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Fermentation
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Fermented Foods for Boosting Health
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Fermented Foods for Boosting Health

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 (22 December 2023) | Viewed by 11305

Special Issue Editor

Dr. Jia Song

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: fungi; functional compounds; structural analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have been ingeniously processed by human beings using beneficial microorganisms, and they possess unique flavours and nutritional value. Fermented foods have a long history, are widely distributed throughout the world, and constitute an important part of the human diet. With progress and development over time, the health consciousness of consumers worldwide has been increasing. The unique health and wellness effects of fermented foods have become increasingly sought-after, and they have become more and more popular. Especially since the COVID-19 pandemic, there has been a growing interest in foods that can boost immunity, improve intestinal flora, regulate blood sugar, blood lipids and other factors that contribute to good human health.

Research on the nutrition and health of fermented foods has long been focused on 1) specific substances (what), i.e., the efficacious ingredients that improve human health; 2) who the main actors are (who), i.e., what the key microorganisms are that influence the production of the efficacious ingredients or influence the human gut flora; 3) how they are regulated (how), i.e., in what way do fermented foods improve human health?

The goal of this Special Issue is to generate new knowledge on the health functions of fermented food.

Dr. Jia Song
Guest Editor

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

  • Health Benefits
  • Traditional Fermented Foods
  • Fermentation
  • Functional Foods
  • Bioactive Molecules
  • Antioxidants
  • Antidiabetics
  • Gut Microbiome
  • Polysaccharides

Published Papers (7 papers)

