Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.8
3.7
Journals
Fermentation
Special Issues
Assessment of the Quality and Safety of Fermented Foods 2.0
share announcement

Assessment of the Quality and Safety of Fermented Foods 2.0

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

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 4637

Special Issue Editor

Dr. Oksana Zinina

E-Mail Website
Guest Editor
Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, Russia
Interests: food technology; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Since ancient times, a wide range of fermented products have been present in human nutrition, such as fermented milk products, wine, beer, vegetables, legumes, cereals, and other plant products, as well as meat, fish and other aquatic organisms. Back in those days, fermentation was used to increase the shelf life and improve the safety of raw materials. Over time, other benefits resulting from the action of microorganisms and enzymes were noted: a change in the texture of the product, an improvement in its sensory characteristics, and an increase in the amount of certain useful substances. With the development of scientific knowledge, it transpired that the consumption of fermented foods has a positive effect on human health. This is due to biochemical changes in food components and an increase in their nutritional and biological value, as well as the viable probiotic microorganisms added. The controlled growth of microorganisms in them allows for fermentation in the required direction, varying, enhancing and achieving the required indicators of quality and food safety. The vast variety of microorganisms used in the food industry results in thousands of different types of food and drink specific to different cultures around the world.

Modern research in the development of new fermented products is aimed at modifying the chemical composition of food products, increasing the bioavailability of feedstock components, and using bacterial cultures that increase the health properties of food products. Food products obtained by fermentation, due to the presence of organic acids, ethanol and bacteriocins, have a lower risk of microbiological contamination.

The purpose of the Special Issue is to summarize the experience of researchers of the international scientific community in the field of assessing the quality indicators of plant and animal raw materials formed during the fermentation process, as well as the assessment of the quality and safety of products obtained as a result of fermentation.

Of interest are both original research articles and review papers devoted to the generalization and analysis of data on the important consumer properties of fermented products, on the experience of using various microorganisms to form optimal sensory, physicochemical and technological indicators of products, and on aspects of ensuring the safety of fermented products.

This Special Issue, “Assessment of the Quality and Safety of Fermented Foods 2.0”, is a second issue on this topic. The first Special Issue was published last year and included 7 published papers:
https://www.mdpi.com/journal/fermentation/special_issues/food_safe.

Dr. Oksana Zinina
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 2600 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.

Related Special Issue

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

14 pages, 1634 KiB  
Article
Fermentation Process Effects on Fermented McIntosh Apple Ciders
by Zhuoyu Wang, Andrej Svyantek, Zachariah Miller and Aude A. Watrelot
Fermentation 2024, 10(3), 115; https://doi.org/10.3390/fermentation10030115 - 20 Feb 2024
Viewed by 1309
Abstract
This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These [...] Read more.
This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods 2.0)
►▼ Show Figures

Figure 1

10 pages, 1192 KiB  
Article
Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter
by Jinkwi Kim, Jiyoun Jeong, Mi Jang, Jong-Chan Kim and Heeyoung Lee
Fermentation 2023, 9(7), 621; https://doi.org/10.3390/fermentation9070621 - 29 Jun 2023
Viewed by 1054
Abstract
Doenjang and ganjang are traditional, Korean fermented foods. They are manufactured by fermenting jangs, either through the traditional natural fermentation, using straw, or the commercial inoculating starter cultures. However, both Bacillus cereus and aflatoxins have been detected in jangs, compromising their safety. Aflatoxins [...] Read more.
Doenjang and ganjang are traditional, Korean fermented foods. They are manufactured by fermenting jangs, either through the traditional natural fermentation, using straw, or the commercial inoculating starter cultures. However, both Bacillus cereus and aflatoxins have been detected in jangs, compromising their safety. Aflatoxins have been detected on numerous occasions. However, studies are yet to be conducted on whether these safety issues differ depending on the manufacturing method. In this study, we evaluated whether the manufacturing methods of doenjang and ganjang alter their safety. Samples of traditional and commercial doenjang and ganjang were analyzed for aflatoxin and B. cereus contamination. Microbiome taxonomic profiling was performed to assess microbial composition. The experimental methodology involved sample collection from various stages of production, including the use of starter cultures and natural fermentation processes. Aflatoxin levels were determined using regulatory limits, and B. cereus content was evaluated against specific thresholds. Aflatoxins were detected in both traditional and commercial doenjang and ganjang, with either the total aflatoxin (15 μg/kg) or aflatoxin B1 (10 μg/kg) exceeding the regulatory limits. However, ochratoxin A was not detected in any of the samples. B. cereus was detected in some samples, within the regulatory limit (4 log CFU/g), and was not influenced by the manufacturing method. Analysis at the production stage showed that aflatoxin increased alongside the fermentation time in traditional doenjang. However, in ganjang, no significant differences were associated with the fermentation period. When using starter cultures, the fermentation period did not affect the toxin level in both foods. Both methods showed lower aflatoxin content in the initial doenjang and ganjang samples than in meju. B. cereus was not detected in either method, as its content decreased over the fermentation period. Microbiome taxonomic profiling confirmed that even when using starter cultures, B. cereus was not a dominant species and was considerably affected by the environment. Staphylococcus aureus and Pseudomonas, pathogenic in nature, were detected in products manufactured using the traditional method; hence, the potential risk of this method was higher than that of the commercial method. The experimental methodology employed in this study contributes to understanding the microbial composition and toxin contamination levels in doenjang and ganjang, contributing to the overall knowledge of their safety and quality control. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods 2.0)
►▼ Show Figures

Figure 1

Review

Jump to: Research

15 pages, 1183 KiB  
Review
Flavour Characteristics of Fermented Meat Products in China: A Review
by Mai Hao, Wei Wang, Jiamin Zhang and Lin Chen
Fermentation 2023, 9(9), 830; https://doi.org/10.3390/fermentation9090830 - 12 Sep 2023
Cited by 1 | Viewed by 1919
Abstract
Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that [...] Read more.
Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the processing and storage of fermented meat products, the breakdown of proteins and fats is accelerated due to the addition of different fermenting agents. Moreover, the physicochemical reactions that occur within the meat products and the actions of microorganisms during the fermentation process result in the production of flavour compounds, which will determine the final flavour characteristics of the fermented meat product. This paper reviews the flavour characteristics of Chinese dry-cured hams, sausages, bacon, cured fish and sour meat and analyses the flavour substance composition of various products. Due to the differences in the raw materials, processes, auxiliary materials and fermentation processes of various types of fermented meat products in China (ham, sausage, bacon, etc.), the flavour substances contained in the various types of fermented meat products in China are different from each other. However, most fermented meat products in China are cured and fermented, and therefore, they share similarities in terms of their flavour substance composition. The flavour substances in fermented meat products mainly include alcohols, ketones, aldehydes, acids, phenols and aromatic hydrocarbons. The study of such flavour characteristics is of great significance in fermented meat product quality, and provides certain theoretical references for the study of domestic fermented meat products. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods 2.0)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop