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 527
Special Issue Editor
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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