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Microorganisms
Special Issues
Advances in Food Microbial Biotechnology
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Advances in Food Microbial Biotechnology

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 January 2025) | Viewed by 2056

Special Issue Editor

Dr. Luis Guillermo González-Olivares

E-Mail Website
Guest Editor
Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42184, Hidalgo, Mexico
Interests: lactic fermentation; prebiotics, probiotics and lactic acid bacteria metabolism
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Advances in food microbial biotechnology have significantly transformed the food industry. Advanced techniques have been developed to improve food production and quality using microorganisms such as bacteria, fungi and yeasts. For example, controlled fermentation has optimized the production of products such as cheeses, yogurts and bread, increasing their flavor, texture and nutritional value. In addition, genetic engineering allows for microbial strains to be modified to produce functional ingredients, such as probiotics and prebiotics, that benefit digestive health. Biotechnology has also allowed for the creation of microorganisms capable of breaking down toxic compounds in foods, improving their safety. Another promising area is sustainable food production using microorganisms, such as creating alternative proteins from yeast and bacteria, reducing dependence on traditional resources. These advances optimize food production and promote healthier and more sustainable eating.

Dr. Luis Guillermo González-Olivares
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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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

  • microbial biotechnology
  • food industry
  • microorganisms
  • controlled fermentation
  • genetic engineering
  • probiotics
  • prebiotics
  • food safety
  • sustainable food production
  • alternative proteins

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Published Papers (3 papers)

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Research

17 pages, 1668 KiB  
Article
Analysis of Bacterial and Fungal Communities and Organic Acid Content in New Zealand Lambic-Style Beers: A Climatic and Global Perspective
by Aghogho Ohwofasa, Manpreet Dhami, Christopher Winefield and Stephen L. W. On
Microorganisms 2025, 13(2), 224; https://doi.org/10.3390/microorganisms13020224 - 21 Jan 2025
Viewed by 595
Abstract
Beer produced by autochthonous microbial fermentation is a long-established craft beer style in Belgium that has now been implemented commercially in New Zealand. We used a metabarcoding approach to characterize the microbiome of 11 spontaneously fermented beers produced by a single brewery in [...] Read more.
Beer produced by autochthonous microbial fermentation is a long-established craft beer style in Belgium that has now been implemented commercially in New Zealand. We used a metabarcoding approach to characterize the microbiome of 11 spontaneously fermented beers produced by a single brewery in Oamaru from 2016 to 2022. Key organic acid concentrations were also determined. Both bacterial and fungal populations varied considerably between vintages and between individual brews produced in 2020. Similarly, for organic acids, the concentrations of L-malic acid, succinic acid, and L-lactic acid statistically differed from one vintage to another. Moreover, a correlation between the concentrations of certain organic acids and microbial composition was inferred by ordination analyses. Through reference to publicly available climate data, humidity and maximum temperature seemed to enhance the abundance of Penicillium and Hanseniaspora in beer microbiota. However, comparison with previously published studies of Belgian lambic beers, similar Russian ales, and publicly available temperature data from these regions showed that the microbial populations of these were relatively stable despite greater extremes of weather. Our results suggest that while climatic variables may influence microbial populations during beer making that employs autochthonous fermentation in New Zealand, such variation is not evident where similar beers are produced in facilities with a long-established history of production. These findings have implications for lambic-style beer production in the context of global climate change, notably where microbial populations may lack environmental adaptation. Full article
(This article belongs to the Special Issue Advances in Food Microbial Biotechnology)
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13 pages, 2480 KiB  
Article
Optimization of Medium Composition and Fluidized Bed Drying Conditions for Efficient Production of Dry Yeast
by Hyun-Jin Kang, Hwan Hee Yu, Chang-Won Cho, Young Kyung Rhee, Tae-Wan Kim and Young-Wook Chin
Microorganisms 2025, 13(1), 22; https://doi.org/10.3390/microorganisms13010022 - 26 Dec 2024
Viewed by 501
Abstract
Yeast formulations such as dry yeast are essential for supplying microbial starters to the alcoholic beverage industry. In Korea, the expensive freeze-drying method is used to manufacture brewer’s dry yeast, and therefore an economical process such as fluidized bed drying is needed. In [...] Read more.
Yeast formulations such as dry yeast are essential for supplying microbial starters to the alcoholic beverage industry. In Korea, the expensive freeze-drying method is used to manufacture brewer’s dry yeast, and therefore an economical process such as fluidized bed drying is needed. In the dry yeast manufacturing process, the medium and drying conditions are key factors that determine its quality and manufacturing cost. In this study, we aimed to optimize the medium composition and fluidized bed drying conditions for the efficient production of dry yeast. Muscovado and corn steep liquor were used as the carbon and nitrogen sources, respectively, and their optimal concentrations were identified using response surface methodology for efficient cultivation of Saccharomyces cerevisiae ReY4-7 isolated from nuruk. Central composite design analysis revealed that the optimal medium composition was 146.12 g/L muscovado and 58.68 g/L corn steep liquor. A dry cell weight of 36 g/L was achieved during 24 h of batch fermentation in a 30-L bioreactor containing this medium. Analysis of protective agents against fluidized bed drying revealed Span 80 as the strongest protective agent for S. cerevisiae ReY4-7. Response surface methodology revealed 50 °C and 41.45 min as the optimal fluidized bed drying conditions, under which the viable cell count reached 10.28 log CFU/g, comparable to that of the commercial dry yeast products. Overall, optimization of the medium and drying conditions significantly improved the final cell concentration in the cultivation process and the viable cell count in the drying process of dry yeast. Full article
(This article belongs to the Special Issue Advances in Food Microbial Biotechnology)
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13 pages, 5013 KiB  
Article
The Yeast F-Box Protein Met30 Regulates Proline Utilization Independently of Transceptor Can1 Under Nutrient-Rich Conditions
by Akira Nishimura, Ryoya Tanahashi and Hiroshi Takagi
Microorganisms 2024, 12(12), 2510; https://doi.org/10.3390/microorganisms12122510 - 5 Dec 2024
Cited by 1 | Viewed by 678
Abstract
Proline is the most abundant amino acid in wine and beer, largely due to the limited utilization of proline by the yeast Saccharomyces cerevisiae during fermentation. Previous studies have shown that the arginine transporter Can1 plays a role in regulating proline utilization by [...] Read more.
Proline is the most abundant amino acid in wine and beer, largely due to the limited utilization of proline by the yeast Saccharomyces cerevisiae during fermentation. Previous studies have shown that the arginine transporter Can1 plays a role in regulating proline utilization by acting as a transceptor, combining the functions of both a transporter and a receptor for basic amino acids. However, the CAN1-disrupted strains have exhibited the inhibition of proline utilization under nutrient-rich conditions, indicating that additional factors beyond basic amino acids contribute to the inhibition of proline utilization. Here, we used the parent strain with the CAN1 deletion to derive mutants that can utilize proline even under nutrient-rich conditions. A genomic analysis revealed a mutation in the MET30 gene, which encodes an F-box subunit of the SCF ubiquitin ligase complex, that causes reduced Met30 function. Importantly, we found that Met30 and Can1 independently regulate proline utilization. Our screening showed that the Met30-dependent inhibition of proline utilization occurs when ammonium ions, methionine or cysteine, and another amino acid (especially threonine or isoleucine) are present simultaneously. The present data offer new insights into the regulation of proline metabolism. Full article
(This article belongs to the Special Issue Advances in Food Microbial Biotechnology)
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