Topic Editors

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
Prof. Dr. Zhen Wu
College of Food Science and Engineering, Ningbo University, Ningbo, China
Dr. Feiyu An
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods

Abstract submission deadline
closed (30 June 2025)
Manuscript submission deadline
31 August 2025
Viewed by
791

Topic Information

Dear Colleagues,

The MDPI open access journals Foods, Microorganisms, Nutrients, and Dairy are launching a Topic titled “The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods”. This Topic will focus on the study of probiotics present in traditional fermented foods and their functional metabolic products, exploring their health benefits and mechanisms of action. The scope of this Topic includes, but is not limited to, the identification and characterization of probiotic strains in fermented foods, the analysis of their functional metabolites (e.g., organic acids, bioactive peptides, and exopolysaccharides), and their roles in promoting gut health, modulating the immune system, and preventing chronic diseases. Studies using advanced analytical techniques, such as liquid chromatography–mass spectrometry (LC-MS), metabolomics, and genomics, to uncover the complex interactions between probiotics, their metabolites, and human health are encouraged. This Topic welcomes high-quality research articles, reviews, and short communications that contribute to the understanding of the functional properties of probiotics and their metabolites in traditional fermented foods.

Prof. Dr. Rina Wu
Prof. Dr. Wenjun Liu
Prof. Dr. Zhen Wu
Dr. Feiyu An
Topic Editors

Keywords

  • probiotics
  • traditional fermented foods
  • functional metabolites
  • gut health
  • bioactive compounds
  • immune modulation
  • metabolomics

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Dairy
dairy
3.1 4.9 2020 23.4 Days CHF 1200 Submit
Foods
foods
5.1 8.7 2012 14.9 Days CHF 2900 Submit
Microorganisms
microorganisms
4.2 7.7 2013 15.2 Days CHF 2700 Submit
Nutrients
nutrients
5.0 9.1 2009 12.9 Days CHF 2900 Submit
Metabolites
metabolites
3.7 6.9 2011 14.4 Days CHF 2700 Submit

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Published Papers (1 paper)

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18 pages, 4318 KiB  
Article
Comparative Evaluation of Inulin and High-Ester Pectin for Microencapsulation of Bacillus coagulans TBC-169: Characterization and Probiotic Application in Peanut Butter Formulation
by Mengxi Xie, Yuan Tian, Liangchen Zhang and Miao Yu
Foods 2025, 14(13), 2151; https://doi.org/10.3390/foods14132151 - 20 Jun 2025
Viewed by 245
Abstract
New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated digestion, the peanut butter with high-ester pectin (group A) and inulin (group B) [...] Read more.
New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated digestion, the peanut butter with high-ester pectin (group A) and inulin (group B) microcapsules still retained 5.94 ± 0.58 × 108 and 1.79 ± 0.73 × 109 CFU/g of Bacillus coagulans, respectively. Both the high-ester pectin and inulin microcapsules could be well preserved in the peanut butter substrate and stored at 4 °C and 25 °C for 120 days. The biological activities of B. coagulans in the two groups were 2.64 ± 0.58 × 1010 and 2.31 ± 0.4 × 1011 CFU/g, and 5.20 ± 0.10 × 108 and 2.24 ± 0.11 × 109 CFU/g, respectively. The addition of microcapsules improved the texture, stability, and rheological properties of the peanut butter. Differential scanning calorimetry revealed that the microcapsules showed certain binding interactions with the oil and proteins in the peanut butter. The rheological and texture tests demonstrated an improved ductility and reduced hardness and viscosity after the microcapsule addition. Targeted metabolomics identified inulin as a synergistic substrate for Bacillus coagulans in the probiotic peanut butter, which enhanced the functionality and stability of the microencapsulated probiotics. This study delivered essential information and parameters for the preparation of probiotic microcapsule peanut butter and laid the foundation for future research efforts geared toward the formulation, preparation, and characterization of functional peanut butter. Full article
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