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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 January 2024) | Viewed by 15831

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Prof. Dr. Humberto Hernandez-Sanchez

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Guest Editor

Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
Interests: dairy fermentations; probiotics; cheese; mathematical modelling

Prof. Dr. Gustavo F. Gutiérrez-López

E-Mail Website
Guest Editor

Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico
Interests: food process engineering; nanobiotechnology; modelling; image analysis

Special Issue Information

Dear Colleagues,

The demand for nutraceuticals and functional foods has grown worldwide due to their health properties that go beyond their nutritional value. In the past three decades, new or more efficient bioprocesses involving enzymes or microorganisms have been introduced to provide safe and eco-friendly biotechnological approaches for the mass production of these products. The aim of this Special Issue is to provide an overview of traditional and efficacious processes and discuss the tendencies and perspectives in food biotechnology which, along with the significant progress in bioinformatics, nanotechnology, encapsulation, and bioactive compounds in recent years, have allowed this field to become an area of opportunity for innovation and emerging technologies. As a Guest Editor of this Special Issue, I look forward to reviewing your submissions that will help us to identify the current state of Food and Microbial Bioprocesses.

Prof. Dr. Humberto Hernandez-Sanchez
Prof. Dr. Gustavo F. Gutiérrez-López
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.

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Keywords

microbial bioprocesses
food technology
nanotechnology
encapsulation
bioactive compounds
biotechnology

Published Papers (10 papers)

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Editorial

Jump to: Research, Review

3 pages, 629 KiB

Open AccessEditorial

Editorial for the Special Issue “Food and Microbial Bioprocesses”

by Humberto Hernández-Sánchez and Gustavo F. Gutiérrez-López

Microorganisms 2024, 12(4), 736; https://doi.org/10.3390/microorganisms12040736 - 03 Apr 2024

Viewed by 523

Abstract

The aim of this Special Issue was to provide readers with a holistic, systematic, and integrative approach to microbial processes involved in the production of selected foods, nutraceuticals, and bioactive materials by using modern biotechnological tools [...] Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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Research

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18 pages, 3112 KiB

Open AccessArticle

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

by Elsa Acosta-Piantini, Maria Carmen Villarán, Ángel Martínez and José Ignacio Lombraña

Microorganisms 2024, 12(3), 506; https://doi.org/10.3390/microorganisms12030506 - 01 Mar 2024

Cited by 1 | Viewed by 771

Abstract

This work proposes a novel drying method suitable for probiotic bacteria, called flash freeze-drying (FFD), which consists of a cyclic variation in pressure (up-down) in a very short time and is applied during primary drying. The effects of three FFD temperatures (−25 °C, −15 °C, and −3 °C) on the bacterial survival and water activity of Lactobacillus acidophilus LA5 (LA), previously microencapsulated with calcium alginate and chitosan, were evaluated. The total process time was 900 min, which is 68.75% less than the usual freeze-drying (FD) time of 2880 min. After FFD, LA treated at −25 °C reached a cell viability of 89.94%, which is 2.74% higher than that obtained by FD, as well as a water activity of 0.0522, which is 55% significantly lower than that observed using FD. Likewise, this freezing temperature showed 64.72% cell viability at the end of storage (28 days/20 °C/34% relative humidity). With the experimental data, a useful mathematical model was developed to obtain the optimal FFD operating parameters to achieve the target water content in the final drying. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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14 pages, 2418 KiB

Open AccessArticle

Production of Reactive Oxygen (ROS) and Nitrogen (RNS) Species in Macrophages J774A.1 Activated by the Interaction between Two Escherichia coli Pathotypes and Two Probiotic Commercial Strains

by Berenice González-Magallanes, Fátima Sofía Magaña-Guerrero, Victor Manuel Bautista-de Lucio, Jimmy Giovanni Hernández-Gómez, Angel Gustavo Salas-Lais and Humberto Hernández-Sánchez

Microorganisms 2023, 11(7), 1644; https://doi.org/10.3390/microorganisms11071644 - 23 Jun 2023

