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Advanced Research on Biotechnology and Its Application in Food and Other Industries

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 March 2025) | Viewed by 5989

Special Issue Editor

Dr. Agapi Dima

E-Mail Website
Guest Editor
Department of Chemistry, University of Patras, Patras, Greece
Interests: sustainability; open innovation; circular economy; food biotechnology; food by-products utilization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to launch a new Special Issue focusing on recent developments in the field of biotechnology and its application in the food as well as other industries. In the food industry especially, in recent years, major concerns have been raised about the ways that food is produced. Bad agricultural practices, such as pesticide and fertilizer overuse as well as deforestation, food wastage, using food for other purposes (biofuel) and food shortages, have always been present in food production. These factors, along with the pollution that is created in every step of food production, have directed the food industry towards an unsustainable path, and the consequences have been severe for the population as well as the environment. Furthermore, similar issues of environmental damage and unsustainability have been present in an assortment of other industries. All these factors create new challenges, and this is where new biotechnology research will try to provide solutions for all these problems. Based on this, the focus of this Special Issue is to collect submissions addressing the challenges that production faces, focusing on the novel ways that will make industries more sustainable and friendlier to the environment.

In this Special Issue, original research and review articles as well as case studies are welcome. Research areas may include (but are not limited to) the following:

  • Environmental impact
  • Biotechnology
  • Food production
  • Sustainable production
  • Sustainability
  • Waste management
  • Waste valorization

I look forward to receiving your contributions.

Dr. Agapi Dima
Guest Editor

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. Sustainability 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 2400 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

  • environmental impact
  • biotechnology
  • food production
  • sustainable production
  • sustainability
  • waste management
  • waste valorization

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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14 pages, 2058 KiB  
Article
Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus plantarum and Saccharomyces cerevisiae
by Evangelos Kokkinomagoulos and Panagiotis Kandylis
Sustainability 2024, 16(19), 8449; https://doi.org/10.3390/su16198449 - 28 Sep 2024
Viewed by 1993
Abstract
Wine lees, the residue left behind after racking or bottling of wine, are predominantly composed of dead yeast cells, ethanol, phenolic compounds, and tartrates. Yeast extract (i.e., commercial yeast extract), a highly nutritious powder derived from commercially cultivated yeast biomass, is commonly used [...] Read more.
Wine lees, the residue left behind after racking or bottling of wine, are predominantly composed of dead yeast cells, ethanol, phenolic compounds, and tartrates. Yeast extract (i.e., commercial yeast extract), a highly nutritious powder derived from commercially cultivated yeast biomass, is commonly used in nutrient media as a nitrogen source. In the context of by-product valorization, wine lees could potentially be used to produce a substitute for commercial yeast extract (CYE). In our study we investigated the growth and fermentative ability of two major winemaking microorganisms, Lactiplantibacillus plantarum and Saccharomyces cerevisiae, in culture media containing a wine lees yeast extract (WLYE) and a CYE. The effects of yeast extract type, concentration, and initial cell concentration (y0) on key kinetic parameters—maximum specific growth rate (μmax), lag phase duration (λ), and maximum cell concentration (ymax)—were evaluated. For L. plantarum, the results showed that using a WLYE led to similar kinetic parameters to those obtained with a CYE, with λ being unaffected by y0 in samples containing a WLYE. For S. cerevisiae, simultaneous addition of both yeast extracts led to increased μmax values (up to 0.136 h−1) compared to individually added yeast extracts, although this negatively affected λ and ymax. Current research on wine lees is mainly focused on using them as a substrate to produce valuable metabolites through fermentation, overlooking the potential industrial applications of the nutrient-rich autolysate. The findings of this study appear promising for the holistic valorization of wine lees, contributing towards the concepts of sustainability and circular economy. Full article
(This article belongs to the Special Issue Advanced Research on Biotechnology and Its Application in Food and Other Industries)
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Review

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16 pages, 581 KiB  
Review
Biotechnological Approach of Technological Advancements for Sustainable Probiotic Bread Production
by Ewa Pejcz
Sustainability 2024, 16(8), 3275; https://doi.org/10.3390/su16083275 - 14 Apr 2024
Cited by 3 | Viewed by 2676
Abstract
The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of [...] Read more.
The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge lies in preserving the viability of microorganisms throughout the rigorous processes of production, storage, and exposure to the stomach’s acidic environment. This study investigates biotechnological innovations for sustainable probiotic bread production, conducting a thorough review of probiotic encapsulation methods and analyzing prior research on the viability of encapsulated probiotics in bread across different baking conditions and storage periods. Encapsulation emerges as a promising strategy, involving the protection of microorganisms with specialized layers, notably multilayered alginate-chitosan coatings, to shield them from degradation. Studies suggest that encapsulated probiotics, particularly the L. casei 431 strain within smaller-sized products subjected to shorter baking times, exhibit minimal viability reduction. Moreover, incorporating microcapsules into the dough, rather than post-baking surface application, further mitigates bacterial losses during storage. Despite these advancements, further investigations are necessary to identify strains resilient to processing, storage, and consumption while prioritizing sensory attributes to meet consumer preferences. Ultimately, research in probiotic bread production aims for a sustainable approach, placing significant emphasis on health considerations and disease prevention. Implementing encapsulation technology aligns with consumer demands for healthy, environmentally friendly products, highlighting the urgent need for innovation in this field with a focus on sustainability. Full article
(This article belongs to the Special Issue Advanced Research on Biotechnology and Its Application in Food and Other Industries)
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