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Fermentation
Special Issues
High Quality Functional Food: Potential of Probiotics 2.0
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High Quality Functional Food: Potential of Probiotics 2.0

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

Deadline for manuscript submissions: 31 August 2024 | Viewed by 4432

Special Issue Editors

Dr. Viola Galli

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
Interests: lactic acid bacteria; fermented foods; bioactive peptides; legumes; probiotics; fermented beverages
Special Issues, Collections and Topics in MDPI journals
Dr. Manuel Venturi

E-Mail Website
Guest Editor
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
Interests: food technology; sourdough; starter cultures; fermentation processes; lactic acid bacteria biodiversity
Special Issues, Collections and Topics in MDPI journals
Dr. Lisa Granchi

E-Mail Website1 Website2
Guest Editor
Department of Agriculture, Food, Environment and Forestry, University of Florence, Firenze, Italy
Interests: wine microbiology; bioactive compounds; functional foods; molecular techniques; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increasing demand for healthier diet has led to the development of new functional foods by exploiting the activity of probiotic microorganisms. Fermented foods represent a source and a promising application of these beneficial microorganisms that are far from being fully exploited and explored. The current diversified trends in food habits (e.g., veganism, lactose-free diet) and the increasing interest in food byproduct valorization have provided further opportunities for introducing new formulations and innovation in the probiotic market. In light of this, the investigation of potential probiotic strains to be used for carrying out the fermentation process, or as adjunct cultures, is crucial for obtaining high-quality products.

In this Special Issue, we invite researchers to contribute with manuscripts concerning the study and the selection of microorganisms with potential probiotic properties and their application for the obtaining of functional fermented foods.

This Special Issue, “High Quality Functional Food: Potential of Probiotics 2.0”, is a second issue on this topic. The first Special Issue was published last year and included 5 published papers:
https://www.mdpi.com/journal/fermentation/special_issues/Potential_Probiotics.

Dr. Viola Galli
Dr. Manuel Venturi
Dr. Lisa Granchi
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.

Related Special Issue

Published Papers (3 papers)

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Research

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15 pages, 1272 KiB  
Article
Potential of Incorporating a Functional Probiotic Encapsulant in Whipped Cream
by Kritika Gaba and Sanjeev Anand
Fermentation 2023, 9(11), 928; https://doi.org/10.3390/fermentation9110928 - 25 Oct 2023
Viewed by 1188
Abstract
The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped [...] Read more.
The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped cream was prepared under standard laboratory conditions, and the encapsulant was added at 0.1% and 1% w/w levels. The samples were further characterized through viable probiotic counts, physicochemical and microstructural analysis. Analyses were conducted in triplicates, and ANOVA was applied to differentiate between the mean values (p < 0.05). The whipped cream variant with 1% w/w encapsulant addition exhibited higher viability of Lactobacillus acidophilus ATCC4356 (LA5) (7.38 ± 0.26 log10CFU/g) and Bifidobacterium animalis ssp. Lactis ATCC27536 (BB12) (7.25 ± 0.56 log10CFU/g) along with enhanced physicochemical properties as compared to the LA5 (6.53 ± 0.45 log10CFU/g) and BB12 (6.41 ± 0.39 log10CFU/g) counts in the 0.1% variant. This was attributed to the thicker and uniform encapsulant deposition at the O/W interface observed in micro-images. The storage stability results did not show a substantial difference in viability for encapsulated probiotics compared to the control. The encapsulant also maintained the 1:1 ratio of LA5 and BB12. Thus, a value-added range of dairy products could be introduced with enhanced physicochemical attributes. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics 2.0)
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14 pages, 2293 KiB  
Article
Effect of Lactobacillus curvatus HY7602-Fermented Antler on Sarcopenia in Mice
by Hyejin Jeon, Kippeum Lee, Joo-Yun Kim, Jae-Jung Shim and Jung-Lyoul Lee
Fermentation 2023, 9(5), 429; https://doi.org/10.3390/fermentation9050429 - 28 Apr 2023
Cited by 1 | Viewed by 1143
Abstract
Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. Lactobacillus curvatus HY7602-fermented antler (FA) is a functional food that increases muscle strength and ameliorates dexamethasone-induced muscle atrophy. In the present study, we evaluated the effects of FA on [...] Read more.
Sarcopenia, commonly found in the elderly, causes a decrease in muscle mass and function. Lactobacillus curvatus HY7602-fermented antler (FA) is a functional food that increases muscle strength and ameliorates dexamethasone-induced muscle atrophy. In the present study, we evaluated the effects of FA on age-related muscle atrophy and its mechanism of action using 100-week-old BALB/c mice. Physiological changes during fermentation were investigated. The results showed that the oral administration of FA substantially recovered muscle loss up to 23.6% and improved physical performance, such as treadmill running distance and limb grip strength, in aged mice. A gene expression analysis of muscle fibers showed that the effect of FA on age-related muscle atrophy was significantly associated with the inhibition of protein degradation and apoptosis, muscle fiber regeneration, and increased mitochondrial biogenesis. In addition, the acetate and butyrate contents increased by more than 50% during the fermentation of antler. In conclusion, FA can be considered as a functional food ingredient capable of effectively controlling muscle atrophy caused by aging and can be a novel alternative treatment for sarcopenia. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics 2.0)
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Review

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20 pages, 798 KiB  
Review
Functional Cheeses: Updates on Probiotic Preservation Methods
by Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite Neta and Narendra Narain
Fermentation 2024, 10(1), 8; https://doi.org/10.3390/fermentation10010008 - 21 Dec 2023
Viewed by 1550
Abstract
The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered [...] Read more.
The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential. Full article
(This article belongs to the Special Issue High Quality Functional Food: Potential of Probiotics 2.0)
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