Lactic acid bacteria (LAB) are critical players in the field of microbiology, particularly valued for their roles in the fermentation of foods and beverages worldwide. Recently, there has been increasing interest in their application as beneficial microbes and/or probiotics in functional foods. Despite their long-standing use in traditional fermentation processes, the nuances of how LAB contribute to human health and food science are not completely understood. Considerable research is dedicated to exploring their immunomodulatory and antimicrobial activities, which have implications for enhancing food preservation, safety, and nutritional value. Significant studies demonstrate the promising effects of LAB and LAB-enriched functional foods on gut health and metabolic processes, yet ongoing debates regarding their efficacy and safety continue to pose questions that need better investigation.

The Goal of this Research Topic is to deepen our understanding of LAB's impact on human health and the development of functional foods. It aims to shed light on how these bacteria can be effectively harnessed to improve health outcomes, counteract pathogens, and support gut and metabolic health. Key objectives include assessing their probiotic potential, including the production of health-promoting metabolites (i.e., SCFAs, EPS, bacteriocin, vitamins, γ-aminobutyric acid etc), revealing the mechanisms behind their health benefits, and identifying challenges that impede their optimal application in food products. The research will address essential questions for a comprehensive understanding of LAB's functional roles and potential health benefits.

To gather further insights within the boundaries of LAB-related functional foods and health benefits, we welcome articles addressing, but not limited to, the following themes:

o Exploration of probiotic mechanisms of LAB
o Production of LAB-derived health-promoting molecules
o Advances in immunomodulatory properties of LAB
o Applications in gut microbiota modulation
o Safety assessments in functional food products
o Technological innovations in LAB fermentation processes

We welcome manuscripts that will enrich and invigorate this rapidly evolving field, bridging the gap between tradition and modern scientific advancements with lactic acid bacteria. Review articles regarding the above topics will also be taken into consideration.

Are you interested in contributing a manuscript to this Research Topic?

Probiotic Potential: Lactic Acid Bacteria in Advancing Functional Foods and Health Outcomes