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Fermentation
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Non-dairy Fermented Products
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Non-dairy Fermented Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 16153

Special Issue Editor

Dr. Yi-huang Hsueh

E-Mail Website
Guest Editor
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
Interests: lactobacterial fermentation; encapsulation technology; carbon nanoparticles; antimicrobial
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

For centuries, dairy probiotics have been commercialized in many forms, but few studies have focused on non-dairy fermented products. In addition to the viability of microorganisms used in non-dairy fermented products, the technical and functional characterization of non-dairy fermented products is critical in order to obtain competitive advantages in the global market. With regard to non-dairy food matrices, information on the challenges of microbial survival, fermentation standards, the use of these microbes as starters, and their relationship to other microorganisms is insufficient. In addition, the compounds obtained from non-dairy fermentation have also been intensively studied for their technological implications in the agri-food, pharmaceutical, and chemical industries. The microorganisms used for fermentation are not restricted to bacteria, fungi or yeasts; and fermented foods or products are not restricted to plants, vegetables or meats.

This Special Issue seeks but is not limited to original research articles or reviews. We highlight the impact of beneficial microbes on the fermentation process, the enzymes involved, natural/engineered fermented products, and their encapsulation.

Dr. Yi-huang Hsueh
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. Fermentation 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 2600 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

  • non-dairy fermented products
  • fermentation process
  • natural/engineered fermented products
  • non-dairy beneficial microbes
  • encapsulation

Published Papers (3 papers)

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Research

13 pages, 1208 KiB  
Article
Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241
by Muhammad Zahaib Ilyas, Ju Kyong Lee, Muhammad Waqas Ali, Sana Tariq and Muhammad Nadeem
Fermentation 2022, 8(3), 113; https://doi.org/10.3390/fermentation8030113 - 6 Mar 2022
Cited by 3 | Viewed by 2279
Abstract
High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with [...] Read more.
High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with the aim to fulfill the antioxidants and nutrients gap between the available and potential levels of wheat grains through fermentation by Bacillus subtilis KCTC 13241. In this experiment, the whole wheat grains were used by keeping in consideration the importance of minerals and to measure an increase in their availability after fermentation. The antioxidants and nutritional potential of different wheat varieties was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assays as well as by the concentration of amino acids, flavonoids, minerals, carbohydrates and phenolic compounds. Different wheat varieties were showed different free radical scavenging potential after fermentation, which was significantly higher with respect to their corresponding unfermented wheat varieties. The highest nutritional and free radical scavenging potential was found in a fermented wheat variety, named Namhae, and this combination is highly useful for cereal-based food industries. Full article
(This article belongs to the Special Issue Non-dairy Fermented Products)
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14 pages, 2091 KiB  
Article
Enhanced Erinacine A Production by Hericium erinaceus Using Solid-State Cultivation
by Po-Yu Cheng, Hung-Yi Liao, Chia-Hung Kuo and Yung-Chuan Liu
Fermentation 2021, 7(3), 182; https://doi.org/10.3390/fermentation7030182 - 5 Sep 2021
Cited by 4 | Viewed by 8943
Abstract
Hericium erinaceus (HE) is a large edible medicinal fungus. Erinacine A (ErA) is a secondary metabolite presented in the mycelia of HE, with pharmacological effects as a nerve growth factor on the central nervous system. In this study, solid-state cultivation of HE was [...] Read more.
Hericium erinaceus (HE) is a large edible medicinal fungus. Erinacine A (ErA) is a secondary metabolite presented in the mycelia of HE, with pharmacological effects as a nerve growth factor on the central nervous system. In this study, solid-state cultivation of HE was carried out in Petri dishes and glass jars for the production of mycelial biomass and ErA. The potato dextrose agar (PDA) had the highest mycelial biomass at an optimal temperature of 25 °C, but no ErA was found in the agar media. In glass jar cultivation, the mycelial biomass and specific yield of ErA in different substrates, particle sizes, substrate weights, nitrogen sources, and inorganic salts were investigated. The ErA was purified by a self-pack silica gel column and a semi-preparative HPLC and was identified by liquid chromatography-tandem mass spectrometer. The best conditions for solid-state cultivation of HE when using corn kernel as substrate, particle size less than 2.38 mm, and addition of 10mM ZnSO4, 7H2O, mycelial biomass of 50.24 mg cell dry weight/g substrate was obtained, in addition, the specific yield of ErA could reach 165.36 mg/g cell dry weight. Full article
(This article belongs to the Special Issue Non-dairy Fermented Products)
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17 pages, 2522 KiB  
Article
Production of Ulvan Oligosaccharides with Antioxidant and Angiotensin-Converting Enzyme-Inhibitory Activities by Microbial Enzymatic Hydrolysis
by Yueh-Hao Ronny Hung, Guan-Wen Chen, Chorng-Liang Pan and Hong-Ting Victor Lin
Fermentation 2021, 7(3), 160; https://doi.org/10.3390/fermentation7030160 - 21 Aug 2021
Cited by 19 | Viewed by 3953
Abstract
Seaweed oligosaccharides have attracted attention in food, agricultural, and medical applications recently. Compared to red and brown seaweeds, fewer studies have focused on the biological activity of green seaweed’s oligosaccharides. This study aimed to produce bioactive ulvan oligosaccharides via enzymatic hydrolysis from green [...] Read more.
Seaweed oligosaccharides have attracted attention in food, agricultural, and medical applications recently. Compared to red and brown seaweeds, fewer studies have focused on the biological activity of green seaweed’s oligosaccharides. This study aimed to produce bioactive ulvan oligosaccharides via enzymatic hydrolysis from green seaweed Ulva lactuca. Ulvan, a water-soluble polysaccharide, was obtained by hot water extraction. Two isolated marine bacteria, Pseudomonas vesicularis MA103 and Aeromonas salmonicida MAEF108, were used to produce multiple hydrolases, such as ulvanolytic enzymes, amylase, cellulase, and xylanase, to degrade the ulvan extract. An ultrafiltration system was used to separate the enzymatic hydrolysate to acquire the ulvan oligosaccharides (UOS). The characteristics of the ulvan extract and the UOS were determined by yield, reducing sugar, uronic acid, sulfate group, and total phenols. The FT-IR spectrum indicated that the ulvan extract and the UOS presented the bands associated with O-H, C=O, C-O, and S=O stretching. Angiotensin I converting enzyme (ACE) inhibition and antioxidant activities in vitro were evaluated in the ulvan extract and the UOS. These results provide a practical approach to producing bioactive UOS by microbial enzymatic hydrolysis that can benefit the development of seaweed-based products at the industrial scale. Full article
(This article belongs to the Special Issue Non-dairy Fermented Products)
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