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Fermentation
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Applications of Lactic Acid Bacteria in Fermented Foods and Beverages
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Applications of Lactic Acid Bacteria in Fermented Foods 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: 30 January 2025 | Viewed by 5034

Special Issue Editor

Dr. Alessandra Pino

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environment, University of Catania, Santa Sofia Street, 100, 95123 Catania, Italy
Interests: lactic acid bacteria; fermented food; functional food; probiotics; omics approach
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic Acid Bacteria (LAB) play a key role in the production of a plethora of fermented foods and beverages such as fermented vegetables, wine and beer, milk-based products, fermented meat, and fish among others. Advances in the study of fermented food and beverage microbiomes have shed light on the ecology and impact of bacteria as well as the quality of the final products. In addition, the advent of novel powerful technologies (e.g., omics technologies) has enabled the culture-independent assessment of the whole microbiome, as well as gene transcription and metabolomic analyses. Moreover, data integration, through bioinformatic tools, has allowed for an in-depth understanding of the bacterial biota composition as well as physiological responses to external stimuli, leading to the customization of the final products to consumer needs. As was recently pointed out, the functionality of fermented foods, as well as the health benefits associated with their consumption, is an aspect of great interest.

This Special Issue aims to collect research papers and review papers that provide innovative viewpoints concerning the biotechnology of fermented food and beverages, delving into aspects related to the microbial composition and dynamics during fermentation, the impact of both biotic and abiotic factors on the development of the microbiota and the metabolome, and the fate of bioactive compounds associated with health benefits.

Potential topics include (but are not limited to) the following:

  • LAB ecology in fermented foods and beverages;
  • LAB for the control of food pathogens and alterative microorganisms;
  • LAB and safety of fermented foods;
  • Lactic acid fermentation and bioactive metabolites;
  • Use of LAB with health-promoting features for the production of functional foods;
  • Molecular tools to unravel the health benefits of fermented foods;
  • Omics approach in traditional and innovative fermented foods and beverages.

Dr. Alessandra Pino
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

  • lactic acid bacteria
  • fermented foods
  • probiotics

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Published Papers (4 papers)

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Research

15 pages, 1376 KiB  
Article
Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt
by Elói Duarte de Mélo, Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Renata Duarte Almeida, Julia Morais Pessoa, Kepler Borges França, Thaísa Abrantes Souza de Gusmão, Rennan Pereira de Gusmão, Hugo M. Lisboa Oliveira and Amanda Priscila Silva Nascimento
Fermentation 2024, 10(11), 585; https://doi.org/10.3390/fermentation10110585 - 14 Nov 2024
Viewed by 543
Abstract
The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable [...] Read more.
The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (v/v) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (p < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (p < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (p < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when L. rhamnosus was used at 0.2% v/v. This finding is promising for future pilot and industrial-scale applications. Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
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17 pages, 3071 KiB  
Article
Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage
by Luma Sarai de Oliveira, Andres David Cordon Cardona, Pedro Henrique Freitas Cardines, Márcio de Barros, Adriana Aparecida Bosso Tomal and Thais de Souza Rocha
Fermentation 2024, 10(6), 321; https://doi.org/10.3390/fermentation10060321 - 18 Jun 2024
Viewed by 809
Abstract
In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate [...] Read more.
In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers’ health. Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
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18 pages, 1465 KiB  
Article
In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste
by Natia Joseph Kouadio, Alalet Luc Olivier Zady, Kouassi Aboutou Séverin Kra, Filofteia Camelia Diguță, Sébastien Niamke and Florentina Matei
Fermentation 2024, 10(5), 264; https://doi.org/10.3390/fermentation10050264 - 19 May 2024
Cited by 1 | Viewed by 1430
Abstract
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several biochemical properties, which was subsequently confirmed through 16S [...] Read more.
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several biochemical properties, which was subsequently confirmed through 16S rRNA gene sequencing analysis, indicating that these isolates belonged to the species Lactiplantibacillus plantarum. With regard to safety criteria, the strains exhibited no alpha or beta hemolysis activity. Nevertheless, the majority of LAB strains demonstrated high sensitivity to the antibiotics tested. The results demonstrated that the majority of the strains exhibited remarkably high survival rates under simulated gastrointestinal conditions, such as pH = 1.5 (81.18–98.15%), 0.3% bile salts (68.62–100.89%), 0.4% phenol (40.59–128.24%), as well as 0.1% pepsin and pH = 2.5 (88.54–99.78%). The LAB strains demonstrated elevated levels of cell surface properties, indicative of the presence of a considerable defensive mechanism against pathogens. Intact LAB cells exhibited significant antioxidant abilities (48.18–83.58%). They also demonstrated a pronounced inhibitory effect on the growth of foodborne pathogens. Enzyme pattern analysis revealed that the LAB isolates produced both proteases and cellulases, as well as pectinase and/or amylase activity. The potential of the L. plantarum strains FS43, FS44, and FS48, as indicated by the results obtained from the standard in vitro assays, makes them suitable for further study as potential probiotics. Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
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14 pages, 4855 KiB  
Article
Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper
by Ali Nalbant and Esra Ersoy Omeroglu
Fermentation 2024, 10(4), 196; https://doi.org/10.3390/fermentation10040196 - 2 Apr 2024
Viewed by 1740
Abstract
In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of [...] Read more.
In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of food additives on health coming to the forefront, the search for new and natural methodologies in pickle production processes has begun. For this purpose, lactic acid bacteria (LAB), which is the most common bacteria in pickle fermentation and a normal microbiota member of fresh peppers, is used for natural fermentation studies in pickle production. In this context, this study aimed to sample Üçburun pepper (Capsicum annuum var. annuum L., “Golden Greek”) for LAB isolation and to compare two different pickle production techniques within the scope of industrial processing. Accordingly, sampling was performed from two different sampling points for LAB isolation. The phenotypic and biochemical characteristics of the obtained isolates were determined. Kit-based identification of 10 isolates that were determined to exhibit different profiles was carried out using the API 50CH kit. To obtain additive-free pickled peppers on an industrial scale, two different pickle production processes (fermentation and acidification methods) were applied. According to the analysis results and the differences in the production stages of stock pickles, it has been seen that the pickles obtained by the acidification method are more suitable for pickle industry production. Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
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