Special Issue "Effective Microorganisms in Food Processing"

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

Deadline for manuscript submissions: 20 April 2024 | Viewed by 7148

Special Issue Editors

Department of Plant Production Technology and Commodities Sciences, Faculty of Agrobioengineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Interests: agrobioengineering; alternative plants and plant products; bioactive compounds; commodity science; food safety; oxidative stress; plant resistance mechanisms
Special Issues, Collections and Topics in MDPI journals
Department of Microbiology and Biomonitoring, University of Agriculture, Aleje Mickiewicza 21, Kraków, Poland
Department of Environmental Microbiology, University of Life Sciences in Lublin, King St. Leszczyńskiego 7, str., 20-069 Lublin, Poland

Special Issue Information

Dear Colleagues,

The Special Issue entitled "Effective Microorganisms in Food Processing" will present in the near future problems on the border of natural, biotechnology, medical, and health sciences. The results of experimental and review studies collected in one Special Issue, together with references to previous literature on effective microorganisms, aim to focus the results of research of scientists from many fields of science. Due to the adverse impact of excessive chemization of agriculture and the agricultural environment on food quality, alternative solutions are being sought in agrifood processing. Given the sustainable development of the economy, a review of the literature on effective microorganisms and their role in food processing should be carried out to ensure that quality standards are raised. Hence, the purpose of this Issue is to assess effective microorganisms’ applicability, highlight the benefits of their application, and draw attention to their imperfections. The message that should be left for future generations of scientists is based on the application of effective microorganisms as a nondestructive, noninvasive method useful in plant and animal production technology and especially in food processing technology, including improving the quality of stored of plant and animal products in cold stores and warehouses. Works that confirm the initial simulations at the experimental level will be particularly welcome. In situ applications will be considered at the same level as laboratory tests. This Special Issue will reflect the unique composition of ideas guiding authors who care about the state of agriculture, microbiology, medicine, and technological sciences, and the good of present and future generations. The attitudes of researchers, the authors of individual articles of this Special Issue, have been adopted towards the problems affecting humanity, which are the search for safe sources of raw materials for food processing, safe food additives, ensuring the raising of quality standards and strategies for their food security, and minimizing the negative impact of the food processing industry on the environment. We invite you to send us your works in the hope that this Special Issue will become an incentive for further efforts to develop human ecology and protect the natural environment.

Prof. Dr. Barbara Helena Sawicka
Prof. Dr. Elżbieta Boligłowa
Dr. Justyna Bohacz
Guest Editors

Manuscript Submission Information

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Keywords

  • effective microorganisms
  • food safety
  • food processing
  • food quality standards
  • human ecology

Published Papers (3 papers)

