Probiotic Food: Health Effects and Future Prospects

Dear Colleagues,

Probiotics, as live microorganisms conferring health benefits when consumed in adequate amounts, have gained immense attention in recent years for their role in promoting gut health, modulating immunity, and preventing chronic diseases. Probiotic foods, such as yogurt, kefir, fermented vegetables, and fortified products, serve as effective vehicles for delivering these beneficial microbes. Emerging research highlights their potential in managing metabolic disorders, mental health (via the gut–brain axis), and even antimicrobial resistance. However, challenges remain, including strain-specific efficacy, stability during processing, and personalized nutrition approaches. This Special Issue aims to explore the latest advancements in probiotic food science, covering their health effects, mechanisms of action, and innovative applications. We welcome original research and reviews addressing novel probiotic strains, functional food development, clinical evidence, and future trends like synbiotics and postbiotics. By bridging gaps between science and industry, this Special Issue will contribute to shaping the future of probiotic-based dietary strategies for improved global health.

Prof. Dr. Zhenyuan Zhu
Dr. Longgang Jia
Dr. Weitao Geng
Guest Editors

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