Topic: Fermented Foods and Gut Health: Unraveling the Microbiota Connection
A Special Issue of Microbiome Research Reports
ISSN 2771-5965 (Online)
Submission deadline: 31 Oct 2025
Guest Editor(s)
Prof. Bo Yang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China.
Dr. Nan Zhao
Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan, China.
Guest Editor Assistant(s)
Special Issue Introduction
Fermented foods have been staples of the human diet for millennia. They contain a wealth of beneficial microbes and metabolites that interact with the human gut microbiota in a symphony of mutualism. These interactions can enhance intestinal function, promote immune system balance, and contribute to the metabolic health of the host.
Carrying probiotics and compounds with prebiotic potential, fermented foods play a pivotal role in modulating gut microbiota and enhancing gastrointestinal health. Their benefits include, but are not limited to, improved digestion, immune regulation, and reduced risk of certain intestinal diseases. Notably, fermented foods can increase both the diversity and functionality of the gut microbiota. This modulation is associated with positive outcomes in various conditions, ranging from inflammatory bowel diseases to irritable bowel syndrome.
This Special Issue is dedicated to exploring the multifaceted dimensions of fermented foods and their influence on gut health. We aim to compile the latest research findings that elucidate the mechanisms by which fermented foods positively modulate the gut microbiota and the subsequent effects on human health. The issue will cover metabolic byproducts of fermentation, the roles of specific microbial strains in fermented foods, and dietary interventions that leverage these foods to promote gastrointestinal and overall health.
Key Themes of the Special Issue:
This Special Issue invites original articles, mini reviews/reviews, short reports, meta-analyses, systematic reviews, technical notes, editorials, opinions, perspectives, research highlights, and commentaries that delve into the world of fermented foods and their influence on intestinal health, including but not limited to:
● Identification and characterization of novel functional factors in fermented foods;
● The role of fermented foods in shaping gut microbiota, including the influence of specific microbial strains and their metabolic byproducts;
● Mechanistic insights into how fermented foods interact with the host to promote health, including their effects on gastrointestinal function, immune system modulation, inflammation, etc.
Carrying probiotics and compounds with prebiotic potential, fermented foods play a pivotal role in modulating gut microbiota and enhancing gastrointestinal health. Their benefits include, but are not limited to, improved digestion, immune regulation, and reduced risk of certain intestinal diseases. Notably, fermented foods can increase both the diversity and functionality of the gut microbiota. This modulation is associated with positive outcomes in various conditions, ranging from inflammatory bowel diseases to irritable bowel syndrome.
This Special Issue is dedicated to exploring the multifaceted dimensions of fermented foods and their influence on gut health. We aim to compile the latest research findings that elucidate the mechanisms by which fermented foods positively modulate the gut microbiota and the subsequent effects on human health. The issue will cover metabolic byproducts of fermentation, the roles of specific microbial strains in fermented foods, and dietary interventions that leverage these foods to promote gastrointestinal and overall health.
Key Themes of the Special Issue:
This Special Issue invites original articles, mini reviews/reviews, short reports, meta-analyses, systematic reviews, technical notes, editorials, opinions, perspectives, research highlights, and commentaries that delve into the world of fermented foods and their influence on intestinal health, including but not limited to:
● Identification and characterization of novel functional factors in fermented foods;
● The role of fermented foods in shaping gut microbiota, including the influence of specific microbial strains and their metabolic byproducts;
● Mechanistic insights into how fermented foods interact with the host to promote health, including their effects on gastrointestinal function, immune system modulation, inflammation, etc.
Submission Deadline
31 Oct 2025
Submission Information
For Author Instructions, please refer to https://www.oaepublish.com/mrr/author_instructions
For Online Submission, please login at https://oaemesas.com/login?JournalId=mrr&SpecialIssueId=MRR241009
Submission Deadline: 31 Oct 2025
Contacts: Margie Ma, Managing Editor, ManagingEditor@mrrjournal.net
Fiona Yin, Assistant Editor, Fiona@microbiomeresearchreports.net
