Applications of Lactic Acid Bacteria in Fermented 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: 31 July 2024 | Viewed by 712

Special Issue Editor


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Guest Editor
Department of Agricultural, Food and Environment, University of Catania, Santa Sofia Street, 100, 95123 Catania, Italy
Interests: lactic acid bacteria; fermented food; functional food; probiotics; omics approach
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Special Issue Information

Dear Colleagues,

Lactic Acid Bacteria (LAB) play a key role in the production of a plethora of fermented foods and beverages such as fermented vegetables, wine and beer, milk-based products, fermented meat, and fish among others. Advances in the study of fermented food and beverage microbiomes have shed light on the ecology and impact of bacteria as well as the quality of the final products. In addition, the advent of novel powerful technologies (e.g., omics technologies) has enabled the culture-independent assessment of the whole microbiome, as well as gene transcription and metabolomic analyses. Moreover, data integration, through bioinformatic tools, has allowed for an in-depth understanding of the bacterial biota composition as well as physiological responses to external stimuli, leading to the customization of the final products to consumer needs. As was recently pointed out, the functionality of fermented foods, as well as the health benefits associated with their consumption, is an aspect of great interest.

This Special Issue aims to collect research papers and review papers that provide innovative viewpoints concerning the biotechnology of fermented food and beverages, delving into aspects related to the microbial composition and dynamics during fermentation, the impact of both biotic and abiotic factors on the development of the microbiota and the metabolome, and the fate of bioactive compounds associated with health benefits.

Potential topics include (but are not limited to) the following:

  • LAB ecology in fermented foods and beverages;
  • LAB for the control of food pathogens and alterative microorganisms;
  • LAB and safety of fermented foods;
  • Lactic acid fermentation and bioactive metabolites;
  • Use of LAB with health-promoting features for the production of functional foods;
  • Molecular tools to unravel the health benefits of fermented foods;
  • Omics approach in traditional and innovative fermented foods and beverages.

Dr. Alessandra Pino
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 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

  • lactic acid bacteria
  • fermented foods
  • probiotics

Published Papers (1 paper)

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Research

14 pages, 4855 KiB  
Article
Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper
by Ali Nalbant and Esra Ersoy Omeroglu
Fermentation 2024, 10(4), 196; https://doi.org/10.3390/fermentation10040196 - 02 Apr 2024
Viewed by 550
Abstract
In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of [...] Read more.
In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With the negative effects of food additives on health coming to the forefront, the search for new and natural methodologies in pickle production processes has begun. For this purpose, lactic acid bacteria (LAB), which is the most common bacteria in pickle fermentation and a normal microbiota member of fresh peppers, is used for natural fermentation studies in pickle production. In this context, this study aimed to sample Üçburun pepper (Capsicum annuum var. annuum L., “Golden Greek”) for LAB isolation and to compare two different pickle production techniques within the scope of industrial processing. Accordingly, sampling was performed from two different sampling points for LAB isolation. The phenotypic and biochemical characteristics of the obtained isolates were determined. Kit-based identification of 10 isolates that were determined to exhibit different profiles was carried out using the API 50CH kit. To obtain additive-free pickled peppers on an industrial scale, two different pickle production processes (fermentation and acidification methods) were applied. According to the analysis results and the differences in the production stages of stock pickles, it has been seen that the pickles obtained by the acidification method are more suitable for pickle industry production. Full article
(This article belongs to the Special Issue Applications of Lactic Acid Bacteria in Fermented Foods and Beverages)
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