Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.4
4.5
Journals
Microorganisms
Special Issues
Microbial Populations of Fermented Foods
share announcement

Microbial Populations of Fermented Foods

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 75259

Special Issue Editors

Prof. Dr. Cinzia Lucia Randazzo

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
Interests: fermented food; lactic acid bacteria; microbial ecology; probiotics; functional food; gastrointestinal tract microbiota; antibiotic resistance
Prof. Dr. Cinzia Caggia

E-Mail Website
Co-Guest Editor
Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
Interests: fermented food; probiotics; water bioremediation; pathogens; spoilage microorganisms; antibiotic resistance; safety concern
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods, such as meats, fish, milk, vegetables, soy beans and other legumes, cereals, starchy roots, and fruits have been produced and consumed since ancient times, and represent a significant fraction of the human global diet. They are made through the conversion of major and minor components of raw materials by the action of both indigenous microbes or selected starter cultures, which, nowadays, are commonly used to streamline the process, allowing for better management of the fermentation processes. Indeed, fermentation helps food last longer, enhances the taste of food, and adds to its complexity. In addition, eating fermented foods boosts the number of health-promoting bacteria present in human-gut, allowing one to consider fermented foods as a promising alternative with which to satisfy the growing consumer demand for healthy foods.

Understanding the microbiome, the physiology, and the metabolic pathways among microorganisms at different stages of food fermentation, through culturing methods and omics approaches, is essential for ensuring the quality and the safety of the final products.

Making a considerable contribution to the scientific community, this Special Issue aims to collect original research articles, short communications, reviews, and mini-reviews, on all aspects of food fermentation, related to agriculture, industry, biotechnology, and public health. Potential topics include technological processes for the development of novel fermented foods; the production of bioactive metabolites; functional foods; and clinical trials, observational studies, systematic reviews, and meta-analyses focused on the association between fermented food consumption and human and animal health.

Prof. Dr. Cinzia Lucia Randazzo
Guest Editor

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. Microorganisms 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 2700 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.

Published Papers (21 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

17 pages, 2041 KiB  
Article
Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
by Luigi Chessa, Antonio Paba, Elisabetta Daga, Ilaria Dupré and Roberta Comunian
Microorganisms 2021, 9(7), 1363; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9071363 - 23 Jun 2021
Cited by 4 | Viewed by 1942
Abstract
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and strains, are not able to. The purpose of this work [...] Read more.
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and strains, are not able to. The purpose of this work was the assessment of biodiversity, at strain level, and safety of natural scotta-innesto cultures whose use is mandatory for the Pecorino Romano PDO cheese manufacturing, according to its product specification. The biodiversity of three scotta-innesto, collected in the 1960s and preserved in lyophilised form, was assessed by molecular biotyping using both PFGE and (GTG)5 rep-PCR profiling on 209 isolates belonging to Streptococcus thermophilus (30), Lactobacillus delbrueckii subsp. lactis (72), Enterococcus faecium (87), and Limosilactobacillus reuteri (20), revealing high biodiversity, at the strain level, in the cultures. The cultures’ safety was proved through a new approach assessing phenotypic and molecular antibiotic resistance of the cultures in toto, instead of single strains, while the safety of Enterococcus faecium isolates was investigated according to EFSA guidelines. The use of natural biodiverse cultures for the production of microbial starters for typical and PDO cheeses, such as Pecorino Romano, could be an opportunity for recovering the cheese microbiota biodiversity lost during years of commercial starters use. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Graphical abstract

14 pages, 2060 KiB  
Article
In Vitro Modulatory Effect of Stevioside, as a Partial Sugar Replacer in Sweeteners, on Human Child Microbiota
by Florentina Gatea, Ionela Sârbu and Emanuel Vamanu
Microorganisms 2021, 9(3), 590; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9030590 - 13 Mar 2021
Cited by 6 | Viewed by 2505
Abstract
The effect of stevioside on human health is still insufficiently highlighted by recent research. The total or partial replacement of sugar with sweeteners influences the general state of health, especially the human microbiota’s response as a determining factor in the onset of type [...] Read more.
The effect of stevioside on human health is still insufficiently highlighted by recent research. The total or partial replacement of sugar with sweeteners influences the general state of health, especially the human microbiota’s response as a determining factor in the onset of type 2 diabetes. The present study aimed to present the long-term (one-year) in vitro effect that regular stevioside consumption had on children’s pattern microbiota. A metabolomic response was established by determining the synthesis of organic acids and a correlation with antioxidant status. An increase in the number of bacterial strains and the variation of amount of butyrate and propionate to the detriment of lactic acid was observed. The effect was evidenced by the progressive pH increasing, the reduction of acetic acid, and the proliferation of Escherichia coli strains during the simulations. Synthesis of the main short-chain fatty acids (SCFAs) was interpreted as a response (adaptation) of the microbiota to the stevioside, without a corresponding increase in antioxidant status. This study demonstrated the modulatory role of stevioside on the human microbiota and on the fermentation processes that determine the essential SCFA synthesis in maintaining homeostasis. The protection of the microbiota against oxidative stress was also an essential aspect of reducing microbial diversity. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

