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Fermentation
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Application of Lactobacillus in Fermented Food and Beverages
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Application of Lactobacillus in Fermented Food and Beverages

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

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 9809

Special Issue Editor

Dr. Leyre Lavilla-Lerma

E-Mail Website
Guest Editor
Department of Health Sciences, Universidad de Jaén, Jaen, Spain
Interests: molecular biological techniques; PCR; antibiotic resistance; microbiology techniques electrophoresis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have been in existence since antiquity, with a worldwide importance in human nutrition, health, and economy, and in this sense, Lactobacillus strains have had and have a very important role.

The genus Lactobacillus includes Gram-positive, fermentative, facultatively anaerobic and non-spore-forming microorganisms. They are commonly employed in food fermentation to increase shelf-life, decrease hygienic risks, increase quality and functionality and improve the taste and flavor of foods; furthermore, they have been shown to promote human health as probiotic strains.

Most fermented foods are based on tradition and artisanal fermentation processes, where Lactobacillus strains may promote spontaneous fermentations as autochthonous food microorganisms, or may be added as starters in controlled fermentations to develop new foods or characteristics. In this sense, the food matrix and the strain will determine the fermentative behavior and therefore the final product.

All manuscripts that fall under these specific topics are welcome. Manuscripts dealing with the understanding of the interaction of Lactobacillus in fermented foods and beverages, in order to determine its role in the manufacturing practices, the creation of new foods, food safety, and health, are particularly welcome.

Dr. Leyre Lavilla-Lerma
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

  • fermented food
  • fermentation quality
  • starter culture
  • food safety
  • probiotic
  • health
  • microbiota
  • omics analysis

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Published Papers (5 papers)

