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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 32385

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Special Issue Editors

Prof. Dr. Carlo Giuseppe Rizzello

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Guest Editor

Department of Environmental Biology, Sapienza University of Rome, Rome, Italy
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Dr. Palmira De Bellis

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Guest Editor

Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola, 122/O 70126 Bari, Italy
Interests: food microbiology; functional food; probiotic bacteria; Lactic acid bacteria; Bacillus spp.; microbial diversity; bread

Special Issue Information

Dear Colleagues,

Health organizations have recently highlighted the need to improve the nutritional and functional characteristics of foods and beverages as a strategy to prevent chronic disease and enhance, globally, the life quality. Many staple foods are characterized by critical issues such as high glycemic response, low biological value of proteins, high concentration of salt and fat, presence of ingredients associated with hypersensitivity reactions, and often they lack of functional compounds such as fibers and polyphenols. The use of fermentation and selected starters, such as lactic acid bacteria (LAB) and yeasts, has long been considered an excellent tool to improve the nutritional/functional characteristics of foods by the synthesis of bioactive compounds, or by the degradation of antinutrional factors, while ameliorating their organoleptic and technological features. In recent years, natural fermented foods, novel food matrices and their microbial communities have been studied in order to select microorganisms with characteristics useful for the nutritional/functional improvement of traditional and novel fermented foods.

We welcome authors to contribute with their knowledge and expertise to further elucidate the relationship between microorganisms and fermented food quality, safety and health promoting features, including:

selection and use of new microbial starters for the fermented food sector
set-up of new fermentation protocols for making ingredients and foods with implemented nutritional/functional features
synthesis of bioactive compounds
valorisation of non-conventional food matrices by fermentation
improvement of traditional protocols for making fermented foods by using innovative biotechnological options aimed at obtaining nutritional and functional advantages in the final products
microbial diversity in fermented foods
microbial starters for the control of food pathogens and alterative microorganisms
microorganisms and modulation of bioaccessibility/bioavailability
probiotic features of selected starters
microbial metabolic pathways related to the functional properties of fermented foods
microbial genetic traits linked to specific food quality attributes.

Original papers as well as reviews are welcome.

Prof. Dr. Carlo Giuseppe Rizzello
Dr. Palmira De Bellis
Guest Editors

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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

lactic acid bacteria
yeasts
fermentation
functional foods and beverages
bioactive compounds
phenolics
phytochemicals
novel foods
food technology
product preservation
food quality
food safety
health promoting features
food microbiota
starter cultures
bioaccessibility/bioavailability

Published Papers (12 papers)

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Editorial

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3 pages, 174 KiB

Open AccessEditorial

Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

by Palmira De Bellis and Carlo Giuseppe Rizzello

Foods 2024, 13(1), 155; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13010155 - 02 Jan 2024

Viewed by 717

Abstract

The World Health Organization [...] Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

Research

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15 pages, 533 KiB

Open AccessArticle

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

by Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello and Federico Baruzzi

Foods 2022, 11(21), 3346; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213346 - 25 Oct 2022

Cited by 10 | Viewed by 2462

Abstract

In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 strains on the sensory characteristics, and protein and amino acid content of fermented water extracts derived from lupin, pea, and bean grains is reported. Even though all strains were able to grow over 7 log cfu mL⁻¹ and to decrease pH in the range of −0.52 to −1.25 within 24 h, the release of an unpleasant ferric-sulfurous off-odor from the fermented bean water extract prohibited further characterization. Lupin and pea grain-based beverages underwent an in-depth sensory evaluation using a simplified check-all-that-apply (CATA) method, finding new and appreciable sensory notes such as cooked ham, almonds, and sandalwood. Fermented lupin water extract showed higher total protein content (on average, 0.93 mg mL⁻¹) in comparison to that of pea grains (on average, 0.08 mg mL⁻¹), and a free amino acid content (on average, 3.9 mg mL⁻¹) close to that of cow milk. The concentrations of these nutrients decreased during refrigerated storage, when the lactic acid bacteria load was always higher than 7 log cfu mL⁻¹. The results of this study indicated that lactic fermentation improves the sensory characteristics of these innovative legume-based beverages, which sustained high loads of viable lactobacilli up to the end of cold storage. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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14 pages, 1586 KiB

