Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 June 2025 | Viewed by 1511
Special Issue Editors
Interests: biocontrol; lactic acid bacteria; bacteriocins; meat products
Interests: lactobacillus; microbiota; oral microbiota
Special Issue Information
Dear Colleagues,
Lactic acid bacteria (LAB) are an important group of microorganisms able to produce lactic acid mostly from the fermentation of carbohydrates. Industrially, LAB play a prominent role in the fermentation of foods (dairy, wine, bread, vegetables and meat) through their enzymatic activities and metabolites production. Several species of LAB are considered as generally recognized as safe (GRAS). This property allowed them to be used as starter cultures considering the adaptability to the fermentation process, biosynthetic capacity and metabolic versatility. In this way, LAB improve the flavor, increase nutrient bioavailability, reduce harmful substances and increase shelf-life of fermented food. In addition, LAB can produce antimicrobial compounds able to inhibit important food pathogens ensuring the microbiological quality of food. Particularly, the bacteriocins characterization and application for food preservation are of great interest in recent studies in the field. Besides, numerous LAB applied as probiotics and their metabolites as postbiotics have demonstrated beneficial effects on the human and animal gastrointestinal tract. Even more, the bioactive compounds produced by certain LAB, such as vitamins, polyphenols, gamma-aminobutyric acid and polysaccharides, can promote the development of beneficial microbiota for the gastrointestinal mucosa, as well as exert an immunomodulatory effect. This Special Issue will examine the potential application of LAB and their postbiotics in order to promote their industrial use focused on food safety, food quality and consumer health.
Dr. Patricia Castellano
Dr. Susana Salva
Dr. Lucia Mendoza
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 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.
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Keywords
- lactic acid bacteria
- probiotic and postbiotics
- functional food
- human health applications
- food safety
- biopreservation
- genetic engineering
- food quality
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