Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods
share announcement

Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 12024

Special Issue Editor

Dr. Svetoslav Todorov

E-Mail Website
Guest Editor
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil
Interests: fermented food products; lactic acid bacteria; probiotics; bacteriocins; traditional food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) are pivotal in the production of fermented foods, serving as functional ingredients that enhance both the quality and safety of these products. Fermentation, a process revered for its preservation capabilities, also improves the sensory, technological, and nutritional attributes of raw ingredients. LAB are instrumental in this transformation, contributing to the development of desired sensory properties and ensuring microbiological safety. Moreover, in traditional fermented foods, LAB initiate fermentation by converting carbohydrates into lactic acid, which acts as a natural preservative. This process not only extends the shelf life of food products but also enriches them with probiotics; beneficial bacteria that promote gut health. The presence of LAB in fermented foods, such as cheese, yogurt, sauerkraut, salami, olives, kimchi, etc., has been associated with improved digestibility, enhanced nutrient bioavailability, and potential therapeutic benefits. Selected LAB can play a crucial role in the cultural identity of regional cuisines, often involving native ingredients and traditional practices. The variability of artisanal production, however, poses challenges in identifying specific LAB strains, which can include species like Lactobacillus and Streptococcus, among others, and can be actively involved not only in technological but also in biopreservation and even therapeutical properties. Despite this, the health benefits conferred by these microorganisms, such as improved lactose digestion, infection prevention, and possible cancer risk reduction, underscore their significance in the food industry.

It is clear that lactic acid bacteria are essential functional ingredients in fermented foods, offering a multitude of benefits from enhancing flavor profiles to promoting health and well-being. Their role in food fermentation underscores the intricate balance between culinary traditions and modern nutritional science.

Kind regards,

Dr. Svetoslav Todorov
Guest Editor

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
  • probiotics
  • antimicrobials
  • bacteriocins
  • fermented food products

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

12 pages, 1127 KiB  
Article
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread
by Tianyu Mou, Ruixia Xu, Qin Li, Jianlong Li, Shuliang Liu, Xiaolin Ao, Shujuan Chen and Aiping Liu
Foods 2025, 14(7), 1253; https://doi.org/10.3390/foods14071253 - 3 Apr 2025
Viewed by 115
Abstract
In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust [...] Read more.
In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran–wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with Lpb. plantarum G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Figure 1

14 pages, 2319 KiB  
Article
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt
by Paulo Cezar da Cunha Júnior, Carlos Alberto Cruz Pinto, Jorge Manuel Alexandre Saraiva and Elisa Helena da Rocha Ferreira
Foods 2025, 14(2), 257; https://doi.org/10.3390/foods14020257 - 15 Jan 2025
Viewed by 2300
Abstract
This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention [...] Read more.
This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing (p < 0.05) the water retention capacity and reducing the water activity. No post-acidification processes were observed during storage. YLP2, YLP4, and YLP6 showed higher stability regarding the number of viable lactic acid bacteria cells compared to the control sample (without enrichment) during storage. Interstitially, adding LP improved the microstructures of the yogurts, promoting more cross-linked networks, with greater uniformity and smaller empty zones, regardless of the level used; in addition, the yogurts (YLP4 and YLP6) were firmer and creamier. These findings demonstrate that LP can be used as a multifunctional ingredient to promote technological/functional improvements, being underscored as a promising natural colorant, stabilizer, emulsifier, and thickener for yogurts. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Graphical abstract

13 pages, 3166 KiB  
Article
Effects of Lacticaseibacillus paracasei L9 on Oral Microbiota and Cariogenic Factors in Streptococcus mutans-Infected Mice
by Xinyao Pu, Bing Fang, Jianmin Wu, Zhi Zhao, Yue Liu, Jingyu Li, Haina Gao, Ran Wang and Ming Zhang
Foods 2024, 13(24), 4118; https://doi.org/10.3390/foods13244118 - 19 Dec 2024
Viewed by 934
Abstract
In the pathogenesis of dental caries, Streptococcus mutans (S. mutans) plays a central role. S. mutans can produce extracellular polysaccharides, which can help the bacteria form biofilms on the tooth surface, create a stable living environment, and hinder the removal of [...] Read more.
In the pathogenesis of dental caries, Streptococcus mutans (S. mutans) plays a central role. S. mutans can produce extracellular polysaccharides, which can help the bacteria form biofilms on the tooth surface, create a stable living environment, and hinder the removal of bacteria by natural defense substances in the oral cavity such as saliva. Meanwhile, the oral microbiota and dietary habits exert long-term influences on its development. This study, employing the BALB/c mouse model, explored the effects of L. paracasei L9 on dental caries. In the experiment, mice underwent the S. mutans inoculation and were subsequently treated with L. paracasei L9 or S. salivarius K12 for 28 consecutive days. The results showed that L. paracasei L9 significantly ameliorated early enamel caries, and both L. paracasei L9 and S. salivarius K12 cooperatively downregulated the expressions of critical cariogenic factors, effectively suppressing the initial adhesion of S. mutans and the formation of dental plaques. L. paracasei L9 reshaped the oral microbiota of caries-affected mice, selectively reducing pathogens abundances and augmenting abundances of probiotics such as Lactobacillaceae and Streptococcus salivarius. This study offers a strategic approach for the management of dental caries, highlighting the potential of these probiotics in the field of oral health. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Graphical abstract