Open AccessArticle

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

by Zhishu He, Hao Zhang, Tao Wang, Ren Wang and Xiaohu Luo

Foods 2022, 11(20), 3230; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203230 - 16 Oct 2022

Cited by 10 | Viewed by 2238

Abstract

In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the oat matrix and the effects of fermentation on the contents of the bioactive components of oat, such as β-glucan, polyphenols, flavonoids and volatile compounds at different time (0, 4, 8, 12, 24, 36 and 48 h). After 48 h of fermentation, the number of living L. acidophilus in oat reached 7.05 × 10⁹ cfu/mL, much higher than that of other strains. S. thermophilus retained the greatest β-glucan content, and L. casei had increased total polyphenol and total flavonoid contents. The proportion of free and bound polyphenols and flavonoids in all samples was changed by microbial action, indicating that forms of polyphenols and flavonoids can be transformed during the fermentation process, and the changes varied with different strains. The samples with L. plantarum, L. acidophilus, and L. casei fermentation contained more alcohols, whereas those with S. thermophilus and L. bulgaricus fermentation had more aldehydes, which revealed that the composition of volatile components was related to strains. The results indicate that oat substrate is a good medium for LAB growth. This study provides a reference for the use of different strains to achieve different fermentation purposes and a theoretical basis for the further processing of oat and fermented oat beverages. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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17 pages, 2155 KiB

Open AccessArticle

Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene

by Palmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, Vito Linsalata, Mariaelena Di Biase, Biagia Musio, Vito Gallo, Giuseppina Mulè and Francesca Valerio

Foods 2022, 11(18), 2819; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182819 - 13 Sep 2022

Cited by 6 | Viewed by 1295

Abstract

A metabolic feature of lactic acid bacteria (LAB) is the production of exopolysaccharides (EPSs), which have technological and functional properties of interest to the food sector. The present study focused on the characterization of the Weissella cibaria strain C43-11, a high EPS producer in the presence of sucrose, in comparison with a low-producing strain (C2-32), and on possible genetic regulatory elements responsible for the modulation of dextransucrase (dsr) genes expression. NMR analysis of the polymeric material produced by the C43-11 strain indicated the presence of dextran consisting mainly of a linear scaffold formed by α-(1–6) glycosidic linkages and a smaller amounts of branches derived from α-(1–2), α-(1–3), and α-(1–4) linkages. Molecular analysis of the dsr genes and the putative transcriptional promoters of the two strains showed differences in their regulatory regions. Such variations may have a role in the modulation of dsr expression levels in the presence of sucrose. The strong upregulation of the dsr gene in the C43-11 strain resulted in a high accumulation of EPS. This is the first report showing differences in the regulatory elements of the dsr gene in W. cibaria and indicates a new perspective of investigation to identify the regulatory mechanism of EPS production. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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15 pages, 5985 KiB

Open AccessArticle

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

by Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani and Francesca Comitini

Foods 2022, 11(18), 2787; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182787 - 09 Sep 2022

Cited by 4 | Viewed by 1549

Abstract

During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and β-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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9 pages, 476 KiB

Open AccessArticle

Changes in Functionality of Tenebrio molitor Larvae Fermented by Cordyceps militaris Mycelia

by Neul-I Ha, Seul-Ki Mun, Seung-Bin Im, Ho-Yeol Jang, Hee-Gyeong Jeong, Kyung-Yun Kang, Kyung-Wuk Park, Kyoung-Sun Seo, Seung-Eon Ban, Kyung-Je Kim and Sung-Tae Yee

Foods 2022, 11(16), 2477; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162477 - 17 Aug 2022

