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Microorganisms
Special Issues
Microbial Safety and Biotechnology in Food Production and Processing
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Microbial Safety and Biotechnology in Food Production and Processing

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 August 2024) | Viewed by 17900

Special Issue Editors

Prof. Dr. Theodoros Varzakas

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Guest Editor
Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Greece
Interests: food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods
Special Issues, Collections and Topics in MDPI journals
Dr. Athanasios Alexopoulos

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: food and environmental hygiene; microbial ecology of food and aquatic ecosystems
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Transforming the current food system toward the goals of providing healthy, high-quality and safe diets along with environmental sustainability constitutes one of the major challenges of current times. Therefore, the application of biotechnologically derived processes for the creation of novel food formulations with high consumer acceptance, improved microbial stability, enriched with health-promoting bioactive compounds and improved sensorial qualities has opened numerous opportunities for the food industry. Based on this consideration, this Special Issue, entitled “Microbial Safety and Biotechnology in Food Production and Processing”, aims to target the development of novel food formulations using several biotechnological approaches. Recently, there have been many biotechnology-related advances in the food industry. GM plants and animals are used to enhance the taste, shelf life, nutrition and quality of food. On the other hand, GM yeast and bacteria are used to produce enzymes for the sake of the food industry. These GM foods are produced through the use of biotechnological techniques, specifically genetic engineering.

Modern biotechnology can be used to enhance food taste, yield, shelf life and nutritional values. It is also useful in food processing (fermentation and enzyme involving processes). Hence, biotechnology is beneficial for eliminating hunger, malnutrition and diseases from low- and middle-income countries. Possible applications of modern food biotechnology involve the use of different fermentation and enzyme technologies. Currently, genetically modified enzymes have many applications in food industries: catalase used to remove hydrogen peroxide in mayonnaise production, chymosin used to coagulate milk in cheese production, glucose oxidase used to stabilize dough in baking, α-amylase used to convert starch into maltose for sweetness in baking, proteases used in the meat tenderization process, baking and preparation of dairy products. Other examples of biotechnology techniques include the introduction of vitamin A gene into rice and other crops and extending the shelf life of genetically modified tomatoes by controlling polygalacturonase, which induces ripening and softening.

This Special Issue aims to collect and publish recent reviews and research articles related to biotechnology-derived food products, innovative and emerging food and by-product processing methods, fermented food products, structural and biochemical characterization of food-derived bioactive compounds, bioactivity evaluation and food waste and byproduct valorization.

Prof. Dr. Theodoros Varzakas
Dr. Athanasios Alexopoulos
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. Microorganisms 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 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

  • biotechnology
  • genetically modified food
  • novel functional foods
  • bioassays
  • nutricosmetics
  • chemical characterization
  • emerging processing technologies
  • novel extraction techniques
  • food processing
  • fermentation-oriented foods
  • food safety
  • nutrimetabolomics

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Published Papers (6 papers)

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Research

11 pages, 952 KiB  
Article
Safety Assessment and Evaluation of Probiotic Potential of Lactobacillus bulgaricus IDCC 3601 for Human Use
by Minjee Lee, Won-Yeong Bang, Han-Bin Lee, Soo-Yeon Yang, Kyu-Shik Lee, Hae-Ji Kang, Sun-Mee Hong and Jungwoo Yang
Microorganisms 2024, 12(10), 2063; https://doi.org/10.3390/microorganisms12102063 - 15 Oct 2024
Viewed by 2058
Abstract
Lactic acid bacteria (LAB) are probiotic microorganisms widely used for their health benefits in the food industry. However, recent concerns regarding their safety have highlighted the need for comprehensive safety assessments. In this study, we aimed to evaluate the safety of L. bulgaricus [...] Read more.
Lactic acid bacteria (LAB) are probiotic microorganisms widely used for their health benefits in the food industry. However, recent concerns regarding their safety have highlighted the need for comprehensive safety assessments. In this study, we aimed to evaluate the safety of L. bulgaricus IDCC 3601, isolated from homemade plain yogurt, via genomic, phenotypic, and toxicity-based analyses. L. bulgaricus IDCC 3601 possessed a single circular chromosome of 1,865,001 bp, with a GC content of 49.72%, and 1910 predicted coding sequences. No virulence or antibiotic resistance genes were detected. Although L. bulgaricus IDCC 3601 exhibited antibiotic resistance to gentamicin and kanamycin, this resistance is an intrinsic feature of this species. L. bulgaricus IDCC 3601 did not produce biogenic amines and did not exhibit hemolytic activity. Phenotypic analysis of enzyme activity and carbohydrate fermentation profiles revealed the metabolic features of L. bulgaricus IDCC 3601. Moreover, no deaths or abnormalities were observed in single-dose oral toxicity tests, suggesting that L. bulgaricus IDCC 3601 has no adverse effect on human health. Finally, L. bulgaricus IDCC 3601 inhibited the growth of potential carbapenem-resistant Enterobacteriaceae. Therefore, our results suggest that L. bulgaricus IDCC 3601 is a safe probiotic strain for human consumption. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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20 pages, 6228 KiB  
Article
Effects of PEF on Cell and Transcriptomic of Escherichia coli
by Jinyan Kuang, Ying Lin, Li Wang, Zikang Yan, Jinmei Wei, Jin Du and Zongjun Li
Microorganisms 2024, 12(7), 1380; https://doi.org/10.3390/microorganisms12071380 - 7 Jul 2024
Cited by 2 | Viewed by 2055
Abstract
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivated number was 1.13 ± 0.01 lg [...] Read more.
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivated number was 1.13 ± 0.01 lg CFU/mL when PEF was treated for 60 min and treated with 0.24 kV/cm. The treatment times were found to be positively correlated with the inactivation effect of PEF, and the number of E. coli was reduced by 3.09 ± 0.01 lg CFU/mL after 100 min of treatment. The inactivation assays showed that E. coli was inactivated at electrical intensity (0.24 kV/cm) within 100 min, providing an effective inactivating outcome for Gram-negative bacteria. The purpose of this work was to investigate the cellular level (morphological destruction, intracellular macromolecule damage, intracellular enzyme inactivation) as well as the molecular level via transcriptome analysis. Field Emission Scanning Electron Microscopy (TFESEM) and Transmission Electron Microscope (TEM) results demonstrated that cell permeability was disrupted after PEF treatment. Entocytes, including proteins and DNA, were markedly reduced after PEF treatment. In addition, the activities of Pyruvate Kinase (PK), Succinate Dehydrogenase (SDH), and Adenosine Triphosphatase (ATPase) were inhibited remarkably for PEF-treated samples. Transcriptome sequencing results showed that differentially expressed genes (DEGs) related to the biosynthesis of the cell membrane, DNA replication and repair, energy metabolism, and mobility were significantly affected. In conclusion, membrane damage, energy metabolism disruption, and other pathways are important mechanisms of PEF’s inhibitory effect on E. coli. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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17 pages, 785 KiB  
Article
Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing
by Mansi Limbad, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono and Colleen Higgins
Microorganisms 2024, 12(5), 919; https://doi.org/10.3390/microorganisms12050919 - 30 Apr 2024
Cited by 1 | Viewed by 1830
Abstract
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of [...] Read more.
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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34 pages, 2717 KiB  
Article
The In Vitro Assessment of Antibacterial and Antioxidant Efficacy in Rosa damascena and Hypericum perforatum Extracts against Pathogenic Strains in the Interplay of Dental Caries, Oral Health, and Food Microbiota
by Maria Antoniadou, Georgios Rozos, Natalia Vaiou, Konstantinos Zaralis, Caglar Ersanli, Athanasios Alexopoulos, Athina Tzora, Theodoros Varzakas and Chrysoula (Chrysa) Voidarou
Microorganisms 2024, 12(1), 60; https://doi.org/10.3390/microorganisms12010060 - 28 Dec 2023
Cited by 7 | Viewed by 2358
Abstract
The rising demand for novel antibiotic agents prompts an investigation into natural resources, notably plant-derived compounds. In this study, various extracts (aqueous, ethanolic, aqueous-ethanolic, and enzymatic) of Rosa damascena and Hypericum perforatum were systematically evaluated against bacterial strains isolated from dental lesions ( [...] Read more.
The rising demand for novel antibiotic agents prompts an investigation into natural resources, notably plant-derived compounds. In this study, various extracts (aqueous, ethanolic, aqueous-ethanolic, and enzymatic) of Rosa damascena and Hypericum perforatum were systematically evaluated against bacterial strains isolated from dental lesions (n = 6) and food sources (raw milk and broiler carcass, n = 2). Minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), antibiofilm activity, and time-kill kinetics were assessed across a range of extract concentrations, revealing a dose-responsive effect. Notably, some extracts exhibited superior antibacterial efficacy compared to standard clinical antibiotics, and the time-kill kinetics demonstrated a rapid elimination of bacterial loads within 24 h. The susceptibility pattern proved strain-specific, contingent upon the extract type, yet all tested pathogens exhibited sensitivity. The identified extracts, rich in phenolic and polyphenolic compounds, as well as other antioxidant properties, contributed to their remarkable antibiotic effects. This comprehensive investigation not only highlights the potential of Rosa damascena and Hypericum perforatum extracts as potent antibacterial agents against diverse bacterial strains including caries pathogens, but also underscores their rapid action and dose-dependent efficacy. The findings suggest a promising avenue for harnessing plant-derived compounds in the development of novel antimicrobial strategies against dental caries and other oral inflammations, bridging the gap between natural resources and antibiotic discovery. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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16 pages, 1202 KiB  
Article
Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods
by Jonathan Rhoades, Stamatia Fotiadou, Georgia Paschalidou, Theodoti Papadimitriou, Avelino Álvarez Ordóñez, Konstantinos Kormas, Elisabeth Vardaka and Eleni Likotrafiti
Microorganisms 2023, 11(5), 1175; https://doi.org/10.3390/microorganisms11051175 - 30 Apr 2023
Cited by 7 | Viewed by 4588
Abstract
Cyanobacterial biomass such as spirulina (Arthrospira spp.) is widely available as a food supplement and can also be added to foods as a nutritionally beneficial ingredient. Spirulina is often produced in open ponds, which are vulnerable to contamination by various microorganisms, including [...] Read more.
Cyanobacterial biomass such as spirulina (Arthrospira spp.) is widely available as a food supplement and can also be added to foods as a nutritionally beneficial ingredient. Spirulina is often produced in open ponds, which are vulnerable to contamination by various microorganisms, including some toxin-producing cyanobacteria. This study examined the microbial population of commercially available spirulina products including for the presence of cyanobacterial toxins. Five products (two supplements, three foods) were examined. The microbial populations were determined by culture methods, followed by identification of isolates using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF), and by 16S rRNA amplicon sequencing of the products themselves and of the total growth on the enumeration plates. Toxin analysis was carried out by enzyme-linked immunosorbent assay (ELISA). Several potentially pathogenic bacteria were detected in the products, including Bacillus cereus and Klebsiella pneumoniae. Microcystin toxins were detected in all the products at levels that could lead to consumers exceeding their recommended daily limits. Substantial differences were observed in the identifications obtained using amplicon sequencing and MALDI-TOF, particularly between closely related Bacillus spp. The study showed that there are microbiological safety issues associated with commercial spirulina products that should be addressed, and these are most likely associated with the normal means of production in open ponds. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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18 pages, 1370 KiB  
Article
Plasma-Treated Water: A Comparison with Analog Mixtures of Traceable Ingredients
by Thomas Weihe, Yijiao Yao, Nevin Opitz, Robert Wagner, Johanna Krall, Uta Schnabel, Harald Below and Jörg Ehlbeck
Microorganisms 2023, 11(4), 932; https://doi.org/10.3390/microorganisms11040932 - 3 Apr 2023
Cited by 9 | Viewed by 2176
Abstract
Plasma-treated water (PTW) possess anti-microbial potential against Pseudomonas fluorescence, which is observable for both suspended cells and cells organized in biofilms. Against that background, the chemical composition of PTW tends to focus. Various analytical techniques have been applied for analyses, which reveal [...] Read more.
Plasma-treated water (PTW) possess anti-microbial potential against Pseudomonas fluorescence, which is observable for both suspended cells and cells organized in biofilms. Against that background, the chemical composition of PTW tends to focus. Various analytical techniques have been applied for analyses, which reveal various traceable reactive oxygen and nitrogen compounds (RONS). Based on these findings, it is our aim to generate a PTW analog (anPTW), which has been compared in its anti-microbial efficiency with freshly generated PTW. Additionally, a solution of every traceable compound of PTW has been mixed according to their PTW concentration. As references, we treated suspended cells and mature biofilms of P. fluorescence with PTW that originates from a microwave-driven plasma source. The anti-microbial efficiency of all solutions has been tested based on a combination of a proliferation, an XTT, and a live–dead assay. The outcomes of the test proved an anti-microbial power of PTW that suggests more active ingredients than the traceable compounds HNO3, HNO2, and H2O2 or the combined mixture of the analog. Full article
(This article belongs to the Special Issue Microbial Safety and Biotechnology in Food Production and Processing)
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