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Fermentation
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Application of Bacillus in Fermented Food
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Application of Bacillus in Fermented Food

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 (30 June 2024) | Viewed by 3809

Special Issue Editors

Dr. Chih Yao Hou

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Guest Editor
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
Interests: wine; fermentation; bioactive compounds; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Ming-Kuei Shih

E-Mail Website
Guest Editor
Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City, Taiwan
Interests: wine; fermentation; bioactive compounds; food process
Special Issues, Collections and Topics in MDPI journals
Dr. Bao-Hong Lee

E-Mail Website
Guest Editor
Department of Horticulture, National Chiayi University, Chiayi, Taiwan
Interests: extracellular vesicles; exosomes; probiotics; food fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bacillus subtilis can survive in the intestinal tract because of its excellent acid resistance, which positively affects the growth environment of intestinal bacteria; the active substance secreted can enhance the host's immunity and taste the digestive effect.

At the same time, in improving the environment and in agricultural applications, Bacillus subtilis can promote plant growth and inhibit crop diseases; its own hydrolytic enzymes and oxidative enzymes also help degrade soil residual pesticides. Subtilis is also used in many aquaculture organisms and animal husbandry, including improving feed conversion and combating diseases.

In the past few years, the application of Bacillus subtilis in food and feed additives, biological control, and clinical medicine has received much attention. Bacillus subtilis has also been found in recent studies to have potential as a microorganism for the production of single-cell proteins. In addition, some Bacillus species have also been found to have enzymes for carbon capture, which can be used in the development of reducing environmental carbon dioxide concentrations.

Therefore, this Special Issue aims to collect original research articles and reviews on the application of Bacillus subtilis, to characterize the functional properties of these bacteria, and to analyze their ability to produce subtilisins, polymyxins, nystatins, gramicidins, and other functional compounds, and their ability to influence the gut microbiota in addition to alternative protein generation and carbon capture ability. Moreover, relevant reports on emerging research or technology development of Bacillus subtilis in environmental protection, agricultural application, green friendliness, carbon reduction, and sustainability are also collected to highlight the leading application potential of Bacillus subtilis. This Special Issue also aims to accept papers related to research on the progress, development, and application of sporulation-promoting and microencapsulation treatments for Bacillus subtilis.

Dr. Chih Yao Hou
Dr. Ming-Kuei Shih
Dr. Bao-Hong Lee
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

  • bacillus subtilis
  • intestinal bacteria
  • immunity
  • plant growth
  • aquaculture
  • animal husbandry
  • food and feed additives
  • biological control
  • carbon capture
  • sustainability

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

Published Papers (3 papers)

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Research

13 pages, 2227 KiB  
Article
Harnessing Fermentation by Bacillus and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices
by Raquel Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, Elahe Ghanei Moghadam, Arzu Bas, Stjepan Krešimir Kračun, Olivier Harlé and Vera Kuzina Poulsen
Fermentation 2024, 10(8), 411; https://doi.org/10.3390/fermentation10080411 - 9 Aug 2024
Cited by 1 | Viewed by 1428
Abstract
This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation has emerged as a key [...] Read more.
This article explores the transformative potential of fermentation in elevating the quality of plant-based matrices to match the desirable attributes of traditional dairy and meat products. As the demand for sustainable products without animal welfare issues increases, fermentation has emerged as a key process to enhance the organoleptic properties and nutritional content of plant-based analogs. This study explores the effect of fermentation when applied to legume matrices, focusing on the resulting texture, flavor, and nutritional value. A selection of Bacillus subtilis, lactic acid bacteria (LAB) strains, and combinations thereof showed potential for improving the aforementioned organoleptic and nutritional characteristics of fermented plant bases. In four different legume-derived matrices, fermentation improved texture, degraded undesirable plant carbohydrates, and removed off-flavor compounds, while producing desirable dairy-associated compounds. The degradation of the undesirable beany off-flavor-causing compound hexanal appears to be a universal phenomenon, as every tested strain as well as their combinations exhibited the capability to decrease the hexanal content, albeit with varying efficiency. Some LAB strains were found to be capable of producing carotenoids and might hence have the potential for tailoring fermented plant-based matrices for specific applications, such as yellow cheese or red meat analogs. Full article
(This article belongs to the Special Issue Application of Bacillus in Fermented Food)
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11 pages, 617 KiB  
Article
Exopolysaccharides from Lactiplantibacillus plantarum C7 Exhibited Antibacterial, Antioxidant, Anti-Enzymatic, and Prebiotic Activities
by Taroub Bouzaiene, Mariem Mohamedhen Vall, Manel Ziadi, Ines Ben Rejeb, Islem Yangui, Abdelkarim Aydi, Imene Ouzari and Hamdi Moktar
Fermentation 2024, 10(7), 339; https://doi.org/10.3390/fermentation10070339 - 28 Jun 2024
Viewed by 1147
Abstract
Previously, the exopolysaccharides produced by Lactiplantibacillus plantarum C7 isolated from the broiler intestine have been shown to possess probiotic potential. In this study, we highlighted the capacity of this strain to produce exopolysaccharide (EPS) endowed with several biological activities. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and [...] Read more.
Previously, the exopolysaccharides produced by Lactiplantibacillus plantarum C7 isolated from the broiler intestine have been shown to possess probiotic potential. In this study, we highlighted the capacity of this strain to produce exopolysaccharide (EPS) endowed with several biological activities. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging activities of EPS were found to be 30.4% and 68.165%, respectively, at 100 mg/mL. The ferrous reducing potential of EPS was measured to be 25.26%. Furthermore, EPS exhibited antibacterial effects against both Gram-negative and Gram-positive pathogens, including Escherichia coli ATCC 10536 and Bacillus cereus ATCC 11778, with inhibition zones of 22.5 ± 0.70 mm and 20 ± 1.41, respectively. On the other hand, the exopolysaccharide also exhibited excellent inhibitory activity against butyrylcholinesterase (BChE), achieving 70.99% inhibition at a concentration of 10 mg/mL. FTIR spectra were used to characterize functional groups in EPS. Our findings proved that EPS from Lactiplantibacillus plantarum C7 could be explored for various applications, particularly in the health and functional food sectors. Full article
(This article belongs to the Special Issue Application of Bacillus in Fermented Food)
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11 pages, 1608 KiB  
Article
Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats
by María Garrido, Bruno Navajas-Preciado, Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado-Adámez
Fermentation 2024, 10(6), 284; https://doi.org/10.3390/fermentation10060284 - 28 May 2024
Viewed by 760
Abstract
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) [...] Read more.
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) and analyse the effects of its ingestion on (i) circulating serum levels of melatonin and serotonin, (ii) inflammatory response, and iii) serum total antioxidant capacity in rats (Rattus norvegicus). For cherry-based fermented beverage manufacturing, the cherries were washed, the stems and woody endocarps were removed, and ascorbic acid was added (to avoid enzymatic browning). After the homogenisation of the cherry fruit, lactic acid bacteria were inoculated, and the fermentation process was conducted for 36 h. The main bioactive compounds in the cherry beverage were characterised, as well as their total antioxidant capacity. Moreover, an in vivo assay was developed, in which rats ingested the fermented beverage ad libitum for seven days. The inflammatory mediators, the total antioxidant capacity, and the serum levels of melatonin and serotonin were measured. Based on these results, the intake of the cherry-based fermented beverage assayed in this study increased the total antioxidant status of rats, elevated the melatonin and serotonin levels in the serum, and improved the regulation of the inflammatory systemic processes. Full article
(This article belongs to the Special Issue Application of Bacillus in Fermented Food)
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