Cited by 4 | Viewed by 1964

Abstract

The Food and Agriculture Organization (FAO) has been estimating the potential of insects as human food since 2010, and for this reason, Tenebrio molitor larvae, also called mealworms, have been explored as an alternative protein source for various foods. In this study, in order to increase nutrient contents and improve preference as an alternative protein source, we fermented the T. molitor larvae by Cordyceps militaris mycelia. T. molitor larvae were prepared at optimal conditions for fermentation and fermented with C. militaris mycelia, and we analyzed T. molitor larvae change in functionality with proximate composition, β-glucan, cordycepin, adenosine, and free amino acids content. T. molitor larvae fermented by C. militaris mycelia showed higher total protein, total fiber, and β-glucan content than the unfermented larvae. In addition, the highest cordycepin content (13.75 mg/g) was observed in shaded dried T. molitor larvae fermented by C. militaris mycelia. Additionally, the isolated cordycepin from fermented T. molitor larvae showed similar cytotoxicity as standard cordycepin when treated with PC-9 cells. Therefore, we report that the optimized methods of T. molitor larvae fermented by C. militaris mycelia increase total protein, total fiber, β-glucan and produce the amount of cordycepin content, which can be contributed to healthy food and increase T. molitor larvae utilization. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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16 pages, 902 KiB

Open AccessArticle

Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

by Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach and Nattira On-nom

Foods 2022, 11(14), 2071; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11142071 - 12 Jul 2022

Cited by 8 | Viewed by 2824

Abstract

Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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20 pages, 5755 KiB

Open AccessArticle

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

by Tao Sun, Hao Jiang, Kai Yang, Xingkai Li, Shiyu Wang, Haoyu Yao, Rui Wang, Sha Li, Yian Gu, Peng Lei, Hong Xu and Dafeng Sun

Foods 2022, 11(3), 272; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030272 - 20 Jan 2022

Cited by 19 | Viewed by 2634

Abstract

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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17 pages, 463 KiB

Open AccessArticle

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

by Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli and Carlo Giuseppe Rizzello

Foods 2021, 10(11), 2573; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112573 - 25 Oct 2021

Cited by 14 | Viewed by 2353

Abstract

Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A Lactobacillus helveticus strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% w/w). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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23 pages, 1412 KiB

Open AccessArticle

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

by Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis and Maria Calasso

Foods 2021, 10(7), 1489; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071489 - 27 Jun 2021

Cited by 11 | Viewed by 2448

Abstract

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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16 pages, 3394 KiB

Open AccessArticle

Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

by Massimo Ferrara, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca and Palmira De Bellis

Foods 2021, 10(6), 1189; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061189 - 25 May 2021

Cited by 4 | Viewed by 2080

Abstract

Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of microbial diversity in different doughs used for the production of a typical Apulian flatbread, named focaccia. Leavening of the analyzed doughs was obtained with baker’s yeast or by applying an innovative “yeast-free” protocol based on a liquid sourdough obtained by using Leuconostoc citreum strain C2.27 as a starter. The microbial populations of the doughs were studied by both a culture-dependent approach and metagenetic analyses. The flours used for dough preparation were also subjected to the same analyses. The metagenetic analyses were performed by sequencing the V5–V6 hypervariable regions of the 16S rRNA gene and the V9 hypervariable region of the 18S rRNA gene. The results indicate that these hypervariable regions were suitable for studying the microbiota of doughs, highlighting a significant difference between the microbial community of focaccia dough with baker’s yeast and that of the dough inoculated with the bacterial starter. In particular, the dough made with baker’s yeast contained a microbiota with a high abundance of Proteobacteria (82% of the bacterial population), known to be negatively correlated with the biochemical properties of the doughs, while the Proteobacteria in dough produced with the L. citreum starter were about 43.5% lower than those in flour and dough prepared using baker’s yeast. Moreover, the results show that the L. citreum C2.27 starter was able to dominate the microbial environment and also reveal the absence of the genus Saccharomyces in the dough used for the production of the “yeast-free” focaccia. This result is particularly important because it highlights the suitability of the starter strain for obtaining an innovative “yeast-free” product. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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Review

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18 pages, 358 KiB

Open AccessEditor’s ChoiceReview

Antifungal Preservation of Food by Lactic Acid Bacteria

by Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri and Per E. J. Saris

Foods 2022, 11(3), 395; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030395 - 29 Jan 2022

Cited by 38 | Viewed by 7056

Abstract

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities. Full article

(This article belongs to the Special Issue Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods)

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