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Fermentation
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Functional Properties of Microorganisms in Fermented Foods
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Functional Properties of Microorganisms in Fermented Foods

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: closed (30 October 2024) | Viewed by 8332

Special Issue Editors

Dr. Tao Wang

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Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: food microbiology; functional nutrition; fermentation technology; probiotics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Junjie Yi

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: flavor chemistry; sensory analysis; food microbiology; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have a long history and rich variety, and they are popular all over the world. The fermentation of beneficial microorganisms can not only preserve foods effectively, but also give the foods a unique flavor and enrich their nutritional value. The precise development and utilization of superior strains in traditional fermented foods is of great significance for the improvement of their quality. A comprehensive analysis of the functional properties of beneficial microorganisms in fermented foods is a theoretical prerequisite for the development of high-quality fermented foods. In this process, we need to analyze the formation mechanism of unique flavor in fermented foods, the formation and/or enrichment mechanism of nutritional functions, and the mechanism of microorganisms in the preservation of fermented foods. In addition, dissecting the process points of traditional fermented foods, realizing their scale and industrial production, or creating innovative fermented foods are also urgent technical barriers that need to be solved in the current fermented food industry. We are pleased to invite you to submit papers to this Special Issue that highlight the functional properties of microorganisms in fermented foods and the innovative applications of food microorganisms and their metabolism in fermented foods.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

(1) The mining and transformation of dominant strains and their fermentation characteristics;

(2) The evaluation of the functional properties of fermented foods;

(3) Applications of beneficial microorganisms and their metabolites in food;

(4) Process control technology of fermented foods;

(5) The mechanism of the formation of flavor and functional nutrition in fermented foods and evaluation methods;

(6) Novel fermented foods.

We look forward to receiving your contributions.

Dr. Tao Wang
Prof. Dr. Junjie Yi
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. Fermentation is an international peer-reviewed open access monthly 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 2100 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
  • functional properties
  • functional nutrition
  • flavor
  • antibacterial and preservation

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Related Special Issue

Published Papers (6 papers)

