Dear Colleagues,

The use of fermentation for the biopreservation of all food commodity types has been a very important part of human food evolution throughout history. Many of these foods, in particular fermented dairy drinks, have also long been associated with health benefits. However, the realization that microorganisms were responsible for preserving fermented foods, as well as potentially influencing gut health, was first proposed for fermented milks. This initiated the widespread interest throughout the last century in the roles of different lactic acid bacteria for both the production and sensory components of dairy foods, but also their potential for enhancing gut health. This is illustrated by the long association of dairy foods being a vehicle for delivery of probiotic microorganisms in foods. Advances in molecular technologies in this current century have revolutionized the ability to better understand both the roles of the microbes and their activities in the manufacture of the food, as well as on its impact on the gut microbiome. This is positioning fermented dairy foods at the forefront of functional foods for modulating the gut microbiome for specific health attributes.

You may choose our Joint Special Issue in Dairy.

Prof. Daniel J. O'Sullivan
Prof. Ju-Hoon Lee
Guest Editors

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• yogurts
• cultures
• lactic acid bacteria
• probiotics
• gut microbiome

• Biofunctionality of Microorganisms for Fermented Dairy Products and the Gut Microbiome in Dairy