Current Use of Genetically Modified Microorganisms in the Fermented Food Industry

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 (29 February 2024) | Viewed by 1206

Special Issue Editors

Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: wine microbiology; volatile acidity bio-reduction; food sensory evaluation; wine sensory evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, there has been a rapid rise in the contribution of both scientific advancements and food technology to the creation of novel food items that fulfil nutritional, socioeconomic, and quality-related needs. The utilization of molecular genetics has further amplified the industrial significance of key organisms such as Saccharomyces cerevisiae, and has consistently expanded their application. The need for appropriate genetically modified (GM) variants of the organisms employed in fermentation is poised to increase exponentially in the coming years. A significant barrier, however, is the acceptance of food comprising or produced using GM organisms, with every region of the world having its own definition of what is acceptable.

This Special Issue welcomes the submission of papers addressing the following topics:

- any gene modification able to improve any aspect of a fermented foodstuff;

- the use of gene-editing tools like CRISPR to modify the organisms employed in fermented food;

- the establishment of GM techniques for new organisms employed in the fermented food field.

Dr. Niel Van Wyk
Dr. Alice Vilela
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.

Published Papers (1 paper)

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Research

20 pages, 2583 KiB  
Article
Performance of Recombinant Komagataella phaffii in Plant-Based Meat Flavor Compound-Leghemoglobin (LegH) Production through Fed-Batch Fermentations
Fermentation 2024, 10(1), 55; https://doi.org/10.3390/fermentation10010055 - 13 Jan 2024
Viewed by 891
Abstract
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation [...] Read more.
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation with an alternative to a BSM medium, where glucose was used as the main carbon source, was implemented and the growth kinetics, e.g., a maximal specific biomass growth of 0.239 g·g−1·h−1, a biomass yield from the substrate of 0.298 g·g−1, and a maximal specific substrate consumption rate of 0.81 g·g−1·h−1 were identified. Leghemoglobin production resulted in a yield of 0.513 mg·gDCW−1, while the highest biomass density achieved in this study was 121.80 gDCW·L−1. The applied medium that showed potential for additional optimization studies, which, in contrast to BSM, made it possible to separate pH control from nitrogen supply, does not affect medium turbidity measurements and does not induce metabolite synthesis during yeast biomass growth. Full article
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