Microbial Metabolites and Functionality in Fermented Dairy
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 6
Special Issue Editors
Interests: functional lactobacilli and their fermented dairy product flavors; lactobacillus quorum sensing
Interests: probiotic development; livestock product processing; functional food ingredients; dairy product processing and functional dairy ingredients
Special Issue Information
Dear Colleagues,
This Special Issue focuses on elucidating the links between “microbial metabolites and functionality” in fermented dairy products, aiming to synthesize current evidence and accelerate cross-disciplinary research and industrial translation. We welcome studies on lactic acid bacteria, bifidobacteria, and mixed microbial consortia that generate key metabolite profiles during fermentation, including organic acids, short-chain fatty acids, exopolysaccharides, bioactive peptides, vitamins, flavor compounds, and antimicrobial substances. Particular interest is placed on mechanistic pathways through which these metabolites modulate the gut microbiota, strengthen mucosal barriers, maintain immune homeostasis, and confer anti-inflammatory, antioxidant, metabolic, and sensory benefits. Submissions may address multi-omics characterization, functional strain discovery, metabolic pathways and regulation, fermentation process optimization, quality and safety assessment, clinical or real-world evidence, and emerging fermented dairy formats (e.g., reduced-sugar, plant-dairy blends, and personalized nutrition). We encourage high-quality contributions that identify quantifiable, verifiable functional biomarkers and provide causal evidence to support scientific evaluation and precision development of fermented dairy products.
Dr. Xiankang Fan
Prof. Dr. Yuxing Guo
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 250 words) can be sent to the Editorial Office for assessment.
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 2100 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.
Keywords
- fermented dairy products
- microbial metabolites
- health benefits
- bioactive peptides
- probiotic
- lactic acid bacteria
- bifidobacteria
- mixed microbial consortia
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