Application of Lactobacillus in Fermented Food and Beverages, 2nd Edition
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 1526
Special Issue Editor
Interests: molecular biological techniques; PCR; antibiotic resistance; microbiology techniques electrophoresis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented foods have been integral to human culture since antiquity, with a worldwide importance in human nutrition, health, and economy. Within this context, Lactobacillus strains have had and still have a very important role.
The genus Lactobacillus includes Gram-positive, fermentative, facultatively anaerobic and non-spore-forming microorganisms. They are commonly employed in food fermentation to increase shelf-life, decrease hygienic risks, increase quality and functionality and improve the taste and flavor of foods. Furthermore, they have been shown to promote human health as probiotic strains.
Most fermented foods are based on tradition and artisanal fermentation processes, where Lactobacillus strains may promote spontaneous fermentations as autochthonous food microorganisms or may be added as starters in controlled fermentations to develop new foods or characteristics. In this sense, the food matrix and the strain will determine the fermentative behavior and therefore the final product.
All manuscripts that fall under these specific topics are welcome. Manuscripts dealing with the understanding of the interaction of Lactobacillus in fermented foods and beverages, in order to determine its role in the manufacturing practices, the creation of new foods, food safety, and health, are particularly welcome.
Dr. Leyre Lavilla-Lerma
Guest Editor
Manuscript Submission Information
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Keywords
- Lactobacillus
- fermented food
- fermentation quality
- starter culture
- food safety
- probiotic
- health
- microbiota
- omics analysis
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