Potential of Lactic Acid Bacteria Strains for Health Promotion and Flavoring of Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: closed (5 August 2024) | Viewed by 9917
Special Issue Editor
Interests: lactic acid bacteria taxonomy; aerobic respiration metabolism of lactic acid bacteria; probiotics and intestinal microecological regulation; fermented dairy products
Special Issue Information
Dear Colleagues,
Lactic acid bacteria (LAB) are a phylogenetically diverse group named for their principal attribute in food fermentation and confer a range of health benefits on their hosts when consumed. They play an important role in various kinds of fermented foods, such as fermented dairy products, fermented cereal products, fermented vegetables, fermented meat products, and fermented fruit products. Fermented foods have comprehensive nutrition and a unique flavor and are more easily absorbed and utilized by the human body than raw materials. During the fermentation process of fermented foods, LAB strains produce different kinds of flavorings and bioactive substances; these components can not only enrich the flavor of fermented products but also have the potential to improve body health. Although a number of potential health promotion effects and flavorings of fermented products of LAB strains are reported by in vitro and in vivo studies, their mode of action needs to be further elaborated. In addition, research on changes in bioactive function and flavor compounds during food fermentation is insufficient.
Therefore, this Special Issue on the “Potential of Lactic Acid Bacteria Strains for Health Promotion and Flavoring of Fermented Foods” invites works (original research papers or reviews) on recent advances in the field, contributing to the isolation, evaluation, and application of LAB strains in the food industry.
Prof. Dr. Fei Liu
Guest Editor
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Keywords
- lactic acid bacteria
- health benefits
- food processing
- fermented foods
- flavoring
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