Fermented and Functional Food

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 46274

Special Issue Editor

CBQF - Centro de Biotecnologia Química Fina – Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
Interests: food and nutritional sciences

Special Issue Information

Dear Colleagues,

Although there is no industry-wide definition for functional foods or ingredients, is broadly accepted that functional foods are those that provide an extra health benefit to the consumer, i.e., positive health outcome via physiological activity in the body, beyond basic nutrition. On the other hand, a functional ingredient is a bioactive compound that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from a variety of sources such as primary produce, marine sources, microorganisms or derived from food processing waste providing additional economic benefits to food businesses. The processing, (e.g., fermented foods), digestion and fermentation of these functional food/ingredients generate bioactive metabolites, which exert a direct or indirect benefit to the host, either by enhancing the gut health, improving metabolism and energy homeostasis, influencing insulin secretion, regulating appetite, ameliorate inflammatory processes or preventing cell damage, among others. In vitro gastrointestinal models have contributed significantly to the successful development of new functional foods/ingredients by providing useful and crucial information regarding their metabolism, digestion, absorption and fermentation. Thus, enabling the food industry to increase their competitiveness and develop new preventive food strategies, leading to a reformulation of processed foods and development of novel foods and ingredients, dietetic foods and foods with nutritional and health claims. The goal of this Special Issue is to collect both original research articles and reviews focussed on the contribution of functional food and/or ingredients and their metabolites in promoting and/or improving welfare and/or preventing and/or delaying metabolic dysfunctions.

Dr. Diana Oliveira
Guest Editor

Manuscript Submission Information

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Keywords

  • Fermentation
  • functional ingredients
  • prebiotics and probiotics
  • in vitro gastrointestinal models
  • gut microbiota
  • antioxidant
  • anti-inflammatory
  • bioactive metabolites

Published Papers (13 papers)

