Application of Lactic Acid Bacteria in Fermented Food: 2nd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 281
Special Issue Editors
Interests: R&D and nutrition research of functional dairy products; screening and application of functional probiotics; biocatalysis and transformation
Special Issues, Collections and Topics in MDPI journals
Interests: molecular biology; food microbiology; food nutrition and safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lactic acid bacteria are widely used in the production of fermented foods. These bacteria are responsible for the conversion of sugars into lactic acid, which provides fermented foods with their characteristic tangy flavor and preserves them from spoilage. Fermented foods made with lactic acid bacteria include yogurt, kefir, sauerkraut, kimchi, and many others. These foods are not only delicious but also have health benefits due to their probiotic content. Lactic acid bacteria have also been used in the production of biopreservatives and bioactive compounds that have potential applications in the food industry. Overall, the application of lactic acid bacteria in fermented food has been a significant contribution to the food industry and human health.
Dr. Guowei Shu
Dr. Li Chen
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. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
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Keywords
- lactic acid bacteria
- nutraceutical production
- bioactive peptides
- fermentation
- fermented milk
- cheese
- kefir
- health benefits
- preservation
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Related Special Issue
- Application of Lactic Acid Bacteria in Fermented Food in Fermentation (7 articles)