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Research

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12 pages, 2091 KiB  
Article
Enhancing Pullulan Production in Aureobasidium pullulans through UV Mutagenesis Breeding and High-Throughput Screening System
by Shuyue Zhang, Zhe Feng, Qingming Zeng, Junhao Zeng, Huijing Liu, Pan Deng, Shangyu Li, Nan Li and Junqing Wang
Fermentation 2024, 10(2), 103; https://doi.org/10.3390/fermentation10020103 - 08 Feb 2024
Viewed by 1180
Abstract
This study addresses the production enhancement of pullulan, an extracellular polysaccharide with various applications. Pullulan is primarily produced by Aureobasidium pullulans (A. pullulans), and genetic modification is commonly used to increase its yield. However, there is a need for a more [...] Read more.
This study addresses the production enhancement of pullulan, an extracellular polysaccharide with various applications. Pullulan is primarily produced by Aureobasidium pullulans (A. pullulans), and genetic modification is commonly used to increase its yield. However, there is a need for a more efficient and safer method. To achieve this, we designed a high-throughput screening system utilizing a unique fluorescent protein specific to pullulan. Ultraviolet (UV) mutagenesis was applied to create a pool of mutant strains, and flow cytometry allowed for single-cell screening. Our approach yielded strain M1-B3, which exhibited a substantial increase in pullulan production from 26.5 g/L to 76.88 g/L. Additionally, the molecular weight of the produced pullulan significantly increased, expanding its potential commercial application. This study demonstrates an efficient and safe method to enhance pullulan production in A. pullulans. The UV mutagenesis and flow cytometry based on screening not only increased yield but also improved pullulan’s molecular weight. The adaptability of this method to other polysaccharides and its potential for genomic analysis and broader applications make it a valuable tool in bioproduction. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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21 pages, 9263 KiB  
Article
Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism
by Yan Li, Aixia Wang, Mengzi Nie, Zhiying Chen, Lili Wang, Liya Liu, Fengzhong Wang and Litao Tong
Fermentation 2023, 9(11), 962; https://doi.org/10.3390/fermentation9110962 - 09 Nov 2023
Viewed by 1202
Abstract
This study investigated the effect of barley vinegar on constipation by regulating the structure of intestinal microbiota and the level of short-chain fatty acids (SCFAs). BALB/c mice with loperamide-induced constipation were treated with barley vinegar in the intervention. After treatment, constipation-related factors were [...] Read more.
This study investigated the effect of barley vinegar on constipation by regulating the structure of intestinal microbiota and the level of short-chain fatty acids (SCFAs). BALB/c mice with loperamide-induced constipation were treated with barley vinegar in the intervention. After treatment, constipation-related factors were identified. The effect of barley vinegar on the composition of the intestinal microbiota was evaluated by means of 16S rDNA gene sequencing, and the content of SCFAs in enteral feces was determined via the GC-MS method. Treating constipated mice with barley vinegar accelerated gastrointestinal peristalsis, inhibited the inflammatory response, protected the intestinal barrier, upregulated the production of beneficial intestinal bacteria, and downregulated the production of harmful intestinal bacteria. These therapeutic effects are attributed to reversed gut microbiota dysfunction, which favors the production of intestinal metabolites such as SCFAs. The purgative function of highland barley vinegar may improve the intestinal environment by regulating the balance of intestinal flora and the concentration of SCFAs. In addition, LC-MS metabolomics was used to analyze the effect of barley vinegar on intestinal metabolites in mice with constipation. The results show that the treatment of barley vinegar inhibited the decrease in aspartate, L-threonine, L-serine, L-proline, 3,4-dihydroxymandelic acid, epinephrine, glyceric acid, and 3,4-dihydroxymandelic acid content in intestinal metabolites caused by constipation. 4-2 hydroxy benzene acetic acid and fumaric acid content increased. KEGG pathway analysis showed that digestive system, amino acid and lipid metabolism pathways were important pathways for highland barley vinegar relieving constipation. This study proves that highland barley vinegar mainly regulates lipid metabolism, the digestive system and amino acid metabolism to maintain a steady state, prevent intestinal injury, and improve constipation. In short, this study demonstrates that highland barley vinegar can alleviate constipation in mice and repair colitis damage. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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16 pages, 1089 KiB  
Article
Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
by Donatella Restuccia, Luigi Esposito, Umile Gianfranco Spizzirri, Maria Martuscelli, Paolino Caputo, Cesare Oliviero Rossi, Maria Lisa Clodoveo, Roberta Pujia, Elisa Mazza, Arturo Pujia, Tiziana Montalcini and Francesca Aiello
Fermentation 2023, 9(8), 748; https://doi.org/10.3390/fermentation9080748 - 12 Aug 2023
Viewed by 872
Abstract
A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, [...] Read more.
A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B0 > B1 > B2 as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B1 and B2, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B2 and revealed a medium GI value (62), in comparison with high GIs recorded for B1 and B0 (115 and 100, respectively). Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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12 pages, 1366 KiB  
Article
Immunomodulatory Effect of Benincasa hispida Extract Fermented by Bacillus subtilis CJH 101 on RAW 264.7 Macrophages
by Ye Eun Choi, Jung Mo Yang, Chae Won Jeong, He Seung Hur and Ju Hyun Cho
Fermentation 2023, 9(8), 701; https://doi.org/10.3390/fermentation9080701 - 26 Jul 2023
Viewed by 1046
Abstract
