Guest Editors
Svetoslav Dimitrov Todorov
Department of Food and Experimental Nutrition, University of São Paulo
Svetoslav Dimitrov Todorov is a professor at the University of São Paulo, School of Pharmaceutical Sciences, Department of Food and Experimental Nutrition. He earned a degree and a master’s in biotechnology and industrial microbiology, a master’s in international relations, and a PhD in applied microbiology from Sofia University “Kliment Ohridski” and ENITIAA, Nantes, France. He completed postdoctoral training at Stellenbosch University, South Africa, and has held visiting professorships at the University of São Paulo, the Federal University of Viçosa (Brazil), and Handong Global University (South Korea).Professor Todorov is an associate researcher at the Food Research Center (FoRC), one of the Research, Innovation, and Dissemination Centers (RIDC) supported by FAPESP. His research focuses on applied microbiology, antimicrobial proteins, and probiotics. Since 2019, he has been listed by Elsevier among the world’s top 100,000 most-cited scientists and recognized by research.com as a leading scientist.
Uelinton M. Pinto
Department of Food and Experimental Nutrition, University of São Paulo
Uelinton M. Pinto is a professor in the Department of Food and Experimental Nutrition at the School of Pharmaceutical Sciences, University of São Paulo. From 2011 to 2015, he served as a professor in the Department of Food at the Federal University of Ouro Preto, where he also held the position of vice director of the School of Nutrition.He holds a degree in food engineering and a master’s degree in agricultural microbiology from the Federal University of Viçosa, and a PhD in microbiology from Cornell University, USA. His research experience spans food microbiology, molecular biology, genetics, biochemistry, and food science.Professor Pinto’s work focuses on understanding quorum sensing systems in the regulation of microbial pathogenicity, food spoilage, and control strategies. He is a coordinator of REPEQUAB (Brazilian Artisanal Cheese Research Network) and an associate researcher at the Food Research Center (FoRC), a FAPESP Research, Innovation, and Dissemination Center (RIDC). He was a visiting researcher at Harvard University between 2019–2020 with a CAPES fellowship, investigating quorum sensing mechanisms in Pseudomonas aeruginosa.
Collection Overview
Lactic acid bacteria (LAB) are a group of beneficial microorganisms widely used in food fermentation and probiotic applications. Their primary role is to convert sugars into lactic acid, which helps preserve food and enhance its flavor and texture. LAB are commonly found in fermented products like yogurt, kefir, sauerkraut, and kimchi. One of their most important benefits is promoting gut health. By balancing intestinal microbiota, LAB improve digestion, boost immune responses, and may reduce symptoms of lactose intolerance and irritable bowel syndrome.
LAB also produces antimicrobial substances such as bacteriocins that inhibit harmful pathogens and enhance food safety. Some strains exhibit antioxidant and anti-inflammatory properties, contributing to overall health and potentially reducing the risk of chronic diseases. In agriculture, LAB are used to improve animal gut health and productivity. Additionally, their role in reducing anti-nutrients and enhancing the bioavailability of vitamins and minerals makes them valuable in functional food development.
Their safety profile and adaptability to various environments make LAB ideal candidates for novel probiotic formulations and sustainable food technologies. Continued research is expanding its applications in medicine, nutrition, and environmental biotechnology.