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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 May 2023) | Viewed by 27907

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Dr. Laura Stan

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Guest Editor

Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; Food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
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Dr. Simona Chis

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Department of Food Technology, Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation involves a challenging technological process which aims to improve the nutritional, textural, and sensorial characteristics of the final products. For more than 5000 years, fermentation has been used in the manufacturing of different products, and today, it can be considered as a strategy to overcome numerous technologically issues. The use of lactic acid bacteria and yeast in the fermentation of different substrates can lead to the enrichment of bioactive compounds through enhancing their bioavailability in the final products, and to an improvement of their textural properties and sensorial attributes. At the same time, using fermentation in the manufacturing of different food products could enhance their shelf life due to the development of different organic acids, such as lactic or acetic.

Fermentation is currently considered a tool that could be successfully used in the enrichment of food such as bakery and pastry products, milk and dairy products, meat and meat products, alcoholic and non-alcoholic beverages, or even products before the end of their shelf life.

The aim of this Special Issue is to publish innovative research and reviews regarding the isolation/utilization of new lactic acid bacteria and yeast strains, their adaptability during the fermentation process, and their influence on the final product quality.

Dr. Laura Stan
Dr. Simona Chis
Guest Editors

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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.

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Keywords

lactic acid bacteria
fermentation
adaptability
bioactive compounds
textural and sensory attributes
nutritional value

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Published Papers (9 papers)

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Research

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18 pages, 3738 KiB

Open AccessFeature PaperArticle

Comparison of Aqueous and Lactobacterial-Fermented Mercurialis perennis L. (Dog’s Mercury) Extracts with Respect to Their Immunostimulating Activity

by Peter Lorenz, Ilona Zilkowski, Lilo K. Mailänder, Iris Klaiber, Sven Nicolay, Manuel Garcia-Käufer, Amy M. Zimmermann-Klemd, Claudia Turek, Florian C. Stintzing, Dietmar R. Kammerer and Carsten Gründemann

Fermentation 2023, 9(2), 190; https://doi.org/10.3390/fermentation9020190 - 18 Feb 2023

Cited by 3 | Viewed by 2231

Abstract

Lactic acid (LA) fermentation of dog’s mercury (M. perennis L.) herbal parts was investigated in samples inoculated with either Lactobacteria (Lactobacillus plantarum and Pediococcus pentosaceus, LBF) or whey (WF). Depending on fermentation time, LA concentrations were monitored in a range of 3.4–15.6 g/L with a concomitant pH decline from 6.5 to 3.9. A broad spectrum of cinnamic acids depsides containing glucaric, malic and 2-hydroxyglutaric acids along with quercetin and kaempferol glycosides were detected by LC-DAD-ESI-MSⁿ. Moreover, in this study novel constituents were also found both in unfermented and fermented extracts. Furthermore, amino acids and particular Lactobacteria metabolites such as biogenic amines (e.g., putrescine, 4-aminobutyric acid, cadaverine) and 5-oxoproline were assigned in WF extracts by GC-MS analysis after silylation. Enhanced NFκB and cytokine expression (IL-6, TNFα, IL-8 and IL-1β) was induced by all extracts, both non-fermented and fermented, in NFκB-THP-1 reporter cells, showing a concentration-dependent immunostimulatory effect. The WF extracts were tested for micronuclei formation in THP-1 cells and toxicity in luminescent bacteria (V. fischeri), whereby no mutagenic or toxic effects could be detected, which corroborates their safe use in pharmaceutical remedies. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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18 pages, 4246 KiB

Open AccessArticle

Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics

by Magnolia Martins Erhardt, Wemerson de Castro Oliveira, Hans Fröder, Pedro Henrique Marques, Maria Beatriz Prior Pinto Oliveira and Neila Silvia Pereira dos Santos Richards

Fermentation 2023, 9(1), 41; https://doi.org/10.3390/fermentation9010041 - 3 Jan 2023

