Call for papers: Lactic acid bacteria (Probiotics), Fermented milk and Health
摘要截稿:
全文截稿: 2019-07-31
影响因子: 3.067
期刊难度:
CCF分类: 无
中科院JCR分区:
• 大类 : 农林科学 - 2区
• 小类 : 食品科技 - 3区
Overview
Recent years have seen the rapid accumulation of knowledge on the relationship between gut microbiome and health, and there has been accumulating evidence pointing to the manipulation of the gut microbiome in the prevention and treatment of several diseases. It is now increasingly understood that dietary intake and nutrition management are significant and effective external factors in regulating intestinal flora and re-establishing micro-ecological balance. Specifically, lactic acid bacteria (probiotics) or fermented milk products have shown great potential as adjuvant therapies.
Lactic acid bacteria (LAB) represent as the most extensively studied microorganisms and have been widely applied in food fermentation worldwide. During fermentation, the metabolic activity of LAB can change the nutritional properties of food matrices with possible beneficial effects on human health. So, apart from as a biological technology of food preservation, fermentation using LAB can offer one or more organoleptic, nutritional, or health advantages due to formation of pleasant substrates and bioactive end-products, and fermented milk is a good example of that.
Recently, the health benefits and clinical therapies of fermented milk products and probiotics have been the subject of intense investigation. Probiotics confer a health benefit on the host and have been reported to improve intestinal flora balance, promote digestion, boost immune function and increase resistance to infection. In daily life, fermented milk products contain active bacterial cultures of which some are genetically similar to strains used as probiotics and they are one of the most common sources of probiotics, which can promote the host health.
Currently, with the deepening of research in this field and increasingly demanding higher quality for functional foods, more randomized clinical trials of probiotics or fermented milk are needed to verify their potential functions. Also, needed are new types of fermented milk products to meet the needs of market for foods with health-promoting properties. In the meantime, the promising new approaches, such as omics-based techniques and single-cell analysis, and interdisciplinary studies should be fully applied and developed in the fields of lactic acid bacteria, fermented milk and health.
The special issue "Lactic acid bacteria, fermented milk and health" ofFood Bioscienceseeks for manuscripts that focus on recent achievements in the organoleptic, nutritional or health advantages of lactic acid bacteria and fermented milk, the progresses towards their clinical practice and treatment mechanism, as well as promising new approaches used in this field. This issue will publish original research papers and reviews include, but not limited to, the following topics:
Biodiversity and evolution of lactic acid bacteria;
Clinical practice and treatment mechanism of probiotics;
Health benefits and nutrition of fermented milk;
Micro-ecology in fermented milk;
Novel technologies and new types of fermented milk products;
Omics approaches or interdisciplinary studies in this field.