Special Issue on Lactobacillus

This special issue on “Lactobacillus” is aimed at bringing together recent developments in the fields of lactobacillus and lactic acid bacteria research. Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic rod-shaped bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. In humans they are present in the vagina and the gastrointestinal tract, where they make up a small portion of the gut flora. Some lactobacillus species are used for the production of yogurt, beer, wine, cheese, and other fermented foods. As one of the most important research fields of microbial research, lactobacillus is of great attractions to researchers.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring lactobacillus. Potential topics include, but are not limited to:

• Major part of the lactic acid bacteria group
• Convert lactose and other sugars to lactic acid
• A small portion of the gut flora
• Probiotics and biotherapeutics
• Streptococci family bacteria are the main cause of tooth decay
• Lactobacilli operate using homofermentative metabolism

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue - Lactobacillus” should be chosen during your submission.

According to the following timetable:

Guest Editor:

Prof. Yung-Fu Chang

Cornell University, USA

For further questions or inquiries

Please contact Editorial Assistant at

aim@scirp.org