Probiotic Bacteria in Fermented Foods

Dear Colleagues,

Fermented foods have garnered significant interest among consumers and the scientific community due to their technological properties and potential health benefits. They serve as an effective vehicle for delivering probiotics, either by adding these microorganisms with proven probiotic capacity during fermentation or incorporating them in specific quantities post-fermentation to enhance health. In some cases, foods undergoing indigenous fermentation harbor microorganisms with probiotic potential. However, depending on the matrix, these probiotics may face challenges in survival and functionality, potentially impacting their health benefits. In this Special Issue, we aim to comprehensively explore the relationship between probiotics and fermented foods. Research articles and reviews are welcome, addressing topics such as the impact of probiotic addition on fermentation processes in plant and animal matrices and their technological and health effects. Additionally, the discovery of new probiotic strains from traditional and local fermented foods is of particular interest.

Prof. Dr. Tomas García-Cayuela
Guest Editor

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• probiotic fermented food
• health benefit
• probiotic functionality
• functional foods
• indigenous fermentation