Special Issue "Frontier Research in Food Microbiology"

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 May 2022.

Special Issue Editor

Dr. Teresa Gervasi
E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98100 Messina, Italy
Interests: biotechnology; fermentation chemistry; food microbiology; microbiota of raw materials; gut microbiota; biotransformation; functional food; biocontrol; bioactive natural products; antimicrobial compounds; bacteria engineering

Special Issue Information

Dear Colleagues,

One of the biggest challenges in the world of food is having the in-depth knowledge of the microbial communities of which several food products are or could be made up of. Microorganisms have great potential in the food industry, representing key factors both in food processing and spoilage. They play an important role in all the various processing steps of food production, from the handling of raw materials to waste treatment.

In this direction, microbial communities can serve as a functional reservoir; however, another important aspect is their function in food spoilage, intoxication, and disease.

All these aspects connected with microorganisms and food are a growing concern not only from an economic point of view but also from an environmental and public health perspective.

In light of these concerns, this Special Issue wishes to make a full contribution to the field of Food Microbiology.

The aim of this Special Issue is to gather knowledge concerning microorganisms in food and to highlight innovative research frameworks including:

  • Taxonomy, genetics, biochemistry, and physiology of microorganisms that are used to make foods or that are responsible for food spoilage and foodborne diseases;
  • Microorganisms involved in food fermentation;
  • Microorganisms as a potential tool for food waste management and valorization;
  • Microorganisms with claimed probiotic properties and studies on the survival and persistence of probiotics in the gastrointestinal tract;
  • Microorganisms as an index of the sanitary quality of food and predictive microbiology applied to food products;
  • New antimicrobial compounds that can be used in food/ beverage ecosystem and novel preservation techniques;
  • New strategies for food product or processing innovation, including the applications of modern biotechnologies.

I invite you to submit research articles, reviews, communications, and concept papers focused on this broad research area and any related aspects.

Dr. Teresa Gervasi
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 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. Applied Sciences is an international peer-reviewed open access semimonthly 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 2300 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

  • food production
  • fermented products
  • fermentation process
  • biotechnologies
  • bioprotection
  • predictive microbiology
  • antimicrobial and natural products
  • probiotics
  • food and health
  • sustainability

Published Papers (2 papers)

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Research

Article
Differential Immunostimulatory Effects of Lipoteichoic Acids Isolated from Four Strains of Lactiplantibacillus plantarum
Appl. Sci. 2022, 12(3), 954; https://doi.org/10.3390/app12030954 - 18 Jan 2022
Viewed by 61
Abstract
The intestinal health and immune modulatory effects of probiotics are well known. As with live bacteria, several studies demonstrating the ability of dead cells to improve gut health and immunity have suggested varying potentials for microbes to affect the human gut. The effect [...] Read more.
The intestinal health and immune modulatory effects of probiotics are well known. As with live bacteria, several studies demonstrating the ability of dead cells to improve gut health and immunity have suggested varying potentials for microbes to affect the human gut. The effect of dead microbes most likely derives from the cell wall of the microorganism. In this study, the functionality of lipoteichoic acid (LTA), a cell wall component, isolated from four stains of Lactiplantibacillus plantarum, K8, K88, K5-5, and K55-5, and the relationship between LTAs and their receptors were investigated. The four strains of L. plantarum have different LTA structures, which contributed to different immune activities in the immune cells. We confirmed that the different binding abilities with the host cell surface receptors, along with the differences in signal pathway, were due to the structural differences of the LTAs. LTA is an important postbiotic that induces various immunomodulatory actions. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
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Article
Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi
Appl. Sci. 2021, 11(13), 5765; https://doi.org/10.3390/app11135765 - 22 Jun 2021
Cited by 1 | Viewed by 749
Abstract
Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was [...] Read more.
Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
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