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

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 33185

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Dr. Anna Reale

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Guest Editor

Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
Interests: lactic acid bacteria; fermented foods and beverages; microbial communities; yeasts; starter cultures; stress response in LAB during food processing and transit through the gastro-intestinal tract
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Andrea Osimani

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Co-Guest Editor

Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Ancona, Italy
Interests: lactic acid bacteria; fermented foods; fermented sausages; novel foods; yeasts; fermented beverages
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

Fermented foods are a significant component of the human diet and represent a precious cultural heritage in many parts of the world. Scientific evidence indicates that microorganisms play a pivotal role in the fermentation of numerous plant and/or animal matrices, leading to desirable biochemical changes responsible for sensory, nutritional, and textural modifications; contributing to their preservation; improving digestibility; inhibiting pathogens and undesirable microorganisms; and promoting health benefits.

New insights have been achieved in recent years into the microbial biodiversity of many fermented foods, and great advances in the development of microbial applications in industry for the production of new fermented foods and food ingredients.

The aim of this Special Issue is to provide a platform for researchers studying fermented foods to exchange and share research results and updates on the microbial biodiversity of not only the most common fermented products, but also of minor or lesser-known ethnic fermented products; on the functional and pro-technological properties of starter cultures; and on the utilization of fermentation potential.

To this end, we cordially invite you to submit original research articles, review articles, and short communications on various aspects of fermented products covering microbiology, biochemistry, nutrition, and healthy aspects.

Dr. Anna Reale
Guest Editor
Prof. Dr. Andrea Osimani
Co-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

lactic acid bacteria
yeast
molds
acetic bacteria
starter culture
fermented food
novel foods
microbial dynamics
fermented beverage

Published Papers (9 papers)

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Research

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24 pages, 2475 KiB

Open AccessArticle

Lactobacillus reuteri MJM60668 Prevent Progression of Non-Alcoholic Fatty Liver Disease through Anti-Adipogenesis and Anti-Inflammatory Pathway

by Pia Werlinger, Huong Thi Nguyen, Mingkun Gu, Joo-Hyung Cho, Jinhua Cheng and Joo-Won Suh

Microorganisms 2022, 10(11), 2203; https://doi.org/10.3390/microorganisms10112203 - 07 Nov 2022

Cited by 6 | Viewed by 1902

Abstract

Non-alcoholic fatty liver disease (NALFD) is a disease characterized by liver steatosis. The liver is a key organ involved in the metabolism of fat, protein, and carbohydrate, enzyme activation, and storage of glycogen, which is closely related to the intestine by the bidirectional relation of the gut-liver axis. Abnormal intestinal microbiota composition can affect energy metabolism and lipogenesis. In this experiment, we investigated the beneficial effect of Lactobacillus reuteri MJM60668 on lipid metabolism and lipogenesis. C57BL/6 mice were fed a high-fat diet (HFD) and orally administrated with MJM60668. Our results showed that mice treated with MJM60668 significantly decreased liver weight and liver/body weight ratio, without affecting food intake. Serum levels of ALT, AST, TG, TCHO, and IL-1β in mice fed with MJM60668 were decreased compared to the HFD group. Investigation of gene and protein expression on the lipogenesis and lipid metabolism showed that the expression of ACC, FAS, and SREBP was decreased, and PPARα and CPT was increased. Furthermore, an increase of adiponectin in serum was shown in our experiment. Moreover, serum IL-1β level was also significantly decreased in the treated mice. These results suggested that MJM60668 can strongly inhibit lipogenesis, enhance fatty acid oxidation, and suppress inflammation. Additionally, supplementation of MJM60668 increased the proportion of Akkermansiaceae and Lachnospiracea, confirming a potential improvement of gut microbiota, which is related to mucus barrier and decrease of triglycerides levels. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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13 pages, 1170 KiB

Open AccessArticle

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

by Teresa Zotta, Tiziana Di Renzo, Alida Sorrentino, Anna Reale and Floriana Boscaino

