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Food Fermentation Strains: Physiology, Metabolic Characteristics and Application
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Food Fermentation Strains: Physiology, Metabolic Characteristics and Application

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

Deadline for manuscript submissions: 20 October 2024 | Viewed by 6313

Special Issue Editor

Dr. Xuetuan Wei

E-Mail Website
Guest Editor
Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: food biotechnology; fermentation engineering; synthetic biology; metabolic engineering

Special Issue Information

Dear Colleagues,

Food microorganisms, from bacteria to fungi, are broadly involved in the food industry, and they can secrete various bioactive substances, such as functional components, antimicrobial ingredients and enzymes. In addition, more and more food microorganisms are being modified to produce various food components by cutting-edge food synthetic biology. The physiology and metabolic characteristics of food microorganisms are responsible for their application. Therefore, a Special Issue of Foods is being released, focused on the physiology, metabolic characteristics and creative application of food microorganisms. It will provide an overview of the current status and future perspectives of food microorganisms.

Potential topics include, but are not limited to, the following:

  • Physiology, biochemistry, and genetics of food microorganisms;
  • Bioactive substances from food microorganisms;
  • Food fermentation strains;
  • Food probiotics application;
  • Food synthetic biology;
  • Food microbial cell factories.

This Special Issue on “Food Fermentation Strains: Physiology, Metabolic Characteristics and Application” will include a selection of recent research and current review articles about the physiology, metabolic characteristics and creative application of food microorganisms.

Dr. Xuetuan Wei
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

  • food microorganisms
  • food fermentation
  • bioactive substances
  • food synthetic biology
  • microbial cell factories
  • probiotics

Published Papers (6 papers)

