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The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 14581

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Dr. Emilia Janiszewska-Turak

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Institute of Food Sciences Department of Food Engineering and Process Management, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, Warszawa, Poland
Interests: encapsulation; fruit and vegetable juices; spray drying; micronization
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Dr. Katarzyna Pobiega

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Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warszawa, Poland
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
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Prof. Dr. Anna Gramza-Michałowska

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Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Interests: functional food; food product development; food chemistry; bioactive compounds; antioxidant activity; nutraceuticals; natural compounds; polyphenols; flavonoids; nutritional value; food and health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to announce a Special Issue of Molecules, with a particular focus on food chemistry, which aligns perfectly with the journal's core focus. This Special Issue aims to present state-of-the-art research articles and review articles that explore the complex world of fermentation technology and uncover new insights into chemical reactions or substances that occur.

Fermentation is a complex process that involves two primary forms: lactic acid fermentation and alcoholic fermentation. Lactic acid fermentation, also known as pickling, is a natural bioprocess that serves a dual purpose of food preservation and enhancement. This intricate process primarily involves bacterial species such as Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Enterococcus, Oenococcus, and Streptococcus (LAB). LAB possess the exceptional ability to preserve and transform raw food materials by generating a wide range of substances, which include hydrocolloids, organic acids, enzymes, flavors, and antibacterial compounds. Moreover, the byproducts of lactic acid fermentation, such as lactic acid, carbon dioxide, and ethanol, play a significant role in preventing the growth of pathogens in food. The use of lactic acid bacteria for fermenting a broad range of consumables, such as vegetables, fruits, milk, and meat, is a traditional practice. However, with the exploration of novel bacterial strains and innovative products (ranging from fruits and vegetables to even flowers) for lactic acid fermentation, a new frontier is emerging in this domain. Extensive testing is crucial in deciphering the complexities of these evolving processes, elucidating their mechanisms, and understanding their impact on the bioactive components of the substrates used.

Alcoholic fermentation is a crucial biotechnological process that involves various microorganisms, including yeast strains like Saccharomyces cerevisiae, certain bacterial species such as Zymomonas mobilis, and others. These microorganisms work together to convert sugars into ethyl alcohol and carbon dioxide, which is mainly observed in the production of fruit juices and alcoholic beverages like wine and beer.

We would like to invite researchers to submit their high-quality original research and review articles for our Special Issue. The focus of this Special Issue is on fermentation processes, particularly the use of LAB and alcoholic fermentation. We encourage contributions that explore the mechanisms involved in fermenting fruits and vegetables.

The topics to be addressed in this Special Issue include, but are not restricted to:

Fermentation studies, including chemical changes related to biological activity;
Investigation of new substrates and products that can be used in the fermentation process;
Evaluation of the influence of modern technologies on fermented products and their inherent properties;
Isolation and structure elucidation of compounds from fermented products;
Analytical characterization of fermented food using advanced technologies based on molecules;
Methods for the quality control of functional foods and nutraceuticals, including herbal and traditional medicines as explored in Molecules;
Structure–activity relationship between chemical constituents and their activity;
Chemistry-related components and their physiological, sensory, flavor, physical, and chemical properties.

We look forward to your valuable contributions and insights.

Dr. Emilia Janiszewska-Turak
Dr. Katarzyna Pobiega
Prof. Dr. Anna Gramza-Michałowska
Guest Editors

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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. Molecules 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 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.

Keywords

lactic acid fermentation
alcoholic fermentation
fruits
vegetables
LAB

Published Papers (9 papers)

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Research

20 pages, 1748 KiB

Open AccessArticle

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale

by Magdalena Michalak-Tomczyk, Anna Rymuszka, Wirginia Kukula-Koch, Dominik Szwajgier, Ewa Baranowska-Wójcik, Jacek Jachuła, Agnieszka Welman-Styk and Kinga Kędzierska

Molecules 2024, 29(8), 1727; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29081727 - 11 Apr 2024

Viewed by 313

Abstract

Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: ‘Halbhoner Grüner Krauser’, ‘Scarlet’, and ‘Nero di Toscana’. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in ‘Nero di Toscana’. Extracts of spontaneously fermented ‘Scarlet’ (SS) and ‘Nero di Toscana’ (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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19 pages, 1230 KiB

Open AccessArticle

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese

by Milena Alicja Stachelska, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński and Bartosz Kruszewski

Molecules 2024, 29(7), 1533; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29071533 - 29 Mar 2024

