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Functional Properties of Microorganisms in Fermented Foods, 2nd Edition

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: 15 September 2025 | Viewed by 7492

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Special Issue Editors

Dr. Tao Wang

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Guest Editor

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: food microbiology; functional nutrition; fermentation technology; probiotics
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Junjie Yi

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Guest Editor

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: flavor chemistry; sensory analysis; food microbiology; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods have a long history and rich variety, and they are popular all over the world. The fermentation of beneficial microorganisms can not only preserve foods effectively, but also give the foods a unique flavor and enrich their nutritional value. The precise development and utilization of superior strains in traditional fermented foods is of great significance for the improvement of their quality. A comprehensive analysis of the functional properties of beneficial microorganisms in fermented foods is a theoretical prerequisite for the development of high-quality fermented foods. In this process, we need to analyze the formation mechanisms of unique flavors in fermented foods, the formation and/or enrichment mechanism of nutritional functions, and the role of microorganisms in the preservation of fermented foods. In addition, identifying the various parts of the processing of traditional fermented foods, achieving an industrial scale of production, and creating innovative fermented foods are urgent technical tasks for the fermented food industry. We are pleased to invite you to submit papers to this Special Issue that highlight the functional properties of microorganisms in fermented foods and the innovative applications of food microorganisms and their metabolism in these foods.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

(1) The mining and transformation of dominant strains and their fermentation characteristics;

(2) The evaluation of the functional properties of fermented foods;

(3) Applications of beneficial microorganisms and their metabolites in food;

(4) Process control technologies of fermented foods;

(5) The formation of flavor and functional nutrition in fermented foods and evaluation methods;

(6) Novel fermented foods.

We look forward to receiving your contributions.

Dr. Tao Wang
Prof. Dr. Junjie Yi
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 food
functional properties
functional nutrition
flavor
antibacterial properties
preservation

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Related Special Issue

Functional Properties of Microorganisms in Fermented Foods in Fermentation (6 articles)

Published Papers (6 papers)

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Research

Jump to: Review, Other

19 pages, 1586 KiB

Open AccessArticle

Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings

by Hongliang Mu, Peifang Weng and Zufang Wu

Fermentation 2025, 11(7), 404; https://doi.org/10.3390/fermentation11070404 - 14 Jul 2025

Viewed by 345 | Correction

Abstract

The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account. In a previous study, we proved that mixed inoculation with Lacticaseibacillus casei and Staphylococcus carnosus with several seasonings adding could improve the texture of squid. Whether the addition of seasonings could affect the quality of samples or not and how fermentation affects the texture and flavor were not clear. In present study, we prepared fermented squid without seasonings. The results showed that compared with fermented samples with added seasonings, samples without seasonings might be safer, with fewer types and lower concentrations of biogenic amines. In samples without seasonings, non-inoculation had a higher pH and higher levels of biogenic amines. Meanwhile, mixed inoculation with L. casei and S. carnosus could ensure safety, improve texture and rheological properties. The water state of the fermented sample was also changed. The microstructure indicated that good network was formed in the fermented sample. After fermentation, the contents of several organic acids, free amino acids and volatile flavor compounds increased, and the results of the electronic nose test were also changed. In addition, starters were dominant during fermentation. These results indicated that mixed inoculation without seasonings might be a safer method than that with seasonings. In addition, mixed inoculation without seasonings could improve the texture and flavor of the squid. These results lay the foundation for improving fermented squid quality in further studies. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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12 pages, 2872 KiB

Open AccessArticle

Influence of Essential Oils on Inhibiting Biogenic Amine-Producing Bacteria in Xinjiang Smoked Horsemeat Sausage

by Ruiting Li, Fanfan Zhang and Shiling Lu

Fermentation 2025, 11(3), 129; https://doi.org/10.3390/fermentation11030129 - 6 Mar 2025

