Application of Bacillus in Fermented Food

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

Deadline for manuscript submissions: 30 June 2024 | Viewed by 500

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Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City, Taiwan
Interests: wine; fermentation; bioactive compounds; food process
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Special Issue Information

Dear Colleagues,

Bacillus subtilis can survive in the intestinal tract because of its excellent acid resistance, which positively affects the growth environment of intestinal bacteria; the active substance secreted can enhance the host's immunity and taste the digestive effect.

At the same time, in improving the environment and in agricultural applications, Bacillus subtilis can promote plant growth and inhibit crop diseases; its own hydrolytic enzymes and oxidative enzymes also help degrade soil residual pesticides. Subtilis is also used in many aquaculture organisms and animal husbandry, including improving feed conversion and combating diseases.

In the past few years, the application of Bacillus subtilis in food and feed additives, biological control, and clinical medicine has received much attention. Bacillus subtilis has also been found in recent studies to have potential as a microorganism for the production of single-cell proteins. In addition, some Bacillus species have also been found to have enzymes for carbon capture, which can be used in the development of reducing environmental carbon dioxide concentrations.

Therefore, this Special Issue aims to collect original research articles and reviews on the application of Bacillus subtilis, to characterize the functional properties of these bacteria, and to analyze their ability to produce subtilisins, polymyxins, nystatins, gramicidins, and other functional compounds, and their ability to influence the gut microbiota in addition to alternative protein generation and carbon capture ability. Moreover, relevant reports on emerging research or technology development of Bacillus subtilis in environmental protection, agricultural application, green friendliness, carbon reduction, and sustainability are also collected to highlight the leading application potential of Bacillus subtilis. This Special Issue also aims to accept papers related to research on the progress, development, and application of sporulation-promoting and microencapsulation treatments for Bacillus subtilis.

Dr. Chih Yao Hou
Dr. Ming-Kuei Shih
Dr. Bao-Hong Lee
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 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

  • bacillus subtilis
  • intestinal bacteria
  • immunity
  • plant growth
  • aquaculture
  • animal husbandry
  • food and feed additives
  • biological control
  • carbon capture
  • sustainability

Published Papers (1 paper)

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Research

11 pages, 1608 KiB  
Article
Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats
by María Garrido, Bruno Navajas-Preciado, Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado-Adámez
Fermentation 2024, 10(6), 284; https://doi.org/10.3390/fermentation10060284 - 28 May 2024
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Abstract
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) [...] Read more.
Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) and analyse the effects of its ingestion on (i) circulating serum levels of melatonin and serotonin, (ii) inflammatory response, and iii) serum total antioxidant capacity in rats (Rattus norvegicus). For cherry-based fermented beverage manufacturing, the cherries were washed, the stems and woody endocarps were removed, and ascorbic acid was added (to avoid enzymatic browning). After the homogenisation of the cherry fruit, lactic acid bacteria were inoculated, and the fermentation process was conducted for 36 h. The main bioactive compounds in the cherry beverage were characterised, as well as their total antioxidant capacity. Moreover, an in vivo assay was developed, in which rats ingested the fermented beverage ad libitum for seven days. The inflammatory mediators, the total antioxidant capacity, and the serum levels of melatonin and serotonin were measured. Based on these results, the intake of the cherry-based fermented beverage assayed in this study increased the total antioxidant status of rats, elevated the melatonin and serotonin levels in the serum, and improved the regulation of the inflammatory systemic processes. Full article
(This article belongs to the Special Issue Application of Bacillus in Fermented Food)
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