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Research on Microorganism in Fermented Vegetables and Fruits
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Research on Microorganism in Fermented Vegetables and Fruits

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

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 4245

Special Issue Editors

Dr. Chaofan Ji

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
Interests: food microbiology; fermented food; lactic acid bacteria; biogenic amines; phenols; volatile organic compounds; food authenticity analysis
Special Issues, Collections and Topics in MDPI journals
Dr. Huipeng Liang

E-Mail Website
Guest Editor
National Marine Food Engineering Technology Research Center, Dalian Polytechnic University, Dalian, China
Interests: food microbiology; fermented food; microecology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Vegetables and fruits are rich in dietary fibers, several minerals, vitamins, and other nutritional compounds. Additionally, they are high in polyphenols, carotenoids, glucosinolate, and many different bioactive ingredients. Of all the processing methods, fermentation is a fantastic way to improve the digestibility, flavor, and nutritional activity of food. There is a wide range of fermented fruit and vegetable products that are popular all over the world. This Special Issue is focused on the field of fermented fruits and vegetables, mainly on the novel starters, microbial community, microbial interactions, and biotransformation reactions during fermentation. Moreover, the topics of sensory, safety, nutritional, and shelf-life features, as well as the health effects of fermented vegetables and fruits are also welcomed. Given the importance of this research area, we would like to invite you to submit different types of manuscripts, including original research articles and reviews. We are looking forward to receiving your contributions.

Dr. Chaofan Ji
Dr. Huipeng Liang
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

  • fermented fruits
  • fermented vegetables
  • health benefits
  • bioactive compounds
  • lactic acid bacteria
  • yeasts
  • microbial community
  • flavors
  • biotransformation

Published Papers (4 papers)