This study aimed to confirm the immunomodulatory effects of fermented Benincasa hispida extract (HR1901-BS) on RAW 264.7 macrophages. B. hispida was fermented for 72 h using Bacillus subtilis CJH 101. To evaluate the efficacy of HR1901-BS in enhancing macrophage function, we measured and [...] Read more.
This study aimed to confirm the immunomodulatory effects of fermented Benincasa hispida extract (HR1901-BS) on RAW 264.7 macrophages. B. hispida was fermented for 72 h using Bacillus subtilis CJH 101. To evaluate the efficacy of HR1901-BS in enhancing macrophage function, we measured and compared the levels of macrophage activation-related markers in HR1901-BS-stimulated RAW 264.7 cells. We evaluated the effects on nitric oxide (NO) production and the release of pro-inflammatory cytokines (interleukin IL-1β, IL-6, and tumor necrosis factor TNF-β) in the RAW 264.7 cell line. We confirmed that HR1901-BS affected macrophage activation by inducing a significantly high dose-dependent NO production and increasing the release of pro-inflammatory cytokines in RAW 264.7 macrophages. It also suggested that the immunomodulatory effect by HR1901-BS occurred mainly as a result of the activation of cyclooxygenase-2 (COX-2), inducible NO synthase (iNOS), and mitogen-activated protein kinase (MAPK)/nuclear factor-κB (NF-κB) pathways. Our results indicate that HR1901-BS is a promising candidate as a functional material that enhances immune responses through macrophage activation. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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14 pages, 3019 KiB  
Article
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry
by Samantha Rossi, Maria Maares, Helena Kieserling, Sascha Rohn, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti, Hajo Haase and Claudia Keil
Fermentation 2023, 9(6), 521; https://doi.org/10.3390/fermentation9060521 - 27 May 2023
Viewed by 1684
Abstract
In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation is necessary. Bread, which is [...] Read more.
In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation is necessary. Bread, which is widely consumed, occupies a substantial place in many people’s diets, and is often based on a sourdough making process; thus, it might be an important headlining product. This study investigated the zinc tolerance of yeasts and lactic acid bacteria that are specifically suited to produce sourdough bread made with cricket powder hydrolysate and wheat flour. Amongst the yeasts, Kazachstania servazzii KAZ2 and Kazachstania unispora FM2 were only slightly affected in regard to cell growth and colony-forming ability when cultured in YPD broth spiked with 0.5 or 1 mM ZnSO4, respectively. Yarrowia lipolytica RO25 showed a higher tolerance for up to 2.5 mM zinc (ZnSO4). All the yeast strains were capable of accumulating zinc in the range between 200 and 400 fg/cell. The heterofermentative lactic acid bacterium Fructilactobacillus sanfranciscensis DG1 appeared to have a moderate zinc requirement and was homeostatically balanced, even under a high 20 mM extracellular ZnSO4 load. A better understanding of zinc homeostasis in yeast and lactic acid bacteria for food industry applications may lead to improvements in zinc fortification, which might contribute to diminishing Zn deficiencies, especially in vulnerable population groups. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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14 pages, 1686 KiB  
Article
Supplementing Yogurt with Probiotic Bifidobacteria to Counter Chronic Kidney Disease
by Gerrit A. Stuivenberg, John A. Chmiel, Polycronis P. Akouris, Jessica White, Hannah Wilcox, Shannon Seney, Jeremy P. Burton and Gregor Reid
Fermentation 2023, 9(4), 391; https://doi.org/10.3390/fermentation9040391 - 18 Apr 2023
Cited by 2 | Viewed by 2480
Abstract
Chronic kidney disease (CKD) disproportionately affects populations in developing countries. In sub-Saharan Africa, CKD prevalence is high (12–23%) and is associated with cardiovascular manifestations. Uremic toxins, especially p-cresol and p-cresyl sulfate, are associated with the disease. Reducing uremic toxins in the [...] Read more.
Chronic kidney disease (CKD) disproportionately affects populations in developing countries. In sub-Saharan Africa, CKD prevalence is high (12–23%) and is associated with cardiovascular manifestations. Uremic toxins, especially p-cresol and p-cresyl sulfate, are associated with the disease. Reducing uremic toxins in the body slows disease progression and improves patient outcomes. Probiotic Bifidobacterium breve HRVD521-US, B. animalis HRVD524-US, B. longum SD-BB536-JP, and B. longum SD-CECT7347-SP internalize p-cresol and improve longevity in vivo. In 2002, Tanzanian communities were taught to produce probiotic yogurt (Fiti®) supplemented with Lacticaseibacillus rhamnosus GR-1. This has expanded to over 100 community producers across the country. To produce yogurt that could reduce the burden of CKD by sequestering uremic toxins, we decided to test the addition of p-cresol-clearing bifidobacterial strains. By repeating the Fiti® production process performed in Tanzanian communities and adding a bifidobacterial strain, we found that they were successfully incorporated into the yogurt without any detrimental effect on sensory properties or viable counts. Three of the four strains significantly reduced p-cresol when added to a simulated colonic environment. In conclusion, this study has shown that Fiti® sachets provided to Tanzanian communities to produce yogurt can be supplemented with strains that can potentially confer additional health benefits. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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Review

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21 pages, 1645 KiB  
Review
Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review
by Peng Du, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong and Ruiming Wang
Fermentation 2023, 9(7), 658; https://doi.org/10.3390/fermentation9070658 - 13 Jul 2023
Cited by 2 | Viewed by 1459
Abstract
Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace [...] Read more.
Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health. Full article
(This article belongs to the Special Issue Fermented Foods for Boosting Health)
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