The Role of Lactic Acid Bacteria and Their Metabolites in Fermented Foods: From Mechanisms of Action to Technological Applications and Human Health Effects

Dear Colleagues,

This Special Issue delves into the fascinating world of lactic acid bacteria (LAB) and their crucial role in the fermentation of diverse food products. We welcome research articles and reviews that explore the intricate mechanisms that LAB employ during fermentation, the technological applications of these processes in food production, and the potential health benefits associated with consuming fermented foods.

Focus on Metabolites and Specific Effects:

• Lactic Acid: The main metabolite of LAB fermentation, lactic acid lowers food pH, creating an acidic environment that inhibits the growth of spoilage and pathogenic bacteria. This extends shelf life and enhances food safety.
• Organic Acids: Additional organic acids produced by LAB, such as acetic acid, CLA, and GABA, further contribute to food preservation and can impart desirable sensory characteristics or exhibit pro-health effects.
• Bacteriocins: These antimicrobial peptides produced by certain LAB strains specifically target and eliminate pathogenic bacteria, offering a natural food safety intervention.
• Exopolysaccharides (EPSs): EPSs produced by LAB contribute to the texture and mouthfeel of fermented foods and may possess health benefits like immune modulation.
• Aroma Compounds: LAB fermentation can generate volatile compounds like diacetyl and acetoin, contributing to the characteristic flavors of fermented products like cheese and butter.
• Enzymes: These enzymes play a crucial role in breaking down nutrients like carbohydrates, proteins, and fats into smaller molecules that can be more easily absorbed by the human body.
• Vitamins and Bioactive Peptides: LAB fermentation can enrich foods with vitamins and bioactive peptides with potential health benefits like improved blood pressure or cholesterol management.

Specific Health Effects:

We encourage submissions that explore the potential health benefits associated with LAB and their metabolites in fermented foods. Examples include the following:

• Improved gut health: LAB can act as probiotics, promoting a healthy gut microbiota composition and potentially aiding digestion and immune function.
• Enhanced nutrient bioavailability: LAB fermentation can improve the bioavailability of certain minerals and enhance lactose digestibility for individuals with lactose intolerance.
• Anti-inflammatory and immune-modulatory effects: Specific LAB strains and their metabolites may possess anti-inflammatory properties or modulate the immune system.

This Special Issue aims to provide a comprehensive overview of the multifaceted roles LAB and their metabolites play in fermented foods. By focusing on specific examples and potential health effects, we encourage submissions that contribute significantly to our understanding of this crucial area of food microbiology.

Prof. Dr. Małgorzata Ziarno
Guest Editor

Manuscript Submission Information

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• LAB
• fermentation
• fermented foods
• metabolites
• health benefits