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Role of Microbes in Agriculture and Food
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Role of Microbes in Agriculture and Food

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Agricultural Science and Technology".

Deadline for manuscript submissions: closed (20 February 2023) | Viewed by 16449

Special Issue Editors

Dr. Monika Kordowska-Wiater

E-Mail Website
Guest Editor
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food microbiology; microbiological food analysis; yeasts; fermentation; biotechnological production of sweeteners; probiotics; production of biopreparations; microorganisms in plant protection
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Pytka

E-Mail Website
Guest Editor
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: food microbiology; microbiological food analysis; food fermentation; lactic acid bacteria; probiotics; prebiotics; bacteriocins; exopolisaccharides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are inviting submissions to the Special Issue on Role of Microbes in Agriculture and Food.

This Special Issue is devoted to the positive role of various microorganisms in agriculture and food production. The influence of soil and plant microbiota on the size and quality of crops, storage of raw materials and the quality of food produced has been known for years. The role of microorganisms is very important in ecological plant production, where chemical plant protection is replaced with biopreparations of microbiological origin. The participation of microorganisms in production of fermented or functional food is invaluable. Microbes and their metabolites are also used in preservation of products and protecting them against the growth of microorganisms undesirable for the commercial quality and health safety instead of chemical preservatives. In this Special Issue, we invite submissions of manuscripts concerning all above topics. Both experimental studies as well as comprehensive reviews are welcome.

Dr. Monika Kordowska-Wiater
Dr. Monika Pytka
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. Applied Sciences 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 2400 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

  • starter cultures
  • probiotics
  • fermented food
  • microbial food quality
  • microorganisms in plant and crop protection
  • biopreparations
  • microbial metabolites
  • functional food

Related Special Issue

Published Papers (7 papers)

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Editorial

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2 pages, 178 KiB  
Editorial
Special Issue on Role of Microbes in Agriculture and Food
by Monika Kordowska-Wiater and Monika Pytka
Appl. Sci. 2023, 13(10), 6053; https://doi.org/10.3390/app13106053 - 15 May 2023
Viewed by 883
Abstract
Microorganisms play an important role in human life by influencing agricultural crops, which are raw materials used in the production of food [...] Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)

