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Journals
Foods
Special Issues
New Insights into Food Fermentation
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Special Issue "New Insights into Food Fermentation"

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

Deadline for manuscript submissions: 20 June 2021.

Special Issue Editors

Prof. Dr. Valentina Bernini
Website
SciProfiles
Guest Editor
Department of Food and Drug, University of Parma, Italy
Interests: food microbiology; food quality; food safety; food fermentation; lactic acid bacteria; foodborne pathogenic microorganisms; antimicrobials; dairy products; vegetable fermented products
Prof. Dr. Juliano De Dea Lindner
Website
Guest Editor
Department of Food Science and Technology, Federal University of Santa Catarina, Brazil
Interests: food technology; food microbiology; food safety; food fermentation; bioprocesses; lactic acid bacteria; microbial starters

Special Issue Information

Dear Colleagues,

Food fermentation has been used since ancient times for food preservation. At present, fermented foods are still and even more appreciated by consumers thanks to the high quality and safety standards achieved, and the improvements in terms of nutritional and organoleptic characteristics. Many foods are still produced following traditional practices but novel approaches to food fermentation have also attracted the interest of researchers and industries. Innovative technological and biological processes, as well as novel approaches of investigation, deeply interact to steer traditional products into modern diet and to open up perspectives for the fermentation of unconventional substrates and food byproducts.

The Special Issue aims to collect original research articles and reviews on advanced approaches concerning food fermentation. In particular, papers are welcome focusing on unconventional matrix fermentation, processes for substrate valorization, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, but also papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods.

Prof. Dr. Valentina Bernini
Prof. Dr. Juliano De Dea Lindner
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 papers will be 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 monthly 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 2000 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

  • lactic acid bacteria
  • yeasts
  • food quality
  • food safety
  • unconventional food matrices
  • byproduct valorization
  • technological processes
  • strains selection
  • microbiological characterization
  • microbial community in fermented foods

Published Papers (2 papers)

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Research

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Open AccessArticle
Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction
by
Francesco Martelli
,
Martina Cirlini
,
Camilla Lazzi
,
Erasmo Neviani
and
Valentina Bernini
Foods 2021, 10(1), 67; https://doi.org/10.3390/foods10010067 - 30 Dec 2020
Abstract
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product [...] Read more.
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations. Full article
(This article belongs to the Special Issue New Insights into Food Fermentation)
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Review

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Open AccessReview
Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
by
Eskindir Getachew Fentie
,
Shimelis Admassu Emire
,
Hundessa Dessalegn Demsash
,
Debebe Worku Dadi
and
Jae-Ho Shin
Foods 2020, 9(12), 1781; https://doi.org/10.3390/foods9121781 - 01 Dec 2020
Abstract
Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka [...] Read more.
Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production. Full article
(This article belongs to the Special Issue New Insights into Food Fermentation)
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Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Characterization and study of microbiota of spontaneously fermented sausages produced in different European countries
Authors: Federica Barbieri; Giulia Tabanelli; Chiara Montanari; Nicolò Dall'Osso; Vida Šimat; Sonja Smole Možina; José David García López; Fatih Ozogul; Daniela Bassi; Fausto Gardini
Affiliation: Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.

Title: Solid state fermentation of Arthrosphira platensis to implement new food products: effect of stabilization treatments and bacterial growth on the volatile fraction
Authors: Francesco Martelli; Martina Cirlini; Camilla Lazzi; Erasmo Neviani; Valentina Bernini
Affiliation: Department of Food and Drug, University of Parma, Parma, Italy.

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