Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.7
3.7
Journals
Fermentation
Special Issues
Nutrition and Health of Fermented Foods, 2nd Edition
share announcement

Nutrition and Health of Fermented Foods, 2nd Edition

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 (31 August 2023) | Viewed by 10940

Special Issue Editors

Prof. Dr. Guijie Chen

E-Mail Website
Guest Editor
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
Interests: fermented foods; fuzhuan brick tea; human health safety; gut microbiota; metabolic syndrome
Special Issues, Collections and Topics in MDPI journals
Dr. Zhuqing Dai

E-Mail Website
Guest Editor
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Interests: fermented foods; nutrients; carotenoids; gut microbiota; polysaccharides; friuts and vegetables
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A definition for fermented foods was developed in September 2019 by an expert panel convened by the International Scientific Association for Probiotics and Prebiotics (ISAPP), which defined fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. Fermented foods have long been an important part of the human diet for thousands of years in nearly every culture on every continent. Fermented foods could be served as important and stable sources of human nutrients, such as proteins, vitamins, and minerals.

Currently, fermented foods are attracting increased attention among biologists, nutritionists, technologists, clinicians, and consumers, and numerous encouraging findings about the health-beneficial effects of fermented foods have been extensively obtained, such as anti-inflammatory, anti-allergenic, anti-diabetic, anti-carcinogenic, and anti-hypertensive activities. However, there are still some remaining challenges regarding the “nutrition and health of fermented foods” that need to be explored.

Thus, this Special Issue of Fermentation focuses on the interaction between fermented foods and our health, and it is expected that this Special Issue could substantially expand our knowledge of the health-promoting functions of fermented foods and further stimulate future research. Accordingly, this Special Issue welcomes experts working in the field to submit original experimental studies, and reviews that cover state-of-the-art advances in this important area.

This Special Issue will highlight the most recent advances in, but not limited to, the following subjects:

  • Characterization and potential health-beneficial effects of fermented foods;
  • Changes in physicochemical and biological properties during fermentation;
  • Extraction, identification, and bioactivities of bioactive compounds from fermented foods;
  • Metabolic characteristics and biotransformation of fermented foods in the digestive system;
  • Innovative fermentation approaches to improve the nutrition and health of fermented foods;
  • Modulation of gut microbiota by fermented foods;
  • The potential risk of fermented foods on health.

Prof. Dr. Guijie Chen
Dr. Zhuqing Dai
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

  • fermented foods
  • nutrition and health
  • innovative fermentation approaches
  • multi-omics techniques
  • fermentation process
  • metabolic characteristics and biotransformation
  • molecular mechanisms
  • potential risk
  • prebiotic activity

Related Special Issues

Published Papers (8 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Other

20 pages, 11550 KiB  
Article
Phenotypic Characterisation and Molecular Identification of Potentially Probiotic Lactobacillus sp. Isolated from Fermented Rice
by Nimalan Jeyagowri, Chaminda Senaka Ranadheera, Mohd Yazid Manap, Ashoka Gamage, Othmane Merah and Terrence Madhujith
Fermentation 2023, 9(9), 807; https://doi.org/10.3390/fermentation9090807 - 01 Sep 2023
Viewed by 1917
Abstract
Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out to identify and characterise the lactic acid bacteria (LAB) from white and red fermented rice Bg (Bathalagoda) varieties. Fermentation was carried out [...] Read more.
Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out to identify and characterise the lactic acid bacteria (LAB) from white and red fermented rice Bg (Bathalagoda) varieties. Fermentation was carried out naturally by soaking red, white, raw, and cooked rice in sterile distilled water (1:3) overnight at 27 °C in an earthen pot. Potentially probiotic bacterial were isolated and the species of the isolated lactic acid bacteria were confirmed based on 16S rDNA gene sequencing and were studied for phenotypic characteristics, including morphological, physiological (growth temperature, salt tolerance, milk coagulation), and biochemical (carbohydrate fermentation pattern) characteristics, using API 50CH kits. Distinct clusters of cocci (48), diplococci (30), and rod-shaped bacteria (30) were observed in fermented rice. Five species of lactic acid bacteria were identified, including Latilactobacillus curvatus GRLb1, 2, 10, and 11 (the predominant Bacillus species); Latilactobacillus graminis GRLb 8; Limosilactobacillus fermentum GRLb17; Weissella confuse GRLb4; and Pediococcus pentosaceus GRLc1. The base pair length of amplified DNA for the isolates was 1500 Bp. Most of the isolates were able to grow at temperatures ranging from 10 °C to 45 °C, tolerate up to 6.5% salt, and coagulate milk with homofermentative characteristics. The beneficial physiological and biochemical properties of isolated Lactobacillus species from fermented rice revealed their potential applications in the food industry. The similar species of bacteria that were isolated from different sources show their probiotic characteristics. Further studies are recommended to confirm their probiotic properties and health benefits. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Figure 1

