Probiotics and Lactic Acid Bacteria: Resource Development, Product Preparation and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 1416
Special Issue Editor
Special Issue Information
Dear Colleagues,
Probiotics and lactic acid bacteria are widely used in fermented foods, dietary supplements, and other products. Probiotics, including Bifidobacterium, Lactobacillus, Enterococcus, and Pediococcus spp., have a wide ecological niche and come from human intestines, breast milk, and traditional fermented foods. Probiotic preparation requires probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. Arious classic and emerging thermal and nonthermal drying technologies and strategies for enhancing probiotic survival are widely applied in preparing and storing dehydrated probiotics. Furthermore, powdered probiotics as ingredients are manufactured into liquid and solid food products, such as fermented milk, dietary supplements, and other functional foods. Bifidobacterium and Lactobacillus are the most common probiotics; they are considered essential bacteria and interact with other gastrointestinal bacteria in the human gut, providing immense benefits to the host. The health benefits include regulating microbial composition to inhibit known pathogens or spoilage organisms, modulating immune responses, promoting intestinal peristalsis, influencing glucose and lipid metabolism, and benefiting brain health through colonizing the gastrointestinal tract and the urinary tract.
Dr. Ran Wang
Guest Editor
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Keywords
- probiotics
- lactic acid bacteria
- ecological niche
- product preparation
- health benefits
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