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Foods
Special Issues
Food Microorganism Contribution to Fermented Foods
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Food Microorganism Contribution to Fermented Foods

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

Deadline for manuscript submissions: 30 July 2025 | Viewed by 1737

Special Issue Editors

Prof. Dr. Xinping Lin

E-Mail Website
Guest Editor
National Marine Food Engineering Technology Research Center, Dalian Polytechnic University, Dalian, China
Interests: fermented food; starter culture; flavor; lactic acid bacteria; yeast
Special Issues, Collections and Topics in MDPI journals
Dr. Jing Lv

E-Mail Website
Guest Editor Assistant
Key Laboratory of Cold Chain Food Processing and Safety Control, Henan Province Collaborative Innovation Center of Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
Interests: fermented meat product; starter culture; lactic acid bacteria; yeast; flavor

Special Issue Information

Dear Colleagues,

For thousands of years, fermentation has been a cornerstone of food preservation, not only extending the shelf-life of foods and beverages, but also enhancing their nutritional value, health benefits, and disease prevention capabilities. Microorganisms play a crucial role in this process, driving the transformation of raw materials into a variety of beneficial fermented products. This Special Issue aims to explore the extensive contributions of food microorganisms to fermented foods, from traditional practices to innovative biotechnological advancements.

Key areas of focus include studying how microorganisms improve the nutritional composition of foods through fermentation, such as increasing the content of nutrients and bioactive compounds, and the health benefits of fermented foods, including their probiotic effects and disease prevention. The succession and interactions of microorganisms during fermentation, research methods for microorganisms in novel fermented foods, and the development of new starter cultures to meet changing consumer preferences are also crucial. Additionally, we welcome research on both traditional and unconventional food matrices (such as food byproducts) and studies that enhance quality and safety standards through fermentation.

This Special Issue aims to collect original research articles and reviews on cutting-edge approaches to food fermentation. By providing a comprehensive understanding of the role microorganisms play in the fermentation process, we hope to inspire further research and innovation in this vital area of food science.

Prof. Dr. Xinping Lin
Guest Editor

Dr. Jing Lv
Guest Editor Assistant

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

  • food fermentation
  • food microbiology
  • starter cultures
  • lactic acid bacteria
  • yeast
  • probiotic effects
  • bioprocesses
  • functional compounds
  • food safety
  • food quality

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Published Papers (2 papers)

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Research

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18 pages, 3820 KiB  
Article
Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters
by Qian Huang, Haixiao Ye, Yangyang Yang, Chenglin Zhu and Junni Tang
Foods 2025, 14(9), 1607; https://doi.org/10.3390/foods14091607 - 1 May 2025
Viewed by 254
Abstract
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (Lactobacillus delbrueckii [...] Read more.
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (Lactobacillus delbrueckii subsp. bulgaricus G119 and Streptococcus thermophilus Q019). The results showed that W. cibaria G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt (p < 0.05). Moreover, the incorporation of W. cibaria G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of W. cibaria G232. Furthermore, co-fermentation with W. cibaria G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with W. cibaria G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of W. cibaria G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of W. cibaria G232. Full article
(This article belongs to the Special Issue Food Microorganism Contribution to Fermented Foods)
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Review

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30 pages, 944 KiB  
Review
Biosynthesis of Edible Terpenoids: Hosts and Applications
by Mengyu Wang, Zhengyi Zhang, Xinyu Liu, Zhixuan Liu and Ruirui Liu
Foods 2025, 14(4), 673; https://doi.org/10.3390/foods14040673 - 17 Feb 2025
Viewed by 1153
Abstract
Microbial foods include microbial biomass, naturally fermented foods, and heterologously synthesized food ingredients derived from microbial fermentation. Terpenoids, using isoprene as the basic structure, possess various skeletons and functional groups. They exhibit diverse physicochemical properties and physiological activities, such as unique flavor, anti-bacterial, [...] Read more.
Microbial foods include microbial biomass, naturally fermented foods, and heterologously synthesized food ingredients derived from microbial fermentation. Terpenoids, using isoprene as the basic structure, possess various skeletons and functional groups. They exhibit diverse physicochemical properties and physiological activities, such as unique flavor, anti-bacterial, anti-oxidant, anti-cancer, and hypolipemic, making them extensively used in the food industry, such as flavor, fragrance, preservatives, dietary supplements, and medicinal health food. Compared to traditional strategies like direct extraction from natural species and chemical synthesis, microbial cell factories for edible terpenoids have higher titers and yields. They can utilize low-cost raw materials and are easily scaling-up, representing a novel green and sustainable production mode. In this review, we briefly introduce the synthetic pathway of terpenoids and the applications of microbial cell factories producing edible terpenoids. Secondly, we highlight several typical and non-typical microbial chassis in edible terpenoid-producing cell factories. In addition, we reviewed the recent advances of representative terpenoid microbial cell factories with a gram-scale titer in food flavor, food preservation, nutritional enhancers, and medicinal health foods. Finally, we predict the future directions of microbial cell factories for edible terpenoids and their commercialization process. Full article
(This article belongs to the Special Issue Food Microorganism Contribution to Fermented Foods)
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