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Fermentation
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Fermented Cereals and Legumes: Innovation for the Development and Characterization...
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Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods

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

Deadline for manuscript submissions: 31 July 2026 | Viewed by 5184

Editor

Dr. Franco Van de Velde

E-Mail Website
Guest Editor
National Scientific and Technical Research Council, Argentina and National University of Littoral, Santa Fe, Argentina
Interests: plant-based foods; fermented beverages; phenolic compounds; food bioactivity; bioaccessibility; bioavailability of bioactives

Special Issue Information

Dear Colleagues,

Fermentation of cereals and legumes has emerged as a versatile biotechnological strategy to enhance the nutritional, sensory, and functional qualities of plant-based foods. These substrates provide rich carbon and nitrogen sources that sustain diverse microbial communities, including lactic acid bacteria, yeasts, and other beneficial microorganisms. Through their metabolic activity, these microbes degrade antinutritional factors such as phytic acid, tannins, and enzyme inhibitors, while improving the bioavailability of minerals and amino acids. Fermentation also promotes the release and transformation of bioactive compounds with antioxidant, anti-inflammatory, and gut-modulatory properties, contributing to better metabolic and intestinal health. A wide range of fermented products, including bread, snacks, sauces, and beverages derived from cereals and legumes, represents promising vehicles for developing sustainable, functional foods. This Special Issue aims to advance understanding of the microbial functionality and biochemical mechanisms driving cereal- and legume-based fermentations, and to explore their implications for nutritional quality, product innovation, and human well-being.

Papers dealing with or working on the following topics are invited to publish the following:

  • Characterization of lactic acid bacteria, yeasts, or mixed cultures in cereal/legume fermentations;
  • Nutritional and functional enhancement through fermentation (proteins, phenolic compounds, bioactive peptides);
  • Reduction of antinutritional factors;
  • Bioavailability and bioaccessibility studies after fermentation;
  • Omics approaches to study fermentation microbiota and metabolites;
  • Development of novel fermented cereal- and legume-based foods.
  • Sustainability and circular bioeconomy perspectives in fermented plant-based systems.

Dr. Franco Van de Velde
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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 2100 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

  • cereal fermentation
  • legume fermentation
  • lactic acid bacteria
  • phenolic compounds
  • bioaccessibility
  • sustainable food systems
  • circular bioeconomy
  • plant-based beverages
  • functional foods
  • product innovation

