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Fermentation Technology in Food Production
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Fermentation Technology in Food Production

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 January 2023) | Viewed by 11158

Special Issue Editors

Dr. Ewa Jabłońska-Ryś

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of edible mushrooms; lacto-fermented mushrooms; fermented foods; antioxidant capacity
Dr. Aneta Sławińska

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of fruit, vegetables and mushrooms; fermented food of plant and mushroom origin; biologically active substances; antioxidant properties

Special Issue Information

Dear Colleagues,

Traditional fermentation is one of the oldest and most economical methods of producing and preserving food. Food fermentation is the gradual breakdown of organic matter by the enzymes of microorganisms. In food processing, bacterial, yeast, and mold fermentation is used. As a result, substances are created that give the product durability and characteristic organoleptic features. Fermentation can enrich food with vitamins, protein, amino acids, and essential fatty acids. In some cases, it is a process necessary for the detoxification of raw materials and the production of safe food. Additionally, research data have provided evidence that fermented foods may have various health benefits.

Due to the important role of fermentation processes in food production and the popularity of fermented products, there is a need for research in this area.

We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.

Dr. Ewa Jabłońska-Ryś
Dr. Aneta Sławińska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented food
  • lactic acid fermentation
  • alcoholic fermentation
  • acetic acid fermentation
  • alkaline fermentation
  • food safety
  • nutritional benefits
  • microorganisms in food production

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Published Papers (5 papers)