21 pages, 3942 KiB  
Article
Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation
by Martina Catallo, Fabrizio Iattici, Cinzia L. Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson and Lisa Solieri
Microorganisms 2021, 9(3), 514; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9030514 - 02 Mar 2021
Cited by 5 | Viewed by 3976
Abstract
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has [...] Read more.
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomycescerevisiae ale × Saccharomyceseubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

13 pages, 2613 KiB  
Article
Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT
by Xiaomei Li, Fei Chen, Xuekai Wang, Lin Sun, Linna Guo, Yi Xiong, Yuan Wang, Hongzhang Zhou, Shangang Jia, Fuyu Yang and Kuikui Ni
Microorganisms 2021, 9(2), 274; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9020274 - 28 Jan 2021
Cited by 31 | Viewed by 2492
Abstract
The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 [...] Read more.
The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) and ensiling days (7, 14, 30, and 60 days). With the rise in storage temperature, the lactic acid content showed an increased trend. Acetic acid production was observed highest in silage fermented at 5 °C compared with other treatments, and Enterococcus mundtii was also the dominant bacterial species. Lactiplantibacillus pentosus and Loigolactobacillus rennini were exclusively detected in silages at 10 °C, 15 °C, and 25 °C, and dominated the fermentation after 60 days of ensiling at 10 °C and 25 °C, respectively. In addition, L. pentosus, L. rennini, and E. mundtii may be related to changes in the fermentation products due to the differences in ensiling temperature. In conclusion, results of this study improve our understanding of the complicated microbial composition underlying silage fermentation at low temperatures, which might contribute to target-based regulation methods for enhancing silage quality and developing new inoculants. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

18 pages, 7489 KiB  
Article
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
by Cinzia Lucia Randazzo, Luigi Liotta, Maria De Angelis, Giuseppe Celano, Nunziatina Russo, Koenraad Van Hoorde, Vincenzo Chiofalo, Alessandra Pino and Cinzia Caggia
Microorganisms 2021, 9(1), 179; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9010179 - 15 Jan 2021
Cited by 17 | Viewed by 2894
Abstract
The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, [...] Read more.
The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Twenty-seven strains, included in the qualified presumption of safety (QPS) list, were tested for technological and proteinase/peptidase activities. Results showed that technological features and flavour formation abilities were strain-dependent. Among the selected strains, Lacticaseibacillus paracasei PN 76 and Limosilactobacillus fermentum PN 101 were used as adjunct culture in pilot-scale cheese-making trials. Data revealed that adjunct cultures positively affected the flavour development of cheese, starting from 30 days of ripening, contributing to the formation of key flavour compounds. The volatile organic compound profiles of experimental cheeses was significantly different from those generated in the controls, suggesting that the selected adjunct strains were able to accelerate the flavour development, contributing to a unique profile of Provola dei Nebrodi cheese. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

17 pages, 9090 KiB  
Article
Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation
by Ondrej Slaný, Tatiana Klempová, Volha Shapaval, Boris Zimmermann, Achim Kohler and Milan Čertík
Microorganisms 2021, 9(1), 170; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9010170 - 14 Jan 2021
Cited by 8 | Viewed by 2611
Abstract
The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation [...] Read more.
The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

14 pages, 2569 KiB  
Article
Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis during the Acid Whey and Fish Waste Fermentation
by Alba C. Mayta-Apaza, Israel García-Cano, Konrad Dabrowski and Rafael Jiménez-Flores
Microorganisms 2021, 9(1), 100; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9010100 - 04 Jan 2021
Cited by 9 | Viewed by 2593
Abstract
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to [...] Read more.
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

