The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods

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

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  

Open AccessArticle

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 371

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

(This article belongs to the Topic The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods)

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