Application of Lactic Acid Bacteria in Food Preservation and Fermentation

Dear Colleagues,

Humankind and lactic acid bacteria (LAB) have cohabited since the dawn of our existence as a species. They are part of our microbiota and they are in and on our food. Throughout the history of humankind, lactic fermentation has been a way to preserve foods, obtain a range of novel flavors and textures and help us stay healthy. Today, LAB and their bioactivities are major “microbial shareholders” in the profitable market of probiotics. In some food systems, however, LAB are part of the deterioration microbiota. Most LAB species are considered safe for food uses, but some also raise concerns due to their potential for opportunism. Much has been written on LAB, but much more remains to be investigated, discussed, and summarized to help us better understand—and make better use—of this exciting group of bacteria. This Special Issue provides an opportunity to take part in the building of universal knowledge on LAB in a journal that offers open access and has a wide readership.

Prof. Maria de Lurdes Nunes Enes Dapkevicius
Guest Editor

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