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Fermentation
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Dairy Fermentation, 3rd Edition
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Dairy Fermentation, 3rd Edition

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 (20 January 2025) | Viewed by 2742

Special Issue Editor

Dr. Thomas Bintsis

E-Mail Website
Guest Editor
Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: dairy technology; dairy hygiene
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented dairy products, such as cheese, yoghurt, and fermented milk, have been historically produced as an effective preservation technique for milk, a nutritious but perishable foodstuff. Traditionally, dairy fermentation was carried out from spontaneous activities of the indigenous milk microbiota, mainly lactic acid bacteria, yeasts and moulds and/or the backlopping of previously fermented products. Nowadays, fermentation is based on defined starter cultures, and a great number of products are produced with specific organoleptic characteristics and health-promoting properties. A wide range of fermented products are manufactured worldwide, either following the traditional processes or with certain modifications, producing innovative products. In addition, probiotic dairy products have been developed to fulfill consumer demands for functional foods. The application of molecular methods for the identification and characterization of the microbial ecology of these products has revealed the role of the indigenous microflora in the fermentation process and the development of the sensory, technological, and health-promoting properties of fermented dairy products.

The Special Issue focuses on the properties, microbiota, flavor, bioactive compounds, novel products, and functionality of fermented dairy. The main topics include, but are not limited to, the following:

  • Diversity of microbiota in fermented dairy products
  • Technology for selecting starter and adjunct cultures
  • Characterization of flavor and aroma compounds in fermented dairy products
  • Production of bioactive metabolites in fermented dairy products
  • Novel fermented dairy products and their functional aspects

Dr. Thomas Bintsis
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

  • cheese
  • yoghurt
  • fermented milk
  • kefir
  • probiotic
  • functional dairy products
  • starter cultures
  • lactic acid bacteria

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Published Papers (3 papers)

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Research

11 pages, 560 KiB  
Article
Impact of Commercial Protective Culture on Manouri PDO Cheese
by Thomas Bintsis and Maria A. Kyritsi
Fermentation 2025, 11(1), 35; https://doi.org/10.3390/fermentation11010035 - 16 Jan 2025
Viewed by 495
Abstract
Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition, produced by heating the cheese whey and added milk and/or cream at high temperatures (88–90 °C) to form a coagulum. High-heat treatment results in the inactivation of any indigenous microorganisms [...] Read more.
Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition, produced by heating the cheese whey and added milk and/or cream at high temperatures (88–90 °C) to form a coagulum. High-heat treatment results in the inactivation of any indigenous microorganisms from the raw materials. However, the high moisture, fat and pH of the cheese make it a favorable medium for the growth of any microbial contamination. The objective of this study was to investigate the application of a commercial protective culture (CPC) on the microbial profile of Manouri cheese during storage. Three treatments were prepared: S1 was the control cheese with sterile water sprayed on the surface, S2 was sprayed with a dense CPC and S3 with a diluted CPC. The experimental cheeses were covered with greaseproof paper and stored at 5 °C for 21 days. For all three treatments, the fat content and total solids showed a significant increase during storage, while protein and carbohydrates showed a significant decrease at 14 days. The application of the CPC resulted in cheeses with higher pH than the control cheese, probably due to the growth of acidifying lactic acid bacteria in the microbiota of the S2 and S3 cheeses. Manouri cheese sprayed with the CPC showed a reduction of 1.60–1.69 log CFU/g in the population of yeasts; no effect was observed on Enterobacteriaceae and Staphylococcus spp. The dominant yeast microbiota was identified as Candida zeylanoides (63.5%), Candida parapsilosis (21.1%) and Candida famata (15.4%). Although the application of the CPC was not able to control the spoilage bacteria, it showed an effective way to control the growth of yeasts in Manouri cheese. However, the presence of certain Candida spp. reveals the significance of applying good hygiene practices throughout the cheesemaking process. Full article
(This article belongs to the Special Issue Dairy Fermentation, 3rd Edition)
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27 pages, 6525 KiB  
Article
Unveiling the Microbial Symphony of Amasi: A Targeted Metagenomic 16S rRNA, ITS, and Metabolites Insights Using Bovine and Caprine Milk
by Betty Olusola Ajibade, Titilayo Adenike Ajayeoba, Saheed Sabiu, Konstantin V. Moiseenko, Sizwe Vincent Mbona, Errol D. Cason, Tatyana V. Fedorova and Oluwatosin Ademola Ijabadeniyi
Fermentation 2025, 11(1), 6; https://doi.org/10.3390/fermentation11010006 - 31 Dec 2024
Viewed by 693
Abstract
Amasi, a traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, and pharmacological (antimicrobial, antitumor and antioxidant) potential. This study investigated the microbial diversity in Amasi (produced from cow’s and goat’s milk) [...] Read more.
Amasi, a traditional fermented milk produced in Southern Africa, is associated with several health benefits, such as probiotic activities, immune system modulation, and pharmacological (antimicrobial, antitumor and antioxidant) potential. This study investigated the microbial diversity in Amasi (produced from cow’s and goat’s milk) through targeted metagenomic bacterial 16S rRNA and fungal ITS sequencing, the metabolic functional prediction of Amasi samples using the Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) and profiled amino acids constituents using Liquid Chromatographic-Mass Spectrophotometry (LC-MS). The results obtained revealed Firmicutes, Bacteroidetes, and Proteobacteria as the most prevalent bacterial phyla, with Lactococcus and Lactobacillus being the most abundant genera. On the other hand, Ascomycota, Basidiomycota, and Mucoromycota were the main fungal phyla, while Aspergillus, Kazachstania, and Debaryomyces spp. dominated the fungal genera. Also, Pseudomonas spp., Bacillus spp., Clostridium spp., Cronobacter spp., Alternaria spp., Diaporthe spp., and Penicillium spp. were the probable pathogenic bacteria and fungi genera found, respectively. Atopobium, Synechococcus, and Parabacteroides were found less often as rare genera. It was found that the amino acid and drug metabolism pathway prediction values in Amasi samples were significantly higher (p < 0.05) than in raw cow and goat milk, according to the inferred analysis (PICRUSt). The amino acid validation revealed glutamine and asparagine values as the most significant (p < 0.05) for Amasi cow milk (ACM) and Amasi goat milk (AGM), respectively. Comparatively, ACM showed more microbial diversity than AGM, though there were relative similarities in their microbiome composition. PICRUSt analysis revealed significant metabolites in the two Amasi samples. Overall, data from this study showed heterogeneity in microbial diversity, abundance distributions, metabolites, and amino acid balance between raw cow/goat milk and Amasi samples. Full article
(This article belongs to the Special Issue Dairy Fermentation, 3rd Edition)
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13 pages, 3525 KiB  
Article
Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures
by Myra Siddiqi, Armin Tarrah, Zheng-Hao Chen and Gisèle LaPointe
Fermentation 2024, 10(12), 601; https://doi.org/10.3390/fermentation10120601 - 25 Nov 2024
Viewed by 1087
Abstract
The mutualistic relationship between Streptococcus thermophilus (S. thermophilus) and L. delbrueckii subsp. bulgaricus (L. bulgaricus) is responsible for milk coagulation, gel formation, and the flavour of yogurt. Under set-style yogurt processing conditions, the performance of a mixed culture composed [...] Read more.
The mutualistic relationship between Streptococcus thermophilus (S. thermophilus) and L. delbrueckii subsp. bulgaricus (L. bulgaricus) is responsible for milk coagulation, gel formation, and the flavour of yogurt. Under set-style yogurt processing conditions, the performance of a mixed culture composed of these species depends on key technological parameters such as the capacity for acidification and proteolytic activity. This study aimed to determine the extent of phenotypic diversity by comparing the key traits of acidification and proteolytic activity among isolates found in yogurt starter cultures. Seventy-two isolates from three industrial starter cultures were ranked by either their fast or slow acidification activity (time to reach pH 4.6, 16 h), proteolytic activity, cell envelope proteinase (CEP) activity, redox potential and titratable acidity. The integration of multiple phenotype measures by hierarchical clustering and non-metric dimensional scaling (NMDS) clustered groups of isolates by multifactor similarity. A significant difference (p-value < 0.05) was observed between the clusters regarding redox potential and the proteolytic activity of both S. thermophilus and L. bulgaricus. The integration of multiple phenotypes points to the diversification that may have occurred over repeated culturing of yogurt starter bacteria. The phenotypic diversity may explain the divergence in starter performance and be used to refine the formulation of new starter cultures. Future work will investigate the correlation between the activity of specific enzymes based on the phenotype to explain the separation between the fast and slow acidification of isolates. Full article
(This article belongs to the Special Issue Dairy Fermentation, 3rd Edition)
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