Feature Review Papers in Fermentation for Food and Beverages 2024

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 3236

Special Issue Editor

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to collecting high-quality review papers on all aspects of Fermentation for Food and Beverages. We welcome contributions from researchers who can offer insights on the latest developments in this field, including those related to microbial species and biotechnologies. We also encourage authors to invite relevant experts and colleagues to contribute to this Special Issue.

We strongly prefer full-length, comprehensive reviews, as they provide a more in-depth examination of the topic. Our goal is to share the latest scientific advancements with a large audience. Therefore, we invite authors to submit their best work and help us disseminate knowledge across the scientific community. We look forward to receiving your contributions and making this Special Issue a success.

Prof. Dr. Antonio Morata
Guest Editor

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Keywords

  • Saccharomyces
  • non-Saccharomyces
  • Lachancea thermotolerans
  • torulaspora delbrueckii
  • metschnikowia pulcherrima
  • hanseniaspora vineae
  • brettanomyces/dekkera
  • lactic acid bacteria
  • Lactiplantibacillus plantarum
  • bioprotection
  • biocontrol
  • sensory profile
  • off-flavors
  • bacteriocins
  • zymocins
  • enzymes
  • emerging technologies
  • aroma
  • color
  • functional foods
  • mixed fermentations
  • co-inoculations
  • sequential inoculations

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Published Papers (1 paper)

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22 pages, 1188 KiB  
Review
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
by Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz
Fermentation 2024, 10(8), 380; https://doi.org/10.3390/fermentation10080380 - 25 Jul 2024
Viewed by 2907
Abstract
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance [...] Read more.
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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