Role of Microorganisms in Functional Dairy Products
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (31 January 2026) | Viewed by 3996
Special Issue Editor
Special Issue Information
Dear Colleagues,
This Special Issue, titled “Role of Microorganisms in Functional Dairy Products”, aims to explore the role of microorganisms in enhancing the nutritional, functional, and sensory properties of dairy products, with a focus on the diversity and functionality of probiotic and starter cultures, as well as on emerging microbiome research in the development of novel dairy products. This Special Issue aims to bridge traditional practices and modern molecular approaches and explore the interdisciplinary approaches contributing to the advancement of functional dairy foods.
The role of microorganisms in developing new and improving existing dairy products has long been recognized, but recent advancements in molecular biology, genomics, and bioinformatics have provided new insights into how these microorganisms can enhance the nutritional, functional, and sensory properties of dairy foods. This Special Issue aims to explore the diverse and dynamic role of microorganisms, particularly probiotics and starter cultures, in the development of innovative functional dairy products. We seek to explore and explain the mechanisms through which microorganisms can impact health, improve nutrient bioavailability, and contribute to the sensory properties of dairy products.
This Special Issue will provide a scientific platform for researchers investigating the molecular and functional properties of the microorganisms used in dairy production. It will welcome original research articles, reviews, and short communications focused on the molecular characterization of microbial strains, genomic and metabolomic profiling, the use of bioinformatics tools to understand microbial mechanisms, the role of probiotics in gut health and immune modulation, advancements in fermentation technologies, bioactive compound production, and the regulatory aspects that ensure safety and quality in functional dairy products. Through this Special Issue we aim to provide a deeper understanding of the contribution of microbials to dairy science and advance the development of sustainable, functional dairy products.
We welcome original research articles, reviews, and short communications that provide novel insights into the following topics:
- The molecular characterization of microbial strains;
- Genomic and metabolomic profiling;
- The use of bioinformatics tools to explain the mechanisms underlying the functional properties of microorganisms;
- The mechanisms of probiotic action, and their impact on gut health, immune modulation, and the bioavailability of nutrients;
- Innovations in fermentation technologies and the development of dairy products for special dietary needs (lactose-free, enriched with omega-3-fatty acids);
- Bioactive compound production and the role of microorganisms in producing peptides, exopolysaccharides, and other health-promoting metabolites;
- The safety and regulatory aspects of functional dairy products, including tools and guidelines for ensuring safety and product quality.
Dr. Jasna Đorđević
Guest Editor
Manuscript Submission Information
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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. Microorganisms 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 2700 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
- functional foods
- probiotics
- lactic acid bacteria
- fermentation
- dairy biotechnology
- sustainability
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