Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products.

This document discusses the history and evolution of fermented foods, highlighting their cultural significance and health benefits. It emphasizes the role of fermentation in preserving food and improving its sensory and nutritional properties. The document also explores the potential of fermented foods as sources of probiotics and postbiotics, which have been linked to various health benefits. Several research papers presented in this special issue of Foods focus on the isolation and characterization of potential probiotics from different fermented food products, such as kombucha, litchi juice, and fermented milk supplemented with fruit pulps. The studies examine the microbial composition, functional profiles, and health effects of these fermented products. Additionally, the document discusses the importance of selecting appropriate fermenting microbes and the potential applications of bacteriocins as biopreservatives in food production. Overall, the document highlights the growing demand for functional food products containing probiotics and the need for further research in this field. [Extracted from the article]