Special Issue "Application of Lactic Acid Bacteria in Food Preservation and Fermentation"
Deadline for manuscript submissions: closed (30 September 2021).
Interests: antimicrobials; bacterial; probiotics; lactic acid bacteria; microbiology; foodborne diseases; food microbiology; food science and technology
Special Issues, Collections and Topics in MDPI journals
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
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 papers will be 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 2200 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.
- Lactic acid bacteria
- Food fermentation
- Food microbiota
- Starter cultures
- Adjunct cultures
- Protective cultures