Lactic Acid Bacteria: Evaluation of Benefits on Human Health and Improvement of Food Safety
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 December 2024 | Viewed by 171
Special Issue Editors
Interests: biocontrol; lactic acid bacteria; bacteriocins; meat products
Interests: lactobacillus; microbiota; oral microbiota
Special Issue Information
Dear Colleagues,
Lactic acid bacteria (LAB) are an important group of microorganisms able to produce lactic acid mostly from the fermentation of carbohydrates. Industrially, LAB play a prominent role in the fermentation of foods (dairy, wine, bread, vegetables and meat) through their enzymatic activities and metabolites production. Several species of LAB are considered as generally recognized as safe (GRAS). This property allowed them to be used as starter cultures considering the adaptability to the fermentation process, biosynthetic capacity and metabolic versatility. In this way, LAB improve the flavor, increase nutrient bioavailability, reduce harmful substances and increase shelf-life of fermented food. In addition, LAB can produce antimicrobial compounds able to inhibit important food pathogens ensuring the microbiological quality of food. Particularly, the bacteriocins characterization and application for food preservation are of great interest in recent studies in the field. Besides, numerous LAB applied as probiotics and their metabolites as postbiotics have demonstrated beneficial effects on the human and animal gastrointestinal tract. Even more, the bioactive compounds produced by certain LAB, such as vitamins, polyphenols, gamma-aminobutyric acid and polysaccharides, can promote the development of beneficial microbiota for the gastrointestinal mucosa, as well as exert an immunomodulatory effect. This Special Issue will examine the potential application of LAB and their postbiotics in order to promote their industrial use focused on food safety, food quality and consumer health.
Dr. Patricia Castellano
Dr. Susana Salva
Dr. Lucia Mendoza
Guest Editors
Manuscript Submission Information
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Keywords
- lactic acid bacteria
- probiotic and postbiotics
- functional food
- human health applications
- food safety
- biopreservation
- genetic engineering
- food quality
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