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Fermentation
Special Issues
Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0
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Special Issue "Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 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: 30 November 2023 | Viewed by 3427

Special Issue Editors

Prof. Dr. Ana Cristina Agulheiro Santos

E-Mail Website
Guest Editor
Mediterranean Institute for Agriculture, Environment and Development & Department of Crop Science, School of Sciences and Technology, University of Évora, Ap. 94, 7006-554 Évora, Portugal
Interests: post-harvest technologies; food texture; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. María G. Córdoba

E-Mail Website
Guest Editor
Food Quality and Microbiology, University Institute for the Research in Agrifood Resources-INURA, University of Extremadura, Badajoz, Spain
Interests: food safety; food microbiology; toxigenic molds; biocontrol; prevention research
Special Issues, Collections and Topics in MDPI journals
Dr. Miguel Elias

E-Mail Website
Guest Editor
1. MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Institute of Research and Advanced Training, University of Évora, 7006-554 Évora, Portugal
2. Department of Plant Science, School of Science and Technology, University of Évora, 7004-516 Évora, Portugal
Interests: food microbiology; starter cultures; food quality and safety; sensory analysis; physical properties of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food products and beverages that are simultaneously produced through controlled microbial growth, and enzymatic action over food components are usually defined as Fermented Foods. Fermentation is an ancestral food preservation method, generating antimicrobial metabolites and reducing contamination with pathogenic microorganisms. There is a huge variety of products that traditionally undergo fermentation processes, converting inedible into edible food products, which gives them unique organoleptic features and enhance nutritional characteristics. Each specific sensory profile may be due to several variables in the fermentation process, including the specific microorganisms intervening, nutritional ingredients and environmental conditions. The aim of this special issue is to disseminate the scientific and empirical knowledge about fermented food products from various origins worldwide. The main areas of interest are related to the raw materials used to manufacture the fermented foods, such as meat, milk, vegetables, fish, wine, and beer, among others. Research or review papers on traditional as well as innovative fermented food products are welcome, but also on the methodologies used, such as starter cultures, or environmental control. Manuscripts on the health benefits of fermented foods, both regarding their enhanced nutritional and functional value, as well as concerning their impact on the immune-regulatory system, may also be submitted to this special issue.

This is the second version of this special issue, the first successful one can be found here:

https://www.mdpi.com/journal/fermentation/special_issues/fermented_foods1

Prof. Dr. Ana Cristina Agulheiro Santos
Prof. Dr. María G. Córdoba
Dr. Miguel Elias
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

  • fermentation processes
  • food preservation
  • food safety
  • food quality
  • starter cultures
  • benefits of fermented foods
  • probiotic foods
  • health benefits

Published Papers (3 papers)

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Article
Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate
by
Ali A. Metwalli
,
Elsayed A. Ismail
,
Manal F. Elkhadragy
and
Hany M. Yehia
Fermentation 2023, 9(4), 353; https://doi.org/10.3390/fermentation9040353 - 03 Apr 2023
Viewed by 766
Abstract
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of [...] Read more.
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of pH decrease was significantly (p < 0.05) higher in samples treated with cow casein hydrolysate in comparison with control samples. Compared with the control, the cell growth of the yoghurt culture increased with the supplementation of the casein hydrolysate. Moreover, the survival of lactic acid bacteria (LAB) was enhanced by the addition of hydrolysates. The fortification of cow milk with camel and cow casein hydrolysates contributed to a significant improvement of the rheological and sensory properties of yoghurt. In conclusion, camel and cow casein hydrolysate could be used as a supplement in set-type yoghurt production with a potential beneficial effect on fermentation time, survival of total bacterial count, and overall acceptability. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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Article
Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine
by
Huaqiang Cao
,
Meiyu Bai
,
Yueyue Lou
,
Xiaotian Yang
,
Chenchen Zhao
,
Kuan Lu
and
Pengpai Zhang
Fermentation 2023, 9(3), 276; https://doi.org/10.3390/fermentation9030276 - 11 Mar 2023
Cited by 1 | Viewed by 1393
Abstract
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter [...] Read more.
Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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Article
The Potential of an Inexpensive Plant-Based Medium for Halal and Vegetarian Starter Culture Preparation
by
Bella Tiara Ayu
,
Nuttaporn Chamnipa
and
Jirawan Apiraksakorn
Fermentation 2023, 9(3), 216; https://doi.org/10.3390/fermentation9030216 - 24 Feb 2023
Viewed by 920
Abstract
The restrictions for halal and vegetarian fermented products apply not only to the food ingredients, but also to the inoculum media. The utilization of a medium for lactic acid bacteria (LAB) leads to some issues from animal-derived proteins sources that may be doubtful [...] Read more.
The restrictions for halal and vegetarian fermented products apply not only to the food ingredients, but also to the inoculum media. The utilization of a medium for lactic acid bacteria (LAB) leads to some issues from animal-derived proteins sources that may be doubtful for halal and/or vegetarian use. This study aimed to develop a plant-based medium for culturing and maintaining LAB. The result demonstrated that 10 g/L soybean powder in sweet potato extract was suitable for cultivating Lactiplantibacillus plantarum TISTR 2075 with no significant difference (p < 0.05) from MRS (de Man, Rogosa and Sharpe) in the cell number (9.12 log CFU/mL) and specific growth rate (0.04). The feasibility of a plant-based medium to grow and maintain the LAB strains from different origins was evaluated. Compared to MRS, Lpb. plantarum TISTR 2075, Lpb. plantarum MW3, and Lacticaseibacillus casei TISTR 1463 could grow almost as well in a plant-based medium. This medium was also suitable for maintaining the viability of LAB during storage, especially when subjected to slant agar stock culture. It is practical and costs at least 10 times less than MRS. Thus, this study created a low-cost plant-based medium that could be used in laboratories, especially for applications in halal and vegetarian food products. Full article
(This article belongs to the Special Issue Fermented Foods: Traditional Processes, Innovative Strategies, and Challenges 2.0)
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