Food Fermented with Lactic Acid Bacteria and Its Immune-Related Applications

Dear Colleagues,

Lactic acid bacteria (LAB) possessing several applications such as probiotics, as microbial cell factories, can produce a variety of metabolites. Distinctive LAB species in unknown niches with applicable technological properties are vastly needed in the present time to be used in the food industry. Autochthonous starter cultures are advantageous over allochthonous in fermented food processing because of their better adaptation and performance potential for producing a diverse range of metabolites that usefully affect the sensorial, nutritional, and biological properties of fermented foods. These features make them suitable for extensive utilization as starter cultures, probiotics and in the production of important nutraceuticals and pharmacological constituents. These days, numerous studies are being conducted on lactic acid fermented foods with the objective to produce functional foods with improved beneficial effects. The present topic will focus on understanding the nutritional significance, pharmacological potential and adopted molecular mechanisms in immune system-related ailments.

The aim of this Special Issue of Microorganisms is to present a collection of articles that provide current research development in the field of food biotechnology. This topic welcomes original research and review articles in the field of fermented functional foods along with their pharmacological potential and other applications focusing on (but not limited to):

• Assessment of therapeutical efficacy of fermented foods and related mechanisms;
• Targeting specific signaling proteins;
• Targeting different signaling pathways involved in allergy, inflammation and immune-related ailments.

Dr. Hye–Jin Park
Guest Editors
Dr. Abdul Rehman Phull
Co-Guest Editor

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