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Processes
Special Issues
Microbial Cultures in Food Production
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Microbial Cultures in Food Production

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 27253

Special Issue Editors

Prof. Dr. Massimo Iorizzo

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Guest Editor
Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
Interests: food biotechnology; starter, protective, and probiotics cultures; lactic acid bacteria; yeasts; fermentation
Special Issues, Collections and Topics in MDPI journals
Prof. Elena Sorrentino

E-Mail Website
Guest Editor
Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
Interests: food biotechnology; starter, protective, and probiotics cultures; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Micro-organisms have played a role in mankind’s transformation and conservation of food for millennia. The epochal breakthrough due to Pasteur in the mid-19th century has led to an ever-deepening scientific understanding of the contribution that bacteria, yeast, and mold can make to the food industry.

From micro-organisms traditionally used in food processing, new fields of application have arisen on the basis of extensive scientific research that has allowed us to utilize specific features of microbial food cultures (MFCs) for specific applications. They contribute to one of the, or multiple, unique properties of food, especially with regard to flavor, color, texture, wholesomeness, health and nutritional benefits, and food safety, through protection and conservation. MFC preparations have traditionally been used as food ingredients at one or more stages in the food manufacturing process to develop their desired metabolic activity.

In this Special Issue, we intend to present a collection of scientific contributions on the selection, use, and role of MFCs (starter and protective cultures) in the food industry. Starter cultures are live micro-organisms inoculated directly into food materials in order to bring about desired and predictable changes in the finished product. Protective cultures are live micro-organisms that are added deliberately to foods to control their bacteriological status without changing their technological and sensory qualities.

Prof. Massimo Iorizzo
Prof. Elena Sorrentino
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. Processes 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 2400 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

  • protective culture
  • starter cultures
  • food biotechnology
  • microbial food cultures (MFCs)
  • food quality (nutritional and sensory)
  • food safety

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Published Papers (7 papers)

