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Fermentation
Special Issues
Recent Trends in Lactobacillus and Fermented Food, 2nd Edition
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Recent Trends in Lactobacillus and Fermented Food, 2nd Edition

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

Deadline for manuscript submissions: 30 June 2024 | Viewed by 5094

Special Issue Editors

Dr. Laura Stan

E-Mail Website
Guest Editor
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
Special Issues, Collections and Topics in MDPI journals
Dr. Simona Chis

E-Mail Website
Guest Editor
Department of Food Technology, Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania
Interests: food technology; bioactive compounds; food waste; fermentation; lactic acid bacteria; gluten free products; food products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation involves a challenging technological process which aims to improve the nutritional, textural and sensorial characteristics of the final products. For the last 5000 years, fermentation has been used in the manufacturing of different food products. Today, it could be considered a valuable strategy to overcome numerous technologically issues in any food category, such as bakery and pastry products, milk and dairy products, meat and meat products, alcoholic and non-alcoholic beverages. The use of lactic acid bacteria and yeast in the fermentation of different substrates could lead to the enrichment of bioactive compounds by enhancing their bioavailability in the final products, and to an improvement of their textural properties and sensorial attributes. At the same time, using fermentation in different food products’ manufacturing could enhance their shelf life due to the development of different organic acids such as lactic or acetic ones.

The aim of this Special Issue is to publish innovative researches and reviews regarding the isolation/utilisation of new lactic acid bacteria and yeast strains, their adaptability during the fermentation process and their influence on the final products’ quality.

This is 2.0 version of special issue, the original one can be viewed here:
https://www.mdpi.com/journal/fermentation/special_issues/Lactobacillus_ferment.

Dr. Laura Stan
Dr. Simona Chis
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 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. Fermentation 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 2600 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 bacteria
  • fermentation
  • adaptability
  • bioactive compounds
  • textural and sensory attributes
  • nutritional value

Published Papers (4 papers)

