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Fermentation
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Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd...
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Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd Edition

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

Deadline for manuscript submissions: 15 April 2026 | Viewed by 2687

Special Issue Editors

Prof. 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 evident in recent years, resulting in an increasing interest in bacteria, yeast, and mold in the food industry. In addition, microbial metabolism can result in nutritional enrichment of fermented food, while also serving as a tool to obtain functional foods. 

The aim of this Special Issue is to collect original research articles and review articles to investigate 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. In addition to microbiology, attention will also be given to the biochemistry of fermentation. In particular, studies shedding light on the role played by microbial pathways and/or specific enzymes on both pro-technological and food nutritional properties throughout the 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 250 words) can be sent to the Editorial Office for assessment.

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 (3 papers)

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Research

18 pages, 1120 KB  
Article
Determining Changes in Quality Criteria During Storage in Kefir Produced from Raw Milk Treated with Non-Thermal UV-C Radiation: Comparison of Starter Culture and Kefir Grains in Fermentation
by Azize Atik, İlker Atik and Gökhan Akarca
Fermentation 2026, 12(4), 181; https://doi.org/10.3390/fermentation12040181 - 1 Apr 2026
Viewed by 378
Abstract
In this study, kefir production was investigated using both commercial kefir cultures and kefir grains, with milk treated at different UV-C doses and flow rates. The flow rate was set to 25 or 50 mL/min, and doses of 43.2 and 21.6 J/mL were [...] Read more.
In this study, kefir production was investigated using both commercial kefir cultures and kefir grains, with milk treated at different UV-C doses and flow rates. The flow rate was set to 25 or 50 mL/min, and doses of 43.2 and 21.6 J/mL were applied at each flow rate, respectively. In all samples subjected to UV-C treatment, pH values decreased during storage, while % titratable acidity values increased. The kefir samples produced with UV-C-irradiated milk showed increased hardness and consistency, while cohesion and the index of viscosity decreased. The highest effect was observed in samples produced with kefir grain and at a flow rate of 50 mL/min. Lactic acid bacteria, Streptococcus/Lactococcus, and yeast counts in kefir samples produced from UV-C-treated milk increased. Flow rate affected the increase in microorganism counts. The physicochemical, textural, and microbiological changes during storage were more pronounced in kefir samples produced with kefir grains than with powdered cultures. The organic acid levels of kefir samples produced from milk treated with UV-C decreased compared to those of control samples. Furthermore, organic acid values increased during storage in all samples. As the flow rate increased, the amount of organic acids formed decreased (except for malic and formic acid levels). Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd Edition)
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16 pages, 1120 KB  
Article
Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages
by Maider Lago, Ane Bordagaray, Ane Olañeta-Jainaga, Unai Aguirre-Cano, Iratxe Olazaran and Shuyana Deba-Rementeria
Fermentation 2026, 12(3), 122; https://doi.org/10.3390/fermentation12030122 - 24 Feb 2026
Viewed by 709
Abstract
The cider industry generates substantial amounts of apple pomace (AP), a by-product rich in fermentable sugars, organic acids, and bioactive compounds. This study aimed to optimize the extraction of fermentable must from AP using a central composite design (CCD) and to evaluate its [...] Read more.
The cider industry generates substantial amounts of apple pomace (AP), a by-product rich in fermentable sugars, organic acids, and bioactive compounds. This study aimed to optimize the extraction of fermentable must from AP using a central composite design (CCD) and to evaluate its potential for producing non- or low-alcohol (NoLo) beverages through fermentation. The extraction process was optimized using a desirability function targeting maximum sugar (26.69 g/L), malic acid (1.30 g/L), and nitrogen content (29.60 mg/L). The model revealed that extraction time and agitation had significant effects on sugar and malic acid, while an enzyme was less influential. The selected optimal condition was 4.6 h of maceration without enzyme addition providing an efficient must composition. Must was then fermented using combinations of Saccharomyces cerevisiae, Lactobacillus plantarum, and Pichia kluyveri. Physicochemical, microbiological, and volatile compound analyses were conducted throughout fermentation. Results showed that fermentation time and microbial composition significantly influenced sugar degradation, ethanol and lactic acid production and malic acid conversion, while mixed fermentation S. cerevisiae + L. plantarum and L. plantarum + P. kluyveri demonstrated the most promising aromatic profiles. Principal component analysis (PCA) confirmed distinct fermentation trajectories based on microbial consortia, highlighting the potential of AP as a sustainable substrate for developing innovative NoLo beverages. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd Edition)
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22 pages, 1065 KB  
Article
Enhancing the Functionality of Beef Burgers Enriched with Hazelnut Skin Powder Through Fermentation
by İlker Atik
Fermentation 2025, 11(10), 586; https://doi.org/10.3390/fermentation11100586 - 11 Oct 2025
Viewed by 1261
Abstract
This study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and sensory characteristics of the burgers were examined. The research indicates that incorporating [...] Read more.
This study investigated the fermentation of beef burgers enriched with varying quantities (5% and 10%) of hazelnut skin powder using Lactobacillus acidophilus and Lactiplantibacillus plantarum cultures. The physicochemical, textural, microbiological, and sensory characteristics of the burgers were examined. The research indicates that incorporating hazelnut skin powder enhances the fermentation process via its prebiotic properties. The addition of hazelnut skin powder and the fermentation process were found to affect the quality characteristics of the burgers. The findings indicated that after cooking, the reductions in weight loss, as well as changes in diameter and height, were inversely related to the quantity of hazelnut skin powder incorporated. With the increase in the amount of added hazelnut skin powder, there was a corresponding decrease in the L*, a*, and b* values of the samples. With an increase in the amount of added powder, there was a corresponding rise in the hardness value; however, it was observed that the hardness value decreased while the chewiness value improved in the fermented samples. The amounts of oleic acid and linoleic acid increased in accordance with the quantity of hazelnut skin powder added. Sample S3 exhibited the highest oleic acid amount at 49.05% and the highest linoleic acid amount at 6.10%. The prebiotic characteristics of hazelnut skin powder enhanced the growth of L. acidophilus and L. plantarum. The highest count of L. acidophilus was 8.90 log cfu/g in sample S6, while the maximum count of L. plantarum was 8.91 log cfu/g in sample S9. As the amount of added hazelnut skin powder increased, the scores for sensory properties decreased. Sample S7 was the most liked in terms of sensory properties. Consequently, it was concluded that the incorporation of hazelnut skin powder into the burgers enhanced specific physicochemical, microbiological, and sensory properties of the products. The addition of hazelnut skin powder was found to enhance the growth of lactic acid bacteria. Full article
(This article belongs to the Special Issue Recent Advances in Microbial Fermentation in Foods and Beverages, 2nd Edition)
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