Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.7
3.3
Journals
Fermentation
Special Issues
Lactic Acid Bacteria Metabolism
share announcement

Lactic Acid Bacteria Metabolism

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 4065

Special Issue Editors

Dr. Renpeng Du

E-Mail Website
Guest Editor
Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
Interests: exopolysaccharides; bacteriocin; sauerkraut fermentation
Special Issues, Collections and Topics in MDPI journals
Dr. Dan Zhao

E-Mail Website
Guest Editor
School of Life Sciences, Heilongjiang University, Heilongjiang, China
Interests: exopolysaccharide; mannan; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotics are a class of strictly selected live microorganisms that, when administered in adequate amounts, confer health benefits to the host. Common microorganisms with probiotic functions include lactic acid bacteria and yeasts. Lactic acid bacteria refer to a group of bacteria that are capable of fermenting carbohydrates and producing lactic acid, a process that is significant for human health. These bacteria can stimulate gastrointestinal responses through the intestinal tract or directly act on other areas, such as the oral cavity, vagina, or skin, to regulate host health. Consequently, they have found widespread applications in food production, agriculture, animal husbandry, and medical fields, becoming powerful tools for improving host well-being. Moreover, during their growth and metabolic processes, lactic acid bacteria produce various beneficial metabolites known as prebiotics—including exopolysaccharides, oligosaccharides, and fructooligosaccharides. Prebiotics possess multiple physiological functions that can modulate the gut microbiota and enhance human health. Currently, extensive research has primarily focused on the isolation identification of lactic acid bacteria strains along with functional characterization and active substance extraction; however, there is limited exploration into novel resources of lactic acid bacteria. The study of their physiological characteristics and product synthesis remains underdeveloped—significantly hindering the healthy development of related industries. Therefore, it is crucial to thoroughly explore and utilize valuable resources from lactic acid bacteria while investigating their physiological metabolic processes alongside understanding the biosynthesis mechanisms and functional properties of active substances. This approach will promote sustainable development within the lactobacillus industry. Notably, rapid advancements in synthetic biology technologies provide greater assurance for strain modification regarding shape alterations as well as biosynthesis pathways for metabolic products. This special issue will publish review articles and research papers focusing on the current developments in lactic acid bacterial strains cultivation; evaluation of active substance functionality; analysis of strain physiological-biochemical characteristics; elucidation of metabolic product synthesis mechanisms; along with separation purification techniques for functional macromolecules.

Dr. Renpeng Du
Dr. Dan Zhao
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.

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 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

  • probiotics
  • prebiotics
  • lactic acid bacteria
  • yeasts
  • metabolic processes
  • beneficial metabolites

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

16 pages, 3651 KiB  
Article
Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model
by Aikaterini Karampatea, Adriana Skendi, Maria Manoledaki and Elisavet Bouloumpasi
Fermentation 2025, 11(5), 288; https://doi.org/10.3390/fermentation11050288 - 15 May 2025
Viewed by 401
Abstract
The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under different barrel conditions. The study [...] Read more.
The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under different barrel conditions. The study examined the variation in pH, total and volatile acidity, and concentration of tartaric, malic, lactic, and citric acid during MLF in the identical initial wine. In addition, the aromatic profile of the final wines was evaluated. The fermentation occurred in new and used French oak barrels. Two strains of O. oeni were used: (a) citrate-negative O. oeni (CINE) and (b) O. oeni, commonly used in the wine industry. The experimental data obtained were fitted to the logistic model for each monitored parameter. The degree of fitting R2 was higher than 92.79%, indicating good predictive accuracy for substrate consumption (malic and citric acid), as well as product formation (lactic and acetic acid). The mean values of O. oeni and O. oeni CINE differ in acetic (0.29 and 0.15 g/L) and citric acid (0.13 and 0.18 g/L), respectively. The logistic model effectively predicted the change in acid content during fermentation, describing the changes in organic acid levels during the MLF conducted in barrels. Modeling can be useful in forecasting industrial-scale production. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)
►▼ Show Figures

