Probiotic Lactic Acid Bacteria and Their Applications in Food Safety and Animal Health
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 34
Special Issue Editors
Interests: probiotic; lactic acid bacteria; pathogens; biopreservation
Interests: probiotic; lactic acid bacteria; meat products
Special Issue Information
Dear Colleagues,
Globalization and changes in dietary habits have amplified the spread of foodborne pathogens, generating increasing concerns over the safety of animal-origin products, particularly meat and ready-to-eat (RTE) foods.
Despite the progress of biotechnology, contamination by pathogens such as Shiga toxin-producing Escherichia coli, Salmonella spp., and Staphylococcus aureus, among others, continues to erode consumer confidence and affect global food systems.
In this context, lactic acid bacteria (LAB), recognized as GRAS organisms, represent a promising natural alternative to chemical preservatives. Their application as probiotic starter cultures and bioprotective agents enables the production of antimicrobial metabolites such as lactic acid and bacteriocins, with a positive impact on food quality, shelf life, and pathogen control, particularly under minimal processing conditions.
This Special Issue invites contributions exploring the technological functionality, safety, and antimicrobial potential of LAB in fermented and RTE foods. Topics of interest include:
- The development and characterization of bacteriocinogenic LAB strains,
- The mechanisms for the inhibition of pathogens and biofilm control,
- The use of LAB in hurdle technologies and non-thermal processing,
- The impact of LAB on food preservation, reduction in nitrites/additives, and postbiotic effects.
Interdisciplinary works bridging food microbiology, veterinary science, biotechnology, and public health are especially welcome. Through this Special Issue, we aim to showcase scientific innovations and practical approaches for producing safer, functional, and consumer-trusted fermented foods.
Dr. Analía Inés Etcheverría
Dr. María Inés Palacio
Guest Editors
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. Fermentation 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 2100 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 (LAB)
- probiotics
- fermented foods
- food chain
- food safety
- foodborne diseases
- animal health
- biopreservation
- pathogens
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