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Research

15 pages, 1064 KiB  
Article
Influence of LAB Fermentation on the Color Stability and Oxidative Changes in Dry-Cured Meat
by Joanna Stadnik, Paulina Kęska, Patrycja Gazda, Łukasz Siłka and Danuta Kołożyn-Krajewska
Appl. Sci. 2022, 12(22), 11736; https://doi.org/10.3390/app122211736 - 18 Nov 2022
Cited by 13 | Viewed by 2394
Abstract
Consumption of food products with a high level of compounds that are products of fat or protein oxidation is associated with the onset of various diseases. Therefore, this study estimated the level of oxidation in a fermented long-maturing tenderloin inoculated with lactic acid [...] Read more.
Consumption of food products with a high level of compounds that are products of fat or protein oxidation is associated with the onset of various diseases. Therefore, this study estimated the level of oxidation in a fermented long-maturing tenderloin inoculated with lactic acid bacteria strains. To estimate the level of fat and protein exposure to oxidative factors, thiobarbituric acid reactive substances (TBARS), oxidation–reduction potential (ORP), oxygenation index (Oxi) as well as surface hydrophobicity (HS) of protein, and the content of free sulfhydryl (SH) groups were used as indicators of oxidation status. To validate the results, changes in the color of the products were determined using instrumental methods. This study confirmed the relationship between fat oxidation (based on TBARS) and oxidation of myoglobin as a protein representative (based on Oxi). Indeed, statistical analysis showed that TBARS, Oxi and SH were correlated with each other and could be used as indicators of oxidation in fermented products. The findings of this study also showed the use of LAB as starter cultures for meat fermentation may have an impact on the level of oxidation; in particular, the BAUER strain showed a protective effect on proteins in the final stages of the production of dry-cured pork loins. Full article
(This article belongs to the Special Issue Fermentation Technology in Food Production)
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16 pages, 2522 KiB  
Article
Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation
by Patrícia J. M. Reis, Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata and Angela C. Macedo
Appl. Sci. 2022, 12(19), 9738; https://doi.org/10.3390/app12199738 - 27 Sep 2022
Cited by 9 | Viewed by 1779
Abstract
Our major goal was the physicochemical, biochemical and microbiological characterization of Cobrançosa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months. Brines were analyzed for pH, salinity, acidity, and organic and phenolic [...] Read more.
Our major goal was the physicochemical, biochemical and microbiological characterization of Cobrançosa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months. Brines were analyzed for pH, salinity, acidity, and organic and phenolic compounds. Yeasts and Latic Acid Bacteria (LAB) were enumerated, and the dominant strains duly identified. Despite process variabilities, two stages appear to be shared by all manufacturers: sweetening—the renewal of water to remove bitter compounds; and salting—gradual addition of salt to brine for preservation. Yeasts dominated during sweetening, but LAB tended to be similar in viable counts (7 log CFU/mL) by the end of salting. Lactiplantibacillus (Lpb.) pentosus, Lpb. paraplantarum, Pediococcus parvulus, and Oenococcus kitaharae were the most abundant LAB found, together with an average pH of 4.1 and 6–9% for salt content. All organic acids exhibited an inverted parabolic evolution, with maxima of 3450 mg/L for lactic and 4000 mg/L for succinic by 3 months, and 2750 mg/L for acetic and 2950 mg/L for citric by 4 months. Oleuropein levels were affected by the frequency of brine renewal but decreased from 1350 to 700 mg/L, with hydroxityrosol and tyrosol increasing from 10 to 2000 mg/L and 2 to 550 mg/L, respectively, within 11 months. Full article
(This article belongs to the Special Issue Fermentation Technology in Food Production)
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10 pages, 5006 KiB  
Article
Microbiological Follow-Up of Bioreactor-Assisted Must Alcoholic Fermentation by Flow Cytometry
by Federico Sizzano, Marie Blackford and Gilles Bourdin
Appl. Sci. 2022, 12(18), 9178; https://doi.org/10.3390/app12189178 - 13 Sep 2022
Cited by 1 | Viewed by 1559
Abstract
The monitoring of must fermentation in a bioreactor, in which the main physico-chemical parameters are tightly controlled, can provide useful analytical information transferable to winemaking on a larger scale. In this experiment, we followed the growth of Saccharomyces cerevisiae during the bioreactor-assisted alcoholic [...] Read more.
The monitoring of must fermentation in a bioreactor, in which the main physico-chemical parameters are tightly controlled, can provide useful analytical information transferable to winemaking on a larger scale. In this experiment, we followed the growth of Saccharomyces cerevisiae during the bioreactor-assisted alcoholic fermentation of a Chasselas must by means of flow cytometry. We used fluorescent dyes and volumetric counting to monitor cell viability and concentration for two weeks. Our study suggests that the use of flow cytometry during bioreactor-assisted alcoholic fermentation provides various types of information—viz., cell viability, number and function—in a timely manner, and that the process can therefore be used effectively to inform experimentation at this scale. Full article
(This article belongs to the Special Issue Fermentation Technology in Food Production)
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12 pages, 434 KiB  
Article
Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms
by Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Dariusz Kowalczyk and Joanna Stadnik
Appl. Sci. 2022, 12(18), 8957; https://doi.org/10.3390/app12188957 - 6 Sep 2022
Cited by 5 | Viewed by 2836
Abstract
The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with documented probiotic properties and L. [...] Read more.
The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. Fresh, blanched, fermented, and refrigerated fruiting bodies were analysed. The mushroom samples were found to contain three amines: spermidine, putrescine, and tyramine in amounts that do not pose a threat to consumer health. The highest content of spermidine was found in the fruiting bodies of unprocessed brown and white mushrooms (367.22 ± 14.19 and 266.47 ± 13.38 mg/kg, respectively). Putrescine and tyramine were found only in the fermented mushrooms. Putrescine ranged from 0.58 ± 0.25 to 10.11 ± 0.5 mg/kg, while tyramine ranged from 1.44 ± 0.25 to 69.04 ± 1.39 mg/kg. Histamine, which is the most toxic biogenic amine, was not detected in any of the samples. The technological process caused substantial changes in all colour parameters. The blanching process resulted in a decrease in the value of parameter L* and an increase in the value of parameters a* and b*. The process of lactic acid fermentation increased the brightness parameter. It also caused a substantial increase in the yellowness parameter and reduced the redness of the fermented mushrooms. Blanching exerted a significant effect on the texture of the mushroom fruiting bodies, contributing to an increase in the puncture force value from 2.78 ± 0.22 to 4.90 ± 0.43 N and from 3.21 ± 0.23 to 5.59 ± 0.3 N in the case of the white and brown mushrooms, respectively. During the refrigerated storage, the firmness of the fermented mushrooms did not change. Full article
(This article belongs to the Special Issue Fermentation Technology in Food Production)
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12 pages, 2079 KiB  
Communication
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.
by Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki and Waldemar Gustaw
Appl. Sci. 2022, 12(17), 8916; https://doi.org/10.3390/app12178916 - 5 Sep 2022
Cited by 2 | Viewed by 1564
Abstract
Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable [...] Read more.
Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable compounds. Therefore, the objective of the preliminary investigation was to determine the profile of bacteria occurring after spontaneous fermentation of Lens culinaris Medik. and detect changes in the protein–peptide pattern, including potential modifications of Len c3, i.e., a non-specific lipid-transfer protein (nsLTP) recognized as an important allergen. This study involved MALDI TOF/TOF, Illumina next-generation sequencing, and FT-IR spectroscopy analyses. Sixteen different species were identified in the plant-based material after 48-h spontaneous fermentation. The most abundant species were Lactococcus taiwanensis and Pediococcus pentosaceus (54.95% and 25.34%, respectively). The performed initial analysis revealed that after spontaneous fermentation had occurred the degradation of proteins (~10 kDa) and peptides (6–8 kDa), as well as the decomposition of proteins in the mass range that might be attributed to allergenic nsLTP. The preliminary findings encourage further research into the functional and technological properties of the isolated bacteria and in-depth analyses of the possibility of the removal of allergenic compounds from red lentils through fermentation carried out by the isolates. Full article
(This article belongs to the Special Issue Fermentation Technology in Food Production)
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