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Journals
Microorganisms
Special Issues
Microbiology of Fermented Food and Beverages
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Microbiology of Fermented Food and Beverages

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

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 1463

Special Issue Editor

Dr. Teodora Emilia Coldea

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Interests: fermentation; yeast; bioactive compounds; by-products; beverages; sustainability; traditional product
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The current Special Issue aims to cover promising, recent, and novel research trends in food and beverage production within fermentation technology and microbiology. In addition, the objective of this Topic Project is concentrated on scientific reporting and high-quality papers based on developing and implementing technologies in food and beverage fermentation and the enhancement of processing performance and product quality and acceptance.

We invite researchers from a wide range of fields associated with, but not restricted to, the following themes:

  • New substrates for food and beverage fermentations;
  • Novel methods for the pretreatment of biomass targeting food and beverage fermentations;
  • New microbial strains for the production of alcoholic and non-alcoholic beverages;
  • The applicability of innovation and infrastructure as functional elements regulating food and beverage production and preservation;
  • Innovation and infrastructure used in forming functional foods with beneficial health effects;
  • The optimization of food and beverage fermentation parameters, including the modeling of the associated processes;
  • The physicochemical and sensory characterization of fermented food and beverage products;
  • The packaging interaction of fermented food and beverage products;
  • Scale-up production processes.

Dr. Teodora Emilia Coldea
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

  • fermentation
  • yeast lactic acid
  • bacteria
  • immobilized yeast
  • wine fermentation
  • cider fermentation
  • brewing alcoholic beverages
  • non-alcoholic beverages
  • safety sustainability
  • volatile compounds
  • phenolic compounds
  • sensory descriptors

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Published Papers (1 paper)

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Research

14 pages, 22850 KiB  
Article
Genotyping and Phenotyping of Indigenous Saccharomyces cerevisiae from a New Zealand Organic Winery and Commercial Sources Using Inter-Delta and MALDI-TOF MS Typing
by Junwen Zhang, Jeffrey E. Plowman, Bin Tian, Stefan Clerens and Stephen L. W. On
Microorganisms 2024, 12(7), 1299; https://doi.org/10.3390/microorganisms12071299 - 26 Jun 2024
Viewed by 1071
Abstract
We used inter-delta typing (IDT) and MALDI-TOF profiling to characterize the genetic and phenotypic diversity of 45 commercially available winemaking Saccharomyces cerevisiae strains and 60 isolates from an organic winemaker from Waipara, New Zealand, as a stratified approach for predicting the commercial potential [...] Read more.
We used inter-delta typing (IDT) and MALDI-TOF profiling to characterize the genetic and phenotypic diversity of 45 commercially available winemaking Saccharomyces cerevisiae strains and 60 isolates from an organic winemaker from Waipara, New Zealand, as a stratified approach for predicting the commercial potential of indigenous isolates. A total of 35 IDTs were identified from the commercial strains, with another 17 novel types defined among the Waipara isolates. IDT 3 was a common type among strains associated with champagne production, and the only type in commercial strains also observed in indigenous isolates. MALDI-TOF MS also demonstrated its potential in S. cerevisiae typing, particularly when the high-mass region (m/z 2000–20,000) was used, with most indigenous strains from each of two fermentation systems distinguished. Furthermore, the comparison between commercial strains and indigenous isolates assigned to IDT 3 revealed a correlation between the low-mass data (m/z 500–4000) analysis and the recommended use of commercial winemaking strains. Both IDT and MALDI-TOF analyses offer useful insights into the genotypic and phenotypic diversity of S. cerevisiae, with MALDI-TOF offering potential advantages for the prediction of applications for novel, locally isolated strains that may be valuable for product development and diversification. Full article
(This article belongs to the Special Issue Microbiology of Fermented Food and Beverages)
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