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Fermentation
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Precision Fermentation: Applications in the Food and Beverage Industry
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Precision Fermentation: Applications in the Food and Beverage Industry

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 March 2025 | Viewed by 4283

Special Issue Editor

Prof. Dr. Tiago Lima de Albuquerque

E-Mail Website
Guest Editor
Department of Food Engineering, Center for Agricultural Sciences, Federal University of Ceará, Fortaleza 60020-181, CE, Brazil
Interests: food engineering; bioprocesses; waste valorization; agro-industrial residues; enzymes immobilization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to announce a Special Issue titled "Precision Fermentation: Applications in the Food and Beverage Industry", which will explore the latest advancements in this cutting-edge field. Precision fermentation is transforming the food and beverage sector by offering unprecedented control over product characteristics such as flavor, texture, and nutritional profiles. This technology enables the development of sustainable, high-quality products that meet the growing consumer demand for healthier and more environmentally friendly options.

We invite researchers, academics, and industry professionals to submit their original research, reviews, and case studies on innovative applications of precision fermentation. Contributions should explore new methods, technological advancements, and industrial-scale applications that push the boundaries of food and beverage production.

Topics of interest include, but are not limited to, the following:

  • Development of novel food ingredients through precision fermentation;
  • Fermentation for enhancing flavor, texture, and nutritional value;
  • Sustainable production processes using precision fermentation;
  • Role of microbial engineering and synthetic biology in fermentation;
  • Industrial applications of precision fermentation in dairy, plant-based, and cultured products;
  • Case studies on scaling up precision fermentation technologies.

We look forward to your contributions that will advance this exciting area of research.

Prof. Dr. Tiago Lima de Albuquerque
Guest Editor

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

  • precision fermentation
  • food and beverage industry
  • microbial engineering
  • flavor optimization
  • nutritional enhancement
  • sustainable food production
  • synthetic biology
  • fermented food ingredients
  • textural improvements
  • fermentation technologies
  • industrial fermentation
  • protein alternatives

