Current Research on Probiotics and Fermented Products

In recent years, a growing body of research has highlighted the beneficial roles of probiotics and fermented products in promoting human wellness. Consequently, their application in food, medicine, and other functional products has garnered increased attention. Despite these advancements, numerous aspects of probiotics and fermented products remain underexplored. Key areas requiring further investigation include the identification and screening of strains of fermented products, optimization processes, the succession law of flora in these products, the correlation between microbiota and flavor, and their roles in the preparation of various fermented foods. Additionally, understanding the different tolerances of probiotics to temperature, pH, and other environmental factors, as well as developing improvement strategies, is crucial. There is also a need to delve into the detailed molecular mechanisms and key active ingredients that contribute to the health-regulating functions of these probiotics and fermented products. Furthermore, research on gut microbiota and its interactions with these products is of significant interest. Therefore, the aim of this reprint is to include high-quality papers that explore the health effects, mechanisms, and product development associated with probiotics, fermented products, and gut microbiota. This collaborative effort aims to advance our understanding and application of these beneficial microorganisms in various domains.