Special Issue "Current Research on Probiotics and Fermented Products"
Deadline for manuscript submissions: 15 January 2024 | Viewed by 15908
Interests: probiotics; gut microbiota; fermented foods; dairy products; multi-omics
In recent years, more and more studies have revealed the beneficial roles of probiotics and fermented products in the human wellness. Therefore, their application in food, medicine and other functional products have received increasing attention. However, there are still many aspects of these probiotics and fermented products that have not been fully elucidated, such as the identification and screening of strains in fermented products, process optimization of fermented products, the succession law of flora of fermented products, the correlation between microbiota and flavour of fermented products, the roles in the preparation of many fermented foods, the different tolerances to temperature, pH and other environmental factors, and improvement strategies, and the detailed molecular mechanisms and key active ingredients of these probiotics and fermented products in the health regulation functions, etc. Additionally, submissions of relevant research on the gut microbiota are also welcome. The main purpose of this Special Issue is to recruit outstanding scientific researchers to provide high-quality manuscripts around these related fields to jointly discuss the health effects, mechanisms and product development of probiotics, fermented products, and gut microbiota.
Prof. Dr. Xiqing Yue
Dr. Mohan Li
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.
- fermented products
- gut microbiota
- functional foods
- molecular mechanisms
- dairy products