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Research

17 pages, 3805 KiB  
Article
Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar
by Bruna Leal Maske, Ignácio Ruiz, Alexander da Silva Vale, Vitória de Mello Sampaio, Najua Kêmil El Kadri, Carlos Ricardo Soccol and Gilberto Vinícius Pereira
Fermentation 2024, 10(11), 552; https://doi.org/10.3390/fermentation10110552 - 30 Oct 2024
Viewed by 718
Abstract
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected every ten days. Using Illumina sequencing and chromatographic techniques [...] Read more.
Natural vinegar fermentation is a complex process influenced by the interplay between microbial communities and metabolites. This study examined the interplay between the microbiome and the metabolome over a three-month period, with samples collected every ten days. Using Illumina sequencing and chromatographic techniques (HPLC and GC-MS), we mapped microbial shifts and metabolite profiles. Early fermentation showed a diverse microbial presence, including genera such as Cronobacter, Luteibacter, and Saccharomyces. A stable microbial ecosystem established between days 15 and 70, characterized by the dominance of Leuconostoc, Gluconobacter, and Saccharomyces, which facilitated consistent substrate consumption and metabolite production, including various organic acids and ethanol. By day 70, Acetobacter prevalence increased significantly, correlating with a peak acetic acid production of 12.4 g/L. Correlation analyses revealed significant relationships between specific microbes and volatile organic compounds. This study highlights the crucial roles of these microbes in developing sensory profiles suited for industrial applications and proposes an optimal microbial consortium for enhancing vinegar quality. These data suggest that an optimal microbial consortium for vinegar fermentation should include Saccharomyces for efficient alcohol production, Leuconostoc for ester-mediated flavor complexity, and Acetobacter for robust acetic acid production. The presence of Komagataeibacter could further improve the sensory and functional qualities due to its role in producing bacterial cellulose. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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14 pages, 4643 KiB  
Article
Effects of Wilting and Exogenous Lactic Acid Bacteria on the Fermentation Quality and Microbial Community of Plantago lanceolata Silage
by Yanhua Tang, Qing Dou, Bin Luo, Lili Zhao, Puchang Wang, Xuedong Yang and Yi Xi
Fermentation 2024, 10(11), 536; https://doi.org/10.3390/fermentation10110536 - 22 Oct 2024
Viewed by 589
Abstract
This study aimed to evaluate the effects of wilting and exogenous lactic acid bacteria treatments on the chemical composition, fermentation quality, and microbial community composition of Plantago lanceolata silage (PS). This experiment was carried out in the Guizhou Extension Station of Grassland Technology [...] Read more.
This study aimed to evaluate the effects of wilting and exogenous lactic acid bacteria treatments on the chemical composition, fermentation quality, and microbial community composition of Plantago lanceolata silage (PS). This experiment was carried out in the Guizhou Extension Station of Grassland Technology (25°38′48″ N, 106°13′6″ E). The PS samples were divided into four treatment groups, namely control PS (C-PS), wilting-treated PS (W-PS), Lactobacillus brucei-treated PS (LB-PS), and wilting + L. brucei-treated PS (WLB-PS) groups, and analyzed after 60 d of treatment. The W-PS and WLB-PS groups showed significantly lower ether extract, ash, and Neutral detergent fiber contents but significantly higher water-soluble carbohydrate content compared to the C-PS and LB-PS groups (p < 0.05). Additionally, the W-PS group had significantly lower propionic acid content but significantly higher butyric acid content compared to the other groups (p < 0.05). Meanwhile, the WLB-PS group had the highest lactic acid content, the lowest pH, and no butyric acid content (p < 0.05). Additionally, the WLB-PS group showed a high proliferation of beneficial bacterial species (Lactobacillus buchneri and Lactobacillus plantarum) and decreased proliferation of undesirable bacterial species (Clostridium lutlcellarli and Clostridium tyrobutyricum). In conclusion, the combination treatment with wilting and L. brucei increased beneficial microorganisms and inhibited undesirable microorganisms during ensiling, thereby improving the fermentation quality of PS. Therefore, the combination treatment with wilting and L. brucei may be an effective Plantago lanceolata silage modulation technique. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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12 pages, 1906 KiB  
Article
Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion
by Yun-Ho Park, Joo-Hyeong Kim, Dong-Min Shin and Sam-Pin Lee
Fermentation 2024, 10(9), 483; https://doi.org/10.3390/fermentation10090483 - 17 Sep 2024
Viewed by 792
Abstract
Hemp seed protein (HSP), a by-product of hemp oil processing, was converted into a functional protein ingredient enriched with γ-aminobutyric acid (GABA) and peptides through a two-step microbial fermentation process. To enhance peptide and free amino acid production from HSP, it was hydrolyzed [...] Read more.
Hemp seed protein (HSP), a by-product of hemp oil processing, was converted into a functional protein ingredient enriched with γ-aminobutyric acid (GABA) and peptides through a two-step microbial fermentation process. To enhance peptide and free amino acid production from HSP, it was hydrolyzed using alkaline protease produced by Bacillus subtilis HA. The HSP was hydrolyzed at a degree of 40% at 55 °C for 24 h, yielding a pH of 6.55, an acidity of 1.22%, and 205.45 mg% tyrosine equivalents. This process resulted in the production of low molecular-weight peptides. (<5000 Da) The total amino acid content and branched-chain amino acids (leucine, isoleucine, and valine) were 6.78 mg/g and 1.47 mg/g. Subsequently, the production of γ-aminobutyric acid (GABA) in the HSP hydrolysate was optimized through co-fermentation with lactic acid bacteria in the presence of 5% MSG at 30 °C for 5 days. The serial co-fermented HSP hydrolysate exhibited a GABA content of 33.98 mg/g and a viable bacterial count of 9.51 log CFU/mL for Lb. plantarum KS2020. This serial co-fermentation process, combining proteolysis and lactic acid fermentation, not only increased the peptide content but also promoted GABA accumulation, positioning HSP hydrolysate as a promising candidate for functional foods with potential health benefits. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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16 pages, 3248 KiB  
