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Fermentation
Special Issues
Safety, Quality and Nutritive Value of Traditional Fermented Food
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Safety, Quality and Nutritive Value of Traditional Fermented Food

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 (31 January 2024) | Viewed by 4270

Special Issue Editors

Dr. Snežana Škaljac

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Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: traditional fermented sausages; food safety; colour; polycyclic aromatic hydrocarbons
Dr. Tatjana Peulic

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Guest Editor
Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Interests: traditional food; traditional meat products; meat technology and quality; biogenic amines

Special Issue Information

Dear Colleagues,

Traditional fermented foods and beverages represent a large part of the cultural identity of each population. Many countries produce numerous traditional fermented products, whose uniqueness is primarily due to the climatic conditions of the geographical regions and the different raw materials, recipes, and production methods resulting from the habits and customs of each population. Traditional products have recently adopted a very important position in the world market, which is certainly related to increasing consumer demands for more quality food products, such as organically produced food, food of a higher nutritional quality, etc.

In traditional food production, additives and starter cultures are usually not added, and traditional methods of processing are used: for example, production processes such as smoking, drying, and ripening take place in a chamber where it is not possible to control process parameters, so the quality of traditional products is often not standardized. These production processes favour the growth of autochthonous microflora, which plays an important role in the fermentation process of traditional products and in the formation of the recognizable quality of this product. Therefore, the obligation of scientific research is to develop and model traditional technologies and provide detailed information on the influence of different factors on the quality and safety of traditional products. It also helps manufacturers to preserve tradition and produce safe traditional products of the highest standardized quality.

The goal of this Special Issue is to publish current original research papers on food safety (health hazards such as biogenic amines, polycyclic aromatic hydrocarbons, etc.) and quality (aroma, colour, and texture), as well as the nutritional significance of traditional fermented foods and beverages.

Dr. Snežana Škaljac
Dr. Tatjana Peulic
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. 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.

Keywords

  • traditional fermented food and beverage
  • fermentation process
  • autochthonous cultures
  • sensory properties
  • aroma
  • texture quality
  • colour quality
  • food safety
  • safety assessment of food/analysis of food safety
  • nutritive quality
  • benefits of traditional food

Published Papers (3 papers)

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Research

11 pages, 266 KiB  
Article
Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)
by Snežana Škaljac, Marija Jokanović, Tatjana Peulić, Jelena Vranešević, Brankica Kartalović, Vladimir Tomović, Predrag Ikonić and Branislav Šojić
Fermentation 2024, 10(2), 104; https://doi.org/10.3390/fermentation10020104 - 8 Feb 2024
Viewed by 1050
Abstract
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry [...] Read more.
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents. Full article
(This article belongs to the Special Issue Safety, Quality and Nutritive Value of Traditional Fermented Food)
15 pages, 908 KiB  
Article
The Impact of Production Techniques on the Physicochemical Properties, Microbiological, and Consumer’s Acceptance of Milk and Water Kefir Grain-Based Beverages
by Martina Arapović, Leona Puljić, Nikolina Kajić, Marija Banožić, Brankica Kartalović, Kristina Habschied and Krešimir Mastanjević
Fermentation 2024, 10(1), 2; https://doi.org/10.3390/fermentation10010002 - 20 Dec 2023
Cited by 1 | Viewed by 1602
Abstract
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study is to determine the similarities and [...] Read more.
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study is to determine the similarities and differences theoretically and experimentally based on a higher ratio of grains to make a lower pH-based beverage at different inoculation times and durations. This study also aims to assess acceptability from a sensory perspective. The goal of the research was to make kefir grain-based beverages with a higher number of lactic acid bacteria (LAB) owing to their probiotic impact on the human gut. After analysis, it was found that there was the highest content of LAB in water kefir after 48 h of inoculation. However, consumer acceptance tests found traditional dairy kefir with a 24-h inoculation to be more acceptable. Although both drinks were inoculated in a 1:4 ratio, it is important to note the variations in grain origin as well as the initial composition of the milk–water suspension, which significantly affects the final product. Since the recipe of the kefir determines the benefits of the drink, the onus is on the consumers to decide which fermented drink suits their health condition best. Full article
(This article belongs to the Special Issue Safety, Quality and Nutritive Value of Traditional Fermented Food)
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11 pages, 1067 KiB  
Article
Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time
by Sunhyun Park, Keono Kim, Mi Jang, Heeyoung Lee, Jeehye Sung and Jong-Chan Kim
Fermentation 2023, 9(10), 889; https://doi.org/10.3390/fermentation9100889 - 30 Sep 2023
Viewed by 939
Abstract
Saeu-jeot is a widely consumed variety of jeotgal, a South Korean salt-fermented food. However, there is a lack of existing studies conducting nontargeted metabolomic analyses of saeu-jeot during fermentation. To evaluate the changes in saeu-jeot during fermentation, saeu-jeot samples were fermented for [...] Read more.
Saeu-jeot is a widely consumed variety of jeotgal, a South Korean salt-fermented food. However, there is a lack of existing studies conducting nontargeted metabolomic analyses of saeu-jeot during fermentation. To evaluate the changes in saeu-jeot during fermentation, saeu-jeot samples were fermented for 360 days under controlled conditions. Samples collected at different time points were subjected to physicochemical (including nontargeted metabolomic analysis) and microbial analyses. As fermentation progressed, the pH decreased and acidity increased, whereas total nitrogen, amino-nitrogen, and specific amino acid concentrations increased. Nontargeted metabolite analysis supports these results. Metabolite profiling classified changes in saeu-jeot during fermentation into those occurring in the early (15–45 days), middle (60–180 days), and late (270–360 days) stages. Pathogenic bacteria were not detected, and biogenic amine levels were not elevated, suggesting that saeu-jeot is safe to consume. Overall, pH, amino-nitrogen, and pathogenic bacteria, according to the fermentation stage of saeu-jeot, can be useful parameters for evaluating the quality of salted shrimp. Full article
(This article belongs to the Special Issue Safety, Quality and Nutritive Value of Traditional Fermented Food)
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