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

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Research

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20 pages, 2098 KiB  
Article
The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties
by Boris Semjon, Martin Bartkovský, Peter Očenáš, Ivana Regecová, Zuzana Megyesy Eftimová, Jana Výrostková, Lýdia Mesarčová, Mariana Kováčová, Matúš Várady, Lucia Šuľáková and Slavomír Marcinčák
Fermentation 2025, 11(1), 27; https://doi.org/10.3390/fermentation11010027 - 10 Jan 2025
Viewed by 575
Abstract
Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a Saccharomyces cerevisiae culture and the other being maceration without a yeast culture in [...] Read more.
Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a Saccharomyces cerevisiae culture and the other being maceration without a yeast culture in experimental Lipovina (Vitis vinifera L.) white wine from the Slovak part of the Tokaj region. Multiple factor analysis was used for the examination of wine quality regarding the formation of biogenic amines (BAs), and chemical, microbial and sensory variables were analysed over three months of wine production. The formation of bioactive components in wine was affected by maceration and maceration with the addition of a yeast culture, which resulted in a significantly increased antioxidant activity, as well as total phenolic and flavonoid content (p < 0.001). The wine samples that underwent maceration scored significantly lower in their appearance, aroma and taste (p < 0.05), which could be caused by a higher phenolic content and specific taste. The dynamics of BA formation in wine, evaluated using multiple factor analysis, highlighted that the maceration and maceration with an added yeast culture significantly affected these processes (p < 0.05). Microbiological examination promoted stable yeast counts during the maceration process, ensuring their longer presence during fermentation. Future research should aim to optimize maceration time in order to enhance the sensory quality of macerated wines without increasing the BA concentration, especially that of histamine. Full article
(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)
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13 pages, 978 KiB  
Article
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon and Seung-Oh Seo
Fermentation 2025, 11(1), 17; https://doi.org/10.3390/fermentation11010017 - 2 Jan 2025
Viewed by 755
Abstract
Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic acid bacteria, and yeast, collectively known as symbiotic culture of bacteria and yeast (SCOBY). As its health benefits and distinctive flavor gain wider [...] Read more.
Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic acid bacteria, and yeast, collectively known as symbiotic culture of bacteria and yeast (SCOBY). As its health benefits and distinctive flavor gain wider recognition, consumer demand and research on kombucha fermentation have increased. This study focused on developing starter cultures to produce functional kombucha through precision fermentation technology using selected microbial strains newly isolated from food sources. The isolated bacterial and yeast strains were evaluated and selected based on their fermentation characteristics. Notably, a lactic acid bacterial strain was chosen for its ability to overproduce the γ-amino butyric acid (GABA), a functional food component known to enhance cognitive function and reduce mental stress. To produce the GABA-fortified kombucha, selected single strains of Acetobacter pasteurianus, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae were mixed and used as starter cultures. By optimizing the inoculation ratios and initial sugar concentration, a functional kombucha enriched with acetic acid, lactic acid, and GABA was successfully produced. The resulting kombucha demonstrated 2.2 mg/L of GABA production and 1.15 times higher antioxidant activity after the fermentation, highlighting its enhanced health-promoting properties. Full article
(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)
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11 pages, 735 KiB  
Article
Development and Large-Scale Production of High-Oleic Acid Oil by Fermentation of Microalgae
by Leon Parker, Kevin Ward, Thomas Pilarski, James Price, Paul Derkach, Mona Correa, Roberta Miller, Veronica Benites, Dino Athanasiadis, Bryce Doherty, Lucy Edy, Gawharah Alnozaili, Nina Reyes, Jon Wittenberg, Gener Eliares, Frédéric Destaillats, Walter Rakitsky and Scott Franklin
Fermentation 2024, 10(11), 566; https://doi.org/10.3390/fermentation10110566 - 6 Nov 2024
Viewed by 1324
Abstract
Our classical strain improvement began with an isolate showing 28% palmitic and 60% oleic acids. UV and chemical mutagenesis enhanced our strain’s productivity, carbon yield, and oleic acid content. The iterative methodology we used involved the creation of mutant libraries followed by clonal [...] Read more.
Our classical strain improvement began with an isolate showing 28% palmitic and 60% oleic acids. UV and chemical mutagenesis enhanced our strain’s productivity, carbon yield, and oleic acid content. The iterative methodology we used involved the creation of mutant libraries followed by clonal isolation, assessments of feedstock utilization and growth, oil titer, and the validation of oil composition. Screening these libraries facilitated the identification of isolates with the ability to produce elevated levels of oleic acid, aligning with the targets for high-oleic acid substitutes. Utilizing a classical strain improvement approach, we successfully isolated a high-oleic acid strain wherein the level of oleic acid was increased from 60 to >86% of total FA. The performance of the classically improved high oleic acid-producing strain was assessed at fermentation scales ranging from 1 L to 4000 L, demonstrating the utility of our strain and process at an industrial scale. These oils offer promise in various applications across both the food and industrial sectors, with the added potential of furthering sustainability and health-conscious initiatives. Full article
(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)
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Review

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25 pages, 1232 KiB  
Review
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
by Alan Portal D’Almeida and Tiago Lima de Albuquerque
Fermentation 2025, 11(1), 24; https://doi.org/10.3390/fermentation11010024 - 9 Jan 2025
Viewed by 1166
Abstract
Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor, releasing methane—a greenhouse gas far more potent than CO2—and driving deforestation for pastureland. As a [...] Read more.
Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor, releasing methane—a greenhouse gas far more potent than CO2—and driving deforestation for pastureland. As a sustainable alternative, Single-Cell Protein (SCP), derived from microorganisms like bacteria, yeast, and algae, offers high nutritional value with a lower environmental impact. SCP production has advanced through process optimization, the use of eco-friendly substrates such as agro-industrial and food waste, and the cultivation of safe microorganisms classified as Generally Regarded as Safe (GRAS). Innovations in flavor and texture, including the use of myoglobin and natural polymers to mimic meat properties, have further improved SCP’s appeal. Despite these advances, challenges remain in optimizing production parameters, enhancing sensory acceptance, and ensuring regulatory compliance for market introduction. This review explores the potential of SCP to serve as a sustainable protein source, addressing both environmental concerns and nutritional demands. It highlights recent advancements in production techniques and sensory improvements while discussing their role in environmentally friendly and health-conscious food systems. SCP stands out as a promising solution for reducing greenhouse gas emissions, offering an efficient and sustainable alternative to conventional protein sources. Full article
(This article belongs to the Special Issue Precision Fermentation: Applications in the Food and Beverage Industry)
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