Foods (IF=4.7)专刊征稿：水产品加工和贮藏过程中微生物的利用与控制

征稿信息

Special Issue Information

Dear Colleagues,

Microorganisms exert a significant influence on the quality of aquatic products. Therefore, beneficial microorganisms and their metabolites can be utilized to enhance the safety, flavor, and shelf life of food, as well as the control of spoilage and pathogenic microorganisms to avoid the deterioration of quality during the processing and storage of aquatic products. Processing aids in fermentation, which can enhance the flavor, nutrition, and digestibility of aquatic products. For storage, novel techniques such as modified atmosphere packaging (MAP) with bio-based gases, quorum sensing regulation, as well as some new broad-spectrum bacteriostatic agents can be employed to inhibit the growth of spoilage and pathogenic microorganisms, extending the freshness and shelf-life of products. The outlook is promising, with ongoing research into novel microbial strains and enzymes offering more sustainable and efficient solutions; this includes bio-preservation agents that are natural, non-toxic, and have a minimal impact on the environment. Additionally, the integration of microbiological technology with advanced packaging materials and nanotechnology holds potential regarding the development of innovative products that are able to satisfy the increasing consumer demand for high-quality, safe, and eco-friendly aquatic products.

Keywords

aquatic products;

processing and storage;

fermentation; quality control;

quorum sensing; metabolome,

transcriptome and macrogenome;

flavor;

microbial community;

lactic acid bacteria

Manuscript Submission Information

-Special Issue Information was online at https://www.mdpi.com/journal/foods/special_issues/AAD2694H20.

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

-Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website.

-Please note that for papers accepted, an APC of 2900 CHF applies. You may be entitled to a discount of 10%-30% and even a full waiver, if you connect the Editorial Office (enid.gao@mdpi.com) in advance.

-Deadline -for manuscript submissions: 20 November 2024 | Viewed by 184

Guest Editor

Dr. Yongqiang Zhao (赵永强，中国水产科学研究院南海水产研究所)

E-Mail: zhaoyq@scsfri.ac.cn

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Interests: food science; aquatic products processing; quality and safety of seafood; foodomics

Dr. Chunsheng Li (李春生，中国水产科学研究院南海水产研究所)

E-Mail: lichunsheng@scsfri.ac.cn

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Interests: fermented aquatic products; food microorganism; lactic acid bacteria; microbial community

Dr. Yueqi Wang(王悦齐，中国水产科学研究院南海水产研究所)

E-Mail: wangyueqi@scsfri.ac.cn

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Interests: seafood fermentation; foodomics; flavor formation mechanism; protein-flavor interactions

Dr. Di Wang(王迪，中国水产科学研究院南海水产研究所)

E-Mail: wangdi1991624@hotmail.com

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Interests: control of food-borne pathogens; quality and safety of seafood; microbial technology; biogenic amines in seafood

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