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Fermentation
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Recent Advances in Microbial Fermentation in Foods and Beverages
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Recent Advances in Microbial Fermentation in Foods and Beverages

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

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 5464

Special Issue Editors

Dr. Massimo Iorizzo

E-Mail Website
Guest Editor
Department of Agriculture, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
Interests: food biotechnology; starter, protective, and probiotics cultures; lactic acid bacteria; yeasts; fermentation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gianluca Paventi

E-Mail Website
Guest Editor
Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Interests: polyphenols; plant antioxidants; ROS; bioenergetics; lactate metabolism; mitochondrial transport; mitochondrial shuttles; cell redox balance; sperm energy metabolism, microbial metabolism
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The role of microorganisms in the transformation and conservation of foods has become progressively evident in recent years, resulting in an increasing interest in bacteria, yeast, and mold in the food industry. In addition, microbial metabolism could result in a nutritional enrichment of fermented food, as well as a tool to obtain functional foods. 

The aim of this Special Issue is to collect original research articles, as well as reviews articles, investigating the use of microbial cultures aimed at improving the organoleptic and nutritional properties of both traditional and innovative foods, as well as the use of microbial cultures for health purposes. Besides microbiology, there will be a particular focus on the biochemistry of fermentation. In particular, studies shedding light on the role played by the microbial pathways and/or specific enzymes on both pro-technological and food nutritional properties in several steps of production are strongly encouraged.

Prof. Dr. Massimo Iorizzo
Prof. Dr. Gianluca Paventi
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

  • fermented foods
  • alcoholic beverages
  • microbial metabolism
  • probiotics
  • microbial biochemistry
  • nutritional enrichment
  • microbial culture
  • functional foods

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Published Papers (7 papers)

