Probiotics and Prebiotics in Fermented Products
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 4369
Interests: fermented foods and beverages; microbiome and metabolomics analysis
Interests: functional properties of milk and fermented dairy products; low fat mozzarella cheese; probiotic cheddar cheese; bioactive peptides including ACE-I peptides; EPS producing starter cultures and functionalities of dairy foods; physiology and health properties of probiotic organisms, prebiotics and functional foods; bioactivities of soy isoflavones; antioxidants and antioxidative properties, genomics and bioinformatics analysis of S. thermophilus
Interests: physiology and genetics of lactic acid bacteria and bifidobacteria (LAB&B); dairy starters; probiotics; molecular ecology of dairy products and human gastrointestinal tract; plasmids and vectors for LAB&B; antibiotic resistance in LAB&B
Special Issues, Collections and Topics in MDPI journals
Probiotics are considered as dietary supplements that stabilize the gut microbiome and mycobiome. Probiotic strains should exhibit the subsequent characteristics to be observed as functional food ingredients: acid and bile-stability, tolerance to digestive enzymes, adhesion to intestinal wall, anti-microbial activity, anti-carcinogenic and anti-mutagenic activity, cholesterol reducing effects, stimulation of the immune system without inflammatory effects, improvement of bowel motility, conservation of mucosal stability, antioxidant, auto-aggregation and production of vitamins and enzymes. Prebiotics are a group of nutrients that are degraded by gut microbiota. Fructo-oligosaccharides and galacto-oligosaccharides are the two important groups of prebiotics with beneficial effects on human health. Traditional food fermentation was innovated by the ancient people by their “ethno-microbiological knowledge” for consumption of flavoursome, tasty, healthy and organoleptically preferred fermented foods and alcoholic beverages. Functional microorganisms in traditional fermented foods and beverages orchestrate the food matrix, which has been validated for their functional properties including probiotics to consumers. Probiotic organisms include some lactic acid bacteria (LAB), non-lactic acid bacteria such as spp. of Propionibacterium and Bifidobacterium and some yeasts, which are extensively studied including clinical trials on human health, and some are commercialized across the world. Original research papers and reviews on some of the latest topics and issues on prebiotics and prebiotics in fermented foods such as in vitro and genetic screening of bacteria, yeasts and fungi as probiotics, whole genome analysis for probiotics traits, in silico analysis for putative probiotic genes by metagenome assembled-genomes (MAGs), metabolomics of prebiotics, meta-analysis of probiotics, etc.
Prof. Dr. Jyoti Prakash Tamang
Prof. Dr. Nagendra P. Shah
Dr. Baltasar Mayo
Manuscript Submission Information
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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.
- fermented foods and beverages
- whole genome sequence
- genetic screening
- putative probiotic genes
- metagenome assembled-genomes
- metabolomics of prebiotics