0 pages, 2016 KiB  
Article
Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage
by Hongliang Mu, Peifang Weng and Zufang Wu
Fermentation 2023, 9(9), 794; https://doi.org/10.3390/fermentation9090794 - 28 Aug 2023
Cited by 3 | Viewed by 994 | Correction
Abstract
Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus [...] Read more.
Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Figure 1

18 pages, 893 KiB  
Article
The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile
by Nikolina Lisov, Uroš Čakar, Danijela Milenković, Maria Čebela, Gorica Vuković, Saša Despotović and Aleksandar Petrović
Fermentation 2023, 9(7), 695; https://doi.org/10.3390/fermentation9070695 - 24 Jul 2023
Cited by 8 | Viewed by 1433
Abstract
The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation [...] Read more.
The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Figure 1

12 pages, 1603 KiB  
Article
Characterization of Bacterial Diversity in Aguamiel and Two Types of Pulque from the Zacatlán Region, México
by Ana Rosa Huezo-Sánchez, Eva Mariel Ortega-Rodríguez, Beatriz Pérez-Armendáriz and Elie Girgis El-Kassis
Fermentation 2023, 9(6), 564; https://doi.org/10.3390/fermentation9060564 - 15 Jun 2023
Viewed by 1123
Abstract
Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using traditional microbiological and molecular methods. Therefore, the objective of [...] Read more.
Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using traditional microbiological and molecular methods. Therefore, the objective of this research was to characterize the microbiota of artisanal pulque obtained from the Zacatlán region in Puebla, México, by the means of Illumina sequencing, and to compare it with the microbial diversity of aguamiel (sap before fermentation), commercial pulque (supplemented with additives to increase its yield), and its seed (batch of pulque previously fermented). An analysis of the Shannon index showed medium diversity for both aguamiel and pulque samples (score > 2), while the Chao 1 index exhibited a non-significant difference between them. On the other hand, a principal components analysis confirmed the role of the seed as an essential inoculum to define the microbial diversity of pulque, emphasizing the importance of its preservation as a quality standard during the elaboration process. In addition, results showed that the dominant phyla in artisanal and commercial pulque were Firmicutes and Bacteroidetes. As the fermentation process progressed, it was possible to observe an increase in the population of lactic acid bacteria (LAB) in both types of pulque compared to those detected in aguamiel. Of these, the species Lactobacillus, Leuconostoc, and Lactococcus represented almost 95% of the total LAB. Finally, even though the safety of pulque has been in question due to its non-aseptic manufacturing process, the present study confirmed that less than 1% of its microbiota corresponds to the genera with a pathogenic potential such as γ-proteobacteria (Enterobacter and Hafnia), which decreases as the fermentation process advances. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Graphical abstract

14 pages, 3152 KiB  
Article
Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation
by Xianxiu Li, Tao He, Yangchen Mao, Jianwei Mao, Xiaojin Lai, Hangjia Tu, Yi Zhou and Ruyi Sha
Fermentation 2023, 9(4), 377; https://doi.org/10.3390/fermentation9040377 - 14 Apr 2023
Cited by 3 | Viewed by 1401
Abstract
Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible grass were investigated by colorimetric method and chromatography [...] Read more.
Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible grass were investigated by colorimetric method and chromatography mass spectrometry-based non-targeted metabolomics approach during fermentation. The highest total polyphenol and total flavonoid contents, and free radical scavenging abilities were observed on the 17th day of fermentation. The maximum activity of superoxide dismutase was maintained stable in the fermentation time range of 7–70 days. In total, 16 differential metabolites were identified with fermentation duration up to 124 days. Fermented edible grass exerted protection from H2O2-induced cytotoxicity on HepG2 cells, regulating by the reduction in reactive oxygen species level and the increase in antioxidant enzyme activities. Overall, this study confirms that fermented edible grass obtained by spontaneous fermentation presented favorable nutritional and functional quality, and is expected to be a kind of food with antioxidant function. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Figure 1

