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Novel Perspectives in Food Fermentation: Safety, Quality and Health
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Novel Perspectives in Food Fermentation: Safety, Quality and Health

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

Deadline for manuscript submissions: closed (15 March 2024) | Viewed by 6675

Special Issue Editors

Dr. Huipeng Liang

E-Mail Website
Guest Editor
National Marine Food Engineering Technology Research Center, Dalian Polytechnic University, Dalian, China
Interests: food microbiology; fermented food; microecology
Special Issues, Collections and Topics in MDPI journals
Dr. Xinping Lin

E-Mail Website
Guest Editor
National Marine Food Engineering Technology Research Center, Dalian Polytechnic University, Dalian, China
Interests: fermented food; starter culture; flavor; lactic acid bacteria; yeast
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation has been utilized for food preservation for thousands of years. This process not only extends the shelf-life of foods and beverages, but it also improves nutrition, health, and disease prevention in a safe and effective manner. Understanding the succession of microorganisms, developing novel process methods, and seeking new starter cultures to deal with changing consumer preferences are all aspects of researching fermented food. A better knowledge of fermentation at the molecular level is required to support and develop the production of sustainable fermented foods with high nutritional characteristics.

The goal of this Special Issue is to collect original research articles and reviews on the topics of cutting-edge approaches to food fermentation by compiling studies on traditional and unconventional food matrix fermentation, functional compounds produced through fermentation, and fermentations increasing quality and safety standards. We also encourage the submission of articles detailing innovative methods that shed light on the microbial population, collaboration that integrates traditional foods into contemporary diets, and viewpoints that use unusual substrates or food byproducts through fermentation.

Dr. Huipeng Liang
Dr. Xinping Lin
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. Foods 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 2900 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

  • food fermentation
  • food microbiology
  • starter cultures
  • lactic acid bacteria
  • yeast
  • foodborne pathogenic microorganisms
  • bioprocesses
  • functional compounds
  • food safety
  • food quality

Published Papers (4 papers)

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Research

15 pages, 2661 KiB  
Article
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
by Xiaoya Wu, Yue Zhang, Baoshan Zhang, Honglei Tian, Yan Liang, Hui Dang and Yu Zhao
Foods 2023, 12(23), 4242; https://doi.org/10.3390/foods12234242 - 24 Nov 2023
Viewed by 960
Abstract
In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that Komagataeibacter was the most predominant bacterium. Aspergillus and [...] Read more.
In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that Komagataeibacter was the most predominant bacterium. Aspergillus and Zygosaccharomyces were the dominant fungi before fermentation whereas Zygosaccharomyces and Derkella were the dominant fungi after 3 days of fermentation. The physicochemical analysis revealed that acetic acid, glucuronic acid, and polyphenols increased by 10.22 g/L, 0.08 g/L, and 177.40 mg/L, respectively, by the end of fermentation. The GC-MS analysis showed that a total of 49 volatile compounds were detected during the fermentation. Moreover, there were great differences in volatile components among the kombucha samples with different fermentation times. Furthermore, the relevance among microbial community and volatile compounds was evaluated through correlation network analysis. The results suggested that Komagataeibacter, Aspergillus, Zygosaccharomyces, and Dekkera were closely related to the main volatile compounds of FBT kombucha. The results in this study may provide deep understanding for constructing the microbiota and improving the quality of FBT kombucha. Full article
(This article belongs to the Special Issue Novel Perspectives in Food Fermentation: Safety, Quality and Health)
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15 pages, 2501 KiB  
Article
Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
by Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji and Huipeng Liang
Foods 2023, 12(19), 3565; https://doi.org/10.3390/foods12193565 - 26 Sep 2023
Cited by 6 | Viewed by 1807
Abstract
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for the fermentation of cider to [...] Read more.
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for the fermentation of cider to determine differences in aroma material, and the determination of odor activity value (OAV) is applied less frequently in research. Through Rhodotorula mucilaginosa, Debaryomyces hansenii, Zygosaccharomyces bailii, and Kluyveromyces Marxianus, four different strains of non-Saccharomyces yeast fermented cider, and it was found that, in both the chemical composition and flavor of material things, compared with monoculture-fermented cider using S. cerevisiae, all differences were significant. Co-inoculated fermentation significantly improved the flavor and taste of cider. As in the volatile compounds of OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation fermented group 955.49 μg/L) provides vegetable cheese fragrance and decanoic acid, ethyl ester (Sc 683.19 μg/L, co-inoculation fermented group 694.98 μg/L) a creamy fruity fragrance, etc., and the average content increased after co-inoculated fermentation. Phenylethyl alcohol, which can produce a rose scent, was relatively abundant in cider samples and varied greatly among the groups. Moreover, the contents of ethyl lactate and 1-butanol in the Sc+Rm (ciders fermented by S. cerevisiae and R. mucilaginosa) were the highest of all of the cider samples. Different types of non-Saccharomyces yeast produced cider with different flavor characteristics. This study demonstrates that different species of non-Saccharomyces yeast do have an important impact on the characteristics of cider and that co-inoculation with non-Saccharomyces yeast and S. cerevisiae for cider fermentation may be a strategy to improve the flavor of cider. Full article
(This article belongs to the Special Issue Novel Perspectives in Food Fermentation: Safety, Quality and Health)
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24 pages, 2303 KiB  
Article
Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening
by Rasha A. Ibrahim, Baraka A. Abd El-Salam, Tawfiq Alsulami, Hatem S. Ali, Karolina Hoppe and Ahmed Noah Badr
Foods 2023, 12(19), 3548; https://doi.org/10.3390/foods12193548 - 24 Sep 2023
Viewed by 1329
Abstract
The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to [...] Read more.
The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life. Full article
(This article belongs to the Special Issue Novel Perspectives in Food Fermentation: Safety, Quality and Health)
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14 pages, 5177 KiB  
Article
Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)
by Si-Xia Wu, Ruo-Gu Xiong, Jin Cheng, Xiao-Yu Xu, Guo-Yi Tang, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ren-You Gan and Hua-Bin Li
Foods 2023, 12(16), 3010; https://doi.org/10.3390/foods12163010 - 10 Aug 2023
Cited by 3 | Viewed by 1705
Abstract
Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages. The antioxidant activities, total phenolic contents, concentrations of [...] Read more.
Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages. The antioxidant activities, total phenolic contents, concentrations of bioactive components, and sensory scores of two kombucha beverages were assessed. Additionally, effects of fermentation with or without tea residues on kombucha beverages were compared. The results found that two kombucha beverages possessed strong antioxidant activities and high scores of sensory analysis. In addition, fermentation with golden-flower tea residues could remarkably enhance the antioxidant activity (maximum 2.83 times) and total phenolic contents (3.48 times), while fermentation with honeysuckle tea residues had a minor effect. Furthermore, concentrations of several bioactive compounds could be increased by fermentation with golden-flower tea residues, but fermentation with honeysuckle-flower tea residues had limited effects. Moreover, the fermentation with or without tea residues showed no significant difference on sensory scores of golden-flower tea kombucha and honeysuckle-flower tea kombucha, and golden-flower tea kombucha had higher sensory scores than honeysuckle-flower tea kombucha. Therefore, it might be a better strategy to produce golden-flower tea kombucha by fermentation with tea residues, while honeysuckle-flower tea kombucha could be prepared without tea residues. Full article
(This article belongs to the Special Issue Novel Perspectives in Food Fermentation: Safety, Quality and Health)
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