Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods

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

Deadline for manuscript submissions: 30 September 2024 | Viewed by 92

Special Issue Editor


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Guest Editor
ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil
Interests: lactic acid bacteria; antimicrobials; bacteriocins; probiotics; antibiotic resistance; fermented food products
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Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) are pivotal in the production of fermented foods, serving as functional ingredients that enhance both the quality and safety of these products. Fermentation, a process revered for its preservation capabilities, also improves the sensory, technological, and nutritional attributes of raw ingredients. LAB are instrumental in this transformation, contributing to the development of desired sensory properties and ensuring microbiological safety. Moreover, in traditional fermented foods, LAB initiate fermentation by converting carbohydrates into lactic acid, which acts as a natural preservative. This process not only extends the shelf life of food products but also enriches them with probiotics; beneficial bacteria that promote gut health. The presence of LAB in fermented foods, such as cheese, yogurt, sauerkraut, salami, olives, kimchi, etc., has been associated with improved digestibility, enhanced nutrient bioavailability, and potential therapeutic benefits. Selected LAB can play a crucial role in the cultural identity of regional cuisines, often involving native ingredients and traditional practices. The variability of artisanal production, however, poses challenges in identifying specific LAB strains, which can include species like Lactobacillus and Streptococcus, among others, and can be actively involved not only in technological but also in biopreservation and even therapeutical properties. Despite this, the health benefits conferred by these microorganisms, such as improved lactose digestion, infection prevention, and possible cancer risk reduction, underscore their significance in the food industry.

It is clear that lactic acid bacteria are essential functional ingredients in fermented foods, offering a multitude of benefits from enhancing flavor profiles to promoting health and well-being. Their role in food fermentation underscores the intricate balance between culinary traditions and modern nutritional science.

Kind regards,

Dr. Svetoslav Todorov
Guest Editor

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. 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
  • probiotics
  • antimicrobials
  • bacteriocins
  • fermented food products

Published Papers

This special issue is now open for submission.
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