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Research

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14 pages, 1592 KiB  
Article
Block Freeze Concentration Processes for Goat Milk Aiming at the Elaboration of an Innovative Functional Fermented Milk
by Maria Helena Machado Canella, Amanda Alves Prestes, Erick Almeida Esmerino, Eduard Hernández, Adriano Gomes da Cruz, Tatiana Colombo Pimentel and Elane Schwinden Prudencio
Processes 2024, 12(11), 2346; https://doi.org/10.3390/pr12112346 - 25 Oct 2024
Viewed by 485
Abstract
The development of functional dairy products has increasingly become a focus of the dairy industry, with goat milk gaining prominence due to its nutritional properties and digestibility. This study aimed to evaluate the effects of freeze concentration processes on skimmed goat milk, observing [...] Read more.
The development of functional dairy products has increasingly become a focus of the dairy industry, with goat milk gaining prominence due to its nutritional properties and digestibility. This study aimed to evaluate the effects of freeze concentration processes on skimmed goat milk, observing its potential prebiotic effects and impacts on the physical, chemical, microbiological, rheological, and sensory profiles of fermented milk, using the Preferred Attributes Elicitation (PAE) methodology. Skimmed goat milk was initially concentrated using the gravitational block freeze concentration technique. A fermented milk containing probiotics (FM1) was produced from this concentrate. In addition, two other samples were developed: one with skimmed goat’s milk, 6% inulin, and probiotics (FM2) and another using whole goat’s milk with probiotics as a control (FM3). The results indicated that the freezing concentration process resulted in a concentrate with 14.70 ± 0.06 g 100 g−1 of total solids. Among the three types of fermented milk, FM1 presented the highest values of total solids and titratable acidity. Regarding color, both FM1 and FM2 tended towards yellowish and greenish tones, while FM3 presented a greater luminosity. During storage, all fermented milks maintained their probiotic properties. The freeze concentration process increased the viscosity of FM1, a characteristic also evidenced in the sensory evaluations using PAE. In contrast, FM2 presented a rheological behavior similar to that of the control (FM3). Regarding sensory acceptance, FM1 had lower acceptance regarding aroma, being described as having notes of “goat flavor” and “acid” and being “salty”. The PAE methodology proved effective in characterizing the sensory qualities of the products, providing valuable information for developing new dairy products. These results offer an important theoretical basis for the industrial production of functional dairy products based on goat’s milk, helping to evaluate quality characteristics and optimize manufacturing processes. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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12 pages, 814 KiB  
Article
Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality
by Khalid A. Alsaleem and Mahmoud E. A. Hamouda
Processes 2024, 12(5), 990; https://doi.org/10.3390/pr12050990 - 13 May 2024
Cited by 3 | Viewed by 1909
Abstract
The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY) properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95 ± 2 °C for 16 s, cooled to 40 ± 1 °C, and then divided into [...] Read more.
The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY) properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95 ± 2 °C for 16 s, cooled to 40 ± 1 °C, and then divided into six treatment lots. The treatments included the following: T1 (control), T2 (0.2% XG), T3 (0.4% XG), T4 (0.6% XG), T5 (0.8% XG), and T6 (1% XG). A proportion of 2% of a mixed starter culture from Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), and Bifidobacterium bifidum (BB) in the ratio 1:1:1 was added. Yogurt was manufactured following the standard manufacturing protocol. Chemical composition and texture were determined at fresh time, while water-holding capacity (WHC), viscosity, and syneresis % were determined at 0, 7, 14, and 21 days of storage. Total bacterial counts (TBC), lactobacilli, streptococci, and bifidobacteria counts were determined at 0, 7, 14, and 21 days of storage. Sensory analysis was performed immediately upon the cooling stage (time zero) and then after 14 and 21 days of storage. The experiment was performed in trice. The results obtained showed that the addition of XG in LFY significantly (p < 0.05) decreases the pH, total protein (TP), and ash, and significantly (p < 0.05) increased the total solids (TS). Additionally, the addition of XG led to a significant (p < 0.05) increase in hardness, WHC, and viscosity; however, syneresis significantly (p < 0.05) decreased. The addition of higher amounts of XG led to a significant (p < 0.05) decrease in the TBC and led to a significant (p < 0.05) increase in counts of ST, LB, and BB during the first two weeks of the storage period. Sensory evaluation revealed that increasing the XG concentration up to 0.8% increased the product’s acceptability among panelists; however, further increasing the concentration to 1% had a detrimental impact on its acceptability. To conclude, this study showed that XG can be used as a stabilizer in the manufacturing of LFY as well as a prebiotic for starter culture and improve the quality of LFY. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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15 pages, 2365 KiB  
Article
MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk
by Nataša Mikulec, Jasminka Špoljarić, Dijana Plavljanić, Nina Lovrić, Fabijan Oštarić, Jasenka Gajdoš Kljusurić, Khan Mohd. Sarim, Nevijo Zdolec and Snježana Kazazić
Processes 2024, 12(4), 731; https://doi.org/10.3390/pr12040731 - 4 Apr 2024
Cited by 1 | Viewed by 1607
Abstract
The number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk. The aim of this work was to determine such aerobic mesophilic bacteria and their number in raw unpreserved milk and milk preserved with sodium [...] Read more.
The number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk. The aim of this work was to determine such aerobic mesophilic bacteria and their number in raw unpreserved milk and milk preserved with sodium azide. In 40 collected samples, the total number of aerobic mesophilic bacteria was determined using the classical method of counting colonies on a nutrient medium according to the international standard HRN EN ISO 4833-1:2013. The results showed a trend of decreasing the number of grown colonies in milk preserved with sodium azide. MALDI-TOF mass spectrometry also successfully identified 392 bacterial colonies in raw unpreserved milk samples and 330 colonies in preserved milk samples. Of these, 30 genera and 54 bacterial species were identified in the raw unpreserved milk samples, while 27 genera and 41 bacterial species were identified in the preserved samples. By using a collective approach, the present study provided a more detailed insight into milk’s hygienic quality and the presence of certain species before and after the preservation with sodium azide. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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12 pages, 586 KiB  
Article
Essential Oil of Greek Citrus sinensis cv New Hall - Citrus aurantium Pericarp: Effect upon Cellular Lipid Composition and Growth of Saccharomyces cerevisiae and Antimicrobial Activity against Bacteria, Fungi, and Human Pathogenic Microorganisms
by Eleni Bozinou, Vassilis Athanasiadis, Theodoros Chatzimitakos, Christos Ganos, Olga Gortzi, Panagiota Diamantopoulou, Seraphim Papanikolaou, Ioanna Chinou and Stavros I. Lalas
Processes 2023, 11(2), 394; https://doi.org/10.3390/pr11020394 - 28 Jan 2023
Cited by 3 | Viewed by 1835
Abstract
In this study, the essential oil (EO) from the peel of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was studied in terms of its antimicrobial properties as well as its effect on Saccharomyces cerevisiae. According to the analysis [...] Read more.
In this study, the essential oil (EO) from the peel of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was studied in terms of its antimicrobial properties as well as its effect on Saccharomyces cerevisiae. According to the analysis of the EO, 48 compounds are contained in it, with the main compounds being limonene, β-pinene, myrcene, α-pinene, valencene, and α-terpineol. As regards its antimicrobial properties, the EO was evaluated against nine human pathogenic microorganisms, six bacteria, and three fungi. Taking the results into account, it was apparent that Gram-negative bacteria were the most susceptible to the addition of the EO, followed by the Gram-positive bacteria, and finally the examined yeasts. The minimum inhibitory concentrations were found to be lower compared to other studies. Finally, the effect of the EO on the biochemical behavior of the yeast Saccharomyces cerevisiae LMBF Y-16 was investigated. As the concentration of the EO increased, the more the exponential phase of the microbial growth decreased; furthermore, the biomass yield on the glucose consumed significantly decreased with the addition of the oil on the medium. The addition of the EO in small concentrations (e.g., 0.3 mL/L) did not present a remarkable negative effect on both the final biomass concentration and maximum ethanol quantity produced. In contrast, utilization of the extract in higher concentrations (e.g., 1.2 mL/L) noticeably inhibited microbial growth as the highest biomass concentration achieved, maximum ethanol production, and yield of ethanol produced per glucose consumed drastically declined. Concerning the composition of cellular lipids, the addition of the EO induced an increment in the concentration of cellular palmitic, stearic, and linoleic acids, with a concomitant decrease in the cellular palmitoleic acid and oleic acids. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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14 pages, 718 KiB  
Article
Identification of Synbiotics Conducive to Probiotics Adherence to Intestinal Mucosa Using an In Vitro Caco-2 and HT29-MTX Cell Model
by Gabriela Krausova, Iveta Hynstova, Roman Svejstil, Iva Mrvikova and Robert Kadlec
Processes 2021, 9(4), 569; https://doi.org/10.3390/pr9040569 - 24 Mar 2021
Cited by 8 | Viewed by 2857
Abstract
The ability of bacteria to adhere to the intestinal mucosa is a critical property necessary for the long-term colonization of the intestinal tract. This ability can be highly sensitive to the presence of prebiotics. However, limited data are available in this respect for [...] Read more.
The ability of bacteria to adhere to the intestinal mucosa is a critical property necessary for the long-term colonization of the intestinal tract. This ability can be highly sensitive to the presence of prebiotics. However, limited data are available in this respect for beneficial bacteria such as probiotics or resident gut microbiota. We previously demonstrated that the presence of prebiotics may decrease adherence in several pre- and probiotic combinations. Thus, characterizing the interactions between numerous combinations involving different classes of pre- and probiotics can be crucial in identifying new synbiotics. Accordingly, here, we extend our prior analyses to evaluate the adhesion of five lactobacilli, six bifidobacteria, and one probiotic Escherichia coli strains, as commercial probiotics or promising probiotic candidates, together with the cariogenic Bifidobacterium dentium strain. As an in vitro intestinal mucosa model, Caco-2 and mucin-secreting HT29-MTX cells were co-cultured at 9:1 in the presence or absence of prebiotics. Commercial inulin-type fructooligosaccharide prebiotics Orafti® GR, Orafti® P95, and galactooligosaccharide-based prebiotic formula Vivinal®, including purified human milk oligosaccharides (HMOs) were added into the cultivation media as the sole sugar source (2.5% each). Adherence was tested using microtiter plates and was evaluated as the percentage of fluorescently labeled bacteria present in the wells after three washes. Consistent prebiotics-mediated enhanced adherence was observed only for the commercial probiotic strain E. coli O83. For the remaining strains, the presence of HMO or prebiotics Orafti® P95 or Orafti® GR decreased adherence, reaching statistical significance (p < 0.05) for three of out of eight (HMO) or five of out of 11 strains tested, respectively. Conversely, Vivinal® enhanced adhesion in six out of the 12 strains tested, and notably, it significantly attenuated the adherence of the cariogenic Bifidobacterium dentium Culture Collection of Dairy Microorganisms (CCDM) 318. To our knowledge, this represents the first report on the influence of commercial prebiotics and HMOs on the adhesion of the cariogenic Bifidobacterium sp. Vivinal® seems to be a promising prebiotic to be used in the formulation of synbiotics, supporting the adhesion of a wide range of probiotics, especially the strains B. bifidum BBV and BBM and the probiotic Escherichia coli O83. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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13 pages, 1252 KiB  
Article
Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
by Bruno Testa, Francesca Coppola, Silvia Jane Lombardi, Massimo Iorizzo, Francesco Letizia, Massimo Di Renzo, Mariantonietta Succi and Patrizio Tremonte
Processes 2021, 9(2), 326; https://doi.org/10.3390/pr9020326 - 10 Feb 2021
Cited by 10 | Viewed by 3048
Abstract
In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale [...] Read more.
In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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Review