Cited by 5 | Viewed by 3301

Abstract

Artisanal cheese, produced with raw milk by a predominantly manual approach, has a historical and cultural tradition related to the region of origin. Given its economic and cultural importance, the main objective of this study was to investigate and characterize the diversity of lactic acid bacteria (LAB) of artisanal cheeses produced and traded by family agro-industries in a region of southern Brazil. The LAB composition of artisanal cheese samples, belonging to different municipalities of the Region of Vale do Taquari, were characterized by the next-generation sequencing (NGS) method, amplifying the V3/V4 region of the 16S rRNA gene. A total of 35 LAB species, distributed in seven genera, were identified, and rarefaction analysis suggested that the total diversity assessed by 16S rRNA analysis was high in the analyzed samples. The average Ph ranged from 4.6 to 6.6, and a correlation with the genus Lactococcus (r = 0.62) was the most expressive. The LAB genera identified in the cheese samples were Bavariicococcus, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Marinillactibacillus, and Pediococcus. Lactococcus lactis was the most predominant species, present in all samples. Although some species have been identified in the three altitudes studied, the abundance varied according to geographic environments. Enterococcus italicus is more present at high altitudes, unlike Lactococcus plantarum and Lactococcus raffinolactis at low altitudes. Lactococcus lactis was present in the three geographic environments evaluated, but the highest abundance was observed at high altitudes. The identification of LAB present in fermented cheeses is essential to understand the organoleptic quality during the maturation process as well as to establish the shelf life, including the safety and the overall quality of the cheese. This specific microbiota contributes to the flavor and unique characteristics of the regional dairy products, and on the other hand can be a source of specific starter cultures that guarantee the product’s identity. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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14 pages, 625 KiB

Open AccessArticle

Evaluation of Rye Bran Enzymatic Hydrolysate Effect on Gene Expression and Bacteriocinogenic Activity of Lactic Acid Bacteria

by Julia M. Epishkina, Maria V. Romanova, Marina A. Chalenko, Natalya Yu. Khromova, Boris A. Karetkin, Andrey V. Beloded, Maria A. Kornienko, Yulia M. Averina, Irina V. Shakir and Victor I. Panfilov

Fermentation 2022, 8(12), 752; https://doi.org/10.3390/fermentation8120752 - 17 Dec 2022

Viewed by 2098

Abstract

Lactic acid bacteria (LAB) bacteriocins can be considered as a bio-preservatives and an alternative to antibiotics, but the high manufacturing costs limit their commercial application. The screening of LAB strains for bacteriocinogenic activity was carried out and the effect of rye bran enzymatic hydrolysate (RBEH) on gene expression and bacteriocin production was evaluated. qPCR and RT-PCR was applied for bacteriocin gene detection and their expression quantification. The agar diffusion technique with the test strains of Bacillus spp., Staphylococcus spp. and Salmonella enterica was performed for antimicrobial activity assessment of LAB cultivated in MRS broth and RBEH (processed with proteases and cellulases). The genes of different bacteriocins were revealed for thirteen out of eighteen LAB strains, while the antimicrobial activity was detected only for four of them. The strains of Lactobacillus paracasei VKPM B-11657 and L. salivarius VKPM B-2214 with unnamed class IIb bacteriocin gene demonstrated the widest spectrum of activity. The growth patterns and bacteriocin gene expression differed between both strains and media. The activity of cell-free supernatants after cultivation in RBEH was slightly lower. However, the test strain of S. epidermidis was inhibited by L. paracasei cultivated in RBEH but not in MRS. Thus, rye bran can be applied as a sole source of nutrients for LAB fermentation and bacteriocin production. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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18 pages, 836 KiB

Open AccessArticle

Potentially Probiotic Fermented Glutinous Rice (Oryza sativa L.) with Lactiplantibacillus plantarum Improved Immune System Response in a Small Sample of BALB/cByJ Mice

by Muhaini Hussin, Aliaa Anzian, Crystal Xiao-Qi Liew, Belal J. Muhialdin, Aliah Zannierah Mohsin, Chee-Mun Fang, Mohd Zamri Saad, Nurul Hawa Ahmad, Masriana Hassan, Hazniza Adnan and Anis Shobirin Meor Hussin

Fermentation 2022, 8(11), 612; https://doi.org/10.3390/fermentation8110612 - 8 Nov 2022

Cited by 4 | Viewed by 4068

Abstract

L. plantarum strains displayed different abilities to exhibit high survivability to acid (pH 3.0), bile salts (3%), enzyme (pepsin), and temperature (40 °C) and good antibiotic susceptibility. The isolates were further supplemented in traditional tapai pulut to study the immunomodulation properties of tapai pulut based on the splenic T- and B-cell populations. The mice groups were divided into group one (unfermented glutinous rice), group two (tapai pulut group), and group three (probiotic tapai pulut group). Group one showed consistent body weight gain, with the highest observed after four weeks. Group three exhibited the most significant reduction in the percentage of CD19+ B-cells. The CD3+ T-cells population of Group three increased significantly compared with the control mice, followed by Group two. The results suggest that traditional tapai pulut supplemented with L. plantarum has a high potential for supporting the immune system’s immunomodulatory effect. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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15 pages, 1086 KiB

Open AccessArticle

Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches

by Usman Pato, Yusmarini, Emma Riftyan, Evy Rossi, Rahmad Hidayat, Sandra Fitri Anjani, Nabila Riadi, Ika Nur Octaviani, Agrina, Daimon Syukri and Ingrid Suryanti Surono

Fermentation 2022, 8(11), 602; https://doi.org/10.3390/fermentation8110602 - 3 Nov 2022

Cited by 5 | Viewed by 2718

Abstract

This study aims at an in vitro characterization of the acid and bile tolerance of Lactobacillus fermentum InaCC B1295 (LFB1295) encapsulated with hydrogel cellulose microfibers (CMF) from oil palm empty fruit bunches (OPEFBs). The viability at different storage temperatures was assessed. The experimental design used in this research was an in vitro trial. The microencapsulated probiotic was stored at 25 °C and 4 °C for 28 days. LFB1295 encapsulated with cellulose microfiber hydrogel from OPEFB showed a stable viability of probiotic bacteria at pH 2 and 0.5% (m/v) oxgall. In addition, the microencapsulation maintained the viability at 25 °C and 4 °C at 0, 14, and 28 days. The characterization of the encapsulant CMF-OPEFB showed that the thickness of CMF was in the range of 5–15 μm, and XRD patterns showed that CMF was of the cellulose I type with a crystallinity index of 77.08%. Based on its resistance to hydrogen peroxide, ability to scavenge DPPH radicals, and activity in scavenging hydroxyl radicals, LFB1295 encapsulated with CMF hydrogel of OPEFB exhibits antioxidant properties as good as the scavenging ability of DPPH radicals with IC₅₀ of 36.880, 188.530, and 195.358 µg/mL, respectively, during storage for 0, 14, and 28 days at room and refrigerated temperature. Furthermore, hydroxyl radicals (HR)-scavenging activity showed an increased inhibition along with the increasing concentration of the Fenton reaction and decreasing concentration of cell-free supernatant (CFS) during storage time. In vitro safety tests, including hemolytic activity, biogenic amines, cytolysin, and gelatinase production, showed that the encapsulated LFB1295 was safe to use as a probiotic. The results of the inhibitory activity against hydrogen peroxide LFB1295 show that the higher the concentration of H₂O₂, the lower the inhibition value during 28 days of storage. Based on the storage temperature, the inhibition of LAB against H₂O₂ based on different storage temperatures showed a better level of the inhibition at cold temperatures compared to at room temperature. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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17 pages, 1863 KiB

Open AccessArticle

Anti-Influenza Virus Potential of Probiotic Strain Lactoplantibacillus plantarum YML015 Isolated from Korean Fermented Vegetable

by Rajib Majumder, Md Badrul Alam, Keshav Raj Paudel, Khandaker Asif Ahmed, Hari Prasad Devkota, Sang-Han Lee, Philip M. Hansbro and Yong-Ha Park

Fermentation 2022, 8(11), 572; https://doi.org/10.3390/fermentation8110572 - 23 Oct 2022

