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Functional Properties of Lactic Acid Bacteria in Fermented Foods
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Functional Properties of Lactic Acid Bacteria in Fermented Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 12286

Special Issue Editors

Dr. Paloma López

E-Mail Website
Guest Editor
CSIC—Centro de Investigaciones Biologicas Margarita Salas (CIB-Margarita Salas), Ramiro de Maeztu, 9, 28040 Madrid, Spain
Interests: functional fermented food; lactic acid bacteria; exopolysaccharides; vitamins; probiotics; postbiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Teresa Dueñas

E-Mail Website
Guest Editor
Faculty of Chemical Sciences, University of the Basque Country (UPV / EHU), Paseo Manuel de Lardizabal, 3, 2018 Donostia-San Sebastián, Spain
Interests: lactic acid bacteria; exopolysaccharides; cider; probiotics; postbiotics

Special Issue Information

Dear Colleagues, 

Lactic acid bacteria (LAB) are used as starters, adjunct cultures and as probiotics in fermented foods due to the wide range of metabolic compounds that they produce during fermentation. These metabolites beneficially affect the sensorial, technological, and functional properties of fermented foods. LAB are extensively used in dairy products and beverages, and their use is expanding to other sectors of the food industry, e.g., bakery and plant-based fermentations.

Therefore, this special Issue is calling for original papers, reviews, and mini reviews that describe the functional properties of these bacteria and their nutritional and health values. Among others, we would welcome reports of investigations of their antiviral, antimicrobial, antioxidant, and immunomodulatory properties, their impact on the gut microbiome, as well as analyses of their capacity to produce gamma-aminobutyric acid (GABA), vitamins, oligosaccharides, exopolysaccharides, conjugated linoleic acid and short-chain fatty acids (SCFAs), and their ability to metabolize antinutritional and toxic compounds.

Dr. Paloma López
Dr. Maria Teresa Dueñas
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • lactic acid bacteria
  • probiotics
  • postbiotics
  • fermented foods
  • starters
  • adjuvants

Published Papers (7 papers)

