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Application of Fermentation Biotechnology in Food Science
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Application of Fermentation Biotechnology in Food Science

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

Deadline for manuscript submissions: 31 October 2025 | Viewed by 12122

Special Issue Editors

Prof. Dr. Sae-Byuk Lee

E-Mail Website
Guest Editor
School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Republic of Korea
Interests: fermentation; food microbiology; yeast biology; wine fermentation; biofuel; probiotics; flavonomics
Prof. Dr. Daeung Yu

E-Mail Website
Guest Editor
Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea
Interests: food microbiology; food hygiene; food processing; pre and probiotics; food engineering
Dr. Ki-Bae Hong

E-Mail Website
Guest Editor
Department of Food Science & Nutrition, Jeju National University, 102 Jejudaehak-ro, Jeju-si 63243, Republic of Korea
Interests: functional food; fermentation; upcycling; microbiome; prebiotics; probiotics

Special Issue Information

Dear Colleagues,

In recent years, the rapid advancement of biotechnology has led to the continuous expansion of applying fermentation biotechnology in the field of food science. In particular, the controlled manipulation of microorganisms such as fungi, yeast, and lactic acid bacteria during the fermentation process using various biotechnological approaches, including metabolic engineering, precision fermentation, and smart fermentation monitoring, has been significant in the food industry. Moreover, the exceptional qualities of fermented foods are currently being unveiled through analytical techniques such as omics, microbiome analysis, flavoromics, and sensory evaluation.

For these reasons, the aim of this Special Issue is to provide an overview of cutting-edge research that enhances the functionality and sensory attributes of fermented foods, showcasing technologies capable of application in the future landscape of the food industry. We welcome both original research and review articles on topics including, but not limited to, the following:

  • Omics;
  • Metabolic engineering;
  • Microbiomes;
  • Flavoromics;
  • Upcycling;
  • Precision fermentation;
  • Smart fermentation monitoring;
  • Sensory evaluation;
  • Functional food.

Prof. Dr. Sae-Byuk Lee
Prof. Dr. Daeung Yu
Dr. Ki-Bae Hong
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

  • omics
  • metabolic engineering
  • microbiomes
  • flavoromics
  • upcycling
  • precision fermentation
  • smart fermentation monitoring
  • sensory evaluation
  • functional food

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (7 papers)

