Lactic Acid Bacteria: The Functions and Applications in Foods—2nd Edition
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: 20 November 2026 | Viewed by 2373
Special Issue Editors
Interests: lactic acid bacteria; bioactive compounds; probiotics; prebiotics; postbiotics; gut microbiota; antibacterial; quorum sensing; biofilm; foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Interests: lactic acid bacteria; probiotics; prebiotics; metabolism; metabolic syndrome; gut microbiota; biological activities
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The first edition of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/5W0CHFT2X2) was a great success and gained the attention and interest of many scholars. Here, I take the opportunity to thank them for their contributions and support. As the topic continues to gain scholarly attention and play a pivotal role, we are pleased to announce that we are launching a second edition. We hope that it will be as successful as Volume I and greatly benefit the field.
Lactic acid bacteria (LAB), as natural microbiotas which can inhabit the human body, are generally recognized as safe, are widely applied in the food industry, and have a long history. Previous works have proven that LAB not only improve the texture and taste of food but also exhibit a variety of biological activities, such as antioxidant, hypoglycemic, antihypertensive, cholesterol-lowering, antibiofilm, and antibacterial. LAB synthesize many natural and health-promoting compounds, including organic acids, bacteriocins, aromatic compounds, fatty acids, and exopolysaccharides in the fermentation process. Additionally, the majority of LAB strains are used as probiotics, which exert many functions, such as regulating the gut microbiota and enhancing the immune system. Furthermore, LAB and their fermentation products can be used to prepare postbiotics, which are formulations of lifeless microorganisms and/or their components beneficial to host health.
Prof. Dr. Qingping Zhong
Prof. Dr. Zhenlin Liao
Guest Editors
Manuscript Submission Information
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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
- bioactive compounds
- probiotics
- prebiotics
- postbiotics
- gut microbiota
- antibacterial
- quorum sensing
- biofilm
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