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Foods
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Microorganisms in Fermented Foods: Diversity, Function, and Safety
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Microorganisms in Fermented Foods: Diversity, Function, and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 April 2025) | Viewed by 3376

Special Issue Editors

Dr. Ioanna Mantzourani

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Guest Editor
Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: probiotics; fermentation; functional foods; physicochemical; antioxidant; microbiology; sensory; food technology, food biotechnology; meat preservation; essential oils; bioactive compounds; juices
Special Issues, Collections and Topics in MDPI journals
Dr. Stavros Plessas

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation was developed as a preservation method during ancient times, but it has been transformed to a unique tool for the production of novel foods, embracing health benefits and enhanced nutritional value. Most of the microbiological, biochemical, and nutritive features of fermented foods have been reviewed and thoroughly examined. However, the scientific interest has now turned to the mechanisms of actions of microorganisms involved in fermented foods and to the components that comprise a vital role in the conveyance of health benefits and upgraded nutritional value. Likewise, a deeper understanding through the application of in vitro, ex vivo, and in vivo studies is critical in order to highlight the ways that microorganisms act either alone or with others in the matrix of the fermented food. In this context, the main target of this Special Issue is to distribute new data on how fermented foods display various technological, sensorial, and even health properties as well as nutritive value. In addition, authoritative reviews that compile information from previously published material are welcome. Recent advances in the isolation of wild microorganisms from fermented foods and their applications are also topic areas that need to be addressed.

Dr. Ioanna Mantzourani
Dr. Stavros Plessas
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • fermentation
  • functional
  • microorganisms
  • lactic acid bacteria

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Published Papers (3 papers)