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Research

16 pages, 627 KiB  
Article
Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach
by Lidia Stasiak-Różańska, Jan Gawor, Kamil Piwowarek, Agata Fabiszewska and Tamara Aleksandrzak-Piekarczyk
Foods 2025, 14(9), 1573; https://doi.org/10.3390/foods14091573 - 29 Apr 2025
Viewed by 178
Abstract
Propionic acid (PA) is an important organic acid with applications in food preservation, feed additives, and bio-based chemical production. While industrial PA is mostly derived from petrochemical processes, sustainable microbial alternatives are gaining attention. In this study, we explored a co-fermentation strategy using [...] Read more.
Propionic acid (PA) is an important organic acid with applications in food preservation, feed additives, and bio-based chemical production. While industrial PA is mostly derived from petrochemical processes, sustainable microbial alternatives are gaining attention. In this study, we explored a co-fermentation strategy using lactic acid bacteria (LAB) with complementary metabolic capabilities to enhance PA biosynthesis via the 1,2-propanediol (PDO) pathway. Genome-based screening identified a metabolic division between strains capable of producing PDO (e.g., Carnobacterium maltaromaticum IBB3447) and those converting PDO to PA (e.g., Levilactobacillus brevis IBB3735). Notably, we discovered that C. maltaromaticum IBB3447 is capable of PDO 24 biosynthesis, a function previously undescribed in this species. Phenotypic assays confirmed glycerol metabolism and acid tolerance among strains. In co-culture fermentation trials, the highest PA concentration (6.87 mM) was achieved using simultaneous fermentation in a fructose–sorbitol–glucose (FRC-SOR-GLC) medium, accompanied by prior PDO accumulation (up to 13.13 mM). No single strain produced PA independently, confirming that metabolic cooperation is required. These findings reveal a novel LAB-based bioprocess for sustainable PA and PDO production, using cross-feeding interactions and the valorization of industrial waste streams. The study supports future optimization and scale-up for circular bioeconomy applications. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
19 pages, 2110 KiB  
Article
Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage
by Yangyang Chen, Huiyu Gong, Junwei Wang, Tongxun Liu, Mouming Zhao and Qiangzhong Zhao
Foods 2024, 13(24), 3989; https://doi.org/10.3390/foods13243989 - 10 Dec 2024
Cited by 1 | Viewed by 2141
Abstract
This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated [...] Read more.
This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated fermentation by stimulating lactic acid bacteria (LAB) activity, leading to a rapid reduction in pH and a stable increase in total acidity. Nitrite accumulation was peaking at 0.56 mg/kg on the 7th day, compared to 1.37 mg/kg in the control, thus enhancing product safety. FPP also improved antioxidant retention, reducing ascorbic acid degradation by 30% and increasing phenolic retention by 15.97% over the control, which is essential for antioxidant capacity and color stability. Texture analysis showed higher hardness preservation in the presence of FPP, in which hardness decreased from 209.70 g to 79.98 g in the FPP group after storage, compared to a decline from 158.56 g to 41.66 g in the control. Additionally, sensory evaluations demonstrated that the FPP group maintained superior flavor, texture, and appearance, with minimized browning due to improved pectin stability. This research presents FPPs as a promising additive for producing high-quality, shelf-stable pickles in line with clean label trends. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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15 pages, 2069 KiB  
Article
Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology
by Jeong-Min Heo, Changheon Lee, Yong-Jun Cha and Daeung Yu
Foods 2024, 13(23), 3876; https://doi.org/10.3390/foods13233876 - 29 Nov 2024
Viewed by 1217
Abstract
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, [...] Read more.
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and reaction flavor solution (RFS, 10 mL). The mixture was kneaded, shaped, dried at 50 °C for 2 h, and air-fried at 195 °C for 80 sec. The resulting green laver chips showed overall acceptance and brittleness values of 7.00 ± 0.74 and 5.89 ± 0.59 N, respectively, with absolute residual errors of 8.43% and 7.07%. The optimum reaction flavor precursors for green laver chips were determined to be threonine (1.0 g%), proline (1.0 g%), glycine (1.4 g%), methionine (0.05 g%), and glucose (2 g%). Flavor analysis revealed that green laver chips with reaction flavor (GLCR) contained 13 alkylpyrazines with corn-like and nutty odors, and 2-acetylpyrrole, which contributed a popcorn-like odor. In contrast, green laver chips without reaction flavor (GLC) predominantly contained straight-chain aldehydes with undesirable odors. The heating process in the air fryer appeared to reduce the aldehyde content and promote pyrazine formation, significantly enhancing GLCR’s flavor. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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12 pages, 1645 KiB  
Article
Prediction and Visualization of Total Volatile Basic Nitrogen in Yellow Croaker (Larimichthys polyactis) Using Shortwave Infrared Hyperspectral Imaging
by Sang Seop Kim, Dae-Yong Yun, Gyuseok Lee, Seul-Ki Park, Jeong-Ho Lim, Jeong-Hee Choi, Kee-Jai Park and Jeong-Seok Cho
Foods 2024, 13(20), 3228; https://doi.org/10.3390/foods13203228 - 11 Oct 2024
Cited by 1 | Viewed by 1203
Abstract
In the present investigation, we have devised a hyperspectral imaging (HSI) apparatus to assess the chemical characteristics and freshness of the yellow croaker (Larimichthys polyactis) throughout its storage period. This system operates within the shortwave infrared spectrum, specifically ranging from 900 [...] Read more.