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Research

24 pages, 2265 KiB  
Article
Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential
by Ivana Micaela Nuñez, María Cecilia Verni, Fernando Eloy Argañaraz Martinez, Jaime Daniel Babot, Victoria Terán, Mariana Elizabeth Danilovich, Elena Cartagena, María Rosa Alberto and Mario Eduardo Arena
Fermentation 2024, 10(4), 209; https://doi.org/10.3390/fermentation10040209 - 11 Apr 2024
Viewed by 1267
Abstract
This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as [...] Read more.
This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science. Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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14 pages, 2049 KiB  
Article
Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model
by Jhunior Marcia, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav and Ricardo S. Aleman
Fermentation 2024, 10(4), 199; https://doi.org/10.3390/fermentation10040199 - 8 Apr 2024
Viewed by 737
Abstract
Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment against anemia, a laxative effect, and the reduction of [...] Read more.
Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment against anemia, a laxative effect, and the reduction of bleeding. Yogurt is a vehicle for functional ingredients. As a result, this investigation aims to examine the application of Cassia grandis pulp as an anti-anemic and anti-dyspepsia agent in enriched yogurt. Carao pulp powder was added to milk at 0%, 0.5%, 1%, and 3% to produce yogurt. The bioavailability characteristics of iron deficiency anemia were analyzed in albino rats, which were studied for 4 weeks. Other groups of rats were used to set up the dyspepsia model by being fed a high-fat and high-calorie diet. Intestinal propulsion rate, gastric emptying rate, small intestinal contraction, motilin levels, and intestinal muscle tension were analyzed in rats with dyspepsia. Yogurt with 3% carao pulp powder restored ferritin, hemoglobin, total protein and iron at the end of the 4-week feeding period, with significant competition revealed in calcium and zinc absorbance. Furthermore, yogurt with 3% carao pulp powder improved intestinal propulsion rate, gastric emptying rate, small intestinal contraction, motilin levels, and intestinal muscle tension in dyspepsia rats. Carao can be recommended as an anti-anemia supplement in yogurt fortification. Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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15 pages, 9477 KiB  
Article
Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model
by Elisa C. Ale, José M. Irazoqui, Analía Ale, Guillermo H. Peralta, Melisa Puntillo, Patricia Burns, Gabriela Correa Olivar, Jimena Cazenave, Carina V. Bergamini, Ariel F. Amadio and Ana G. Binetti
Fermentation 2024, 10(2), 77; https://doi.org/10.3390/fermentation10020077 - 25 Jan 2024
Viewed by 1334
Abstract
Limosilactobacillus fermentum Lf2 (Lf2) is an autochthonous strain that produces high levels of exopolysaccharides (EPS). The objective of this work was to evaluate the probiotic potential of Lf2 and its relationship with these metabolites in a mouse model of TNBS (trinitrobenzene sulfonic acid)-induced [...] Read more.
Limosilactobacillus fermentum Lf2 (Lf2) is an autochthonous strain that produces high levels of exopolysaccharides (EPS). The objective of this work was to evaluate the probiotic potential of Lf2 and its relationship with these metabolites in a mouse model of TNBS (trinitrobenzene sulfonic acid)-induced chronic colitis. Mice were treated intrarectally with increasing doses of TNBS resuspended in 50% ethanol for 14 days. In parallel, they received different treatments by gavage (lactose 10% as the matrix): freeze-dried Lf2 (L); purified EPS (E); and lactose 10% (T). A healthy control group (H) was treated with 50% alcohol without TNBS (intrarectally) and 10% lactose (by gavage). In the small intestine, there was a significant increase in IgA levels for the group that received EPS and a decrease in IFN-γ for mice treated with the strain compared to the other groups. In the large intestine, IL-2 and IFN-γ presented the lowest levels in the groups treated with EPS and the strain. The concentrations of acetic and propionic acids in mice that received Lf2 were the highest, while the levels of butyric acid were comparable to the healthy control group. An increase in the abundance of SCFA-producing bacteria was observed for mice treated with EPS and the strain in comparison with the colitis control group. The enzyme activity of catalase was higher in all the treatments compared to the TNBS-induced colitis control mice. To summarize the results obtained, a principal component analysis (PCA) was performed, clearly grouping the treatments in different clusters according to the variables studied. This is one of the first studies to address the role of a potential probiotic strain in a chronic colitis mouse model, trying to elucidate the relationship between its properties and the EPS synthesized. Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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17 pages, 3475 KiB  
Article
Lactic Acid Bacteria-Fermented Diet Containing Bacterial Extracellular Vesicles Inhibited Pathogenic Bacteria in Striped Beakfish (Oplegnathus fasciatus)
by Bao-Hong Lee, Yeh-Fang Hu, Yu-Ting Chu, Yu-Sheng Wu, Wei-Hsuan Hsu and Fan-Hua Nan
Fermentation 2024, 10(1), 49; https://doi.org/10.3390/fermentation10010049 - 9 Jan 2024
Viewed by 1165
Abstract
In recent years, probiotics have received considerable attention for improving the health of aquaculture organisms, such as fish and shrimp, by stimulating immune activity and increasing growth rates. Oplegnathus fasciatus is a common and economically important cultured fish species in Asia. In this [...] Read more.
In recent years, probiotics have received considerable attention for improving the health of aquaculture organisms, such as fish and shrimp, by stimulating immune activity and increasing growth rates. Oplegnathus fasciatus is a common and economically important cultured fish species in Asia. In this study, we aimed to investigate the potential of lactic acid bacteria (LAB; Limosilactobacillus reuteri)-fermented feed to promote growth and enhance immune function in O. fasciatus. The feed contained the highest proportion of LAB after L. reuteri fermentation for 3 days in anaerobic conditions. Oplegnathus fasciatus was fed LAB-fermented feed for 30 days. The administration of LAB-fermented feed (live bacteria > 109 CFU/g) significantly increased the growth rate (weight gain = 174.8%; FCR = 4.23) and intestinal probiotic levels of O. fasciatus. After LAB-fermented feeding, the immunity index was evaluated by superoxide anion production, the phagocytic activity of leukocytes, and bactericidal and lysozyme activities in the serum of O. fasciatus. We found that LAB-fermented feed treatment potentially elevated the proportions of intestinal Bifidobacterium, Blautia, and Dorea species and reduced pathogenic bacterial growth (Acinetobacter, Escherichia_Shigella, and Megasphaera) in O. fasciatus. This study demonstrated that LAB-fermented feed containing extracellular vesicles improves growth performance and the inhibition of pathogenic Acinetobacter baumannii. Full article
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food, 2nd Edition)
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