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Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality

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

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 31346

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Prof. Dr. Luis M. Medina

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Food Science and Technology Department, University of Cordoba, Campus Rabanales, E-14071 Cordoba, Spain
Interests: food science and technology; dairy science; food microbiology and safety; food microbiology; probiotics; meat science; technology; dairy microbiology

Prof. Dr. Fernando Pérez-Rodríguez

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Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
Interests: microbial risk assessment; predicitive modeling; food safety; sustainable food packaging; preservation
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Dear Colleagues,

Lactic acid bacteria are one of the main microbiological groups involved in food. Because of their action, we have some of the main traditional foods, especially in the Mediterranean and other areas. Furthermore, products synthesized by these microorganisms can improve the safety of existing products. The metabolism of acid lactic acid bacteria is the key to many of these contributions. Omics can deepen the knowledge of these micro-organisms, and provide selection and characterization criteria, with a significant economic impact on the food sector.

In this Special Issue, we invite submissions of articles that explore the selection and characterization of lactic acid bacteria, their occurrence in food, and the metabolic aspects that make them suitable for food use, especially their influence and effects, both positive and undesirable.

Prof. Dr. Luis M. Medina
Prof. Dr. Fernando Pérez-Rodríguez
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

lactic acid bacteria
bacteriocins
probiotics

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Published Papers (11 papers)

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Editorial

Jump to: Research, Review

3 pages, 133 KiB

Open AccessEditorial

Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation

by Luis M. Medina and Fernando Pérez-Rodríguez

Foods 2025, 14(5), 858; https://doi.org/10.3390/foods14050858 - 3 Mar 2025

Viewed by 753

Abstract

For thousands of years, lactic acid bacteria (LAB) have been involved in food processes that have given rise to a wide range of traditional foods, mainly fermented foods [...] Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

Research

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20 pages, 2478 KiB

Open AccessFeature PaperArticle

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas and Juan J. Córdoba

Foods 2025, 14(2), 231; https://doi.org/10.3390/foods14020231 - 13 Jan 2025

Cited by 1 | Viewed by 892

Abstract

The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, texture, volatile compound, and sensory evaluations were performed on the cheeses after 60 days of ripening. The inoculation with protective cultures of selected LAB did not negatively affect the physicochemical parameters of the cheeses. Thirty-two volatile compounds were identified, including acids, alcohols, ketones, aldehydes, and esters, with differences between productions and inoculated batches. The selected LAB strains improved the sensory profile of the soft-ripened cheeses, decreasing values of texture parameters such as hardness, gumminess, and chewiness related to a softer texture and increasing umami taste and floral and lactic odor attributes. Sensory analysis revealed that consumers perceived differences between inoculated and non-inoculated cheeses, although the overall acceptability was not affected. This study provides valuable information for the artisanal cheese industry, demonstrating that it is possible to use selected protective lactic acid bacteria to assure food safety without compromising traditional flavor and even improving sensorial attributes. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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14 pages, 282 KiB

Open AccessArticle

Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking

by Ramón Arias, Claudio Alba, Javier Calzada, Lorena Jiménez, Leónides Fernández, Marta Ávila, Mario Roman, Juan Roman, Juan M. Rodríguez and Sonia Garde

Foods 2024, 13(14), 2296; https://doi.org/10.3390/foods13142296 - 21 Jul 2024

Cited by 1 | Viewed by 1270

Abstract

Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese’s raw milk, and its effect on the microbiological, physical–chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

13 pages, 2558 KiB

Open AccessArticle

Characterization of a Ligilactobacillus salivarius Strain Isolated from a Cheese Seal Which Was Last Used in 1936

by Claudio Alba, Rebeca Arroyo, Leónides Fernández, Arjan Narbad and Juan M. Rodríguez

