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Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota...
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Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition

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

Deadline for manuscript submissions: closed (30 August 2021) | Viewed by 5508

Special Issue Editors

Prof. Diego Mora

E-Mail Website
Guest Editor
Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
Interests: food microbiology; microbial physiology; probiotics
Dr. Stefania Arioli

E-Mail Website
Guest Editor
Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
Interests: food fermentation; metabolic interactions; microbial community dynamics

Special Issue Information

We are living in the microbiota era. Like never before, the role of microorganisms is becoming increasingly relevant in all ecosystems, including the human ecosystem. While a great deal of justified attention has been—and will continue to be—paid to the role of gut microbiota on human health, recent years have seen less scientific efforts directed to understanding the role of microorganisms in food fermentation processes, and more in general towards the understanding of the role of food microbiota load and composition on human health. Compared to past years, we now have technologies that allow us to obtain a precise and accurate description of the microbial communities involved in a fermentation process, together with a detailed picture of those microorganisms that are associated with a fresh or fermented food, in terms of taxonomy, functions, and absolute amount. How can microorganisms survive in a food matrix? Which metabolic interactions occur among different microorganisms during a fermentation process? What is the total amount of live microbial cells we ingest with the diet? Do those food-associated microorganisms have a role in human health? These and other questions should be addressed in the Special Issue “Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition”

Prof. Diego Mora
Dr. Stefania Arioli
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

  • food microbiology
  • microbial ecology
  • microbial metabolism
  • food fermentation
  • diet
  • microbial community dynamics

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Published Papers (2 papers)

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Research

16 pages, 3816 KiB  
Article
Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley
by Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa and Dace Klava
Foods 2021, 10(10), 2253; https://doi.org/10.3390/foods10102253 - 23 Sep 2021
Cited by 4 | Viewed by 2123
Abstract
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine [...] Read more.
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough. Full article
(This article belongs to the Special Issue Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition)
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16 pages, 3634 KiB  
Article
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents
by Danka Bukvicki, Lorenzo Siroli, Margherita D’Alessandro, Sofia Cosentino, Ismail Fliss, Laila Ben Said, Hebatoallah Hassan, Rosalba Lanciotti and Francesca Patrignani
Foods 2020, 9(12), 1815; https://doi.org/10.3390/foods9121815 - 7 Dec 2020
Cited by 19 | Viewed by 2779
Abstract
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to [...] Read more.
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to be used as biocontrol agents in Crescenza and Cheddar cheese production. In this framework, the acidification and the production of nisin in milk, and the volatile molecule profiles of the fermented milk, were recorded. The strains were further tested for their anti-Listeria monocytogenes activity in milk. The data obtained highlighted good potential for some of the tested strains, which showed production of nisin beginning within 12 h after the inoculation and reaching maximum levels between 24 and 48 h. The highest inactivation levels of L. monocytogenes in milk was reached in the presence of the strains 101877/1, LBG2, 9FS16, 11FS16, 3LC39, FBG1P, UL36, UL720, UL35. The strains generated in milk-specific volatile profiles and differences in the presence of fundamental aromatic molecules of dairy products, such as 2-butanone and diacetyl. The results highlight the interesting potential of some L. lactis strains, the producer of nisin, to be further used as biocontrol agents, although the strains need to be tested for interaction with traditional thermophilic starters and tested in real cheesemaking conditions. Full article
(This article belongs to the Special Issue Characterization of Food Fermentation Processes, Food Microbiota Load, and Microbiota Composition)
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