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Processes
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Lactic Acid Bacteria: Screening, Isolation, Evaluation and Applications
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Lactic Acid Bacteria: Screening, Isolation, Evaluation and Applications

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Biological Processes and Systems".

Deadline for manuscript submissions: closed (10 April 2024) | Viewed by 1363

Special Issue Editor

Dr. Alfredo Vázquez-Ovando

E-Mail Website
Guest Editor
Instituto de Biociencias, Universidad Autónoma de Chiapas. Boulevard Príncipe Akishino Sin Número Colonia, Solidaridad 2000. C.P. 30798, Tapachula Chiapas, Mexico
Interests: agro-food bio-technology of tropical products; unconventional technologies to extend the shelf life of food products; sensory analysis of food products; molecular studies focused on plants and microorganisms of food interest; search for lactic acid bacteria and their evaluation for various purposes (probiotics, antimicrobials, starter cultures, etc.).

Special Issue Information

Dear Colleagues,

Lactic acid bacteria are ubiquitous and have applications in almost every sector of the food industry, as well as in probiotics. They preserve, provide aromas in addition to flavors, and have proven benefits for health as well as many other areas of real and potential recent application.

This Special Issue will receive quality papers that present results that allow increasing knowledge on and applications of lactic acid bacteria. Topics include, but are not limited to, the following:

  • Isolation of LAB of interest from conventional or novel sources.
  • Potential or actual use of LAB in food or for feeding purposes.
  • LAB with interesting antimicrobial characteristics (antibacterial, antifungal, etc.).
  • Identification of new LAB.
  • Production of novel metabolites by LAB.

Dr. Alfredo Vázquez-Ovando
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • lactic acid bacteria
  • lactococcus
  • lactobacillus
  • fermentation
  • antifungal
  • antibacterial
  • probiotics

Published Papers (1 paper)

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Research

15 pages, 2603 KiB  
Article
Use of Lactulose as Prebiotic and Chitosan Coating for Improvement the Viability of Lactobacillus sp. FM4.C1.2 Microencapsulate with Alginate
by Fabiola Rizo-Vázquez, Alfredo Vázquez-Ovando, David Mejía-Reyes, Didiana Gálvez-López and Raymundo Rosas-Quijano
Processes 2024, 12(1), 133; https://doi.org/10.3390/pr12010133 - 04 Jan 2024
Cited by 2 | Viewed by 1124
Abstract
Lactic acid bacteria (LAB) constitute the microbial group most used as probiotics; however, many strains reduce their viability during their transit through the body. The objective of this study was to evaluate the effect of two microencapsulation techniques, as well as the incorporation [...] Read more.
Lactic acid bacteria (LAB) constitute the microbial group most used as probiotics; however, many strains reduce their viability during their transit through the body. The objective of this study was to evaluate the effect of two microencapsulation techniques, as well as the incorporation of lactulose as a prebiotic and the use of chitosan coating on the microcapsules, on the viability of the Lactobacillus sp. strain FM4.C1.2. LAB were microencapsulated by extrusion or emulsion, using 2% sodium alginate as encapsulating matrix and lactulose (2 or 4%) as the prebiotic. The encapsulation efficiency was evaluated, and the capsules were measured for moisture and size. The encapsulation efficiency ranged between 80.64 and 99.32% for both techniques, with capsule sizes between 140.64 and 1465.65 µm and moisture contents from 88.23 to 98.04%. The microcapsules of some selected treatments (five) were later coated with chitosan and LAB survival was evaluated both in coated and uncoated microcapsules, through tolerance to pH 2.5, bile salts and storage for 15 days at 4 °C. The highest survival of the probiotic strain under the conditions of pH 2.5 (96.78–99.2%), bile salts (95.54%) and storage for 15 days (84.26%), was found in the microcapsules obtained by emulsion containing 4% lactulose and coated with chitosan. These results demonstrate the possible interaction of lactulose with alginate to form better encapsulating networks, beyond its sole probiotic effect. Additional research may shed more light on this hypothesis. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria: Screening, Isolation, Evaluation and Applications)
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