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Research

16 pages, 2650 KiB  
Article
Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
by Xiao Qiang, Man Zhao, Ting Xia, Qi Wang, Junwei Yu, Changsheng Qiao, Huimin Zhang, Shiyang Lv, Yanhua Liu and Min Wang
Foods 2025, 14(6), 1078; https://doi.org/10.3390/foods14061078 - 20 Mar 2025
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Abstract
Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation [...] Read more.
Wolfberry (Lycium barbarum L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation vinegar (MFV) were prepared, and the physicochemical, bioactive compounds, antioxidant capacities and volatile characteristics were examined to obtain an optimal method. The results showed that reducing sugar was sufficiently utilized during mixed-strain fermentation, and more acid substances were produced compared with single-strain fermentation. Meanwhile, total phenols content (2.64 ± 0.04 mg GAE/mL), total flavonoids content (1.81 ± 0.01 mg GAE/mL) and antioxidant activities in MFV were significantly increased compared with those in SFV. Rutin, p-hydroxycinnamic acid, and 4-hydroxybenzoic acid presented higher contents in MFV than those in SFV. The contents of total organic acids (88.13 ± 0.13 mg/mL) and total amino acids (6.50 ± 0.17 mg/mL) in MFV were significantly improved compared with those in SFV. Proline, alanine and serine were the top three amino acids in MFV. Moreover, acids, eaters, and alcohols were the pre-dominant volatile organic compounds in MFV, which were higher 9.49%, 55.27%, 18.72% in MFV than those in SFV, respectively. The results suggest that MFV efficiently enhances potential health benefits and flavor, which increases the economic value of wolfberry. Full article
(This article belongs to the Special Issue Microorganisms in Fermented Foods: Diversity, Function, and Safety)
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13 pages, 1254 KiB  
Article
Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5
by Ioanna Mantzourani, Maria Daoutidou, Antonia Terpou and Stavros Plessas
Foods 2024, 13(24), 4031; https://doi.org/10.3390/foods13244031 - 13 Dec 2024
Cited by 1 | Viewed by 1004
Abstract
The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality [...] Read more.
The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.82–2.99 g/kg) and acetic acid (0.93–0.99 g/kg), which significantly prolonged their resistance to mould growth and rope contamination, maintaining freshness for over 13 days. These samples also demonstrated higher antioxidant activity, with DPPH values exceeding 4 μmol TE/g and ABTS values surpassing 218 mg TE/100 g, along with a total phenolic content ranging from 85.9 to 96.3 mg GAE/100 g. Additionally, these samples showed a greater reduction in phytate, an antinutrient, compared to all other samples, including the control. The sensory evaluation conducted with consumer panels indicated that sourdough breads prepared with freeze-dried fermented chokeberry juice achieved the highest ratings in terms of taste and appearance among all tested samples. The findings are highly promising and suggest the potential for commercializing the developed supplements in the production of additive-free sourdough bread with enhanced nutritional value. Full article
(This article belongs to the Special Issue Microorganisms in Fermented Foods: Diversity, Function, and Safety)
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21 pages, 1021 KiB  
Article
Beneficial and Safety Properties of a Bacteriocinogenic and Putative Probiotic Latilactobacillus sakei subsp. sakei 2a Strain
by Tatiana Alexandrovna Lipilkina, Cristhian Xu, Matheus de Souza Barbosa, Valentina Nikolaevna Khramova, Sergei K. Shebeko, Alexey M. Ermakov, Iskra Vitanova Ivanova and Svetoslav Dimitrov Todorov
Foods 2024, 13(23), 3770; https://doi.org/10.3390/foods13233770 - 25 Nov 2024
Cited by 1 | Viewed by 1106
Abstract
This work aimed to evaluate some of the probiotic features and safety of the bacteriocin-producing Latilactobacillus sakei subsp. sakei 2a. The effect of selected commercial drugs from different generic groups and antibiotics on the growth of Ltb. sakei subsp. sakei 2a was also [...] Read more.
This work aimed to evaluate some of the probiotic features and safety of the bacteriocin-producing Latilactobacillus sakei subsp. sakei 2a. The effect of selected commercial drugs from different generic groups and antibiotics on the growth of Ltb. sakei subsp. sakei 2a was also determined. The presence of virulence factors was determined based on PCR with total DNA from Ltb. sakei subsp. sakei 2a. Good growth of Ltb. sakei subsp. sakei 2a was recorded in MRS broth supplemented with 0.2% or 0.4% oxbile or in MRS broth adjusted to a pH from 5.0–9.0. Auto-aggregation of Ltb. sakei subsp. sakei 2a was 62.59%. Different levels of co-aggregation were recorded between Ltb. sakei subsp. sakei 2a and Enterococcus faecalis ATCC19443, Ltb. sakei ATCC15521 and Listeria monocytogenes ScottA. Growth of Ltb. sakei subsp. sakei 2a was not inhibited by commercial drugs from different generic groups. The inhibitory effect on the growth of Ltb. sakei subsp. sakei 2a was recorded only in the presence of Arotin [selective serotonin reuptake inhibitor antidepressant] Minimal Inhibition Concentration (MIC) 1.0 mg/mL, Atlansil [Antiarrhythmic] MIC 0.625 mg/mL, Diclofenac potassium [non-steroidal anti-inflammatory drug (NSAID)] MIC 2.5 mg/mL and Spidufen [NSAID] MIC 15.0 mg/mL. Only two antibiotics tested in this study, Amoxil and Urotrobel, inhibited the growth of Ltb. sakei subsp. sakei 2a with a MIC of <0.5 mg/mL and 5.0 mg/mL, respectively. However, Ltb. sakei subsp. sakei 2a generated positive PCR results on the DNA level for vanA (vancomycin resistance), hyl (hyaluronidase), esp (enterococcal surface protein), ace (adhesion of collagen) and cilA (cytolisin) and a high virulence profile when examined for the presence of virulence factors. It is important to underline that cytolysis has been described as a virulence and antibacterial factor. Full article
(This article belongs to the Special Issue Microorganisms in Fermented Foods: Diversity, Function, and Safety)
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