Viewed by 450

Abstract

Lactic acid bacteria (LAB) play an important role in the ripening of cheeses and contribute to the development of the desired profile of aroma and flavor compounds. Therefore, it is very important to monitor the dynamics of bacterial proliferation in order to obtain an accurate and reliable number of their cells at each stage of cheese ripening. This work aimed to identify and conduct a quantitative assessment of the selected species of autochthonous lactic acid bacteria from raw cow’s milk cheese by the development of primers and probe pairs based on the uniqueness of the genetic determinants with which the target microorganisms can be identified. For that purpose, we applied real-time quantitative PCR (qPCR) protocols to quantify Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactococcus lactis subsp. cremoris cells in cheese directly after production and over three-month and six-month ripening periods. While L. lactis subsp. cremoris shows good acidification ability and the ability to produce antimicrobial compounds, L. delbrueckii subsp. bulgaricus has good proteolytic ability and produces exo-polysaccharides, and S. thermophilus takes part in the formation of the diacetyl flavor compound by metabolizing citrate to develop aroma, they all play an important role in the cheese ripening. The proposed qPCR protocols are very sensitive and reliable methods for a precise enumeration of L. delbrueckii subsp. bulgaricus, S. thermophilus, and L. lactis subsp. cremoris in cheese samples. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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19 pages, 1852 KiB

Open AccessArticle

Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol

by Mariana Valdez Castillo, Satinder Kaur Brar, Sonia Arriaga, Jean-François Blais, Michèle Heitz and Antonio Avalos Ramirez

Molecules 2023, 28(14), 5536; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28145536 - 20 Jul 2023

Viewed by 1228

Abstract

Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer’s spent yeast (BSY) were used as renewable nitrogen sources for the yeasts Kluyveromyces marxianus and Debaryomyces hansenii. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g_2PE/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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15 pages, 3059 KiB

Open AccessArticle

NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts

by Giuseppina Tatulli, Laura Ruth Cagliani, Francesca Sparvoli, Milena Brasca and Roberto Consonni

Molecules 2023, 28(12), 4864; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28124864 - 20 Jun 2023

Cited by 3 | Viewed by 1083

Abstract

In recent years, fermented foods have attracted increasing attention due to their important role in the human diet, since they supply beneficial health effects, providing important sources of nutrients. In this respect, a comprehensive characterization of the metabolite content in fermented foods is required to achieve a complete vision of physiological, microbiological, and functional traits. In the present preliminary study, the NMR-based metabolomic approach combined with chemometrics has been applied, for the first time, to investigate the metabolite content of Phaseolus vulgaris flour fermented by different lactic acid bacteria (LAB) and yeasts. A differentiation of microorganisms (LAB and yeasts), LAB metabolism (homo- and heterofermentative hexose fermentation), LAB genus (Lactobacillus, Leuconostoc, and Pediococcus), and novel genera (Lacticaseibacillus, Lactiplantibacillus, and Lentilactobacillus) was achieved. Moreover, our findings showed an increase of free amino acids and bioactive molecules, such as GABA, and a degradation of anti-nutritional compounds, such as raffinose and stachyose, confirming the beneficial effects of fermentation processes and the potential use of fermented flours in the production of healthy baking foods. Finally, among all microorganisms considered, the Lactiplantibacillus plantarum species was found to be the most effective in fermenting bean flour, as a larger amount of free amino acids were assessed in their analysis, denoting more intensive proteolytic activity. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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14 pages, 2421 KiB

Open AccessArticle

Optimization of Medium Constituents for the Production of Citric Acid from Waste Glycerol Using the Central Composite Rotatable Design of Experiments

by Ewelina Ewa Książek, Małgorzata Janczar-Smuga, Jerzy Jan Pietkiewicz and Ewa Walaszczyk

Molecules 2023, 28(7), 3268; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28073268 - 06 Apr 2023

Cited by 2 | Viewed by 1386

Abstract

Citric acid is currently produced by submerged fermentation of sucrose with the aid of Aspergillus niger mold. Its strains are characterized by a high yield of citric acid biosynthesis and no toxic by-products. Currently, new substrates are sought for production of citric acid by submerged fermentation. Waste materials such as glycerol or pomace could be used as carbon sources in the biosynthesis of citric acid. Due to the complexity of the metabolic state in fungus, there is an obvious need to optimize the important medium constituents to enhance the accumulation of desired product. Potential optimization approach is a statistical method, such as the central composite rotatable design (CCRD). The aim of this study was to increase the yield of citric acid biosynthesis by Aspergillus niger PD-66 in media with waste glycerol as the carbon source. A mathematical method was used to optimize the culture medium composition for the biosynthesis of citric acid. In order to maximize the efficiency of the biosynthesis of citric acid the central composite, rotatable design was used. Waste glycerol and ammonium nitrate were identified as significant variables which highly influenced the final concentration of citric acid (Y₁), volumetric rate of citric acid biosynthesis (Y₂), and yield of citric acid biosynthesis (Y₃). These variables were subsequently optimized using a central composite rotatable design. Optimal values of input variables were determined using the method of the utility function. The highest utility value of 0.88 was obtained by the following optimal set of conditions: waste glycerol—114.14 g∙L⁻¹and NH₄NO₃—2.85 g∙L⁻¹. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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17 pages, 1079 KiB

