Probiotics and Prebiotics in Fermented Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 4369

Special Issue Editors

Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok 737102, Sikkim, India
Interests: fermented foods and beverages; microbiome and metabolomics analysis
Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pokfulam, Hong Kong
Interests: functional properties of milk and fermented dairy products; low fat mozzarella cheese; probiotic cheddar cheese; bioactive peptides including ACE-I peptides; EPS producing starter cultures and functionalities of dairy foods; physiology and health properties of probiotic organisms, prebiotics and functional foods; bioactivities of soy isoflavones; antioxidants and antioxidative properties, genomics and bioinformatics analysis of S. thermophilus
Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain
Interests: physiology and genetics of lactic acid bacteria and bifidobacteria (LAB&B); dairy starters; probiotics; molecular ecology of dairy products and human gastrointestinal tract; plasmids and vectors for LAB&B; antibiotic resistance in LAB&B
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotics are considered as dietary supplements that stabilize the gut microbiome and mycobiome. Probiotic strains should exhibit the subsequent characteristics to be observed as functional food ingredients: acid and bile-stability, tolerance to digestive enzymes, adhesion to intestinal wall, anti-microbial activity, anti-carcinogenic and anti-mutagenic activity, cholesterol reducing effects, stimulation of the immune system without inflammatory effects, improvement of bowel motility, conservation of mucosal stability, antioxidant, auto-aggregation and production of vitamins and enzymes. Prebiotics are a group of nutrients that are degraded by gut microbiota. Fructo-oligosaccharides and galacto-oligosaccharides are the two important groups of prebiotics with beneficial effects on human health. Traditional food fermentation was innovated by the ancient people by their “ethno-microbiological knowledge” for consumption of flavoursome, tasty, healthy and organoleptically preferred fermented foods and alcoholic beverages. Functional microorganisms in traditional fermented foods and beverages orchestrate the food matrix, which has been validated for their functional properties including probiotics to consumers. Probiotic organisms include some lactic acid bacteria (LAB), non-lactic acid bacteria such as spp. of Propionibacterium and Bifidobacterium and some yeasts, which are extensively studied including clinical trials on human health, and some are commercialized across the world. Original research papers and reviews on some of the latest topics and issues on prebiotics and prebiotics in fermented foods such as in vitro and genetic screening of bacteria, yeasts and fungi as probiotics, whole genome analysis for probiotics traits, in silico analysis for putative probiotic genes by metagenome assembled-genomes (MAGs), metabolomics of prebiotics, meta-analysis of probiotics, etc.

Prof. Dr. Jyoti Prakash Tamang
Prof. Dr. Nagendra P. Shah
Dr. Baltasar Mayo
Guest Editors

Manuscript Submission Information

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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.

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Keywords

  • probiotics
  • prebiotics
  • fermented foods and beverages
  • whole genome sequence
  • genetic screening
  • putative probiotic genes
  • metagenomics
  • metagenome assembled-genomes
  • metabolomics of prebiotics

Published Papers (3 papers)

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Research

14 pages, 4326 KiB  
Article
Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality
Fermentation 2023, 9(9), 842; https://doi.org/10.3390/fermentation9090842 - 14 Sep 2023
Cited by 1 | Viewed by 875
Abstract
Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor. The purpose of this study was to optimize the preparation process of fermented-enzymatic sheep [...] Read more.
Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor. The purpose of this study was to optimize the preparation process of fermented-enzymatic sheep bone powder and develop calcium-fortified functional sausages with an excellent flavor, aroma, and taste. In this experiment, the fermented-enzymatic sheep bone powder was prepared by optimizing the two-bacterial fermentation process of Lactobacillus Plantarum BNCC336421 and Pediococcus Pentosaceus BNCC193259. The nutritional indexes and micro-structure were analyzed. Additionally, different ratios of fermented sheep bone powder were added into the sausages to investigate their effects on the nutritional indexes, physicochemical properties, and organoleptic quality of the sausages. The results showed that the optimal process conditions for the fermented sheep bone sludge were as follows: a strain inoculation of 3%; a compounding ratio of 1:1; a bone sludge concentration of 1:20; and fermentation time of 24 h. Under these conditions, the Ca2+ content and protein hydrolysis degree of the sheep bone were 2441.31 mg/100 mL and 23.78%, respectively. The fermented sheep bone powder analyzed using SEM, and the particle size analysis showed it was loose and porous with a small particle size. The addition of fermented sheep bone powder to the sausage increased its amino acid and calcium ion contents, improved the texture indexes such as cohesion, and enhanced both the L* value and sensory scores. The best result was observed in the 1% group (p < 0.05). It serves as a data source for developing fermented sheep bone powder and its application in sausage, offering a fresh idea and approach to achieving the high-value utilization of sheep bone. Full article
(This article belongs to the Special Issue Probiotics and Prebiotics in Fermented Products)
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18 pages, 4110 KiB  
Article
Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics
Fermentation 2023, 9(8), 725; https://doi.org/10.3390/fermentation9080725 - 01 Aug 2023
Viewed by 994
Abstract
Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was [...] Read more.
Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility. Full article
(This article belongs to the Special Issue Probiotics and Prebiotics in Fermented Products)
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17 pages, 1818 KiB  
Article
Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
Fermentation 2023, 9(5), 461; https://doi.org/10.3390/fermentation9050461 - 11 May 2023
Cited by 4 | Viewed by 1915
Abstract
Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic acid bacteria (LAB) present in these unique soy-based [...] Read more.
Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic acid bacteria (LAB) present in these unique soy-based foods may exhibit probiotic properties. Hence, the present study is aimed to evaluate some probiotic attributes of LAB. A total of 352 bacterial isolates from spontaneously fermented soybean foods of the Eastern Himalayas viz., kinema, grep-chhurpi, peha, peron namsing and peruñyaan were preliminarily screened for survival in low pH, bile salt tolerance, and cell surface hydrophobicity. Finally, eight probiotic LAB were selected and identified, based on the 16S rRNA gene sequencing, as Pediococcus acidilactici Ki20 and Enterococcus faecium Kn19 (isolated from kinema), E. faecalis Gc21 (grep-chhurpi), P. acidilactici Ph32 (peha), E. faecium Pn11 and E. faecalis Pn37 (peron namsing), E. lactis Py03, and E. lactis Py08 (peruñyaan). In vitro probiotic attributes, E. faecium Kn19 (73.67 ± 1.05) and P. acidilactici Ph32 (79.71 ± 0.13%) recorded higher survival ability in acid and bile salt test, respectively. Furthermore, attachment ability of isolates to hydrocarbons showed ≥80% adhesion property with E. faecalis Gc21 (90.50 ± 10.14%) marked the highest degree of hydrophobicity, and P. acidilactici Ki20 showed the higher auto-aggregation and co-aggregation property. LAB strains were able to produce antibacterial activity against pathogenic bacteria. Genetic screening revealed the presence of genes responsible for acid tolerance (groEl, clpL), bile salt tolerance (apf, bsh), adhesion (msa, mub1), and bacteriocin producing genes for pediocin (pedA, pedB) and enterocin (entA, entB). The present study highlighted the probiotic potentials of LAB strains isolated from Himalayan naturally fermented soybean foods that may be developed as a starter or co-starter culture for controlled and optimized fermentation of soybeans. Full article
(This article belongs to the Special Issue Probiotics and Prebiotics in Fermented Products)
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