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Lactic Acid Fermentation and the Colours of Biotechnology 3.0

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 39489

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Special Issue Editors

Dr. Francesco Grieco

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Guest Editor

National Research Council—Institute of Sciences of Food Production (CNR-ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
Interests: beer; wine; agri-food fermentations; microbial starters; microbial biomass production
Special Issues, Collections and Topics in MDPI journals

Dr. Vittorio Capozzi

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Guest Editor

DAFNE Department, University of Foggia, Foggia, Italy
Interests: fermentation; direct injection mass spectrometry; bioprocess; microbes; volatilomics; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The heterogeneous class of lactic acid bacteria (LAB) have represented a continuous reservoir of biotechnological production for millennia. In light of the recent innovative applications in lactic acid fermentation in the different biotechnological sectors and industries (e.g., food production, agricultural and environmental practices, industrial processes, medical and pharmaceutical solutions), this Special Issue will encompass multiple aspects of LAB-based innovations from the biological understanding (e.g., genomics, proteomics, metabolomics and systems biology; bioinformatics; microbial physiology and metabolism) to the biotechnological development (e.g., strain improvement; bioprocess and metabolic engineering; applied genetics and molecular biotechnology), including aspects dealing with industrialization (e.g., scale up of fermentation processes; downstream processing of fermentation products; bioreactor design; monitoring, biosensors and instrumentation; biosafety and biosecurity).

This special issue is the third version, which intends to compile current research and revised information on Lactic Acid Fermentation with enological applications to facilitate the use and the understanding of this biotechnological tool.

The success of the first two Editions can be found at:

https://0-www-mdpi-com.brum.beds.ac.uk/journal/fermentation/special_issues/lactic_acid_fermentation_2

https://0-www-mdpi-com.brum.beds.ac.uk/journal/fermentation/special_issues/lactic_acid_fermentation

Dr. Francesco Grieco
Dr. Vittorio Capozzi
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. Fermentation 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 2600 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

starter cultures and protective cultures
functional biomolecules
biocontrol
food quality
prebiotics and probiotics
vaccines
antimicrobial substances
bioplastic
biodiversity and bioremediation
animal nutrition

Published Papers (10 papers)

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Research

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29 pages, 6597 KiB

Open AccessArticle

The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications

by Miloslava Kavková, Jaromír Cihlář, Vladimír Dráb, Olga Bazalová and Zuzana Dlouhá

Fermentation 2022, 8(1), 14; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010014 - 30 Dec 2021

Cited by 3 | Viewed by 1696

Abstract

Yeast diversity in the cheese manufacturing process and in the cheeses themselves includes indispensable species for the production of specific cheeses and undesired species that cause cheese defects and spoilage. The control of yeast contaminants is problematic due to limitations in sanitation methods and chemicals used in the food industry. The utilisation of lactic acid bacteria and their antifungal products is intensively studied. Lactiplantibacillus plantarum is one of the most frequently studied species producing a wide spectrum of bioactive by-products. In the present study, twenty strains of L. plantarum from four sources were tested against 25 species of yeast isolated from cheeses, brines, and dairy environments. The functional traits of L. plantarum strains, such as the presence of class 2a bacteriocin and chitinase genes and in vitro production of organic acids, were evaluated. The extracellular production of bioactive peptides and proteins was tested using proteomic methods. Antifungal activity against yeast was screened using in vitro tests. Testing of antifungal activity on artificial media and reconstituted milk showed significant variability within the strains of L. plantarum and its group of origin. Strains from sourdoughs (CCDM 3018, K19-3) and raw cheese (L12, L24, L32) strongly inhibited the highest number of yeast strains on medium with reconstituted milk. These strains showed a consistent spectrum of genes belonging to class 2a bacteriocins, the gene of chitinase and its extracellular product 9 LACO Chitin-binding protein. Strain CCDM 3018 with the spectrum of class 2a bacteriocin gene, chitinase and significant production of lactic acid in all media performed significant antifungal effects in artificial and reconstituted milk-based media. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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13 pages, 9363 KiB

Open AccessArticle

Milk Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic Profile and ACE-Inhibitory Activity

by Jessica Lizbeth Sebastián-Nicolas, Elizabeth Contreras-López, Juan Ramírez-Godínez, Alma Elizabeth Cruz-Guerrero, Gabriela Mariana Rodríguez-Serrano, Javier Añorve-Morga, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Emmanuel Pérez-Escalante, Alexis Ayala-Niño and Luis Guillermo González-Olivares

Fermentation 2021, 7(4), 215; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040215 - 02 Oct 2021