13 pages, 3048 KiB  
Article
Bacterial Diversity Analysis of Chaozhou Sauerkraut Based on High-Throughput Sequencing of Different Production Methods
by Wuying Huang, Heng Peng, Junsheng Chen, Xiantao Yan and Yanyan Zhang
Fermentation 2023, 9(3), 282; https://doi.org/10.3390/fermentation9030282 - 13 Mar 2023
Cited by 2 | Viewed by 1358
Abstract
In this study, high-throughput sequencing technology was used to analyze the bacterial diversity of sauerkraut produced at home and in factories in Chaozhou. The differences in bacterial community structure among different sauerkraut samples were studied by diversity analysis and heat map analysis, and [...] Read more.
In this study, high-throughput sequencing technology was used to analyze the bacterial diversity of sauerkraut produced at home and in factories in Chaozhou. The differences in bacterial community structure among different sauerkraut samples were studied by diversity analysis and heat map analysis, and the dominant bacterial genera were analyzed. The results showed that 54 phyla and 622 genera were identified from 10 Chaozhou sauerkraut samples. The bacterial community structures of Chaozhou sauerkraut produced by five factories were similar, and the dominant bacterial genera were the same, which were Lactobacillus, Pediococcus and Weissella. The dominant genus in the sauerkraut samples produced by three families was similar to that in samples produced by the factories. However, the samples from two other families were quite different, and there may be environmental pollution. The samples may also contain possible pathogenic microorganisms such as Pseudomonas and Vibrio. Overall, there were still some differences in the bacterial community structure of Chaozhou sauerkraut factory-produced and household-handmade samples. To the best of our knowledge, this paper is the first to compare the bacterial diversity of homemade and factory-produced Chaozhou sauerkraut, laying the foundation for further research on Chaozhou sauerkraut. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Figure 1

14 pages, 2800 KiB  
Article
Exogenous Penicillium camemberti Lipase Preparation Exerts Prebiotic-like Effects by Increasing Cecal Bifidobacterium and Lactobacillus Abundance in Rats
by Yongshou Yang, Huijuan Jia, Chika Ando, Hisanori Kato, Thanutchaporn Kumrungsee, Norihisa Kato, Akiko Kimoto, Shinji Fukuda, Manabu Kuroda, Kyoichi Nishio and Shotaro Yamaguchi
Fermentation 2023, 9(3), 227; https://doi.org/10.3390/fermentation9030227 - 27 Feb 2023
Cited by 1 | Viewed by 1638
Abstract
Penicillium camemberti is used in cheese production; however, its health benefits remain to be elucidated. We previously found that supplemental Aspergillus-derived lipase preparation exerts a strong bifidogenic effect in rats fed a high-fat diet. This study investigated the effects of the feeding [...] Read more.
Penicillium camemberti is used in cheese production; however, its health benefits remain to be elucidated. We previously found that supplemental Aspergillus-derived lipase preparation exerts a strong bifidogenic effect in rats fed a high-fat diet. This study investigated the effects of the feeding of a diet containing a 0.2% or 0.4% Penicillium camemberti-derived lipase preparation (PCL) for two weeks on the cecal microbiota in rats. According to 16S rRNA gene sequencing analysis, both PCL supplements significantly (p < 0.05) affected the cecal microbial community. At the genus level, supplemental 0.4% PCL significantly increased the relative abundance of beneficial bacteria such as Bifidobacterium, Lactobacillus, and Collinsella (127-fold, 6-fold, and 193-fold increase, respectively). The abundance of these bacteria in the 0.2% PCL group was between that of the control and 0.4% PCL groups. Notably, the effects of supplemental 0.4% PCL on modulating the abundance of these bacteria matched the effects observed in studies on typical prebiotic oligosaccharides. PICRUSt analysis revealed that PCL supplements significantly modulated the relative abundance of bacterial genes associated with 27 metabolic pathways, some of which were similar to those reported for prebiotic oligosaccharides. This study provides the first evidence indicating that supplemental PCL exerts prebiotic-like effects by modulating the abundance of the gut microbiota. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
►▼ Show Figures

Graphical abstract

Other

Jump to: Research

1 pages, 134 KiB  
Correction
Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794
by Hongliang Mu, Peifang Weng and Zufang Wu
Fermentation 2024, 10(4), 182; https://doi.org/10.3390/fermentation10040182 - 28 Mar 2024
Viewed by 361
Abstract
In the original publication [...] Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods, 2nd Edition)
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-8
Back to TopTop