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Research

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13 pages, 465 KiB  
Article
Seaweed (Laminaria digitata) and Honey Kombucha: A Fermented Antioxidant-Rich Beverage
by Anastasia Karpova, Deborah Adesina, Furong Tian and Azza Silotry Naik
Fermentation 2025, 11(7), 379; https://doi.org/10.3390/fermentation11070379 - 30 Jun 2025
Abstract
Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The aim of this research was to formulate [...] Read more.
Kombucha is a sweetened tea infusion fermented using a symbiotic culture of bacteria and yeast (SCOBY). Recently, kombucha has gained popularity due to its potential health benefits, attributed to its high antioxidant and probiotic properties. The aim of this research was to formulate a novel antioxidant-rich beverage with symbiotic benefits by utilizing ingredients such as Laminaria digitata (brown seaweed), cinnamon, and lavender adjuncts, alongside alternative substrates like acacia honey and conventionally used ingredients such as ginger (Zingiber officinale Roscoe). This study comprehensively evaluated parameters including pH levels, acidity, alcohol content, color, and antioxidant potential of the beverages. All kombucha beverages exhibited significantly high antioxidant potential levels, particularly in Honey Kombucha (HK) samples, which ranged between 164.44 and 164.78% 2,2-Diphenyl-1-picrylhydrazyl (DPPH) inhibition, and 155.44–155.29 µg Trolox Equivalent (TE)/mL for the Ferric-reducing antioxidant power (FRAP) assay on days 3 and 7. Sugar Kombucha Seaweed (SKS) and Sugar Kombucha Cinnamon (SKC) samples received the highest acceptability for flavor from the sensory panel, with scores of 87.5% and 70%, respectively. However, Honey Kombucha Ginger (HKG) received the lowest acceptability with only 12.5%. The added adjuncts and substrates significantly influenced the antioxidant potential compared to plain unfermented tea (PT). This research paper outlines well-characterized fermentation process for formulating health-promoting beverages utilizing locally sourced ingredients. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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14 pages, 2606 KiB  
Article
From Pollen to Bee Bread: A Reservoir of Functional Yeasts
by Alice Agarbati, Laura Canonico, Silvia Gattucci, Maurizio Ciani and Francesca Comitini
Fermentation 2025, 11(5), 290; https://doi.org/10.3390/fermentation11050290 - 16 May 2025
Viewed by 820
Abstract
Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse abiotic factors could force yeasts [...] Read more.
Nowadays, yeasts are widely used for food and beverage fermentation as well as for their functional traits, as there has been an increase in scientific interest in their contributions to human health. Microbial competition in habitats with adverse abiotic factors could force yeasts to activate competitive tools, such as bioactive compound production. Here, bee pollen, fresh bee bread, and aged bee bread were analyzed as a reservoir of potential new functional yeasts. Microbiological analyses of pollen showed a dominance of bacteria and molds, although yeasts were present in all samples and increased in fresh and aged bee bread where osmophilic yeasts appeared. Functional traits such as antioxidant activity; polyphenol and flavonoid production; antimicrobial activity toward molds, yeast, and pathogenic bacteria; phytase activity; and potential probiotic aptitude were studied. Out of fifty-eight isolated yeasts, four showed antioxidant activity higher (around 70%) than Codex® due to having the highest levels of polyphenols or flavonoids. One strain possessed phytase activity, and three strains belonging to Starmerella and Metschnikowia genera had wide antimicrobial activity. Nine strains exhibited the ability to resist gastrointestinal conditions, and four possessed all probiotic traits tested. All these findings demonstrate the effectiveness of pollen and bee bread as natural sources for new bioactive and functional yeasts. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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12 pages, 923 KiB  
Article
The Effects of a Dietary Intervention with a Synbiotic Beverage on Women with Type 2 Diabetes, Overweight, or Obesity
by Paola Rodríguez-Rugarcía, Leonel Cuamatzin-García, María de Lourdes Meza-Jiménez, Ma. del Rocío Baños-Lara, Diego Salatiel Zaragoza-Maldonado, Juan Carlos Rodríguez-Espinosa, Erika Lozada-Pérezmitre and Beatriz Pérez-Armendáriz
Fermentation 2025, 11(4), 231; https://doi.org/10.3390/fermentation11040231 - 21 Apr 2025
Viewed by 482
Abstract
Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The objective of this study was to evaluate [...] Read more.
Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The objective of this study was to evaluate the effects of a synbiotic beverage and a 12-week dietary intervention on body composition and biochemical parameters in women with T2D, overweight, or obesity as an additional strategy for treatment. Methods: This was a double-blind, randomized, and experimental study of a 12-week dietary intervention with a synbiotic fermented beverage with n = 51 women divided into four groups: G1 followed a moderate calorie-restricted diet, G2 followed the same moderate calorie-restricted diet and consumed a synbiotic beverage, G3 only consumed the synbiotic beverage, and G4 consumed a placebo beverage. Results: Significant changes were seen in BMI (p < 0.001) and fat mass (kg) (%) (p < 0.001) after the 12-week dietary intervention, proving that the synbiotic beverage had an effect on body composition. Conclusions: Significant decreases in different body composition and biochemical profiles were seen, showing the benefits of the beverage. A dietary intervention and the consumption of a fermented beverage could be an additional treatment for non-communicable diseases. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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17 pages, 1939 KiB  
Article
Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures
by Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan and Kai Lou
Fermentation 2025, 11(3), 135; https://doi.org/10.3390/fermentation11030135 - 11 Mar 2025
Cited by 1 | Viewed by 720
Abstract
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. The research aims to elucidate how these production methods [...] Read more.
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. The research aims to elucidate how these production methods influence the quality of Daqu and to provide technical insights for optimizing industrial production processes. Results demonstrate that artificial Daqu exhibits 0.24% higher reducing sugar content (p < 0.05), 8.3% greater water retention (p < 0.01), and a 0.10-unit increase in acidity (p < 0.05) compared to mechanically produced Daqu. In contrast, mechanically produced Daqu displays a greater liquefaction capability but reduced fermentation capacity. An analysis of volatile flavor compounds reveals that artificially produced Daqu contains a broader spectrum of aroma compounds, particularly esters and alcohols, which are critical for the flavor profile of Baijiu. Microbial analysis demonstrates that artificially produced Daqu possesses a richer diversity of bacterial and fungal communities, with dominant genera such as Aspergillus, Saccharomyces, and Lactobacillus playing a pivotal role in flavor development. These findings offer valuable insights for optimizing Daqu production methods, balancing traditional craftsmanship with modern industrial demands to ensure consistent quality and flavor in Baijiu production. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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14 pages, 930 KiB  
Article
The Effect of Calcium in the Fermentation of White Cabbage with Salicornia
by Patrícia Pires-Cabral, Paula Pires-Cabral, Helena Mira and Célia Quintas
Fermentation 2025, 11(2), 91; https://doi.org/10.3390/fermentation11020091 - 11 Feb 2025
Viewed by 1121
Abstract
This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A—cabbage with salt and salicornia, and B—cabbage with salt, salicornia, [...] Read more.
This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A—cabbage with salt and salicornia, and B—cabbage with salt, salicornia, and CaCl2. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), physicochemical (pH, total acidity), and mineral properties. A diminution of pH values (4.07, 3.58) and increased acidity values (0.70, 0.77 g lactic acid/100 mL) were registered at the end of the fermentation period (A and B, respectively). A stationary phase followed the exponential growth of LAB, and a slight decrease was observed (6.01, 5.51 Log CFU/g) in both experiments. A fungi decline was observed during the first week and the coliform populations disappeared after about 13 days of fermentation. Staphylococcus coagulase-positive, Escherichia coli, and Salmonella were not detected in the final products. The utilization of CaCl2 resulted in fermented cabbage with analogous microbial and sensorial characteristics to fermented cabbage without CaCl2 but with an increased hardness. However, Ca interfered with the diffusion of K, Mg, and Zn, resulting in lower levels of these elements in the final product, particularly Zn, which exhibited a reduction of 37%, reducing the nutritional value of the final products. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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Review

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45 pages, 2757 KiB  
Review
Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future
by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
Fermentation 2025, 11(6), 346; https://doi.org/10.3390/fermentation11060346 - 14 Jun 2025
Viewed by 862
Abstract
The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the [...] Read more.
The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the use of novel starter cultures, strain engineering, CRISPR-based genome editing, and precision fermentation that are reshaping the nutritional landscape of plant-based fermented foods. Key benefits such as improved protein digestibility, bioactive compound synthesis, antinutrient reduction, and micronutrient bioavailability are explored. Additionally, the review highlights the potential of microbial innovations to enhance sustainability, address global nutrition challenges, and improve consumer acceptance through better sensory quality. It also discusses challenges related to regulatory frameworks, scalability, and consumer perception. This review aims to provide a comprehensive understanding of how microbial processes can optimize the nutritional and functional value of plant-based fermented foods in alignment with future food system goals. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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17 pages, 672 KiB  
Review
Biotechnological Strategies for Ethanol Reduction in Wine
by Bruno Testa, Francesca Coppola, Mariantonietta Succi and Massimo Iorizzo
Fermentation 2025, 11(3), 159; https://doi.org/10.3390/fermentation11030159 - 20 Mar 2025
Cited by 2 | Viewed by 903
Abstract
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on sugar concentration in grapes. Strategies for decreasing [...] Read more.
In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention to health aspects of alcohol consumption, and the impact of climate change on sugar concentration in grapes. Strategies for decreasing alcohol content in wines include pre-fermentation, fermentation, and post-fermentation techniques. These approaches allow for the reduction of fermentable sugars before fermentation, limit the alcohol production during fermentation, and separate alcohol after fermentation. From a biotechnological perspective, yeasts play a critical role in alcoholic fermentation, directly influencing the final alcohol content of the product. The use of non-Saccharomyces yeasts in co-inoculation or sequential inoculation with Saccharomyces yeasts represents a promising biotechnological strategy for the reduction of alcohol in wine. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages)
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