Novel Insights into Fermented Dairy Products and Their Health Relevance

Dear Colleagues,

With the growing global interest in functional foods, it is crucial to understand the intricate relationship between fermented dairy products and health outcomes. Fermentation has long been known to enhance the functional, sensory, and nutritional properties of dairy products while extending their shelf life. However, recent studies have revealed numerous health benefits of fermented dairy products, supported by ongoing research into the biochemical mechanisms of their bioactive metabolites their potential roles in disease prevention. The fermentation process not only improves nutrient bioavailability and facilitates digestion but also generates bioactive compounds—such as peptides—that contribute to overall health.

Fermented dairy products are rich in probiotics that promote gut health by restoring microbiome balance, alleviating digestive issues, supporting immune function, and enhancing general well-being. Moreover, the consumption of fermented dairy products has been associated with improved lactose digestion in individuals with lactose intolerance.

Therefore, this Special Issue will mainly focus on the following:

• Review and research papers that address the health benefits of fermented dairy products;
• The analysis of bioactive metabolites present in fermented dairy products, including in silico prediction of their bioactivity;
• Innovations in fermentation technology that pave the way for the development of functional dairy products tailored to specific health needs.

Dr. Martina Banić
Prof. Dr. Wenjun Liu
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 250 words) can be sent to the Editorial Office for assessment.

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.