Health Benefits of Lactic Acid Bacteria: Gut Microbiota and Beyond
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 136
Special Issue Editor
Interests: food microbiology; fermentation; applied microbiology; molecular microbiology; food and nutrition; lactic acid bacteria; gut microbiota; cell biology; molecular cell biology; microbial molecular biology; host–microbe interactions
Special Issue Information
Dear Colleagues,
Lactic acid bacteria (LAB) are a widespread group of bacteria, traditionally associated with food fermentation, that have drawn great attention for their several beneficial properties. Probiotic LAB and/or LAB-driven fermented foods can exert a wide range of positive effects on human health by direct action and/or by production of a broad spectrum of bioactive metabolites (i.e., organic acids, SCFAs, exopolysaccharides, bacteriocin, vitamins, γ-aminobutyric acid, etc.). Once ingested, LAB can reach the gut and transiently colonize it and interact with the resident microbiota, whose perturbation has been strictly linked with various diseases. Intake of LAB and/or LAB-driven fermented foods has been associated with the modulation of gut microbiome structure and composition, protection against pathogens, immunomodulation as well as maintenance of gut homeostasis and intestinal barrier integrity, resulting in the prevention and/or amelioration of gut inflammation and other intestinal or systemic disease, including neurodevelopment and neurodegenerative disorders.
However, the precise biological mechanism and effective efficacy remain unclear; thus, this Special Issue will welcome in vitro, in vivo, and clinical studies that deepen our knowledge of the health benefits and efficacy of LAB and/or LAB-driven fermented foods.
Review articles regarding the above topics will also be taken into consideration.
Dr. Roberta Prete
Guest Editor
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.
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Keywords
- lactic acid bacteria
- lactobacilli
- probiotics
- postbiotics
- bioactive metabolites
- neurotransmitters
- gut microbiota
- health benefits
- fermented foods
- functional foods