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Research

26 pages, 3422 KiB  
Article
Health Parameters of Potato Tubers under the Influence of Soil Applied Bio-Preparations and Bio-Stimulants
Appl. Sci. 2022, 12(22), 11593; https://doi.org/10.3390/app122211593 - 15 Nov 2022
Cited by 3 | Viewed by 1217
Abstract
Increasing consumption of processed potatoes and consumer preference for buying potatoes washed and packed in transparent packages are a reason for increasing quality standards for potatoes. Processing and trade require potato tubers with smooth skin and without signs of disease, such as common [...] Read more.
Increasing consumption of processed potatoes and consumer preference for buying potatoes washed and packed in transparent packages are a reason for increasing quality standards for potatoes. Processing and trade require potato tubers with smooth skin and without signs of disease, such as common scab, black scurf, and silver scurf. It is necessary to introduce protective measures to reduce the growth of pathogens causing these diseases and, at the same time, are safe for the environment and the consumer. To meet these requirements, the effects of application to soil and treatment of seed potatoes in the following solutions were examined: biological control agents (BCAs): Pythium oligandrum (BCAPo), Bacillus subtillis str. QST 713 (BCABs); microbial soil additives (MSADs): Efficient microorganisms (EM), UGMax soil conditioner, Biogen Rewital (BR); plant growth promoter (PGP): Ecklonia maxima (PGPEm) for the infection of the tubers by Streptomyces scabies (S.s), Rhizoctonia solani (R.s) Helminthosporium solani (H.s) and potato yield. Average Disease Severity Index (DSI) for common scab (S.s) 62.0%, black scurf (R.s) 57.88%, and silver scurf (H.s) 54.24%, obtained from three growing seasons, indicate their significant economic importance. The bio-preparations used significantly reduced their intensity. The effectiveness of protection for individual pathogens varied and was highly dependent on hydrothermal conditions. The analyzed preparations showed E between 8.0% and 50.8% against S.s. However, a stronger effectiveness was found in relation to H.s (12.9–56.6%) and R.s (19.5–69.2%). In years with water deficit, PGPEm and MSADs are more effective than BCAs in protecting potato tubers from skin diseases and contribute to higher yield increases. There was a significant negative correlation between the total DSI and the potato tuber yield. Full article
(This article belongs to the Special Issue Effective Microorganisms in Food Processing)
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23 pages, 2470 KiB  
Article
The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries
Appl. Sci. 2021, 11(4), 1415; https://doi.org/10.3390/app11041415 - 04 Feb 2021
Cited by 9 | Viewed by 3410
Abstract
The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized [...] Read more.
The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety. Full article
(This article belongs to the Special Issue Effective Microorganisms in Food Processing)
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22 pages, 1041 KiB  
Article
The Effect of Biopreparations and Biostimulants on the Chemical Composition and Microorganisms Associated with Verticillium Wilt of Horseradish Roots (Armoracia rusticana Gaertn.)
Appl. Sci. 2021, 11(2), 680; https://doi.org/10.3390/app11020680 - 12 Jan 2021
Cited by 2 | Viewed by 1477
Abstract
The basic foundation of plant production consists in plant protection treatments, which largely shape the quality of plant raw material intended for the food industry. Due to its long growing season, horseradish requires more treatments than average. Intensive protection based on synthetic pesticides [...] Read more.
The basic foundation of plant production consists in plant protection treatments, which largely shape the quality of plant raw material intended for the food industry. Due to its long growing season, horseradish requires more treatments than average. Intensive protection based on synthetic pesticides favours the accumulation of their residues in plants and generates serious environmental problems. We have examined the effect of chemical protection and its reduced variant as well as three variants of biological protection, differentiated in terms of preparations used for seedlings treatment (Pythium oligandrum, Bacillus subtilis, and Ecklonia maxima), on the content of dry matter, protein, fat, carbohydrates, and the disease severity index (DSI) of Verticillium wilt of horseradish roots. The quantitative and qualitative changes in the microorganism communities associated with this disease were determined. Thirty-four species of fungi and Globisporangium irregulare have been shown to contribute to the pathogenesis of Verticillium wilt. The following were found with the highest frequency: Verticillium dahliae (14.37%), G. irregulare (6.87%), Ilyonectria destructans (6.73%), Fusarium acuminatum (6.53%), Rhisoctonia solani (6.75%), Epicoccum nigrum (5.56%), and Alternaria brassicae (5.36%).We found that water deficit promotes the increase of DSI and reduces the number and richness of fungal species isolated from diseased roots. The variant of biological protection with treatment of seedlings of E. maxima extract and with reduced chemical protectionin dry seasons give the best protective effects. Under conditions of optimal water supply, biological protection (P. oligandrum) is more effective than chemical protection. Biological protection increases biodiversity in the population of microorganisms that contribute to blackening of the conductive bundles of horseradish roots. There is a significant negative correlation between the number of isolated microorganisms and the DSI value. Increasing the number of the CFUs is accompanied by a reduction in the symptoms of Verticillium wilt of horseradish roots. Biological protection in years with sufficient water supply results in a significant increase in the content of dry matter, protein, and carbohydrates in horseradish roots. Under the influence of protective treatments, the ash content in the roots and its alkalinity decrease. Full article
(This article belongs to the Special Issue Effective Microorganisms in Food Processing)
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