13 pages, 4403 KiB  
Article
Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food
by Shadi Pakroo, Armin Tarrah, Vinícius da Silva Duarte, Viviana Corich and Alessio Giacomini
Microorganisms 2020, 8(11), 1658; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8111658 - 26 Oct 2020
Cited by 8 | Viewed by 2575
Abstract
“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local [...] Read more.
“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e., lactose, galactose and glucose) highlighted relevant differences among samples, indicating that different YC samples contain natural strains with different capabilities to metabolize sugars. The concentration of galactose in YC samples should be taken into consideration by galactose intolerant people. From the microbiological perspective, the metagenomics analysis revealed that lactic acid bacteria, and particularly the genera Lactobacillus, Pediococcus, and Streptococcus, were dominant in YC. The information provided shows that YC is an interesting base for the preparation of novel functional foods with a good content of beneficial bacteria. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

22 pages, 4534 KiB  
Article
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation
by Giuseppe Costantino, Maria Calasso, Fabio Minervini and Maria De Angelis
Microorganisms 2020, 8(10), 1618; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8101618 - 21 Oct 2020
Cited by 9 | Viewed by 2921
Abstract
This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris [...] Read more.
This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, E2) and carrageenan or xanthan. Eight variants of reduced-fat cheese (fat concentration 34–51% lower than traditional full-fat Burrata cheese, used as the control) were obtained using: (i) semi-skimmed milk and reduced-fat cream alone (RC) or in combination with (ii) xanthan (RCX), (iii) carrageenan (RCC), (iv) starter E1 (RCE1), (v) starter E2 (RCE2), (vi) both starters (RCE1-2), (vii) E1 and xanthan (RCXE1), or E1 and carrageenan (RCCE1). Post-acidification occurred for the RCC, RCX, and RCE2 Burrata cheeses, due to the higher number of mesophilic cocci found in these cheeses after 16 days of storage. Overall, mesophilic and thermophilic cocci, although showing cheese variant-depending dynamics, were dominant microbial groups, flanked by Pseudomonas sp. during storage. Lactobacilli, increasing during storage, represented another dominant microbial group. The panel test gave highest scores to RCE1-2 and RCXE1 cheeses, even after 16 days of storage. The 16S-targeted metagenomic analysis revealed that a core microbiota (S. thermophilus, Streptococcus lutetiensis, Lc. lactis, Lactococcus sp., Leuconostoc lactis, Lactobacillus delbrueckii, and Pseudomonas sp.), characterized the Burrata cheeses. A consumer test, based on 105 people, showed that more than 50% of consumers did not distinguish the traditional full-fat from the RCXE1 reduced-fat Burrata cheese. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

12 pages, 635 KiB  
Article
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives
by Amanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, Joaquín Bautista-Gallego, Flora Valeria Romeo, Paola Foti, Cinzia Caggia and Cinzia L Randazzo
Microorganisms 2020, 8(10), 1607; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8101607 - 19 Oct 2020
Cited by 13 | Viewed by 2035
Abstract
The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The [...] Read more.
The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

