Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.3
4.1
Journals
Metabolites
Special Issues
Omics Technologies in Fermentation Science 2.0
share announcement

Omics Technologies in Fermentation Science 2.0

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Metabolomic Profiling Technology".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 2436

Special Issue Editor

Dr. Farhana R Pinu

E-Mail Website
Guest Editor
New Zealand Institute for Plant and Food Research Ltd., 120 Mt Albert Road, Auckland 1025, New Zealand
Interests: microbial metabolomics; yeast metabolism; fermentation technology; flavouromics; mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The production of functional and flavor-rich food and beverages using microbial fermentation is an ancient technology. Over the last century, fermentation science has achieved significant development, particularly in the use of microbial factories to produce various foods and beverages, as well as other industrially and medically important products, including enzymes, biofuels, and chemicals. Through the years, we have acquired tremendous knowledge on the optimization of fermentation and microbial processes. Since the introduction of different omics technologies (e.g., genomics, proteomics, transcriptomics, and metabolomics), fermentation scientists have been utilizing these innovative tools to further our awareness of fermentation technologies, particularly with the aim to improve product yield and quality in a sustainable manner. Recent developments in analytical instrumentations and data analysis platforms allow us to integrate data generated across different omics approaches to gain holistic knowledge on the different biological and biochemical processes involved in fermentation.

This Special Issue aims to publish research, reviews, and perspective articles that focus on the application of different omics technologies, as well as the integration of omics in a wide range of microbial fermentation processes (e.g., food, beverages, chemical, enzymes, biofuels, etc.). Any research that employed metabolomics, transcriptomics, genomics, proteomics, flavoromics, and lipidomics will be taken into consideration for publication. In addition, we also invite review and perspective articles that discuss the benefits, drawbacks, bottlenecks, trends, data interpretation, and future outlook of using multi-omics approaches in different areas of fermentation science.

Dr. Farhana R Pinu
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. Metabolites 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 2700 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

  • multi-omics
  • metabolomics
  • proteomics
  • transcriptomics
  • genomics
  • lipidomics
  • flavoromics
  • omics data integration

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

16 pages, 3954 KiB  
Article
Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe
by Mahensa Billqys Nurhayati Prativi, Dea Indriani Astuti, Sastia Prama Putri, Walter A. Laviña, Eiichiro Fukusaki and Pingkan Aditiawati
Metabolites 2023, 13(2), 300; https://doi.org/10.3390/metabo13020300 - 17 Feb 2023
Cited by 3 | Viewed by 2145
Abstract
Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during [...] Read more.
Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of tempe production, from soybean soaking to over-fermentation. Fourteen samples of raw soybeans, i.e., soaked soybeans (24 h), steamed soybeans, fungal fermented soybeans, and over-fermented soybeans (up to 72 h), were collected. Untargeted metabolomics by gas chromatography/mass spectrometry (GC–MS) was used to determine soybean transformations from various fermentation times and identify disparity-related metabolites. The results showed that soybeans samples clustered together on the basis of the different fermentation steps. The results also showed that sugar, sugar alcohol, organic acids, and amino acids, as well as fermentation time, contributed to the soybean metabolite profile transformations. During the fermentation of tempe, sugars and sugar alcohols accumulated at the beginning of the process before gradually decreasing as fermentation progressed. Specifically, at the beginning of the fermentation, gentiobiose, galactinol, and glucarate were accumulated, and several metabolites such as glutamine, 4-hydroxyphenylacetic acid, and homocysteine increased along with the progression of fermentation. In addition, notable isoflavones daidzein and genistein increased from 24 h of fermentation until 72 h. This is the first report that provides a complete description of the metabolic profile of the tempe production from soybean soaking to over-fermentation. Through this study, the dynamic changes at each step of tempe production were revealed. This information can be beneficial to the tempe industry for the improvement of product quality based on metabolite profiling. Full article
(This article belongs to the Special Issue Omics Technologies in Fermentation Science 2.0)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop