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New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 25843

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Dr. Chih Yao Hou

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Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
Interests: wine; fermentation; bioactive compounds; functional foods
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Dr. Bao-Hong Lee

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Department of Horticulture, National Chiayi University, Chiayi, Taiwan
Interests: extracellular vesicles; exosomes; probiotics; food fermentation
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Dr. Ming-Kuei Shih

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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

Special Issue Information

Dear Colleagues,

Food fermentation was used to add value to food in ancient times. Many lactic acid bacteria play an important role as beneficial components of the human microbiota. In the last few years, an increase in the knowledge of the biochemical changes occurring during fermentation, such as the production of healthier wines, has been pursued by studying the biochemical mechanisms of yeasts and lactic acid bacteria, or application of lactic acid bacteria fermented plant material against neuronal damage. Additionally, due to their probiotic properties, lactic acid bacteria are currently extensively used as index material in food fermentation, and many have been confirmed to be related to the metabolic process of microorganisms to produce substances which are beneficial to human health. Therefore, this Special Issue aims to collect original research articles and reviews on fermentation application and characterization of the functional properties of these bacteria, as well as analyses of their capability to produce gamma-aminobutyric acid (GABA), conjugated fatty acids (CFAs), short-chain fatty acids (SCFAs), or other functional compound and their ability to affect the gut microbiota. In addition, the biological activity of intestinal next-generation probiotics has attracted more and more attention. Many metabolic diseases, aging diseases, and rare diseases have been found to be related to intestinal microbes. Therefore, next-generation probiotics are the future of auxiliary biological treatments.

This is the second edition of this topic. The first edition, which was incredibly successful, can be viewed here: https://www.mdpi.com/journal/fermentation/special_issues/lactic_acid1.

This new Special Issue aims to collect papers on the progress, development, and applications of next-generation probiotics and their metabolites.

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

lactic acid bacteria (LAB)
fructophilic lactic acid bacteria (FLAB)
functional fermentation products
prophylactic treatment
nutraceutical production
bioactive compounds
next-generation probiotics
lactic acid bacteria (LAB) therapeutics
multifunctional lactic acid bacteria (LAB)

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Published Papers (10 papers)

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Editorial

Jump to: Research

3 pages, 193 KiB

Open AccessEditorial

New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0

by Bao-Hong Lee, Ming-Kuei Shih and Chih-Yao Hou

Fermentation 2023, 9(10), 868; https://doi.org/10.3390/fermentation9100868 - 26 Sep 2023

Cited by 1 | Viewed by 1083

Abstract

Lactic acid bacteria and Bacillus species are not only microorganisms that are often used in fermented products and food industries but they are also considered human probiotics because their metabolites are beneficial to organisms [...] Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

Research

Jump to: Editorial

18 pages, 1716 KiB

Open AccessArticle

Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation

by Mariola Kozłowska, Małgorzata Ziarno, Dorota Zaręba and Iwona Ścibisz

Fermentation 2023, 9(8), 731; https://doi.org/10.3390/fermentation9080731 - 4 Aug 2023

Cited by 2 | Viewed by 1333

Abstract

Barley (Hordeum vulgare L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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15 pages, 2968 KiB

Open AccessArticle

Purification and Identification of EPS Produced by Five Lactic Acid Bacteria and Evaluation of Their Effects on the Texture of Fermented Goat Milk

by Gengdian Liu, Guowei Shu, Jiansheng Wang, Zhanmin Wang, Yu Liu, Yilin Li and Li Chen

Fermentation 2023, 9(6), 527; https://doi.org/10.3390/fermentation9060527 - 29 May 2023

Cited by 4 | Viewed by 2129

Abstract

Extracellular polysaccharide (EPS) produced by five lactic acid bacteria (Limosilactobacillus fermentum B55, Limosilactobacillus fermentum B62, Lactiplantibacillus plantarum 7830, Pediococcus acidilactici B30, and Lactobacillus helveticus K2) were purified and identified, and their effects on the texture of fermented goat milk were evaluated. The purified EPS fractions EPS 1a, EPS 2b, EPS 3c, EPS 4d, and EPS 5e of strains B62, 7830, K2, B55, and B30 were obtained with ion exchange chromatography, and their molecular weights were 2.41 × 10⁴, 1.62 × 10⁴, 6.42 × 10³, 6.45 × 10³, and 1.26 × 10⁴ Da, found using gel permeation chromatography. The infrared spectrum results showed that these substances all contained polysaccharide characteristic absorption peaks, most of which contained O-H bonds, C-H bonds, hydroxyl and carboxyl bonds, and groups. The analysis of monosaccharide composition presented that EPS1a was composed of guluronic acid, rhamnose, and galactose, with a molar ratio of 2.7:1:2.4; EPS2b and EPS3c were composed of guluronic acid; EPS4d was composed of guluronic acid, glucose, and galactose, with a molar ratio of 1:1.1:1.2; and EPS5e was composed of glucose and galactose, with a molar ratio of 1.6:1, indicating the differences in the composition and structure of EPS produced by various strains. Compared with the control group that only had the starter added, adding EPS-producing strains could promote acid production and improve the texture of fermented goat milk, and its acidity, hardness, consistency, viscosity, and viscosity index were higher. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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15 pages, 2179 KiB

