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Fermented Food: Processing Technology, Microbiology and Health Benefits
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Fermented Food: Processing Technology, Microbiology and Health Benefits

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

Deadline for manuscript submissions: closed (20 November 2024) | Viewed by 2369

Special Issue Editors

Prof. Dr. W. F. Duarte

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Guest Editor
Department of Biology, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, Brazil
Interests: fermentation; food microbiology; probiotics; yeasts; food byproducts fermentation; microbial bioactive compounds; solid state fermentation
Dr. Zlatina A. Genisheva

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Guest Editor
CVR-Centre for Waste Valorization, Guimarães, Portugal
Interests: fermented beverages; wine production; grape varieties; aroma compounds; valorization of agro-food residues; polyphenol compounds; bioactivities; liquid and gas chromatography
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Flaviano Santos Martins

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Guest Editor
Department of Microbiology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
Interests: probiotic and microbiota

Special Issue Information

Dear Colleagues,

Food fermentation is an ancient process that transcends simple preservation. This process can transform ingredients into nutritious products, improve sensory aspects, and aggregate functional properties. This technique, mastered by microorganisms, has been used for thousands of years by many civilizations, shaping history and human health. Over the centuries, fermentation has adapted to market changes and the emergence of consumer niches. In this Special Issue, entitled “Fermented Foods: Processing Technology, Microbiology and Health Benefits", we hope to obtain contributions in the form of original articles encompassing innovative research focused on fermented foods and their processing, including preservation and modification via fermentation, as well as their beneficial aspects. Among the many topics covered by the theme of this Special Issue, we highlight the following:

  • Fermentations with unconventional microorganisms;
  • Fermented foods based on byproducts;
  • Functional fermented foods;
  • Development/characterization of new fermented foods;
  • Innovative ways to conduct the fermentation process;
  • New ingredients and substrates for fermentation.

Prof. Dr. W. F. Duarte
Prof. Dr. Flaviano S. Martins
Dr. Zlatina Genisheva
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

  • food fermentation
  • probiotic
  • food byproducts
  • bioactive compounds
  • single-cell protein
  • yeast
  • bacteria
  • filamentous fungi
  • solid state fermentation

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Published Papers (3 papers)

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Research

15 pages, 5548 KiB  
Article
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso and Giuseppe Zeppa
Foods 2024, 13(23), 3715; https://doi.org/10.3390/foods13233715 - 21 Nov 2024
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Abstract
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. [...] Read more.
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. This study explored the use of LAB strains (Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Limosilactobacillus fermentum) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. Microbial load and pH changes were monitored during a 24 h fermentation and 14-day shelf life at 5 °C. Concentrations of sugars, organic acids, and volatile organic compounds were also analyzed using HPLC and GC-qMS. The results showed that optimizing the matrix led to significant bacterial growth, with viable microbes remaining under refrigeration. In particular, the strain of L. plantarum tested on the cocoa bean shell yielded the most promising results. After 24 h of fermentation, the strain reached a charge of 9.3 Log CFU/mL, acidifying the substrate to 3.9 and producing 19.00 g/100 g of lactic acid. Aromatic compounds were produced in all trials, without off-flavours, and characteristic fermented food flavours developed. Additionally, secondary metabolites produced by lactic acid bacteria may enhance the health benefits of these beverages. Full article
(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)
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24 pages, 10989 KiB  
Article
Non-Conventional Brewers’ Spent Grains, an Alternative Raw Material in Bread-Making
by Mariana-Liliana Păcală, Alexandrina Sîrbu and Anca Șipoș
Foods 2024, 13(21), 3442; https://doi.org/10.3390/foods13213442 - 28 Oct 2024
Viewed by 1014
Abstract
The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts [...] Read more.
The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm3/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels. Full article
(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)
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10 pages, 1626 KiB  
Article
The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound
by Srinivasan Ramalingam, Vishal Kumar, Ashutosh Bahuguna, Jong Suk Lee and Myunghee Kim
Foods 2024, 13(16), 2609; https://doi.org/10.3390/foods13162609 - 20 Aug 2024
Viewed by 727
Abstract
Prunus mume (maesil) is an economically important fruit in Korea. Recently, public interest in maesil sugar syrup is increasing. However, the presence of toxic amygdalin in the fruit syrup is a concern. Thus, the current investigation aimed to observe effects of [...] Read more.
Prunus mume (maesil) is an economically important fruit in Korea. Recently, public interest in maesil sugar syrup is increasing. However, the presence of toxic amygdalin in the fruit syrup is a concern. Thus, the current investigation aimed to observe effects of maesil maturity, ripening methods, processing, and fermentation period on the amygdalin level in maesil sugar syrup. Six different types of maesil sugar syrup were prepared and amygdalin content was monitored at 3-month intervals. Higher levels (>63 mg/L) of amygdalin were found in syrups prepared from unripe fruit compared to those in syrups made from ripe fruit after 3 months of fermentation. A rapid reduction in amygdalin content was observed until 9 months in all syrups, gradually reducing to <5 mg/L at 12 months. More than 9 months of maturation is crucial for reducing the amygdalin content maesil sugar syrup, regardless of fruit maturity, source of fruit, and processing method. Full article
(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)
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