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Fermented Foods and Probiotics
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Fermented Foods and Probiotics

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (30 September 2015) | Viewed by 46990

Special Issue Editor

Prof. Dr. Felix Barron

E-Mail Website
Guest Editor
Food Nutrition and Packaging Sciences Department, Clemson University, Clemson, SC 29634, USA
Interests: thermal processing; food packaging; probiotics; food engineering and HACCP and sanitation engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The field of fermented food and probiotics is increasingly becoming important, not only to consumers due to the potential health benefits of probiotic bacteria, but to researchers and food processors as well who are looking for most effective and safe bacterial strains and modes of delivery in order to be effectively utilized by the human gut.

Our goal is to publish original papers to contribute to the knowledge of fermented foods, probiotics, and prebiotics as related to health maintenance, disease prevention, fermentation processes, safety issues, bacterial selection criteria, mechanisms of actions, beneficial effects, validation studies, etc.

Prof. Dr. Felix Barron
Guest Editor

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

  • medicinal and flavor enhancing properties
  • probiotics in maternal and infant health
  • antimicrobial bioactive molecules
  • biopreservatives and nutraceuticals
  • multifunctional probiotic strains development
  • lactic acid bacteria

Published Papers (7 papers)

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Research

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427 KiB  
Article
Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
by Antonella Santillo and Marzia Albenzio
Foods 2015, 4(4), 665-677; https://doi.org/10.3390/foods4040665 - 11 Nov 2015
Cited by 11 | Viewed by 4852
Abstract
The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic [...] Read more.
The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
452 KiB  
Article
Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast
by Michael Lentz and Chad Harris
Foods 2015, 4(4), 581-593; https://doi.org/10.3390/foods4040581 - 15 Oct 2015
Cited by 21 | Viewed by 6195
Abstract
Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs) present in beverage raw [...] Read more.
Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
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391 KiB  
Article
Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an In Vitro Batch Fermentation System
by Justin Carlson, Ashok Hospattankar, Ping Deng, Kelly Swanson and Joanne Slavin
Foods 2015, 4(3), 349-358; https://doi.org/10.3390/foods4030349 - 21 Aug 2015
Cited by 20 | Viewed by 8267
Abstract
Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then called prebiotics. The primary objective of [...] Read more.
Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. Although these bacteria can be consumed as probiotics, they can also be produced in the gut by bacteria, and are then called prebiotics. The primary objective of this in vitro study was to quantitatively analyze at the genus level how two dietary fibers, wheat dextrin (WD) and partially hydrolyzed guar gum (PHGG) changed the levels of these two gut bacteria at 12 and 24 h, via real time qualitative polymerase chain reaction (qPCR). Secondary objectives were changes in fecal pH, short chain fatty acids (SCFAs) and total gas volume produced. At 12 h WD was more bifidogenic (9.50 CFU log10/mL) than PHGG (9.30 CFU log10/mL) (p = 0.052), and also at 24 h WD (9.41 CFU log10/mL) compared with PHGG (9.27 CFU log10/mL) (p = 0.043). WD produced less total SCFAs at both 12 and 24 h than PHGG, and produced significantly lower amounts of gas at 12 and 24 h (p < 0.001). Both PHGG and WD also promoted growth of Lactobacilli when measured at 12 and 24 h compared with the 0 h analysis, indicating that both fibers are lactogenic. These results demonstrate the prebiotic effect of WD and PHGG. Based on fermentation kinetics, PHGG is more rapidly fermented than WD, and both fibers show prebiotic effects as early as 12 h. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
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196 KiB  
Article
Refrigerated Shelf Life of a Coconut Water-Oatmeal Mix and the Viability of Lactobacillus Plantarum Lp 115-400B
by Muthu Dharmasena, Felix Barron, Angela Fraser and Xiuping Jiang
Foods 2015, 4(3), 328-337; https://doi.org/10.3390/foods4030328 - 10 Aug 2015
Cited by 8 | Viewed by 6275
Abstract
Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. [...] Read more.
Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
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215 KiB  
Article
Use of Phytone Peptone to Optimize Growth and Cell Density of Lactobacillus reuteri
by Olabiyi A. Atilola, Rabin Gyawali, Sulaiman O. Aljaloud and Salam A. Ibrahim
Foods 2015, 4(3), 318-327; https://doi.org/10.3390/foods4030318 - 10 Aug 2015
Cited by 14 | Viewed by 6780
Abstract
The objective of this study was to determine the use of phytone peptone to optimize the growth and cell density of Lactobacillus reuteri. Four strains of L. reuteri (DSM 20016, SD 2112, CF 2-7F, and MF 2-3,) were used in this study. An [...] Read more.
The objective of this study was to determine the use of phytone peptone to optimize the growth and cell density of Lactobacillus reuteri. Four strains of L. reuteri (DSM 20016, SD 2112, CF 2-7F, and MF 2-3,) were used in this study. An overnight culture of individual strains was inoculated into fresh basal media with various protein sources (peptone, tryptone, proteose peptone #3, phytone peptone, tryptic soy broth, yeast extract, and beef extract). Samples were then mixed well and incubated at 37 °C for 15 h. Bacterial growth was monitored by measuring turbidity (optical density 610 nm) at different time intervals during the incubation period. At the end of incubation, samples were plated on de-Man Rogosa Sharpe (MRS) agar to determine the bacterial population. Our results showed that phytone peptone promoted the growth of L. reuteri (p < 0.05) by 1.4 log CFU/mL on average compared to the control samples. Therefore, phytone peptone could be included in laboratory media to enhance growth and increase the cell density of L. reuteri. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
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Review

