Special Issue "The Application of Immobilization Technologies in Fermentation"

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

Deadline for manuscript submissions: 30 September 2022.

Special Issue Editors

Prof. Dr. Argyro Bekatorou
E-Mail Website
Guest Editor
Department of Chemistry, University of Patras, 26500 Patras, Greece
Interests: chemistry and technology of fermented foods (alcoholic beverages; dairy products; probiotics; fermented cereal products; exploitation of industrial by-products)
Special Issues, Collections and Topics in MDPI journals
Dr. Plessas Stavros
E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Immobilization is defined as the physical confinement or localization of an active biocatalyst (e.g., an enzyme or a whole microbial cell) on or into a suitable matrix, with preservation of its activity (and viability in the case of whole cells). The considerable research interest in the use of immobilization technologies in fermentation applications related to food, chemicals, or fuels is due to the numerous advantages they offer compared to conventional non-immobilized- (“free”) biocatalyst fermentation systems. These advantages include: (i) higher productivities, shorter process times, and reduced costs for investment and energy consumption; (ii) protection against shear forces and stress, leading to extended biocatalyst life and process operational stability; (iii) feasibility of continuous operation and processing at extreme conditions; (iv) easy biocatalyst recycling and product recovery; and (v) improved product quality and reduced product maturation times. Various matrices have been proposed as carriers for biocatalyst immobilization in various types of fermentation processes and bioreactor configurations, including organic and inorganic natural or synthetic materials. Recent advances in immobilization technologies designed for food and beverage fermentation processes are presented in this Special Issue.

Prof. Dr. Argyro Bekatorou
Assoc. Prof. Plessas Stavros
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 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 2200 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

  • immobilization technologies
  • fermentation processes
  • foods
  • beverages
  • bioreactors
  • sustainability

Published Papers (1 paper)

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Research

Article
Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria
Foods 2021, 10(12), 3133; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123133 - 17 Dec 2021
Viewed by 348
Abstract
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter [...] Read more.
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the acid-resistant Komagataeibacter europaeus), free (FC) and immobilized (IC) on a natural cellulosic carrier, are proposed using sweet wine made from the industrial finishing side-stream (FSS) of Corinthian currants as raw material. The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. The vinegars had an antioxidant capacity of 263.5 ± 8.4 and 277.1 ± 6.7 mg/L (as ascorbic acid) and phenolic content 333.1 ± 12.0 and 222.2 ± 2.9 mg/L (as gallic acid) (for FC and IC, respectively). They also had a rich volatilome (140 compounds identified by SPME GC-MS), with higher percentages of esters identified in vinegars made by IC. The results are encouraging for vinegar production with IC of a mixed A. aceti and K. europaeus culture. Full article
(This article belongs to the Special Issue The Application of Immobilization Technologies in Fermentation)
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