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Physiology, Metabolism and Potential Applications of Lactic Acid Bacteria, Probiotics...
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Physiology, Metabolism and Potential Applications of Lactic Acid Bacteria, Probiotics and Non-Conventional Yeasts in Food Fields

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

Deadline for manuscript submissions: closed (15 January 2020)

Special Issue Editors

Dr. Teresa Zotta

E-Mail Website
Guest Editor
Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
Interests: lactic acid bacteria; probiotics; microbial metabolism; microbial genetics; diversity of microbial communities; stress response; food fermentation; food quality; food nutrition; food safety; dairy products; cereals; antioxidants
Special Issues, Collections and Topics in MDPI journals
Dr. Gianluca Bleve

E-Mail Website
Guest Editor
Institute of Sciences of Food Production, National Research Council, Lecce, Italy
Interests: food biotechnology; microbiology; table olives; fermentation; food products; valorization of agro-food co-products; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) and yeasts play important roles in the production of fermented foods and beverages. LAB are used as a starter and/or adjunct cultures in dairy, meat, cereal and vegetable products to improve their shelf-life and sensory properties. Additionally, several strains with health-promoting features (e.g., immune stimulation, inactivation of carcinogenic substances, prevention of oral, gastrointestinal and urogenital infections) have been characterized and exploited as probiotics.

Among yeasts, those belonging to the genus Saccharomyces are involved in several fermentation processes (e.g., wine, beer and bakery industries). Recent studies, however, have underlined the potential of non-conventional (NC) yeasts (i.e., non-Saccharomyces) to improve the nutritional, organoleptic and safety features of many fermented foods and beverages. NC yeasts, in fact, possess metabolic traits (e.g., alternative pathways for carbon and/or nitrogen sources and product formation, production of aroma compounds, antimicrobial activity, stress tolerance) that could promote biodiversity and biosafety in foods.

The study of the physiological, metabolic and genomic diversity of LAB and NC yeasts as well as their interactions may be useful to promote the fitness and competitiveness of starter, adjunct and probiotic strains in food matrices and human hosts.

Thus, this Special Issue encourages the submission of short communications, original research papers and reviews that contribute to the progression of knowledge on the roles of LAB, probiotics and NC yeasts in food quality and human health.

Dr. Teresa Zotta
Dr. Gianluca Bleve
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

  • Lactic acid bacteria
  • Probiotics
  • Non-conventional yeasts
  • Starter cultures
  • Fermented foods and beverages
  • Food quality
  • Food nutrition
  • Human health

Published Papers (1 paper)

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Research

15 pages, 906 KiB  
Article
Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese
by María Georgina Venegas-Ortega, Adriana Carolina Flores-Gallegos, Cristóbal Noé Aguilar, Raúl Rodríguez-Herrera, José Luis Martínez-Hernández and Guadalupe Virginia Nevárez-Moorillón
Foods 2020, 9(3), 276; https://doi.org/10.3390/foods9030276 - 3 Mar 2020
Cited by 11 | Viewed by 3578
Abstract
The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates [...] Read more.
The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation. Full article
(This article belongs to the Special Issue Physiology, Metabolism and Potential Applications of Lactic Acid Bacteria, Probiotics and Non-Conventional Yeasts in Food Fields)
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