Beneficial Microbes in Fermentation, Functional Foods and the Modulation of Gut Microbiota

Dear Colleagues,

There is growing evidence that links several microbial genera, including lactic acid bacteria (LAB) and their fermented foods, to beneficial modulation of the gut microbiota, enhanced metabolic functions, and improved host immunity, especially in functional foods. This group of microbes can have immunomodulatory, antimicrobial, and metabolite-producing capacities, which have implications for food preservation, safety, nutritional quality, and gut health. Although in recent years, there has been a rapid advance in the use of beneficial microorganisms in food systems and health; however, important scientific questions remain regarding their mechanisms of action, strain-specific efficacy, and safety within diverse functional food applications.

This Special Issue aims to advance the understanding of the multifaceted role different microbial genera play at the intersection of functional foods, gut microbiota, and fermentation. It further seeks to highlight research that clarifies how these organisms can be optimally harnessed to improve health outcomes, strengthen the gut microbiome, counteract pathogens, improve food fermentations and improve dysbiosis. Emphasis will be placed on the discovery and characterization of microbially derived metabolites (such as short-chain fatty acids (SCFAs), extracellular polymeric substances (EPS), bacteriocins, vitamins, and γ-aminobutyric acid), their interactions with host systems, and innovations in fermentation technologies that enhance their functional potential.

We invite original research articles, reviews, and perspectives addressing, but not limited to, the following themes:

• Mechanistic insights into the probiotic and gut microbiota–modulating activities of food-associated microbes;
• Health-promoting metabolites and bioactive compounds generated during fermentation and their bioactivities ;
• Advances in immunomodulatory and antimicrobial properties of LAB and other food-associated microbes in functional foods;
• Safety, regulatory, and efficacy assessments of microbes in functional food products;
• Technological innovations in fermentation processes for improved health and functional outcomes.

This Special Issue seeks to bridge traditional knowledge on food-borne microorganisms and innovation by showcasing cutting-edge research on these microorganisms, their metabolites, and processes in functional foods. Submissions that explore cross-disciplinary approaches, including microbiology, nutrition, metabolomics, food technology, and human health, are encouraged.

Dr. Christian Anumudu
Guest Editor

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 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. 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.

• beneficial microorganisms
• probiotic strains
• food-associated microbes
• fermented foods
• gut microbiota modulation
• functional foods