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Research

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20 pages, 3058 KiB  
Article
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
by Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López and Mari Luz Mohedano
Foods 2024, 13(1), 69; https://doi.org/10.3390/foods13010069 - 24 Dec 2023
Viewed by 961
Abstract
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and [...] Read more.
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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14 pages, 2054 KiB  
Article
Effects of Different Lactic Acid Bacteria in Single or Mixed Form on the Fermentative Parameters and Nutrient Contents of Early Heading Triticale Silage for Livestock
by Ilavenil Soundharrajan, Jeong Sung Jung, Karnan Muthusamy, Bae Hun Lee, Hyung Soo Park, Ravikumar Sivanesan and Ki Choon Choi
Foods 2023, 12(23), 4296; https://doi.org/10.3390/foods12234296 - 28 Nov 2023
Viewed by 798
Abstract
Lactic acid bacteria (LAB) are excellent anaerobic fermenters that produce highly valuable grass-based animal feed containing essential nutrients. In the present study, an ensiling process was used to improve anaerobic fermentation in triticale silage under different moisture conditions with LAB. The triticale was [...] Read more.
Lactic acid bacteria (LAB) are excellent anaerobic fermenters that produce highly valuable grass-based animal feed containing essential nutrients. In the present study, an ensiling process was used to improve anaerobic fermentation in triticale silage under different moisture conditions with LAB. The triticale was treated with either a single bacterium or combined LAB and then vacuum-sealed. After 180 and 360 days of storage, the silage’s fermentation characteristics, microbial changes and nutrient contents were analyzed. The pH of the silage was significantly lower than the control silage. There was a significant difference in the pH values between the silages treated with single or mixed LAB. The LAB treatment led to a substantial increase in lactic acid (LA), a decrease in butyric acid (BA), and marginal levels of acetic acid (AA). The LA content after the mixed LAB treatment was significantly higher than that after the single culture LAB treatment. After single or combined inoculant treatments, the LAB population in the silage increased, while the yeast and mold levels decreased. These findings suggest that the addition of LAB to silage during ensiling could enhance the nutritional quality and reduce unwanted microbial growth. The mixed LAB treatments produced silage with a significantly higher nutritional value than the single LAB treatments. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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16 pages, 1077 KiB  
Article
Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
by Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, Mateus Kawata Salgaço, Katia Sivieri and Susana Marta Isay Saad
Foods 2023, 12(18), 3383; https://doi.org/10.3390/foods12183383 - 09 Sep 2023
Cited by 2 | Viewed by 1191
Abstract
Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk [...] Read more.
Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation—CF) and with CB (Test Formulation—TF), and the two strains most adapted to CB, the probiotic Lacticaseibacillus paracasei subsp. paracasei F19® and the starter Streptococcus thermophilus ST-M6®, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19® after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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22 pages, 5665 KiB  
Article
Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria
by Alexandru Ciric, Nicoleta Radu, Marilena Gabriela Olteanu Zaharie, Georgeta Neagu, Lucia Camelia Pirvu, Mihaela Begea and Amalia Stefaniu
Foods 2023, 12(6), 1250; https://doi.org/10.3390/foods12061250 - 15 Mar 2023
Cited by 1 | Viewed by 1771
Abstract
Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or [...] Read more.
Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. The physico-chemical analyses of all the functionalized products obtained showed that all of them met the quality standard for yogurt products. However, the sensorial analyses showed that the products obtained from black and red rice were of very good quality. The biological analyses indicated that all the types of products contained live probiotic bacteria, but wheat bran and red rice could increase their numbers. Tests performed on tumor cell line Caco-2 with corresponding postbiotics revealed cytotoxicity greater than 30% after 48 h of exposure in the case of yogurts obtained from milk with 0.8% lipid content and red rice or blond malt of barley. In the case of yogurts derived from milk with 2.5% lipid content, only the variants that contained blond malt of rye or wheat became cytotoxic against the Caco-2 cell line. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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26 pages, 4185 KiB  
Article
Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
by Francisco Illueca, Ana Moreno, Jorge Calpe, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca, Juan Manuel Quiles and Carlos Luz
Foods 2023, 12(4), 864; https://doi.org/10.3390/foods12040864 - 17 Feb 2023
Cited by 4 | Viewed by 2495
Abstract
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as [...] Read more.
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter culture produced hydrolysis of the 50 kDa band proteins. Finally, the higher concentration of L. plantarum 5L1 delayed fungal growth and reduced the content of AFB1 and AFB2 compared to the control. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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13 pages, 2304 KiB  
Article
Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt
by Qian Peng, Jing Yang, Qiang Wang, Huayi Suo, Ahmed Mahmoud Hamdy and Jiajia Song
Foods 2023, 12(1), 181; https://doi.org/10.3390/foods12010181 - 01 Jan 2023
Cited by 4 | Viewed by 1773
Abstract
The antifungal effect of metabolites produced by a new strain of Lactiplantibacillus (Lpb.) plantarum LPP703, isolated from naturally fermented yak yogurt, was investigated. The results showed that Lpb. plantarum LPP703 significantly inhibited four fungal species, including Penicillium sp., Rhizopus delemar, Aspergillus flavus [...] Read more.
The antifungal effect of metabolites produced by a new strain of Lactiplantibacillus (Lpb.) plantarum LPP703, isolated from naturally fermented yak yogurt, was investigated. The results showed that Lpb. plantarum LPP703 significantly inhibited four fungal species, including Penicillium sp., Rhizopus delemar, Aspergillus flavus, and Aspergillus niger. The metabolites produced after 20 h of Lpb. plantarum LPP703 fermentation showed the highest antifungal activity against Penicillium sp. Compared with the control group, the Lpb. plantarum LPP703 metabolites-treated Penicillium sp. spores were stained red by propidium iodide, indicating that the cell membrane of the fungal spores was damaged. Moreover, the antifungal effect of the Lpb. plantarum LPP703 metabolites on Penicillium sp. was not changed after heating or treatment with various proteases, but showed a sharp decrease when the pH value was regulated to 5.0 or above. The oleamide, trans-cinnamic acid, and citric acid were the three most abundant in the Lpb. plantarum LPP703 metabolites. Molecular docking predicated that the oleamide interacted with the active site of lanosterol 14-alpha-demethylase (CYP51, a crucial enzyme for fungal membrane integrity) through hydrogen bonds and had the lowest docking score, representing the strongest binding affinity to CYP51. Taken together, the metabolites from a new strain of Lpb. plantarum, LPP703, had potent antifungal activity against Penicillium sp., which might be associated with the damage of the active ingredient to fungal membrane integrity. This study indicated that Lpb. plantarum LPP703 and its metabolites might act as biological control agents to prevent fungal growth in the food industry. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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14 pages, 1387 KiB  
Review
Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health
by Susana Langa, Ángela Peirotén, José Antonio Curiel, Ana Ruiz de la Bastida and José María Landete
Foods 2023, 12(6), 1293; https://doi.org/10.3390/foods12061293 - 18 Mar 2023
Cited by 11 | Viewed by 2321
Abstract
Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds [...] Read more.
Isoflavones are phenolic compounds (considered as phytoestrogens) with estrogenic and antioxidant function, which are highly beneficial for human health, especially in the aged population. However, isoflavones in foods are not bioavailable and, therefore, have low biological activity. Additionally, their transformation into bioactive compounds by microorganisms is necessary to obtain bioavailable isoflavones with beneficial effects on human health. Many lactic acid bacteria (LAB) can transform the methylated and glycosylated forms of isoflavones naturally present in foods into more bioavailable aglycones, such as daidzein, genistein and glycitein. In addition, certain LAB strains are capable of transforming isoflavone aglycones into compounds with a greater biological activity, such as dihydrodaidzein (DHD), O-desmethylangolensin (O-DMA), dihydrogenistein (DHG) and 6-hydroxy-O-desmethylangolensin (6-OH-O-DMA). Moreover, Lactococcus garviae 20-92 is able to produce equol. Another strategy in the bioconversion of isoflavones is the heterologous expression of genes from Slackia isoflavoniconvertens DSM22006, which have allowed the production of DHD, DHG, equol and 5-hydroxy-equol in high concentrations by engineered LAB strains. Accordingly, the consequences of isoflavone metabolism by LAB and its application in the development of foods enriched in bioactive isoflavones, as well as health benefits attributed to their consumption, will be addressed in this work. Full article
(This article belongs to the Special Issue Functional Properties of Lactic Acid Bacteria in Fermented Foods)
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