Cited by 4 | Viewed by 2778

Abstract

Lactic acid bacteria are one of the potential natural remedies used worldwide, commonly known as probiotics. Here, the aim of this research investigation was to isolate a probiotic Lactobacilli strain, YLM015, from the popular Korean fermented vegetable “Kimchi” and to evaluate its anti-viral potential against influenza virus A (IFVA) H1N1 using the MDCK cell line in vitro, and in embryonated eggs in ovo. The YML015 strain was selected from among the 1200 Lactobacilli isolates for further studies based on its potent anti-viral efficacy. YML015 was identified and characterized as Lactoplantibacillus plantarum YML015 based on the 16S rRNA gene sequencing and biochemically with an API 50 CHL Kit. In ovo assay experienced with embryonated eggs and the hemagglutination inhibition method, as well as cytopathogenic reduction assay, was performed individually to observe anti-influenza viral activity of YML015 against influenza virus A H1N1. Additionally, YML015 was classified for its non-resistance nature as safe for humans and animals as confirmed by the antibiotic susceptibility (MIC) test, cell viability, and hemolysis assay. The heat stability test was also experienced by using different heat-treated cell-free supernatant (CFS) samples of YML015. As a result, YML015 showed highly potent anti-viral activity against influenza virus A H1N1 in vitro in the MDCK cell line. Overall findings suggest that anti-influenza viral activity of L. plantarum YML015 makes it a potential candidate of choice for use as an influential probiotic in pharmacological preparations to protect humans and animals from flu and viral infection. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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12 pages, 1948 KiB

Open AccessArticle

Fermented Milk Product Enriched with γ-PGA, Peptides and GABA by Novel Co-Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum

by Sam-Pin Lee, Woong-Kyu Yoon, Jinho Lee and Coralia V. Garcia

Fermentation 2022, 8(8), 404; https://doi.org/10.3390/fermentation8080404 - 19 Aug 2022

Cited by 7 | Viewed by 3350

Abstract

Milk was co-fermented with Bacillus subtilis HA and Lactiplantibacillus plantarum EJ2014 to produce a dairy ingredient enriched with poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA). The first fermentation of milk with B. subtilis HA resulted in a viscous broth with pH 6.56, 0.26% acidity, 1.40 mg/g tyrosine equivalent, and 17.21 U/g protease activity. The viable cell counts of B. subtilis indicated 8.74 log CFU/mL, and the consistency index of the alkaline fermented milk was 1.82 Pa·sⁿ. In addition, 4.65% mucilage was produced with 35.93% γ-PGA content. The milk co-fermented by L. plantarum indicated 1.34% acidity and pH 4.91. The viable bacterial counts of B. subtilis decreased to 4.44 log CFU/mL, whereas those of L. plantarum increased to 9.42 log CFU/mL. Monosodium glutamate (MSG) as a precursor was effectively converted into γ-PGA by B. subtilis, and then residual MSG was completely converted into GABA by L. plantarum with a yield of 26.15 mg/g. Furthermore, the co-fermented milk produced volatiles, including hexanoic acid, 2,3-butanediol, and acetoin, which may be responsible for its aged cheese-like aroma. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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11 pages, 1211 KiB

Open AccessArticle

Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures

by Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza and Belinda Vallejo-Cordoba

Fermentation 2022, 8(7), 342; https://doi.org/10.3390/fermentation8070342 - 20 Jul 2022

Cited by 5 | Viewed by 2289

Abstract

The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followed by one log reduction after 120 h (6 log CFU/mL) at 37 and 42 °C. Streptococcus and Lactobacillus counts ranged between 5–9 and 5–8 log CFU/mL, respectively. High-throughput sequencing of the 16S rRNA gene (V3-V4 region) used as a taxonomic marker revealed thirteen different bacterial phyla. Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria were detected in all fermentation treatments (32–50 °C, 0–120 h), where Firmicutes was the predominant phylum. Bacterial diversity included more than 150 bacterial genera with predominant lactic acid bacteria (belonging to Firmicutes) such as Lactobacillus, Lactococcus, Streptococcus, and Tetragenococcus. At the species level, fresh whey presented 61 predominant species (relative abundance > 0.05%); however, only 57.4% of these resisted the fermentation conditions (most of them belonging to lactic acid bacteria genera). Tetragenococcus halophilus, Lactococcus lactis, and Enterococcus casseliflavus were the predominant bacteria found in all treatments. Temperatures between 37–42 °C were more favorable for lactic acid production and could be considered appropriate conditions for fermented whey production and for the standardization of some artisanal cheese-making processes requiring acid whey addition for milk coagulation. The diversity of native beneficial bacteria found in fresh whey offers attractive technological characteristics, and their fermentative capacity would represent a biotechnological option to add value to cheese whey. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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Review

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13 pages, 712 KiB

Open AccessReview

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

by Josman Dantas Palmeira, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira and Helena M. N. Ferreira

Fermentation 2023, 9(5), 442; https://doi.org/10.3390/fermentation9050442 - 6 May 2023

Cited by 6 | Viewed by 3270

Abstract

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate. Full article

(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

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