Research

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16 pages, 2247 KiB  
Article
Usefulness of Potentially Probiotic L. lactis Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese
by Monika Pytka, Monika Kordowska-Wiater, Justyna Wajs, Paweł Glibowski and Ewa Sajnaga
Appl. Sci. 2022, 12(23), 12088; https://doi.org/10.3390/app122312088 - 25 Nov 2022
Cited by 5 | Viewed by 2456
Abstract
Lactococcus lactis bacteria are used as starter cultures in cottage cheese and fermented milk production due to their acidification and contribution in the creation of the characteristic sensory features. The aim of the research was to carry out isolation, genetic identification, and verification [...] Read more.
Lactococcus lactis bacteria are used as starter cultures in cottage cheese and fermented milk production due to their acidification and contribution in the creation of the characteristic sensory features. The aim of the research was to carry out isolation, genetic identification, and verification of the probiotic properties of selected Lactococcus lactis isolates obtained from Polish fermented cow milk and apply the best strains to produce cottage cheese with good rheological and sensory characteristics. The isolates obtained were identified morphologically, biochemically, and with the use of 16S rRNA gene sequencing. After pre-screening two of the tested Lactococcus lactis strains, A13 and A14 were observed to be most tolerant to high NaCl concentrations and bile salts and to acidify milk the most. We confirmed the activity of A13 and A14 against such pathogenic strains as Escherichia coli, Salmonella enterica ssp. enterica, Salmonella enterica ssp. enterica sv. anatum, Staphylococcus aureus, and Enterococcus faecalis. As a potential industrial starter culture with probiotic potential, the selected Lactococcus lactis A13 and A14 strains produced cottage cheese quickly with good sensory (colour, smell, taste, texture) and rheological (viscosity, elasticity) properties. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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19 pages, 6661 KiB  
Article
Streptomyces spp. Biofilmed Solid Inoculant Improves Microbial Survival and Plant-Growth Efficiency of Triticum aestivum
by Karla Gabriela Domínguez-González, J. Jesús Robledo-Medrano, Juan José Valdez-Alarcón, Orlando Hernández-Cristobal, Héctor Eduardo Martínez-Flores, Jorge Francisco Cerna-Cortés, Ma. Guadalupe Garnica-Romo and Raúl Cortés-Martínez
Appl. Sci. 2022, 12(22), 11425; https://doi.org/10.3390/app122211425 - 10 Nov 2022
Cited by 5 | Viewed by 2059
Abstract
Streptomyces species have been successfully used in diverse biotechnological processes; however, little is known about actinobacterial biofilm formation and its use as a biofilmed inoculant. The present study assessed and compared the ability of some plant growth-promoting actinobacterial strains to form biofilms on [...] Read more.
Streptomyces species have been successfully used in diverse biotechnological processes; however, little is known about actinobacterial biofilm formation and its use as a biofilmed inoculant. The present study assessed and compared the ability of some plant growth-promoting actinobacterial strains to form biofilms on a carrier to improve microbial survival and colonize the rhizosphere and roots of Triticum aestivum, resulting in positive interactions and benefits to the plant. Forty-one actinobacterial isolates from Persea americana organic rhizosphere farms were tested on plant growth and biofilm-forming capacities, showing their potential use as bio-fertilizers in agriculture. Three Streptomyces strains were selected and tested for biofilm formation and plant growth-promoting (PGP) features. Biofilms were induced on the perlite carrier and used to inoculate seven treatments with T. aestivum in pot essays, resulting in a >200% increase in root weight and a >400% increase in total biomass. Endophytic colonization was achieved in all the treatments. Microbial survival ranged between 108 and 109 CFU/g after 12 weeks of treatment, indicating actinobacterial permanence on the carrier. Successful consortia formation was observed for mixed-strain treatments, suggesting long-term plant recolonization. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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12 pages, 487 KiB  
Article
Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum
by Beata Paszczyk and Elżbieta Tońska
Appl. Sci. 2022, 12(13), 6558; https://doi.org/10.3390/app12136558 - 28 Jun 2022
Cited by 14 | Viewed by 2151
Abstract
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected [...] Read more.
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9, trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9, trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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15 pages, 983 KiB  
Article
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli
by Maria Teresa Rocchetti, Pasquale Russo, Giuseppe Spano, Letizia De Santis, Ilenia Iarusso, Nicola De Simone, Samira Brahimi, Daniela Fiocco and Vittorio Capozzi
Appl. Sci. 2022, 12(10), 4989; https://doi.org/10.3390/app12104989 - 15 May 2022
Cited by 6 | Viewed by 2400
Abstract
Usually, the search for new candidate probiotics starts from strain isolation, followed by genotypic and phenotypic characterisations. For the best candidates, the final selection criteria, i.e., an efficient biomass production and the survival to stressful conservation processes, may often represent a bottleneck. The [...] Read more.
Usually, the search for new candidate probiotics starts from strain isolation, followed by genotypic and phenotypic characterisations. For the best candidates, the final selection criteria, i.e., an efficient biomass production and the survival to stressful conservation processes, may often represent a bottleneck. The aim of this study is to reverse this classic bottom-up approach, thereby evaluating the in vitro probiotic properties of microbes that are already commercialized and employed in the dairy sector. The major advantage of reversing the traditional scheme is to deal with strains that are already suitable for the scale-up at the industrial level. In this work, four lactobacilli strains were analysed, belonging to the species of Lactiplantibacillus plantarum (strains PLA and PLA2) and Lacticaseibacillus rhamnosus (strains PAR4 and RHM). Both L. plantarum strains showed the best survival under simulated oro-gastrointestinal stress; PLA and PAR4 had the strongest inhibitory activity against all the tested harmful bacteria, with the latter strain showing also the highest percentage of Caco-2 adhesion; RHM was the best biofilm producer on abiotic surface. Finally, cell-free surnatants from all the strain cultures exhibited anti-inflammatory action on THP-1 macrophages. For all the studied strains, it is possible to claim beneficial functional properties other than the technological ones for which they are already marketed. The possible use of the four strains in a mixture could represent a strategy to diversify and maximize their beneficial potential. Nonetheless, future studies are necessary to validate in vivo the observed beneficial properties and to evaluate any effect of the vehicle product on the probiotic aptitude. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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14 pages, 1217 KiB  
Article
A Metagenetic Insight into Microbial Diversity of Spontaneously Fermented Polish Red Wines and an Analysis of Selected Physicochemical Properties
by Monika Kordowska-Wiater, Monika Pytka, Anna Stój, Agnieszka Kubik-Komar, Jakub Wyrostek and Adam Waśko
Appl. Sci. 2022, 12(9), 4373; https://doi.org/10.3390/app12094373 - 26 Apr 2022
Cited by 4 | Viewed by 1877
Abstract
Due to changes in climatic conditions in Poland interest in viticulture and wine production has considerably boosted. One of the worldwide trends in winemaking is use of indigenous strains of yeast and lactic acid bacteria (LAB). The aim of the study was to [...] Read more.
Due to changes in climatic conditions in Poland interest in viticulture and wine production has considerably boosted. One of the worldwide trends in winemaking is use of indigenous strains of yeast and lactic acid bacteria (LAB). The aim of the study was to analyse the microbial diversity of Polish red wines and their key properties and combine them for better understanding of the processes responsible for creating the sensory attributes. Metagenetic analysis was used to characterise the bacterial and yeast diversity of wines produced by spontaneous fermentation of grapes of the Regent variety, which came from three vineyards: “Dom Bliskowice” (DB), “Małe Dobre” (MD), and “Winnica Janowiec” (WJ). Among bacteria, Tatumella ptyseos was the most abundant species in DB and WJ wines and Leuconostoc pseudomesenteroides was the most abundant in MD wine. Among yeasts, Saccharomyces cerevisiae was found in DB and WJ wines, Saccharomyces cariocanus in MD wine, and Hanseniaspora uvarum in all samples studied. Studied wines had statistically significantly different antioxidant capacities and distinct glucose, fructose, and lactic acid concentrations. The presence of acetic and lactic acid bacteria was positively related to the concentrations of acetic and lactic acid, respectively, while the lack of malic acid was indicative of malolactic fermentation. This knowledge may be useful in the development of unique local starter cultures for the production of wines with specific characteristics. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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Review

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19 pages, 1189 KiB  
Review
Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
by Martyna Natalia Wieczorek and Natalia Drabińska
Appl. Sci. 2022, 12(11), 5598; https://doi.org/10.3390/app12115598 - 31 May 2022
Cited by 15 | Viewed by 3305
Abstract
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in [...] Read more.
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavour of fermented products. In this summary, we took a closer look at the flavour of two of the most commonly eaten worldwide fermented Brassica products, which are sauerkraut and kimchi. Finally, the needs and directions for future studies were addressed. Full article
(This article belongs to the Special Issue Role of Microbes in Agriculture and Food)
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