Special Issue "Yeast in Food and Beverages Production"

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

Deadline for manuscript submissions: closed (31 August 2019).

Special Issue Editors

Prof. Dr. Maurizio Ciani
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Guest Editor
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
Interests: yeast fermentation processes; wine and beer fermentation; yeast physiology; bioprocess; biomass recycling
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Comitini
E-Mail Website
Guest Editor
Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Ancona, Italy
Interests: yeast interactions; antimicrobial compounds; fermentation processes; yeast physiology; microbial active compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Laura Canonico
E-Mail
Guest Editor
Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
Interests: yeast interactions; antimicrobial compounds;yeast physiology; fermented food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The field of fermented food and beverages is becoming increasingly important, not only because of the growing demand of the market pushed by more exigent consumers. In this regard, research is focusing on a more effective and safe microbial role in the human health.

Until now, the role of yeasts was simply related to carrying out fast and safe processes. However, today, research is turning towards the study of what yeasts can confer to food and beverages, beyond their purely technological role. Indeed, there has been great progress investigating the role of yeast in organoleptic quality of product, health-promoting compounds and probiotic activity.

Our goal is to publish original papers or reviews to contribute to the knowledge on fermented food and beverages where yeasts contribute to ensuring the organoleptic qualities of the product but also serve to enhance the nutraceutical characteristics and/or and to make products with high added value.

Prof. Maurizio Ciani
Dr. Francesca Comitini
Dr. Laura Canonico
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

  • fermented foods
  • fermented beverages
  • microbiology
  • yeasts
  • heath promoting compounds
  • probiotic activity

Published Papers (1 paper)

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Research

Article
Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
Foods 2019, 8(9), 378; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8090378 - 01 Sep 2019
Cited by 16 | Viewed by 1205
Abstract
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia [...] Read more.
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia pulcherrima in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of M. pulcherrima selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (v/v) in comparison with Saccharomyces cerevisiae control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found. Full article
(This article belongs to the Special Issue Yeast in Food and Beverages Production)
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