Figure 1

18 pages, 1973 KiB  
Article
Potential of Whey Protein-Fortified Blackberry Juice in Transporting and Protecting Lactic Acid Bacteria: A Proteolytic Profile Analysis and Antioxidant Activity
by Liliana Lugo-Zarate, Angélica Saraí Jiménez-Osorio, Luis Guillermo González-Olivares, Emmanuel Pérez-Escalante, Araceli Castañeda-Ovando, José Pedraza-Chaverri, Omar Noel Medina-Campos, María Guadalupe Herrera-Hernández and Luis Delgado-Olivares
Fermentation 2025, 11(5), 252; https://doi.org/10.3390/fermentation11050252 - 2 May 2025
Viewed by 493
Abstract
This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage [...] Read more.
This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage and passage through the gastrointestinal tract. Additionally, the study explored how this combination influences the antioxidant properties of the product. The results indicated that the blackberry juice and whey protein mixture provided moderate protection to Lacticaseibacillus rhamnosus GG compared to the positive control (inulin), suggesting that whey proteins may enhance probiotic viability. Proteolytic analysis revealed progressive protein hydrolysis during fermentation, leading to the release of bioactive peptides, indicating the formation of compounds with potential functional benefits. Moreover, samples inoculated with LAB exhibited higher antioxidant activity than those without inoculum. This research demonstrates the promise of fermented blackberry juice fortified with whey proteins as an effective probiotic delivery system. It opens new possibilities for developing functional foods to promote intestinal health and overall well-being. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)
►▼ Show Figures

Figure 1

15 pages, 695 KiB  
Article
Impact of Heat Treatment on Hard Cider Enriched with Cryo-Concentrated Apple Must: Microbiological Profile, Functional Properties, and Storage Stability
by Matheus de Melo Carraro, Isabela Maria Macedo Simon Sola, Raul Dias Moreira dos Santos, Ivo Mottin Demiate, Aline Alberti and Alessandro Nogueira
Fermentation 2025, 11(4), 188; https://doi.org/10.3390/fermentation11040188 - 2 Apr 2025
Viewed by 475
Abstract
This study evaluated the impact of heat treatment on the microbiological, chemical, and functional properties of hard cider enriched with cryo-concentrate over 180 days of storage. The experimental protocol for the hard cider was assessed under three conditions: room temperature (18–23 °C, CA), [...] Read more.
This study evaluated the impact of heat treatment on the microbiological, chemical, and functional properties of hard cider enriched with cryo-concentrate over 180 days of storage. The experimental protocol for the hard cider was assessed under three conditions: room temperature (18–23 °C, CA), refrigeration (7–8 °C, CR), and pasteurization at 60 °C for 15 min (P60) and 80 °C for 15 min (P80). The heat treatment employed was mild to preserve the hard cider’s quality. Microbiological results confirmed proper processing conditions. Pasteurization reduced the initial populations of molds and yeasts by 92.9% (P80) and 83.3% (P60), while lactic acid bacteria decreased by over 99.0%. Microbial counts in P60 and P80 continued to decline during storage. Sugar content was the main indicator of instability in P60, particularly at 60 days. Both P60 and P80 ciders exhibited similar reductions in antioxidant activity, with DPPH showing a reduction of 43–45% and ABTS exhibiting a decrease of 50–51%. Additionally, a twofold increase in color intensity (darkening) was observed during storage in heat-treated samples. These findings demonstrate that pasteurization at 80 °C for 15 min effectively extends the shelf life of hard cider with cryo-concentrate to six months at room temperature, offering a practical solution for commercial production. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)
►▼ Show Figures