Foods 2024, 13(13), 2005; https://doi.org/10.3390/foods13132005 - 25 Jun 2024

Cited by 4 | Viewed by 1860

Abstract

Cheesemaking played a pivotal role in the life of the Pyrenean villages where cheese was a most prized commodity and the subject of much local competition. In one of them (Sasa de Sobrepuerto), Mrs. Sebastiana Palacio decided in 1877 to label all the cheeses made in her household with a seal to differentiate them from those made by other local producers. The cheese seal was last used in 1936 and, since then, it has been kept under excellent storage conditions. Since well-preserved cheese seals are rare, and bacterial cells may survive desiccation for long periods, the objective of this work was to isolate and characterize any lactic acid bacteria that survived in the seal. Analysis of the milky crust material revealed the presence of sheep caseins. Culture-based analysis led to the isolation of a strain of Bacillus licheniformis and a strain of Ligilactobacillus salivarius (L. salivarius SP36). The latter was characterized in vitro for safety and dairy-related functional properties. Its genome encodes several genes involved in protein, peptide, and amino acid catabolism, and flavor. Overall, the phenotypic and genetic features of this strain support a high potential for being used as adjunct culture in cheesemaking. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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14 pages, 469 KiB

Open AccessArticle

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

by José M. Martín-Miguélez, Jurgen Robledo, Irene Martín, Cristina Castaño, Josué Delgado and Juan J. Córdoba

Foods 2024, 13(1), 172; https://doi.org/10.3390/foods13010172 - 4 Jan 2024

Cited by 3 | Viewed by 1816

Abstract

The effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve a_w ranging from 0.97 to 0.94 in ripened cheeses. Two selected autochthonous strains of Lacticaseibacillus casei 31 and 116 were used. In each elaboration, 8 batches were physicochemically and microbiologically evaluated throughout the ripening process. The a_w and pH decreased during ripening to final values ranging from 0.944 to 0.972 a_w and 5.0 to 5.3 pH, respectively. LAB was the only microbial group that increased throughout the ripening in high and low RH elaborations. In batches that were uninoculated with LAB strains, L. monocytogenes was either maintained at the initial inoculation level or showed a slight reduction by the end of the ripening process. However, in LAB-inoculated batches in the two elaborations, steady decreases of L. monocytogenes were observed throughout maturation. L. casei 31 alone or in combination with strain 116 provoked reductions of 2 to 4 log CFU/g in L. monocytogenes over 60 days of ripening, which could be enough as a strategy for biocontrol to deal with the usual contamination by L. monocytogenes during cheese processing. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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22 pages, 2329 KiB

Open AccessEditor’s ChoiceArticle

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

by Tiago de Melo Nazareth, Jorge Calpe, Carlos Luz, Jordi Mañes and Giuseppe Meca

Foods 2023, 12(7), 1427; https://doi.org/10.3390/foods12071427 - 27 Mar 2023

Cited by 11 | Viewed by 2813

Abstract

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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19 pages, 431 KiB

Open AccessArticle

Design of Lactococcus lactis Strains Producing Garvicin A and/or Garvicin Q, Either Alone or Together with Nisin A or Nisin Z and High Antimicrobial Activity against Lactococcus garvieae

by Javier Feito, Carlos Araújo, Sara Arbulu, Diogo Contente, Beatriz Gómez-Sala, Lara Díaz-Formoso, Estefanía Muñoz-Atienza, Juan Borrero, Luis M. Cintas and Pablo E. Hernández

