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Foods
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Application of Bioprotective Strains in Food
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Application of Bioprotective Strains in Food

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

Deadline for manuscript submissions: closed (30 August 2021) | Viewed by 8060

Special Issue Editors

Prof. Dr. María José Benito

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Guest Editor
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: food microbiology; beneficial microbes; natural bioactive compounds; prebiotic; food safety; proteins; enzymes; food quality
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Santiago Ruiz-Moyano

E-Mail Website
Co-Guest Editor
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
Interests: food microbiology; beneficial microbes; protective strains; starter cultures; prebiotic; food quality; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The application of bioprotective strains to improve the safety and stability of food and beverages is currently of great interest. Interesting research on biocontrol in the production of meat and dairy products and, to a lesser extent, in the manufacture of agricultural commodities is being undertaken. The growing increase in the food-consumption-induced transmission of pathogenic microorganisms through the food chain and the efforts to avoid the use of chemical compounds in food supports the need for research into alternative methods of preservation in this type of food. Different types of microorganisms, such as bacteria, yeasts, and moulds, produce compounds that control the growth of pathogenic microorganisms. Microorganisms and substances that can be used in biocontrol are of great importance, especially regarding their identification, activity, production conditions, antimicrobial mechanisms, and food application.

For this Special Issue of Foods, we invite authors to submit original research articles, short communications, and review papers covering at least one of the following topics:

  • Identification and characterization of novel bioprotective strains;
  • Antimicrobial mechanisms of bioprotective cultures in different foods;
  • The application of bioprotective cultures to extend their shelf life;
  • The influence of environmental conditions on the production of bioprotective compounds;
  • The impact of emerging food processing methods on the development of bioprotective technologies based on microorganisms.

Prof. María José Benito
Prof. Santiago Ruiz-Moyano
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 biopreservation
  • antimicrobial mechanisms
  • pathogens and spoilage microorganisms
  • environmental conditions
  • food preservation

Published Papers (3 papers)

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Research

13 pages, 652 KiB  
Article
Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products
by María Ángeles Rivas, María José Benito, Santiago Ruíz-Moyano, Alberto Martín, María de Guía Córdoba, Almudena V. Merchán and Rocío Casquete
Foods 2021, 10(9), 2113; https://doi.org/10.3390/foods10092113 - 07 Sep 2021
Cited by 5 | Viewed by 2149
Abstract
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the [...] Read more.
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers. Full article
(This article belongs to the Special Issue Application of Bioprotective Strains in Food)
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13 pages, 19521 KiB  
Article
Impact of a Novel Nano-Protectant on the Viability of Probiotic Bacterium Lactobacillus casei K17
by Jinsong Wang and Lanming Chen
Foods 2021, 10(3), 529; https://doi.org/10.3390/foods10030529 - 04 Mar 2021
Cited by 12 | Viewed by 2613
Abstract
Probiotics are considered as desirable alternatives to antibiotics because of their beneficial effects on the safety and economy of farm animals. The protectant can ensure the viability of probiotics, which is the prerequisite of the beneficial effects. The objective of this study was [...] Read more.
Probiotics are considered as desirable alternatives to antibiotics because of their beneficial effects on the safety and economy of farm animals. The protectant can ensure the viability of probiotics, which is the prerequisite of the beneficial effects. The objective of this study was to evaluate the effects of a novel nano-protectant containing trehalose, skim milk powder, phytoglycogen nanoparticles, and nano-phytoglycogen Pickering emulsions on the viability of Lactobacillus casei K17 under different conditions. The results indicated that the optimal concentration of the carbohydrate substrate was determined to be 10% skim milk powder (w/w) instead of trehalose. The combination of 10% skim milk powder (w/w), 1% phytoglycogen nanoparticles (w/w), and 10% Pickering emulsions (w/w) was selected as the optimal component of the protectant. Trilayer protectants with an optimal component had a more significant protective effect on the bacteria than that of the monolayer and bilayer protectants, or the control in feed storage, freeze-drying, and simulated gastrointestinal environment. A scanning electron microscope was used to monitor the morphological characteristics of the protectants for different layers on L. casei. In conclusion, the trilayer protectant exhibited a substantial effect on L. casei during storage and consumption, which could be used in the feed and functional food. Full article
(This article belongs to the Special Issue Application of Bioprotective Strains in Food)
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22 pages, 2341 KiB  
Article
Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards
by Catalina M. Cabañas, Alejandro Hernández, Ana Martínez, Paula Tejero, María Vázquez-Hernández, Alberto Martín and Santiago Ruiz-Moyano
Foods 2020, 9(12), 1864; https://doi.org/10.3390/foods9121864 - 14 Dec 2020
Cited by 24 | Viewed by 2692
Abstract
Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are [...] Read more.
Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are predominant in spoiled bunches. In this work, 54 native yeasts from vineyards were screened by direct confrontation in potato dextrose agar plates as antagonists against P. glabrum. Isolates of Pichia terricola, Aureobasidium pullulans, and Zygoascus meyerae were selected for their antagonist activity in vitro, plus isolates of Pichia kudriavzevii, Hormonema viticola, and Hanseniaspora uvarum were used as negative controls. However, in vivo, confrontations in wounded grapes showed disagreement with direct confrontation in vitro. P. terricola, P. kudriavzevii, H. viticola, Z. meyerae, and H. uvarum significantly reduced the incidence of P. glabrum on grapes. Nevertheless, P. terricola, H. viticola, and H. uvarum themselves spoiled the wounded grapes. Inhibitions were associated with different mechanisms such as the production of volatile organic compounds (VOCs), lytic enzymes, biofilm formation, and competition for nutrients. The isolates of P. kudriavzevii L18 (a producer of antifungal VOCs which completely inhibited the incidence of P. glabrum) and Z. meyerae L29 (with pectinase, chitinase and β-glucanase activity and biofilm formation which reduced 70% of the incidence of P. glabrum) are proposed as suitable biocontrol agents against P. glabrum. Full article
(This article belongs to the Special Issue Application of Bioprotective Strains in Food)
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