Cited by 10 | Viewed by 3690

Abstract

Health benefits of probiotics and production of inhibitors of angiotensin converting enzyme (ACE) released during milk fermentation are well known. That is why in this investigation the proteolytic profile and ACE inhibitory capacity of peptide fractions from protein hydrolysis of milk during fermentation processes was analyzed. Milk fermentation was carried out inoculating 10⁶ CFU of L. rhamnosus GG, S. thermophilus SY-102 and with both bacteria. The proteolytic profile was determined using: TNBS, SDS-PAGE and SEC-HPLC techniques. In vitro ACE inhibition capacity was measured. The pH of 4.5 was reached at 56 h when the milk was fermented with L. rhamnosus, at 12 h with S. thermophillus and at 41 h in the co-culture. Production of free amino groups corresponded with the profile of low molecular weight peptides observed by SDS-PAGE and SEC-HPLC. Co-culture fermentation showed both the highest concentration of low molecular weight peptides and the ACE inhibitory activity (>80%). Results indicated that the combination of lactic cultures could be useful in manufacture of fermented milk with an added value that goes beyond basic nutrition, such as the production of ACE-inhibitory peptides. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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13 pages, 2094 KiB

Open AccessArticle

Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface

by María Isabel Chávez de la Vega, Sergio Alatorre-Santamaría, Lorena Gómez-Ruiz, Mariano García-Garibay, Francisco Guzmán-Rodríguez, Luis Guillermo González-Olivares, Alma Elizabeth Cruz-Guerrero and Gabriela Mariana Rodríguez-Serrano

Fermentation 2021, 7(4), 210; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040210 - 28 Sep 2021

Cited by 5 | Viewed by 2268

Abstract

β-glucans come from cereals that have been located within compounds with prebiotic activity. They have presented several bioactivities that have determined their high functional value. The aim of this study was to identify the influence of oat β-glucan on the survival and proteolytic activity of Lactobacillus rhamnosus GG in a milk fermentation through an experimental design to optimize the process. For β-glucan extraction after dry milling of oats, two methods were applied: with and without enzymatic inactivation of the semolina. The highest extraction yield (45.25 g/L) was obtained with enzymatic inactivation. For the optimization of survival and proteolytic activity, a central design composed of axial points with two factors on three levels was used. Control factors were β-glucan and inoculum concentrations. According to response surface, the best survival growth rate of probiotic was observed with 4.38% of inoculum and 22.46 g/L of β-glucan, and the highest production of free amino groups was observed with 4.18% of inoculum and 22.71 g/L of β-glucan. Thus, β-glucan promotes the proteolytic activity of Lb. rhamnosus GG in milk fermentation. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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14 pages, 1621 KiB

Open AccessArticle

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

by Adilene Mendoza-Salazar, Lourdes Santiago-López, María J. Torres-Llanez, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga and Aarón F. González-Córdova

Fermentation 2021, 7(3), 153; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030153 - 14 Aug 2021

Cited by 20 | Viewed by 3631

Abstract

The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 °C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were analyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC₅₀ of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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22 pages, 3703 KiB

Open AccessArticle

Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies

by Paola Monteiro de Oliveira, Larissa Provasi Santos, Luciana Fontes Coelho, Paulo Marcelo Avila Neto, Daiane Cristina Sass and Jonas Contiero

Fermentation 2021, 7(3), 151; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030151 - 13 Aug 2021

Cited by 14 | Viewed by 4643

Abstract

Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high concentration of l-lactic acid by lactic acid bacteria. This study describes the obtainment of L (+) lactic acid from sucrose using the Lactobacillus casei Ke11 strain through different feeding strategies using an accessible pH neutralizer such as CaCO₃. The exponential feeding strategy can increase lactic acid production and productivity (175.84 g/L and 3.74 g/L/h, respectively) with a 95% yield, avoiding inhibition by high initial substrate concentration and, combined with the selected agent controller, avoids the cellular stress that could be caused by the high osmotic pressure of the culture media. The purification of the acid using charcoal and celite, followed by the use of a cation exchange column proved to be highly efficient, allowing a high yield of lactic acid, high removal of sugars and proteins. The described process shows great potential for the production of lactic acid, as well as the simple, efficient and low-cost purification method. This way, this work is useful to the large-scale fermentation of L. casei Ke11 for production of l-lactic acid. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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11 pages, 910 KiB

Open AccessArticle

Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model

by Maria Carolina Mesquita, Eliana dos Santos Leandro, Ernandes Rodrigues de Alencar and Raquel Braz Assunção Botelho

Fermentation 2021, 7(3), 135; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030135 - 28 Jul 2021

Cited by 4 | Viewed by 2191

Abstract

The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C and then submitted to gastric juice, pancreatic juice, or sequential exposure to gastric and pancreatic juice. The experiment controls were (i) control 1—suspension of cells in 0.85% saline solution; (ii) control 2—cell suspension in chickpea and coconut beverage. The survival of L. paracasei was determined in log CFU/mL and expressed as a survival percentage. The survival of L. paracasei in the fermented beverage after exposure to gastric juice and sequential exposure to gastric and pancreatic juice was 99.47 + 2.05% and 93.21 + 0.43%, respectively. These values were higher than those found for controls 1 and 2. The storage condition of the fermented beverage for 1 or 8 days at 4 °C did not affect the survival after exposure to gastric juice, pancreatic juice, or sequential exposure. The results obtained in this study conclude that the fermented beverage of chickpeas and coconut is an excellent carrier for L. paracasei LBC 81, capable of enhancing survival to gastrointestinal conditions and ensuring a greater number of viable cells reaching the intestinal epithelium. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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20 pages, 1932 KiB

