Special Issue "Potential Use of Microbiological Biodiversity for Future Food and Beverages Elaborations"

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

Deadline for manuscript submissions: closed (20 February 2021).

Special Issue Editors

Dr. Raphaëlle Tourdot-Maréchal
E-Mail Website1 Website2
Guest Editor
Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
Interests: winemaking; Wine microbiome; Wine Microorganisms; Oenology; fermentation; yeast; Beverages; Microbiological Biodiversity
Prof. Dr. Hervé Alexandre
E-Mail Website
Guest Editor
Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
Interests: interactions between yeasts and lactic acid bacteria in wine; Brettanomyces; actor of wines spoilage; development of specific Brettanomyces detection methods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In response to the burst of the societal demand for craft food and drinking products, research in food sciences, more specifically in food microbiology, is particularly focusing on microbial biodiversity in food. The challenge is immense. It is necessary to assure the consumer of the authenticity of a product, marked by its territoriality and developed with the least chemical inputs, while ensuring product safety and maintenance of its healthy and organoleptic qualities.

This Special Issue encourages authors to submit original research articles or reviews addressing food or beverage microbiota, innovative uses of microorganisms in food or beverage processes (matrix protection, product elaboration, etc.), and the implementation of microorganisms for the development of new products or processes.

Dr. Raphaëlle Tourdot-Maréchal
Prof. Hervé Alexandre
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 papers will be 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. Foods 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 2000 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

  • Food and beverages microbiota
  • Communication between indigenous microorganisms
  • Technological interest of yeasts and bacteria in Food science
  • New microbial alternatives to chemical additives

Published Papers (1 paper)

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Research

Article
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage
Foods 2020, 9(7), 963; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070963 - 21 Jul 2020
Cited by 12 | Viewed by 2275
Abstract
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with [...] Read more.
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product’s chemical composition and the secondary impact of bacterial species on the composition in organic acids. The uncovered microbial interactions can be explained by different strategies for the utilization of sucrose. Yeasts and AAB unable to perform efficient sucrose hydrolysis rely on yeasts with high invertase activity to access released monosaccharides. Moreover, the presence of AAB rerouted the metabolism of Saccharomyces cerevisiae towards higher invertase and fermentative activities. Full article
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