Microorganisms 2022, 10(9), 1849; https://doi.org/10.3390/microorganisms10091849 - 15 Sep 2022

Cited by 7 | Viewed by 1545

Abstract

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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14 pages, 1619 KiB

Open AccessArticle

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production

by Taoufik El-Askri, Meriem Yatim, Youness Sehli, Abdelilah Rahou, Abdelhaq Belhaj, Remedios Castro, Enrique Durán-Guerrero, Majida Hafidi and Rachid Zouhair

Microorganisms 2022, 10(9), 1741; https://doi.org/10.3390/microorganisms10091741 - 29 Aug 2022

Cited by 7 | Viewed by 3041

Abstract

The production of vinegar on an industrial scale from different raw materials is subject to constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and high ethanol concentrations. In this study, we used 25 samples of different fruits from seven Moroccan biotopes with arid and semi-arid environmental conditions as a basic substrate to isolate thermo- and ethanol-tolerant AAB strains. The isolation and morphological, biochemical and metabolic characterization of these bacteria allowed us to isolate a total number of 400 strains with characters similar to AAB, of which six strains (FAGD1, FAGD10, FAGD18 and GCM2, GCM4, GCM15) were found to be mobile and immobile Gram-negative bacteria with ellipsoidal rod-shaped colonies that clustered in pairs and in isolated chains. These strains are capable of producing acetic acid from ethanol, growing on peptone and oxidizing acetate to CO₂ and H₂O. Strains FAGD1, FAGD10 and FAGD18 show negative growth on YPG medium containing D-glucose > 30%, while strains GCM2, GCM4 and GCM15 show positive growth. These six strains stand out on CARR indicator medium as isolates of the genus Acetobacter ssp. Analysis of 16S rDNA gene sequencing allowed us to differentiate these strains as Acetobacter fabarum and Acetobacter pasteurianus. The study of the tolerance of these six isolates towards pH showed that most of the six strains are unable to grow at pH 3 and pH 9, with an ideal pH of 5. The behavior of the six strains at different concentrations of ethanol shows an optimal production of acetic acid after incubation at concentrations between 6% and 8% (v/v) of ethanol. All six strains tolerated an ethanol concentration of 16% (v/v). The resistance of the strains to acetic acid differs between the species of AAB. The optimum acetic acid production is obtained at a concentration of 1% (v/v) for the strains of FAGD1, FAGD10 and FAGD18, and 3% (v/v) for GCM2, GCM4 and GCM15. These strains are able to tolerate an acetic acid concentration of up to 6% (v/v). The production kinetics of the six strains show the highest levels of growth and acetic acid production at 30 °C. This rate of growth and acetic acid production is high at 35 °C, 37 °C and 40 °C. Above 40 °C, the production of acid is reduced. All six strains continue to produce acetic acid, even at high temperatures up to 48 °C. These strains can be used in the vinegar production industry to minimize the load on cooling systems, especially in countries with high summer temperatures. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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8 pages, 1318 KiB

Open AccessCommunication

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production

by Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior and Rosinelson da Silva Pena

Microorganisms 2022, 10(5), 840; https://doi.org/10.3390/microorganisms10050840 - 19 Apr 2022

Cited by 3 | Viewed by 1610

Abstract

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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23 pages, 3182 KiB

Open AccessArticle

Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives

by Teresa Zotta, Marilisa Giavalisco, Eugenio Parente, Gianluca Picariello, Francesco Siano and Annamaria Ricciardi

Microorganisms 2022, 10(3), 625; https://doi.org/10.3390/microorganisms10030625 - 15 Mar 2022

