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Fermentation
Special Issues
Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0
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Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0

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 November 2023) | Viewed by 12340

Special Issue Editors

Prof. Dr. Ana Cristina Agulheiro Santos

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Guest Editor
Mediterranean Institute for Agriculture, Environment and Development & Department of Crop Science, School of Sciences and Technology, University of Évora, Ap. 94, 7006-554 Évora, Portugal
Interests: post-harvest technologies; food texture; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. María G. Córdoba

E-Mail Website
Guest Editor
Food Quality and Microbiology, University Institute for the Research in Agrifood Resources-INURA, University of Extremadura, Badajoz, Spain
Interests: food safety; food microbiology; toxigenic molds; biocontrol; prevention research
Special Issues, Collections and Topics in MDPI journals
Dr. Miguel Elias

E-Mail Website
Guest Editor
1. MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, 7006-554 Évora, Portugal
2. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, 7004-516 Évora, Portugal
Interests: food science and technology; food microbiology; food safety; sensory evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food products and beverages that are simultaneously produced through controlled microbial growth, and enzymatic action over food components are usually defined as Fermented Foods. Fermentation is an ancestral food preservation method, generating antimicrobial metabolites and reducing contamination with pathogenic microorganisms. There is a huge variety of products that traditionally undergo fermentation processes, converting inedible into edible food products, which gives them unique organoleptic features and enhance nutritional characteristics. Each specific sensory profile may be due to several variables in the fermentation process, including the specific microorganisms intervening, nutritional ingredients and environmental conditions. The aim of this special issue is to disseminate the scientific and empirical knowledge about fermented food products from various origins worldwide. The main areas of interest are related to the raw materials used to manufacture the fermented foods, such as meat, milk, vegetables, fish, wine, and beer, among others. Research or review papers on traditional as well as innovative fermented food products are welcome, but also on the methodologies used, such as starter cultures, or environmental control. Manuscripts on the health benefits of fermented foods, both regarding their enhanced nutritional and functional value, as well as concerning their impact on the immune-regulatory system, may also be submitted to this special issue.

This is the second version of this special issue, the first successful one can be found here:

https://www.mdpi.com/journal/fermentation/special_issues/fermented_foods1

Prof. Dr. Ana Cristina Agulheiro Santos
Prof. Dr. María G. Córdoba
Dr. Miguel Elias
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

  • fermentation processes
  • food preservation
  • food safety
  • food quality
  • starter cultures
  • benefits of fermented foods
  • probiotic foods
  • health benefits

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

Published Papers (5 papers)

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Research

17 pages, 2284 KiB  
Article
Dynamic Optimization of Lactic Acid Production from Grape Stalk Solid-State Fermentation with Rhizopus oryzae Applying a Variable Temperature Profile
by María Carla Groff, Sandra Edith Noriega, Rocío Mariel Gil, Nadia Pantano and Gustavo Scaglia
Fermentation 2024, 10(2), 101; https://doi.org/10.3390/fermentation10020101 - 8 Feb 2024
Cited by 3 | Viewed by 1997
Abstract
Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yields that allow for their industrial production. [...] Read more.
Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yields that allow for their industrial production. In this case, the application of process engineering becomes a crucial tool to improve the performance of bioprocesses. In this work, we performed the solid-state fermentation of grape stalk using Rhizopus oryzae NCIM 1299 to obtain lactic acid, employing three different temperatures (22, 35, and 40 °C) and a relative humidity of 50%. The Logistic and First-Order Plus Dead Time models were adjusted for fungal biomass growth, and the Luedeking and Piret with Delay Time model was used for lactic acid production, obtaining higher R2 values in all cases. At 40 °C, it was observed that Rhizopus oryzae grew in pellet form, resulting in an increase in lactic acid productivity. In this context, the effect of temperature on the kinetic parameters was evaluated with a polynomial correlation. Finally, using this correlation, a smooth and continuous optimal temperature profile was obtained by a dynamic optimization method, improving the final lactic acid concentration by 53%. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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20 pages, 2205 KiB  
Article
Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential
by Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini and Elke K. Arendt
Fermentation 2024, 10(1), 54; https://doi.org/10.3390/fermentation10010054 - 13 Jan 2024
Cited by 3 | Viewed by 2239
Abstract
Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in sustainability, waste reduction and circular food systems, [...] Read more.
Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in sustainability, waste reduction and circular food systems, the use of BSY as a novel food ingredient may be the route to add exponential value while reducing the environmental impact. However, negative flavour characteristics and high amounts of alcohol severely limit the current applications of BSY. This study explores the use of processing involving lactic acid bacteria (LAB) fermentation technology as a means of improving BSY quality characteristics and examines the effects of this process on the chemical, nutritional and sensory characteristics of BSY. The results reveal that BSY is a suitable substrate for LAB fermentation, successfully supporting the growth of Lactobacillus amylovorus FST 2.11. Compared to the unfermented BSY (CBSY), fermentation significantly reduced the perceptible bitterness of the BSY as detected by a sensory panel, from 6.0 ± 2.8 units to 0.9 ± 0.7 units, respectively. Fermented BSY (PBSY) had enhanced sour and fruity flavours, and a variety of other volatile compounds and metabolites were determined. Protein profiles showed significant protein degradation, and free amino acid levels were greatly increased following fermentation, from 2.8 ± 0.2 g/100 g to 10.5 ± 0.4 g/100 g, respectively. Protein quality was high, with the CBSY and PBSY providing well over the required level (>100%) of essential amino acids per gram protein, with the exception of sulphur amino acids (98%). Major physical differences were observed using scanning electron microscopy. This study concludes that LAB fermentation positively affects the sensory and nutritional characteristics of BSY and can aid in the incorporation of brewer’s spent yeast into foods for human consumption. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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11 pages, 1914 KiB  
Article
Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate
by Ali A. Metwalli, Elsayed A. Ismail, Manal F. Elkhadragy and Hany M. Yehia
Fermentation 2023, 9(4), 353; https://doi.org/10.3390/fermentation9040353 - 3 Apr 2023
Cited by 4 | Viewed by 2069
Abstract
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of [...] Read more.
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of pH decrease was significantly (p < 0.05) higher in samples treated with cow casein hydrolysate in comparison with control samples. Compared with the control, the cell growth of the yoghurt culture increased with the supplementation of the casein hydrolysate. Moreover, the survival of lactic acid bacteria (LAB) was enhanced by the addition of hydrolysates. The fortification of cow milk with camel and cow casein hydrolysates contributed to a significant improvement of the rheological and sensory properties of yoghurt. In conclusion, camel and cow casein hydrolysate could be used as a supplement in set-type yoghurt production with a potential beneficial effect on fermentation time, survival of total bacterial count, and overall acceptability. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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18 pages, 2907 KiB  
Article
Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine
by Huaqiang Cao, Meiyu Bai, Yueyue Lou, Xiaotian Yang, Chenchen Zhao, Kuan Lu and Pengpai Zhang
Fermentation 2023, 9(3), 276; https://doi.org/10.3390/fermentation9030276 - 11 Mar 2023
Cited by 2 | Viewed by 2787
Abstract
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter [...] Read more.
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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12 pages, 1164 KiB  
Article
The Potential of an Inexpensive Plant-Based Medium for Halal and Vegetarian Starter Culture Preparation
by Bella Tiara Ayu, Nuttaporn Chamnipa and Jirawan Apiraksakorn
Fermentation 2023, 9(3), 216; https://doi.org/10.3390/fermentation9030216 - 24 Feb 2023
Cited by 2 | Viewed by 2498
Abstract
The restrictions for halal and vegetarian fermented products apply not only to the food ingredients, but also to the inoculum media. The utilization of a medium for lactic acid bacteria (LAB) leads to some issues from animal-derived proteins sources that may be doubtful [...] Read more.
The restrictions for halal and vegetarian fermented products apply not only to the food ingredients, but also to the inoculum media. The utilization of a medium for lactic acid bacteria (LAB) leads to some issues from animal-derived proteins sources that may be doubtful for halal and/or vegetarian use. This study aimed to develop a plant-based medium for culturing and maintaining LAB. The result demonstrated that 10 g/L soybean powder in sweet potato extract was suitable for cultivating Lactiplantibacillus plantarum TISTR 2075 with no significant difference (p < 0.05) from MRS (de Man, Rogosa and Sharpe) in the cell number (9.12 log CFU/mL) and specific growth rate (0.04). The feasibility of a plant-based medium to grow and maintain the LAB strains from different origins was evaluated. Compared to MRS, Lpb. plantarum TISTR 2075, Lpb. plantarum MW3, and Lacticaseibacillus casei TISTR 1463 could grow almost as well in a plant-based medium. This medium was also suitable for maintaining the viability of LAB during storage, especially when subjected to slant agar stock culture. It is practical and costs at least 10 times less than MRS. Thus, this study created a low-cost plant-based medium that could be used in laboratories, especially for applications in halal and vegetarian food products. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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