Special Issue on Lactic Acid Bacteria and Bifidobacteria
Lactic acid bacteria (LAB) and bifidobacteria are amongst the most important groups of
microorganisms used in the food industry. Lactic acid bacteria are a kind of
probiotics which exist in human body. LAB can inhibit the growth of spoilage
microbes and pathogens in their environment by lowering the pH and through the
production of antimicrobial peptides. LAB have traditionally been associated with
food and feed fermentations, both lactic acid bacteria and bifidobacteria are
generally considered beneficial microorganisms, some strains even as
health-promoting bacteria.
In this special issue, we intend to invite
front-line researchers and authors to submit original research and review articles
on exploring lactic acid bacteria and bifidobacteria. Potential topics include, but are not limited to:
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LAB in fermentations
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Stability of LAB in foods and supplements
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Physiological function and health effects
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Genetics of lactic acid bacteria and bifidobacteria
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Bacteriophage and anti-phage mechanisms in LAB
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Challenges for probiotics in food
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Applications
Authors should read over the journal’s For Authors carefully
before submission. Prospective authors should submit an electronic copy of
their complete manuscript through the journal’s Paper Submission System.
Please kindly specify the “Special Issue”
under your manuscript title. The research field “Special Issue - Lactic Acid Bacteria and Bifidobacteria”
should be selected during your submission.
Special Issue timetable:
Submission Deadline
|
January 21st, 2016
|
Publication Date
|
March 2016
|
Guest
Editor:
For further
questions or inquiries
Please contact
Editorial Assistant at
fns@scirp.org