Advances in Probiotic Microorganisms in Food
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 441
Special Issue Editor
Interests: lactic fermentation; fluidized beds; food processes; physical properties of foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Probiotics have been used for several decades and have reached a high degree of maturity both in their knowledge and in use in various industrial fields, from food to cosmetics through the veterinary sector.
The influence that probiotics can have on the health of the host is now clear, and new knowledge is added periodically that allows to consolidate both the advantages and disadvantages of widespread use in the diet.
The possibility of conditioning the microbiota of different host districts is perhaps the most evident effect of the use of probiotics which contributes to modulating the immune response and improving health.
Probiotics have been extensively studied for their ability to ferment food matrices and to give added nutritional value to food (e.g., vitamins, SCFA, CLA production). The most studied and used ones are Lactobacilli and Bifidobacteria, while milk and dairy products are the food matrices in which they are commonly found.
In recent years, we are seeing a widespread use of probiotics in unconventional food matrices or mixtures that can be a good substrate to amplify the production of functional metabolites that can contribute to increasing the effect on the host’s health.
The aim of this Special Issue is to be a point of contact through which the operators of the sector (scientists and industrialists) can promote a useful and critical discussion on the development of new probiotics and new food matrices that can be crucial in determining a healthy diet.
Dr. Roberto Nigro
Guest Editor
Manuscript Submission Information
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Keywords
- probiotics
- probiotical microbiota
- Lactobacilli
- Bifidobacteria
- food matrices
- health benefits
