Lactic Acid Bacteria in Functional Foods: From Microbiology to Health Benefits

Dear Colleagues,

Lactic acid bacteria (LAB) are a widespread bacterial group that has a prominent role in food fermentation. LAB produce organic acids and other metabolites that enhance flavour and aroma development in food and prevent spoilage, increasing product shelf-life. Therefore, they are very useful in many food applications. Together with their technological role, they possess metabolic properties that can improve the nutritional and functional quality of food.  Indeed, they can increase nutrient bioavailability, producing health-promoting compounds such as peptides with biological activities, gamma-aminobutyric acid and polysaccharides, and they can act as probiotics. The aim of this Special Issue is to discuss recent developments of the impact of microbial metabolism on the nutritional and functional quality of foods. Topics of interest will include advances in the exploitation of novel LAB strains for the development of fermented plant-based food or by-products with enhanced functional properties. Purely technological studies will be not considered. Due to their growing interest, special attention will be given to studies related to  the use of postbiotics.  For this Special Issue, we welcome original research articles and reviews of studies that address the scientific questions and research methodologies outlined above.

Dr. Viola Galli
Prof. Lisa Granchi
Guest Editors

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