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Fermentation
Special Issues
Recent Trends in Lactobacillus and Fermented Food, 3rd Edition
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Recent Trends in Lactobacillus and Fermented Food, 3rd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 552

Special Issue Editors

Dr. Laura Stan

E-Mail Website
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)
Special Issues, Collections and Topics in MDPI journals
Dr. Simona Chis

E-Mail Website
Guest Editor
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 the last 5000 years, fermentation has been used in the manufacturing of different food products. Today, it could be considered a valuable strategy to overcome numerous technologically issues in any food category, such as bakery and pastry products, milk and dairy products, meat and meat products, alcoholic and non-alcoholic beverages. The use of lactic acid bacteria and yeast in the fermentation of different substrates could lead to the enrichment of bioactive compounds by 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 different food products’ manufacturing could enhance their shelf life due to the development of different organic acids such as lactic or acetic ones.

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

Dr. Laura Stan
Dr. Simona Chis
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
  • fermentation
  • adaptability
  • bioactive compounds
  • textural and sensory attributes
  • nutritional value

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Published Papers (1 paper)

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Research

18 pages, 1240 KiB  
Article
Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar
by Yuqing Xiong, Mozi Yang, Shengmei Ma, Turkson Antwi Boasiako, Afusat Yinka Aregbe and Yongkun Ma
Fermentation 2025, 11(2), 65; https://doi.org/10.3390/fermentation11020065 (registering DOI) - 1 Feb 2025
Viewed by 228
Abstract
This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on the phytochemicals, flavor, and antioxidant properties of high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, and potential health benefits, yet its quality [...] Read more.
This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on the phytochemicals, flavor, and antioxidant properties of high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, and potential health benefits, yet its quality can be significantly impacted by processing methods. Understanding how sterilization affects high-acidity vinegar is crucial for optimizing its functional and nutritional properties while maintaining consumer appeal. Thermal processing (TP) involved heating samples at 85 °C for 15 min, while microwave heating (MH) was performed at 600 W for 40 s. HHP treatments subjected samples to pressures of 400 MPa, 500 MPa, and 600 MPa at ambient temperature (~25 °C) for 15 min. Results showed that total soluble solids (TSS) remained stable at approximately 6.90% across treatments, confirming effective sterilization, especially with HHP. pH values were consistent (3.53–3.55), while total acidity varied, with HHP treatments achieving lower acidity (5.00 g/L). Phytochemical analysis indicated the control (CK) treatment preserved the highest total anthocyanin content (TAC), but HHP500 maintained notable levels. HHP treatments also yielded the highest total phenolic (TPC) and total flavonoid content (TFC), highlighting non-thermal sterilization’s advantage in preserving health-promoting compounds. Antioxidant activity, particularly DPPH, was best retained in HHP samples. HHP500 showed minimal reductions in key phenolic acids, with decreases of 6.16% in p-hydroxybenzoic acid and 7.81% in total phenolic acid. Volatile organic compound analysis revealed increased ester production, with ethyl acetate peaking at 1775.71 μg/L in HHP600. Overall, HHP at 500 and 600 MPa proved superior for producing high-quality mulberry vinegar, supporting the demand for minimally processed, health-focused food products. Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 3rd Edition)
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