Lactic Acid Bacteria and Dairy Food Production
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 250
Special Issue Editors
Interests: dairy products; probiotics; lactic acid bacteria; Lactococcus lactis; bacteriocins; food microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: LAB; microbial genomics; metagenomics; microbial functionality; microbial stability
Special Issue Information
Dear Colleagues,
Lactic acid bacteria have a long history of application in dairy food fermentation processes; however, increasing attention has recently been focused on their metabolites. Lactic acid bacteria include a diverse group of bacterial species, many of which include strains with multifunctional characteristics, such as high fermentative capacity and notable health-promoting properties for humans. In addition, lactic acid bacteria are well known for their ability to produce antimicrobial substances, including organic acids and bacteriocins. During fermentation, lactic acid bacteria can also synthesize various bioactive compounds, such as enzymes, vitamins, conjugated linoleic acid, exopolysaccharides and gamma-aminobutyric acid.
This Special Issue welcomes papers on the following topics, among others:
- Role of lactic acid bacteria in dairy food processing and fermentation,
- Bioactive and antimicrobial compounds produced by lactic acid bacteria,
- Health benefits associated with lactic acid bacteria and their metabolites,
- Enzymes, vitamins, CLA, exopolysaccharides, and gamma-aminobutyric acid in fermented dairy foods,
- Application of metagenomics to study lactic acid bacteria diversity and functionality in dairy foods,
- Metagenomic analysis of lactic acid bacteria communities in fermented dairy products.
Dr. Kristina Kondrotiene
Dr. Jurgita Aksomaitiene
Dr. Aleksandr Novoslavskij
Guest Editors
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
- lactic acid bacteria
- probiotic microorganisms
- bioactive compounds
- dairy foods
- metagenomics
- fermentation
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