Special Issue "Microorganisms with Probiotic Properties"
Deadline for manuscript submissions: 30 September 2021.
Interests: lactic acid bacteria; probiotics; functional foods; dairy products; meat products; bacterial genetics; genomics; metagenomics; bacteriocins
Interests: genomics and metagenomics; lactic acid bacteria and yeasts; probiotics and bacteriocins; dairy products and beverages; molecular biology; bioinformatics; gene expression
Interests: microbial genomics; metagenomics; bioinformatics; anaerobic digestion; food microbiology with focus on Saccharomyces cerevisiae; lactic acid bacteria
Interests: lactic acid bacteria; bacteriocins; probiotics; fermented foods microbiology; dairy products
Special Issues and Collections in MDPI journals
The concept of probiotics is currently well established for consumers and the research community. Everybody understands that probiotics are microorganisms that, when consumed, confer some kind of health benefit to the host. The global probiotics market size reaches tens of billions of dollars each year, and numerous probiotic foods and supplements are sold around the world. The recent advent of omics approaches and the research concerning the human microbiome have revolutionized our understanding of probiotics. The focus of this Special Issue concerns all major aspects of probiotics research. Among others, this would include studies focusing on:
a. the description of novel probiotic strains and products,
b. new ways to screen for probiotics,
c. the molecular mode of action of probiotics,
d. genomics (including functional genomics) and proteomics applied to understand the properties of probiotics,
e. the development of animal models to test new probiotic properties, and
f. the physiological responses of the host to the administration of probiotics.
We are particularly interested in receiving studies concerning the identification of probiotics deriving from studies of the gut microbiome and the action of probiotic on distal to the gut regions (e.g., the urogenital tract, the brain), as well as clinical studies. Both review and research articles will be welcomed in this Special Issue.
Assistant Prof. Dr. Konstantinos Papadimitriou
Dr. Laura Treu
Associate Prof. Dr. Stefano Campanaro
Associate Prof. Dr. Marina Papadelli
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 monthly 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 2000 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.
- Mode of action
- Clinical studies
- Functional foods