Probiotics have gained significant importance in the last few decades and the concept of probiotics is currently well established for consumers and the research community. The term “probiotics” is extremely broad since it encompasses a variety of microorganisms with a range of beneficial effects after human consumption i.e., improving the balance of the gut microbiota to alleviate gastrointestinal infections, inhibiting the growth of pathogenic bacteria, strengthening the barrier function of the gut, improving immunity, assimilation of serum cholesterol, prevention of irritable bowel syndrome, reducing hypertension, preventing diarrhea, improvement of mental health etc. The use of probiotics in food fermentation - with the main goals of improved food preservation, distinctive sensory characteristics and safety aspects - is currently targeted to novel products with high added value. A number of studies on fermented foods have led to the conclusion that the health-promoting substances are associated with the complex microbial communities that contribute to the fermentation of these foods, as well as the substances they produce, and their consumption has long been associated to health benefits.
As the popularity of the probiotic concept and the awareness about the health benefits associated with the consumption of such products continues to increase, a high demand from health-conscious consumers for fermented products fortified with probiotic microorganisms with preventive healthcare/ immunity boosting is rising. Nowadays, numerous strains of probiotic microorganisms are being used for the production of several food products and supplements, with the leader being the dairy sector. Probiotic strains are incorporated in products such as fermented milk, yogurt, cheese, dairy desserts, and ice-cream. Consequently, the dairy industry has been using fermented products as carriers of probiotic strains and the research into these products has increased. However, lately there is a growing demand for non-dairy functional foods and beverages, as dairy alternatives, driven by the increasing number of individuals with lactose intolerance and/or allergic to cow's milk protein, with high cholesterol levels, or vegans.
The goal of the present special issue is to publish original research and review articles related to the novel applications of probiotic microorganisms in a variety of food products, especially in the non-dairy food products. The idea will be to provide scientific knowledge with comprehensive, understandable and fa reader-friendly update on information related to probiotics and their application in the production, processing and preservation of the new food products.
This special issue aims to increase the existing knowledge of the functionality of probiotic microorganisms isolated from fermented foods and study their application in food products as adjunct/co-starter and/or protective cultures providing better quality and safety, extent shelf life besides meeting consumer demand for chemical-free products.
In this Special Issue, authors are encouraged to submit unpublished original research and critical review articles related to the novel applications of probiotic microorganisms in fermented dairy and non-dairy functional foods and/or drinks.
The focus of this Special Issue concerns all major aspects of probiotics research. Potential topics include but are not limited to the following:
- Isolation and characterization of new probiotics from fermented foods
- The description of novel probiotic strains and products
- Application of probiotics in fermented products, assessment of microbial viability and quality of probiotic products
- Survival and technological effects of probiotics on fermented dairy and non-dairy products
- Microbiological quality and safety of novel probiotic products
- Consumer studies and sensory aspects of probiotic fermented products
- Genomics and proteomics applied to understand the properties of probiotics/ All aspects of proteomics, metabolomics, and other omics applied to probiotic fermented products.
- Novel analytical methods that provide new insights in the production, processing and preservation of the new probiotic products
- The role of probiotic products in human health including mental health
Probiotics have gained significant importance in the last few decades and the concept of probiotics is currently well established for consumers and the research community. The term “probiotics” is extremely broad since it encompasses a variety of microorganisms with a range of beneficial effects after human consumption i.e., improving the balance of the gut microbiota to alleviate gastrointestinal infections, inhibiting the growth of pathogenic bacteria, strengthening the barrier function of the gut, improving immunity, assimilation of serum cholesterol, prevention of irritable bowel syndrome, reducing hypertension, preventing diarrhea, improvement of mental health etc. The use of probiotics in food fermentation - with the main goals of improved food preservation, distinctive sensory characteristics and safety aspects - is currently targeted to novel products with high added value. A number of studies on fermented foods have led to the conclusion that the health-promoting substances are associated with the complex microbial communities that contribute to the fermentation of these foods, as well as the substances they produce, and their consumption has long been associated to health benefits.
As the popularity of the probiotic concept and the awareness about the health benefits associated with the consumption of such products continues to increase, a high demand from health-conscious consumers for fermented products fortified with probiotic microorganisms with preventive healthcare/ immunity boosting is rising. Nowadays, numerous strains of probiotic microorganisms are being used for the production of several food products and supplements, with the leader being the dairy sector. Probiotic strains are incorporated in products such as fermented milk, yogurt, cheese, dairy desserts, and ice-cream. Consequently, the dairy industry has been using fermented products as carriers of probiotic strains and the research into these products has increased. However, lately there is a growing demand for non-dairy functional foods and beverages, as dairy alternatives, driven by the increasing number of individuals with lactose intolerance and/or allergic to cow's milk protein, with high cholesterol levels, or vegans.
The goal of the present special issue is to publish original research and review articles related to the novel applications of probiotic microorganisms in a variety of food products, especially in the non-dairy food products. The idea will be to provide scientific knowledge with comprehensive, understandable and fa reader-friendly update on information related to probiotics and their application in the production, processing and preservation of the new food products.
This special issue aims to increase the existing knowledge of the functionality of probiotic microorganisms isolated from fermented foods and study their application in food products as adjunct/co-starter and/or protective cultures providing better quality and safety, extent shelf life besides meeting consumer demand for chemical-free products.
In this Special Issue, authors are encouraged to submit unpublished original research and critical review articles related to the novel applications of probiotic microorganisms in fermented dairy and non-dairy functional foods and/or drinks.
The focus of this Special Issue concerns all major aspects of probiotics research. Potential topics include but are not limited to the following:
- Isolation and characterization of new probiotics from fermented foods
- The description of novel probiotic strains and products
- Application of probiotics in fermented products, assessment of microbial viability and quality of probiotic products
- Survival and technological effects of probiotics on fermented dairy and non-dairy products
- Microbiological quality and safety of novel probiotic products
- Consumer studies and sensory aspects of probiotic fermented products
- Genomics and proteomics applied to understand the properties of probiotics/ All aspects of proteomics, metabolomics, and other omics applied to probiotic fermented products.
- Novel analytical methods that provide new insights in the production, processing and preservation of the new probiotic products
- The role of probiotic products in human health including mental health