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Journals
Microorganisms
Special Issues
Applications of Microorganisms in Food Industry
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Applications of Microorganisms in Food Industry

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

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 21723

Special Issue Editors

Dr. Seung-Oh Seo

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon, Republic of Korea
Interests: food microbiology; microbial biotechnology; metabolic engineering; synthetic biology; microbial cell factory; probiotics; gut microbiota; CRISPR
Special Issues, Collections and Topics in MDPI journals
Dr. Young-Wook Chin

E-Mail Website
Guest Editor
Korea Food Research Institute, Wanju gun, Republic of Korea
Interests: microbial fermentation; fermented foods; improvement of microbial starter; metabolic engineering; metagenomics and metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microorganisms play an important role in the food industry. Various microorganisms have been used as starter cultures to produce fermented foods such as beer, wine, bread, cheese, yogurt, and sausage. Recent advances in microbial biotechnology can help further increase the use of microorganisms in the food industry. For example, CRISPR/Cas9 technology allows the genetic engineering of microorganisms to be safe in food applications by eliminating the use of antibiotics resistance marker genes. Many recombinant strains have been used for the industrial production of food ingredients, enzymes, flavors, and bioactive compounds. In addition, next-generation sequencing improves our understanding of gut microbiome and human health. Thus, probiotic microorganisms have been widely developed as food supplements. Microorganisms have also been applied for future food production such as plant-based meat and alternatives for milk and egg. In this Special Issue, we are focusing on the beneficial roles of microorganisms and collecting the articles that demonstrate the applications of microorganisms for the food industry. Manuscripts covering all aspects of research related to microorganisms in food are welcome, including work from fundamental research to industrial application.

Dr. Seung-Oh Seo
Dr. Young-Wook Chin
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. 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

  • application
  • microorganism
  • food industry
  • fermentation
  • food enzyme
  • functional food
  • probiotics
  • food biotechnology
  • future food

Published Papers (3 papers)

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Research

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10 pages, 1757 KiB  
Communication
Characterization of Cold-Tolerant Saccharomyces cerevisiae Cheongdo Using Phenotype Microarray
by Kyung-Mi Jung, Jongbeom Park, Jueun Jang, Seok-Hwa Jung, Sang Han Lee and Soo Rin Kim
Microorganisms 2021, 9(5), 982; https://doi.org/10.3390/microorganisms9050982 - 30 Apr 2021
Cited by 3 | Viewed by 2412
Abstract
The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype [...] Read more.
The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype microarray was used to investigate industrial potentials of S. cerevisiae Cheongdo using 192 carbon sources. Compared to commercial wine yeast S. cerevisiae EC1118, Cheongdo showed significantly different growth rates on 34 substrates. The principal component analysis of the results highlighted that the better growth of Cheongdo on galactose than on EC1118 was the most significant difference between the two strains. The intact GAL4 gene and the galactose fermentation performance at a low temperatures suggested that S. cerevisiae Cheongdo is a promising host for industrial fermentation rich in galactose, such as lactose and agarose. Full article
(This article belongs to the Special Issue Applications of Microorganisms in Food Industry)
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13 pages, 18369 KiB  
Article
Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying
by Young-Wook Chin, Saerom Lee, Hwan Hee Yu, Seung Jae Yang and Tae-Wan Kim
Microorganisms 2021, 9(3), 613; https://doi.org/10.3390/microorganisms9030613 - 16 Mar 2021
Cited by 6 | Viewed by 3036
Abstract
A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, [...] Read more.
A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods. Full article
(This article belongs to the Special Issue Applications of Microorganisms in Food Industry)
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Review

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21 pages, 8625 KiB  
Review
Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
by Ruiying Jia, Xiao Wan, Xu Geng, Deming Xue, Zhenxing Xie and Chaoran Chen
Microorganisms 2021, 9(8), 1659; https://doi.org/10.3390/microorganisms9081659 - 03 Aug 2021
Cited by 55 | Viewed by 5506
Abstract
L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantages for L-asparaginase production, and there are several commercially available forms of L-asparaginase, all of which are derived from microbes. Generally, [...] Read more.
L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantages for L-asparaginase production, and there are several commercially available forms of L-asparaginase, all of which are derived from microbes. Generally, L-asparaginase has an optimum pH range of 5.0–9.0 and an optimum temperature of between 30 and 60 °C. However, the optimum temperature of L-asparaginase from hyperthermophilic archaea is considerable higher (between 85 and 100 °C). The native properties of the enzymes can be enhanced by using immobilization techniques. The stability and recyclability of immobilized enzymes makes them more suitable for food applications. This current work describes the classification, catalytic mechanism, production, purification, and immobilization of microbial L-asparaginase, focusing on its application as an effective reducer of acrylamide in fried potato products, bakery products, and coffee. This highlights the prospects of cost-effective L-asparaginase, thermostable L-asparaginase, and immobilized L-asparaginase as good candidates for food application in the future. Full article
(This article belongs to the Special Issue Applications of Microorganisms in Food Industry)
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