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Current Research of Lactic Acid Bacteria in Fermented Foods
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Current Research of Lactic Acid Bacteria in Fermented Foods

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

Deadline for manuscript submissions: closed (10 January 2023) | Viewed by 22967

Special Issue Editors

Prof. Dr. Adam Wasko

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Guest Editor
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: lactic acid bacteria; PCR; molecular biology; genetics; microbiology; food safety; food microbiology; antibacterial activity; probiotics; bacteriocins; bioactive peptides; foodborne pathogens; fermentation; functional foods
Special Issues, Collections and Topics in MDPI journals
Dr. Katarzynę Skrzypczak

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: lactic acid fermentation; functional foods; plant-based fermentation; probiotics; fermented ethnic foods; bioactive components of fermented foods

Special Issue Information

Dear Colleagues,

The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria and have a very long history of use fermentation. These organisms are used in a variety of ways, including food preservation health improvement and production of macromolecules, enzymes andactive molecules of great importance and application in food technology as well as medicine, pharmacy, cosmetics. They have been used worldwide in the generation of safe, storable, organoleptically pleasant foodstuffs for countries.  Domestication of LAB strains passed down through various culinary traditions and continuous passage on foodstuffs has resulted in modern-day cultures being able to carry out these fermentations. Today LAB play a prominent role in the world food supply, performing the main bioconservations in fermented dairy products, meats, and vegetables. Given their importance and the vast array of applications in the food area, research on genetics, metabolisms, and applications of these bacteria has made considerable progress over the last decades.  However, a wide range of potential applications of LAB in food microbiology, biotechnology and the field in human health have yet to be identified.   

We welcome different types of manuscript submissions, including original research articles and up-to-date reviews.

Prof. Dr. Adam Wasko
Dr. Katarzynę Skrzypczak
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 (LAB)
  • physiology of the LAB
  • biodiversity of the LAB
  • food fermentation
  • health benefit
  • bioactive molecules
  • probiotics
  • symbiotics
  • functional foods

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Published Papers (7 papers)

