Utilizing Lactic Acid Bacteria in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 15 October 2025 | Viewed by 523
Special Issue Editors
Interests: food chemistry
Interests: food microbiology; food fermentation and biotechnology; functional food; gut microbiota; culturomics; next-generation probiotics
Interests: food microbiology; food fermentation and biotechnology; functional food; gut microbiota; culturomics; next-generation probiotics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lactic acid bacteria (LAB) are essential microorganisms in the fermentation industry, serving as both traditional biocatalysts and modern bioactive powerhouses. In recent years, extensive research on their bioactive properties—spanning probiotics, antimicrobial peptides, and metabolite synthesis—has led to diversified applications in fermented foods. This progress highlights LAB’s dual role in preserving cultural heritage and addressing contemporary health needs.
This Special Issue aims to collect innovative studies on LAB metabolites and strains in the food industry. To bridge laboratory discoveries with industrial scalability, we will focus on the following:
- Functional development of LAB-derived ingredients (e.g., bioactive peptides);
- Precision fermentation engineering for strain optimization and process control;
- Microbial omics to unravel strain–function relationships;
- Food omics approaches linking LAB activity to nutritional profiles.
By integrating these multidisciplinary advances, we seek to advance the value of LAB for enhancing food safety, nutrition, and sustainability. Contributions may range from molecular mechanisms to pilot-scale trials, ultimately paving the way for LAB-driven solutions in global food systems.
Prof. Dr. Xiang Xiao
Dr. Bao-Hong Lee
Dr. Wei-Hsuan Hsu
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
- precision fermentation
- microbial omics
- food omics
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