Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 281

Special Issue Editor

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: breeding of lactic acid bacteria strains; lactic acid bacteria quorum sensing systems; lactic acid bacteria CRISPR/cas9 gene editing systems; regulation and immune regulation of intestinal flora; lactic acid bacteria mechanisms

Special Issue Information

Dear Colleagues,

Probiotics generally refer to microorganisms that can be beneficial to the host’s health. Their main functions are optimizing the intestinal microbial ecology and improving the digestive function. Existing research has also revealed that probiotics have multiple functions, such as affecting the metabolism pathway, regulating hormone levels, improving immunity, promoting sleep and relieving anxiety. However, the complicated regulatory mechanisms of probiotics are still unclear. In recent years, correlative concepts to probiotics have been proposed, such as prebiotics, which can be used by gut microbes but not directly absorbed by animals, and postbiotics, which refer to the biologically bacterial component or metabolic product. Various theorietical and technological investigations have been developed to investigate functional prebiotics, probiotics and postbiotics, reveal their functional mechanisms, and utilize them as functional ingredients and additives in food.

In this Special Issue, original research articles and reviews are invited. Topics may include, but are not limited to, the exploration and modification of the novel pre-, pro- and postbiotics, the interaction and effect of pre-, pro- and postbiotics on the gut and gut flora, and the application of prebiotics, probiotics and postbiotics in food.

Yours Faithfully,

Prof. Dr. Xiaoyang Pang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.


  • prebiotics
  • probiotics
  • postbiotics
  • interaction
  • regulatory mechanism
  • modification
  • application

Published Papers

This special issue is now open for submission.
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