Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology
نویسندگان
1 ProBacLab, Laboratorio de Microbiologia de Alimentos, Departamento de Alimentos e Nutricao Experimental, Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Sao Paulo, 05508-000, SP, Brazil 2 - CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politecnico de Viana do Castelo, Viana do Castelo 4900-347, Portugal
2 - Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
3 Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4 Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA ,Center for Agrobiotechnology, Don State Technical University, Gagarina Sq.,1, Rostov-on-Don, 344000, Russia 6 - Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, Moscow, 119991, Russia
doi
10.22037/afb.v11i1.43665چکیده
The scientific community is currently facing a more than exponential increase of knowledge in all areas and disciplines. In the last 10 years, the contribution of the journal Applied Food Biotechnology was eminent in distributing that knowledge by providing a tribune for researchers from different countries all over the world to share their ideas, observations, and hypotheses. With a focus on different aspects of applied and fundamental biological sciences, the journal Applied Food Biotechnology was established as a reference of the Iranian scientific community. In the last 10 years, the journal has been covering several topics related to exploring the beneficial properties of lactic acid bacteria (LAB) and their role in modern food technologies. LAB are already proven as a realization of Hippocrates' vision for the potential role of food in human and other animals' health. However, what will be the next frontier? What are the challenges in understanding the interactions between microbiota and host microorganisms? What will be the novel analytical tools, facilitating a new era of probiotic research? These were only a few research topics presented and discussed in Applied Food Biotechnology in the last decade. This editorial overview aims to celebrate the scientific contribution of Applied Food Biotechnology in the area of research associated with the beneficial properties of LAB, summarizing some of the studies published in the journal.