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Research

20 pages, 3089 KiB  
Article
Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate
by Somsay Phovisay, Pratthana Kodchasee, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty and Chartchai Khanongnuch
Foods 2024, 13(9), 1335; https://doi.org/10.3390/foods13091335 - 26 Apr 2024
Viewed by 138
Abstract
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production were obtained, with five isolates showing growth on [...] Read more.
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production were obtained, with five isolates showing growth on YPD agar containing 4% (w/v) tannic acid. Molecular identification revealed three isolates as Saccharomyces cerevisiae (B5-1, B5-2, and C6-3), along with Candida tropicalis and Kazachstania humilis. Due to safety considerations, only Saccharomyces spp. were selected for further tannic acid tolerance study to advance food applications. Tannic acid at 1% (w/v) significantly influenced ethanol fermentation in all S. cerevisiae isolates. Notably, B5-2 and C6-3 showed high ethanol fermentation efficiency (2.5% w/v), while others were strongly inhibited. The application of tannin-tolerant yeasts in longan fruit wine (LFW) fermentation with longan seed extract (LSE) supplementation as a source of tannin revealed that C6-3 had the best efficacy for LFW fermentation. C6-3 showed promising efficacy, particularly with LSE supplementation, enhancing phenolic compounds, antioxidant activity, and inhibiting α-glucosidase activity, indicating potential antidiabetic properties. These findings underscore the potential of tannin-tolerant S. cerevisiae C6-3 for fermenting beverages from tannin-rich substrates like LSE, with implications for functional foods and nutraceuticals promoting health benefits. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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20 pages, 4487 KiB  
Article
Optimum Fermentation Conditions for Bovine Lactoferricin-Lactoferrampin-Encoding LimosiLactobacillus reuteri and Regulation of Intestinal Inflammation
by Weichun Xie, Xueying Wang, Jiyao Cai, Huitao Bai, Yilan Shao, Zhuoran Li, Limeng Cai, Senhao Zhang, Jiaxuan Li, Wen Cui, Yanping Jiang and Lijie Tang
Foods 2023, 12(22), 4068; https://doi.org/10.3390/foods12224068 - 09 Nov 2023
Viewed by 989
Abstract
The multifunctional antibacterial peptide lactoferricin-lactoferrampin (LFCA) is derived from bovine lactoferrin. Optimization of the fermentation process should be studied since different microorganisms have their own favorable conditions and processes for growth and the production of metabolites. In this study, the culture conditions of [...] Read more.
The multifunctional antibacterial peptide lactoferricin-lactoferrampin (LFCA) is derived from bovine lactoferrin. Optimization of the fermentation process should be studied since different microorganisms have their own favorable conditions and processes for growth and the production of metabolites. In this study, the culture conditions of a recombinant strain, pPG-LFCA-E/LR-CO21 (LR-LFCA), expressing LFCA was optimized, utilizing the high-density fermentation process to augment the biomass of LimosiLactobacillus reuteri and the expression of LFCA. Furthermore, an assessment of the protective effect of LR-LFCA on intestinal inflammation induced by lipopolysaccharide (LPS) was conducted to evaluate the impact of LR-LFCA on the disease resistance of piglets. The findings of this study indicate that LR-LFCA fermentation conditions optimally include 2% inoculation volume, 36.5 °C fermentation temperature, 9% dissolved oxygen concentration, 200 revolutions/minute stirring speed, pH 6, 10 mL/h glucose flow, and 50% glucose concentration. The inclusion of fermented LR-LFCA in the diet resulted in an elevation of immunoglobulin levels, significant upregulation of tight junction proteins ZO-1 and occludin, reinforcement of the intestinal barrier function, and significant amelioration of the aberrant alterations in blood physiological parameters induced by LPS. These results offer a theoretical framework for the implementation of this micro-ecological preparation in the field of piglet production to enhance intestinal well-being. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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16 pages, 3079 KiB  
Article
Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
by Minna Kahala, Iida Ikonen, Lucia Blasco, Rina Bragge, Juha-Matti Pihlava, Markus Nurmi and Anne Pihlanto
Foods 2023, 12(21), 3922; https://doi.org/10.3390/foods12213922 - 26 Oct 2023
Viewed by 1213
Abstract
The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. [...] Read more.
The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study’s aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean–oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product’s sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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15 pages, 4686 KiB  
Article
Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process
by Rong Song, Cong Jiang, Jing Zhu, Jia Liu, Li Zhang, Jingnan Zuo, Wei Zheng, Shilin Liu, Qingrong Huang, Xuetuan Wei and Yijie Chen
Foods 2023, 12(21), 3896; https://doi.org/10.3390/foods12213896 - 24 Oct 2023
Viewed by 1076
Abstract
To produce food-grade ice nucleators, a 3.77 kb ice nucleation gene (iceE) isolated from Pantoea agglomerans (Erwinia herbicola) was introduced into the Gram-positive microorganism Bacillus amyloliquefaciens for the first time. The differential scanning calorimetry (DSC) results indicated that recombined [...] Read more.
