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Foods
Special Issues
Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products
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Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 10 September 2025 | Viewed by 4765

Special Issue Editors

Prof. Dr. Weiming Fang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
Interests: fermented food products; food biotechnology; food nutrition
Dr. Yongqi Yin

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China
Interests: food ingredients; functional substances
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As one of the most traditional methods of food processing, fermentation transforms a diverse range of raw food materials into uniquely flavored and nutritionally rich products through the action of various microorganisms. The characteristics of the raw materials, specific microorganisms, environmental conditions and fermentation process parameters all influence the final properties of fermented foods. Fermented foods are not only an effective solution for optimal resource utilization but also have a positive impact on physical and mental health. At present, increasing numbers of new raw materials and innovative processes are being used to develop novel fermented food products. In this context, this Special Issue invites review articles and original research papers on advancements and innovations in the production of fermented foods. The focus will be on the raw materials and microorganisms used in fermentation, the application of advanced technologies in novel fermented foods and the health benefits of fermented foods, aiming to deepen the understanding of fermented foods further.

Prof. Dr. Weiming Fang
Dr. Yongqi Yin
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • fermented foods
  • fermentation raw materials
  • fermentation microorganisms
  • fermentation technology
  • Nutritional composition
  • advanced technologies
  • health-promoting food

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Published Papers (4 papers)