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Research

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13 pages, 288 KiB  
Article
The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk
by Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Wael F. Elkot, Hayfa Hussin Ali Hijazy, Rami B. Kassab, Mohamed A. Alblihed and Ehab Kotb Elmahallawy
Fermentation 2022, 8(5), 192; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8050192 - 22 Apr 2022
Cited by 19 | Viewed by 3243
Abstract
Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production [...] Read more.
Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production of probiotic fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical, microbiological, and sensory properties of probiotic fermented camel milk during storage was investigated. Probiotic fermented camel milk without adding date syrup served as a control, and the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic fermented camel milk was analyzed after 1 day and 15 days from storage at 5 ± 1 °C. Interestingly, the present study revealed that the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification. In addition, non-significant changes in these components were observed during the storage period. However, total protein and fat content did not show significant changes. Furthermore, the addition of date syrup significantly increased (p ≥ 0.05) the total bacterial and Bifidobacteria counts, and this increase was associated with the level of the addition of date syrup. The addition of date syrup also significantly (p ≥ 0.05) improved the sensory scores for flavor, consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk could be produced using a probiotic strain and flavored with date syrup at a level of 8%. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
20 pages, 1835 KiB  
Article
Can Supplemented Skim Milk (SKM) Boost Your Gut Health?
by Nelson Mota de Carvalho, Diana Luazi Oliveira, Célia Maria Costa, Manuela Pintado and Ana Raquel Madureira
Fermentation 2022, 8(3), 126; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8030126 - 15 Mar 2022
Cited by 5 | Viewed by 4680
Abstract
The incorporation of functional ingredients, such as prebiotics and probiotics in food matrices, became a common practice in the human diet to improve the nutritional value of the food product itself. Worldwide, skim milk (SKM) is one of the most consumed food matrices, [...] Read more.
The incorporation of functional ingredients, such as prebiotics and probiotics in food matrices, became a common practice in the human diet to improve the nutritional value of the food product itself. Worldwide, skim milk (SKM) is one of the most consumed food matrices, comprising all the essential nutrients desired for a balanced diet. Thus, the modulation of the human gut microbiota by SKM supplemented with different well-known functional ingredients was evaluated. Four well-studied prebiotics, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), mannan-oligosaccharides (MOS) and inulin, and one probiotic product, UL-250® (Saccharomyces boulardii) were added at 1% (w/v) to SKM and subjected to a gastrointestinal in vitro model. The impact of each combination on gut microbiota profile and their fermentation metabolites (i.e., short-chain fatty acids–SCFA) was assessed by quantitative polymerase chain reaction (qPCR) and high-performance liquid chromatography (HPLC), respectively. The addition of FOS to SKM had promising results, showing prebiotic potential by promoting the growth of Lactobacillus, Bifidobacterium, and Clostridium cluster IV. Moreover, the increment of SCFA levels and the decrease of total ammonia nitrogen were observed throughout colonic fermentation. Overall, these results demonstrate that the combination SKM + FOS was the most beneficial to the host’s health by positively modulating the gut microbiota. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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14 pages, 333 KiB  
Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages
by Igor Dias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira and Miguel Elias
Fermentation 2022, 8(2), 49; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8020049 - 24 Jan 2022
Cited by 11 | Viewed by 2848
Abstract
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of [...] Read more.
Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA. Physicochemical parameters, microbiological parameters, biogenic amines, colour, texture profile, and sensory attributes were assessed. Five starters were selected based on our previous works. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056, and a yeast strain (2RB4) were co-inoculated in meat batters at a concentration of 108 cfu/g for bacteria and 106 cfu/g for yeast strain, and 0.25% dextrose was added. Inoculated starters significantly reduced pH, Listeria monocytogenes counts, and total content in biogenic amines. The studied starter cultures did not compromise the sensory characteristics of PA, and thus, their use can be considered to protect these sausages and contribute to their safety. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
18 pages, 6803 KiB  
Article
Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium
by Alice Agarbati, Maurizio Ciani, Laura Canonico, Edoardo Galli and Francesca Comitini
Fermentation 2022, 8(1), 9; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010009 - 28 Dec 2021
Cited by 12 | Viewed by 2555
Abstract
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species [...] Read more.
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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17 pages, 1820 KiB  
Article
Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics
by Thamer Aljutaily, Hassan Barakat, Mahmoud M. A. Moustafa and Medhat Rehan
Fermentation 2022, 8(1), 5; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010005 - 26 Dec 2021
