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Fermentation
Special Issues
Bioactive Compounds in Grain Fermentation
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Bioactive Compounds in Grain Fermentation

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 (25 August 2023) | Viewed by 18726

Special Issue Editors

Dr. Peng Wu

E-Mail Website
Guest Editor
School of Chemical and Environmental Engineering, Soochow University, Suzhou, China
Interests: carbohydrate; in vitro digestion; nutrient absorption; fermentation; probiotics; in vitro gastrointestinal models; enzymatic hydrolysis; milk proteins; microcapsules
Special Issues, Collections and Topics in MDPI journals
Dr. Ni Wang

E-Mail Website
Guest Editor
School of Chemical and Environmental Engineering, Soochow University, Suzhou, China
Interests: probiotics; spoilage bacteria; digestion; fermentation; dairy; thermophilics

Special Issue Information

Dear Colleagues,

Cereal grains (e.g., rice, wheat, barley, rye, oats, maize, and sorghum) are consumed worldwide and constitute a wide variety of nutritionally valuable substances such as carbohydrate, protein, vitamins, dietary fiber, and minerals. Due to the presence of many functional bioactive compounds contributing to their health-promoting properties including polyphenols, flavones, lignans, phytosterols, antioxidants, etc., gains have attained significant consideration in both the research and the industry community. Fermentation is one of the traditional, economical, and natural biological processing techniques that has been widely applied to improve the sensory properties and nutritional profile as well as economic value of cereal grains. Some of these bioactive compounds can be influenced through the fermentation process associated with microorganisms and digestive enzymes in the gut, i.e., producing some specific metabolites (γ-aminobutyric acid, exopolysaccharides, vitamins, bacteriocins, and β-glucan) and biocatalysts which act on the food substrate and release bioactive compounds. These transformed components produced by controlled fermentation can have a positive impact on the health of an individual, such as antioxidant, antimicrobial, antidiabetes, anticancer, and antihypertensive properties. Therefore, it is of great interest to investigate the fate of bioactive compounds in cereal grains in terms of their structural and biochemical modifications during fermentation in the gut either in vivo or in vitro, which is meaningful for future development and commercialization of fermented grain-based food products with different health-promoting effects.

The goal of this Special Issue is to provide an up-to-date collection of relevant review papers and original research articles carried out on multidisciplinary topics concerning bioactive compounds in grain fermentation, comprising but not limited to the characterization of bioactive compounds in fermented grains and their interactions with microorganisms, as well as the impact of fermentation techniques and models on nutrients, antinutrients, and phytochemicals in cereal grains before and during digestion and absorption in the gastrointestinal tract. Review and research papers on cereal-grain-based fermented foods and nutraceuticals, and their health-promoting effects, as well as analytical, social, and sustainability aspects will also fall within the scope of this Special Issue.

Dr. Peng Wu
Dr. Ni Wang
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

  • cereal grains
  • fermentation
  • bioactive compounds
  • digestion and absorption
  • gastrointestinal tract
  • polyphenols
  • flavones
  • antioxidants
  • fermented food
  • health benefits

Published Papers (7 papers)

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Editorial

Jump to: Research, Review

3 pages, 157 KiB  
Editorial
Bioactive Compounds in Grain Fermentation
by Peng Wu and Ni Wang
Fermentation 2024, 10(2), 95; https://doi.org/10.3390/fermentation10020095 - 06 Feb 2024
Viewed by 1013
Abstract
As we conclude our exploration of the Special Issue, “Bioactive Compounds in Grain Fermentation”, it is essential to revisit the origins of this initiative, providing a clear understanding of its objectives [...] Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)

Research

Jump to: Editorial, Review

14 pages, 1612 KiB  
Article
Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties
by Jian Wang, Quanjin Jiang, Zhenyu Huang, Yan Wang, Hynek Roubik, Kai Yang, Ming Cai and Peilong Sun
Fermentation 2023, 9(4), 322; https://doi.org/10.3390/fermentation9040322 - 23 Mar 2023
Cited by 7 | Viewed by 2974
Abstract
Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom [...] Read more.
Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
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13 pages, 2273 KiB  
Article
Pure and Co-Fermentation of Quinoa Seeds by Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus: Bioactive Content, Antidiabetic and Antioxidant Activities
by Dornoush Jafarpour and Seyed Mohammad Bagher Hashemi
Fermentation 2023, 9(2), 80; https://doi.org/10.3390/fermentation9020080 - 17 Jan 2023
Cited by 10 | Viewed by 1985
Abstract
In this study, Limosilactobacillus fermentum PTCC 1638 and Lacticaseibacillus rhamnosus PTCC 1637 were used alone and in combination to ferment quinoa seeds, and the effect of fermentation (37 °C; 24 h) on the pH, total phenols, tocopherols, vitamin C, antioxidant activity, and enzymes [...] Read more.
In this study, Limosilactobacillus fermentum PTCC 1638 and Lacticaseibacillus rhamnosus PTCC 1637 were used alone and in combination to ferment quinoa seeds, and the effect of fermentation (37 °C; 24 h) on the pH, total phenols, tocopherols, vitamin C, antioxidant activity, and enzymes inhibition (α-amylase and α-glucosidase; antidiabetic effect) was investigated. The results showed that with the increase in the fermentation time, the bacterial population, total phenols, antioxidant activity, and enzymes inhibition increased, which showed the greatest increase for the co-culture of L. rhamnosus and L. fermentum compared to the pure culture of each strain. Due to the increase in the fermentation time, the tocopherol isomers (α, β, γ, and δ), vitamin C, and pH decreased, and the largest decrease was related to the co-culture of the strains, followed by L. rhamnosus and L. fermentum. The results of this study showed that the co-culture and pure culture of bacteria can have different effects on the physicochemical properties and bioactive compounds of quinoa seeds. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
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Graphical abstract

