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Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation...
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Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 December 2026 | Viewed by 4209

Special Issue Editors

Dr. Peng Du

E-Mail Website
Guest Editor
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: probiotics; microorganisms; fermentation; food processing; intestinal flora; metabolism
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Aili Li

E-Mail Website
Guest Editor
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: probiotics; microorganisms; fermentation; food processing; gut immunology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotic fermentation has gained significant attention due to its critical role in enhancing food functionality, promoting gut health, and contributing to sustainable food production. Recent advances in microbial genomics, fermentation technology, and bioactivity characterization have expanded our understanding of probiotic strains and their applications. This Special Issue aims to compile cutting-edge research on novel probiotic properties, innovative fermentation techniques, and their implications for food science, nutrition, and biotechnology.

We welcome the submission of original research, reviews, and methodological studies that address challenges and opportunities in probiotic applications alongside the following aims:

  • Uncover novel probiotic strains or microbial consortia with enhanced functional properties (e.g., acid tolerance, bile resistance, and prebiotic production).
  • Develop innovative fermentation strategies to optimize probiotic viability, metabolic activity, and product quality.
  • Elucidate the molecular mechanisms underlying probiotic–host interactions, gut microbiota modulation, and health benefits.
  • Address translational challenges in scaling probiotic fermentation for industrial applications, including cost-effectiveness and sustainability.

Dr. Peng Du
Prof. Dr. Aili Li
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 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-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

  • probiotic fermentation
  • gut microbiota
  • postbiotics
  • fermentation technology
  • microbial viability
  • functional foods
  • synbiotics
  • industrial biotechnology
  • bioactive metabolites

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Published Papers (5 papers)