Cited by 1 | Viewed by 1488

Abstract

Probiotics play an important role against infectious pathogens, such as Escherichia coli (E. coli), mainly through the production of antimicrobial compounds and their immunomodulatory effect. This protection can be detected both on the live probiotic microorganisms and in their inactive forms (paraprobiotics). Probiotics may affect different cells involved in immunity, such as macrophages. Macrophages are activated through contact with microorganisms or their products (lipopolysaccharides, endotoxins or cell walls). The aim of this work was the evaluation of the effect of two probiotic bacteria (Escherichia coli Nissle 1917 and Bifidobacterium animalis subsp. lactis HN019 on macrophage cell line J774A.1 when challenged with two pathogenic strains of E. coli. Macrophage activation was revealed through the detection of reactive oxygen (ROS) and nitrogen (RNS) species by flow cytometry. The effect varied depending on the kind of probiotic preparation (immunobiotic, paraprobiotic or postbiotic) and on the strain of E. coli (enterohemorrhagic or enteropathogenic). A clear immunomodulatory effect was observed in all cases. A higher production of ROS compared with RNS was also observed. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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16 pages, 6728 KiB

Open AccessArticle

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains

by Germán R. Moreno-León, Sandra V. Avila-Reyes, Julieta C. Villalobos-Espinosa, Brenda H. Camacho-Díaz, Daniel Tapia-Maruri, Antonio R. Jiménez-Aparicio, Martha L. Arenas-Ocampo and Javier Solorza-Feria

Microorganisms 2023, 11(6), 1570; https://doi.org/10.3390/microorganisms11061570 - 13 Jun 2023

Cited by 1 | Viewed by 1201

Abstract

Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that coexist in a symbiotic association. During fermentation, these microorganisms mainly consume lactose and produce a polymeric matrix called kefiran, which is an exopolysaccharide composed mainly of water-soluble glucogalactan, suitable for the development of bio-degradable films. Using the biomass of microorganisms and proteins together can be a sustainable and innovative source of biopolymers. In this investigation, the effects of lactose-free milk as a culture medium and the addition of other carbon sources (dextrose, fructose, galactose, lactose, inulin and fructans) in concentrations of 2, 4 and 6% w/w, coupled with initial parameters such as temperature (20, 25 and 30 °C), % of starter inoculum (2, 5 and 10% w/w) was evaluated. The method of response surface analysis was performed to determine the optimum biomass production conditions at the start of the experiment. The response surface method showed that a 2% inoculum and a temperature of 25 °C were the best parameters for fermentation. The addition of 6% w/w agave fructans in the culture medium favored the growth of biomass (75.94%) with respect to the lactose-free culture medium. An increase in fat (3.76%), ash (5.57%) and protein (7.12%) content was observed when adding agave fructans. There was an important change in the diversity of microorganisms with an absence of lactose. These compounds have the potential to be used as a carbon source in a medium culture to increase kefir granule biomass. There was an important change in the diversity of microorganisms with an absence of lactose, where the applied image digital analysis led to the identification of the morphological changes in the kefir granules through modification of the profile of such microorganisms. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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18 pages, 1812 KiB

Open AccessArticle

Evaluation of the Survival of Lactobacillus fermentum K73 during the Production of High-Oleic Palm Oil Macroemulsion Powders Using Rotor-Stator Homogenizer and Spray-Drying Technique

by Angélica Clavijo-Romero, Miguel Moyano-Molano, Katherine Bauer Estrada, Lina Vanessa Pachón-Rojas and María Ximena Quintanilla-Carvajal

Microorganisms 2023, 11(6), 1490; https://doi.org/10.3390/microorganisms11061490 - 03 Jun 2023