Open AccessArticle

Protective Effects of Graptopetalum paraguayense E. Walther against Methylglyoxal-Induced Liver Damage and Microflora Imbalances Caused by High-Fructose Induction

by Bao-Hong Lee, Siou-Ru Shen, Pei-Sheng Lee, Xin-Sen Huang, Wen-Chang Chang and She-Ching Wu

Fermentation 2023, 9(4), 366; https://doi.org/10.3390/fermentation9040366 - 9 Apr 2023

Cited by 1 | Viewed by 1705

Abstract

Methylglyoxal (MG) is a highly reactive dicarbonyl aldehyde and a major precursor of advanced glycation end products that result in oxidative stress. Graptopetalum paraguayense E. Walther (WGP) is a herbal medicine of Taiwan with the hepatoprotective property. The aim of this study was to investigate the protective effects of the water extract of WGP on MG-induced liver damage in a rat model. The results showed that WGP lowered the total cholesterol level and the low-density lipoprotein cholesterol level. WGP could help normalize the MG level. The amelioration of inflammatory factors such as transformation growth factor-β1 was observed in the WGP treatment group. In another animal model, a high-fructose diet (HFD) was used to induce intestinal dysfunction in C57BL/6 mice. The results indicated that the HFD induction resulted in intestinal dysbiosis, including inflammation, microflora imbalances, and reductions in tight-junction proteins. However, both WGP and its active compound gallic acid could improve intestine function. According to the above, WGP can improve hyperlipidemia in the liver, inhibit inflammatory cytokine production, and regulate intestinal flora in mice, as well as enhance the intestinal barrier. These findings provide a basis for the development of health products. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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18 pages, 345 KiB

Open AccessArticle

Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula

by Grace Abosede Daji, Ezekiel Green and Oluwafemi Ayodeji Adebo

Fermentation 2023, 9(1), 58; https://doi.org/10.3390/fermentation9010058 - 10 Jan 2023

Cited by 9 | Viewed by 4380

Abstract

Mahweu is an important indigenous beverage for many low-income and undernourished consumers in southern Africa. As a result, the nutritional and phytochemical profile of mahewu samples (obtained using optimized fermentation and boiling conditions from a previous study) as well as their related raw materials (white and yellow maize) were investigated. At these conditions, white and yellow maize mahewu (WM and YM) were prepared utilizing various inocula including sorghum malt, wheat, millet malt, or maize malt, and the pH, titratable acidity (TTA), total soluble solid (TSS), and proximate analysis were determined. The mineral content, amino acid composition, and phenolic compound profile were also investigated using inductive coupled plasma optical emission spectrometry (ICP-OES), high-performance liquid chromatography (HPLC), and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS), respectively. Fermentation was observed to have influenced the proximate composition of obtained mahewu samples compared to the raw flour with significant (p ≤ 0.05) improvement in protein from 8.59 to 9.7% (YM) and 8.78 to 9% (WM) as well as carbohydrate from 72.27 to 74.47% (YM) and 71.15 to 72.65% (WM). Sodium, magnesium, phosphorous, potassium, calcium, manganese, iron, copper, and zinc were the minerals detected in the mahewu samples, while potassium was the most abundant mineral, having values ranging from 3051.61 to 3283.38 mg/kg (YM) and 2882.11 to 3129.97 mg/kg (WM). Heavy metals detected in this study were all below the recommended tolerable levels by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Arginine and leucine with values ranging from 0.47 to 0.52 g/100 g (YM) and 0.48 to 0.53 g/100 g (WM) as well as 0.91 to 1.04 g/100 g (YM) and 0.95 to 1.01 g/100 g (WM), respectively, were the most abundant essential amino acids, whereas for non-essential amino acids, glutamic acid, aspartic acid, alanine, and proline were observed to be abundant. Based on the different inocula, the derived mahewu samples prepared using either white or yellow maize have varying nutritional and health beneficial components and the choice of inocula might still be determined by consumer preference. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

