Health Benefits of Lactic Acid Bacteria: Gut Microbiota and Beyond

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

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