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Microorganisms
Special Issues
Probiotic Bacteria in Fermented Foods
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Probiotic Bacteria in Fermented Foods

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

Deadline for manuscript submissions: 30 April 2025 | Viewed by 2805

Special Issue Editor

Prof. Dr. Tomas García-Cayuela

E-Mail Website
Guest Editor
Escuela de Ingeniería y Ciencias, Food and Biotech Lab, Tecnologico de Monterrey, Ave. General Ramón Corona 2514, Zapopan 45138, Jalisco, México
Interests: cloning; food microbiology; microbial molecular biology; biotechnology; microbiology; PCR; food microbiology and safety; food safety; food science and technology; antimicrobials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have garnered significant interest among consumers and the scientific community due to their technological properties and potential health benefits. They serve as an effective vehicle for delivering probiotics, either by adding these microorganisms with proven probiotic capacity during fermentation or incorporating them in specific quantities post-fermentation to enhance health. In some cases, foods undergoing indigenous fermentation harbor microorganisms with probiotic potential. However, depending on the matrix, these probiotics may face challenges in survival and functionality, potentially impacting their health benefits. In this Special Issue, we aim to comprehensively explore the relationship between probiotics and fermented foods. Research articles and reviews are welcome, addressing topics such as the impact of probiotic addition on fermentation processes in plant and animal matrices and their technological and health effects. Additionally, the discovery of new probiotic strains from traditional and local fermented foods is of particular interest.

Prof. Dr. Tomas García-Cayuela
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

  • probiotic fermented food
  • health benefit
  • probiotic functionality
  • functional foods
  • indigenous fermentation

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Published Papers (2 papers)

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Research

19 pages, 1774 KiB  
Article
In Vitro Digestion of Vacuum-Impregnated Yam Bean Snacks: Pediococcus acidilactici Viability and Mango Seed Polyphenol Bioaccessibility
by Alba Cecilia Durán-Castañeda, Adela Yolanda Bueno-Durán, Manuel Iván Girón-Pérez, Juan Arturo Ragazzo-Sánchez, Jorge Alberto Sánchez-Burgos, Sonia Guadalupe Sáyago-Ayerdi and Victor Manuel Zamora-Gasga
Microorganisms 2024, 12(10), 1993; https://doi.org/10.3390/microorganisms12101993 - 30 Sep 2024
Viewed by 997
Abstract
This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial survival and polyphenol bioaccessibility. The snacks were prepared by vacuum impregnation (VI) with solutions containing either mango seed extract, P. [...] Read more.
This study investigates the in vitro digestion of vacuum-impregnated yam bean snacks enriched with Pediococcus acidilactici and mango seed polyphenols, focusing on bacterial survival and polyphenol bioaccessibility. The snacks were prepared by vacuum impregnation (VI) with solutions containing either mango seed extract, P. acidilactici, or a combination of both, followed by dehydration. The antimicrobial activity of the treatments was assessed against pathogens, revealing limited effectiveness, likely due to insufficient concentrations of mango seed extract and the intrinsic resistance of the bacteria. VI of mango seed extract improved the total soluble phenols (TSP) content up to 400% and maintained the initial probiotic concentration (106 cell/mL). In vitro digestion was performed to simulate gastrointestinal conditions, measuring the stability of TSP and the survival of P. acidilactici. The results indicated that the viability of P. acidilactici fluctuated throughout the digestion process (106 to 104 log UFC/g), the polyphenols showed varying degrees of bioaccessibility (11 to 30%), and the TSP content in the intestinal fraction ranged from 1.95 to 6.54 mg GAE/g. The study highlights the potential of VI for incorporating functional components into plant-based snacks, though further optimization is necessary to enhance the stability of P. acidilactici and the effectiveness of the bioactive ingredients. Full article
(This article belongs to the Special Issue Probiotic Bacteria in Fermented Foods)
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21 pages, 1934 KiB  
Article
Analysis of the Probiotic Potential of Lactiplantibacillus plantarum LB1_P46 Isolated from the Mexican Fermented Pulque Beverage: A Functional and Genomic Analysis
by Martha Giles-Gómez, Ximena Morales Huerta, Rodolfo Pastelin-Palacios, Constantino López-Macías, Mayrene Sarai Flores Montesinos, Fernando Astudillo-Melgar and Adelfo Escalante
Microorganisms 2024, 12(8), 1652; https://doi.org/10.3390/microorganisms12081652 - 12 Aug 2024
Viewed by 1503
Abstract
The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation [...] Read more.
The traditional Mexican fermented beverage pulque has been considered a healthy product for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one of the most abundant microbial groups during pulque fermentation. As traditional pulque is consumed directly from the fermentation vessel, the naturally associated LABs are ingested, reaching the consumer’s small intestine alive, suggesting their potential probiotic capability. In this contribution, we assayed the probiotic potential of the strain of Lactiplantibacillus plantarum LB1_P46 isolated from pulque produced in Huitzilac, Morelos State, Mexico. The characterization included resistance to acid pH (3.5) and exposure to bile salts at 37 °C; the assay of the hemolytic activity and antibiotic resistance profiling; the functional traits of cholesterol reduction and β-galactosidase activity; and several cell surface properties, indicating that this LAB possesses probiotic properties comparable to other LAB. Additionally, this L. plantarum showed significance in in vitro antimicrobial activity against several Gram-negative and Gram-positive bacteria and in vivo preventive anti-infective capability against Salmonella in a BALB/c mouse model. Several functional traits and probiotic activities assayed were correlated with the corresponding enzymes encoded in the complete genome of the strain. The genome mining for bacteriocins led to the identification of several bacteriocins and a ribosomally synthesized and post-translationally modified peptide encoding for the plantaricin EF. Results indicated that L. plantarum LB1_P46 is a promising probiotic LAB for preparing functional non-dairy and dairy beverages. Full article
(This article belongs to the Special Issue Probiotic Bacteria in Fermented Foods)
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