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Research

19 pages, 3350 KiB  
Article
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products
by Olivia Greulich, Lene Duedahl-Olesen, Mette Skau Mikkelsen, Jørn Smedsgaard and Claus Heiner Bang-Berthelsen
Fermentation 2024, 10(4), 189; https://doi.org/10.3390/fermentation10040189 - 29 Mar 2024
Cited by 2 | Viewed by 1622
Abstract
The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality monitoring methods for pea- [...] Read more.
The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality monitoring methods for pea- and oat-based yoghurt-like products using Fourier transform infrared (FT-IR) spectroscopy and high-performance liquid chromatography (HPLC) were developed and modeled. Plant-based yoghurt (PBY) was formulated by fermenting pea and oat plant drinks with a commercial starter culture based on Lactobacillus and Streptococcus strains. The main variance during fermentation was explained by spectral carbohydrate and protein bands with a notable shift in protein band peaks for the amide II band at 1548 cm−1 to 1576 cm−1. In addition to the identification of changed spectral bands during fermentation, FT-IR efficiently tracked the variation in oat and pea fermentation using pH as the main indicator. Prediction models with an R2 for the predicted value of pH as a fermentation indicator (R2 = 0.941) with a corresponding root-mean-squared error of prediction (RMSEP) of 0.247 was obtained when compared to the traditional pH method. Full article
(This article belongs to the Special Issue Application of Lactobacillus in Fermented Food and Beverages)
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15 pages, 4498 KiB  
Article
Probiotic Evaluation of Lactiplantibacillus pentosus 68-1, a Rutin Conversion Strain Isolated from Jiangshui, by Genomic Analysis and Tests In Vitro
by Wenjiao Xue, Chen Liu, Yao Liu, Hao Ding, Chao An, Shizhe Zhang, Saijian Ma and Qiwen Zhang
Fermentation 2024, 10(2), 87; https://doi.org/10.3390/fermentation10020087 - 31 Jan 2024
Cited by 1 | Viewed by 1920
Abstract
To assess the probiotic potential of strain 68-1 with rutin conversion capabilities, isolated from Chinese traditional Jiangshui, a complete genomic analysis and in vitro tests were conducted. The Oxford Nanopore Technologies (ONT, Oxford, UK)–Illumina (San Diego, CA, USA) hybrid sequencing platform was used [...] Read more.
To assess the probiotic potential of strain 68-1 with rutin conversion capabilities, isolated from Chinese traditional Jiangshui, a complete genomic analysis and in vitro tests were conducted. The Oxford Nanopore Technologies (ONT, Oxford, UK)–Illumina (San Diego, CA, USA) hybrid sequencing platform was used for whole genome sequencing and the results showed that strain 68-1 had a chromosome sequence of 3,482,151 bp, with 46.53% GC content and five plasmids with a sequence length ranging from 2009 bp to 48,711 bp. Strain 68-1 was identified as Lactiplantibacillus pentosus based on the whole genome sequence. A total of 133 genes encoding for carbohydrate-active enzymes (CAZymes) were identified and genes that may be involved in rutin conversion were found in the L. pentosus 68-1 genome. L. pentosus 68-1 showed excellent tolerance to gastrointestinal juice and adhesion properties, and corresponding genes were identified. In addition, L. pentosus 68-1 exhibited strong antibacterial and antifungal activity, where organic acids may play a crucial role in its antagonistic ability. Moreover, the gene cluster for plantaricin_EF production was detected. No high virulence factor was found in the L. pentosus 68-1 genome and no hemolytic effect was observed. In addition, L. pentosus 68-1 showed resistance to ampicillin, gentamycin, and kanamycin, and the genomic analysis indicated that horizontal ARG transfer should not be possible. The results show that L. pentosus 68-1 could be developed as a novel probiotic candidate to improve rutin bioavailability in the food and feed industry. Full article
(This article belongs to the Special Issue Application of Lactobacillus in Fermented Food and Beverages)
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12 pages, 1522 KiB  
Article
Aguamiel Enhance Proteolytic Activity and Survival of Lactiplantibacillus pentosus ABHEAU-05 during Refrigerated Storage of a Fermented Milk
by Elizabeth Contreras-López, Nancy Lizeth Félix-Reyes, Luis Guillermo González-Olivares, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Blanca Azalia López-Hernández, Nayeli Vélez-Rivera and Juan Ramírez-Godínez
Fermentation 2023, 9(9), 841; https://doi.org/10.3390/fermentation9090841 - 14 Sep 2023
Viewed by 1194
Abstract
Different carbon sources, such as prebiotics, have promoted probiotics’ survival during refrigerated fermented milk storage. These compounds stimulate both the metabolic response and the resistance of probiotics to adverse conditions, such as low temperatures. That is why the objective of this study was [...] Read more.