19 pages, 1945 KiB

Open AccessArticle

Enterococcus faecalis-Induced Biochemical Transformation during Fermentation of Underutilized Solenostemon monostachyus Leaves

by Israel Sunmola Afolabi, Eze Frank Ahuekwe, Precious Amaneshi Garuba, Aderinsola Jumai Adigun, Oluwatofunmi E. Odutayo and Alaba Oladipupo Adeyemi

Fermentation 2023, 9(1), 33; https://doi.org/10.3390/fermentation9010033 - 30 Dec 2022

Cited by 5 | Viewed by 2748

Abstract

Solenostemon monostachyus is an underutilized plant that is yet to be explored for consumption. This study assessed the biochemical impacts of a probiotic Enterococcus faecalis as an agent of fermentation, promoting the edible properties of the leaves from S. monostachyus using either an unfermented water leaf or S. monostachyus. The results with p < 0.05 were considered statistically significant. The α-amylase activity, proteins, carbohydrates, and ash, iron, and copper contents significantly increased (p < 0.05), while fats, crude fiber, cadmium, and manganese contents of the fermented S. monostachyus leaves were significantly reduced (p < 0.05), compared to the control (unfermented water leaves). The total phenol and saponin contents of the leaves were 1.98 ± 0.03 and 2.77 ± 0.04 mg GAE/mL for the S. monostachyus, 2.20 ± 0.01 and 2.39 ± 0.51 mgGAE/mL for water leaf, respectively on Day 5. Spirostanol (20.7343 mg/10 g) and two possible yet-to-be-identified saponin compounds P-S1 (33.5773 mg/10 g) and P-S2 (23.5718 mg/10 g) were newly synthesized along with one possible novel volatile compound by the fermentation process. Furostanol (19.873–29.420), gallic acid (88.111–98.949 mg/10 g), luteolin (0.954–11.712 mg/10 g) were retained, and aescin (69.510 mg/10 g) was completely consumed by the fermentation process. E. faecalis derived some micronutrients to drive the α-amylase catalyzed biotransformation of phytochemicals to improve the health benefits in the leafy vegetable. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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8 pages, 2064 KiB

Open AccessArticle

Effects of Lactic Acid Bacteria Inoculants and Stage-Increased Storage Temperature on Silage Fermentation of Oat on the Qinghai–Tibet Plateau

by Lin Li, Hongwen Zhao, Wenlong Gou, Guangrou Lu, Bingxue Xiao, Chao Chen and Ping Li

Fermentation 2022, 8(11), 631; https://doi.org/10.3390/fermentation8110631 - 12 Nov 2022

Cited by 2 | Viewed by 2165

Abstract

Ensiling is a simple and effective method of alleviating a shortage of forage for ruminants. This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants and stage-increased temperature on the fermentation characteristics and chemical composition of oat silage on the Qinghai–Tibet Plateau. The silage was treated with local laboratory inoculant (I) and commercial inoculant (S) and stored at ambient temperature (<10 °C) or stage-increased (5, 10 and 15 days) temperatures of 10 °C and 15 °C for 60 days. The results showed that stage-increased storage temperature can improve silage fermentation. Compared with 10 °C, a stage-increased storage temperature of 15 °C effectively (p < 0.05) promoted the fermentation rate of silage by increasing the dominance of Lactiplantibacillus plantarum, with higher lactic, acetic and propionic acid contents and a lower ammonia-N ratio of the total N and final pH value. Compared with S, treatment with I increased the water-soluble carbohydrate and lactic acid contents and decreased the ammonia-N ratio of the total N and final pH value. This work demonstrated that increasing the storage temperature in stages using a warming infrastructure facilitates the preservation of oat silage in cold regions, and the inoculation of lactic acid bacteria could advance silage fermentation on the Qinghai–Tibet Plateau. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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15 pages, 1728 KiB

Open AccessArticle

A Molecular Dynamic Model of Tryptophan Overproduction in Escherichia coli

by Diego Andrés Castro-López, Luis E. González de la Vara, Moises Santillán and Agustino Martínez-Antonio

Fermentation 2022, 8(10), 560; https://doi.org/10.3390/fermentation8100560 - 20 Oct 2022