Foods 2023, 12(5), 1063; https://doi.org/10.3390/foods12051063 - 2 Mar 2023

Cited by 8 | Viewed by 3365

Abstract

Lactococcus garvieae is a main ichthyopathogen in rainbow trout (Oncorhynchus mykiss, Walbaum) farming, although bacteriocinogenic L. garvieae with antimicrobial activity against virulent strains of this species have also been identified. Some of the bacteriocins characterized, such as garvicin A (GarA) and garvicin Q (GarQ), may show potential for the control of the virulent L. garvieae in food, feed and other biotechnological applications. In this study, we report on the design of Lactococcus lactis strains that produce the bacteriocins GarA and/or GarQ, either alone or together with nisin A (NisA) or nisin Z (NisZ). Synthetic genes encoding the signal peptide of the lactococcal protein Usp45 (SP_usp45), fused to mature GarA (lgnA) and/or mature GarQ (garQ) and their associated immunity genes (lgnI and garI, respectively), were cloned into the protein expression vectors pMG36c, which contains the P₃₂ constitutive promoter, and pNZ8048c, which contains the inducible P_nisA promoter. The transformation of recombinant vectors into lactococcal cells allowed for the production of GarA and/or GarQ by L. lactis subsp. cremoris NZ9000 and their co-production with NisA by Lactococcus lactis subsp. lactis DPC5598 and L. lactis subsp. lactis BB24. The strains L. lactis subsp. cremoris WA2-67 (pJFQI), a producer of GarQ and NisZ, and L. lactis subsp. cremoris WA2-67 (pJFQIAI), a producer of GarA, GarQ and NisZ, demonstrated the highest antimicrobial activity (5.1- to 10.7-fold and 17.3- to 68.2-fold, respectively) against virulent L. garvieae strains. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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14 pages, 4748 KiB

Open AccessArticle

Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS

by María J. Ruiz, José A. Salatti-Dorado, María J. Cardador, Laureano Frizzo, Rafael Jordano, Lourdes Arce and Luis M. Medina

Foods 2023, 12(2), 372; https://doi.org/10.3390/foods12020372 - 13 Jan 2023

Cited by 12 | Viewed by 3624

Abstract

Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC–IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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Review

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18 pages, 988 KiB

Open AccessReview

The Safety of Probiotics Intended for Use in Pregnant and Lactating Women: From a Desirable to a Required Task

by Leónides Fernández, Belén Orgaz and Juan M. Rodríguez

Foods 2024, 13(24), 4024; https://doi.org/10.3390/foods13244024 - 12 Dec 2024

Cited by 2 | Viewed by 2940

Abstract

During pregnancy, women undergo changes that affect virtually every organ, apparatus, or system, including the host microbiota. Most pregnancies progress smoothly despite the common presence of minor side-effects arising from such adaptations. However, some women may experience more serious complications, including gestational diabetes mellitus, preeclampsia, or preterm delivery. Probiotics are one of the products most used to try to prevent or treat any of the minor or severe symptoms or complications that women may experience during pregnancy or lactation; however, most of them have never been tested in such populations and, therefore, their efficacy and safety claims are frequently unsubstantiated. Overall, probiotic trials involving pregnant or lactating women have shown that these products are usually well-tolerated and safe although adverse effects may also exist. Therefore, health professionals attending pregnant or lactating women should be aware of their use and monitor their efficacy and safety. In conclusion, probiotics recommendations for pregnant or lactating women should be based on scientific evidence, opting exclusively for those products that have been designed for the specific target or condition that a pregnant or lactating woman may be experiencing or at risk of, and which efficacy and safety has already been convincingly tested in such populations. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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14 pages, 1527 KiB

Open AccessReview

Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

by Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop and Anca C. Fărcaș

Foods 2024, 13(1), 96; https://doi.org/10.3390/foods13010096 - 27 Dec 2023

Cited by 12 | Viewed by 2775

Abstract

This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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14 pages, 1003 KiB

Open AccessReview

Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects

by Yueying Huang, Yu Wang, Nan Shang and Pinglan Li

Foods 2023, 12(12), 2311; https://doi.org/10.3390/foods12122311 - 8 Jun 2023

Cited by 23 | Viewed by 7958

Abstract

The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due to the superior optical purity of the product, its low production costs, and its higher production efficiency compared to chemical synthesis. Microbial fermentation involves the selection of feedstock, strains, and fermentation modes. Each step can potentially affect the yield and purity of the final product. Therefore, there are still many critical challenges in lactic acid production. The costs of feedstocks and energy; the inhibition of substrates and end-product; the sensitivity to the inhibitory compounds released during pretreatment; and the lower optical purity are the main obstacles hindering the fermentation of lactic acid. This review highlights the limitations and challenges of applying microbial fermentation in lactic acid production. In addition, corresponding solutions to these difficulties are summarized in order to provide some guidance for the industrial production of lactic acid. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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