23 pages, 1888 KiB  
Article
Exploring Beneficial Properties of the Bacteriocinogenic Enterococcus faecium ST10Bz Strain Isolated from Boza, a Bulgarian Cereal-Based Beverage
by Samantha Joy D. Valledor, Jorge Enrique Vazquez Bucheli, Wilhelm H. Holzapfel and Svetoslav Dimitrov Todorov
Microorganisms 2020, 8(10), 1474; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8101474 - 25 Sep 2020
Cited by 16 | Viewed by 3385
Abstract
The bacteriocin-producing strain Enterococcus faecium ST10Bz, isolated from boza, a Bulgarian cereal-based beverage, exhibited strong activity against Listeria strains, vancomycin-resistant and other Enterococcus strains, but not against most of the other lactic acid bacteria (LAB) strains included in the test panel. Bacteriocin [...] Read more.
The bacteriocin-producing strain Enterococcus faecium ST10Bz, isolated from boza, a Bulgarian cereal-based beverage, exhibited strong activity against Listeria strains, vancomycin-resistant and other Enterococcus strains, but not against most of the other lactic acid bacteria (LAB) strains included in the test panel. Bacteriocin ST10Bz was proven as a stable antimicrobial, even after exposure to various environmental conditions, including varying pH values, temperatures, and commonly used chemicals in industry and laboratory practice. Bacteriocin activity against L. monocytogenes ATCC®15313™ was recorded at 25,600 AU/mL when the producer strain was cultured in MRS broth at 25 °C and 30 °C, and 19,200 AU/mL, when cultured at 37 °C. Additionally, bacteriocin ST10Bz exhibited bactericidal mode of action when added to actively growing cultures of L. monocytogenes ATCC®15313™ and Enterococcus faecalis 200A. E. faecium ST10Bz was susceptible to the antibiotics kanamycin, gentamycin, ampicillin, streptomycin, tylosin, chloramphenicol, clindamycin, tetracycline, and vancomycin; with no evidence for vanA, B, C, D, E, or G genes. PCR analysis of DNA from strain ST10Bz generated positive results for presence of some bacterial adhesion genes, including map, mub and ef-tu, as well as the gamma aminobutyric acid (GABA) production-related gene, gad. Under simulated gastrointestinal conditions in single and co-culture with L. monocytogenes ATCC®15313™ and E. faecalis 200A, E. faecium ST10Bz showed a high survival rate and the ability to reduce the viable numbers of the two test strains. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

13 pages, 668 KiB  
Article
Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains
by Barbara Speranza, Daniela Campaniello, Clelia Altieri, Milena Sinigaglia, Antonio Bevilacqua and Maria Rosaria Corbo
Microorganisms 2020, 8(9), 1399; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8091399 - 11 Sep 2020
Cited by 2 | Viewed by 1639
Abstract
This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated [...] Read more.
This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strains a positive effect of US was found with a significant growth enhancement (growth index > 120%). The treatment was also able to increase the autoaggregation of some strains, thus suggesting that US could represent a promising way to treat and select nonconventional functional yeasts for food applications. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

16 pages, 746 KiB  
Article
Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation
by Irene Falasconi, Alessandra Fontana, Vania Patrone, Annalisa Rebecchi, Guillermo Duserm Garrido, Laura Principato, Maria Luisa Callegari, Giorgia Spigno and Lorenzo Morelli
Microorganisms 2020, 8(9), 1388; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8091388 - 10 Sep 2020
Cited by 31 | Viewed by 3629
Abstract
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at [...] Read more.
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

15 pages, 1193 KiB  
Article
Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
by Małgorzata Ziarno, Joanna Bryś, Mateusz Parzyszek and Anna Veber
Microorganisms 2020, 8(9), 1348; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8091348 - 03 Sep 2020
Cited by 22 | Viewed by 3655
Abstract
Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation [...] Read more.
Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log10 CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on Lactobacillus strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

12 pages, 1941 KiB  
Article
Bacterial and Fungal Microbiota Associated with the Ensiling of Wet Soybean Curd Residue under Prompt and Delayed Sealing Conditions
by Ajmal Wali and Naoki Nishino
Microorganisms 2020, 8(9), 1334; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8091334 - 01 Sep 2020
Cited by 6 | Viewed by 2500
Abstract
Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing (PS)) or 2 days after SCR was piled and [...] Read more.
Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing (PS)) or 2 days after SCR was piled and unprocessed (delayed sealing (DS)). Predominant lactic acid fermentation was observed regardless of the sealing time and BP addition. Acinetobacter spp. were the most abundant (>67%) bacteria in pre-ensiled SCR, regardless of the factory and sealing time. In PS silage, the abundances of typical lactic acid-producing bacteria, such as Lactobacillus, Pediococcus, and Streptococcus spp. reached >50%. In DS silage, Acinetobacter spp. were the most abundant in F1 products, whereas Bacillus spp. were the most abundant in long-stored F2 products. The fungal microbiota were highly diverse. Although Candida, Aspergillus, Cladosporium, Hannaella, and Wallemia spp. were found to be the most abundant fungal microbiota, no specific genera were associated with factory, sealing time, or fermentation products. These results indicated that owing to preceding processing, including heating, distinctive microbiota may have participated in the ensiling of wet by-products. Lactic acid fermentation was observed even in DS silage, and an association of Bacillus spp. was suggested. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

