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Applied Microbiology
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Tradition and Modernity in Fermented Foods: Emerging Trends to Promote...
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Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More

A special issue of Applied Microbiology (ISSN 2673-8007).

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 18534

Special Issue Editor

Dr. Fani Th Mantzouridou

E-Mail Website
Guest Editor
School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: food chemistry; quality/process control; food biotechnology; fermented foods; bio-based food ingredients; valorization of agro-industrial wastes and residues; in vivo assessment of antioxidant activity; design of experiments
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods are of high economic and practical significance. However, the majority of these food products remain strongly tied to regional and cultural features around the world, which reflect the local characteristics of related research and industry from different regions. At present, advanced biotechnology tools have revolutionized our ability to better control the fermentation process and to improve safety, quality, and nutritional issues without loss of the particular attributes of fermented foods through the use of modernized processes.

In this view, we welcome research papers regarding the following themes (not an exhaustive list):

  • Research for the molecular profiling of fermentation-related microorganisms and interactions, including omics-based approaches;
  • Starter culture technology to improve the quality and safety of fermented foods;
  • Improvement of the fermentation process toward more sustainable and healthy fermented foods, including lesser-known ethnic fermented foods that allow local communities to moderate/diminish the impact of COVID-19 and improve food security;
  • Functional microbial metabolites of fermented foods;
  • Molecular markers for the traceability in fermented food origin and safety issues.

Dr. Fani Mantzouridou
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. Applied Microbiology is an international peer-reviewed open access quarterly 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 1000 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.

Published Papers (2 papers)

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Research

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9 pages, 1067 KiB  
Article
Enumeration of Brettanomyces in Wine Using Impedance
by Sanelle van Wyk and Filipa V. M. Silva
Appl. Microbiol. 2021, 1(2), 352-360; https://doi.org/10.3390/applmicrobiol1020024 - 23 Aug 2021
Cited by 2 | Viewed by 2784
Abstract
Brettanomyces bruxellensis is a wine spoilage concern in wineries around the world. In order to maintain wine quality during storage and ageing, it is imperative to control and monitor this yeast. Being a fastidious slow growing yeast, which requires 5 to 14 days [...] Read more.
Brettanomyces bruxellensis is a wine spoilage concern in wineries around the world. In order to maintain wine quality during storage and ageing, it is imperative to control and monitor this yeast. Being a fastidious slow growing yeast, which requires 5 to 14 days of incubation for visible growth in agar plates, it is difficult to detect growth (colonies) by conventional agar plate count method. Yeast enumeration by impedance was investigated because previous research using other microorganisms has shown that it is potentially faster than plate counting. The relationship between plate counting and impedance detection times was investigated for Brettanomyces inoculated in red wine samples. A linear relationship between log plate count concentrations and impedance detection times was found. Incubation time was reduced from 120 h down to 0.9 and 57.7 h for samples with 6.7 × 107 and 1.8 × 102 cfu/mL, respectively, using the ‘indirect’ impedance method. The ‘direct’ method also reduced the incubation times to 9.5 and 81.9 h, for the same concentrations. The ‘indirect’ impedance method has the potential to be used by the wine industry to control and monitor the Brettanomyces numbers in wines. Full article
(This article belongs to the Special Issue Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More)
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Review

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31 pages, 2845 KiB  
Review
Advances in Kombucha Tea Fermentation: A Review
by Laura M. Nyhan, Kieran M. Lynch, Aylin W. Sahin and Elke K. Arendt
Appl. Microbiol. 2022, 2(1), 73-103; https://doi.org/10.3390/applmicrobiol2010005 - 15 Jan 2022
Cited by 21 | Viewed by 14292
Abstract
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence [...] Read more.
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing. Full article
(This article belongs to the Special Issue Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More)
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