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Fermentation
Special Issues
Probiotics and Prebiotics in Fermented Products
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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 3853

Special Issue Editors

Prof. Dr. Jyoti Prakash Tamang

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Guest Editor
Department of Microbiology, Sikkim University, Science Building, Tadong, Gangtok 737102, Sikkim, India
Interests: fermented foods and beverages; microbiome and metabolomics analysis
Prof. Dr. Nagendra P. Shah

E-Mail Website
Guest Editor
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
Dr. Baltasar Mayo

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Guest Editor
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

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

  • 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

22 pages, 3655 KiB  
Article
Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)
by Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew and Weerapong Woraprayote
Fermentation 2024, 10(3), 145; https://doi.org/10.3390/fermentation10030145 - 02 Mar 2024
Viewed by 1009
Abstract
The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against [...] Read more.
The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against Kocuria rhizophila, L. plantarum, Latilactobacillus sakei ssp. sakei, and Pediococcus pentosaceus, as well as the zoonotic Streptococcus suis. LpbBCC4352 exhibited impressive acid (pH 2.5) and bile resistance, coupled with notable survival rates in a simulated human digestive model. In addition, the strain is able to utilize fructo-oligosaccharides in simulated human colon conditions. It also displayed robust adhesion to human colon cell monolayers (Caco-2) and gastric mucin. Furthermore, it showed a promising cholesterol reduction ability in the fermentation medium. The safety of LpbBCC4352 for human consumption was confirmed through a hemolytic activity assay and antibiotic susceptibility testing. Moreover, using LpbBCC4352 as a starter culture not only enhanced the firmness of Nham but also ensured consumer satisfaction. The overall findings emphasize the potential use of LpbBCC4352 as a safe and effective functional starter culture, particularly in the production of Nham. Full article
(This article belongs to the Special Issue Probiotics and Prebiotics in Fermented Products)
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14 pages, 4326 KiB  
Article
Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality
by Chenlei Wang, Siyu Zhao, Xiaolin Wang, Wenjia Le, Guanhua Hu, Ting Liu, Congying Zhao, Ye Jin and Lin Su
Fermentation 2023, 9(9), 842; https://doi.org/10.3390/fermentation9090842 - 14 Sep 2023
Cited by 1 | Viewed by 1042
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
by Muhammad Saeed, Muhammad Azam, Hafiza Sehrish Kiani, Majid Hussain, Haseeb Ahsan, Tanveer Ahmad, Hafiz Khuram Waseem, Muhammad Bilal, Arooj Fatima and Akhtar Ali
Fermentation 2023, 9(8), 725; https://doi.org/10.3390/fermentation9080725 - 01 Aug 2023
Viewed by 1148
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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