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Fermentation
Special Issues
Microbial Resources and Health Effects of Traditional Fermented Food
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Microbial Resources and Health Effects of Traditional Fermented Food

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 (30 November 2023) | Viewed by 8037

Special Issue Editors

Prof. Dr. Shengbao Cai

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Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
Interests: functional foods; phenolic compounds; phytochemicals; flavonoids; anthocyanins; antioxidant activity; bioactivity; food chemistry
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Junjie Yi

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Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: flavor chemistry; sensory analysis; food microbiology; food chemistry
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Linyan Zhou

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
Interests: anthocyanins; non-thermal processing; juice; enzyme; fruit and vegetable processing; quality; antioxidant activity
Dr. Zhijia Liu

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
Interests: bioprocess engineering; fermentation technology; downstream processing; biofuel production; lignocellulosic conversion

Special Issue Information

Dear Colleagues,

Fermentation is one of the oldest food processing and preservation technologies in human history. Various microorganisms participate in food fermentation processing, resulting in the formation of unique flavors and tastes and improved nutritive values. In recent years, there has been increasing interests in the consuming of traditional fermented food due to its proved healthy improving properties. These healthy beneficial of fermented food are maily due to the presence of diversed bioactive compounds generated by vartious microorganisms. Accordingly, traditional fermented food is also the ideal sources to discover potential microbial candidates for food processing, valuable compound fermentation and probiotic development. However, the correlation of health association, microorganisms and traditional fermented food is still less reveled. It is necessary to have a further deep research on the growth and metabolism of microorganisms and the generation of bioactive compounds through the fermentation processing, as well as potential healthy effects of traditional fermented food. This Special Issue is expected to collect original works or reviews on the latest advances and prospects of microbial resources and healthy association found in traditional fermented food. With the initiative in raising this Special Issue, we hope to publish research results that will further promote people's understanding of the healthy espects of traditional food and contribute to the discovery and preservation of potential microbial strians for further industiral applications.

Prof. Dr. Shengbao Cai
Prof. Dr. Junjie Yi
Prof. Dr. Linyan Zhou
Dr. Zhijia Liu
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

  • traditional fermented food
  • microorganisms
  • probiotics
  • bioactive compounds
  • aromatic compounds
  • health effects
  • flavor analysis

Published Papers (4 papers)

