Novel Applications of Lactic Acid Bacteria in Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (22 April 2024) | Viewed by 207
Special Issue Editors
Interests: fermented dairy foods; lactic acid bacteria; probiotics; bioactive components; cheese; yogurt; encapsulation; health function
Special Issues, Collections and Topics in MDPI journals
Interests: physiological regulation and application of lactic acid bacteria; food microbial fermentation; probiotics and prebiotics; dairy processing
Special Issue Information
Dear Colleagues,
In addition to their wide use as probiotics and in dairy processing, lactic acid bacteria (LAB) has some new applications in food. In non-dairy products, LAB is used to produce unique products. For example, LAB is used to make pickled Chinese cabbage, which has a unique sour taste and flavour and can help promote intestinal health. Moreover, LAB is also used to produce kimchi and other fermented vegetable products.
Furthermore, LAB is also used to produce some functional foods. For example, LAB is used to produce beverages containing probiotics, which can help maintain intestinal health while also improving immunity and digestion. In addition, LAB are used to produce some nutritional foods, such as fermented egg milk and lactobacillus milk powder, which not only have high nutritional value but also help promote intestinal health.
Overall, the application of LAB in the food industry is constantly expanding, and these new applications help to better utilize the unique properties and functions of LAB, while also providing consumers with more healthy and delicious food choices.
Prof. Dr. Chun Li
Guest Editor
Dr. Guofang Zhang
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- lactic acid bacteria
- probiotics
- non-dairy products
- functional foods
- nutritional foods
- intestinal health