To produce food-grade ice nucleators, a 3.77 kb ice nucleation gene (iceE) isolated from Pantoea agglomerans (Erwinia herbicola) was introduced into the Gram-positive microorganism Bacillus amyloliquefaciens for the first time. The differential scanning calorimetry (DSC) results indicated that recombined strain B9-INP was an effective ice nucleator for controlling the supercooling point of distilled water at low concentrations. In the presence of B9-INP cells, model food systems, including sucrose solution and sodium chloride solution, different pH solutions froze at a relatively high subzero temperature, thus increasing the supercooling point by 5.8~16.7 °C. Moreover, B9-INP also facilitated model and real food systems to freeze at −6 °C. This recombinant strain not only improved the freezing temperature of food systems but also shortened the total freezing time, thus saving energy and reducing consumption. The results suggest that B9-INP has great application potential in the frozen food industry. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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13 pages, 3270 KiB  
Article
An Efficient Prephenate Dehydrogenase Gene for the Biosynthesis of L-tyrosine: Gene Mining, Sequence Analysis, and Expression Optimization
by Anying Ji, Pengfei Bao, Aimin Ma and Xuetuan Wei
Foods 2023, 12(16), 3084; https://doi.org/10.3390/foods12163084 - 17 Aug 2023
Cited by 1 | Viewed by 1082
Abstract
L-tyrosine is a key precursor for synthesis of various functional substances, but the microbial production of L-tyrosine faces huge challenges. The development of new microbial chassis cell and gene resource is especially important for the biosynthesis of L-tyrosine. In this study, the optimal [...] Read more.
L-tyrosine is a key precursor for synthesis of various functional substances, but the microbial production of L-tyrosine faces huge challenges. The development of new microbial chassis cell and gene resource is especially important for the biosynthesis of L-tyrosine. In this study, the optimal host strain Bacillus amyloliquefaciens HZ-12 was firstly selected by detecting the production capacity of L-tyrosine. Subsequently, the recombinant expression of 15 prephenate dehydrogenase genes led to the discovery of the best gene, Bao-tyrA from B. amyloliquefaciens HZ-12. After the overexpression of Bao-tyrA, the L-tyrosine yield of the recombinant strain HZ/P43-Bao-tyrA reach 411 mg/L, increased by 42% compared with the control strain (HZ/pHY300PLK). Moreover, the nucleic acid sequence and deduced amino acid sequence of the gene Bao-tyrA were analyzed, and their conservative sites and catalytic mechanisms were proposed. Finally, the expression of Bao-tyrA was regulated through a promoter and 5′-UTR sequence to obtain the optimal expression elements. Thereby, the maximum L-tyrosine yield of 475 mg/L was obtained from HZ/P43-UTR3-Bao-tyrA. B. amyloliquefaciens was applied for the first time to produce L-tyrosine, and the optimal prephenate dehydrogenase gene Bao-tyrA and corresponding expression elements were obtained. This study provides new microbial host and gene resource for the construction of efficient L-tyrosine chassis cells, and also lays a solid foundation for the production of various functional tyrosine derivatives. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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12 pages, 2949 KiB  
Article
Whole-Cell Biocatalytic Production of Acetoin with an aldC-Overexpressing Lactococcus lactis Using Soybean as Substrate
by Huajun Luo, Weihong Liu, Yiyong Luo, Zongcai Tu, Biqin Liu and Juan Yang
Foods 2023, 12(6), 1317; https://doi.org/10.3390/foods12061317 - 20 Mar 2023
Viewed by 1160
Abstract
Douchi is a traditional Chinese fermented soybean product, in which acetoin is a key flavor substance. Here, the α-acetolactate decarboxylase gene aldC was cloned from Lactiplantibacillus (L.) plantarum and overexpressed in Lactococcus (L.) lactis NZ9000 by nisin induction. The [...] Read more.
Douchi is a traditional Chinese fermented soybean product, in which acetoin is a key flavor substance. Here, the α-acetolactate decarboxylase gene aldC was cloned from Lactiplantibacillus (L.) plantarum and overexpressed in Lactococcus (L.) lactis NZ9000 by nisin induction. The ALDC crude enzyme solution produced an enzyme activity of 35.16 mU. Next, whole cells of the recombinant strain NZ9000/pNZ8048-aldC were employed as the catalyst to produce acetoin in GM17 medium. An optimization experiment showed that an initial OD600 of 0.6, initial pH of 7.5, nisin concentration of 20 ng/mL, induction temperature of 37 °C and static induction for 8 h were the optimal induction conditions, generating the maximum acetoin production (106.93 mg/L). Finally, after incubation under the optimal induction conditions, NZ9000/pNZ8048-aldC was used for whole-cell biocatalytic acetoin production, using soybean as the substrate. The maximum acetoin yield was 79.43 mg/L. To our knowledge, this is the first study in which the aldC gene is overexpressed in L. lactis and whole cells of the recombinant L. lactis are used as a biocatalyst to produce acetoin in soybean. Thus, our study provides a theoretical basis for the preparation of fermented foods containing high levels of acetoin and the biosynthesis of acetoin in food materials. Full article
(This article belongs to the Special Issue Food Fermentation Strains: Physiology, Metabolic Characteristics and Application)
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