Probiotics are live bacteria and yeasts that confer a health benefit on the host when administered in adequate amounts. They can be found in certain foods, such as yogurt, kefir, wine, etc. as well as in dietary supplements. Among probiotic microorganisms, lactic acid bacteria (LAB) are usually the ones that come to mind. The majority of fermented foods and probiotic supplements contain LAB species. Probiotics can produce various compounds and metabolites that contribute to their healthful effects. In addition to the possible impact of probiotics and their metabolites on health, their interactions with foodborne pathogens and food spoilage microorganisms are among the studied topics. Accordingly, current studies have been focused on the use of LAB for probiotics, biocontrol, and biopreservative purposes, as well as the applications of probiotic microorganisms and their metabolites on food quality, food safety, and health. Additionally, in parallel with the developments in the field of genetics and genetic engineering, the use of various genetics-based techniques expands our knowledge about probiotics.
We will accept all article types that are permissible in Frontiers in Bacteriology submission guidelines.
Keywords:
Genetics-based techniques, Biocontrol, Food spoilage, Healthful effects, Fermented foods
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Probiotics are live bacteria and yeasts that confer a health benefit on the host when administered in adequate amounts. They can be found in certain foods, such as yogurt, kefir, wine, etc. as well as in dietary supplements. Among probiotic microorganisms, lactic acid bacteria (LAB) are usually the ones that come to mind. The majority of fermented foods and probiotic supplements contain LAB species. Probiotics can produce various compounds and metabolites that contribute to their healthful effects. In addition to the possible impact of probiotics and their metabolites on health, their interactions with foodborne pathogens and food spoilage microorganisms are among the studied topics. Accordingly, current studies have been focused on the use of LAB for probiotics, biocontrol, and biopreservative purposes, as well as the applications of probiotic microorganisms and their metabolites on food quality, food safety, and health. Additionally, in parallel with the developments in the field of genetics and genetic engineering, the use of various genetics-based techniques expands our knowledge about probiotics.
We will accept all article types that are permissible in Frontiers in Bacteriology submission guidelines.
Keywords:
Genetics-based techniques, Biocontrol, Food spoilage, Healthful effects, Fermented foods
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.