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Special Issue "Quality and Sensory Analysis of Fermented Products"

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 July 2023 | Viewed by 2800

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Prof. Dr. Yunguo Liu

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Guest Editor

College of Life Sciences, Linyi University, Linyi, China
Interests: probiotics; fermented products; biotechnology; food safety; food flavour

Special Issue Information

Dear Colleagues,

Fermented products include alcoholic beverages, fermented dairy products, fermented bean products, fermented vegetables, fermented meat products and condiments. They are popular throughout the world and in some regions make a significant contribution to the diet of millions of individuals. Fermented products supply protein, minerals and other nutrients that add variety and nutritional fortification to otherwise starchy, bland diets. Although the fermentation of foods has been in use for thousands of years, it is likely that the microbial and enzymatic processes responsible for the transformation were largely unknown. It is only recently that there has been a development in the understanding of these processes and their adaptation for commercialization. The quality analysis of fermented products includes general composition analysis, trace element analysis, pesticide residue analysis, veterinary drug residue analysis, mycotoxin analysis, food additive analysis and other harmful substances analysis. Sensory analysis has been widely used in new product development, food quality evaluation, market prediction and product evaluation. The application of sensory analysis has also promoted the application and development of interdisciplinary disciplines, such as psychology, physiological medicine and bionics in the field of food engineering, as well as the development of modern food sensory detection equipment, such as electronic noses, electronic tongues and food sensory robotics.The goal of this Special Issue is to publish recent and innovative research results as well as review papers on the quality and sensory analysis of fermented foods, emphasizing analytical methods and techniques, quality and safety control and the food microbiology involved in this topic. Review and research papers on the development of novel fermented foods are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the topic’s relevance before submitting the manuscript.

Prof. Dr. Yunguo Liu
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. Fermentation 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 2000 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

food microbiology
product quality
fermented products
biotechnology
fermenting organisms
yeast
probiotics
food flavour
microbial diversity
human health
fermentation control
putrefactive

Published Papers (5 papers)

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Research

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Open AccessArticle

Evaluation of Probiotic Strains Isolated from Artemisia argyi Fermentation Liquor and the Antagonistic Effect of Lactiplantibacillus plantarum against Pathogens

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Fermentation 2023, 9(6), 536; https://doi.org/10.3390/fermentation9060536 - 31 May 2023

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Abstract

This study was aimed at screening potential probiotic candidates to enhance the antimicrobial activity of Artemisia argyi against foodborne pathogens. Ten LAB strains were isolated from natural Artemisia argyi fermentation liquor (AAFL) and assessed for safety and antimicrobial ability. Therein, Lactiplantibacillus plantarum WLPL01, Lacticaseibacillus casei WLCA01, WLCA02, and WLCA03, and Lactobacillus harbiness WLHA01 were further evaluated for their potential probiotic properties (gastrointestinal tolerance and adhesion capacity). The results suggested that L. plantarum WLPL01 exhibited excellent properties and was, therefore, selected as the starter for A. argyi leaves fermentation. Then, L. plantarum WLPL01-fermented AAFL (AAFL-LP) was further investigated for its antimicrobial activity against foodborne pathogens. The results demonstrated that the inhibitory effect of AAFL-LP to foodborne pathogens, such as Listeria monocytogenes CMCC54007, Salmonella Typhimurium ATCC 13311, and Candida albicans ATCC 14053, was enhanced when compared to spontaneously fermented AAFL (AAFL-spontaneous). In addition, an analysis of the whole genome of L. plantarum WLPL01 revealed the presence of 13.9 kb long and 16 plantaricin-encoding loci (pln locus), and the increased antimicrobial activities of AAFL-LP might correlate with the production of bacteriocin. Our results indicate that L. plantarum WLPL01 can be used as a starter for Artemisia argyi fermentation to enhance its antimicrobial activity against foodborne pathogens. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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Open AccessArticle

Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

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Fermentation 2023, 9(6), 515; https://doi.org/10.3390/fermentation9060515 - 26 May 2023

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Abstract

Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu fermentation. A total of 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, and hydrocarbons reached their maximum at 15 d, while most esters, aromatic compounds, acids, nitrogen compounds, and sulfur compounds peaked at 45 d. The 16S rRNA gene high-throughput sequencing showed that Bacillus remained in high abundance during fermentation, reaching 93.63% at 45 d. The characteristic volatile flavor was obviously improved while the microbial contamination was significantly reduced in low-salt Yulu fermented with B. subtilis, compared with those without a microbial starter. The correlation network map suggested that the significant decrease in Pseudomonas, Achromobacter, Stenotrophomonas, Cyanobium, Rhodococcus, Brucella, Tetragenococcus, and Chloroplast contributed most to the decreasing richness and evenness of the microbial community, while Bacillus was the only genus playing a key role in the inhibition of spoilage microorganisms and improvement of volatile flavor after B. subtilis addition. This study suggests the potential use of salt-tolerant B. subtilis as a special starter for industrial Yulu fermentation in the future. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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Open AccessArticle

Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

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Fermentation 2023, 9(4), 330; https://doi.org/10.3390/fermentation9040330 - 26 Mar 2023

Cited by 1 | Viewed by 676

Abstract

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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Open AccessArticle

Biocontrol Using Pythium oligandrum during Malting of Fusarium-Contaminated Barley

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Fermentation 2023, 9(3), 257; https://doi.org/10.3390/fermentation9030257 - 05 Mar 2023

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Abstract

This study investigates the potential of Pythium oligandrum (strains M1 and 00X48) as a biocontrol agent in suppressing the growth of Fusarium culmorum and the production of mycotoxins during the malting of naturally contaminated barley (Hordeum vulgare). The effects of the biocontrol agent on F. culmorum-infected barley malt (BM) were evaluated through real-time PCR and its impact on mycotoxin production was determined by quantitative analysis of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G). The effect of treatment on BM and beer quality were also determined through European Brewery Convention (EBC) standard methods. Optimal treatment with P. oligandrum strains M1 and 00X48 yielded a 59% and 48% reduction in F. culmorum contamination, by 37% and 17% lower DON, and 27% and 32% lower D3G, respectively. BM treated with both P. oligandrum strains exhibited quality enhancement; beer produced from the BM treated with P. oligandrum strain M1 resulted in no quality deterioration and with 26% and 18% less DON and D3G, respectively, transferred to the final product. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

Review

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Open AccessReview

New Insights on Low-Temperature Fermentation for Food

Chen Liang

Ling-Xiao Liu

Jun Liu

Aihemaitijiang Aihaiti

Xiao-Juan Tang

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Yun-Guo Liu

Fermentation 2023, 9(5), 477; https://doi.org/10.3390/fermentation9050477 - 16 May 2023

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Abstract

Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains. Low-temperature fermentation leads to a differential expression of growth in metabolism genes (PSD1, OPI3, ERG3, LCB3 and NTH1). Low-temperature fermentation can be applied to foods and has various advantages, such as increasing changes in volatile flavor compounds and other corresponding metabolic substances of the strain, and inhibited growth of spurious bacteria. The focus of low-temperature fermentation in the long run lies in strain optimization, which is to protect and optimize the strains through a variety of methods. Low-temperature fermentation can greatly improve product quality. At present, the most effective methods to promote low-temperature fermentation are gene knockout and probiotic microencapsulation. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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