Research Topic

Lactic Acid Bacteria within the Food Industry: What is New on their Technological and Functional Role

About this Research Topic

The role of Lactic Acid Bacteria (LAB) within the food and beverage manufacturing is well-established, spanning the sectors of fermented vegetables, wine and beer, milk-based products, fermented meat and fish, etc. Their employ is not limited to the transformation of substrates and product preservation, but ...

The role of Lactic Acid Bacteria (LAB) within the food and beverage manufacturing is well-established, spanning the sectors of fermented vegetables, wine and beer, milk-based products, fermented meat and fish, etc. Their employ is not limited to the transformation of substrates and product preservation, but their role is increasingly recognized in enhancing nutritional and functional properties because of bioactive molecules production. In addition, many fermented foods and beverages contain live microbial cells that may contribute to the well-being of the microbiota, balancing the number of potential pathogens and improving gut epithelium functionality through Short Chain Fatty Acids (SCFAs) production.

The present Research Topic intends to provide an update on the processing performed by LAB, with special consideration to the industrial production, in order to highlight pros and cons of their use. In particular, the role of strains able to improve the nutritional and functional properties of food and beverage, also by potentiating the bioactive components of the matrix, is sought.

We welcome authors to contribute with their knowledge and expertise to further elucidate the relationship between the LAB application into industry and food quality, safety and health promoting features, including:

• LAB diversity in foods.
• LAB for controlling food pathogens and alterative microorganisms.
• LAB enhancing bioactive molecules or mitigating detrimental components.
• LAB and modulation of bioaccessibility/bioavailability.
• Probiotic features of LAB strains.
• LAB strains with health-promoting features for the production of functional foods and beverage.
• LAB and predictive microbiology.
• LAB and food quality.
• Genes related to technological and functional features for an industrial application.


Keywords: Fermentation processes, product preservation, food quality, food safety, health promoting features


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.

Recent Articles

Loading..

About Frontiers Research Topics

With their unique mixes of varied contributions from Original Research to Review Articles, Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author.

Topic Editors

Loading..

Submission Deadlines

30 May 2020 Abstract
30 September 2020 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

Loading..

Topic Editors

Loading..

Submission Deadlines

30 May 2020 Abstract
30 September 2020 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

Loading..
Loading..

total views article views article downloads topic views

}
 
Top countries
Top referring sites
Loading..