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Microorganisms
Special Issues
Micrbial Biotechnology: The Biodiversity, Properties and Benefits of Microorganisms in...
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Micrbial Biotechnology: The Biodiversity, Properties and Benefits of Microorganisms in Medical, Clinical, Food and Environmental Fields

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 131

Special Issue Editors

Dr. Karina Teixeira Magalhães-Guedes

E-Mail Website1 Website2
Guest Editor
Department of Bromatological Analysis, Pharmacy Faculty, Federal Univ. of Bahia, Barão of Jeremoabo Street, s/n, Ondina, Salvador 40.171-970, Bahia, Brazil
Interests: food; clinical; medical and environmental microbiology; microbial biotechnology; probiotic and psychobiotic microorganisms; biotechnology of new products/supplements for human health
Special Issues, Collections and Topics in MDPI journals
Dr. Marcelo Andrés Umsza-Guez

E-Mail Website
Guest Editor
Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia State, Brazil
Interests: food microbiology; microbial biotechnology; biotechnological use of agroindustrial waste/products; insects as a food protein source

Special Issue Information

Dear Colleagues,

Microorganisms encompass a wide range of bacteria, microalgae, archaea, protists, fungi and viruses. Advances in microbial biotechnology have promoted the application of microorganisms within almost unlimited areas.

Microbial biotechnology will contribute to advancements such as new microorganisms, functional foods/beverages and supplements with probiotic and psychobiotic potential; microorganisms with antimicrobial activities against pathogens; enhanced microbial agents for the biocontrol of plant and animal pests; new fermentation microorganisms; new microorganisms for bioremediation; and superpotent microbial strains modified by genome studies. In addition to the applications of microbial strains and their metabolites in medicine, the versatility of microorganisms has enhanced the study and application of them in biotechnology, such as the food industry and environment field.

Therefore, this Special Issue aims to present research regarding the biodiversity, properties and benefits of microorganisms in the medical, clinical, food and environmental fields.

Some of its focal points include, but are not limited to, the following:

  1. Development of new food and medical products/supplements based on microorganisms and their metabolites;
  2. New microbial strains of different origins and that are genetically manipulated;
  3. Microbial biodiversity for potential biotechnological applications (food, environmental, clinical and medicine);
  4. Microbial biotechnology for the control of microbial pathogens

Dr. Karina Teixeira Magalhães-Guedes
Dr. Marcelo Andrés Umsza-Guez
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. Microorganisms 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 2700 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

  • microbial biotechnology
  • microorganism diversity
  • biotechnological applications
  • functional foods
  • pathogen control

Published Papers (1 paper)

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Review

20 pages, 4461 KiB  
Review
Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review
by Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, Fernando Elias de Melo Borges, Danton Diego Ferreira, Jorge Alberto Vieira Costa, Marcelo Andrés Umsza-Guez and Karina Teixeira Magalhães-Guedes
Microorganisms 2024, 12(6), 1127; https://doi.org/10.3390/microorganisms12061127 - 31 May 2024
Abstract
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients [...] Read more.
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data “Index Terms—Keywords” on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106–~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106–~3 million articles available, and the BVS databases—Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106–~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106–≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields. Full article
(This article belongs to the Special Issue Micrbial Biotechnology: The Biodiversity, Properties and Benefits of Microorganisms in Medical, Clinical, Food and Environmental Fields)
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