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Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food...
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Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: 15 June 2025 | Viewed by 1157

Special Issue Editor

Dr. Katarzyna Pobiega

E-Mail Website
Guest Editor
Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warszawa, Poland
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Over the last few decades, probiotics, known for their beneficial effects on gut health, have emerged as innovative ingredients in food technology. Probiotics coupled with the concept of prebiotics, such as fructooligosaccharides, have revolutionized the landscape of food technology. They are considered the most important categories of functional foods studied and available worldwide. Additionally, synbiotics, postbiotics and psychobiotics also have been introduced as other promising products with documented relevant health benefits in humans. Given the importance of the matter, this Special Issue welcomes submissions on the following topics:

  • Novel microorganisms with probiotic properties and unique advantages;
  • Microbiological and safety assessment of probiotics, prebiotics and functional foods using novel approaches;
  • Application of probiotics, prebiotics, synbiotics, postbiotics and psychobiotics in the production of novel functional foods;
  • Role of functional foods in human health;
  • Introduction and characterization of new prebiotic sources;
  • Studies dealing with genomics, proteomics and metabolomics applied to probiotics, prebiotics, synbiotics, postbiotics and psychobiotics;
  • Modulation of gut microbiota by probiotics, prebiotics and related functional foods;
  • Methods of extending food shelf life by using lactic fermentation;
  • The use of innovative pre-treatment methods to accelerate lactic fermentation;
  • Using novel drying and encapsulation technologies to maintain the viability and extend the shelf life of probiotics.

Dr. Katarzyna Pobiega
Guest Editor

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.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 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

  • functional foods
  • beneficial microorganisms
  • probiotics
  • prebiotics
  • synbiotics
  • postbiotics
  • psychobiotics
  • gut microbiota
  • fermentation
  • nutrition and human health
  • vegetables
  • fruits
  • microbial analyses
  • physico-chemical analyses

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Related Special Issue

Published Papers (2 papers)

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Research

17 pages, 1400 KiB  
Article
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics
by Iwona Gientka, Alicja Synowiec, Katarzyna Pobiega, Patrycja Staniszewska, Joanna Perkowska, Marcelina Procyk, Bartosz Igor Pokrywczyński and Monika Janowicz
Fermentation 2025, 11(3), 110; https://doi.org/10.3390/fermentation11030110 - 25 Feb 2025
Viewed by 262
Abstract
To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (Daucus carota) and celeriac (Apium graveolens), with and without [...] Read more.
To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (Daucus carota) and celeriac (Apium graveolens), with and without the addition of apple (Malus domestica). Lactic acid bacteria rapidly lowered the pH, ensuring the product’s microbiological stability and safety. The addition of apples to the fermentation of root vegetables had a beneficial effect on maintaining a high number of active lactic acid bacteria. The fermentation process significantly influenced the amino acid composition, reducing the content of acidic amino acids (aspartic acid and glutamic acid) while increasing the levels of several essential amino acids. Leucine was found to be the limiting amino acid in all fermented variants, although its content increased during fermentation. The Essential Amino Acid Index (EAAI) of the fermented products was generally higher in variants with apple (carrot with apple = 1.13, and celeriac with apple = 1.03). The results indicate that the fermentation of root vegetables with apple enhances protein quality and contributes to the development of nutritionally valuable, microbiologically safe fermented foods. This study supports sustainable dietary practices by utilizing locally available root vegetables to create innovative plant-based fermented products. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology, 2nd Edition)
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18 pages, 319 KiB  
Article
Impact of Agroindustrial Waste Fermented with Bacteria and Yeasts and Their Effect on Productive, Hematological, and Microbiota Indicators in Guinea Pigs (Cavia porcellus)
by José E. Miranda-Yuquilema, Juan Taboada-Pico, Daniel Luna-Velasco, Mercy Cuenca-Condoy and Wilfrido Briñez
Fermentation 2025, 11(1), 10; https://doi.org/10.3390/fermentation11010010 - 2 Jan 2025
Viewed by 500
Abstract
In the last decade, the production of guinea pig meat in Andean countries has increased due to the growing number of consumers of this meat. Objective: To evaluate the effect of including different doses (0.50, 1.00, and 1.50 mL) of agro-industrial substrates (molasses [...] Read more.
In the last decade, the production of guinea pig meat in Andean countries has increased due to the growing number of consumers of this meat. Objective: To evaluate the effect of including different doses (0.50, 1.00, and 1.50 mL) of agro-industrial substrates (molasses distillery waste) fermented with lactic acid bacteria and yeasts on productive performance, hematological profile, relative weight changes in digestive tract organs, and changes in the intestinal microbiota in guinea pigs (Cavia porcellus). Materials: A total of 300 guinea pigs, Kuri breed, aged 20 days and weighing 330 g, were distributed into 10 groups of 30 animals each. Ctrl, Control. La, substrate fermented with Lactobacillus acidophilus (8.1 × 107 CFU/mL). Kf, substrate fermented with Kluyveromyces fragilis (7.4 × 106 CFU/mL). La + Kf, substrate fermented with bacteria and yeasts; the evaluated doses were 0.50, 1.00, and 1.50 mL/animal. The indicators evaluated in the study included weight gain, health, hematological profile, relative weight of digestive tract organs, and changes in the intestinal microbiota. Results: The parameters evaluated were toxicity, productive parameters, occurrence of diarrhea and mortality, and blood profile. The results showed a significant increase in the weight of the animals consuming probiotics, especially at higher doses. Additionally, an improvement in the intestinal microbiota was observed, with an increase in beneficial bacteria such as Lactobacillus and a decrease in pathogenic bacteria. Probiotics also influenced the hematological parameters and the weight of digestive tract organs, suggesting a positive effect on the overall health of the animals. Conclusions: Supplementation with probiotics proved to be a promising strategy for improving productive performance and intestinal health in guinea pigs. Supplementation with L. acidophilus and K. fragilis significantly enhances guinea pig growth and modulates the intestinal microbiota. The combination of strains and appropriate doses maximizes benefits. These results promise applications in animal production, requiring further studies to confirm their efficacy in other species and developmental stages. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology, 2nd Edition)
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