Beneficial Properties of Potential Probiotic Microorganisms
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 271
Special Issue Editor
Interests: food fermentation; food safety; functional food; human microbiome; probiotic; fermentation; lactic acid bacteria (LAB); acetic acid bacteria (AAB)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The purpose of this special issue is to promote knowledge and research results on the possibility of using probiotic microorganisms and their metabolites in food production processes. The scope of this special issue includes the design of new starter cultures for food fermentation and the search for new microorganisms that have beneficial health and technological properties. It is commonly recognized that probiotics are mainly strains of selected lactic acid bacteria and yeast. However, there are voices in favor of including new microorganisms in the probiotic or postbiotic category, which show a beneficial propetires. Therefore, it is pleasure to invite you to publish original research papers and reviews on topics related to:
- Probiotic starter cultures in food fermentation;
- Lactic acid bacteria with beneficial properties;
- Acetic acid bacteria with beneficial properties;
- Postbiotics as the future of food biopreservation;
- Next-generation probiotic microorganisms.
I look forward to receiving your contributions.
Dr. Katarzyna Neffe-Skocińska
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- probiotic
- postbiotic
- fermentation
- lactic acid bacteria (LAB)
- acetic acid bacteria (AAB)
- yeast
- beneficial properties
- beverages
