Probiotics: Selection, Cultivation, Evaluation and Application

Dear Colleagues,

The FAO/WHO committee has since defined ‘probiotics’ as a unique group of microbes that confer a range of health benefits on their hosts when consumed. Since then, several studies have investigated the in vitro and in vivo activities of various lactic and non-lactic acid-producing bacteria. There are several factors that researchers in the food and allied sectors use to screen probiotic candidates—antimicrobial protocols, tolerance assays, EPS production, DPPH-IV inhibition, among others. It is noted that some studies have reported conflicting findings, which have prompted further investigations. Probiotics have been recognized to play important roles in health and industry for several years. These include direct and indirect uses such as cholesterol-lowering, anti-inflammatory, and anti-oxidative properties. In addition, the use of molecular tools like next-generation sequencing (NGS) holds great potential in unlocking and understanding the immense possibilities that these sensational microorganisms have. 

Dr. Guicheng Huo
Dr. Bailiang Li
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 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 250 words) can be sent to the Editorial Office for assessment.

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.