In the present investigation, we have devised a hyperspectral imaging (HSI) apparatus to assess the chemical characteristics and freshness of the yellow croaker (Larimichthys polyactis) throughout its storage period. This system operates within the shortwave infrared spectrum, specifically ranging from 900 to 1700 nm. A variety of spectral pre-processing techniques, including standard normal variate (SNV), multiple scatter correction, and Savitzky–Golay (SG) derivatives, were employed to augment the predictive accuracy of total volatile basic nitrogen (TVB-N)—which serves as a critical freshness parameter. Among the assessed methodologies, SG-1 pre-processing demonstrated superior predictive accuracy (Rp2 = 0.8166). Furthermore, this investigation visualized freshness indicators as concentration images to elucidate the spatial distribution of TVB-N across the samples. These results indicate that HSI, in conjunction with chemometric analysis, constitutes an efficacious instrument for the surveillance of quality and safety in yellow croakers during its storage phase. Moreover, this methodology guarantees the freshness and safety of seafood products within the aquatic food sector. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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26 pages, 5945 KiB  
Article
The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
by Tatsaporn Todhanakasem, Ngo Van Tai, Soisuda Pornpukdeewattana, Theppanya Charoenrat, Briana M. Young and Songsak Wattanachaisaereekul
Foods 2024, 13(15), 2332; https://doi.org/10.3390/foods13152332 - 24 Jul 2024
Cited by 4 | Viewed by 3218
Abstract
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural [...] Read more.
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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14 pages, 2230 KiB  
Article
Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products
by Mustafa Sahin, Muhammed Ozgolet, Hasan Cankurt and Enes Dertli
Foods 2024, 13(12), 1801; https://doi.org/10.3390/foods13121801 - 7 Jun 2024
Cited by 3 | Viewed by 1619
Abstract
This study tested the effect of Companilactobacillus paralimentarius E-106, Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes of sourdough and control breads were in [...] Read more.
This study tested the effect of Companilactobacillus paralimentarius E-106, Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes of sourdough and control breads were in the range of 2.97–3.04 cm3/g, and the control II bread had the highest hardness values on all days. The FAST index value was determined to be between 40.48% and 81.22% in all breads. The FAST index value was found to be higher in the control breads than in the sourdough breads. In the volatile compounds analysis, 72 volatile compounds were detected. The variety of volatile compounds in the breads with sourdough addition was higher than the control breads. Among the tested strains, Companilactobacillus paralimentarius E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Maillard reaction products can be provided by sourdough addition without changing the bread quality, along with meeting consumer demand for less additive use. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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14 pages, 1544 KiB  
Article
Enzyme-Treated Zizania latifolia Ethanol Extract Improves Liver-Related Outcomes and Fatigability
by Yu-Jin Ahn, Boyun Kim, Yoon Hee Kim, Tae Young Kim, Hyeyeong Seo, Yooheon Park, Sung-Soo Park and Yejin Ahn
Foods 2024, 13(11), 1725; https://doi.org/10.3390/foods13111725 - 31 May 2024
Cited by 1 | Viewed by 1328 | Correction
Abstract
Long-term hepatic damage is associated with human morbidity and mortality owing to numerous pathogenic factors. A variety of studies have focused on improving liver health using natural products and herbal medicines. We aimed to investigate the effect of enzyme-treated Zizania latifolia ethanol extract [...] Read more.
Long-term hepatic damage is associated with human morbidity and mortality owing to numerous pathogenic factors. A variety of studies have focused on improving liver health using natural products and herbal medicines. We aimed to investigate the effect of enzyme-treated Zizania latifolia ethanol extract (ETZL), which increases the content of tricin via enzymatic hydrolysis, for 8 weeks on liver-related outcomes, lipid metabolism, antioxidant activity, and fatigue compared to a placebo. Healthy Korean adult males aged 19–60 years were randomized into ETZL treatment and placebo groups, and alcohol consumption was 24.96 and 28.64 units/week, respectively. Alanine transaminase, a blood marker associated with liver cell injury, significantly decreased after 8 weeks compared to the baseline in the ETZL treatment group (p = 0.004). After 8 weeks, the treatment group showed significant changes in the levels of high-density lipoprotein and hepatic steatosis index compared to the baseline (p = 0.028 and p = 0.004, respectively). ETZL treatment tended to reduce antioxidant-activity-related factors, total antioxidant status, and malondialdehyde, but there was no significant difference. In the multidimensional fatigue scale, ETZL treatment showed a significant reduction in general fatigue and total-fatigue-related values after 8 weeks compared to the baseline (p = 0.012 and p = 0.032, respectively). Taken together, the 8-week treatment of enzyme-treated Zizania latifolia ethanol extract demonstrated positive effects on liver-related outcomes, lipid metabolism, and mental fatigue without adverse effects on safety-related parameters. Full article
(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)
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