Microbe Metabolites as Functional and Bioactive Components in Food
A special issue of Molecules (ISSN 1420-3049).
Deadline for manuscript submissions: 30 June 2026 | Viewed by 51
Special Issue Editor
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Microbial metabolites represent a significant group of bioactive compounds with growing importance in the development of functional and health-promoting foods. Among them are organic acids, short-chain fatty acids, bacteriocins, bioactive peptides, enzymes, and vitamins, primarily produced by microorganisms. These compounds exhibit a range of beneficial biological properties, including antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory effects. Moreover, they can influence the composition and activity of the gut microbiota, thereby supporting gastrointestinal health and overall homeostasis. Fermentation processes involving selected microbial strains allow for the modification of food to enhance its nutritional and functional value. Increasing attention is also being given to other microbial metabolic products, such as single-cell protein, which serves as an alternative source of high-quality protein for both human and animal nutrition, and microbial lipids, which—due to their favorable fatty acid profiles—can fulfill both technological and nutritional roles in food products. Another promising area of research involves natural microbial pigments, such as carotenoids and melanin, which not only provide color but also possess biological activity and antioxidant potential. In light of current biotechnological and nutritional research, microbial bioactive compounds represent a promising avenue for the development of modern strategies in dietary prevention and supportive therapy of lifestyle-related diseases.
Dr. Katarzyna Pobiega
Guest Editor
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Keywords
- microbial metabolites
- functional food
- bioactive compounds
- fermentation
- gut microbiota
- single-cell protein
- microbial lipids
- natural pigments
- probiotics
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