Different carbon sources, such as prebiotics, have promoted probiotics’ survival during refrigerated fermented milk storage. These compounds stimulate both the metabolic response and the resistance of probiotics to adverse conditions, such as low temperatures. That is why the objective of this study was to evaluate the kinetic parameters of growth, the proteolytic profile, and the survival of Lactiplantibacillus pentosus ABHEAU-05 in fermented milk added with aguamiel as a prebiotic source during refrigerated storage. Inulin was used for control experiments. A 12% w/v powdered skimmed milk solution was inoculated with L. pentosus ABHEAU-05 (106 CFU/mL). It was fermented at 37 °C until a pH of 4.5, and the kinetic parameters were calculated. Analysis of survival and proteolytic profile during refrigeration storage (4 °C for 21 days) was carried out. The survival of the microorganism was determined by viable count on MRS agar, the production of free amino groups by the TNBS method, and the accumulation of low molecular weight peptides by polyacrylamide gel electrophoresis (SDS-PAGE). The pH of 4.5 was reached 26 h before the control. The maximum concentration of viable cells was 108 CFU/mL at the fermentation’s end and maintained throughout the refrigerated storage. With the analysis of the proteolytic profile, high metabolic activity was demonstrated during fermentation and refrigerated storage in milk with aguamiel. The accumulation of low molecular weight peptides and the generation of free amino groups were higher than the control results. It was verified that aguamiel is a carbon source with the potential for developing and maintaining the probiotic L. pentosus ABHEAU-05 in fermented milk. Full article
(This article belongs to the Special Issue Application of Lactobacillus in Fermented Food and Beverages)
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20 pages, 3497 KiB  
Article
Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic Lactobacillus brevis S3
by Luchan Gong, Tingting Li, Jian Feng, Jiamin Yin, Xiaozhou Zou, Jun Wang and Bowen Wang
Fermentation 2023, 9(9), 829; https://doi.org/10.3390/fermentation9090829 - 11 Sep 2023
Cited by 5 | Viewed by 1637
Abstract
Mulberries, known for their high sugar content and rich bioactive compounds, have attracted attention for their potential health benefits. γ-Aminobutyric acid (GABA) is an amino acid with multiple physiological functions. To increase the GABA content and enhance the antioxidant capacity in fermented mulberry [...] Read more.
Mulberries, known for their high sugar content and rich bioactive compounds, have attracted attention for their potential health benefits. γ-Aminobutyric acid (GABA) is an amino acid with multiple physiological functions. To increase the GABA content and enhance the antioxidant capacity in fermented mulberry beverages, we screened a high-yielding strain, Lactobacillus brevis S3, known for its probiotic properties. L. brevis S3 demonstrated an excellent tolerance to simulated gastric acid, gastric juice, intestinal fluid, bile salts, osmotic pressure, and phenol, making it a safe and valuable probiotic candidate for mulberry fermentation. We attempted the addition of different nutritional components to enhance the GABA content in mulberry juice, including 1% yeast extract; 0.5% peptone; 0.01% metal ion complex (magnesium sulfate, manganese sulfate, and ferrous sulfate); combinations of yeast extract and peptone, and all three components. Mulberry juice supplemented with all three components reached a viable cell count of 1.2 × 1010 CFU/mL after 72 h. The antioxidant capacity and GABA titer were enhanced. The DPPH free radical scavenging capacity increased by 1.62 times, and the GABA content reached 7.48 g/L. By utilizing L. brevis S3 with excellent probiotic properties and supplementation with nutritional components, it is possible to produce low-sugar mulberry functional beverages with a high DPPH free radical scavenging capacity that are rich in GABA. Full article
(This article belongs to the Special Issue Application of Lactobacillus in Fermented Food and Beverages)
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13 pages, 2367 KiB  
Article
Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric Acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13
by Ida Bagus Agung Yogeswara, I Gusti Ayu Wita Kusumawati, Ni Wayan Nursini, Mariyatun Mariyatun, Endang Sutriswati Rahayu and Dietmar Haltrich
Fermentation 2023, 9(7), 587; https://doi.org/10.3390/fermentation9070587 - 22 Jun 2023
Cited by 4 | Viewed by 2390
Abstract
This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated pigeon pea and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased the GABA content in pigeon pea milk, i.e., sucrose 3% [...] Read more.
This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated pigeon pea and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased the GABA content in pigeon pea milk, i.e., sucrose 3% (4409 mg/L), monosodium glutamate (MSG) 1% (59,562 mg/L), and whey 4% (5283 mg/L), respectively. Glutamate decarboxylase (GAD)-encoding genes were identified in the genome of the strain. The strain carried only one gadB gene, and no other gad genes were found in the genomes when compared with other strains. During fermentation, various metabolites, including organic acids, amino acid derivatives, and flavonoids, were detected. These metabolites may promote anti-inflammatory activity in cytokines such as TNF-α and IL6. In conclusion, the development of fermented pigeon pea enriched with GABA using probiotic L. plantarum Dad-13 shows promising potential as a functional food that can promote health benefits and help prevent diseases. Full article
(This article belongs to the Special Issue Application of Lactobacillus in Fermented Food and Beverages)
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