16 pages, 1063 KiB  
Article
Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum
by Łukasz Łopusiewicz, Emilia Drozłowska, Alicja Tarnowiecka-Kuca, Artur Bartkowiak, Kinga Mazurkiewicz-Zapałowicz and Piotr Salachna
Microorganisms 2020, 8(9), 1266; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8091266 - 20 Aug 2020
Cited by 29 | Viewed by 5568
Abstract
This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants [...] Read more.
This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Graphical abstract

17 pages, 2371 KiB  
Article
Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
by Johannes Delgado-Ospina, Samantha Triboletti, Valentina Alessandria, Annalisa Serio, Manuel Sergi, Antonello Paparella, Kalliopi Rantsiou and Clemencia Chaves-López
Microorganisms 2020, 8(7), 1086; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8071086 - 21 Jul 2020
Cited by 24 | Viewed by 4375
Abstract
Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. [...] Read more.
Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Criollo Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Graphical abstract

19 pages, 3772 KiB  
Article
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
by Lorenzo Nissen, Manuela Rollini, Claudia Picozzi, Alida Musatti, Roberto Foschino and Andrea Gianotti
Microorganisms 2020, 8(6), 792; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8060792 - 26 May 2020
Cited by 17 | Viewed by 2288
Abstract
This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. [...] Read more.
This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. Z. mobilis produced about 10 mg ethanol/g dough, with maximum dough volumes (640–680 mL) being reached after 2 h leavening. NaCl addition postponed this parameter up to 6 h. Among organic acids, hexanoic acid resulted the highest produced compound; DSM 424 and 473 formed more propanoic, butanoic and pentanoic acid, being both negatively affected by NaCl. Esters were mainly discriminated on NaCl addition, with octanoic acid (DSM 3580), butanoic acid (DSM 424), and propanoic acid (DSM 473) ethyl esters as main components. DSM 3580 specifically produced 2-heptanal, DSM 424 2-hexadecenal, (E) and DSM 473 octanal, while DSM 424 and DSM 473 produced 2-butanone-4-hydroxy better than DSM 3580. Z. mobilis unique signatures were the production of nonanoic and undecanoic acids, 2-hexadecenal, (E), L(+)-tartaric acid diethyl ester and 3-decen-5-one, 4-methyl, (E). This outcome can pave the way for using Z. mobilis in baking goods, providing innovation possibilities in the area of yeast-free leavened products. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

11 pages, 772 KiB  
Article
Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits
by Annalisa Rebecchi, Francesco Miragoli, Constanza Lopez, Daniela Bassi and Cecilia Fontana
Microorganisms 2020, 8(5), 629; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8050629 - 27 Apr 2020
Cited by 9 | Viewed by 1960
Abstract
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and [...] Read more.
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and A: artisanal) were investigated. Staphylococcus (S) equorum and S. saprophyticus were the species most frequently found in P production, followed by S. succinis and S. warneri; a wider species variability was observed in A factory being S. equorum, S. capitis, S. xylosus, S. pasteuri, S. epidermidis and S. saprophyticus as the main identified species. The technological characterization of 28 CNS strains showed their ability to hydrolyze gelatin and tributyrin together with a relevant nitrate reductase activity. Phenotypic and genotypic approaches were conducted to investigate the main safety traits. Llama’s CNS strains exhibited weak decarboxylase and hemolytic activity and low biofilm production; additionally, no enterotoxin genes were detected. Correlation analysis between phenotypic and genotypic data showed low values for the biofilm parameters, while high correlation was observed for oxacillin, ampicillin, tetracycline and aminoglycosides resistance and their genetic determinants. Data obtained may contribute to broaden knowledge about the autochthonous strains of this poorly studied fermented product, thus helping to select an appropriate combination of potential starter cultures to improve llama sausage safety and quality. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

Review

Jump to: Research

30 pages, 1247 KiB  
Review
Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
by Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete and Aldo Corsetti
Microorganisms 2021, 9(2), 349; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms9020349 - 10 Feb 2021
Cited by 76 | Viewed by 8682
Abstract
Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining [...] Read more.
Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Figure 1

24 pages, 373 KiB  
Review
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
by Tolulope Joshua Ashaolu and Anna Reale
Microorganisms 2020, 8(8), 1176; https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms8081176 - 03 Aug 2020
Cited by 77 | Viewed by 9444
Abstract
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available [...] Read more.
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products. Full article
(This article belongs to the Special Issue Microbial Populations of Fermented Foods)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-21
Back to TopTop