Figure 1

16 pages, 4919 KiB  
Article
Comparative Genomics of Bifidobacterium animalis subsp. lactis Reveals Strain-Level Hyperdiversity, Carbohydrate Metabolism Adaptations, and CRISPR-Mediated Phage Immunity
by Ozge Can, Ismail Gumustop, Ibrahim Genel, Hulya Unver, Enes Dertli, Ibrahim Cagri Kurt and Fatih Ortakci
Fermentation 2025, 11(4), 179; https://doi.org/10.3390/fermentation11040179 - 31 Mar 2025
Viewed by 1002
Abstract
Several strains of Bifidobacterium animalis subsp. lactis are blockbusters of commercial dietary supplement cocktails, widely recognized for their probiotic properties and found in various ecological niches. The present study aimed to perform an in-depth comparative genomic analysis on 71 B. animalis subsp. lactis [...] Read more.
Several strains of Bifidobacterium animalis subsp. lactis are blockbusters of commercial dietary supplement cocktails, widely recognized for their probiotic properties and found in various ecological niches. The present study aimed to perform an in-depth comparative genomic analysis on 71 B. animalis subsp. lactis strains isolated from diverse sources, including human and animal feces, breast milk, fermented foods, and commercial dietary supplements, to better elucidate the strain level diversity and biotechnological potential of this species. The average genome size was found to be 1.93 ± 0.05 Mb, with a GC content of 60.45% ± 0.2, an average of 1562 ± 41.3 coding sequences (CDS), and 53.4 ± 1.6 tRNA genes. A comparative genomic analysis revealed significant genetic diversity among the strains, with a core genome analysis showing that 34.7% of the total genes were conserved, while the pan-genome remained open, indicating ongoing gene acquisition. Functional annotation through EggNOG-Mapper and CAZYme clustering highlighted diverse metabolic capabilities, particularly in carbohydrate metabolism. Nearly all (70 of 71) Bifidobacterium animalis subsp. lactis strains were found to harbor CRISPR-Cas adaptive immune systems (predominantly of the Type I-E subtype), underscoring the ubiquity of this phage defense mechanism in the species. A comparative analysis of spacer sequences revealed distinct strain-specific CRISPR profiles, with certain strains sharing identical spacers that correlate with common phylogenetic clades or similar isolation sources—an indication of exposure to the same phage populations and shared selective pressures. These findings highlight a dynamic co-evolution between B. lactis and its bacteriophages across diverse ecological niches and point to the potential of leveraging its native CRISPR-Cas systems for future biotechnological applications. Our findings enhance our understanding of the genetic and functional diversity of B. animalis subsp. lactis, providing valuable insights for its use in probiotics and functional foods. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)
►▼ Show Figures

Figure 1

11 pages, 729 KiB  
Article
Evaluation of a Novel Potentially Probiotic/Pediococcus acidilactici ORE5 in Lactic Acid Fermentation of Cornelian Cherry Juice: Assessment of Nutritional Properties, Physicochemical Characteristics, and Sensory Attributes
by Ioanna Mantzourani, Maria Daoutidou, Antonia Terpou and Stavros Plessas
Fermentation 2024, 10(12), 650; https://doi.org/10.3390/fermentation10120650 - 16 Dec 2024
Viewed by 1283
Abstract
The present research survey aimed to investigate the effect of a novel, potentially probiotic strain Pediococcus acidilactici ORE5 on the fermentation of Cornelian cherry for 24 h at 30 °C, followed by cold storage for 4 weeks. Two fermentation systems were established, differing [...] Read more.
The present research survey aimed to investigate the effect of a novel, potentially probiotic strain Pediococcus acidilactici ORE5 on the fermentation of Cornelian cherry for 24 h at 30 °C, followed by cold storage for 4 weeks. Two fermentation systems were established, differing in the form of P. acidilactici ORE5 applied as starter culture of (i) free cells and (ii) immobilized cells in delignified wheat bran. A high lactic acid fermentation rate was recorded, especially in the case of immobilized cell application, since lactic acid levels were determined at 184.8 mg/100 mL and acetic acid at 12.7 mg/100 mL. High probiotic load was observed throughout all studied periods, even at the fourth week of cold storage for both fermentation systems (above 8 log cfu/mL). The total phenolics content (TPC) of the fermented juices was high elevated compared to the unfermented one in all studied periods. When immobilized cells were applied, the TPC of the fermented juice attained the highest values (224.4.5–285.1 mg GAE/100 mL) compared to the juice fermented with free cells (204.5–258.4 mg GAE/100 mL) and the unfermented juice (140.5–165.8 mg GAE/100 mL). Improvements in the sensorial features of the fermented juice compared to the unfermented were also recorded during cold storage. Overall, the results of the present research demonstrated that P. acidilactici ORE5 can be successfully applied in lactic acid fermentation of Cornelian cherry juice, leading to a functional product with increased nutritional value, high probiotic load, and improved sensorial features. Full article
(This article belongs to the Special Issue Lactic Acid Bacteria Metabolism)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop