Special Issue "Functional Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Beverages"
Deadline for manuscript submissions: closed (15 September 2023) | Viewed by 3998
Interests: fermentation; food chemistry; food science and technology; food technology; food analysis; enzymes; bioprocess engineering and fermentation technology; food microbiology; food processing and engineering; sensory evaluation
Lactic acid bacteria (LABs) are naturally present in the environment. The natural fermentation of foods and beverages leads to substrate-specific microbial consortia—a variety of genera with different metabolic activities. The isolation and characterisation of these LABs enables the tailored development of functional foods and innovative products. Moreover, it provides research and industry communities with valuable information about the functionality and suitability of different LABs in specific substrates. Lactic acid bacteria produce metabolites which can be used to target specific modulations of foods and beverages, for example, the production of antifungal compounds will enhance shelf-life extension, specific organic acids help to modulate flavour and enhance gelling, the synthesis of polyols can be used to reduce added sugar, exopolysaccharides enhance texture, and active enzymes impact the digestibility of macromolecules and the bioavailability of micronutrients.
This Special Issue comprises original research articles and reviews addressing functional lactic acid bacteria from foods and beverages, as well as their isolation, characterisation, and application.
Dr. Aylin W. Sahin
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 2600 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.
- lactic acid bacteria
- functionalization by fermentation
- fermentation of foods and beverages
- strain isolation
- targeted strain selection
- functional foods