Open AccessArticle

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines

by Urszula Błaszczyk, Paweł Satora and Łukasz Noga

Molecules 2022, 27(21), 7478; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27217478 - 02 Nov 2022

Cited by 1 | Viewed by 1318

Abstract

The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the S. kudriavzevii co-culture. The addition of S. kudriavzevii to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the ethanol content was higher. The mixed cultures of S. cerevisiae and S. kudriavzevii increased the level of volatile compounds in white grape wines. Wines fermented with the co-culture of S. kudriavzevii were characterized by a more diversified ester profile. The mixed cultures of S. cerevisiae and S. kudriavzevii raised the levels of terpenes in white wines. The most promising results were obtained for mixed culture variants, in which S. kudriavzevii was sequentially inoculated on the sixth day of fermentation. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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19 pages, 753 KiB

Open AccessArticle

Effect of the Addition of Buckwheat Sprouts Modified with the Addition of Saccharomyces cerevisiae var. boulardii to an Atherogenic Diet on the Metabolism of Sterols, Stanols and Fatty Acids in Rats

by Marta Molska, Julita Reguła, Anna Grygier, Agata Muzsik-Kazimierska, Magdalena Rudzińska and Anna Gramza-Michałowska

Molecules 2022, 27(14), 4394; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27144394 - 08 Jul 2022

Cited by 5 | Viewed by 2086

Abstract

The aim of the study was to evaluate the effect of the addition of Fagopyrum esculentum Moench buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii to an atherogenic diet on the metabolism of sterols and fatty acids in rats. It was noticed in the study that the group fed with modified sprouts (HFDPRS) had a greater amount of sterols by 75.2%, compared to the group fed on an atherogenic diet (HFD). The content of cholesterol in the liver and feces was lower in the HFDPRS group than the HFD group. In the serum of the HFDPRS group, a more significant amount of the following acids was observed: C18:2 (increase by 13.5%), C20:4 (increase by 15.1%), and C22:6 (increase by 13.1%), compared to the HFDCS group. Regarding the biochemical parameters, it was noted that the group fed the diet with the addition of probiotic-rich sprouts diet had lower non-HDL, LDL-C and CRP ratios compared to the group fed the high-fat diet. The obtained results indicate that adding modified buckwheat sprouts to the diet by adding the probiotic strain of the yeast may have a significant impact on the metabolism of the indicated components in the organism. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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19 pages, 1525 KiB

Open AccessArticle

Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk

by Kamil Szopa, Agata Znamirowska-Piotrowska, Katarzyna Szajnar and Małgorzata Pawlos

Molecules 2022, 27(9), 3028; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27093028 - 08 May 2022

Cited by 5 | Viewed by 2484

Abstract

Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s milk fermented with Lactobacillus acidophilus, Lacticaseibacillus casei, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus. The effects of storage time, type and dose of collagen, and different probiotic bacteria on the physicochemical, organoleptic and microbiological properties of fermented sheep’s milk at 1 and 21 days of refrigerated storage were investigated. The addition of collagen to sheep’s milk increased the pH value after fermentation and reduced the lactic acid contents of fermented milk compared to control samples. After fermentation, the number of probiotic bacteria cells was higher than 8 log cfu g⁻¹. In sheep’s milk fermented by L. acidophilus and L. casei, good survival of bacteria during storage was observed, and there was no effect of collagen dose on the growth and survival of both strains. The addition of collagen, both in the form of hydrolysate and bovine collagen, resulted in darkening of the color of the milk and increased the sweet taste intensity of the fermented sheep’s milk. However, the addition of hydrolysate was effective in reducing syneresis in each milk sample compared to its control counterpart. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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15 pages, 1606 KiB

Open AccessArticle

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

by Patrycja Cichońska, Anna Ziębicka and Małgorzata Ziarno

Molecules 2022, 27(8), 2558; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27082558 - 15 Apr 2022

Cited by 12 | Viewed by 2727

Abstract

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes. Full article

(This article belongs to the Special Issue The Impact of Advances in Fermentation Processes on the Chemical Composition of the Final Product)

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