Functional Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Beverages

Dear Colleagues,

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
Guest Editor

Manuscript Submission Information

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