Special Issue Role of Microorganisms and Their Metabolites in Agriculture, Food and the Environment: 3rd Edition

Message from the Guest Editor:

Even though people have been using microorganisms for thousands of years, they still surprise us with their possibilities. The production of fermented foods is one of the oldest food processing technologies and has been known since ancient times. Nowadays, microorganisms are used in the production of foods not only as a strategy for food preservation but also for improving specific characteristics, such as flavor, aroma, texture and digestibility. The antagonistic activity of microorganisms is widely used, both in biological plant protection to reduce environmental degradation due to the widespread use of fungicides and against food-borne pathogens to prevent disease. This Special Issue will attempt to shed light on the molecular aspects and enhance the current research in the field of new high-throughput technologies, such as genomics, metagenomics, transcriptomics, metatranscriptomics and metabolomics, allowing a more thorough description of the microbial constituents of the different environments. “Role of Microorganisms and Their Metabolites in Agriculture, Food and the Environment: 3rd Edition”, welcomes original manuscripts and review articles addressing this hot topic.

Guest Editor

Prof. Dr. Barbara Sokolowska

Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland

Deadline for manuscript submissions
20 June 2026

International Journal of Molecular Sciences