Application of Probiotics in Foods and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 507
Special Issue Editors
Interests: microbiology; food safety; foodborne pathogens; pathogenesis; antibiotic resistance
Special Issues, Collections and Topics in MDPI journals
Interests: microbiology; lactic acid bacteria; functional food; probiotics; health benefits
Interests: microbiology; coagulase-negative staphylococci; biofilm; functional properties; antimicribial resistance; foodborne pathogens
Special Issue Information
Dear Colleagues,
Probiotics, defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” have gained significant attention in food science, nutrition, and medical research. These beneficial microorganisms play a crucial role in maintaining gut microbiota balance, enhancing immune function, and improving overall health. Their applications extend beyond dietary supplements to various functional foods, including dairy and meat products, fermented beverages, and plant-based alternatives, making probiotics a cornerstone of modern nutrition and personalized healthcare.
The growing understanding of the gut microbiome’s influence on human physiology has underscored the importance of probiotics in preventing and managing a range of health conditions, including gastrointestinal disorders, metabolic diseases, and even mental health issues through the gut–brain axis. As scientific research continues to unveil novel probiotic strains and their mechanisms of action, the demand for innovative food formulations and clinical applications is steadily increasing. However, challenges such as probiotic stability, viability, and regulatory considerations must be addressed to fully harness their potential.
This Special Issue, “Application of Probiotics in Foods and Human Health”, aims to provide a comprehensive platform for cutting-edge research on the development, functional properties, and health benefits of probiotics. It seeks to highlight novel probiotic applications in food systems, advancements in delivery technologies, and clinical evidence supporting their therapeutic efficacy. By bringing together interdisciplinary research, this Issue aspires to bridge the gap between scientific discovery and practical implementation, ultimately contributing to the development of health-promoting probiotic-based foods and therapeutics.
Dr. Teresa Semedo-Lemsaddek
Dr. Mirjana Grujović
Dr. Katarina Marković
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
- Lactic acid bacteria
- probiotics
- prebiotics
- symbiotics
- postbiotics
- microencapsulation
- functional foods
- fermented foods
- plant-based and alternative foods
- gut health
- immune response
- health benefits
- clinical evidence
- therapeutics
- metabolic disorders
- gut–brain axis
- safety assessment
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