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Special Issue "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: 20 April 2023 | Viewed by 2504

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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

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 modelling; 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 2400 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

Published Papers (3 papers)

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Research

Open AccessArticle

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

Tiago de Melo Nazareth

and

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

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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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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

Estefanía Muñoz-Atienza

Juan Borrero

Luis M. Cintas

and

Pablo E. Hernández

Foods 2023, 12(5), 1063; https://doi.org/10.3390/foods12051063 - 02 Mar 2023

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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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Open AccessArticle

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

María J. Ruiz

José A. Salatti-Dorado

and

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

Viewed by 1293

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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