Probiotic Lactic Acid Bacteria: Functional and Safety Characterization and Employment in the Production of Probiotic (Fermented) Foods and Beverages

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

Deadline for manuscript submissions: 31 December 2024 | Viewed by 103

Special Issue Editors


E-Mail Website
Guest Editor
National Research Council of Italy, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
Interests: microbial food safety; foodborne pathogenic bacteria; molecular methods; genomics; milk and dairy products
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
National Research Council of Italy, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
Interests: food safety; genomics; probiotics; foodborne pathogens
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
National Research Council of Italy, Institute of Sciences of Food Production, CNR-ISPA, Bari, Italy
Interests: food safety and quality; probiotics; foodborne pathogenic bacteria; S. aureus; A. butzleri; molecular methods; genomics; milk and dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) are a heterogenous group of microorganisms that share the ability to produce lactic acid as the main product of sugar fermentation. These bacteria play a pivotal role in the production of fermented foods. Besides their technological role, many strains of LAB also possess probiotic attributes. Several species of food-associated LAB have obtained QPS status, which is the European equivalent of the United States’ Generally Recognized As Safe (GRAS) status. However, some LAB strains act as opportunistic pathogens, prompting the need for a thorough safety evaluation for each strain intended for use as a probiotic or producer of postbiotics.  In this Special Issue, we invite researchers to send contributions concerning any aspects related to the functional and safety characterization of lactic acid bacteria and their use to produce probiotic (fermented) foods and beverages.

Dr. Vincenzina Fusco
Dr. Francesca Fanelli
Dr. Daniele Chieffi
Guest Editors

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. 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.

Keywords

  • lactic acid bacteria
  • fermented foods and beverages
  • probiotics
  • safety assessment
  • genomics

Published Papers

This special issue is now open for submission.
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