Cited by 1 | Viewed by 1110

Abstract

This study aimed to evaluate the survival of the probiotic Lactobacillus fermentum when it is encapsulated in powdered macroemulsions to develop a probiotic product with low water activity. For this purpose, the effect of the rotational speed of the rotor-stator and the spray-drying process was assessed on the microorganism survival and physical properties of probiotic high-oleic palm oil (HOPO) emulsions and powders. Two Box–Behnken experimental designs were carried out: in the first one, for the effect of the macro emulsification process, the numerical factors were the amount of HOPO, the velocity of the rotor-stator, and time, while the factors for the second one, the drying process, were the amount of HOPO, inoculum, and the inlet temperature. It was found that the droplet size (ADS) and polydispersity index (PdI) were influenced by HOPO concentration and time, ζ-potential by HOPO concentration and velocity, and creaming index (CI) by speed and time of homogenization. Additionally, HOPO concentration affected bacterial survival; the viability was between 78–99% after emulsion preparation and 83–107% after seven days. The spray-drying process showed a similar viable cell count before and after the drying process, a reduction between 0.04 and 0.8 Log10 CFUg⁻¹; the moisture varied between 2.4% and 3.7%, values highly acceptable for probiotic products. We concluded that encapsulation of L. fermentum in powdered macroemulsions at the conditions studied is effective in obtaining a functional food from HOPO with optimal physical and probiotic properties according to national legislation (>10⁶ CFU mL⁻¹ or g⁻¹). Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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16 pages, 1143 KiB

Open AccessArticle

Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture

by Vogar Leonel Nieto-Sarabia, Guiomar Melgar-Lalanne, Christian Bryan Ballinas-Cesatti, Fernando Abiram García-García, Jorge Alberto Jose-Salazar, César Mateo Flores-Ortiz, Eliseo Cristiani-Urbina and Liliana Morales-Barrera

Microorganisms 2023, 11(4), 977; https://doi.org/10.3390/microorganisms11040977 - 09 Apr 2023

Cited by 3 | Viewed by 1881

Abstract

There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% v/v of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% v/v alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% v/v) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from S. cerevisiae. Hence, P. kudriavzevii 4A has the potential for use in the beer industry. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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13 pages, 6405 KiB

Open AccessArticle

A Comparative Analysis of Biodegradation and Bioconversion of Lentinula edodes and Other Exotic Mushrooms

by Diego Cunha Zied, Marcos Antônio da Silva Freitas, Bruno Rafael de Almeida Moreira, Lucas da Silva Alves and Arturo Pardo-Giménez

Microorganisms 2023, 11(4), 897; https://doi.org/10.3390/microorganisms11040897 - 30 Mar 2023

Cited by 2 | Viewed by 1339

Abstract

Mushrooms are capable of bioconverting organic residues into food. Understanding the relationship between high-quality yields and substrate biomass from these residues is critical for mushroom farms when choosing new strains. The objective of this exploratory study was, therefore, to analyze whether exotic mushrooms, namely, Pleurotus eryngii, Flammulina velutipes, and Agrocybe aegerita, could biologically convert the substrate into edible mushrooms as effectively as Lentinula edodes (baseline). Five experiments were carried out. Biological efficiency, biodegradability coefficient, mass balance and chemical characterization of the substrate were evaluated. Strategically hydrating the sawdust enabled L. edodes to achieve the greatest biodegradability and biological efficiency of 0.5 and 94.2 kg dt⁻¹, respectively. The values for L. edodes on wheat straw without hydration were 0.2 and 68.8 kg dt⁻¹, respectively. From 1000 kg of fresh substrate, P. eryngii produced 150.1 kg of edible mushrooms, making it technically competitive with L. edodes on wheat straw (195.9 kg). Hence, P. eryngii was the most reliable option for scaling among the exotic mushrooms. The analytical insights from our study provide further knowledge to advance the field’s prominence in high-throughput mushroom-producing systems, particularly for exotic mushrooms. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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12 pages, 4084 KiB

Open AccessArticle

Screening and Identification of Goat-Milk-Derived Lactic Acid Bacteria with Bacteriocin-like Activity and Probiotic Potentials

by Zhenzhu Yang, Ling Ni, Wei Tian and Hai Chi

Microorganisms 2023, 11(4), 849; https://doi.org/10.3390/microorganisms11040849 - 27 Mar 2023

