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Fermentation
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Dairy Fermentation 2.0
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Dairy Fermentation 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 November 2023) | Viewed by 13990

Special Issue Editor

Dr. Thomas Bintsis

E-Mail Website
Guest Editor
Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: dairy technology; dairy hygiene
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy fermented products, such as cheese, yoghurt, and fermented milks have been historically produced as an effective preservation technique for the milk, a nutritious but perishable foodstuff. Traditionally, dairy fermentation was carried out from spontaneous activities of the indigenous milk microbiota, mainly lactic acid bacteria, yeasts and moulds and/or backlopping of previous fermented product. Nowadays, the fermentation is based on defined starter cultures and a great number of products are produced with specific organoleptic characteristics and health promoting properties. A great amount of diverse fermented products are manufactured worldwide, either following the traditional processes or with certain modifications producing innovative products. In addition, probiotic dairy products have developed, to fulfill consumers demands for functional foods. The application of molecular methods for the identification and characterization of the microbial ecology of these products have revealed the role of the indigenous microflora to the fermentation process and the development of the sensory, technological and health promoting properties of fermented dairy products.

The aim of the Special Issue is to collect research and review papers related to the properties of fermented dairy products, the diversity of microbiota, together with the technology for selection of well-characterized and autochthonous starter and adjunct cultures, characterization of flavour and aroma compounds, as well as, production of bioactive metabolites. Novel fermented dairy products and related functional, technological, nutritional, environmental, and consumer aspects concerning these products may be included.

This Special Issue, “Dairy Fermentation 2.0”, is a second issue on this topic. The first Special Issue was published last year and included 12 published papers: https://www.mdpi.com/journal/fermentation/special_issues/Dairy_Fermentation.

Dr. Thomas Bintsis
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.

Keywords

  • cheese
  • yoghurt
  • fermented milk
  • kefir
  • probiotic
  • functional dairy products
  • starter cultures
  • lactic acid bacteria

Related Special Issue

Published Papers (6 papers)

