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The Application of Microorganisms in Food Processing
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The Application of Microorganisms in Food Processing

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

Deadline for manuscript submissions: closed (30 October 2021) | Viewed by 24704

Special Issue Editors

Prof. Dr. Myunghee Kim

E-Mail Website
Guest Editor
Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Republic of Korea
Interests: biosensors; ethnobotany; immunology; microbiology; functional and nutritional analysis of traditional fermented food
Prof. Dr. Sejong Oh

E-Mail Website
Co-Guest Editor
Lab of Probiotics, Animal Science at Chonnam National University, Korea
Interests: probiotics

Special Issue Information

Dear Colleagues,

Microbial food processing is used to convert simple food into a value-added form with the help of microorganisms. Moreover, it is a conversion of low value perishable and frequently inedible natural resources into high-value safe food materials. Since ancient times, humans have utilized microorganisms to make various food products such as cheese, yogurt, vinegar, and beer. There is a multitude of useful applications of microorganisms in the food processing industry that highly influence the quality and quantity of the food. Recently, microbial food processing methods have gained global attention as a feasible approach for food preservation and a good source of vital nutrients.

This Special Issue will focus on current advances and future perspectives of different areas of microbial application in food processing and health. Therefore, this forthcoming Special Issue is devoted to articles concerned with novel ideas/concepts related to the application of microorganisms in food processing. This Special Issue invites original research articles, reviews, and short communications on microbial food processing and similar themes, such as microorganism-associated fermented foods, dairy products, organic acids, vitamins, oils, nutritional quality and safety of fermented food, food additives, probiotics, and the use of microorganisms to improve food quality. 

Prof. Dr. Myunghee Kim
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. 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

  • fermented foods
  • microbial food additives
  • microbial oils
  • microbial nutrients
  • probiotics
  • microbial food safety
  • microbial detoxification
  • modified microbial foods
  • health benefits of fermented foods
  • food industrial application of microorganisms
  • microbiome

Published Papers (6 papers)

