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Foods
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Application of Lactic Acid Bacteria Biotechnology in Food Industry
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Application of Lactic Acid Bacteria Biotechnology in Food Industry

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

Deadline for manuscript submissions: closed (20 January 2021) | Viewed by 3786

Special Issue Editors

Dr. Myrto-Panagiota Zacharof

E-Mail Website
Guest Editor
Sustainable Environment Research Centre (SERC), Faculty of Engineering, Computing and Science, University of South Wales, Pontypridd CF37 1DL, UK
Interests: lactic acid bacteria biotechnology; industrial and food microbiology; environmental biotechnology; food waste; byproducts; bioprocess engineering; biotechnology; fermentation science; mathematical modeling
Special Issues, Collections and Topics in MDPI journals
Dr. Robert W. Lovitt

E-Mail Website
Guest Editor
Systems and Process Engineering Centre (SPEC), College of Engineering, Swansea University, SA2 8EN, United Kingdom
Interests: bioprocessing; membrane technology; fermentation technology; algal production technology; acetic acid; wastewater engineering; separation in biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) serve as natural acidifiers, and are inoculated at bulk quantities into fresh vegetative and animal products to produce a variety of fermented foods and beverages. Apart from their obvious commercial value (starter cultures) and the relevant benefits of their usage in industrial production settings, several strains of this group produce peptide structure substances, namely bacteriocins, which are characterized by strong antimicrobial activity. LAB bacteriocins can be effective towards a wide spectrum of bacteria, when used in sufficient amounts and synergistically with other treatments.

For this Special Issue, we would like to invite the submission of manuscripts dealing with all aspects of LAB biotechnological applications in food industry. In particular, we encourage submissions related to the utilization of LAB in the fermentation of non-traditional food products and that also have the potential for large-scale production, for use in feed products (suitable for animal consumption), or as valuable producers of food commodities themselves, for example, acids or sweeteners.

We welcome technoeconomic assessments of starter culture production as well as novel engineering methods for their production, for example, practical applications of research regarding novel nutrient media and preservation until usage. Within this concept, manuscripts will also be considered that explore the growth of LAB in non-conventional media, i.e., waste resources within the scope of the generation of end products of interest in the food industry or within the scope of industrial symbiosis, namely, recycling of food processing industry waste and wastewater.

Dr. Myrto-Panagiota Zacharof
Dr. Robert W. Lovitt
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

  • starter cultures
  • fermentation
  • culture conditions
  • value-added products
  • valorization
  • feed enhancers
  • optimization

Published Papers (1 paper)

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Research

15 pages, 2200 KiB  
Article
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths
by Francisco J. Martí-Quijal, Andrea Príncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba and Jordi Mañes
Foods 2020, 9(5), 576; https://doi.org/10.3390/foods9050576 - 4 May 2020
Cited by 9 | Viewed by 2880
Abstract
During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that [...] Read more.
During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit. Taking into account the selected bacteria, a growing research was made fermenting two kinds of broths: (i) by-products (WB), and (ii) meat (MB). Both were fermented at three different times (24, 48 and 72 h). Then, the antifungal activities of both fermented by-products and meat broths were determined qualitatively and quantitatively in solid and liquid medium against two different strains of the genera Penicillium, Aspergillus and Fusarium. After the experiments, a total of 30 colonies were isolated, observing a proteolytic activity in 7 of the isolated strains, which belong to Lactobacillus genus, and the two more active strains were identified by polymerase chain reaction (PCR) as L. plantarum. Several strains evidenced antifungal activity showing an inhibition halo and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values between 1–32 g/L and 8–32 g/L, respectively. In conclusion, the isolated bacteria of sea bass had the ability to promote the antifungal activity after the fermentation process, thus being a useful tool to give an added value to fish industry by-products. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria Biotechnology in Food Industry)
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