Probiotics in Food Fermentation: Recent Advances and Future Perspectives
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 1499
Editor
Interests: food functional ingredients; bioactivities; gut microbiota; food fermentation; biotransformation; ellagitannins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue explores the evolving role of probiotics as functional drivers in modern food fermentation. As the field moves toward precision nutrition and food sustainability, the integration of health-promoting microorganisms now spans traditional dairy, plant-based matrices, and upcycled food streams. We invite original research and reviews focusing on the selection, stabilization, and metabolic characterization of probiotic strains within diverse fermentation systems. Key areas of interest include the use of multi-omics to elucidate microbial dynamics, innovative encapsulation technologies for enhanced gastrointestinal survival, and the development of next-generation probiotics (NGPs). By bridging microbial biotechnology with functionality, this Special Issue aims to provide a definitive overview of how fermentation optimizes probiotic bioaccessibility and contributes to good health.
Topics of interest include, but are not limited to, the following:
- Multi-omics Dynamics: Tracking microbial populations and metabolic pathways.
- Non-dairy Matrices: Probiotic fermentation of cereals, legumes, and fruits.
- Postbiotic Profiles: Characterizing bioactive metabolites produced during fermentation.
- Next-Generation Probiotics (NGP): Integrating Akkermansia or Faecalibacterium into foods.
- Advanced Encapsulation: Nano-delivery systems for improved probiotic viability.
- Precision Fermentation: Using tailored strains for specific functional outputs.
- Bioaccessibility: In vitro/In vivo validation of probiotic health benefits.
- Gut-Brain Axis: Systemic health impacts of fermented probiotic carriers.
- Circular Bioeconomy: Valorizing food waste through probiotic fermentation.
- AI Optimization: Machine learning for predicting fermentation stability and flavor.
Dr. Ren-You Gan
Guest Editor
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-anonymized 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
- probiotics
- food fermentation
- lactic acid bacteria
- gut microbiota
- lactobacillus
- bacillus
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