Article
Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk
by Hyun-Ju Han, Min Nyeong Ko, Chan Seong Shin and Chang-Gu Hyun
Fermentation 2024, 10(7), 330; https://doi.org/10.3390/fermentation10070330 - 25 Jun 2024
Viewed by 1524
Abstract
In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, [...] Read more.
In this study, the microbial community present during the barley yeast fermentation of stevia leaves and its correlation with antioxidant, anti-obesity, and anti-inflammatory properties, as well as metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented using commercial TSB media (TSB 1, TSB 3, and TSB 5) and sucrose (Sucrose 1, Sucrose 3, and Sucrose 5) for 1, 3, and 5 days, respectively. Stevia ferments showed higher DPPH and ABTS radical scavenging capacity compared to samples incubated with sucrose for 5 days, and all six ferments inhibited nitric oxide production in a concentration-dependent manner in LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids (including rubusoside, steviolbioside, and rebadioside derivatives), dulcoside A, and phlomisoside II, which are indicators of stevia, as well as five flavonoids, four phenolic acids, and four fatty acids. We also identified the microbial community during fermentation via the next-generation sequencing of the 16S rRNA gene for bacteria and the internal transcribed spacer (ITS) gene for fungi. The results showed that TSB 1 and Sucrose 1 ferments were dominated by the pathogens Enterococcus hirae (58.93%) and Cronobacter sakazakii (80.92%), while samples fermented for more than 3 days were pathogen-free and dominated by lactic acid bacteria such as Pediococcus stilesii (73.37%). Microbial community analysis using the ITS region showed that Saccharomycopsis fibuligera, classified as a yeast rather than a mold, dominated the stevia fermentation regardless of the fermentation duration. In particular, the microbial community of the fermentation with a sucrose solution was dominated by S. fibuligera by more than 99% throughout the fermentation periods of 1, 3, and 5 days. Finally, to apply the stevia ferments topically to human skin, skin irritation tests were performed on 30 volunteers. The results showed that the highly concentrated extracts (1 mg/mL) of all six stevia ferments were hypoallergenic. Taken together, these findings suggest that barley nuruk fermented from stevia leaves with a sucrose solution offers promise as a natural ingredient for use in functional foods and cosmetics. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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18 pages, 1864 KiB  
Article
Development and Validation of Flaxseed Lignan-Enriched Set-Type Fermented Milk to Manage Postmenopausal Osteoporosis
by Elizabeth Thomas, Narender Raju Panjagari, Sangita Ganguly, Sameni Deepika, Suman Kapila and Ashish Kumar Singh
Fermentation 2024, 10(2), 72; https://doi.org/10.3390/fermentation10020072 - 23 Jan 2024
Cited by 1 | Viewed by 1576
Abstract
A functional set dahi (fermented milk analogous to yoghurt) with a desirable probiotic (Lactiplantibacillus plantarum A5) count of 9.36 log CFU/mL and excellent techno-functional attributes (DPPH: 41.95% RSA, firmness: 485.49 g, sensory overall acceptability: 8.51) was developed to contain 260 mg of [...] Read more.
A functional set dahi (fermented milk analogous to yoghurt) with a desirable probiotic (Lactiplantibacillus plantarum A5) count of 9.36 log CFU/mL and excellent techno-functional attributes (DPPH: 41.95% RSA, firmness: 485.49 g, sensory overall acceptability: 8.51) was developed to contain 260 mg of SDG in 20 g of dahi. Twenty-four female Albino Wistar rats (3 months old, >180 g) were ovariectomized (OVX) and divided into three groups: OVX control, OVX and control dahi, and OVX and SDG-enriched dahi. The animal study found that ovariectomy decreased serum calcium, oestrogen, and bone ash calcium levels by 32.27, 30.95, and 48.46 percent, respectively, compared to the sham group (n = 8), while daily administration of SDG-enriched dahi (20 g) for eight weeks restored them. The proximal tibial metaphysis and distal femoral epiphysis micro-CT study showed that the ovariectomy lowered bone mineral density (BMD) by 11.06% and 9.18%, respectively, and lowered Trabecular thickness (Tb. Th) by 12.66% and 11.86%, respectively, while increasing Trabecular separation (Tb. Sp.) by 90.69% and 87.70%, respectively, compared to the sham control-group rats. SDG-enriched dahi improved BMD by 16.06 and 12.24% and Tb. Th by 35.32 and 19.62%, respectively, and decreased Tb. Sp by 47.04 and 47.22%, respectively, in OVX rats. The results suggest that the developed set dahi may help treat postmenopausal osteoporosis. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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9 pages, 1573 KiB  
Communication
Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea
by Ye-Lim Kim, Trung Hau Nguyen, Jin-Seong Kim, Jeong-Yong Park and Chang-Ho Kang
Fermentation 2023, 9(7), 612; https://doi.org/10.3390/fermentation9070612 - 28 Jun 2023
Cited by 4 | Viewed by 2344
Abstract
Lactic acid bacteria have become popular because of their γ-aminobutyric acid (GABA)-producing ability. In the present study, we selected four Levilactobacillus brevis strains (MG5552, MG5405, MG5261, and MG5522) with GABA-producing ability from the 33 strains isolated from various fermented foods in South Korea. [...] Read more.
Lactic acid bacteria have become popular because of their γ-aminobutyric acid (GABA)-producing ability. In the present study, we selected four Levilactobacillus brevis strains (MG5552, MG5405, MG5261, and MG5522) with GABA-producing ability from the 33 strains isolated from various fermented foods in South Korea. We evaluated their GABA-producing ability using thin-layer chromatography and determined the GABA levels produced by each strain using an amino acid analyzer. Moreover, we investigated the anti-inflammatory activity of the selected strains, and the results revealed that the cell-free supernatant of the strains decreased nitric oxide (NO), inducible nitric oxide synthase (iNOS) expression, and nuclear factor kappa B (NF-κB) activity in RAW264.7 macrophages. Therefore, these GABA-producing LAB strains can regulate nerve excitement and act as probiotics with anti-inflammatory activity. Full article
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods)
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