Cited by 14 | Viewed by 3058
Abstract
Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with [...] Read more.
Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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10 pages, 1332 KiB  
Article
Evaluation of Fermented Extracts of Aloe vera Processing Byproducts as Potential Functional Ingredients
by Seong-Hun Lee, Chang-Ho Eun, Yong-Seong Kwon, Jin-Hong Baek and In-Jung Kim
Fermentation 2021, 7(4), 269; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040269 - 19 Nov 2021
Cited by 1 | Viewed by 2564
Abstract
Aloe is widely used as a cosmetic and medicinal plant. Numerous studies have reported that aloe gel extract has antioxidant, anticancer, antidiabetic, immunity, and skin antiaging properties. However, few studies have investigated the properties of fermentation products of aloe processing byproducts. Aloe stalks [...] Read more.
Aloe is widely used as a cosmetic and medicinal plant. Numerous studies have reported that aloe gel extract has antioxidant, anticancer, antidiabetic, immunity, and skin antiaging properties. However, few studies have investigated the properties of fermentation products of aloe processing byproducts. Aloe stalks and leaves remain as byproducts after the aloe beverage manufacturing process. This study evaluated whether fermentation products of blender and press extracts of aloe processing byproducts (BF and PF, respectively) that remain after beverage manufacturing were useful as functional biomaterial by investigating their effects on adipocyte differentiation, hyaluronic acid (HA) production, tyrosinase activity, and antioxidant activity. Co-fermentation of G. xylinus and S. cerevisiae was conducted for fermentation of aloe processing byproducts. The BF and PF products did not induce observable cytotoxicity effects. However, BF and PF products did inhibit a 3T3-L1 adipocyte differentiation compared with control, with the BF product displaying greater inhibition of 3T3-L1 adipocyte differentiation than the PF product. HA production increased in HaCaT cell cultures as the concentration of the MF product increased, as compared with the untreated control. The levels of tyrosinase inhibition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and superoxide dismutase (SOD)-like activity also depended on the MF product concentration. This study indicates that the fermented products of aloe processing byproducts have biological potential for applications in the manufacturing of cosmetics, pharmaceuticals, and beverages. These laboratory bench results provide the foundation for future studies of scaling and practical applications at the industrial level. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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21 pages, 7044 KiB  
Article
Viability, Storage Stability and In Vitro Gastrointestinal Tolerance of Lactiplantibacillus plantarum Grown in Model Sugar Systems with Inulin and Fructooligosaccharide Supplementation
by Priyanka Parhi, Keang Peng Song and Wee Sim Choo
Fermentation 2021, 7(4), 259; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040259 - 06 Nov 2021
Cited by 5 | Viewed by 2520
Abstract
This study aims to investigate the effects of inulin and fructooligosaccharides (FOS) supplementation on the viability, storage stability, and in vitro gastrointestinal tolerance of Lactiplantibacillus plantarum in different sugar systems using 24 h growth and 10 days survival studies at 37 °C, inulin, [...] Read more.
This study aims to investigate the effects of inulin and fructooligosaccharides (FOS) supplementation on the viability, storage stability, and in vitro gastrointestinal tolerance of Lactiplantibacillus plantarum in different sugar systems using 24 h growth and 10 days survival studies at 37 °C, inulin, and FOS (0%, 0.5%, 1%, 2%, 3% and 4%) supplementation in 2%, 3%, and 4% glucose, fructose, lactose, and sucrose systems. Based on the highest percentage increase in growth index, sucrose and lactose were more suitable sugar substrates for inulin and FOS supplementation. In survival studies, based on cell viability, inulin supplementation showed a better protective effect than FOS in 3% and 4% sucrose and lactose systems. Four selected sucrose and lactose systems supplemented with inulin and FOS were used in a 12-week storage stability study at 4 °C. Inulin (3%, 4%) and FOS (2%, 4%) supplementation in sucrose and lactose systems greatly enhanced the refrigerated storage stability of L. plantarum. In the gastrointestinal tolerance study, an increase in the bacterial survival rate (%) showed that the supplementation of FOS in lactose and sucrose systems improved the storage viability of L. plantarum. Both inulin and FOS supplementation in sucrose and lactose systems improved the hydrophobicity, auto-aggregation, co-aggregation ability of L. plantarum with Escherichia coli and Enterococcus faecalis. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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11 pages, 2153 KiB  
Article
Anti-Oxidative and Anti-Inflammatory Activities of Astragalus membranaceus Fermented by Lactiplantibacillus plantarum on LPS-Induced RAW 264.7 Cells
by Hye Min Park, Ji Yeon Lee, Min Young Kim, Chang-Ho Kang and Hyung Seo Hwang
Fermentation 2021, 7(4), 252; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040252 - 01 Nov 2021
Cited by 5 | Viewed by 1878
Abstract
Astragalus membranaceus (AM) has been used for anti-oxidative, anti-inflammatory, anti-cancer, and immunomodulatory activities. In this study, we confirmed that the anti-oxidative and anti-inflammatory effects of AM were enhanced after it was fermented by Lactiplantibacillus plantarum. The anti-oxidative effect was measured by 2,2-Diphenyl-1-picrylhydrazyl [...] Read more.