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Research

18 pages, 6756 KiB  
Article
Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum
by Hong Li, Jiang Zhu, Yue Xiao, Shiyao Zhang, Yuwei Sun, Zhijia Liu, Chuanqi Chu, Xiaosong Hu and Junjie Yi
Fermentation 2023, 9(4), 402; https://doi.org/10.3390/fermentation9040402 - 20 Apr 2023
Cited by 4 | Viewed by 1950
Abstract
The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the dominant strains in various [...] Read more.
The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the dominant strains in various types of fermented foods were different. Additionally, the majority of the LAB were better adapted to regions with a temperature of 15–20 °C and a humidity of 64–74%. Lactobacillus plantarum (L. plantarum) was the most abundant of all the strains and was widely distributed in the 84 regions. Genetically, the guanine plus cytosine (GC) content of L. plantarum ranged from 35.60% to 47.90%, with genome sizes from 2.54 Mb to 5.76 Mb. A phylogenetic analysis revealed that the habitat source and geographic origin had little influence on the homologous genes of L. plantarum. The genetic diversity of L. plantarum was mostly represented by functional genes and carbohydrate utilization. This research provides valuable insights into the microbiota of different types of fermented foods in Yunnan. Meanwhile, a genetic diversity analysis of L. plantarum may help us to understand the evolutionary history of this species. Full article
(This article belongs to the Special Issue Microbial Resources and Health Effects of Traditional Fermented Food)
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14 pages, 4377 KiB  
Article
Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail
by Yue Zhang, Chuanhai Tu, Huimin Lin, Yuwei Hu, Junqi Jia, Shanshan Shui, Jiaxing Wang, Yi Hu and Bin Zhang
Fermentation 2023, 9(2), 173; https://doi.org/10.3390/fermentation9020173 - 14 Feb 2023
Cited by 2 | Viewed by 1459
Abstract
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected [...] Read more.
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected to 0–8 days of fermentation. In this study, we aimed to characterize the microbiota and physicochemical profiles of vinasse hairtail across different stages of fermentation. With the increase of fermentation time, pH, total sugar content, reducing sugar content, fat content, salt content, total protein content, myofibrillar protein content, TVB-N, and TBARS index increased, while the peroxide value decreased. The addition of vinasse significantly intensified the lipid and protein oxidation and protein degradation of hairtail, thereby increasing the flavor of its products. The microbial diversity and succession characterization during the fermentation of vinasse hairtail by high-throughput sequencing was measured. Results showed that Firmicutes was the predominant phylum and Lactobacillus was the main genera of bacterial diversity. Ascomycota was the main phylum of fungi and the main fungal genera detected in the samples were Saccharomyces. Additionally, the correlation between microbial community and physicochemical properties was found. Our study revealed that Lactobacillus was the major lactic acid bacteria present throughout the fermentation process. The results may provide a theoretical basis for improving the overall quality of vinasse hairtail. Full article
(This article belongs to the Special Issue Microbial Resources and Health Effects of Traditional Fermented Food)
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17 pages, 819 KiB  
Article
Bacillus subtilis K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures
by Jaksuma Pongsetkul, Soottawat Benjakul and Pakpoom Boonchuen
Fermentation 2023, 9(2), 107; https://doi.org/10.3390/fermentation9020107 - 23 Jan 2023
Cited by 1 | Viewed by 2043
Abstract
This study aimed to evaluate Bacillus subtilis K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at low (4 [...] Read more.
This study aimed to evaluate Bacillus subtilis K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at low (4 °C) and room (28 °C) temperature were also investigated. The results found that this B. strain increased essential amino acids (EAAs) and polyunsaturated fatty acids (PUFAs), as well as antioxidant properties including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity in the experimental shrimp paste compared to traditional shrimp paste (p < 0.05). The faster development of some characteristics of inoculated samples were also noted, as indicated by the higher total viable count (TVC), formal and amino nitrogen content, pH, and browning index, as well as biogenic amines, indicating different quality which may be further responsible for different product acceptability. The changes in quality/characteristics of shrimp paste were observed throughout the 18 months of storage. Shrimp paste stored at room temperature accelerated those changes faster than samples stored at low temperature (p < 0.05); however, the quality of them still meets the product’s standard even storage for 18 months. Meanwhile, shrimp paste stored at a low temperature had an amount of yeast and mold over the limitation (>3.00 log CFU/g), indicating food spoilage. Thus, storage at room temperature can extend this product’s shelf-life better than storage at low temperature. Overall, inoculation with B. subtilis K-C3, in conjunction with storage at room temperature, resulted in quality improvement and maintenance in shrimp paste, particularly in the aspects of nutritional profiles and safety concern, as the shrimp paste should have a shelf-life of at least 18 months. Full article
(This article belongs to the Special Issue Microbial Resources and Health Effects of Traditional Fermented Food)
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13 pages, 2184 KiB  
Article
Polyphenol-Rich Extract of Fermented Chili Pepper Alleviates Insulin Resistance in HepG2 Cells via Regulating INSR, PTP1B, PPAR-γ, and AMPK Pathways
by Tao Wang, Meiqi Li, Shengbao Cai, Linyan Zhou, Xiaosong Hu and Junjie Yi
Fermentation 2023, 9(2), 84; https://doi.org/10.3390/fermentation9020084 - 18 Jan 2023
Cited by 4 | Viewed by 1759
Abstract
Fermented Capsicum frutescens L. is a well-known traditional food ingredient in China with a variety of potential nutritional functions due to the increased content of polyphenolic compounds during the fermentation process. This study aimed to investigate the ameliorative effect of fermented chili peppers [...] Read more.
Fermented Capsicum frutescens L. is a well-known traditional food ingredient in China with a variety of potential nutritional functions due to the increased content of polyphenolic compounds during the fermentation process. This study aimed to investigate the ameliorative effect of fermented chili peppers (FCP) on insulin resistance and the potential mechanism of action. HepG2 cells were treated with 5 × 10−6 mol/L insulin for 12 h to establish the insulin resistance model. The results showed that the ethanol extract of FCP (1 mg/mL), rather than non-FCP extract, significantly increased glucose consumption in insulin-resistant HepG2 cells, which was at least partly attributed to an increase in polyphenolic compounds after fermentation, including kaempferol-3-O-rutinoside, caffeic acid, kaempferol-3-O-glucoside, luteolin, and apigenin. Molecular docking analysis suggested that these five significantly increased polyphenolic compounds in FCP could partially and effectively interact with the key amino acid residues of four key insulin resistance-related receptors (INSR, PTP1B, PPAR-γ, and AMPK). In conclusion, the fermentation process enhanced or even conferred a pronounced anti-insulin resistance effect on chili peppers, and the increased polyphenolic compounds in chili pepper had synergistic effects in modulating the INSR, PTP1B, PPAR-γ, and AMPK pathways to regulate the destruction of glucose consumption. Full article
(This article belongs to the Special Issue Microbial Resources and Health Effects of Traditional Fermented Food)
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