Changes in Microbial Community Structure of Fermented Food

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

Deadline for manuscript submissions: 10 August 2025 | Viewed by 1072

Special Issue Editors


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Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: fermented food; food microbiology; microbial community structure; antioxidants; harmful metabolites during fermentation

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: fermented fruit wine; microbial interactions; flavor complexity; antioxidant activity; stress tolerance

Special Issue Information

Dear Colleagues,

Structural changes in the microbial community of fermented foods have a significant impact on various factors, such as flavor profile, nutrient composition, texture, safety, and shelf life. Dynamic changes in the microbial community alter the types and contents of flavour compounds in fermented foods, which in turn affects the flavor characteristics of the final product. Meanwhile, the metabolic activity of microorganisms can synthesize or convert nutrients and affect the nutritional value of fermented foods. In addition, the stability of the microbial community structure plays a key role in the texture, safety, and shelf life of fermented foods, and a rational community structure helps to improve fermentation efficiency and product quality. Therefore, studies in this area are important for optimizing the production process of fermented foods and improving product quality.

Prof. Dr. Sufang Zhang
Dr. Yingxi Chen
Guest Editors

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Keywords

  • fermented food
  • food microbiology
  • microbial community structure
  • quality
  • safety
  • flavor

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Published Papers (1 paper)

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Research

16 pages, 10801 KiB  
Article
The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa
by Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji and Yingxi Chen
Foods 2025, 14(5), 886; https://doi.org/10.3390/foods14050886 - 5 Mar 2025
Cited by 1 | Viewed by 809
Abstract
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to [...] Read more.
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation with Hanseniaspora uvarum, Kurtzmaniella quercitrusa, and Saccharomyces cerevisiae under four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-Saccharomyces yeasts H. uvarum and K. quercitrusa showed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented with S. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with the H. uvarum and K. quercitrusa strains. Under the condition of 18 °C–20 °Brix, strawberry wine fermented with K. quercitrusa presented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting that K. quercitrusa can be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma. Full article
(This article belongs to the Special Issue Changes in Microbial Community Structure of Fermented Food)
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