Open AccessArticle

Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

by Young Hun Jin, Jong Hyoung Hong, Jun-Hee Lee, Hyeock Yoon, Alixander Mattay Pawluk, Se Jin Yun and Jae-Hyung Mah

Fermentation 2021, 7(3), 110; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030110 - 09 Jul 2021

Cited by 20 | Viewed by 7765

Abstract

The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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17 pages, 4799 KiB

Open AccessArticle

Improvement of Enantiomeric l-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9

by Augchararat Klongklaew, Kridsada Unban, Apinun Kanpiengjai, Pairote Wongputtisin, Punnita Pamueangmun, Kalidas Shetty and Chartchai Khanongnuch

Fermentation 2021, 7(2), 95; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020095 - 10 Jun 2021

Cited by 7 | Viewed by 2704

Abstract

Among 39 pentose-utilizing lactic acid bacteria (LAB) selected from acid-forming bacteria from the midgut of Eri silkworm, the isolate WX1 was selected with the highest capability to produce optically pure l-lactic acid (l-LA) from glucose, xylose and arabinose with furfural-tolerant properties. The isolate WX1 was identified as Enterococcus mundtii based on 16S rDNA sequence analysis. The conversion yields of l-LA from glucose and xylose by E. mundtii WX1 were 0.97 and 0.68 g/g substrate, respectively. Furthermore, l-LA production by E. mundtii WX1 in various glucose-xylose mixtures indicated glucose repression effect on xylose consumption. The coculture of E. mundtii WX1 and Lactobacillus rhamnosus SCJ9, a homofermentative LAB capable of producing l-LA from glucose clearly showed an improvement of l-LA production from 30 g/L total glucose-xylose (6:4). The results from Plackett–Burman design (PBD) indicated that Tween 80, MnSO₄ and yeast extract (YE) were three medium components that significantly influenced (p < 0.05) l-LA production using the coculture strategy in the presence of 2 g/L furfural. Optimal concentrations of these variables revealed by central composite design (CCD) and response surface methodology (RSM) were 20.61 g/L YE, 1.44 g/L Tween 80 and 1.27 g/L MnSO₄. Based on the optimized medium with 30 g/L total glucose-xylose (6:4), the maximum experimental l-LA value of 23.59 g/L reflecting 0.76 g/g substrate were achieved from 48 h fermentation at 37 °C. l-LA produced by coculture cultivated under standard MRS medium and new optimized conditions were 1.28 and 1.53 times higher than that obtained from single culture by E. mundtii WX1, respectively. This study provides the foundations for practical applications of coculture in bioconversion of lignocellulose particularly glucose-xylose-rich corn stover to l-LA. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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Review

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25 pages, 1587 KiB

Open AccessReview

Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation

by Meyli Claudia Escobar-Ramírez, Araceli Castañeda-Ovando, Emmanuel Pérez-Escalante, Gabriela Mariana Rodríguez-Serrano, Esther Ramírez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-López, Javier Añorve-Morga, Judith Jaimez-Ordaz and Luis Guillermo González-Olivares

Fermentation 2021, 7(3), 130; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7030130 - 26 Jul 2021

Cited by 30 | Viewed by 4851

Abstract

Selenium nanoparticles (SeNPs) are gaining importance in the food and medical fields due to their antibacterial properties. The microbial inhibition of these kinds of particles has been tested in a wide range of Gram (+) and Gram (−) pathogenic bacteria. When SeNPs are synthesized by biological methods, they are called biogenic SeNPs, which have a negative charge caused by their interaction between surface and capping layer (bioorganic material), producing their high stability. This review is focused on SeNPs synthesis by bacteria and summarizes the main factors that influence their main characteristics: shape, size and surface charge, considering the bacteria growth conditions for their synthesis. The different mechanisms of antimicrobial activity are revised, and this review describes several biosynthesis hypotheses that have been proposed due to the fact that the biological mechanism of SeNP synthesis is not fully known. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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13 pages, 915 KiB

Open AccessReview

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

by Martha Gabriela García Méndez, Thelma Karina Morales Martínez, Juan Alberto Ascacio Valdés, Mónica Lizeth Chávez González, Adriana Carolina Flores Gallegos and Leonardo Sepúlveda

Fermentation 2021, 7(2), 48; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7020048 - 29 Mar 2021

Cited by 9 | Viewed by 4485

Abstract

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes. Full article

(This article belongs to the Special Issue Lactic Acid Fermentation and the Colours of Biotechnology 3.0)

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