bacteria, yeasts and filamentous fungi) associated with fermented beverages is crucial because it helps to understand fermentation processes and develop innovation in the sector.
The versatility of fermented beverages makes them interesting targets for promoting personalized nutrition and more general well-being. In addition, this product segment represents a sector of interest in creating added value to resources and valorising by-products from the current value chains, improving the circular economy in agri-food systems. Safety issues and the modulation of organoleptic, nutritional and functional quality represent the main targets of interest, together with the impact on food safety.”