Exploring the Impact of Probiotics and Fermented Food on Gut Microbiota for Personalized Nutrition and Host Health
A special issue of Biology (ISSN 2079-7737). This special issue belongs to the section "Microbiology".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 1457
Special Issue Editors
2. Center of Excellence for Microbiota Innovation, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
Interests: microbiome; mycobiome; probiotic; fermented food; personalized nutrition
Interests: algae; bioactive compounds; biorefinery; gastrointestinal digestion; gut health; metabolites; microbiota; plant extracts; polyphenols; polysaccharides
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is my great pleasure to share that I have been invited to serve as a Guest Editor for an upcoming Special Issue in Biology titled “Exploring the Impact of Probiotics and Fermented Food on Gut Microbiota for Personalized Nutrition and Host Health.”
Over the past decade, the gut microbiome has emerged as one of the most influential determinants of human health. Increasing evidence shows that the gut microbial ecosystem plays a central role in digestion and metabolism, immune modulation, neurological function, and the risk of chronic non-communicable diseases. Understanding how diet and microorganisms shape this complex community has become a key scientific priority across biology, medicine, and food science.
Probiotics and fermented foods have long been recognized for their health benefits, but recent advances in microbiome science, multi-omics technologies, and strain-level characterization have revolutionized our ability to understand their mechanisms of action. This growing body of knowledge supports their potential as targeted tools to modulate the gut microbiota, enhance metabolic resilience, and promote overall host health.
At the same time, the field is rapidly shifting toward personalized nutrition, recognizing that the “one-size-fits-all” dietary approach is insufficient. Individual variations in gut microbiota composition, genetics, lifestyle, and metabolic responses demand more precise dietary interventions. Integrating probiotics, functional fermented foods, and microbiome profiling is increasingly viewed as a promising strategy to design personalized dietary solutions that improve health outcomes and reduce disease risk.
In light of these developments, this Special Issue aims to gather cutting-edge research and comprehensive reviews to deepen our understanding and accelerate innovation in this important field.
The scope of this Special Issue includes, but is not limited to, the following:
- Mechanistic studies on how probiotics and fermented foods modulate gut microbial composition and metabolic function;
- basic studies linking microbiota changes to host metabolic, immune, and physiological outcomes;
- Personalized and precision nutrition approaches guided by gut microbiome data;
- Multi-omics technologies supporting microbiome-based dietary intervention design;
- Interactions between diet, microbial ecology, and host health.
I look forward to receiving your contributions in this Special Issue.
Dr. Massalin Nakphaichit
Dr. Suvimol Charoensiddhi
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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
- probiotics (bacteria and yeast)
- gut microbiota and mycobiome
- personalized nutrition
- microbiome–host interaction mechanisms
- gut–axis communication (brain/skin/immune)
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