Manuscript Topics

Microorganisms can affect every aspect of life on Earth. They are essential to the cycling of nutrients in the eco-systems of our planet. However, some of these microbes are pathogenic resulting in disease but the majority of them are completely harmless. Microbes and other living organisms produce enzymes that can be useful in food processing.

Enzymes and microbes are widely used in the food industry to optimize process, improve efficiency, quality, shelf life, and achieve desired organoleptic characteristics of the final product. They can also be utilised in food process technologies to improve the bioavailability of minerals, minimize off-odours, stabilize beverages, and produce novel foods that can serve as nutraceuticals. For example, fermentation of foods involves the transformation of nutrients in foods brought about by the action of microorganisms that may occur spontaneously or added as a starter organism. Microbes are able to transform sugars into simple acids, alcohols and carbon dioxide as major products. In addition, a whole range of secondary metabolites, including vitamins, polyols, or antioxidants, can be produced which may offer specific health benefits. Apart from the improved shelf life of fermented foods, they also have good health benefits in the gut when consumed.

The scope of this special issue with multidisciplinary approaches will include but not limited to the following topics:• insights on pathogenic and non-pathogenic organisms in our food system
• industrial application of enzymes and microbes in food processing
• pathogenic organisms in the soil, water, air, and food environment & how they can be prevented
• microbes in food fermentation
• microbes, food and health
• antimicrobial agents from natural sources

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