Screening, Characterization, Technological Development, Application and Safety of Probiotics in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 8
Special Issue Editors
Interests: biochemistry of microorganisms; probiotics; strain screening; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been increasing scientific and industrial interest in the discovery, development, and application of probiotics into foods as a means of promoting health and well-being. This Special Issue, entitled “Screening, Characterization, Technological Development, Application and Safety of Probiotics in Foods”, seeks to showcase advances along the entire pipeline—from isolating and characterizing novel strains to optimizing their technological properties and incorporating them into food systems.
This Special Issue will compile cutting-edge research and reviews on the screening of new probiotic strains, phenotypic and genomic characterization, technological innovations to enhance their stability and viability, and the evaluation of their functional and health effects when delivered through food matrices. Topics include, but are not limited to, the development of encapsulation and delivery systems; incorporation into dairy and non-dairy foods, plant-based or fermented products; sensory and shelf-life aspects; elucidation of molecular mechanisms of action; and safety and regulatory considerations.
By presenting multidisciplinary perspectives from microbiology, food science, biotechnology, and nutrition, this Special Issue aims to accelerate innovation and strengthen the bridge between fundamental research and practical applications of probiotics in foods. We invite scientists, industry professionals, and policymakers to explore these contributions and advance the safe and effective use of probiotics in food systems.
Prof. Dr. Ana Lúcia Figueiredo Porto
Dr. Maria Taciana Holanda Cavalcanti
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- strain screening
- strain characterization
- technological development
- encapsulation
- food matrices
- functional foods
- fermented foods
- dairy products
- stability and viability
- health effects
- safety and regulation
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