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Research

30 pages, 3587 KiB  
Article
Healthier Traditional Green Natural Aloreña de Málaga Table Olives Through Mineral Chlorides Fortification During Packaging
by Antonio López-López, José María Moreno-Baquero and Antonio Garrido-Fernández
Foods 2024, 13(24), 4061; https://doi.org/10.3390/foods13244061 - 16 Dec 2024
Viewed by 644
Abstract
Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional Aloreña de Málaga table olives with mixtures of KCl, CaCl2, and MgCl2 during packaging to [...] Read more.
Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional Aloreña de Málaga table olives with mixtures of KCl, CaCl2, and MgCl2 during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI). These models also facilitated the identification of optimal salt combinations for specific goals. Potassium, calcium, and magnesium contents in the olives increased from 657 mg/kg pulp (traditional) to 2578–6349 mg/kg pulp (experimental), from 858 mg/kg pulp to 858–5801 mg/kg, and from 41 mg/kg pulp to 41–2010 mg/kg pulp, respectively. Meanwhile, sodium decreased markedly, from 11,915 mg/kg pulp to about 6665 mg/kg. These changes represent a substantial improvement in the nutritional profile of these olives. Additionally, Principal Component Analysis (PCA) and clustering techniques were used to group treatments based on their mineral nutrient profiles, facilitating the selection of formulations for industrial application. These findings promote the development of nutritionally enriched natural table olives, processed without lye treatment and washing. Full article
(This article belongs to the Special Issue Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products)
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20 pages, 3951 KiB  
Article
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
by Yi Jiang, Longfei Zhang, Yushi Jin, Haiyan Xu, Yating Liang, Zihan Xia, Chenchen Zhang, Chengran Guan, Hengxian Qu, Yunchao Wa, Wenqiong Wang, Yujun Huang, Ruixia Gu and Dawei Chen
Foods 2024, 13(23), 3828; https://doi.org/10.3390/foods13233828 - 27 Nov 2024
Viewed by 748
Abstract
A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste [...] Read more.
A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness. The scavenging rate of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical, the inhibition rate of hydroxyl radical (·OH) and the superoxide dismutase (SOD) activity of Lactiplantibacillus plantarum 16 and Lactococcus lactis subsp. lactis m16 are significantly higher than those of other strains (p < 0.05), while the improvement effect of L. plantarum 16 on the bitterness and flavor of ESM is better than that of L. lactis subsp. lactis m16. The fermented ESM has a strong antioxidant ability and low bitterness when the inoculum quantity of L. plantarum 16 is 5%, fermentation at 37 °C for 18 h and the pH of the ESM is 6.5, for which the DPPH free radical scavenging rate is 61.32%, the ·OH inhibition rate is 83.35%, the SOD activity rate is 14.58 and the sensory evaluation is 4.25. The contents of amino acids related to bitterness and antioxidants were reduced and increased, respectively. The ESM fermented by L. plantarum 16 has a good flavor, antioxidant ability and low bitterness. Full article
(This article belongs to the Special Issue Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products)
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15 pages, 2771 KiB  
Article
Sustainable Omega-3 Lipid Production from Agro-Industrial By-Products Using Thraustochytrids: Enabling Process Development, Optimization, and Scale-Up
by Guilherme Anacleto dos Reis, Brigitte Sthepani Orozco Colonia, Walter Jose Martínez-Burgos, Diego Ocán-Torres, Cristine Rodrigues, Gilberto Vinícius de Melo Pereira and Carlos Ricardo Soccol
Foods 2024, 13(22), 3646; https://doi.org/10.3390/foods13223646 - 16 Nov 2024
Cited by 1 | Viewed by 1466
Abstract
Thraustochytrids are emerging as a valuable biomass source for high-quality omega-3 polyunsaturated fatty acids (PUFAs), crucial for both human and animal nutrition. This research focuses on cultivating Schizochytrium limacinum SR21 using cost-effective agro-industrial by-products, namely sugarcane molasses (SCM), corn steep liquor (CSL), and [...] Read more.
Thraustochytrids are emerging as a valuable biomass source for high-quality omega-3 polyunsaturated fatty acids (PUFAs), crucial for both human and animal nutrition. This research focuses on cultivating Schizochytrium limacinum SR21 using cost-effective agro-industrial by-products, namely sugarcane molasses (SCM), corn steep liquor (CSL), and residual yeast cream (RYC), to optimize biomass and lipid production through a comprehensive multistep bioprocess. The study involved optimization experiments in shake flasks and stirred-tank bioreactors, where we evaluated biomass, lipid content, and DHA yields. Shake flask optimization resulted in significant enhancements in biomass, lipid content, and lipid production by factors of 1.12, 1.72, and 1.92, respectively. In a 10 L stirred-tank bioreactor, biomass surged to 39.29 g/L, lipid concentration increased to 14.98 g/L, and DHA levels reached an impressive 32.83%. The optimal concentrations identified were 66 g/L of SCM, 24.5 g/L of CSL, and 6 g/L of RYC, achieving a desirability index of 0.87, aimed at maximizing biomass and lipid production. This study shows that agro-industrial by-products can be effective and low-cost substrates for producing lipids using thraustochytrids, offering a sustainable option for omega-3 PUFA production. The findings support future improvements in bioprocesses and potential uses of thraustochytrid biomass in food fortification, dietary supplements, nutraceuticals, and as vegan omega-3 sources. Full article
(This article belongs to the Special Issue Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products)
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14 pages, 2384 KiB  
Article
Isolation, Identification and Antibacterial Characteristics of Lacticaseibacillus rhamnosus YT
by Chengran Guan, Feng Li, Peng Yu, Xuan Chen, Yongqi Yin, Dawei Chen, Ruixia Gu, Chenchen Zhang and Bo Pang
Foods 2024, 13(17), 2706; https://doi.org/10.3390/foods13172706 - 27 Aug 2024
Viewed by 1340
Abstract
Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produce [...] Read more.
Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produce diverse imperative antimicrobial metabolites have an immense number of applications in the food industry. Here, the human-derived strain YT was isolated due to its cell-free supernatant (CFS-YT) and cells (Cs-YT), respectively performed obvious inhibitory ring to Gram-positive and -negative spoilage bacteria. Strain YT was identified as Lacticaseibacillus rhamnosus by the 16s rDNA sequence and morphology. The antibacterial activity of CFS-YT was demonstrated to be growth-dependent, pHs-sensitive, broadly thermostable and enzyme-insensitive. Cs-YT displayed a broad antibacterial spectrum with the action mode of bacteriostasis. The antibacterial activity of Cs-YT was due to substances located at the cell surface which were sensitive to heat, stable at broad pH gradients and sensitive to specific enzymes. These data suggested that L. rhamnosus YT could be used as an alternative antimicrobial agent in fermented food biopreservation. Full article
(This article belongs to the Special Issue Fermented Foods: Raw Materials, Microorganisms, Emerging Technologies, and Novel Products)
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