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Lactic Cultures: Applications in Food
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Lactic Cultures: Applications in Food

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

Deadline for manuscript submissions: closed (15 March 2023) | Viewed by 8021

Special Issue Editors

Dr. Maria S. Tsevdou

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechniou 5, 15780 Athens, Greece
Interests: food engineering; food chemistry; predictive food microbiology; kinetic modeling of microbial growth/inactivation; kinetic modelling of food deterioration and food safety during and post processing; quality and shelf life; sensory evaluation of foods; enzyme technology; dairy science and technology; probiotic microorganisms; bioactive compounds and functional foods; process optimization and mathematical modelling of food processes; waste utilization from dairy industries via enzymatic treatments; new ingredients and products development; novel food processing technologies; high pressure processing; cold atmospheric pressure plasma
Dr. Athina Ntzimani

E-Mail Website
Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
Interests: food microbiology; food safety; food quality; fish; food packaging; food storage; microbial stability and food shelf life; modified atmosphere packaging; antimicrobial; meat; poultry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The importance of Lactic Acid Bacteria (LAB) in food, agricultural, and clinical applications is clear and is mainly due to their safe metabolic activity while growing in foods that utilize available sugar for the production of organic acids and other metabolites. LAB constitute a diverse group of industrially significant, safe microorganisms that are primarily used as starter cultures and probiotics, with an enormous variety of fermented dairy (i.e., cheese, yoghurt, fermented milks), meat, fish, fruit, vegetable and cereal products. Furthermore, LAB contribute to the flavor, texture and nutritional value of fermented foods. At present, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed, which contribute to microbial safety and offer functional, technological, sensorial, nutritional, and health advantages.

In this Special Issue, researchers are invited to submit studies concerning the beneficial properties of LAB in food, and most importantly, their recent applications as starter cultures and/or health-promoting microorganisms. We are looking for studies that elucidate the use of multiple selected strain cultures, with strong technological performance that improves the quality of final products and manufacturing procedures, e.g., the fermentation process.

Dr. Maria S. Tsevdou
Dr. Athina Ntzimani
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

  • lactic acid bacteria
  • probiotics
  • starter cultures
  • food applications
  • novel processes
  • fermentation
  • food safety
  • food quality

Published Papers (3 papers)

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Research

18 pages, 3078 KiB  
Article
Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
by Carla Lafuente, Jorge Calpe, Leonardo Musto, Tiago de Melo Nazareth, Victor Dopazo, Giuseppe Meca and Carlos Luz
Foods 2023, 12(4), 686; https://doi.org/10.3390/foods12040686 - 4 Feb 2023
Cited by 4 | Viewed by 2408
Abstract
Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques—freeze-drying, spray-drying, low-temperature drying, and [...] Read more.
Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques—freeze-drying, spray-drying, low-temperature drying, and drying at low humidity—have been applied. Our goals were to isolate LAB strains with antifungal potential against Aspergillus and Penicillium fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with Lactiplantibacillus plantarum TN10, Lactiplantibacillus plantarum TF2, Pediococcus pentosaceus TF8, Pediococcus acidilactici TE4, and Pediococcus pentosaceus TI6. The minimum fungicidal concentrations ranged from 25 g/L versus P. verrucosum and 100 g/L against A. flavus. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The P. pentosaceus TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture. Full article
(This article belongs to the Special Issue Lactic Cultures: Applications in Food)
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27 pages, 2189 KiB  
Article
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures
by Delicia L. Bazán, Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto and Nelson Pérez-Guerra
Foods 2022, 11(19), 3117; https://doi.org/10.3390/foods11193117 - 7 Oct 2022
Cited by 3 | Viewed by 2427
Abstract
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All [...] Read more.
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%, v/v) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit. Full article
(This article belongs to the Special Issue Lactic Cultures: Applications in Food)
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15 pages, 1411 KiB  
Article
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use
by Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte and Agnese Miro
Foods 2022, 11(9), 1278; https://doi.org/10.3390/foods11091278 - 28 Apr 2022
Cited by 3 | Viewed by 2150
Abstract
The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were evaluated for features of technological [...] Read more.
The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were evaluated for features of technological interest and tested for fermentation ability. Three microbial combinations were selected and used to produce bread. Based on GC-MS and sensory analysis, bread made by using the three combinations of strains was characterized by a more complex aroma profile with the prevalence of VOCs typical of sourdough bread. To set up the best way to keep microbial viability upon drying, the three combinations were subject to freeze-drying and wet granulation, with the latter being used for the first time for food starters’ stabilization. Wet granulation ensured optimal strains’ viability. Surprisingly, the height attained by mature sourdoughs when inoculated with wet granulated starters was constantly higher than the height reached by sourdoughs made with the same starters as fresh cells. The microbial combination E75-B72 exhibited the best performances and may represent a starter able to ensure sourdough bread production in 16 h of fermentation at 28 °C. Full article
(This article belongs to the Special Issue Lactic Cultures: Applications in Food)
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