Next Article in Journal
Rotaviruses in Wild Ungulates from Germany, 2019–2022
Previous Article in Journal
The Hormetic Effect Observed for Benzalkonium Chloride and Didecyldimethylammonium Chloride in Serratia sp. HRI
Previous Article in Special Issue
Characterization of Bacterial Cellulose Produced by Komagataeibacter maltaceti P285 Isolated from Contaminated Honey Wine
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:

Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial

Vincenzina Fusco
Hikmate Abriouel
2 and
Evandro Leite de Souza
Institute of Sciences of Food Production of the National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy
Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Author to whom correspondence should be addressed.
Microorganisms 2023, 11(3), 565;
Submission received: 14 February 2023 / Revised: 16 February 2023 / Accepted: 17 February 2023 / Published: 24 February 2023
Numerous and heterogeneous populations of beneficial microorganisms originating from raw materials, equipment, and production and processing environments can affect the fermentation process by their metabolic activities, allowing for the enhancement of the nutritional value, sensory characteristics, overall quality, safety, and shelf-life of final food products [1,2,3]. In addition to the beneficial technological microorganisms, probiotic microorganisms or living microorganisms genetically similar to strains used as probiotics may occur in fermented foods, which may provide health benefits beyond those of the starting food materials [4,5,6].
On the other hand, multiple sources of the contamination of raw materials, equipment, and environments involved in the manufacturing of fermented foods may allow for the establishment and proliferation of spoilage and pathogenic microorganisms, which can cause alterations in the final products and threaten consumer health [2,7].
This Special Issue of Microorganisms, dedicated to “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”, aimed at collecting new studies concerning any aspect of pro-technological, probiotic, spoilage, and/or pathogenic microorganisms occurring in fermented foods, as well as on the characterization, evolution, and metabolism of microbiota that occurs during the production, storage, and distribution of these products.
In their study, Hussain et al. [8] examined the bacterial composition of fermented fruit products and evaluated their safety using high-throughput 16S-rRNA metagenetic analysis.
Jeong et al. [9] investigated the quality of traditionally made donejang, a fermented soybean product, using 29 samples originating from different regions of Korea. In particular, the biogenic amine content, bacterial composition, and metabolic functions were assessed.
Fagbemigun et al. [10] investigated by culture-dependent and -independent methods the microbial diversity of nono, a traditional fermented dairy food produced from cow’s milk in Nigeria, and selected a potential starter culture to be used to improve the microbial safety and quality of nono.
Song et al. [11] assessed the probiotic potential of Pediococcus acidilactici M76 for the lactic acid fermentation of black raspberry extract, whereas Thongwai et al. [12] identified a bacterial isolate from contaminated honey wine in a honey factory in northern Thailand, as belonging to the Komagataeibacter maltaceti species, and characterized its ability to produce bacterial cellulose.
Finally, Podrzaj et al. [13] compared the phenotypes of 12 Clostridium tyrobutyricum strains with different genotypic and proteotypic profiles, showing that strain-specific germination and growth characteristics should be considered among other factors to evaluate the risk of cheese spoilage by this spoilage agent of hard and semi-hard cheeses.

Conflicts of Interest

The authors declare no conflict of interest.


  1. Fusco, V.; Chieffi, D.; De Angelis, M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J. Dairy Sci. 2022, 105, 9347–9366. [Google Scholar] [CrossRef] [PubMed]
  2. Fusco, V.; Chieffi, D.; Fanelli, F.; Logrieco, A.F.; Cho, G.-S.; Kabisch, J.; Boehnlein, C.; Franz, C.M.A.P. Microbial quality and safety of milk and milk products in the 21st century. Compr. Rev. Food Sci. Food Saf. 2020, 19, 2013–2049. [Google Scholar] [CrossRef] [PubMed]
  3. Quero, M.G.; Fusco, V.; Cocconcelli, P.S.; Owczarek, L.; Borcakli, M.; Fontana, C.; Skapska, S.; Jasinska, U.T.; Ozturk, T.; Morea, M. Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life. Food Microbiol. 2014, 38, 179–191. [Google Scholar] [CrossRef] [PubMed]
  4. Brito Sampaio, K.; Fusco, V.; de Brito Alves, J.L.; Leite de Souza, E. Chapter 1—Probiotics: Concepts, evolution, and applications. In Probiotics for Human Nutrition in Health and Disease; Leite de Souza, E., de Brito Alves, J.L., Fusco, V., Eds.; Academic Press: Cambridge, MA, USA, 2022; ISBN 9780323899086. [Google Scholar] [CrossRef]
  5. Fusco, V.; Chieffi, D.; Benomar, N.; Abriouel, H. Chapter 4—Indigenous probiotic microorganisms in fermented foods. In Probiotics for Human Nutrition in Health and Disease; Leite de Souza, E., de Brito Alves, J.L., Fusco, V., Eds.; Academic Press: Cambridge, MA, USA, 2022; ISBN 9780323899086. [Google Scholar] [CrossRef]
  6. Leite de Souza, E.; de Brito Alves, J.L.; Fusco, V. (Eds.) Probiotics for Human Nutrition in Health and Disease; Academic Press: Cambridge, MA, USA, 2022; ISBN 978-0-323-89908-6. [Google Scholar] [CrossRef]
  7. Franz, C.M.A.P.; den Besten, H.M.W.; Böhnlein, C.; Gareis, M.; Zwietering, M.H.; Fusco, V. Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria. Trends Food Sci. Technol. 2018, 81, 155–158. [Google Scholar] [CrossRef]
  8. Hussain, B.; Chen, J.S.; Hsu, B.M.; Chu, I.T.; Koner, S.; Chen, T.H.; Rathod, J.; Chan, M.W.Y. Deciphering bacterial community structure, functional prediction and food safety assessment in fermented fruits using next-generation 16S rRNA amplicon sequencing. Microorganisms 2021, 9, 1574. [Google Scholar] [CrossRef] [PubMed]
  9. Jeong, S.J.; Ryu, M.S.; Yang, H.J.; Wu, X.H.; Jeong, D.Y.; Park, S.M. Bacterial distribution, biogenic amine contents, and functionalities of traditionally made doenjang, a long-term fermented soybean food, from different areas of Korea. Microorganisms 2021, 9, 1348. [Google Scholar] [CrossRef] [PubMed]
  10. Fagbemigun, O.; Cho, G.S.; Rösch, N.; Brinks, E.; Schrader, K.; Bockelmann, W.; Oguntoyinbo, F.A.; Franz, C.M.A.P. Isolation and characterization of potential starter cultures from the Nigerian Fermented milk product nono. Microorganisms 2021, 9, 640. [Google Scholar] [CrossRef] [PubMed]
  11. Song, Y.R.; Lee, C.M.; Lee, S.H.; Baik, S.H. Evaluation of probiotic properties of Pediococcus acidilactici M76 producing functional exopolysaccharides and its lactic acid fermentation of black raspberry extract. Microorganisms 2021, 9, 1364. [Google Scholar] [CrossRef] [PubMed]
  12. Thongwai, N.; Futui, W.; Ladpala, N.; Sirichai, B.; Weechan, A.; Kanklai, J.; Rungsirivanich, P. Characterization of bacterial cellulose produced by Komagataeibacter maltaceti P285 isolated from contaminated honey wine. Microorganisms 2022, 10, 528. [Google Scholar] [CrossRef] [PubMed]
  13. Podrzaj, L.; Burtscher, J.; Küller, F.; Domig, K.J. Strain-Dependent cheese spoilage potential of Clostridium tyrobutyricum. Microorganisms 2020, 8, 1836. [Google Scholar] [CrossRef] [PubMed]
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Fusco, V.; Abriouel, H.; de Souza, E.L. Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial. Microorganisms 2023, 11, 565.

AMA Style

Fusco V, Abriouel H, de Souza EL. Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial. Microorganisms. 2023; 11(3):565.

Chicago/Turabian Style

Fusco, Vincenzina, Hikmate Abriouel, and Evandro Leite de Souza. 2023. "Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial" Microorganisms 11, no. 3: 565.

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop