Current Research of Probiotics in Food: From Sources to Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 33
Special Issue Editors
Interests: probiotics; protein peptides; dairy science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Probiotics are live microorganisms that confer health benefits to the host when consumed in adequate amounts. The Special Issue titled "Current Research of Probiotics in Food: From Sources to Health Benefits" focuses on exploring probiotic resources and their beneficial effects on human health. It aims to present recent advancements in identifying novel probiotic strains from various food sources, developing efficient screening models, evaluating probiotic functionality, and conducting physiological characterization and safety assessments of promising strains. Additionally, it addresses genetic background analyses and omics approaches in probiotic research. A key aspect of this Special Issue is highlighting studies on the health-promoting mechanisms of probiotics, including their roles in improving gut health, enhancing immune function, supporting brain health, and preventing chronic diseases. Contributions integrating microbiology, nutrition, and food science are encouraged to advance our understanding and practical application of probiotics, ultimately promoting their development as effective functional food ingredients that enhance overall human health.
Dr. Jiajia Song
Dr. Jing Yang
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
- Lactobacillus
- fermented foods
- gut health
- human health
- functional foods
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