Omics Technologies in Fermentation Science

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Integrative Metabolomics".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 2976

Special Issue Editor

New Zealand Institute for Plant and Food Research Ltd., 120 Mt Albert Road, Auckland 1025, New Zealand
Interests: microbial metabolomics; yeast metabolism; fermentation technology; flavouromics; mass spectrometry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Production of functional and flavour-rich food and beverages using microbial fermentation is an ancient technology. Over the last 100 years, fermentation science has achieved significant development, particularly in the use of microbial factories to produce not only various foods and beverages, but also other industrially and medically important products including enzymes, biofuels and chemicals. Through the years, we have acquired tremendous knowledge about the optimisation of fermentation and microbial processes. Since the introduction of different omics technologies (e.g., genomics, proteomics, transcriptomics and metabolomics), fermentation scientists have been making use of these innovative tools to further our knowledge on fermentation technologies, particularly with the aim to improve product yield and quality in a sustainable manner. Recent developments in analytical instrumentations and data analysis platforms are allowing us to integrate data generated across different omics approaches to gain holistic knowledge about the different biological and biochemical processes involved in fermentation.

This Special Issue aims to publish research, reviews and perspective articles that focus on the application of different omics technologies, as well as the integration of omics in a wide range of microbial fermentation processes (e.g., food, beverages, chemical, enzymes, biofuels, etc.). Any research that employed metabolomics, transcriptomics, genomics, proteomics, flavoromics and lipidomics will be taken into consideration for publication. In addition, we also invite review and perspective articles that discuss the benefits, drawbacks, bottlenecks, trends, data interpretation and future outlook of using multi-omics approaches in different areas of fermentation science.

Dr. Farhana R Pinu
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

  • Multi-omics
  • Metabolomics
  • Proteomics
  • Transcriptomics
  • Genomics
  • Lipidomics
  • Flavoromics
  • Omics data integration

Published Papers (1 paper)

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Research

9 pages, 1049 KiB  
Communication
Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea
by Minhye Shin, Jeong-Won Kim, Bonbin Gu, Sooah Kim, Hojin Kim, Won-Chan Kim, Mee-Ryung Lee and Soo-Rin Kim
Metabolites 2021, 11(8), 478; https://doi.org/10.3390/metabo11080478 - 24 Jul 2021
Cited by 2 | Viewed by 2217
Abstract
Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between [...] Read more.
Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary between different vinegar products. This study performed metabolite profiling of various vinegar products using gas chromatography–mass spectrometry to identify metabolites that are specific to vinegar production processes. In particular, seven traditional vinegars that underwent spontaneous and slow alcoholic and acetic acid fermentations were compared to four commercial vinegars that were produced through fast acetic acid fermentation using distilled ethanol. A total of 102 volatile and 78 nonvolatile compounds were detected, and the principal component analysis of metabolites clearly distinguished between the traditional and commercial vinegars. Ten metabolites were identified as specific or significantly different compounds depending on vinegar production processes, most of which had originated from complex microbial metabolism during traditional vinegar fermentation. These process-specific compounds of vinegars may serve as potential biomarkers for fermentation process controls as well as authenticity and quality evaluation. Full article
(This article belongs to the Special Issue Omics Technologies in Fermentation Science)
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