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Research

16 pages, 2016 KiB  
Article
Date Vinegar: First Isolation of Acetobacter and Formulation of a Starter Culture
by Zahra S. Al-Kharousi, Zainab Al-Ramadhani, Fatma A. Al-Malki and Nasser Al-Habsi
Foods 2024, 13(9), 1389; https://doi.org/10.3390/foods13091389 - 30 Apr 2024
Viewed by 328
Abstract
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic [...] Read more.
There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (<4%) compared to the standard acceptable levels. This study aimed to isolate non-Gluconobacter species from date vinegar produced by spontaneous fermentation and formulate starter cultures for quick and efficient production of date vinegar. In spontaneous fermentation date vinegar samples, the highest concentration of acetic acid was 10.42% on day 50. Acetobacter malorum (5 isolates), A. persici (3 isolates), and A. tropicalis (3 isolates) were identified based on 16S rRNA gene sequences for the first time in date vinegar. For date vinegar prepared with a starter culture of Acetobacter and yeast, the highest concentration of acetic acid was 4.67%. In conclusion, spontaneous fermentation resulted in the production of date vinegar with a high concentration of acetic acid, acceptable concentrations of ethanol and methanol, and the first isolation of three Acetobacter species. The formulated starter culture produced acceptable amounts of acetic acid and the time of fermentation was reduced 10 times (from 40 days to 4 days). This can provide the basis for producing a personalized or commercial product that ensures the production of good-quality date vinegar in an easier, faster, safer, and more efficient way from low-quality and surplus dates. Full article
(This article belongs to the Special Issue Research on Microorganism in Fermented Vegetables and Fruits)
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18 pages, 2229 KiB  
Article
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts
by Dor Zipori, Jana Hollmann, Marina Rigling, Yanyan Zhang, Agnes Weiss and Herbert Schmidt
Foods 2024, 13(4), 588; https://doi.org/10.3390/foods13040588 - 15 Feb 2024
Viewed by 1230
Abstract
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laboratory fermentations using 5% (w [...] Read more.
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laboratory fermentations using 5% (w/v) pea protein suspension were carried out using four selected lactic acid bacteria (LAB) strains, investigating their growth and acidification capabilities in pea protein. Rapid acidification of pea protein was achieved with Lactococcus lactis subsp. lactis strain LTH 7123. Next, this strain was co-inoculated together with either the yeasts Kluyveromyces lactis LTH 7165, Yarrowia lipolytica LTH 6056, or Kluyveromyces marxianus LTH 6039. Fermentation products of the mixed starter cultures and of the single strains were further analyzed by gas chromatography coupled with mass spectrometry to quantify selected volatile flavor compounds. Fermentation with L. lactis LTH 7123 led to an increase in compounds associated with the “beany” off-flavors of peas, including hexanal. However, significant reduction in those compounds was achieved after fermentation with Y. lipolytica LTH 6056 with or without L. lactis LTH 7123. Thus, fermentation using co-cultures of LAB and yeasts strains could prove to be a valuable method for enhancing quality attributes of pea protein-based products. Full article
(This article belongs to the Special Issue Research on Microorganism in Fermented Vegetables and Fruits)
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15 pages, 5600 KiB  
Article
Inhibition Mechanism of Lactiplantibacillus plantarum on the Growth and Biogenic Amine Production in Morganella morganii
by Zhenxiao Sun, Yi Zhang, Xinping Lin, Sufang Zhang, Yingxi Chen and Chaofan Ji
Foods 2023, 12(19), 3625; https://doi.org/10.3390/foods12193625 - 29 Sep 2023
Cited by 1 | Viewed by 882
Abstract
Morganella morganii, a spoilage bacterium in fermented foods, produces harmful biogenic amines (BAs). Although Lactiplantibacillus plantarum is widely used to inhibit spoilage bacteria, the inhibition pattern and inhibition mechanism of M. morganii by Lpb. plantarum are not well studied. In this study, [...] Read more.
Morganella morganii, a spoilage bacterium in fermented foods, produces harmful biogenic amines (BAs). Although Lactiplantibacillus plantarum is widely used to inhibit spoilage bacteria, the inhibition pattern and inhibition mechanism of M. morganii by Lpb. plantarum are not well studied. In this study, we analysed the effects of the addition of Lpb. plantarum cell-free supernatant (CFS) on the growth and BA accumulation of M. morganii and revealed the mechanisms of changes in different BAs by using RNA sequencing transcriptome analysis. The results showed that Lpb. plantarum CFS could significantly inhibit M. morganii BAs in a weak acid environment (pH 6), and the main changes were related to metabolism. Carbohydrate and energy metabolism were significantly down-regulated, indicating that Lpb. plantarum CFS inhibited the growth activity and decreased the BA content of M. morganii. In addition, the change in histamine content is also related to the metabolism of its precursor amino acids, the change in putrescine content may also be related to the decrease in precursor amino acid synthesis and amino acid transporter, and the decrease in cadaverine content may also be related to the decrease in the cadaverine transporter. The results of this study help to inhibit the accumulation of harmful metabolites in fermented foods. Full article
(This article belongs to the Special Issue Research on Microorganism in Fermented Vegetables and Fruits)
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15 pages, 1641 KiB  
Article
Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites
by Jing Zhang, Yiguo He, Liguo Yin, Rong Hu, Jiao Yang, Jing Zhou, Tao Cheng, Hongyu Liu and Xingxiu Zhao
Foods 2023, 12(15), 2934; https://doi.org/10.3390/foods12152934 - 2 Aug 2023
Cited by 1 | Viewed by 1287
Abstract
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and [...] Read more.
In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a total ester titration method, and was identified as Wickerhamomyces anomalus. The total ester content of Y3 fermentation broth was as high as 1.22 g/L, and there was no white colonies or film on the surface. Meanwhile, the Y3 strain could tolerate 14% salt concentration conditions and grow well in a pH range of 3–4. Through sensory analysis, the fermented mustard with a ratio of Lactiplantibacillus plantarum to Y3 of 1:1 showed the highest overall acceptability. Ethyl acetate with its fruit and wine flavor was also detected in the fermented Sichuan paocai juice with a mixed bacteria ratio of 1:1, analyzed with SPME-GC–MS technology, as well as phenylethyl alcohol, isobutyl alcohol, isothiocyanate eaters, myrcene and dimethyl disulfide. These contributed greatly to the unique flavor of Sichuan paocai. In general, Wickerhamomyces anomalus Y3 enhanced the aroma of the fermented Sichuan paocai. Full article
(This article belongs to the Special Issue Research on Microorganism in Fermented Vegetables and Fruits)
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