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Fermentation
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High Quality Functional Food: Potential of Probiotics
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High Quality Functional Food: Potential of Probiotics

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 26730

Special Issue Editors

Dr. Viola Galli

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
Interests: lactic acid bacteria; fermented foods; bioactive peptides; legumes; probiotics; fermented beverages
Special Issues, Collections and Topics in MDPI journals
Dr. Lisa Granchi

E-Mail Website1 Website2
Guest Editor
Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
Interests: wine microbiology; bioactive compounds; functional foods; molecular techniques; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Dr. Manuel Venturi

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
Interests: food technology; sourdough; starter cultures; fermentation processes; lactic acid bacteria biodiversity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increasing demand for healthier diet has led to the development of new functional foods by exploiting the activity of probiotic microorganisms. Fermented foods represent a source  and a promising application of these beneficial microorganisms that are far from being fully exploited and explored. The current diversified trends in food habits (e.g., veganism, lactose-free diet) and the increasing interest in food byproduct valorization have provided further opportunities for introducing new formulations and innovation in the probiotic market. In light of this, the investigation of potential probiotic strains to be used for carrying out the fermentation process, or as adjunct cultures, is crucial for obtaining high-quality products.

In this Special Issue, we invite researchers to contribute with manuscripts concerning the study and the selection of microorganisms with potential probiotic properties and their application for the obtaining of functional fermented foods.

Dr. Viola Galli
Dr. Lisa Granchi
Dr. Manuel Venturi
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

  • Probiotics
  • Novel functional food
  • Lactic acid bacteria
  • Yeasts
  • Beneficial microorganisms
  • Human health
  • Fermentation
  • Starter culture selection

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Related Special Issue

Published Papers (5 papers)

