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Applied Sciences
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Fermented Foods and Beverages: Microbiological Analysis and Applications
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Fermented Foods and Beverages: Microbiological Analysis and Applications

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 8124

Special Issue Editor

Prof. Dr. Lubomir Valik

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Guest Editor
Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia
Interests: food microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

For centuries, human civilization had used different approaches to preserve different types of food products. If we look back in history, we can find the preparation of different types of foods, for example, alcoholic beverages by ancient Egyptians, the preparation of yoghurt and kefir by the nomadic people from Central Asia, fermentation of meat by the Germanic tribes and fish by the Eskimos, preparation of boza by the ancient Persians or fermenting maize by the native tribes in pre‐Columbian America.

Today, due to consumer demand for healthier foods, the industry is directing development of new products toward the area of functional probiotic and prebiotic foods. This may be a great opportunity for both dairy and non-dairy fermented foods and beverages.

In addition to sound technology and process control within GMP, GHP, and HACCP systems, the production of high-quality and microbiologically safe fermented products requires a controlled growth of fermentation microbiota, including interactions with undesirable contamination microorganisms. This also requires:

  • New insights into the characterization of growth of microorganisms involved in fermentations;
  • Quantitative analysis of microbial behavior and production of taste and odor-active compounds during fermentation or ripening;
  • Culture-based and culture-independent approaches on diversity of microorganisms;
  • Qualitative and quantitative evaluations of final products with application of predictive microbiology approaches to determine or predict product shelf-life;
  • Understanding of sensitive artisanal fermented food production (e.g., without temperature treatment or those with intensive manual handling);
  • Microbiological exposure assessment of fermented raw material contributing to decision making in the prevention of food-borne diseases;
  • New insights into the benefits of fermented foods and beverages in human nutrition.

The Special Issue is also open to other new knowledge and ideas from this scientific area.

Prof. Dr. Lubomir Valik
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. Applied Sciences 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

  • fermented foods and beverages
  • fermentation microbiota

Published Papers (4 papers)

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Research

18 pages, 1667 KiB  
Article
Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties
by Anna Mikulajová, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík and Eva Hybenová
Appl. Sci. 2021, 11(19), 9241; https://0-doi-org.brum.beds.ac.uk/10.3390/app11199241 - 04 Oct 2021
Cited by 1 | Viewed by 1629
Abstract
This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, [...] Read more.
This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods. Full article
(This article belongs to the Special Issue Fermented Foods and Beverages: Microbiological Analysis and Applications)
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13 pages, 752 KiB  
Article
One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk
by Pavel Ačai, Ľubomír Valík and Alžbeta Medveďová
Appl. Sci. 2021, 11(18), 8673; https://0-doi-org.brum.beds.ac.uk/10.3390/app11188673 - 17 Sep 2021
Cited by 7 | Viewed by 1759
Abstract
The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions between 10 and 37 [...] Read more.
The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions between 10 and 37 °C. The primary Huang model (HM) and secondary square root model were applied to lag times and growth rates of each of the population. The one-step approach for single cultures data enabled the direct construction of a tertiary model combining primary and secondary models to determine parameters from all growth data, thus minimizing the transfer of errors from one model to another. The statistical indices showed a significant improvement in the prediction capability provided by this approach. Then, a one-step approach combining the primary Huang, Giménez, and Dalgaard model (H-GD) with the secondary square root model was used to simultaneously model the growth of the populations mentioned above in co-culture under the same conditions. Independent isothermal data sets were chosen for validation of the growth description of single cultures (HM) and co-culture (H-GD) using validation factors, including the bias (Bf) and accuracy (Af). For example, the values of Af for the one-step approach range from 1.17 to 1.20 and 1.04 to 1.08 for single cultures and co-culture, respectively, demonstrating high accuracy. Thus, this approach may be used for co-culture growth description in general or specifically, e.g., in various types of lactic acid fermentation, including artisanal cheese-making technology. Full article
(This article belongs to the Special Issue Fermented Foods and Beverages: Microbiological Analysis and Applications)
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8 pages, 669 KiB  
Communication
Modelling the Effect of Temperature on the Initial Decline during the Lag Phase of Geotrichum candidum
by Ľubomír Valík, Petra Šipošová, Martina Koňuchová and Alžbeta Medveďová
Appl. Sci. 2021, 11(16), 7344; https://0-doi-org.brum.beds.ac.uk/10.3390/app11167344 - 10 Aug 2021
Cited by 3 | Viewed by 1324
Abstract
The study of lag phase provides essential knowledge for food quality control. With respect to significance of Geotrichum candidum in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–25 °C) and initial decline period during [...] Read more.
The study of lag phase provides essential knowledge for food quality control. With respect to significance of Geotrichum candidum in the food context, the aim of this study was to quantitatively characterize the relationship between temperature (6–25 °C) and initial decline period during G. candidum lag phase. The decrease in G. candidum cells in the lag phase was primary modelled by Weibull’s model to define the first-decimal reduction time (δ). Subsequently, the lag death rate (LDR) values were recalculated from δ and further modelled by using Arrhenius equations, as well as a square root model, and the models’ suitability was proven by selected statistical indices. The square root model with the estimated parameters b = 0.016 °C−1 h−0.5 and Tmin = −0.72 °C showed better indices relating to goodness of fit based on a low root mean sum of square error (RMSE = 0.028 log CFU mL−1), a higher coefficient of determination (R2 = 0.978), and the lowest value of AIC (AIC = −38.65). The present study provides a solution to the possible application of secondary predictive models to the death rate dependence on temperature during the microbial lag phase. Despite limited practical importance, under specific conditions, it is possible to consider its use, for example, in exposure assessment. Full article
(This article belongs to the Special Issue Fermented Foods and Beverages: Microbiological Analysis and Applications)
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16 pages, 4696 KiB  
Article
Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture
by Veronika Lehotová, Veronika Antálková, Alžbeta Medveďová and Ľubomír Valík
Appl. Sci. 2021, 11(6), 2680; https://doi.org/10.3390/app11062680 - 17 Mar 2021
Cited by 3 | Viewed by 2420
Abstract
To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log [...] Read more.
To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C. Full article
(This article belongs to the Special Issue Fermented Foods and Beverages: Microbiological Analysis and Applications)
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