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Research

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12 pages, 1204 KiB  
Article
Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage
by Eiman Alhssan, Songül Şahin Ercan and Hüseyin Bozkurt
Foods 2023, 12(3), 662; https://doi.org/10.3390/foods12030662 - 3 Feb 2023
Cited by 7 | Viewed by 2250
Abstract
This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the viability of [...] Read more.
This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the viability of Lactobacillus acidophilus and Bifidobacterium lactis. In addition, some physicochemical variables of kefir were investigated. The addition of flaxseed mucilage and gum arabic significantly (p ˂ 0.05) increased the growth of both Lactobacillus acidophilus and Bifidobacterium lactis compared to the control. Samples enriched with flaxseed mucilage and gum arabic had significantly (p ˂ 0.05) reduced pH and increased viscosity. Flaxseed mucilage and gum arabic significantly (p ˂ 0.05) changed the color parameters L*, a*, and b*. However, as the concentration of flaxseed mucilage increased, the L* value decreased. Moreover, adding flaxseed mucilage and gum arabic into kefir increased (p ˂ 0.05) the protein content. These results showed that flaxseed mucilage and gum arabic could be used to increase the survival of probiotic cultures in kefir without changing its physicochemical properties. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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15 pages, 2215 KiB  
Article
Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
by Hoonhee Seo, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo, Mijung Kim, Il-yun Jung and Ho-Yeon Song
Foods 2022, 11(20), 3308; https://doi.org/10.3390/foods11203308 - 21 Oct 2022
Cited by 3 | Viewed by 2294
Abstract
As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop [...] Read more.
As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of “Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation”. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of “Komagataeibacter (90.2%) fermentation” were found. “Lactobacillus (92.2%) fermentation” characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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16 pages, 324 KiB  
Article
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation
by Ewa Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak and Karolina Goral
Foods 2022, 11(11), 1553; https://doi.org/10.3390/foods11111553 - 25 May 2022
Cited by 13 | Viewed by 2909
Abstract
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an [...] Read more.
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. The fruiting bodies of fresh, blanched, and fermented mushrooms were analyzed at different stages of the lactic fermentation process. The content of free sugars (high-performance liquid chromatography with charged aerosol detector method; HPLC-CAD) and organic acids (high-performance liquid chromatography with diode array detector method; HPLC-DAD) was determined both in the mushroom fruiting bodies and in the brine. Five free sugars (ribose, trehalose, sucrose, glucose, and fructose), mannitol, and six organic acids (lactic, malic, succinic, citric, acetic, and fumaric acids) were detected in the samples. Lactic acid dominated in the final products. The starter cultures exhibited varying degrees of utilization of available mushroom sugars and sucrose used as an additional substrate. Sucrose was utilized at a higher rate and in greater amounts by the L. plantarum EK3 isolate. This starter culture was characterized by a significantly higher final amount of produced lactic acid, a lower pH value, and higher numbers of LAB (lactic acid bacteria). These important quality parameters largely determine the stability of fermented products. Based on the analysis results and the high scores in the organoleptic evaluation of the fermented mushrooms, the L. plantarum EK3 isolate can be recommended as an appropriate starter culture for lactic fermentation of mushroom fruiting bodies. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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11 pages, 300 KiB  
Article
Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential
by Andrea Lauková, Martin Tomáška, Maria Joao Fraqueza, Renáta Szabóová, Eva Bino, Jana Ščerbová, Monika Pogány Simonová and Emília Dvorožňáková
Foods 2022, 11(7), 959; https://doi.org/10.3390/foods11070959 - 25 Mar 2022
Cited by 3 | Viewed by 2110
Abstract
Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe’s milk lump [...] Read more.
Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe’s milk lump cheese. Lpb. plantarum LP17L/1 is a non-hemolytic, non-biofilm-forming strain, susceptible to antibiotics. It contains genes for 10 bacteriocins—plantaricins and exerted active bacteriocin with in vitro anti-staphylococcal and anti-listerial effect. It does not produce damaging enzymes, but it produces β-galactosidase. It also sufficiently survives in Balb/c mice without side effects which indicate its safety. Moreover, a reduction in coliforms in mice jejunum was noted. LP17L/1 is supposed to be a promising additive for Slovak local dairy products. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
13 pages, 2985 KiB  
Article
Limosilactobacillus fermentum ING8, a Potential Multifunctional Non-Starter Strain with Relevant Technological Properties and Antimicrobial Activity
by Shadi Pakroo, Armin Tarrah, Rohit Takur, Manyu Wu, Viviana Corich and Alessio Giacomini
Foods 2022, 11(5), 703; https://doi.org/10.3390/foods11050703 - 26 Feb 2022
Cited by 15 | Viewed by 3698
Abstract
Lactic acid bacteria (LAB) have gained particular attention among different exopolysaccharide-producing microorganisms due to their safety status and effects on human health and food production. Exopolysaccharide-producing LAB play a crucial role in different ways, such as improving texture, mouthfeel, controlling viscosity, and for [...] Read more.
Lactic acid bacteria (LAB) have gained particular attention among different exopolysaccharide-producing microorganisms due to their safety status and effects on human health and food production. Exopolysaccharide-producing LAB play a crucial role in different ways, such as improving texture, mouthfeel, controlling viscosity, and for low-calorie food production. In this study, we isolated a multifunctional strain with good exopolysaccharide production properties. Limosilactobacillus fermentum ING8 was isolated from an Indian traditional fermented milk (Dahi) and evaluated for its safety, enzymatic activity, NaCl resistance and temperature tolerance, milk coagulation, and storage stability. Finally, the complete genome of this strain was sequenced and subjected to safety in silico evaluation and genomic analysis. The results revealed that L. fermentum ING8 possesses relevant technological properties, such as exopolysaccharide production, antimicrobial activity, and galactose utilization. Besides, this strain showed very high stability to storage conditions at refrigeration temperature. In addition, the genomic analysis did not evidence any possible deleterious elements, such as acquired antibiotic resistance genes, virulence genes, or hemolysis-related genes. However, all structural genes related to the galactose operon and EPS production were detected. Therefore, L. fermentum ING8 can be considered a promising multifunctional bacterium to be proposed as non-starter in different types of dairy productions. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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12 pages, 1612 KiB  
Article
Limosilactobacillus fermentum MG4295 Improves Hyperglycemia in High-Fat Diet-Induced Mice
by Ji Eun Kim, Ji Yeon Lee and Chang-Ho Kang
Foods 2022, 11(2), 231; https://doi.org/10.3390/foods11020231 - 15 Jan 2022
Cited by 9 | Viewed by 2987
Abstract
Hyperglycemia due to uncontrolled glucose regulation is widely known as cause of diabetes, non-alcoholic fatty liver disease (NAFLD), and other complications. NAFLD refers to a condition in which fat is excessively accumulated, whether inflamed or not, and has caused serious medical problems in [...] Read more.
Hyperglycemia due to uncontrolled glucose regulation is widely known as cause of diabetes, non-alcoholic fatty liver disease (NAFLD), and other complications. NAFLD refers to a condition in which fat is excessively accumulated, whether inflamed or not, and has caused serious medical problems in recent years. The aim of this study was to explore the antihyperglycemia effects of Limosilactobacillus fermentum MG4295 (L. fermentum MG4295) in high-fat diet (HFD)-induced in vivo. We demonstrated the suitability of L. fermentum MG4295 as a probiotic by observing its stability, survivability, and proliferation under simulated gastrointestinal conditions, and safety, antibiotic susceptibility, hemolysis, and enzyme activity. The potential antihyperglycemic activity of L. fermentum MG4295 was investigated in an HFD and sugar-water-induced mouse model. Administration of this strain for 12 weeks showed an improved trend in glucose tolerance, insulin, alanine amino transferase, total cholesterol, low-density lipoprotein cholesterol, and glucagon-like peptide-1. Histopathological analysis revealed that L. fermentum MG4295 significantly reduced the histopathological scores of hepatic steatosis, inflammation, and hepatocellular hypertrophy in liver tissues and lipid content in adipose tissues. Administration of L. fermentum MG4295 upregulated IRS-1, AKT, and GLUT4 and downregulated G6Pc and PEPCK expression in liver and/or muscle tissues. Our results suggest that L. fermentum MG4295 can improve hyperglycemia. Furthermore, it can be used as a dietary functional supplement to manage blood glucose. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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Review

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23 pages, 2323 KiB  
Review
The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods
by Zhe Wang, Juanjuan Wu, Zichen Tian, Yue Si, Hao Chen and Jing Gan
Foods 2022, 11(17), 2549; https://doi.org/10.3390/foods11172549 - 23 Aug 2022
Cited by 17 | Viewed by 4199
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely [...] Read more.
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health. Full article
(This article belongs to the Special Issue Current Research of Lactic Acid Bacteria in Fermented Foods)
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