Astragalus membranaceus (AM) has been used for anti-oxidative, anti-inflammatory, anti-cancer, and immunomodulatory activities. In this study, we confirmed that the anti-oxidative and anti-inflammatory effects of AM were enhanced after it was fermented by Lactiplantibacillus plantarum. The anti-oxidative effect was measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical levels, total phenolic contents (TPC), reducing power, and H2O2 levels. AM-LP MG5145 and MG5276 showed higher free radical scavenging activity than AM-NF (51.22%). In addition, AM-LP MG5145 and MG5276 showed higher TPC (49.11 mg GAE/mL), reducing power (OD700 = 0.37), and H2O2 (1.71 µM) than AM-NF. The calycosin contents determined to AM-NF (17.24 ng/mL), AM-LP MG5145 (139.94 ng/mL), and MG5276 (351.01 ng/mL) using UPLC-ESI-MS/MS. Anti-inflammatory effects were analyzed by investigating the inhibitory effects of fermented AM on cytotoxicity, NO production, and mRNA expression of COX-2, iNOS, NF-κB, and TNF-α in LPS-induced RAW 264.7 cells. AM-LP MG5145 and MG5276 showed no cytotoxicity. AM-LP MG5145 (50.86%) and MG5276 (51.66%) inhibited NO production in LPS-induced RAW 264.7 cells. Moreover, AM-LP MG5145 and MG5276 downregulated macrophage iNOS, COX2, TNF-α, and NF-κB expression. In conclusion, A. membranaceus fermented by L. plantarum MG5145 and MG5276 can be used in cosmetics and health foods as natural antioxidant compounds. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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13 pages, 1480 KiB  
Article
Influence of Human Age on the Prebiotic Effect of Pectin-Derived Oligosaccharides Obtained from Apple Pomace
by Agnieszka Wilkowska, Ilona Motyl, Aneta Antczak-Chrobot, Maciej Wojtczak, Adriana Nowak, Agata Czyżowska and Wojciech Motyl
Fermentation 2021, 7(4), 224; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040224 - 10 Oct 2021
Cited by 6 | Viewed by 2078
Abstract
The aim of this study was to evaluate the prebiotic effect of pectin-derived oligosaccharides (POS) obtained from apple pomace on the growth and metabolism of microbiota from the human gastrointestinal tract as a function of the age of the host. The counts of [...] Read more.
The aim of this study was to evaluate the prebiotic effect of pectin-derived oligosaccharides (POS) obtained from apple pomace on the growth and metabolism of microbiota from the human gastrointestinal tract as a function of the age of the host. The counts of major bacterial groups Bifidobacterium sp., lactobacilli, Clostridium sp., Bacteroides sp., Enterococcus sp. and Enterobacteria were assessed during long-term in vitro fermentation of mixed cultures in a prebiotic medium. Comparative assessment of bacterial diversity in the human fecal microbiota was performed relative to the age of the host, from childhood to old age, through younger years and middle age. The age group of the host was found to be an important factor that determined the prebiotic effect of POS, which was related to both the qualitative and quantitative composition of fecal microbiota and its metabolism. In contrast to the microbiota of elderly subjects, the child-derived intestinal microbiota underwent significantly different alterations in terms of the proportion and composition of lactic acid bacteria, leading to a more favorable pattern of short-chain fatty acids (SCFA) and lactic acid levels. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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20 pages, 1315 KiB  
Article
Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product
by John Samelis, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas and Athanasia Kakouri
Fermentation 2021, 7(2), 67; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020067 - 29 Apr 2021
Cited by 9 | Viewed by 2677
Abstract
This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were [...] Read more.
This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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12 pages, 1177 KiB  
Article
Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transit
by Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
Fermentation 2021, 7(2), 65; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020065 - 28 Apr 2021
Cited by 6 | Viewed by 2219
Abstract
The existence of antibiotic-resistant bacteria in food products, particularly those carrying acquired resistance genes, has increased concerns about the transmission of these genes from beneficial microbes to human pathogens. In this study, we evaluated the antibiotic resistance-susceptibility patterns of 16 antibiotics in eight [...] Read more.
The existence of antibiotic-resistant bacteria in food products, particularly those carrying acquired resistance genes, has increased concerns about the transmission of these genes from beneficial microbes to human pathogens. In this study, we evaluated the antibiotic resistance-susceptibility patterns of 16 antibiotics in eight S. thermophilus strains, whose genome sequence is available, using phenotypic and genomic approaches. The minimal inhibitory concentration values collected revealed intermediate resistance to aminoglycosides, whereas susceptibility was detected for different classes of β-lactams, quinolones, glycopeptide, macrolides, and sulfonamides in all strains. A high tetracycline resistance level has been detected in strain M17PTZA496, whose genome analysis indicated the presence of the tet(S) gene and the multidrug and toxic compound extrusion (MATE) family efflux pump. Moreover, an in-depth genomic analysis revealed genomic islands and an integrative and mobilizable element (IME) in the proximity of the gene tet(S). However, despite the presence of a prophage, genomic islands, and IME, no horizontal gene transfer was detected to Lactobacillus delbrueckii subsp. lactis DSM 20355 and Lactobacillusrhamnosus GG during 24 h of skim milk fermentation, 2 weeks of refrigerated storage, and 4 h of simulated gastrointestinal transit. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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Review

