Special Issue "Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health"

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

Deadline for manuscript submissions: 31 August 2021.

Special Issue Editors

Dr. Paloma López
Website
Guest Editor
CSIC - Centro de Investigaciones Biologicas Margarita Salas (CIB-Margarita Salas), Ramiro de Maeztu, 9, 28040 Madrid, Spain
Interests: polysaccharides; molecular microbiology; lactic acid bacteria; prebiotic; postbiotics; probiotic bacteria
Dr. Maria Teresa Dueñas
Website
Co-Guest Editor
Faculty of Chemical Sciences, University of the Basque Country (UPV / EHU), Paseo Manuel de Lardizabal, 3, 2018, Donostia-San Sebastián, Spain
Interests: food science and technology; food microbiology; fermentation biotechnology

Special Issue Information

Dear Colleagues,

Many lactic acid bacteria and bifidobacteria play an important role as beneficial components of the human microbiota. Moreover, due to their probiotic properties, and the functionality of the postbiotic metabolic compounds that they produce, they are currently extensively used as functional components in dairy products, and their use is extending to other sectors of the food industry, e.g., bakery and plant-based fermentations.

Therefore, this Special Issue is calling for original papers, reviews, and mini reviews that characterize the functional properties of these bacteria and their beneficial effects for health. Among others, we would welcome reports of investigations of their antibacterial/antimicrobial, antiviral, antioxidant, and immunomodulatory properties, and also analyses of their capability to produce oligosaccharides, exopolysaccharides, gamma-aminobutyric acid (GABA), conjugated fatty acids (CFAs), short-chain fatty acids (SCFAs), vitamins, and their ability to metabolize toxic and antinutritional compounds, such as biogenic amines and cholesterol. Deadline for abstract submissions: 28 February 2021.

Dr. Paloma López
Dr. Maria Teresa Dueñas
Guest Editors

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.

Keywords

  • Lactic acid bacteria
  • Bifidobacteria
  • Functional foods
  • Probiotics
  • Postbiotics

Published Papers

This special issue is now open for submission, see below for planned papers.

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Back to TopTop