Food microbiology papers published during the past decade have been characterized by multidisciplinary interests that have confirmed the increasing amount of evidence that has implicated microorganisms in different areas, including food technology, food safety and hygiene, food poisoning, food genomics, and, more generally, food omics, functional foods, and probiotics, besides emerging methodologies that have been applied to food analyses. Probiotics research and innovation in functional food production deserves particular attention. Many articles have focused on the survival of potential probiotic bacteria in the gastro-intestinal tract (GIT), the microbial adhesive capacity and colonization of the gut, the safety status of probiotic strains, as well as gut microbiome homeostasis maintenance by competitively inhibiting the growth of pathogens or producing antimicrobial compounds. However, new probiotic strains are (or will be) screened for natural bioactive substances, immunomodulation capacity, as well as anticancer and other health benefits