Current Research of Lactic Acid Bacteria in Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (10 January 2023) | Viewed by 16497
Special Issue Editors
Interests: lactic acid bacteria; PCR; molecular biology; genetics; microbiology; food safety; food microbiology; antibacterial activity; probiotics; bacteriocins; bioactive peptides; foodborne pathogens; fermentation; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: lactic acid fermentation; functional foods; plant-based fermentation; probiotics; fermented ethnic foods; bioactive components of fermented foods
Special Issue Information
Dear Colleagues,
The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria and have a very long history of use fermentation. These organisms are used in a variety of ways, including food preservation health improvement and production of macromolecules, enzymes andactive molecules of great importance and application in food technology as well as medicine, pharmacy, cosmetics. They have been used worldwide in the generation of safe, storable, organoleptically pleasant foodstuffs for countries. Domestication of LAB strains passed down through various culinary traditions and continuous passage on foodstuffs has resulted in modern-day cultures being able to carry out these fermentations. Today LAB play a prominent role in the world food supply, performing the main bioconservations in fermented dairy products, meats, and vegetables. Given their importance and the vast array of applications in the food area, research on genetics, metabolisms, and applications of these bacteria has made considerable progress over the last decades. However, a wide range of potential applications of LAB in food microbiology, biotechnology and the field in human health have yet to be identified.
We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.
Prof. Dr. Adam Wasko
Dr. Katarzynę Skrzypczak
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 (LAB)
- physiology of the LAB
- biodiversity of the LAB
- food fermentation
- health benefit
- bioactive molecules
- probiotics
- symbiotics
- functional foods