21 pages, 7984 KiB  
Article
Bacteriocin Mining in Lactiplantibacillus pentosus PCZ4 with Broad-Spectrum Antibacterial Activity and Its Biopreservative Effects on Snakehead Fish
by Hechao Du, Siyu Li, Hongliang Yao, Nannan Wang, Ruiqiu Zhao and Fanqiang Meng
Foods 2024, 13(23), 3863; https://doi.org/10.3390/foods13233863 - 29 Nov 2024
Cited by 1 | Viewed by 904
Abstract
Some lactic acid bacteria (LAB) produce antibacterial substances such as bacteriocins, making them promising candidates for food preservation. In our study, Lactiplantibacillus pentosus PCZ4—a strain with broad-spectrum antibacterial activity—was isolated from traditional fermented kimchi in Sichuan. Whole-genome sequencing of PCZ4 revealed one chromosome [...] Read more.
Some lactic acid bacteria (LAB) produce antibacterial substances such as bacteriocins, making them promising candidates for food preservation. In our study, Lactiplantibacillus pentosus PCZ4—a strain with broad-spectrum antibacterial activity—was isolated from traditional fermented kimchi in Sichuan. Whole-genome sequencing of PCZ4 revealed one chromosome and three plasmids. Through BAGEL4 mining, classes IIa and IIb bacteriocin plantaricin S were identified. Additionally, two new antibacterial peptides, Bac1109 and Bac2485, were predicted from scratch by limiting open reading frames. Furthermore, during refrigerated storage of snakehead fish, PCZ4 crude extract reduced the total bacterial count, slowed the increase in TVB-N and pH values, improved the sensory quality of the snakehead, and extended its shelf life by 2 days. Meanwhile, PCZ4 effectively inhibited the growth of artificially contaminated Aeromonas hydrophila in snakehead fish. These findings indicate that Lp. pentosus PCZ4 can produce multiple antibacterial substances with strong potential for food preservation applications. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Figure 1

15 pages, 1416 KiB  
Article
Potential Prebiotic Effects of Artemisia capillaris-Derived Transglycosylated Product
by Heewon Moon, Keunsoo Kang and Misook Kim
Foods 2024, 13(20), 3267; https://doi.org/10.3390/foods13203267 - 14 Oct 2024
Viewed by 1307
Abstract
This study investigated the impact of a transglycosylated product (ACOD) catalyzed by Leuconostoc mesenteroides MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and Artemisia capillaris as acceptors on gut microbiota through fecal fermentation. ACOD promoted the growth of probiotics such [...] Read more.
This study investigated the impact of a transglycosylated product (ACOD) catalyzed by Leuconostoc mesenteroides MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and Artemisia capillaris as acceptors on gut microbiota through fecal fermentation. ACOD promoted the growth of probiotics such as Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus GG, and Leuconostoc mesenteroides MKSR, while inhibiting the growth of pathogenic bacteria such as Escherichia coli, E. coli O157:H7, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Shigella flexneri, Streptococcus mutans, Pseudomonas aeruginosa, and Bacillus cereus during independent cultivation. Fecal fermentation for 24 h revealed that ACOD significantly increased the production of short-chain fatty acids (SCFAs) compared to the blank and fructoooligosaccharide (FOS) groups. Specifically, ACOD led to a 4.5-fold increase in acetic acid production compared to FOSs and a 3.3-fold increase in propionic acid production. Both the ACOD and FOS groups exhibited higher levels of butyric acid than the blank. Notably, ACOD significantly modulated the composition of the gut microbiota by increasing the relative abundances of Lactobacillus and decreasing Escherichia/Shigella and Salmonella. In contrast, FOSs remarkably promoted the growth of Salmonella. These findings suggest that ACOD is a potential candidate for prebiotics that improve the intestinal environment by being actively used by beneficial bacteria. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Figure 1

Review

Jump to: Research

26 pages, 993 KiB  
Review
Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review
by Anshul Sharma and Hae-Jeung Lee
Foods 2025, 14(3), 495; https://doi.org/10.3390/foods14030495 - 4 Feb 2025
Cited by 1 | Viewed by 1968
Abstract
Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics with antagonistic properties against human pathogens and foodborne bacteria have garnered significant attention from the scientific fraternity. A dedicated [...] Read more.
Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria isolated from fermented foods, animals, plants, and mammalian guts, with many health-promoting properties. Probiotics with antagonistic properties against human pathogens and foodborne bacteria have garnered significant attention from the scientific fraternity. A dedicated review focusing on plant-derived probiotic bacteria and their antagonistic properties has not been comprehensively reviewed. Thus, this review aimed at providing an overview of LAB isolates derived from several unconventional sources such as fruits, seeds, fruit pulp, leaves, roots, vegetables, grasses, and flowers and with their antibacterial, antifungal, and antiviral properties. This paper reviewed the antimicrobial properties of different genera, Lactobacillus, Leuconostoc, Weissella, Enterococcus, Pediococcus, Bacillus, and Fructobacillus, their postbiotics, and paraprobiotics. Several important mechanisms, including the secretion of bacteriocins, bacteriocin-like substances, reuterin, organic acids (lactic and acetic), peptides, exopolysaccharides, and hydrogen peroxide, have been attributed to their antimicrobial actions against pathogens. However, their precise mode of action is poorly understood; hence, further research should be conducted to reveal detailed mechanisms. Finally, the review discusses the summary and future implications. Given the significance, LAB and derived antimicrobial compounds can potentially be exploited in food preservation and safety or for medicinal applications after evaluating their safety. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Figure 1

22 pages, 1520 KiB  
Review
The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
by Kayque Ordonho Carneiro, Gabriela Zampieri Campos, João Marcos Scafuro Lima, Ramon da Silva Rocha, Manuela Vaz-Velho and Svetoslav Dimitrov Todorov
Foods 2024, 13(19), 3170; https://doi.org/10.3390/foods13193170 - 6 Oct 2024
Cited by 3 | Viewed by 3255
Abstract
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not [...] Read more.
Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products. Full article
(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop