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Fermentation
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Announcements

18 April 2023
Fermentation | New Section “Probiotic Strains and Fermentation” Established


The Fermentation (ISSN: 2311-5637 ) editorial team is pleased to announce the launch of a new Section, “Probiotic Strains and Fermentation”. This Section aims to establish an updated communication platform to promote the fast development of novel probiotic-strain-related research. We encourage the submission of different types of manuscripts, such as research articles, reviews, communications, opinions, and perspectives, that provide current novel insights and significant advances in the fields. Its scope covers aspects of the discovery, functional and safety evaluation, fermentation technologies, and application of novel probiotic strains, including, but not limited to, the following:

  • Mining and discovery of potential probiotic strains (e.g., fungi, lactic acid bacteria, acetic acid bacteria, yeast, certain gut bacteria, etc.) from fermented foods, gut microbiota, and other natural/food sources;
  • Discovery of novel postbiotics (e.g., Exopolysaccharides, short-chain fatty acids, and vitamins) from probiotic strains and their functional evaluation;
  • Probiotic effects, bioactivities, health benefits, and safety evaluation of potential probiotic strains in vitro and in vivo;
  • Metabolic engineering of probiotic strains and related synthetic biology research;
  • Drying, stabilization, and encapsulation technologies for probiotic strain protection and delivery;
  • Fermentation technologies based on discovered probiotic strains and the development of probiotics-related functional products through fermentation and their application.

Keywords:

  • probiotics;
  • high-throughput screening;
  • lactic acid bacteria;
  • gut microbiota;
  • lactobacillus;
  • bifidobacterium;
  • bacillus;
  • acetic acid bacteria;
  • yeast;
  • fungi.

We are currently recruiting Editorial Board Members (EBMs) for this Section. If you are an active researcher in this field and are passionate about publishing cutting-edge research, please contact us at [email protected]. Alternatively, you may wish to submit your work directly via the following link: https://susy.mdpi.com/user/manuscripts/upload?journal=fermentation.

Fermentation Editorial Office

 

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