8 pages, 251 KiB  
Article
Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis
by Cong Li, Longteng Ma, Lifen Wang, Zixi Zhang, Yuguang Chen, Jiashun Chen, Qian Jiang, Zehe Song, Xi He, Bie Tan, Dingfu Xiao and Xiaokang Ma
Fermentation 2023, 9(1), 75; https://doi.org/10.3390/fermentation9010075 - 16 Jan 2023
Cited by 5 | Viewed by 1599
Abstract
The current study aimed to investigate the solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS). The parameters included the inoculation amount, the soybean meal addition amount, the fermentation temperature and the ratio of material to water. The optimal process was [...] Read more.
The current study aimed to investigate the solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS). The parameters included the inoculation amount, the soybean meal addition amount, the fermentation temperature and the ratio of material to water. The optimal process was determined based on the nutritional value, tannin content and DPPH clearance of QL after fermentation. The results showed that: (1) The parameters of the optimal process included inoculating 106 BS per gram of QL, then adding 10% soybean meal, the ratio of material to the water of 100:80, and temperature at 33 °C for 72 h. (2) In the optimum fermentation conditions, the crude fiber content, and the ether extract content of QL decreased by 66.94% and 66.96%, respectively (p < 0.05). Moreover, the crude protein content and the ash content increased by 65.81% and 4.63%, respectively, after fermentation (p < 0.05). Additionally, the tannin content decreased by 62.77% (p < 0.05), and the DPPH scavenging rate decreased by 45.45% (p < 0.05) after fermentation, respectively. In summary, the QL significantly improved the nutritional value after the solid-state fermentation with BS. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
13 pages, 1864 KiB  
Article
Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis
by Shiqi Yang, Jiawen Duan, Silei Lv, Ling Xu and Hehe Li
Fermentation 2022, 8(12), 720; https://doi.org/10.3390/fermentation8120720 - 08 Dec 2022
Cited by 2 | Viewed by 1295
Abstract
Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu [...] Read more.
Daqu is not only a crucial starter in the production of baijiu, but it is also an important source of flavoring substances, so maintaining a stable quality is an important part of improving the quality of baijiu. Nonetheless, since the production of daqu is still a natural fermentation process, which is influenced by seasonal factors, the rapid testing of daqu quality is a problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore the volatile components in daqu, and a total of 115 volatile components were extracted. By constructing an untargeted statistical model, the variation in volatile compounds in dissimilar production processes of daqu was studied, and the differences between different maturation stages and the correlations between volatile compounds were analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, ethyl caproate, and 2,3-butanediol, were further screened out by partial least squares discrimination analysis (PLS-DA), and the symbolic combination of daqu’s maturity was speedily judged in accordance with the changes in marker compound concentrations to lay the foundation for the mechanization of baijiu production. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
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Review

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15 pages, 345 KiB  
Review
Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations
by Tianbo Tse and Rachel R. Schendel
Fermentation 2023, 9(10), 914; https://doi.org/10.3390/fermentation9100914 - 18 Oct 2023
Cited by 1 | Viewed by 1619
Abstract
Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the particular food product and the AX structure. This review will [...] Read more.
Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the particular food product and the AX structure. This review will focus on two structure-function relationships between AXs and fermented food production: (1) AXs’ native structure in cereal grains and structural changes that arise during production of fermented foods and (2) the impacts of AXs on processing and production of grain-based fermented foods and beverages (bread, beer, and spirits) and how variations in AX structure shift these processing impacts. Results from recently published papers have provided new insights into the connection between AXs’ structure at the molecular level and their effects on fermented food production. The purpose of this article is to review the historical progress in this area and introduce updates from recent years. Current knowledge gaps in the area are highlighted. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
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17 pages, 711 KiB  
Review
Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
by Hai-Teng Li, Wenyu Zhang, Huijuan Zhu, Chen Chao and Qing Guo
Fermentation 2023, 9(2), 134; https://doi.org/10.3390/fermentation9020134 - 30 Jan 2023
Cited by 7 | Viewed by 7322
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The [...] Read more.
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)
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