Probiotic Strains and Fermentation
A section of Fermentation (ISSN 2311-5637).
Section Information
This section of Fermentation aims to establish an updated communication platform to promote the fast development of novel probiotic strain-related research. We encourage the submission of different types of manuscripts, such as research articles, reviews, communications, opinions, and perspectives, that provide current novel insights and significant advances in the fields. Its scope covers aspects of the discovery, functional and safety evaluation, fermentation technologies, and application of novel probiotic strains, including but not limited to the following:
- Mining and discovery of potential probiotic strains (e.g., fungi, lactic acid bacteria, acetic acid bacteria, yeast, certain gut bacteria, etc.) from fermented foods, gut microbiota, and other natural/food sources;
- Discovery of novel postbiotics (e.g., Exopolysaccharides, short-chain fatty acids, and vitamins) from probiotic strains and their functional evaluation;
- Probiotic effects, bioactivities, health benefits, and safety evaluation of potential probiotic strains in vitro and in vivo;
- Metabolic engineering of probiotic strains and related synthetic biology research;
- Drying, stabilization, and encapsulation technologies for probiotic strain protection and delivery;
- Fermentation technologies based on discovered probiotic strains and development of probiotics-related functional products through fermentation and their application.
Keywords
- probiotics
- high-throughput screening
- lactic acid bacteria
- gut microbiota
- lactobacillus
- bifidobacterium
- bacillus
- acetic acid bacteria
- yeast
- fungi
Editorial Board
Special Issues
Following special issues within this section are currently open for submissions:
- Recent Trends in Probiotics and Gut Microbiome for Human Health (Deadline: 15 June 2023)
- Probiotics and Prebiotics in Fermented Products (Deadline: 31 July 2023)
- Postbiotics from Production to Their Health-Promoting Aspects (Deadline: 31 July 2023)
- Role of Probiotics in Food Fermentation and Their Health Benefits (Deadline: 31 July 2023)
- Functional Foods and Probiotic Food Development: Trends, Concepts, and Products (Deadline: 31 August 2023)
- Trends in Non-dairy Probiotic Beverages (Deadline: 31 August 2023)
- High Quality Functional Food: Potential of Probiotics 2.0 (Deadline: 30 September 2023)
- Functional Properties of Microorganisms in Fermented Foods (Deadline: 5 October 2023)
- Probiotics: Mediators in Health and Disease (Deadline: 30 October 2023)
