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Microbial Biotechnology in Food
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Microbial Biotechnology in Food

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Molecular Microbiology".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 2080

Special Issue Editor

Dr. Josué Delgado Perón

E-Mail Website
Guest Editor
Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
Interests: antifungal compounds; proteomics; mycotoxins; metabolomics; food safety; bioprotective agents
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microorganisms possess an enormous potential to transform substrates. Nutrient-rich foods are a perfect substrate to sustain microbial growth and be transformed into different ones. Additionally, the inclusion of microorganisms in food is usually well-accepted by consumers, since they are within the clean label tendency.

Thus, the use of these microorganisms could contribute to the development of new foods, increase their safety and enhance their physicochemical and sensory properties, as well as their nutritional composition. Finally, the ability of microorganisms to positively impact human health, such as the pre-, pro- and postbiotic activities, deserves to be studied.

Therefore, this Special Issue will focus on the research of the molecular mechanisms and application of microbial biotechnology in food.

Dr. Josué Delgado Perón
Guest Editor

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. International Journal of Molecular Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. 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

  • microbial biotechnology
  • nutrients
  • food
  • molecular mechanisms

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Published Papers (2 papers)

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Research

12 pages, 2317 KiB  
Article
Microbial Dynamics and Pathogen Control During Fermentation of Distiller Grains: Effects of Fermentation Time on Feed Safety
by Mingming Zhu, Duhan Xu, Chaosheng Liao, Tiantian Zhang, Bijun Zhou, Kaigong Wang, Ping Li, Zhentao Cheng and Chao Chen
Int. J. Mol. Sci. 2024, 25(21), 11463; https://doi.org/10.3390/ijms252111463 - 25 Oct 2024
Viewed by 501
Abstract
Determining the effects of fermentation duration on the microbial ecosystem, potential pathogenic risks, and metabolite generation during the fermentation of distilled grains is essential for safeguarding the safety and enhancing the nutritional profile of animal feed. This study investigates the effect of varying [...] Read more.
Determining the effects of fermentation duration on the microbial ecosystem, potential pathogenic risks, and metabolite generation during the fermentation of distilled grains is essential for safeguarding the safety and enhancing the nutritional profile of animal feed. This study investigates the effect of varying fermentation times (9, 30, and 60 days) on microbial diversity, pathogenic risk, and metabolite profiles in distiller grains using 16S rDNA sequencing and LC–MS-based metabolomics. The results showed that early fermentation (9–30 days) enhanced the abundance of beneficial bacteria, such as Lactobacillus reuteri and Lactobacillus pontis (p < 0.05), while pathogenic bacteria, like Serratia marcescens and Citrobacter freundii, were significantly reduced (p < 0.05). Metabolomic analysis revealed an increase in unsaturated fatty acids and the degradation of biogenic amines during early fermentation. However, prolonged fermentation (60 days) led to a resurgence of pathogenic bacteria and reduced the synthesis of essential metabolites. These findings suggest that fermentation duration must be optimized to balance microbial safety and nutrient quality, with 30 days being the optimal period to reduce pathogenic risks and enhance feed quality. Full article
(This article belongs to the Special Issue Microbial Biotechnology in Food)
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17 pages, 4938 KiB  
Article
The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum
by Jürgen J. Heinisch, Andrea Murra, Lucía Fernández Murillo and Hans-Peter Schmitz
Int. J. Mol. Sci. 2024, 25(4), 2395; https://doi.org/10.3390/ijms25042395 - 18 Feb 2024
Cited by 3 | Viewed by 1260
Abstract
Hanseniaspora uvarum is the predominant yeast species in the majority of wine fermentations, which has only recently become amenable to directed genetic manipulation. The genetics and metabolism of H. uvarum have been poorly studied as compared to other yeasts of biotechnological importance. This [...] Read more.
Hanseniaspora uvarum is the predominant yeast species in the majority of wine fermentations, which has only recently become amenable to directed genetic manipulation. The genetics and metabolism of H. uvarum have been poorly studied as compared to other yeasts of biotechnological importance. This work describes the construction and characterization of homozygous deletion mutants in the HuZWF1 gene, encoding glucose-6-phosphate dehydrogenase (G6PDH), which provides the entrance into the oxidative part of the pentose phosphate pathway (PPP) and serves as a major source of NADPH for anabolic reactions and oxidative stress response. Huzwf1 deletion mutants grow more slowly on glucose medium than wild-type and are hypersensitive both to hydrogen peroxide and potassium bisulfite, indicating that G6PDH activity is required to cope with these stresses. The mutant also requires methionine for growth. Enzyme activity can be restored by the expression of heterologous G6PDH genes from other yeasts and humans under the control of a strong endogenous promoter. These findings provide the basis for a better adaptation of H. uvarum to conditions used in wine fermentations, as well as its use for other biotechnological purposes and as an expression organism for studying G6PDH functions in patients with hemolytic anemia. Full article
(This article belongs to the Special Issue Microbial Biotechnology in Food)
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