Lactic Acid Bacteria and Dairy Food Production

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

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