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Microorganisms
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Food Fermentations: Microorganisms in Food Production and Preservation, 2nd Edition
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Food Fermentations: Microorganisms in Food Production and Preservation, 2nd Edition

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 3454

Special Issue Editor

Dr. Spiros Paramithiotis

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Guest Editor
Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece
Interests: food microbiology; food biotechnology; molecular microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is the continuation of our previous Special Issue, “Food Fermentations: Microorganisms in Food Production and Preservation”.

The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. This bio-transformation is driven by a micro-community that is developed with time, the composition of which depends upon several factors, such as the type of raw materials used, the selective agents that may be added or released during processing, and the incubation conditions. Identification of the microorganisms of spontaneously fermented food and evaluation of their technological potential has been at the epicenter of research over the past decades. The phenotypic characterization that was originally employed was recently enriched by molecular approaches that offer new insights and provide complementary information, improving our knowledge on the interactions between different microbial species during microecosystem development, as well as their genetic potential. In this exciting new era, the literature is constantly enriched by studies on regional spontaneously fermented products and the capacity of the microorganisms employed, revealing novel aspects of their physiology and further improving our understanding of the microbiology of food fermentation. The aim of this Special Issue is to provide a collection of articles that update the current knowledge on all aspects related to the microorganisms that drive food fermentation.

Dr. Spiros Paramithiotis
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. Microorganisms 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

  • omics technologies
  • spontaneous fermentation
  • industrial fermentation
  • yeasts
  • lactic acid bacteria
  • acetic acid bacteria

Published Papers (2 papers)

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Research

15 pages, 1086 KiB  
Article
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans
by Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos and Maria Dimopoulou
Microorganisms 2024, 12(4), 786; https://doi.org/10.3390/microorganisms12040786 - 12 Apr 2024
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Abstract
Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp [...] Read more.
Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modulates the fermentation process by maintaining the unique sensorial characteristics of Assyrtiko wines based on acidity. For this purpose, the Lachancea thermotolerans species, known for the formation of lactic acid, was tested in sequential fermentation with three different Saccharomyces cerevisiae strains. At the end of the fermentation process, implantation control for S. cerevisiae strains (interdelta sequence profile analysis) was performed, oenological parameters were determined according to the OIV protocols, and the volatile compounds produced were measured by gas chromatography–mass spectrometry (GC/MS). Finally, all produced wines were evaluated by quantitative descriptive analysis by two groups of experts; the Greek team of oenologists from Santorini Island specialized in Assyrtiko wines, and the French team of oenologists specialized in wine from Bordeaux. As expected, the inoculated strain was the one that dominated the fermentation process, but nine S. cerevisiae indigenous strains were also identified in the produced wines. Lachancea thermotolerans produced 1 g/L of lactic and also modulated the volatile profile of the wines independently of the S. cerevisiae strain used. The origin of the panelists played an important role in bringing up sensorial traits, such as acidity. Our results led to a new interesting application of L. thermotolerans for white wine production adapted to climate change claims. Full article
(This article belongs to the Special Issue Food Fermentations: Microorganisms in Food Production and Preservation, 2nd Edition)
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15 pages, 306 KiB  
Article
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy
by Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini and Giuseppe Comi
Microorganisms 2023, 11(8), 1942; https://doi.org/10.3390/microorganisms11081942 - 29 Jul 2023
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Abstract
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study [...] Read more.
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the “needle probing” technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentative lactic acid bacteria (LAB), also produced ethanol, acetic acid, and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous study, the second cause of spoilage can be attributed to moulds which grew during ripening; both the isolated strains, Penicillium nalgiovense, added as a starter culture, and P. lanosocoeruleum, present as an environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived in the ripening area and in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage. Full article
(This article belongs to the Special Issue Food Fermentations: Microorganisms in Food Production and Preservation, 2nd Edition)
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