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Microbiome and Volatile Compounds in Fermented Products
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Microbiome and Volatile Compounds in Fermented Products

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

Deadline for manuscript submissions: closed (5 December 2023) | Viewed by 20084

Special Issue Editors

Prof. Dr. Jasna Mrvčić

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Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: lactic acid bacteria; yeast; fermentation; volatiles; aroma; food microbiota dynamics
Prof. Dr. Damir Stanzer

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: lactic acid bacteria; yeast; fermentation; volatiles; aroma; food microbiota dynamics

Special Issue Information

Dear Colleagues,

Due to the important role of fermentation in food processing and preservation, this special issue aims to establish a deeper relationship between the food microbiome and the characteristic metabolites and volatiles in traditional and industrial fermentation processes.

Fermentation processes have been used since ancient times as a method to maintain food safety and extend shelf life. In addition, fermentation improves the nutritional value and digestibility of foods, as well as the aroma, flavor, and texture of fermented raw materials. These changes are the result of the metabolic activity of microorganisms, mainly lactic acid bacteria and yeasts, which convert complex food ingredients into more easily digestible metabolites. The microorganisms performing the fermentations are autochthonous microflora or commercial starter cultures, and the composition of the food microbiome has a significant impact on the volatile components as well as on the final quality of the fermented food. For this reason, it is necessary to find the link between the microbiome and the final composition of the fermented food.

The special issue will address the following topics:

  • Microbial diversity and metabolites in fermented foods.
  • Volatile compounds in fermented foods.
  • Changes in volatile compounds during fermentation.
  • Dynamics of the microbiome during fermentation.
  • Correlation between microbial diversity and specific volatile compounds.
  • Statistical approach and applied models to link significant microbiota and specific volatiles.

Prof. Dr. Jasna Mrvčić
Prof. Dr. Damir Stanzer
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

  • lactic acid bacteria
  • yeast
  • fermentation
  • volatiles
  • aroma
  • food microbiota dynamics

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Published Papers (7 papers)

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Research

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19 pages, 2895 KiB  
Article
Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu
by Wei Cheng, Xuefeng Chen, Xijia Xue, Wei Lan, Huawei Zeng, Ruilong Li, Tianquan Pan, Na Li, Zilu Gong and Hongwen Yang
Foods 2024, 13(2), 203; https://doi.org/10.3390/foods13020203 - 8 Jan 2024
Cited by 5 | Viewed by 1382
Abstract
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated [...] Read more.
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemical indices, culturable microorganisms, microbial communities, and volatile components of FG and PM were analyzed and correlated in our research. Considering FG and PM, amplicon sequencing was used to analyze the microbial community and the volatile components were detected by headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME). For FG, redundancy analysis and correlation perfume Circos were used to clarify the correlations between the dominant microbial community and volatile components. The results showed that Aspergillus, Pichia, and Rhizopus were the main fungal microflora in FG and PM, whereas Lactobacillus and Bacillus were the dominant bacteria in FG, and Methanosarcina and Clostridium sensu stricto 12 were the dominant bacteria in the PM. The microbial community and volatile compounds in the CB sampled from the bottom layers of the FG were greatly affected by those in the PM. There were 32 common volatile components in CB and PM. For FG, most of the volatile components were highly correlated with Lactobacillus, Bacillus, Aspergillus, Pichia, and Monascus, which includes alcohols, acids and esters. This study reveals correlations between microbial composition, volatile components, and the interplay of FG and PM, which are conducive to optimizing the fermentation process and improving the quality of CFB base. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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29 pages, 2809 KiB  
Article
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
by Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man, Andreea Pușcaș, Floricuța Ranga, Sonia Ancuța Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc and Vlad Mureșan
Foods 2023, 12(5), 1096; https://doi.org/10.3390/foods12051096 - 4 Mar 2023
Cited by 4 | Viewed by 2469
Abstract
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable [...] Read more.
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which—Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)—were recorded in the einkorn sourdough. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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22 pages, 2186 KiB  
Article
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
by Svetlana Bogdanović, Slaviša Stanković, Tanja Berić, Igor Tomasevic, Volker Heinz, Nino Terjung and Ivica Dimkić
Foods 2023, 12(3), 664; https://doi.org/10.3390/foods12030664 - 3 Feb 2023
Cited by 6 | Viewed by 2424
Abstract
“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and [...] Read more.
“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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18 pages, 301 KiB  
Article
Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation
by Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov and Salam A. Ibrahim
Foods 2023, 12(2), 379; https://doi.org/10.3390/foods12020379 - 13 Jan 2023
Cited by 4 | Viewed by 2852
Abstract
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus with antimicrobial activity against pathogens and necessary antibiotic sensitivity, growth kinetic parameters, and metabolic profiles. The volatile compound profiles of the obtained starter cultures [...] Read more.
Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus with antimicrobial activity against pathogens and necessary antibiotic sensitivity, growth kinetic parameters, and metabolic profiles. The volatile compound profiles of the obtained starter cultures were determined and their specificity was proven depending on the ratio of monocultures in each combination. The influence of the freeze-drying process on the starter cultures in relation to the production of aromatic components was investigated and it was demonstrated that this process had a significant effect on the content of the aroma-forming substances in the fermented milk. However, the influence of the pre-cooling process and crude fat content from 1.5 to 3.0% did not notably affect the levels of volatile compounds synthesized by the selected starter cultures. Comprehensive data for all volatile aromatic metabolites in the fermented milk were also obtained. These designed symbiotic starter cultures can be used to produce traditional Bulgarian yogurt with increased functional and probiotic properties. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
19 pages, 2408 KiB  
Article
Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate
by Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna-Maija Lampi, Rossana Coda and Kati Katina
Foods 2022, 11(22), 3579; https://doi.org/10.3390/foods11223579 - 10 Nov 2022
Cited by 10 | Viewed by 2385
Abstract
Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile [...] Read more.
Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with W. confusa A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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13 pages, 2100 KiB  
Article
Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines
by Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández and Violeta Ruipérez
Foods 2022, 11(21), 3448; https://doi.org/10.3390/foods11213448 - 30 Oct 2022
Cited by 4 | Viewed by 1610
Abstract
Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes. Identification was [...] Read more.
Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes. Identification was carried out at strain level for samples from different vineyards correct.and stages of the winemaking process over the course of two vintages, establishing 54 different strains. The number of isolates belonging to each strain was not homogeneous, as two predominant strains represented more than half of the isolates independent of vineyard or vintage. Regarding the richness and abundance, differences among the stages of fermentation were confirmed, finding the highest diversity values in racked must and in the end of fermentation stages. Dissimilarity in S. cerevisiae communities was found among vineyards and vintages, distinguishing representative groups of isolates for each of the populations analysed. These results highlight the effect of vineyard and vintage on yeast communities as well as the presence of singular strains in populations of yeasts. Oenologically relevant enzymatic activities, β-lyase, protease and β-glucanase, were detected in 83.9%, 96.8% and 38.7% of the isolates, respectively, which may be of interest for potential future studies. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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Review

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23 pages, 533 KiB  
Review
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
by Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić and Nermina Spaho
Foods 2023, 12(10), 1951; https://doi.org/10.3390/foods12101951 - 11 May 2023
Cited by 10 | Viewed by 5830
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile [...] Read more.
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages. Full article
(This article belongs to the Special Issue Microbiome and Volatile Compounds in Fermented Products)
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