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: 29 January 2026 | Viewed by 544
Special Issue Editors
Interests: probiotics; microorganisms; fermentation; food processing; intestinal flora; metabolism
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 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
- probiotic fermentation
- gut microbiota
- postbiotics
- fermentation technology
- microbial viability
- functional foods
- synbiotics
- industrial biotechnology
- bioactive metabolites
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