Biochemical Pathways of Fermentation: Impact on Sensory Properties and Nutritional Value of Food

Fermentation is a fundamental biochemical process that has been utilized for centuries to enhance the nutritional and sensory properties of food. Microbial metabolic pathways involved in fermentation play a crucial role in modifying food composition by breaking down macromolecules, synthesizing bioactive compounds, and generating characteristic flavors, aromas, and textures. Lactic acid bacteria and other microorganisms drive these biochemical transformations, producing organic acids, alcohols, peptides, and volatile compounds that contribute to food quality.
Beyond sensory improvements, fermentation enhances the bioavailability of nutrients, reduces anti-nutritional factors, and can generate health-promoting metabolites such as short-chain fatty acids and bioactive peptides. Advances in metabolomics, proteomics, and systems biology have deepened our understanding of these biochemical pathways, enabling targeted optimization of fermentation processes. Exploring the molecular mechanisms underlying these transformations is essential for improving food quality, developing functional foods, and ensuring sustainable food production. This Special Issue aims to highlight recent advances in biochemical fermentation pathways and their impact on food functionality.

The primary goal of this Special Issue is to explore the biochemical pathways involved in food fermentation and their impact on sensory attributes and nutritional value. Understanding the molecular mechanisms of microbial metabolism can help optimize fermentation processes, improve food quality, and develop innovative functional foods.

We aim to bring together cutting-edge research on enzymatic transformations, metabolite profiling, and microbial interactions shaping fermented food characteristics.
Potential areas of interest may include, but are not limited to:
● Biochemical pathways of lactic acid bacteria, yeasts, and other microorganisms in food fermentation
● Metabolite production (organic acids, bioactive peptides, aroma compounds) and its impact on flavor and nutrition
● Enzymatic modifications of proteins, carbohydrates, and lipids during fermentation
● Advances in omics technologies (metabolomics, proteomics, transcriptomics) for studying fermentation processes
● Applications in functional foods and strategies to enhance bioavailability of nutrients through fermentation

Authors are welcome to submit articles presenting original studies or literature review work. Please consult the journal's information regarding Article Types, Author Guidelines, and Publishing Fees, or direct any questions to the Editorial Office: abp@frontierspartnerships.org.

Even though abstract submission is not mandatory, we encourage all interested researchers to submit a “manuscript summary” before submitting their article. Manuscript summaries do not have to coincide with the final abstract of the article.

Article types and fees

This Special Issue accepts the following article types, unless otherwise specified in the Special Issue description:

• Brief Research Report
• Mini Review
• Opinion
• Original Research
• Perspective
• Review
• Systematic Review

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 Special Issue accepts the following article types, unless otherwise specified in the Special Issue description:

• Brief Research Report
• Mini Review
• Opinion
• Original Research
• Perspective
• Review
• Systematic Review

Keywords: fermentation pathways, metabolite production, sensory properties, nutritional enhancement, microbial metabolism