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16 pages, 695 KiB  
Review
Role of Yeasts in the Brewing Process: Tradition and Innovation
by Massimo Iorizzo, Francesca Coppola, Francesco Letizia, Bruno Testa and Elena Sorrentino
Processes 2021, 9(5), 839; https://doi.org/10.3390/pr9050839 - 11 May 2021
Cited by 33 | Viewed by 13983
Abstract
Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in [...] Read more.
Nowadays, in the beer sector, there is a wide range of products, which differ for the technologies adopted, raw materials used, and microorganisms involved in the fermentation processes. The quality of beer is directly related to the fermentation activity of yeasts that, in addition to the production of alcohol, synthesize various compounds that contribute to the definition of the compositional and organoleptic characteristics. The microbrewing phenomenon (craft revolution) and the growing demand for innovative and specialty beers has stimulated researchers and brewers to select new yeast strains possessing particular technological and metabolic characteristics. Up until a few years ago, the selection of starter yeasts used in brewing was exclusively carried out on strains belonging to the genus Saccharomyces. However, some non-Saccharomyces yeasts have a specific enzymatic activity that can help to typify the taste and beer aroma. These yeasts, used as a single or mixed starter with Saccharomyces strains, represent a new biotechnological resource to produce beers with particular properties. This review describes the role of Saccharomyces and non-Saccharomyces yeasts in brewing, and some future biotechnological perspectives. Full article
(This article belongs to the Special Issue Microbial Cultures in Food Production)
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