Lactobacillus as a Biotechnological Tool to Improve Food Quality and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 1227
Special Issue Editor
Interests: food microbiology; lactic acid bacteria; fermentation; probiotic; gut microbiome
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lactobacillus, a genus of bacteria known for its beneficial properties, has emerged as a powerful biotechnological tool with the potential to revolutionize both food quality and human health. This genus, which is commonly found in fermented foods like yogurt and sauerkraut, plays a crucial role in promoting digestive health and fortifying the immune system. In the realm of food production, Lactobacillus has been harnessed for its ability to ferment various food products, leading to an improved flavour, texture, and nutritional content. This bacterium contributes to the preservation of food through the production of organic acids and other antimicrobial compounds, reducing the need for chemical preservatives. Beyond its impact on food quality, Lactobacillus has gained recognition for its positive effects on human health. This bacterium is integral to maintaining a balanced gut microbiome, influencing digestion and nutrient absorption. Additionally, Lactobacillus strains have been linked to the synthesis of bioactive compounds with anti-inflammatory and anti-cancer properties, further underscoring their potential in preventive healthcare.
As a probiotic, Lactobacillus supplements have gained popularity for their role in supporting gastrointestinal health and mitigating conditions such as irritable bowel syndrome. Other researchers are actively exploring the manipulation of Lactobacillus strains to enhance their probiotic capabilities, tailoring it for specific health benefits. In conclusion, Lactobacillus is at the forefront of biotechnological advancements, offering the promise of elevating the food quality and human health. Its applications span from fermented foods to innovative probiotic therapies, marking a symbiotic relationship between science, technology, and our overall well-being.
Prof. Dr. Jadranka Frece
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- Lactobacillus
- biotechnological applications
- food fermentation
- probiotics
- gut microbiome
- food quality improvement
- human health benefits
- bioactive compounds
- anti-inflammatory properties
- probiotic strains
