High Quality Functional Food: Potential of Probiotics 2.0

Dear Colleagues,

The increasing demand for healthier diet has led to the development of new functional foods by exploiting the activity of probiotic microorganisms. Fermented foods represent a source and a promising application of these beneficial microorganisms that are far from being fully exploited and explored. The current diversified trends in food habits (e.g., veganism, lactose-free diet) and the increasing interest in food byproduct valorization have provided further opportunities for introducing new formulations and innovation in the probiotic market. In light of this, the investigation of potential probiotic strains to be used for carrying out the fermentation process, or as adjunct cultures, is crucial for obtaining high-quality products.

In this Special Issue, we invite researchers to contribute with manuscripts concerning the study and the selection of microorganisms with potential probiotic properties and their application for the obtaining of functional fermented foods.

This Special Issue, “High Quality Functional Food: Potential of Probiotics 2.0”, is a second issue on this topic. The first Special Issue was published last year and included 5 published papers:
https://www.mdpi.com/journal/fermentation/special_issues/Potential_Probiotics.

Dr. Viola Galli
Dr. Manuel Venturi
Dr. Lisa Granchi
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.

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.