Viewed by 746

Abstract

(1) Background: Xinjiang smoked horsemeat sausage is a popular food; however, bio-genic amine (BA) production is a concern for food safety. (2) Methods: the present study selected the three most toxic BAs for food safety (histamine, tyramine, and putrescine) and determined the bacteria that produce them. (3) Results: After 24 h of incubation, fifteen isolated strains, especially Enterobacter ludwigii MT705841 and Enterobacter bugandensis MT705832 produced putrescine (485.52 μg/mL and 408.95 μg/mL, respectively, p < 0.05); eight isolated strains, especially Proteus vulgaris MT705833 and Bacillus subtilis MT705839 produced histamine (63.86 μg/mL and 30.40 μg/mL, respectively, p < 0.05); and 14 isolated strains, especially Staphylococcus saprophyticus MT705831 and Proteus penneri MT705835 produced tyramine (482.26 μg/mL and 497.76 μg/mL, respectively, p > 0.05). Artemisia oil moderately inhibited P. vulgaris MT705833 and B. subtilis MT705839 after 48 h of in vitro incubation, decreasing histamine production by 44.83% and 47.92% for these two bacteria after 24 h and 20 h of incubation, respectively. Cinnamon oil strongly inhibited putrescine production by E. bugandensis MT705832 and E. ludwigii MT705841, decreasing production by 96.63% and 92.03% for these two bacteria after 24 h of incubation, respectively. Grapeseed oil slightly inhibited P. penneri MT705835 tyramine production (only after 4 h of incubation) and had an unstable inhibitory effect on Citrobacter freundii MT705836 tyramine production. (4) Conclusions: the results of this study suggest that cinnamon oil can be an effective food additive for the prevention of BA production in Xinjiang smoked sausages. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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Review

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38 pages, 1026 KiB

Open AccessReview

Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods

by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar

Fermentation 2025, 11(6), 323; https://doi.org/10.3390/fermentation11060323 - 5 Jun 2025

Cited by 1 | Viewed by 2383

Abstract

Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet of Things (IoT), artificial intelligence (AI), and machine learning (ML), hold the key to the optimization of microbial process control, enhance product consistency, and improve production efficiency. This review summarizes modern developments in real-time microbial monitoring, IoT, AI, and ML tailored to traditional fermented foods. Despite significant technical advancements, challenges related to high costs, the absence of standardized frameworks, and access restrictions for small producers remain substantial limitations. This review proposed a future direction prioritizing modular, scalable solutions, open-source innovation, and environmental sustainability. In alignment with Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure), smart fermentation technologies advance sustainable industry through innovation and serve as a critical bridge between traditional craftsmanship and Industry 4.0, fostering inclusive development while preserving microbial biodiversity and cultural heritage. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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17 pages, 441 KiB

Open AccessReview

Thermotolerant Probiotic—The Potential of Improving the Survivability of Beneficial Bacteria

by Dorota Zielińska, Miłosz Krawczyk and Katarzyna Neffe-Skocińska

Fermentation 2025, 11(6), 313; https://doi.org/10.3390/fermentation11060313 - 31 May 2025

Viewed by 1268

Abstract

Probiotics play a significant role in human nutrition. Heat stress is one of the most important factors leading to the inactivation and loss of viability of probiotics during their production. Therefore, there is a need to develop probiotics that can withstand higher temperatures during processing and storage. Thermotolerant bacteria are a group of microorganisms that survive at elevated temperatures due to the presence of active proteins in bacterial cells. In this review, the molecular mechanisms underlying the maintenance of the structural integrity of beneficial bacterial cells during heat stress are discussed. In addition, the possibilities of stimulating the resistance and adaptation of bacterial cells to high temperature are indicated. Finally, the possibilities of application of such solutions in the food industry are discussed. On the basis of a thorough literature review, it is concluded that it is still worth continuing the research on the mechanisms of resistance to heat stress in beneficial bacteria, because the molecular mechanisms of this process are not fully understood. It is believed that such knowledge could accelerate the development of the probiotic market in the future. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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29 pages, 2472 KiB

Open AccessReview

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

by Akanksha Singh and Sanjay Kumar

Fermentation 2025, 11(6), 300; https://doi.org/10.3390/fermentation11060300 - 23 May 2025

Cited by 1 | Viewed by 2229

Abstract

Fermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes. Beyond the primary probiotic benefits, microorganisms in fermented foods play a functional role in increasing nutrient bioavailability, exhibiting antimicrobial properties, producing bioactive compounds, and removing antinutritional factors. This review explores microbial diversity and its role in the production of fermented foods across different regions of the world through a dynamic market analysis. It also highlights recent biotechnological advancements in fermentation, specifically the use of omics, multi-omics, and precision fermentation. Omics technologies have been found to provide a deeper insight into microbial diversity, deciphering their metabolic pathways and functional interactions, whereas precision fermentation is being used for the manipulation of microbial processes to optimize the fermentation process and produce the desired attributes in fermented foods. Various sustainable substrates have also been used in the production of fermented foods, apart from the conventional ones. Interestingly, this review discusses the growing role of artificial intelligence, machine learning, and the Internet of Things in food fermentation, focusing on their potential to optimize processes, predict microbial interactions, and improve quality control, supported by relevant successful examples. The review also examines the current challenges faced by the fermented food industry, offering various mitigation strategies to overcome these obstacles. Possible future prospects are also explored. Through a combination of traditional methods and modern biotechnological innovations, functional fermentation is bound to transform the global food industry. Full article

(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)

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