Probiotics: Identification and Applications

Dear Colleagues,

Research on probiotics has grown significantly worldwide. Initially focused on gastrointestinal issues, advances in metagenomics have broadened our understanding of their roles across various niches, including the gut, skin, and vaginal microbiomes. These studies have led to the identification of both traditional and next-generation probiotic strains with specific functions, such as producing short-chain fatty acids and metabolites with diverse effects (e.g., antioxidant, anti-cancer, and psychobiotic activities). Promising candidates encompassing Akkermansia muciniphila and Faecalibacterium prausnitziis show potential in metabolic health and inflammation control, while Lactobacillus crispatus and Lactobacillus reuteri have demonstrated efficacy in managing urogenital infections. Psychobiotics, including Lactobacillus rhamnosus and Bifidobacterium longum, highlight the potential of probiotics in modulating mental health through the gut–brain axis. Probiotic research has also expanded into oncology, where specific strains show promise in immune modulation and support during cancer therapies.

Emerging areas include the development of postbiotics—bioactive metabolites produced by probiotics—and synbiotics, which combine probiotics and prebiotics to enhance their functionality. Fermented foods continue to gain attention as natural sources of probiotics and postbiotics, contributing to microbiome diversity and overall health.

This Special Issue invites reviews, perspectives, and original research articles on new probiotic strains from human and unconventional sources (e.g., fermented foods). Topics of interest include probiotic applications in gastrointestinal disorders (e.g., IBD, IBS), urogenital diseases, cancer, food matrices, interactions with prebiotics, postbiotic and psychobiotic effects, and the elucidation of mechanisms of action. We particularly encourage studies on novel probiotic strains and their functional applications.

Dr. Edgar Torres-Maravilla
Prof. Dr. Lino Reyes
Guest Editors

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• bifidobacteria
• fermented food
• functional characterization
• genome
• health benefit
• lactic acid bacteria
• probiotic
• postbiotic
• psychobiotic