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Research

17 pages, 2894 KB  
Article
Biological Control of Listeria monocytogenes Growth in Fermented Buttermilk Enriched with Microfiltration Retentate
by Piotr Śmigiel, Jarosław Kowalik and Marika Bielecka
Foods 2026, 15(10), 1742; https://doi.org/10.3390/foods15101742 - 14 May 2026
Viewed by 222
Abstract
The use of protective cultures and probiotic lactic acid bacteria is considered a potential strategy for controlling Listeria monocytogenes in food systems, particularly in minimally processed and fermented products. However, the behavior of foodborne pathogens in complex dairy matrices, especially those enriched with [...] Read more.
The use of protective cultures and probiotic lactic acid bacteria is considered a potential strategy for controlling Listeria monocytogenes in food systems, particularly in minimally processed and fermented products. However, the behavior of foodborne pathogens in complex dairy matrices, especially those enriched with byproducts of milk processing, remains insufficiently characterized. The aim of this study was to evaluate the survival of Listeria monocytogenes in buttermilk enriched with retentate obtained after microfiltration, in the presence of the probiotic strain Lactobacillus acidophilus LA-5®. The study was conducted under different storage temperatures to reflect realistic conditions of product distribution and storage. The results demonstrated that fermented buttermilk with added retentate did not support the growth of Listeria monocytogenes under the tested conditions, and a gradual reduction in pathogen counts was observed during storage. The presence of Lactobacillus acidophilus LA-5® was associated with a faster decrease in pathogen levels compared to samples without the probiotic strain. At the same time, lactic acid bacteria maintained high viability throughout the storage period. In contrast, predictive modelling using ComBase indicated the potential for pathogen growth under similar physicochemical conditions. This discrepancy highlights the limitations of predictive models when applied to complex, biologically active food matrices. These findings indicate that fermented buttermilk enriched with retentate may provide conditions limiting the survival of L. monocytogenes. However, the mechanisms responsible for the observed inhibition were not directly investigated in this study and require further research. The results emphasize the importance of experimental validation of predictive microbiology models and contribute to a better understanding of pathogen behavior in fermented dairy systems. Full article
(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)
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19 pages, 4328 KB  
Article
Dynamic Cultivation of Akkermansia muciniphila in an Improved Gastrointestinal Reactor: Enhanced Growth and Metabolomic Profiling
by Yuqin Wang, Kexin Yu, Tongyan Shen, Kunqing Huang, Mengdie Li, Yating Wang, Jiaqi Xi, Jintian Chen, Minjie Gao and Zhitao Li
Foods 2026, 15(9), 1467; https://doi.org/10.3390/foods15091467 - 22 Apr 2026
Viewed by 494
Abstract
Akkermansia muciniphila, a next-generation probiotic in the human intestinal mucus layer, exhibits significant health-promoting properties. However, traditional static culture systems fail to replicate the dynamic peristaltic environment of the gastrointestinal tract, limiting understanding of its metabolic characteristics. This study employed an improved [...] Read more.
Akkermansia muciniphila, a next-generation probiotic in the human intestinal mucus layer, exhibits significant health-promoting properties. However, traditional static culture systems fail to replicate the dynamic peristaltic environment of the gastrointestinal tract, limiting understanding of its metabolic characteristics. This study employed an improved gastrointestinal bioreactor simulating intestinal peristalsis to investigate A. muciniphila growth dynamics and metabolomic profiles under dynamic conditions. Dynamic cultivation significantly enhanced bacterial growth. Biomass reached 1.32 ± 0.03 g/L in bovine heart infusion (BHI) medium and 2.03 ± 0.05 g/L in BHI supplemented with 2.5 g/L porcine mucin. These values represent increases of 45.05% and 123.08% relative to static BHI cultures, respectively. Dynamic conditions markedly elevated short-chain fatty acid production (acetic, propionic, isobutyric, isovaleric acids). Untargeted metabolomics identified 1463 metabolites with 1294 showing significant differential expression. Dynamic cultivation substantially altered amino acid biosynthesis, fatty acid, purine, and pyrimidine metabolism. These findings advance the understanding of A. muciniphila physiology and provide insights into its metabolic characteristics under simulated intestinal conditions. Full article
(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)
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17 pages, 2223 KB  
Article
Probiotic Potential of Weizmannia coagulans MA42, an Endospore-Forming Probiotic Bacterium Capable of Dietary Fiber Digestion
by Punnita Pamueangmun, Nang Nwet Noon Kham, Apinun Kanpiengjai, Chalermphong Saenjum, Kalidas Shetty, Kridsada Unban and Chartchai Khanongnuch
Foods 2026, 15(4), 710; https://doi.org/10.3390/foods15040710 - 14 Feb 2026
Cited by 1 | Viewed by 675
Abstract
Weizmannia coagulans has emerged as a prominent probiotic candidate due to its resilience in extreme environments and therapeutic potential for non-gastrointestinal diseases, including obesity, bacterial vaginosis, and irritable bowel syndrome-related depression. This study comprehensively evaluated the probiotic properties, safety profile, and functional characteristics [...] Read more.
Weizmannia coagulans has emerged as a prominent probiotic candidate due to its resilience in extreme environments and therapeutic potential for non-gastrointestinal diseases, including obesity, bacterial vaginosis, and irritable bowel syndrome-related depression. This study comprehensively evaluated the probiotic properties, safety profile, and functional characteristics of W. coagulans strains (MA42, P13, and S5) compared with the reference strain W. coagulans ATCC 7050. All tested strains exhibited excellent gastrointestinal survival (>90% viability), superior auto-aggregation (up to 36.60%), hydrophobicity (up to 36.58%), and susceptibility to commonly used antimicrobials. Cell-free culture supernatants showed potent antimicrobial activity against pathogenic bacteria, including Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium TISTR 292, and Bacillus cereus TISTR 747, primarily through organic acid production. Notably, strain MA42 uniquely inhibited the growth of Staphylococcus aureus TISTR 746. All strains showed negative hemolytic activity, confirming their safety profile. W. coagulans MA42 distinguished itself through exceptional metabolic versatility, demonstrating vigorous growth on diverse complex dietary fibers and prebiotics, with significant production of beneficial organic acids, particularly lactic and acetic acids. This superior fermentation capacity correlated directly with elevated extracellular-enzyme activities. Furthermore, all strains maintained excellent viability (>90% recovery) after freeze-drying with maltodextrin as a cryoprotectant, indicating industrial scalability. Full article
(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)
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21 pages, 4643 KB  
Article
Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Clausena lansium (Lour.) Skeels) Juice
by Xianquan Zhong, Lin Zhang, Rong Liu, Hua Chen, Zhiheng Zhao, Xiaonuo Li, Kun Cai, Weimin Zhang, Xiaoping Hu and Xue Lin
Foods 2025, 14(23), 4001; https://doi.org/10.3390/foods14234001 - 22 Nov 2025
Viewed by 854
Abstract
The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three [...] Read more.
The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three LAB strains—Pediococcus pentosaceus SL05, Pediococcus acidilactici SL08, and Lactiplantibacillus plantarum JYLP-002—was optimized using a combined approach of simple lattice mixture design and a genetic algorithm (GA). After 48 h of fermentation, the optimal mixed fermentation group demonstrated a comprehensive superiority over both the unfermented and single-strain fermentation groups. It exhibited significantly higher levels of viable bacterial counts, total organic acid content, total phenolic and flavonoid contents, antioxidant capacity, and an enriched profile of volatile flavor compounds. Moreover, comprehensive volatile profiling via HS-SPME-GC-MS and HS-GC-IMS identified 59 and 29 volatile components, respectively; β-phellandrene, α-terpineol, α-pinene, methyl acetate, (E)-3-hexen-1-ol, and 3-methyl-1-butanol, as well as butanal, (E)-3-hexenoic acid, β-pinene, and propyl butanoate, were considered as key aroma contributors in the fermented WJ (FWJ). This study provides a theoretical foundation and practical framework for the enhancement of WJ quality through mixed LAB fermentation. Full article
(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)
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17 pages, 2387 KB  
Article
Application of Lactobacillus helveticus KLDS 1.1105 Postbiotics for Resisting Pathogenic Bacteria Infection in the Intestine
by Peng Du, Jiaying Liu, Chengwen Hu, Jianing Zhang, Miao Li, Yu Xin, Libo Liu, Aili Li and Chun Li
Foods 2025, 14(15), 2659; https://doi.org/10.3390/foods14152659 - 29 Jul 2025
Cited by 2 | Viewed by 1329
Abstract
Postbiotics, defined as metabolites produced by probiotics, encompass both bacterial cells and their metabolic byproducts, and offer significant health benefits to the host. However, there are relatively few reports on their effects on intestinal microbiota. In this study, we investigated the components, total [...] Read more.
Postbiotics, defined as metabolites produced by probiotics, encompass both bacterial cells and their metabolic byproducts, and offer significant health benefits to the host. However, there are relatively few reports on their effects on intestinal microbiota. In this study, we investigated the components, total antioxidant capacity of Lactobacillus helveticus postbiotics (LHPs) and their impact on intestinal flora using the Simulator for Human Intestinal Microecology Simulation (SHIME). The results indicate that the primary components of postbiotics include polysaccharides, proteins, and organic acids. Furthermore, LHPs have a strong ability to inhibit the growth of harmful bacteria while promoting the growth of probiotics. Additionally, LHPs significantly increased the total antioxidant capacity in the intestine and regulated the balance of intestinal microbiota. Notably, there was also a significant increase in the content of short-chain fatty acids (SCFAs) in the intestine. Overall, LHPs have the potential to aid in the prevention and treatment of diseases by enhancing gut microbiology. Full article
(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)
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