Beneficial Effects of Probiotics and Active Substances: Advanced Food and Human Health Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (20 June 2025) | Viewed by 1546
Special Issue Editors
Interests: probiotic; functional food; bioactive; gut microbiota; fermented vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: polysaccharides; prebiotics; probiotics; gut microbiota; gut barrier
Special Issues, Collections and Topics in MDPI journals
Interests: fermented plant-based products; probiotics; prebiotics; functional metabolites from fermented plant-based products; postbiotics from fermented plant-based products; gut microbiota and fermented plant-based products
Special Issue Information
Dear Colleagues,
Probiotics are generally defined as “live microorganisms [that] could improve [the] host’s health when administrated at a certain amount”. Knowledge of probiotics originated from the health benefits of fermented products like beer, sauerkraut, yogurt, bread, and cheese. Indeed, these beneficial microorganisms could improve the flavor and texture of fermented foods, extend their shelf life, enhance their nutritional value, and produce health-promoting metabolites. Currently, probiotics are considered beneficial factors for foods or therapeutic interventions for various health conditions. This Special Issue aims to cover the most recent cutting-edge research on probiotic foods, including mining and evaluating novel strains for food, the interaction and synergistic effect of mixed starter strains, and the assessment of probiotic foods’ functional activity. Original research and reviews concerning prebiotics, natural active substances, and human health are also welcome.
We kindly invite you to contribute to this Special Issue.
Dr. Jichun Zhao
Dr. Chunqing Ai
Dr. Nan Zhao
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
- probiotics
- gut microbiota
- prebiotics
- novel fermented food
- food enrichment
- starter culture
- bioactive substances
- gut barrier
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