Special Issue "Food Microbial Diversity"

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

Deadline for manuscript submissions: 30 June 2021.

Special Issue Editors

Dr. Agapi I. Doulgeraki
Website1 Website2
Guest Editor
Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, Lycovrissi 14123, Attica, Greece
Dr. Chrysoula Tassou
Website
Guest Editor
Hellenic Agricultural Organisation-DEMETER, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, Lycovrissi 14123, Attica, Greece
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

The study of microbial diversity of foods is essential to understand the quality and safety aspects of a type of food. Through the years, different approaches have been adopted to monitor and characterize the microorganisms present in a certain type of food. Beyond microbial enumeration on selective media, isolation of microorganisms from a food matrix was essential to identify the food microbiota. In this case, microbial characterization was performed through the application of morphological and biochemical tests and/or molecular approaches. However, the evolution of molecular biology has led to the development of new technologies where the DNA is extracted directly from a sample and the microbiota could be analyzed by analyzing the massive sequences resulting from these methods. In recent years, these technologies have been adopted by food scientists and have been applied to map the microorganisms present in a particular type of food.

This Special Issue of Microorganisms aims to collect the latest articles that examine the microbial diversity of foods, e.g., raw, processed, fermented foods. We invite contributions as original research articles or reviews that cover any aspect of food microbial diversity. We encourage researchers to submit their works using culture-dependent and culture-independent techniques applied for microbiome characterization, as well as an exploration of microbial physiology and properties. We are especially interested in research works aiming to identify the microbial diversity of foods and their impact on food safety and quality aspects.

Dr. Agapi I. Doulgeraki
Dr. Chrysoula Tassou
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. 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 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

food microbiota
microbial diversity
omic technologies
microbial characterization
culture-dependent methods
culture-independent methods

Published Papers (4 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Open AccessArticle
Microbial Communities of Meat and Meat Products: An Exploratory Analysis of the Product Quality and Safety at Selected Enterprises in South Africa
Microorganisms 2021, 9(3), 507; https://doi.org/10.3390/microorganisms9030507 - 27 Feb 2021
Abstract
Consumption of food that is contaminated by microorganisms, chemicals, and toxins may lead to significant morbidity and mortality, which has negative socioeconomic and public health implications. Monitoring and surveillance of microbial diversity along the food value chain is a key component for hazard [...] Read more.
Consumption of food that is contaminated by microorganisms, chemicals, and toxins may lead to significant morbidity and mortality, which has negative socioeconomic and public health implications. Monitoring and surveillance of microbial diversity along the food value chain is a key component for hazard identification and evaluation of potential pathogen risks from farm to the consumer. The aim of this study was to determine the microbial diversity in meat and meat products from different enterprises and meat types in South Africa. Samples (n = 2017) were analyzed for Yersinia enterocolitica, Salmonella species, Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum using culture-based methods. PCR was used for confirmation of selected pathogens. Of the 2017 samples analyzed, microbial ecology was assessed for selected subsamples where next generation sequencing had been conducted, followed by the application of computational methods to reconstruct individual genomes from the respective sample (metagenomics). With the exception of Clostridium botulinum, selective culture-dependent methods revealed that samples were contaminated with at least one of the tested foodborne pathogens. The data from metagenomics analysis revealed the presence of diverse bacteria, viruses, and fungi. The analyses provide evidence of diverse and highly variable microbial communities in products of animal origin, which is important for food safety, food labeling, biosecurity, and shelf life limiting spoilage by microorganisms. Full article
(This article belongs to the Special Issue Food Microbial Diversity)
Show Figures

Figure 1

Open AccessArticle
Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis
Microorganisms 2020, 8(8), 1241; https://doi.org/10.3390/microorganisms8081241 - 14 Aug 2020
Viewed by 1272
Abstract
Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial identity of table olive varieties and their designation of origin. The purpose of this study [...] Read more.
Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial identity of table olive varieties and their designation of origin. The purpose of this study was to evaluate the bacterial and yeast diversity of fermented olives of two main Greek varieties collected from different regions—green olives, cv. Halkidiki, from Kavala and Halkidiki and black olives, cv. Konservolia, from Magnesia and Fthiotida—via conventional microbiological methods and NGS. Total viable counts (TVC), lactic acid bacteria (LAB), yeast and molds, and Enterobacteriaceae were enumerated. Microbial genomic DNA was directly extracted from the olives’ surface and subjected to NGS for the identification of bacteria and yeast communities. Lactobacillaceae was the most abundant family in all samples. In relation to yeast diversity, Phaffomycetaceae was the most abundant yeast family in Konservolia olives from the Magnesia region, while Pichiaceae dominated the yeast microbiota in Konservolia olives from Fthiotida and in Halkidiki olives from both regions. Further analysis of the data employing multivariate analysis allowed for the first time the discrimination of cv. Konservolia and cv. Halkidiki table olives according to their geographical origin. Full article
(This article belongs to the Special Issue Food Microbial Diversity)
Show Figures

Figure 1

Open AccessArticle
Characterization of Indigenous Lactic Acid Bacteria in Cow Milk of the Maltese Islands: A Geographical and Seasonal Assessment
Microorganisms 2020, 8(6), 812; https://doi.org/10.3390/microorganisms8060812 - 28 May 2020
Cited by 1 | Viewed by 644
Abstract
A geographical and seasonal assessment of indigenous lactic acid bacteria (LAB) in Maltese cow milk was conducted in this study. To investigate this, milk was collected from different regions of Malta during winter and summer seasons. Total viable counts (TVC) and LAB population [...] Read more.
A geographical and seasonal assessment of indigenous lactic acid bacteria (LAB) in Maltese cow milk was conducted in this study. To investigate this, milk was collected from different regions of Malta during winter and summer seasons. Total viable counts (TVC) and LAB population were enumerated. Afterwards, LAB were isolated and identified by molecular methods. According to the results, similar TVC were enumerated on winter and summer samples, while highest LAB population was detected on summer samples. LAB isolates were grouped in seven different clusters which were assigned to Lactobacillus casei, Pediococcus pentosaceus, Lactobacillus plantarum, Weissella paramesenteroides, Lactobacillus rhamnosus, Lactococcus lactis, and Lactococcus garvieae. In addition, Enterococcus and Streptococcus species were also isolated. Season seemed to affect the genus/species of LAB since Lactobacillus were mainly isolated from winter samples, while Lactococcus and Enterococcus species were the main genera identified in summer samples. Regarding the geographical distribution, the majority of the Lactobacillus spp. were isolated from the South-eastern region in both seasons. In conclusion, through this study the diversity of indigenous LAB in the Maltese cow milk was monitored for the first time and highlighted that the microbial communities are affected by seasonality and geographical distribution of the farms. Full article
(This article belongs to the Special Issue Food Microbial Diversity)
Show Figures

Graphical abstract

Open AccessArticle
Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis
Microorganisms 2020, 8(5), 672; https://doi.org/10.3390/microorganisms8050672 - 06 May 2020
Cited by 2 | Viewed by 975
Abstract
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughout the fermentation. Therefore, the aim of this [...] Read more.
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughout the fermentation. Therefore, the aim of this study was the identification of bacterial and yeast/fungal microbiota of both olives and brines obtained from 29 cv. Kalamata olive samples industrially fermented in the two main producing geographical regions of Greece, namely Aitoloakarnania and Messinia/Lakonia. The potential microbial biogeography association between certain taxa and geographical area was also assessed. The dominant bacterial family identified in olive and brine samples from both regions was Lactobacillaceae, presenting, however, higher average abundances in the samples from Aitoloakarnania compared to Messinia/Lakonia. At the genus level, Lactobacillus, Celerinatantimonas, Propionibacterium and Pseudomonas were the most abundant. In addition, the yeasts/fungal communities were less diverse compared to those of bacteria, with Pichiaceae being the dominant family and Pichia, Ogataea, and Saccharomyces being the most abundant genera. To the best of our knowledge, this is the first report on the microbiota of both olives and brines of cv. Kalamata black olives fermented on an industrial scale between two geographical regions of Greece using metagenomics analysis. Full article
(This article belongs to the Special Issue Food Microbial Diversity)
Show Figures

Figure 1

Back to TopTop