Cited by 2 | Viewed by 2275

Abstract

In the current study, we screened 46 isolates of lactic acid bacteria (LAB) derived from goat milk for bacteriocin producers that can inhibit common foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus). The following three strains that showed antimicrobial activity against all indicators were identified: Enterococcus faecalis DH9003 and DH9012, and Lactococcus lactis DH9011. Their antimicrobial products exhibited typical bacteriocin characteristics, such as heat stability and proteinase nature. The bacteriostatic activity of concentrated bacteriocins produced by these LAB was observed at low concentrations (half-minimum inhibitory concentration [MIC50] and 4MIC50), whereas complete inhibition activity against Listeria monocytogenes was detected at high concentrations (16MIC50) of the two Enterococcus faecalis strains (DH9003 and DH9012). Furthermore, the probiotic potentials of the three strains were investigated and described. The results revealed that none of the strains had hemolytic activity, whereas all: were sensitive to ampicillin (50 mg/mL) and streptomycin sulfate (100 mg/mL); were resistant to bile, artificial simulated intestinal tract, and gastric juice at different pH levels (2.5, 3.0, 3.5); and had β-galactosidase activity. Furthermore, all strains exhibited an auto-aggregating phenotype, with self-aggregation ranging from 30% to 55%. DH9003 and DH9012 co-aggregated well with Listeria monocytogenes and Escherichia coli (52.6% and 63.2%, 68.5% and 57.6%, respectively), whereas DH9011 co-aggregated poorly with Listeria monocytogenes (15.6%) and did not co-aggregate with Escherichia coli. Furthermore, our results showed that all three isolates exhibited strong antibacterial activity, tolerance to bile and simulated gastrointestinal environments, adhesion capability, and safety. Finally, DH9003 was selected and used for gavage in rats. By observing the pathological characteristics of rat intestinal and liver tissue sections, DH9003 showed no harmful effects on the intestine and liver of rats, but rather resulted in a denser and longer intestinal mucosa, as well as improving the intestinal mucosa of rats. Considering their substantial prospective applications, we concluded that these three isolates are potential probiotic candidates. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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13 pages, 2785 KiB

Open AccessArticle

Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand

by Rujipas Yongsawas, Ammarin In-on, Angkana Inta, Jatupol Kampuansai, Hataichanok Pandith, Nakarin Suwannarach, Saisamorn Lumyong, Thararat Chitov and Terd Disayathanoowat

Microorganisms 2023, 11(3), 649; https://doi.org/10.3390/microorganisms11030649 - 03 Mar 2023

Cited by 4 | Viewed by 1811

Abstract

Northern Thailand, the main part of the Lanna region, is home to a diverse range of ethnic groups, each with their own food and cultural heritage. The bacterial compositions in fermented soybean (FSB) products indigenous to three Lanna ethnolinguistic groups, including Karen, Lawa, and Shan, were investigated in this study. Bacterial DNA was extracted from the FSB samples and subjected to 16S rRNA gene sequencing using the Illumina sequencing platform. Metagenomic data showed that the predominant bacteria in all FSBs were members of the genus Bacillus (49.5–86.8%), and the Lawa FSB had the greatest bacterial diversity. The presence of genera Ignatzschineria, Yaniella, Atopostipes in the Karen and Lawa FSBs and Proteus in the Shan FSB might be indicators of food hygiene problems during processing. The network analysis predicted antagonistic effects of Bacillus against some indicator and pathogenic bacteria. The functional prediction revealed some potential functional properties of these FSBs. The presence of Bacillus in all FSBs and Vagococcus in the Shan FSB suggests that these FSBs could potentially be good sources of beneficial bacteria, and they should be conserved and promoted for health and food security reasons. However, food processing hygiene measures should be introduced and monitored to warrant their properties as health foods. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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Review

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14 pages, 1127 KiB

Open AccessReview

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

by Sudeb Saha, Kohtaro Fukuyama, Marina Debnath, Fu Namai, Keita Nishiyama and Haruki Kitazawa

Microorganisms 2023, 11(7), 1652; https://doi.org/10.3390/microorganisms11071652 - 25 Jun 2023

Cited by 2 | Viewed by 2389

Abstract

Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality. Full article

(This article belongs to the Special Issue Food and Microbial Bioprocesses)

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