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Back to the Future: Traditional and Novel Fermented Foods for...
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Back to the Future: Traditional and Novel Fermented Foods for Secure, Safe, Sustainable and Sustaining Foods

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

Deadline for manuscript submissions: closed (17 July 2023) | Viewed by 6675

Special Issue Editors

Dr. Emanuele Zannini

E-Mail Website
Guest Editor
Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
Interests: lactic acid bacteria; fermented foods; precise nutrition; FODMAPs; plant protein bioprocessing
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Michael Gaenzle

E-Mail Website
Guest Editor
Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, University of Alberta, Edmonton, AB T6G 2P5, Canada
Interests: lactic acid bacteria; fermented foods; probiotics; microbial food safety; human nutrition; intestinal microbiome

Special Issue Information

Dear Colleagues,

Globally, food systems support the livelihoods of 1 billion people. However, food insecurity, declines in diet quality, micronutrient deficiencies and other forms of malnutrition are fuelling changes in our food systems. Fermentation technologies employed along the supply chain have a concrete chance to enhance food safety, food security, nutritional value and sustainability, and are positively perceived by citizens.

We welcome both original and review articles. Potential topics include, but are not limited to, the following:

  • Role of (unconventional) starter cultures on fermented foods;
  • Significance of food fermentation to sustainability challenges faced by food systems;
  • Food fermentation and gut microbiome;
  • Fermentation of alternative food protein sources.

Dr. Emanuele Zannini
Prof. Dr. Michael Gaenzle
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

  • alternative protein fermentation
  • starter culture
  • food safety
  • side-stream upcycling
  • human gut microbiome
  • animal gut microbiome
  • food security
  • microbial bioactive compounds

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Published Papers (2 papers)

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Research

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25 pages, 2278 KiB  
Article
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
by Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin and Elke K. Arendt
Foods 2023, 12(7), 1549; https://doi.org/10.3390/foods12071549 - 6 Apr 2023
Cited by 4 | Viewed by 2305
Abstract
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This [...] Read more.
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker’s flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics. Full article
(This article belongs to the Special Issue Back to the Future: Traditional and Novel Fermented Foods for Secure, Safe, Sustainable and Sustaining Foods)
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Review

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16 pages, 342 KiB  
Review
Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation
by Maanasa Mudoor Sooresh, Benjamin P. Willing and Benjamin C. T. Bourrie
Foods 2023, 12(3), 673; https://doi.org/10.3390/foods12030673 - 3 Feb 2023
Cited by 18 | Viewed by 3706
Abstract
Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to [...] Read more.
Spontaneous fermentations that do not rely on backslopping or industrial starter cultures were especially important to the early development of society and are still practiced around the world today. While current literature on spontaneous fermentations is observational and descriptive, it is important to understand the underlying mechanism of microbial community assembly and how this correlates with changes observed in microbial succession, composition, interaction, and metabolite production. Spontaneous food and beverage fermentations are home to autochthonous bacteria and fungi that are naturally inoculated from raw materials, environment, and equipment. This review discusses the factors that play an important role in microbial community assembly, particularly focusing on commonly reported yeasts and bacteria isolated from spontaneously fermenting food and beverages, and how this affects the fermentation dynamics. A wide range of studies have been conducted in spontaneously fermented foods that highlight some of the mechanisms that are involved in microbial interactions, niche adaptation, and lifestyle of these microorganisms. Moreover, we will also highlight how controlled culture experiments provide greater insight into understanding microbial interactions, a modest attempt in decoding the complexity of spontaneous fermentations. Further research using specific in vitro microbial models to understand the role of core microbiota are needed to fill the knowledge gap that currently exists in understanding how the phenotypic and genotypic expression of these microorganisms aid in their successful adaptation and shape fermentation outcomes. Furthermore, there is still a vast opportunity to understand strain level implications on community assembly. Translating these findings will also help in improving other fermentation systems to help gain more control over the fermentation process and maintain consistent and superior product quality. Full article
(This article belongs to the Special Issue Back to the Future: Traditional and Novel Fermented Foods for Secure, Safe, Sustainable and Sustaining Foods)
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