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Applied Microbiology
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Current Trends in the Applications of Probiotics and Other Beneficial...
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Current Trends in the Applications of Probiotics and Other Beneficial Microbes

A special issue of Applied Microbiology (ISSN 2673-8007).

Deadline for manuscript submissions: 31 December 2024 | Viewed by 4064

Special Issue Editor

Dr. Sabina Fijan

E-Mail Website
Guest Editor
Faculty of Health Sciences, University of Maribor, Žitna Ulica 15, 2000 Maribor, Slovenia
Interests: probiotics; beneficial microbes; antimicrobial effect; lactobacilli; bifidobacteria; fermented foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Beneficial microbes are abundant and all around us, as they are adaptable to many environments. One important group of beneficial microbes are probiotics, which are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. Probiotics and other beneficial microbes can have many beneficial effects on their hosts via modulation of the gut microbiota. They can also influence other parts of the body via various axes in humans and animals, such as the gut–microbiota–brain axis, gut–microbiota–skin axis, gut–vagina axis, etc. Other beneficial microbes include microbes, which are responsible for the fermentation of foods such as yoghurt, kefir, kombucha, kimchi, and many others. The beneficial effect of these foods is enhanced due to the microbial production of nutrients, antimicrobial and antioxidant substances, as well as bioactive peptides. Last of all, microbes play a dominant role in regulating the biogeochemical cycles on our planet. The potential topics of this Special Issue will focus on the many applications of beneficial microbes including, but not limited to: beneficial microbes and host–microbiome modulation; beneficial microbes and fermented foods; novel beneficial microbes; and beneficial microbes and ecology.

Dr. Sabina Fijan
Guest Editor

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. Applied Microbiology is an international peer-reviewed open access quarterly 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 1000 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

  • probiotics
  • beneficial microbes
  • host–microbiome modulation
  • fermented foods
  • ecology

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Published Papers (4 papers)

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Research

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14 pages, 1420 KiB  
Article
Obtaining Novel Vitamin B12 Production Strains Acetobacter malorum HFD 3141 and Acetobacter orientalis HFD 3031 from Home-Fermented Sourdough
by Lisa Stumpf, Stefan Schildbach and Aidan Coffey
Appl. Microbiol. 2024, 4(3), 986-999; https://doi.org/10.3390/applmicrobiol4030067 - 23 Jun 2024
Viewed by 540
Abstract
Vitamin B12 is a critical nutrient in vegan and vegetarian lifestyles as plant-based vitamin sources are rare. Traditional fermented foods could be enriched by adding vitamin B12-producing bacteria to offer non-animal vitamin sources. The aim was to isolate a vitamin [...] Read more.
Vitamin B12 is a critical nutrient in vegan and vegetarian lifestyles as plant-based vitamin sources are rare. Traditional fermented foods could be enriched by adding vitamin B12-producing bacteria to offer non-animal vitamin sources. The aim was to isolate a vitamin B12 producer that is capable of producing the human-active vitamin even at low pH values so that it can be used in fruit juice fortification. Therefore, fermented foods (homemade and industrial) and probiotics were screened for vitamin B12 production strains. A modified microbiological vitamin B12 assay based on Lactobacillus delbrueckii subsp. lactis DSM 20355 was used to identify vitamin B12-containing samples and the presence of vitamin B12-producing strains. The screening resulted in isolating several positive strains for vitamin B12 formation derived from sourdough. Mass spectrometry confirmed the biosynthesis of solely the human physiologically active form. Species identification carried out by the German Strain Collection of Microorganisms and Cell Cultures resulted in two species: Acetobacter orientalis and Acetobacter malorum, of which two isolates were further characterised. The potential for cobalamin biosynthesises in food matrixes was demonstrated for A. malorum HFD 3141 and A. orientalis HFD 3031 in apple juice at different pH values (2.85–3.80). The isolates synthesised up to 18.89 µg/L and 7.97 µg/L vitamin B12 at pH 3.80. The results of this study suggest that acetic acid bacteria (AAB) and fermented acetic acid foods are promising resources for vitamin B12 and its producers, which might have been overlooked in the past. Full article
(This article belongs to the Special Issue Current Trends in the Applications of Probiotics and Other Beneficial Microbes)
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16 pages, 2248 KiB  
Article
Reduced Infestation Levels of Lepeophtheirus salmonis in Atlantic Salmon (Salmo salar) following Immersion Exposure to Probiotic Aliivibrio spp.
by Marius Steen Dobloug, Camilla Skagen-Sandvik, Øystein Evensen, Koestan Gadan, Marit Jørgensen Bakke, Henning Sørum and Kira Salonius
Appl. Microbiol. 2023, 3(4), 1339-1354; https://doi.org/10.3390/applmicrobiol3040090 - 30 Nov 2023
Viewed by 1393
Abstract
Salmon lice (Lepeophtheirus salmonis) constitute a major challenge during the production of farmed Atlantic salmon in Norway. Preventive measures are considered to have a higher impact on sustainable control than lice treatment. Therefore, the studies presented here aimed to document the [...] Read more.
Salmon lice (Lepeophtheirus salmonis) constitute a major challenge during the production of farmed Atlantic salmon in Norway. Preventive measures are considered to have a higher impact on sustainable control than lice treatment. Therefore, the studies presented here aimed to document the preventive effects of probiotic Aliivibrio spp. on lice infestation in experimental challenges. A reduction in salmon lice attachment success (58–65%) was observed in two separate aquarium trials, where Atlantic salmon were exposed to different compositions of Aliivibrio species 91 and 155 days prior to lice challenge. In a third trial, no difference in attachment was observed in groups exposed to probiotics 58 days prior to lice challenge compared to controls. However, a relative reduction in lice counts was seen on movable stages later in the trial. High levels of probiotic bacteria had no impact on lice viability in an in vitro bioassay on the preadult life stage; thus, the mechanism behind the preventative effect remains unknown. In conclusion, probiotic Aliivibrio bacteria can likely be used as a preventive tool to reduce salmon louse infestations in the salmon industry. The mechanism is still unknown, and this novel approach to lice control warrants further investigation to understand its optimal use and potential. Full article
(This article belongs to the Special Issue Current Trends in the Applications of Probiotics and Other Beneficial Microbes)
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Review