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13 pages, 741 KiB  
Review
Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application
by Stavros Plessas
Fermentation 2022, 8(1), 6; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010006 - 26 Dec 2021
Cited by 13 | Viewed by 9682
Abstract
Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the [...] Read more.
Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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23 pages, 2171 KiB  
Review
Vitamin K in COVID-19—Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics
by Amira Mohammed Ali, Hiroshi Kunugi, Hend A. Abdelmageed, Ahmed S. Mandour, Mostafa Elsayed Ahmed, Saboor Ahmad and Amin Omar Hendawy
Fermentation 2021, 7(4), 202; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040202 - 23 Sep 2021
Cited by 13 | Viewed by 4687
Abstract
Vitamin K deficiency is evident in severe and fatal COVID-19 patients. It is associated with the cytokine storm, thrombotic complications, multiple organ damage, and high mortality, suggesting a key role of vitamin K in the pathology of COVID-19. To support this view, we [...] Read more.
Vitamin K deficiency is evident in severe and fatal COVID-19 patients. It is associated with the cytokine storm, thrombotic complications, multiple organ damage, and high mortality, suggesting a key role of vitamin K in the pathology of COVID-19. To support this view, we summarized findings reported from machine learning studies, molecular simulation, and human studies on the association between vitamin K and SARS-CoV-2. We also investigated the literature for the association between vitamin K antagonists (VKA) and the prognosis of COVID-19. In addition, we speculated that fermented milk fortified with bee honey as a natural source of vitamin K and probiotics may protect against COVID-19 and its severity. The results reported by several studies emphasize vitamin K deficiency in COVID-19 and related complications. However, the literature on the role of VKA and other oral anticoagulants in COVID-19 is controversial: some studies report reductions in (intensive care unit admission, mechanical ventilation, and mortality), others report no effect on mortality, while some studies report higher mortality among patients on chronic oral anticoagulants, including VKA. Supplementing fermented milk with honey increases milk peptides, bacterial vitamin K production, and compounds that act as potent antioxidants: phenols, sulforaphane, and metabolites of lactobacilli. Lactobacilli are probiotic bacteria that are suggested to interfere with various aspects of COVID-19 infection ranging from receptor binding to metabolic pathways involved in disease prognosis. Thus, fermented milk that contains natural honey may be a dietary manipulation capable of correcting nutritional and immune deficiencies that predispose to and aggravate COVID-19. Empirical studies are warranted to investigate the benefits of these compounds. Full article
(This article belongs to the Special Issue Fermented and Functional Food)
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