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Research

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13 pages, 4025 KiB  
Article
Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
by Na-Young Gil, Ye-Ji Jang, Hee-Min Gwon, Woo-Soo Jeong, Soo-Hwan Yeo and So-Young Kim
Foods 2022, 11(1), 68; https://doi.org/10.3390/foods11010068 - 28 Dec 2021
Cited by 6 | Viewed by 1816
Abstract
The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by [...] Read more.
The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in Meju samples fermented by Aspergillus oryzae alone or with Bacillus velezensis. We developed fast-stable processing techniques to obtain Meju from A. oryzae and B. velezensis using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180–228 mg% to a final 226–776 mg% during fermentation and was higher in Meju inoculated separately with the fungi and bacteria (C group) than in Meju co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in Meju fermented by A. oryzae with B. velezensis were higher than those in Meju fermented by A. oryzae alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated Meju. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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19 pages, 2744 KiB  
Article
Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce
by Ashutosh Bahuguna, Il Guk Jo, Jong Suk Lee and Myunghee Kim
Foods 2020, 9(11), 1562; https://doi.org/10.3390/foods9111562 - 28 Oct 2020
Cited by 7 | Viewed by 2681
Abstract
Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, [...] Read more.
Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and functional qualities of the product were compared with two commercial flavored soy sauce products. Comparable physiochemical properties, antioxidant activities (in vitro and cellular), and higher prevalence of lactic acid bacteria (7.74 ± 0.55 log CFU mL−1) were observed in the prepared flavored soy sauce than in commercial flavored soy sauce. The comprehensive enzyme activity profile of the isolated lactic acid bacteria, Tetragenococcus halophilus (NCBI GenBank Accession no. MN270899), revealed the absence of any harmful enzymes such as β-glucuronidase. Moreover, the cell-free extract of T. halophilus showed xanthine oxidase inhibitory activity (half maximal inhibitory concentration (IC50) = 0.79 mg mL−1), suggesting that the product possessed functionality against xanthine oxidase-induced oxidative stress. Additionally, the prepared flavored soy sauce had higher amounts of total free amino acids (48.68 mg mL−1) and organic acids (7.77 mg mL−1). These results suggest that radishes, apples, and pears at a defined ratio are suitable for the large scale production of a flavored soy sauce with improved nutritional and functional qualities. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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11 pages, 1247 KiB  
Article
Non-Viable Lactobacillus johnsonii JNU3402 Protects against Diet-Induced Obesity
by Garam Yang, Eunjeong Hong, Sejong Oh and Eungseok Kim
Foods 2020, 9(10), 1494; https://doi.org/10.3390/foods9101494 - 19 Oct 2020
Cited by 22 | Viewed by 3396
Abstract
In this study, the role of non-viable Lactobacillus johnsonii JNU3402 (NV-LJ3402) in diet-induced obesity was investigated in mice fed a high-fat diet (HFD). To determine whether NV-LJ3402 exhibits a protective effect against diet-induced obesity, 7-week-old male C57BL/6J mice were fed a normal diet, [...] Read more.
In this study, the role of non-viable Lactobacillus johnsonii JNU3402 (NV-LJ3402) in diet-induced obesity was investigated in mice fed a high-fat diet (HFD). To determine whether NV-LJ3402 exhibits a protective effect against diet-induced obesity, 7-week-old male C57BL/6J mice were fed a normal diet, an HFD, or an HFD with NV-LJ3402 for 14 weeks. NV-LJ3402 administration was associated with a significant reduction in body weight gain and in liver, epididymal, and inguinal white adipose tissue (WAT) and brown adipose tissue weight in HFD-fed mice. Concomitantly, NV-LJ3402 administration to HFD-fed mice also decreased the triglyceride levels in the plasma and metabolic tissues and slightly improved insulin resistance. Furthermore, NV-LJ3402 enhanced gene programming for energy dissipation in the WATs of HFD-fed mice as well as in 3T3-L1 adipocytes with increased peroxisome proliferator-activated receptor-γ (PPARγ) transcriptional activity, suggesting that the PPARγ pathway plays a key role in mediating the anti-obesity effect of NV-LJ3402 in HFD-fed mice. Furthermore, NV-LJ3402 administration in HFD-fed mice enhanced mitochondrial levels and function in WATs and also increased the body temperature upon cold exposure. Together, these results suggest that NV-LJ3402 could be safely used to develop dairy products that ameliorate diet-induced obesity and hyperlipidemia. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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14 pages, 2195 KiB  
Article
Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2
by Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo and So-Young Kim
Foods 2020, 9(8), 1063; https://doi.org/10.3390/foods9081063 - 05 Aug 2020
Cited by 7 | Viewed by 3389
Abstract
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography–mass spectrometry and quadrupole time-of-flight mass spectrometry [...] Read more.
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography–mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.7 macrophage cells. The major metabolites in BV are organic acids, with the main volatile compounds being ethyl acetate, isoamyl acetate, 1-pentanol, hydroxypropanoic acid, and malonic acid. When we fermented BV from unpeeled roots for 10 days with a starter culture, we observed significant antibacterial and immunoenhancing effects in macrophages. Therefore, we could determine the metabolite and functional differences in vinegar obtained from bellflower roots and proposed that bellflower roots with peel are an effective substrate for developing vinegar and healthy food products. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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17 pages, 3960 KiB  
Article
Regulatory Effect of Lactobacillus brevis Bmb6 on Gut Barrier Functions in Experimental Colitis
by Mi-Young Shin, Cheng-Chung Yong and Sejong Oh
Foods 2020, 9(7), 864; https://doi.org/10.3390/foods9070864 - 02 Jul 2020
Cited by 8 | Viewed by 2768
Abstract
The integrity of gut barrier functions is closely associated with the pathogenesis of colitis. It is speculated that Lactobacillus brevis Bmb6 alleviates colitis by improving the tight junction (TJ) of the inflamed intestinal epithelial layer. In the present study, the regulatory effects of [...] Read more.
The integrity of gut barrier functions is closely associated with the pathogenesis of colitis. It is speculated that Lactobacillus brevis Bmb6 alleviates colitis by improving the tight junction (TJ) of the inflamed intestinal epithelial layer. In the present study, the regulatory effects of L. brevis Bmb6 on the TJ barrier to ameliorate colitis-symptoms were investigated. Preliminary screening showed that L. brevis Bmb6 exhibited strong acid and bile acid tolerance, along with antioxidants and β-galactosidase activities. In a 14-day dextran sulfate sodium (DSS)-induced colitis mouse model, treatment with L. brevis Bmb6 significantly decreased in the disease activity index score. In addition, histological analyses showed that treatment with L. brevis Bmb6 protected the structural integrity of the intestinal epithelial layer and mucin-secreting goblet cells from DSS-induced damage, with only slight infiltration of immune cells. Interestingly, western blotting analyses showed that the expression of the TJ protein, zona occluden-1, was restored in Bmb6-treated mice, but not in DSS-induced mice. Consistently, the gene expression of inflammatory cytokines (tumor necrosis factor-α and interferon-γ) was also suppressed in the Bmb6-treated mice. Hence, our findings suggest that suppression of inflammatory conditions enhanced expression of TJ protein, ZO-1, or vice versa, contributing to a colitis-ameliorating effect in L. brevis Bmb6. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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Review

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26 pages, 1335 KiB  
Review
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
by Roberta Prete, Mohammad Khairul Alam, Giorgia Perpetuini, Carlo Perla, Paola Pittia and Aldo Corsetti
Foods 2021, 10(7), 1653; https://doi.org/10.3390/foods10071653 - 17 Jul 2021
Cited by 66 | Viewed by 7648
Abstract
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture [...] Read more.
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits. Full article
(This article belongs to the Special Issue The Application of Microorganisms in Food Processing)
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