Special Issue "Safety and Microbiological Quality"

A special issue of Fermentation (ISSN 2311-5637).

Deadline for manuscript submissions: 30 September 2018

Special Issue Editors

Guest Editor
Prof. Fabienne Remize

Université de La Réunion, ESIROI, UMR QualiSud, Parc Technologique Universitaire, 2 rue Wetzell, 97490 Sainte-Clotilde, France
E-Mail
Interests: lactic acid bacteria; fruits and vegetables; biopreservation; shelf-life
Guest Editor
Dr. Didier Montet

UMR C-95 QualiSud, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Université de La Réunion, F-34398 Montpellier, France
E-Mail
Interests: food safety; hazard analysis; control; mycotoxin; microbiota

Special Issue Information

Dear Colleagues,

Food fermentation aims, primarily, to increase the shelf-life of perishable foodstuffs, with an extremely large diversity of origins.

Safety issues are related to the control of growth and persistence of foodborne pathogens, but also to the presence of toxic compounds, such as mycotoxins, biogenic amines, ethylcarbamate or other chemical hazards, formed over fermentation. Moreover, fermentation of some plant-derived foods aims to decrease the level of toxic molecules, like cyanogens and other anti-nutritional factors. This Special Issue will consider manuscripts dealing with management or control of chemical or microbiological hazards, including HACCP approaches and ferment quality.

In addition, microbiological quality of fermented foods and beverages is closely connected to sensory or nutritional quality, may influence shelf-life of resulting products by the control of microbial spoilage but also can directly influence process reproducibility. Lastly, microbial activity in fermented products can impact intestinal microbiota of host. Hence, this issue will also focus on the management of microorganisms to ensure a high microbiological quality.

Prof. Dr. Fabienne Remize
Dr. Didier Montet
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 papers will be 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 quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. 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

Safety
Hazard
Spoilage
Shelf-life
HACCP
Pathogens
Toxins

Published Papers (2 papers)

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Research

Open AccessFeature PaperArticle Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties
Fermentation 2018, 4(2), 48; https://doi.org/10.3390/fermentation4020048
Received: 9 May 2018 / Revised: 2 June 2018 / Accepted: 8 June 2018 / Published: 20 June 2018
PDF Full-text (1033 KB) | HTML Full-text | XML Full-text
Abstract
Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and
[...] Read more.
Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic properties of LAB isolated from Cypriot green table olives. This is the first comprehensive report on the isolation and characterization of LAB isolates retrieved from Cypriot green table olives. From a collection of 92 isolates from spontaneously fermenting green olives, 64 g positive isolates were firstly identified to genus level using biochemical tests, and secondly to species level using multiplex species specific polymerase chain reaction (PCR) amplifications of the sodA gene. Moreover, each of our isolates were tested for their technological and probiotics properties, as well as for their safety characteristics, using biochemical and molecular methods, in order to be used as starter cultures. Finally, to discriminate the most promising isolates on the base of their technological and probiotics properties, Principal component analysis was used. All the isolates were identified as Enteroccocus faecium, having interesting technological properties, while pathogenicity determinants were absent. Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes. Full article
(This article belongs to the Special Issue Safety and Microbiological Quality)
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Open AccessArticle Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
Fermentation 2018, 4(2), 34; https://doi.org/10.3390/fermentation4020034
Received: 19 April 2018 / Revised: 3 May 2018 / Accepted: 3 May 2018 / Published: 8 May 2018
PDF Full-text (1311 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Vast amounts of information can be obtained by systematic explorations of synergy between phytochemicals and probiotics, which is required for the development of non-dairy probiotic products, globally. Evidence confirms that the same probiotic strain can have different efficiencies depending on the food matrix.
[...] Read more.
Vast amounts of information can be obtained by systematic explorations of synergy between phytochemicals and probiotics, which is required for the development of non-dairy probiotic products, globally. Evidence confirms that the same probiotic strain can have different efficiencies depending on the food matrix. One such functional property, viz., antipathogenicity of the probiotic strain against Shigella was investigated in this study. The potential of two fruit based (apple and sea buckthorn) beverage matrices fortified with Lactobacillus rhamnosus GG (ATCC 53103), against outbreak-causing serotypes of Shigella dysenteriae (ATCC 29026) and Shigella flexneri (ATCC 12022) was evaluated. The originality of this study lies in the fact that the functionality assessment was performed with a more realistic approach under storage conditions from 0–14 days at 4 °C. The finding confirms that Lactobacillus rhamnosus GG (LGG) differs in its potential depending on beverage matrices. Principal Component Analysis (PCA) clustered the matrices based on their pathogen clearance. LGG fortified sea buckthorn beverage matrix showed 99% clearance of S. dysenteriae within the first hour compared to 11% in apple beverage matrix. Interestingly, S. flexneri showed more resistance and was cleared (99%) in the LGG fortified sea buckthorn beverage matrix within three hours compared to 5.6% in apple matrix. Full article
(This article belongs to the Special Issue Safety and Microbiological Quality)
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Graphical abstract

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Microbiological and physicochemical changes of naturally fermented table olives
Authors: Dimitrios Anagnostopoulos and Dimitrios Tsaltas
Affiliation: Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology
Abstract: Table olives are one of the most important traditional fermented vegetables in Mediterranean countries and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. In the present work, three varieties of table olives (Cypriot green cracked, Picual and cracked Picual) were studied for their physicochemical (colour, shape, texture, oleuropein-hydroxytyrosol, polyphenols, antioxidants, sugars, pH, acidity volatiles compounds, organoleptic analysis) and microbiological changes, following by isolation and molecular identification of the predominant microorganisms (LAB, Yeasts), during three different fermentations process of each of them. The three different fermentation processes were performed as follows: 1) Spontaneous fermentation (10%NaCl, citric acid 0,5g/150L), 2) spontaneous fermentation inoculated with starter culture Lactobacillus Plantarum (10% Nacl, citric acid 0,5g/150L) and 3) spontaneous fermentation inoculated with starter culture Lactobacillus Plantarum (7% Nacl, citric acid 0,5g/150L).

 

 

 

 


 

 
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