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12 pages, 323 KiB  
Review
Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica
by Sabina Fijan, Polona Fijan, Lei Wei and Maria L. Marco
Appl. Microbiol. 2024, 4(3), 1165-1176; https://doi.org/10.3390/applmicrobiol4030079 - 28 Jul 2024
Viewed by 349
Abstract
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus Brassica, such [...] Read more.
Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus Brassica, such as cabbage, broccoli, and cauliflower, are commonly used to produce fermented foods like sauerkraut, kimchi, pao cai, fermented turnips, and others. These foods are rich in lactic acid bacteria (LAB) and bioactive compounds, which contribute to their potential health-promoting properties. We examined 12 clinical trials investigating fermented foods of the genus Brassica. These studies, which mainly assessed the health benefits of kimchi or sauerkraut consumption, found that regular intake can alleviate symptoms of irritable bowel syndrome (IBS), aid weight loss, and enhance metabolic health. Seven observational studies also observed health benefits when consuming fermented foods of the genus Brassica. Six of the seven observational studies on kimchi intake linked kimchi intake to reduced obesity risk and other health benefits. An observational study linked sauerkraut and cabbage consumption to reduced breast cancer risk. Despite these findings, the exact roles of various microorganisms and bioactive compounds within these health effects require further investigation. This review underscores the potential of fermented cruciferous vegetables as functional foods, and advocates for more clinical trials and mechanistic studies to understand and optimize their health benefits. Full article
(This article belongs to the Special Issue Current Trends in the Applications of Probiotics and Other Beneficial Microbes)
16 pages, 1176 KiB  
Review
Beneficial Plant–Microbe Interactions and Stress Tolerance in Maize
by Saroj Burlakoti, Ananta R. Devkota, Shital Poudyal and Amita Kaundal
Appl. Microbiol. 2024, 4(3), 1000-1015; https://doi.org/10.3390/applmicrobiol4030068 - 25 Jun 2024
Viewed by 867
Abstract
Beneficial microbes are crucial for improving crop adaptation and growth under various stresses. They enhance nutrient uptake, improve plant immune responses, and help plants tolerate stresses like drought, salinity, and heat. The yield potential of any crop is significantly influenced by its associated [...] Read more.
Beneficial microbes are crucial for improving crop adaptation and growth under various stresses. They enhance nutrient uptake, improve plant immune responses, and help plants tolerate stresses like drought, salinity, and heat. The yield potential of any crop is significantly influenced by its associated microbiomes and their potential to improve growth under different stressful environments. Therefore, it is crucial and exciting to understand the mechanisms of plant–microbe interactions. Maize (Zea mays L.) is one of the primary staple foods worldwide, in addition to wheat and rice. Maize is also an industrial crop globally, contributing 83% of its production for use in feed, starch, and biofuel industries. Maize requires significant nitrogen fertilization to achieve optimal growth and yield. Maize plants are highly susceptible to heat, salinity, and drought stresses and require innovative methods to mitigate the harmful effects of environmental stresses and reduce the use of chemical fertilizers. This review summarizes our current understanding of the beneficial interactions between maize plants and specific microbes. These beneficial microbes improve plant resilience to stress and increase productivity. For example, they regulate electron transport, downregulate catalase, and upregulate antioxidants. We also review the roles of plant growth-promoting rhizobacteria (PGPR) in enhancing stress tolerance in maize. Additionally, we explore the application of these microbes in maize production and identify major knowledge gaps that need to be addressed to utilize the potential of beneficial microbes fully. Full article
(This article belongs to the Special Issue Current Trends in the Applications of Probiotics and Other Beneficial Microbes)
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