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

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19 pages, 635 KB  
Article
Fermented Navy Bean (Phaseolus vulgaris) Products with Improved Nutritional, Antioxidant, and Antihypertensive Potential
by Franco Van de Velde, Micaela Albarracín, Raúl E. Cian and Silvina R. Drago
Fermentation 2026, 12(5), 238; https://doi.org/10.3390/fermentation12050238 - 13 May 2026
Viewed by 539
Abstract
This study evaluated the impact of lactic acid fermentation on microbiological and nutritional quality, bioactive compound profile, and bioactive properties of mashed navy beans (MNB). Lactic Acid Bacteria (LAB) viability and microbiological quality of fermented mashed navy beans (FMNBs) were maintained for up [...] Read more.
This study evaluated the impact of lactic acid fermentation on microbiological and nutritional quality, bioactive compound profile, and bioactive properties of mashed navy beans (MNB). Lactic Acid Bacteria (LAB) viability and microbiological quality of fermented mashed navy beans (FMNBs) were maintained for up to 28 days at 4 °C. Fermentation improved protein quality while reducing trypsin inhibitor activity. Additionally, fermentation enhanced the extractability of phenolic compounds, especially of bound forms. Proteolytic activity during fermentation generated low-molecular-weight peptides enriched in hydrophobic residues. Although antioxidant capacity remained comparable between samples, fermented samples exhibited higher angiotensin-converting enzyme inhibitory (ACE-I) activity (IC50 ACE-I = 0.635 ± 0.043 and 0.413 ± 0.002 mg solids mL−1 for MNBs and FMNBs, respectively). Simulated gastrointestinal digestion enhanced both antioxidant (ABTS•+) and antihypertensive potential. ECA-I inhibition was higher in the fermented sample dialysates (D), with IC50 values of 0.160 ± 0.005 and 0.117 ± 0.003 mg solids mL−1 for MNB-D and FMNB-D, respectively, due to the increased dialyzability of phenolic compounds and the presence of hydrophobic low-molecular-weight peptides in FMNB-D. Furthermore, FMNB-D exhibited competitive ACE-I inhibition. These findings demonstrate that lactic fermentation is an effective strategy to enhance the nutritional and health-promoting properties of legume-based foods. Full article
(This article belongs to the Special Issue Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods)
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20 pages, 1929 KB  
Article
Fermentation Unlocks the Functional Role of Amaranth in Modulating Wheat/Amaranth Sourdough Microbiota and Inhibiting Yeast Growth of Refrigerated Doughs
by Carolina Dardis, Emiliano Bilbao, María Cristina Añón and Analía G. Abraham
Fermentation 2026, 12(2), 80; https://doi.org/10.3390/fermentation12020080 - 2 Feb 2026
Viewed by 1887
Abstract
This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of Lactiplantibacillus plantarum CIDCA 8327. In parallel, a [...] Read more.
This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of Lactiplantibacillus plantarum CIDCA 8327. In parallel, a partial substitution of wheat flour with 7% amaranth flour was evaluated. To monitor fermentation, pH, titratable acidity, and viable microorganism counts were determined in the sourdoughs, along with culture-independent analyses of microbial communities in two independent spontaneously fermented trials. Dough discs prepared from these sourdoughs were analyzed for pH, titratable acidity, and viable microorganisms, and shelf life was determined based on the appearance of visible mould during refrigerated storage. No substantial differences were observed in the physicochemical parameters of the sourdoughs; however, significant differences in microbial communities were detected, influenced by both amaranth addition and wheat flour batch variability. Dough discs prepared with amaranth flour and spontaneous fermentation showed an extended shelf life and lower mould and yeast counts during refrigerated storage. The use of the starter increased shelf life compared to non-fermented doughs but was less effective than spontaneous sourdough with amaranth. Overall, these results highlight the potential of sourdough technology and amaranth flour for developing clean-label refrigerated products. Full article
(This article belongs to the Special Issue Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods)
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22 pages, 1002 KB  
Article
Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours
by Janet Adeyinka Adebo
Fermentation 2026, 12(1), 62; https://doi.org/10.3390/fermentation12010062 - 21 Jan 2026
Cited by 1 | Viewed by 1475
Abstract
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans, haricot beans, butter beans, and black beans). The [...] Read more.
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans, haricot beans, butter beans, and black beans). The pH dropped significantly (p ≤ 0.05) after 48 h (6.61–4.91) of fermentation, with a corresponding increase in TTA, which ranged from 0.3 to 1.28 g lactic acid/100 g sample. Colour analysis showed that fermentation caused a decrease in L* values (2.97–23.86% reduction), with the highest reduction observed in black bean flour (23.86% at 24 h), along with an increase in the browning index. The total phenolic content increased significantly (p ≤ 0.05) in all the samples, with the most pronounced increase observed in mung bean 24 h (6.85 mg GAE/g). Similarly, the values for total flavonoid increased from 2.26 to 6.48 mg QE/g, and antioxidant activities such as DPPH ranged from 45.04 to 74.51%, FRAP from 1.65 to 8.03 Mm TE/g, and ABTS from 60.86 to 90.01%. Ultra-high performance liquid chromatography–photodiode array quantification of the targeted phenolic compounds showed a significant increase, with the highest notable increase for trans-ferulic acid in mung bean (330% after 48 h). Water absorption capacity generally showed an increase, whereas bulk density ranged from 0.55 to 0.91 g/cm3 and decreased in all legumes. There were differences in the pasting properties of the selected legumes. The peak time of unfermented butter bean was 33.08 min and remained constant at 33.15 min at 24 and 48 h of fermentation. Thermal analysis indicated the alteration of gelatinization parameters, with a decrease in peak temperature, whereas higher gelatinization enthalpy was observed. Findings from this study show that fermentation with the starter cultures can significantly improve the bioactive compound and functional properties of legume flours and thus act as potential ingredients in functional food development. Full article
(This article belongs to the Special Issue Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods)
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Review

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21 pages, 5252 KB  
Review
Emerging Solid-State Fermentation in Functional Foods: Bioactive Compounds, Functionality, Sensory Quality, Microbiota Influence and Industrial Perspectives
by Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Antoni Sánchez and Teresa Gea
Fermentation 2026, 12(6), 266; https://doi.org/10.3390/fermentation12060266 - 30 May 2026
Viewed by 619
Abstract
Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances [...] Read more.
Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances in the application of SSF to enhance the nutritional, functional, sensory, and technological properties of food matrices. Current evidence indicates that SSF can increase the bioactive potential of plant-based substrates by promoting the release and biotransformation of phenolic compounds, while also improving antioxidant capacity, protein digestibility, and techno-functional performance. In addition, the process may support the formation of food-relevant metabolites, including vitamins, peptides, organic acids, and other secondary compounds, while reducing selected antinutritional, allergenic, and undesirable constituents. These compositional changes are often accompanied by modifications in aroma, volatile profiles, visual attributes, and, more recently, gut microbiota-related effects. Attention is given to the use of fungal-based processes for the valorization of cereals, legumes, fruit by-products, and other underutilized substrates. The review also addresses the growing industrial interest in SSF, especially in relation to mycelium-based foods, alternative proteins, functional ingredients, and feed applications. Despite its clear potential, the broader implementation of SSF will require further research and development to support its effective translation into food applications. Full article
(This article belongs to the Special Issue Fermented Cereals and Legumes: Innovation for the Development and Characterization of Functional Foods)
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