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Research

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14 pages, 942 KiB  
Article
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt
by Alessandra Aiello, Lucia De Luca, Fabiana Pizzolongo, Gabriella Pinto, Francesco Addeo and Raffaele Romano
Fermentation 2023, 9(8), 763; https://doi.org/10.3390/fermentation9080763 - 16 Aug 2023
Cited by 1 | Viewed by 1078
Abstract
Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) on the content of C4 and pGlu in [...] Read more.
Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) on the content of C4 and pGlu in yoghurt during the shelf-life period was evaluated. The contents of C4 and pGlu were determined in probiotic, prebiotic and synbiotic yoghurts during 30 days of storage at 4 °C by solid-phase microextraction coupled with gas chromatography/mass spectrometry and HPLC analysis. Traditional yoghurt and uninoculated milk were used as control. Prebiotic yoghurt contained more C4 (2.2–2.4 mg/kg) than the uninoculated milk, and no increase was detected with respect to traditional yoghurt. However, probiotic yoghurt showed 10% more C4 than traditional yoghurt. Adding fibre to probiotics (synbiotic yoghurt) the C4 content increased by 30%. Regarding pGlu, probiotic yoghurt presented the highest content of approximately 130 mg/100 g. Fibre did not affect pGlu content. Finally, C4 and pGlu contents generally increased up to 20 days of storage and then decreased up to 30 days of storage. The results might be useful for the preparation of other functional foods rich in C4 and pGlu using lactic acid bacteria. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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17 pages, 3968 KiB  
Article
Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese
by Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Marko Vinceković, Slaven Jurić, Vesna Dobranić, Fabijan Oštarić, Ivan Marić and Nataša Mikulec
Fermentation 2023, 9(5), 441; https://doi.org/10.3390/fermentation9050441 - 05 May 2023
Viewed by 1436
Abstract
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two [...] Read more.
This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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25 pages, 1005 KiB  
Article
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains
by John Samelis, Charikleia Tsanasidou, Loulouda Bosnea, Charikleia Ntziadima, Ilias Gatzias, Athanasia Kakouri and Dimitrios Pappas
Fermentation 2023, 9(4), 345; https://doi.org/10.3390/fermentation9040345 - 30 Mar 2023
Cited by 1 | Viewed by 1366
Abstract
The performance of a mixed thermophilic and mesophilic starter culture consisting of Streptococcus thermophilus ST1 and the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in the absence (A: ST1+M78) or presence (B: ST1+M78+H25) of Lactiplantibacillus plantarum H25—another indigenous ripening strain—under [...] Read more.
The performance of a mixed thermophilic and mesophilic starter culture consisting of Streptococcus thermophilus ST1 and the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in the absence (A: ST1+M78) or presence (B: ST1+M78+H25) of Lactiplantibacillus plantarum H25—another indigenous ripening strain—under real cheesemaking conditions. Three pilot-scale trials of fresh (6-day-old) Galotyri PDO cheese were made from boiled milk by an artisanal method using simple equipment, followed by cold ripening of the A1–A3 and B1–B3 cheeses at 4 °C for 30 days. All of the cheeses were analyzed microbiologically and for pH, gross composition, proteolysis, sugar and organic acid contents, and sensorial attributes before and after ripening. The artisanal (PDO) Galotyri manufacturing method did not ensure optimal growth of the ST1+M78 starter as regards the constant ability of the thermophilic strain ST1 to act as the primary milk acidifier under ambient (20–30 °C) fermentation conditions. Consequently, major trial-dependent microbial and biochemical differences between the Acheeses, and generally extended to the Bcheeses, were found. However, high-quality Galotyri was produced when either starter strain predominated in the fresh cheeses; only trial A1 had microbiological and sensory defects due to an outgrowth of post-thermal Gram-negative bacterial contaminants in the acidified curd. The H25 adjunct strain, which grew above 7 to 9 log CFU/g depending on the trial, had minor effects on the cheese’s pH, gross composition, and proteolysis, but it improved the texture, flavor, and the bacteriological quality of the Bcheeses during processing, and it exerted antifungal effects in the ripened cheeses. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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21 pages, 1994 KiB  
Article
Antibacterial and Immunostimulatory Activity of Potential Probiotic Lactic Acid Bacteria Isolated from Ethiopian Fermented Dairy Products
by Seyoum Gizachew, Wannes Van Beeck, Irina Spacova, Max Dekeukeleire, Ashenafi Alemu, Wude Mihret Woldemedhin, Solomon H. Mariam, Sarah Lebeer and Ephrem Engidawork
Fermentation 2023, 9(3), 258; https://doi.org/10.3390/fermentation9030258 - 06 Mar 2023
Cited by 5 | Viewed by 3700
Abstract
Lactic acid bacteria (LAB) form a group of bacteria to which most probiotics belong and are commonly found in fermented dairy products. Fermented foods and beverages are foods made through desired microbial growth and enzymatic conversions of food components. In this study, 43 [...] Read more.
Lactic acid bacteria (LAB) form a group of bacteria to which most probiotics belong and are commonly found in fermented dairy products. Fermented foods and beverages are foods made through desired microbial growth and enzymatic conversions of food components. In this study, 43 LAB were isolated from Ethiopian traditional cottage cheese, cheese, and yogurt and evaluated for their functional and safety properties as candidate probiotics. Twenty-seven isolates, representative of each fermented food type, were selected and identified to the species level. Limosilactobacillus fermentum was found to be the predominant species in all samples studied (70.4%), while 11.1% of isolates were identified as Lactiplantibacillus plantarum. All 27 isolates tested showed resistance to 0.5% bile salt, while 26 strains were resistant to pH 3. The LAB isolates were also evaluated for antagonistic properties against key pathogens, with strain-specific features observed for their antimicrobial activity. Five strains from cottage cheese (Lactiplantibacillus plantarum 54B, 54C, and 55A, Lactiplantibacillus pentosus 55B, and Pediococcus pentosaceus 95E) showed inhibitory activity against indicator pathogens that are key causes of gastrointestinal infections in Ethiopia, i.e., Escherichia coli, Salmonella enterica subsp. enterica var. Typhimurium, Staphylococcus aureus, Shigella flexneri, and Listeria monocytogenes. Strain-specific immunomodulatory activity monitored as nuclear factor kappa B (NF-κB) and interferon regulatory factor (IRF) activation was documented for Lactiplantibacillus plantarum 54B, 55A and P. pentosaceus 95E. Antibiotic susceptibility testing confirmed that all LAB isolates were safe concerning their antibiotic resistance profiles. Five isolates (especially Lactiplantibacillus plantarum 54B, 54C, and 55A, Lactiplantibacillus pentosus 55B, and P. pentosaceus 95E) showed promising results in all assays and are novel probiotic candidates of interest for clinical trial follow-up. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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Review

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14 pages, 311 KiB  
Review
The Application of Protective Cultures in Cheese: A Review
by Thomas Bintsis and Photis Papademas
Fermentation 2024, 10(3), 117; https://doi.org/10.3390/fermentation10030117 - 20 Feb 2024
Viewed by 1172
Abstract
A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified [...] Read more.
A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
17 pages, 845 KiB  
Review
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
by Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen and Claus H. Bang-Berthelsen
Fermentation 2023, 9(7), 667; https://doi.org/10.3390/fermentation9070667 - 15 Jul 2023
Cited by 1 | Viewed by 4409
Abstract
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt [...] Read more.
With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed. Full article
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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