Cited by 7 | Viewed by 2992

Abstract

Several deterministic models simulate the main molecular biology interactions among the numerous mechanisms controlling the dynamics of the tryptophan operon in native strains. However, no models exist to investigate bacterial tryptophan production from a biotechnological point of view. Here, we modified tryptophan models for native production to propose a biotechnological working model that incorporates the activity of tryptophan secretion systems and genetic modifications made in two reported E. coli strains. The resultant deterministic model could emulate the production of tryptophan in the same order of magnitude as those quantified experimentally by the genetically engineered E. coli strains GPT1001 and GPT1002 in shake flasks. We hope this work may contribute to the rational development of biological models that define and include the main parameters and molecular components for designing and engineering efficient biotechnological chassis to produce valuable chemicals. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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16 pages, 1310 KiB

Open AccessArticle

Development of Functional Fermented Dairy Products Containing Taiwan Djulis (Chenopodium formosanum Koidz.) in Regulating Glucose Utilization

by Chih-Yao Hou, Chen-Che Hsieh, Ying-Chi Huang, Chia-Hung Kuo, Min-Hung Chen, Chang-Wei Hsieh and Kuan-Chen Cheng

Fermentation 2022, 8(9), 423; https://doi.org/10.3390/fermentation8090423 - 26 Aug 2022

Cited by 7 | Viewed by 3124

Abstract

Taiwan djulis (Chenopodium formosanum Koidz.) is a plant native to Taiwan and is a grain rich in nutrients, vitamins, and minerals with antioxidant properties. This paper aimed to use appropriate processing technology and incorporate probiotics, thus combining Taiwan’s high-quality milk sources to develop Taiwan djulis fermented dairy products. Later, FL83B cells have used to evaluate the glucose utilization ability after the administration of djulis. We first screened Lactiplantibacillus plantarum and combined it with the traditional yogurt strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus for cultivation. Further, the fermentation process was optimized where 7.5% djulis and an inoculum of 10⁷ colony forming unit/mL were fermented at 40 °C for 18 h. Compared to fermented milk without djulis, the analysis of various nutrients and active ingredients showed that free radical scavenging abilities of DPPH and ABTS reached 2.3 and 2.0 times (752.35 ± 29.29 µg and 771.52 ± 3.79 µg TE/g, respectively). The free phenol content increased 2.5 times (169.90 ± 14.59 mg gallic acid/g); the total flavonoid content enhanced 4.8 times (3.05 ± 0.03 mg quercetin/g), and the gamma-aminobutyric acid content was 3.07 ± 0.94 mg/g. In a co-culture of mouse liver cells with fermented products, 100 ppm ethanol extract of fermented products effectively improved glucose utilization with increased glucose transporter expression. This functional fermented dairy product can be developed into the high value added local agricultural products and enhance multiple applications including medical and therapeutic fields. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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14 pages, 2226 KiB

Open AccessArticle

Cultivation of Lactic Acid Bacteria and Evaluation of the Antimicrobial Potential of Partially Purified Bacteriocin-like Inhibitory Substances against Cariogenic and Food Pathogens

by Amanda Romana Santos da Silva, Pamela Oliveira de Souza de Azevedo, Attilio Converti and Ricardo Pinheiro de Souza Oliveira

Fermentation 2022, 8(8), 400; https://doi.org/10.3390/fermentation8080400 - 18 Aug 2022

Cited by 8 | Viewed by 3200

Abstract

One of the major challenges in the pharmaceutical industry is the search for new antimicrobial compounds that can replace antibiotics. Lactic acid bacteria (LAB) can produce bacteriocin-like inhibitory substances (BLIS) that have a bacteriostatic or bactericidal effect against different bacterial genera, including those responsible for dental caries. Among the pathological processes of microbial etiology, the dental caries stands out, whose main pathogenic agent is the species Streptococcus mutans, present in about 80–90% of the oral cavity. In this context, this study aimed to produce and semi-purify BLIS from Lactobacillus plantarum ST16 Pa, Bifidobacteriumlactis BL 04, Lactococcus lactis CECT-4434 and Lactobacillus lactis 27 as well as to assess their antimicrobial potential against important dental caries causing pathogens like S. mutans UA159, Listeria innocua 2711, Carnobacterium maltaromaticum CECT 4020, Staphylococcus aureus CECT 239, and Escherichia coli ATCC 25922. While BLIS from L. plantarum ST16 Pa and L. lactis CECT-4434 were able to inhibit the growth only of S. mutans UA159, that which was produced by B. lactis BL 04 did so against all bioindicator strains; therefore, this suggests that its application could be important in the control of cariogenic microorganisms. Full article

(This article belongs to the Special Issue New Insights into the Application of Lactic Acid Bacteria Strain in the Fermentation 2.0)

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