Cited by 8 | Viewed by 2211

Abstract

Lactiplantibacillus strains (n. 77) were screened for technological properties (e.g., xylose fermentation, EPS production, antimicrobial activity, tolerance to NaCl and phenolic compounds, oleuropein degradation and hydroxytyrosol formation) relevant for the production of fermented table olives. Survival to olive mill wastewater (OMW) and to simulated gastro-intestinal tract (GIT), the capability to grow at different combinations of NaCl and pH values, radical scavenging activities and biofilm formation were further investigated in 15 selected strains. The screening step revealed high diversity among Lactiplantibacillus strains. Most of the strains were able to ferment xylose, while only a few strains produced EPS and had inhibitory activity against Y. lipolytica. Resistance to phenolic compounds (gallic, protocatechuic, hydroxybenzoic and syringic acids), as well as the ability to release hydroxytyrosol from oleuropein, was strain-specific. OMWs impaired the survival of selected strains, while combinations of NaCl ≤ 6% and pH ≥ 4.0 were well tolerated. DPPH and hydroxyl radical degradation were strain-dependent, while the capability to form biofilm was affected by incubation time. Strains were very tolerant to the GIT. The genome of Lpb. pentosus O17 was sequenced and analysed to verify the presence of genes involved in the degradation and metabolism of phenolic compounds. O17 lacks carboxylesterase and gallate decarboxylase (subunits B and D) sequences, and its gene profile differs from that of other publicly available Lpb. pentosus genomes. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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13 pages, 1205 KiB

Open AccessArticle

Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains

by Łukasz Łopusiewicz, Natalia Śmietana, Daria Paradowska and Emilia Drozłowska

Microorganisms 2022, 10(2), 300; https://doi.org/10.3390/microorganisms10020300 - 27 Jan 2022

Cited by 13 | Viewed by 5417

Abstract

In recent years, there has been a growing interest from the food industry in new products that are increasingly desired by consumers because of the functional ingredients they contain. This category certainly includes fermented plant-based beverages, which combine the properties of plant substrates with the beneficial effects of fermentation on human health. In our study, two trial variants containing 20% and 30% black cumin (Nigella sativa L.) seed press cake (BCPC) were inoculated with kefir grain cultures and then incubated at 25 °C for 24 h. The resulting beverages were stored under refrigeration (6 °C) for 28 days. During storage, pH, total free amino acids, reducing sugars, changes in the microbial population, viscosity, textural parameters, and color were measured on days 1, 5, 7, 14, 21, and 28. Throughout the storage period, the number of lactic acid bacteria, as well as yeasts, exceeded the recommended minimum level. Numerous changes in product parameters were observed in the tested beverages as a result of fermentation compared to non-fermented products. This study indicates the possibility of using BCPC as a valuable matrix for the production of a functional kefir-like beverage. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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18 pages, 4104 KiB

Open AccessArticle

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

by Guohua Zhang, Qianhui Qi, Faizan Ahmed Sadiq, Wei Wang, Xiaxia He and Wei Wang

Microorganisms 2021, 9(11), 2353; https://doi.org/10.3390/microorganisms9112353 - 14 Nov 2021

Cited by 8 | Viewed by 2371

Abstract

Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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Review

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24 pages, 9094 KiB

Open AccessReview

Fermented Soy Products and Their Potential Health Benefits: A Review

by Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, Susan Grace Karp and Carlos Ricardo Soccol

Microorganisms 2022, 10(8), 1606; https://doi.org/10.3390/microorganisms10081606 - 09 Aug 2022

Cited by 29 | Viewed by 6223

Abstract

In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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18 pages, 1459 KiB

Open AccessReview

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits

by Leonel Cuamatzin-García, Paola Rodríguez-Rugarcía, Elie Girgis El-Kassis, Georgina Galicia, María de Lourdes Meza-Jiménez, Ma. del Rocío Baños-Lara, Diego Salatiel Zaragoza-Maldonado and Beatriz Pérez-Armendáriz

Microorganisms 2022, 10(6), 1151; https://doi.org/10.3390/microorganisms10061151 - 02 Jun 2022

Cited by 27 | Viewed by 7688

Abstract

Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases. Full article

(This article belongs to the Special Issue Microorganisms and Fermented Foods)

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