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Applied Sciences
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Role of Microbes in Agriculture and Food, 2nd Edition
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Role of Microbes in Agriculture and Food, 2nd Edition

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Agricultural Science and Technology".

Deadline for manuscript submissions: 30 October 2024 | Viewed by 1141

Special Issue Editors

Dr. Monika Kordowska-Wiater

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Guest Editor
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food microbiology; microbiological food analysis; yeasts; fermentation; biotechnological production of sweeteners; probiotics; production of biopreparations; microorganisms in plant protection
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Pytka

E-Mail Website
Guest Editor
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food microbiology; microbiological food analysis; food fermentation; lactic acid bacteria; probiotics; prebiotics; bacteriocins; exopolisaccharides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are inviting submissions for a Special Issue on the Role of Microbes in Agriculture and Food, 2nd Edition.

This Special Issue is devoted to the positive role of various microorganisms in agriculture, food production and environmental protection. The influence of soil and plant microbiota on the size and quality of crops, storage of raw materials and the quality of food produced has been known for years. The role of microorganisms is very important in ecological plant production, where chemical plant protection is replaced with biopreparations of microbiological origin. The participation of microorganisms in the production of fermented or functional food is invaluable. Microbes and their metabolites are also used in the preservation and protection of products against the growth of microorganisms, undesirable for commercial quality and safety, instead of chemical preservatives. The participation of microorganisms in the biotechnological use of waste materials from food production and agriculture is of great importance in environmental protection. In this Special Issue, we invite submissions of manuscripts concerning all the above topics. Both experimental studies as well as comprehensive reviews are welcome.

Dr. Monika Kordowska-Wiater
Dr. Monika Pytka
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. Applied Sciences is an international peer-reviewed open access semimonthly 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

  • starter cultures
  • probiotics
  • fermented food
  • microbial food quality
  • microorganisms in plant and crop protection
  • biopreparations
  • microbial metabolites
  • functional food
  • environmental protection
  • waste materials

Related Special Issue

Published Papers (3 papers)

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Research

17 pages, 3268 KiB  
Article
Influence of Zinc Oxide Nanoparticles in In Vitro Culture and Bacteria Bacillus thuringiensis in Ex Vitro Conditions on the Growth and Development of Blackberry (Rubus fruticosus L.)
by Anna Krzepiłko, Roman Prażak and Katarzyna Matyszczuk
Appl. Sci. 2024, 14(9), 3743; https://doi.org/10.3390/app14093743 (registering DOI) - 27 Apr 2024
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Abstract
The blackberry, valued for its delicious fruit, has gained attention for its medicinal bioactive compounds. In vitro cultivation methods, including nanoparticle enhancement, are increasingly chosen due to their advantages over traditional propagation techniques. We tested the effect of commercial zinc oxide nanoparticles (ZnONPs) [...] Read more.
The blackberry, valued for its delicious fruit, has gained attention for its medicinal bioactive compounds. In vitro cultivation methods, including nanoparticle enhancement, are increasingly chosen due to their advantages over traditional propagation techniques. We tested the effect of commercial zinc oxide nanoparticles (ZnONPs) on the growth and development of blackberry (Rubus fruticosus L.) of the Navaho variety in an in vitro culture on MS medium supplemented with 0.6 mg dm−3 BA, 0.1 mg dm−3 IBA, 0.01 mg dm−3 GA3, and various concentrations of zinc oxide nanoparticles: 0 (control), 10, 20, 30, and 40 mg dm−3. The morphological features of the plantlets were assessed two and three months after the start of the culture. Selected biological characteristics of the plantlets were determined. The values of the morphological and biological parameters assessed in the plantlets from in vitro culture depended on the concentration of ZnONPs in the medium. Increasing the concentration of ZnONPs negatively affected the number and length of shoots and roots and the fresh weight of the plantlets. The total phenolic content in the plantlets from the treatments with ZnONPs was lower than in the control plants, but the total antioxidant capacity as measured by the ABTS method was higher. The content of chlorophyll a, chlorophyll b, total chlorophyll, and carotenoids in the blackberry plantlets decreased at higher concentrations of ZnONPs in the medium. The addition of zinc oxide nanoparticles increased the zinc content and reduced the iron content in the blackberry plantlets. Concentrations of 10–30 mg dm−3 ZnONPs increased the concentrations of potassium, calcium, magnesium, zinc, manganese, and copper, while at the highest concentration of 40 mg dm−3 ZnONPs, the concentrations of these minerals were similar to the control, except for a lower content of calcium and manganese. The plantlets from the in vitro culture growing in the presence of ZnONPs were acclimatized to ex vitro conditions in control soil and soil inoculated with Bacillus thuringiensis. Bacteria added to the ex vitro substrate favourably influenced the growth and development of the shoots and roots of the blackberry plants and their fresh weight. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)
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19 pages, 1417 KiB  
Article
Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut
by Paweł Satora and Szymon Strnad
Appl. Sci. 2024, 14(8), 3462; https://doi.org/10.3390/app14083462 - 19 Apr 2024
Viewed by 254
Abstract
The aim of this research was to determine the influence of yeast strains (previously isolated from the fermentation process) on selected quality parameters of sauerkraut. For this purpose, shredded and salted (2.5% w/w) cabbage of the Galaxy variety was fermented [...] Read more.
The aim of this research was to determine the influence of yeast strains (previously isolated from the fermentation process) on selected quality parameters of sauerkraut. For this purpose, shredded and salted (2.5% w/w) cabbage of the Galaxy variety was fermented in the absence of oxygen with the addition of 2 × 106 cells of a selected yeast culture. The control sample was spontaneously fermented sauerkraut without yeast addition. The obtained sauerkraut was analysed in terms of the content of selected organic acids, sugars and polyols (HPLC), selected volatile compounds (HS-SPME-GC-TOFMS), colour (CieLAB) and aroma (QDA). Yeast P. fermentans, Rh. mucilaginosa and W. anomalus reduced crucial sauerkraut components such as lactic acid, glycerol, and certain volatile compounds, leading to decreased aroma intensity and acceptability. Additionally, an increase in glucosinolate decomposition products was observed. Conversely, D. hansenii positively influenced sauerkraut quality by enhancing lactic acid content and exhibiting similar volatile characteristics to those of the control. Two of the three samples fermented with D. hansenii received high sensory analysis scores akin to those of the control. Sauerkraut fermented with Cl. lusitaniae yeast contained elevated levels of volatile compounds—alcohols, esters and lactones—resulting in an intense floral aroma, albeit receiving lower overall ratings due to deviation from the typical profile. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)
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11 pages, 1022 KiB  
Article
The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii
by Andrea Maria Patelski, Urszula Dziekońska-Kubczak and Maciej Ditrych
Appl. Sci. 2024, 14(7), 3009; https://doi.org/10.3390/app14073009 - 03 Apr 2024
Viewed by 460
Abstract
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae [...] Read more.
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae var. boulardii. Saccharomyces bayanus was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort fermented by S. bayanus, the final ethanol concentration was 71.23 ± 1.62 g/L. Regardless of the type of yeast and additives used, the samples retained much of the color of the unfermented juice. The polyphenols content in the fermented samples was close to the initial polyphenols content in the juices. The sensory attributes of the juices fermented by the probiotic yeast did not differ from the samples fermented by S. bayanus. Fermenting fruit juices with probiotic yeasts offers a commercially viable and sensorially appealing method to enhance the product’s value by imparting it with probiotic properties. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)
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