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Research

20 pages, 2065 KiB  
Article
Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain
by Noelí Sirini, Paula Loyeau, María Ruiz, María Stegmayer, Lorena Soto, María Werning, Laureano Frizzo, Vanesa Ordoñez, Juana Fernández-López and Marcelo Rosmini
Fermentation 2022, 8(10), 526; https://doi.org/10.3390/fermentation8100526 - 9 Oct 2022
Cited by 7 | Viewed by 2634
Abstract
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study [...] Read more.
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The objective of this work was to study the viability of microencapsulated (E) and unencapsulated (P) Lactiplantibacillus plantarum BFL as well as their effects on the microbiological and physicochemical parameters of fermented sausages preserved at 20 °C and 5 °C during 60 days of storage. The inoculated sausages (P and E) had significantly reduced pH values and potential pathogenic microorganism counts. The viability of encapsulated L. plantarum BFL (E) did not decline during storage as it did in its unencapsulated state (P). In addition, L. plantarum BFL could present an antioxidant effect at 20 °C towards the end of storage. The probiotic L. plantarum BFL generally tolerated the meat matrix conditions; it could be used as a biocontroller since its high viability rates would allow it to be projected as an adjunct culture for the meat industry. However, spray-drying microencapsulation of the probiotic L. plantarum BFL is not recommended as a viability-enhancing strategy in the Salamines Criollos studied in this work. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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13 pages, 1388 KiB  
Article
Critical Optimized Conditions for Gamma-Aminobutyric Acid (GABA)-Producing Tetragenococcus Halophilus Strain KBC from a Commercial Soy Sauce Moromi in Batch Fermentation
by Soumaya Sassi, Zul Ilham, Nazzatush Shimar Jamaludin, Sarina Abdul Halim-Lim, Chong Shin Yee, Alan Wong Weng Loen, Ooi Poh Suan, Mohamad Faizal Ibrahim and Wan Abd Al Qadr Imad Wan-Mohtar
Fermentation 2022, 8(8), 409; https://doi.org/10.3390/fermentation8080409 - 19 Aug 2022
Cited by 9 | Viewed by 3260
Abstract
Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, [...] Read more.
Gamma-aminobutyric acid (GABA) has several health-promoting qualities, leading to a growing demand for natural GABA production via microbial fermentation. The GABA-producing abilities of the new Tetragenococcus halophilus (THSK) isolated from a commercial soy sauce moromi were proven in this investigation. Under aerobic conditions, the isolate produced 293.43 mg/L of GABA after 5 days of cultivation, compared to 217.13 mg/L under anaerobic conditions. Critical parameters such as pH, monosodium glutamate (MSG), and sodium chloride (NaCl) concentrations were examined to improve GABA yield. MSG had the most significant impact on GABA and GABA synthesis was not suppressed even at high NaCl concentrations. Data showed that a pH of 8, MSG content of 5 g/L, and 20% NaCl were the best culture conditions. The ultimate yield was improved to 653.101 mg/L, a 2.22-fold increase (293.43 mg/L). This design shows that the bacteria THSK has industrial GABA production capability and can be incorporated into functional food. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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15 pages, 1578 KiB  
Article
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk
by Viola Galli, Manuel Venturi, Eleonora Mari, Simona Guerrini and Lisa Granchi
Fermentation 2022, 8(8), 407; https://doi.org/10.3390/fermentation8080407 - 19 Aug 2022
Cited by 17 | Viewed by 6311
Abstract
Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence, the aim of this work was to isolate and select yeasts from spontaneous milk [...] Read more.
Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence, the aim of this work was to isolate and select yeasts from spontaneous milk fermentations to be used as inoculum, together with LAB, for manufacturing a potentially probiotic acidic low-alcohol fermented milk. Six yeast species were detected from the spontaneous milk fermentation. A screening of 13 yeast strains and 14 previously isolated LAB strains, based on the resistance to bile salts and to acidic conditions, was carried out. The best performing strains were successively tested for in vitro gastrointestinal tolerance. A strain of Kluyveromyces marxianus and a strain of Lactococcus lactis were selected for the manufacturing of two different fermented milk. The values of the main technological and microbiological parameters (pH, organic acids, ethanol, and microbial concentrations) of the experimental milk were in the range of those reported for this category of products. The evaluation of microorganism survival in fermented milk samples subjected to simulated gastrointestinal conditions highlighted a high resistance of both strains. In conclusion, the selected microbial starter culture enabled the setting up of potential probiotic fermented milk. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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14 pages, 825 KiB  
Article
Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation
by Md Nur Hossain, Chaminda Senaka Ranadheera, Zhongxiang Fang and Said Ajlouni
Fermentation 2022, 8(6), 253; https://doi.org/10.3390/fermentation8060253 - 27 May 2022
Cited by 4 | Viewed by 2952
Abstract
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics [...] Read more.
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22–92.33% and 8.08–15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) were detected in the presence of Streptococcus thermophilus and Lactobacillus sanfranciscensis. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with Lacticaseibacillus casei released larger quantities of epicatechin and procyanidin B1, while Lactiplantibacillus plantarum released more catechin and procyanidin B1 for Lacticaseibacillus rhamnosus LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates’ functionality. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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9 pages, 707 KiB  
Article
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria
by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
Fermentation 2022, 8(1), 29; https://doi.org/10.3390/fermentation8010029 - 12 Jan 2022
Cited by 66 | Viewed by 10360
Abstract
Oxidative stress, which can cause imbalance in the body by damaging cells and tissues, arises from the immoderate production of reactive oxygen species (ROS)/reactive nitrogen species (RNS). Therefore, external supplements having antioxidant activity are required for reducing oxidative stress. In our study, we [...] Read more.
Oxidative stress, which can cause imbalance in the body by damaging cells and tissues, arises from the immoderate production of reactive oxygen species (ROS)/reactive nitrogen species (RNS). Therefore, external supplements having antioxidant activity are required for reducing oxidative stress. In our study, we investigated DPPH and ABTS radical scavenging ability, and the inhibition effect on the nitric oxide (NO) production of 15 food-derived bacterial strains in LPS-activated RAW264.7 cells. Among these LAB strains, eight strains with an excellent inhibition effect on NO production were selected through comparisons within the same genera. Moreover, the selected strains, including Leuconostoc mesenteroides MG860, Leu. citreum MG210, Pediococcus acidilactici MG5001, P. pentosaceus MG5078, Weissella cibaria MG5090, Levilactobacillus brevis MG5306, Latilactobacillus curvatus MG5020, and Latilactobacillus sakei MG5048 diminished the inducible nitric oxide synthase (iNOS)/cyclooxygenase-2 (COX-2) expression. In addition, the stability and adhesion ability of the eight LAB strains in the gastrointestinal tract were determined. In conclusion, the selected strains have potential as new probiotics with antioxidant effects. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics)
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