The Efficacy of Probiotics and Their Functional Metabolites in Fermented Foods

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