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211 KiB  
Review
Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review
by Gabriela Christina Kuhl and Juliano De Dea Lindner
Foods 2016, 5(1), 13; https://doi.org/10.3390/foods5010013 - 23 Feb 2016
Cited by 27 | Viewed by 6083
Abstract
Conjugated linoleic acid (CLA) isomers have attracted significant attention due to their important physiological properties, which have been observed in humans. Many lactic acid bacteria (LAB) demonstrate the ability to produce CLA isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis [...] Read more.
Conjugated linoleic acid (CLA) isomers have attracted significant attention due to their important physiological properties, which have been observed in humans. Many lactic acid bacteria (LAB) demonstrate the ability to produce CLA isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) from the linoleic acid (LA) present in milk or in synthetic media. CLA isomers can be synthesized in vitro by LAB using vegetable oils rich in LA. The aim of this review is to present an update on the studies that have been conducted on the production of CLA isomers from LA mainly by LAB and of the factors that influence this conversion (source and concentration of LA and fermentation conditions). In addition, this review presents the relationship between the consumption of CLA isomers and their health benefits in humans such as anti-atherosclerosis and anti-carcinogenic effects. There is considerable variation between the studies concerning the beneficial effects of CLA in animal models, which have not been reflected in human studies. This can be attributed to the differences in the doses of CLA isomers used and to the different sources of CLA. Furthermore, the regulatory and scientific information classifying the physiological properties of CLA, which serve as support for the claims of its potential as a functional ingredient, are presented. More research is needed to determine whether CLA production by LAB can be enhanced and to determine the optimal requirements for these microbial cultures. Furthermore, safety and efficacy of CLA consumption have to be investigated in the future. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
511 KiB  
Review
Applications of Infrared and Raman Spectroscopies to Probiotic Investigation
by Mauricio I. Santos, Esteban Gerbino, Elizabeth Tymczyszyn and Andrea Gomez-Zavaglia
Foods 2015, 4(3), 283-305; https://doi.org/10.3390/foods4030283 - 17 Jul 2015
Cited by 49 | Viewed by 7636
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. [...] Read more.
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented. Full article
(This article belongs to the Special Issue Fermented Foods and Probiotics)
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