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Quality and Sensory Analysis of Fermented Products

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (10 January 2024) | Viewed by 26445

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Prof. Dr. Yunguo Liu

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College of Life Sciences, Linyi University, Linyi, China
Interests: probiotics; fermented products; biotechnology; food safety; food flavour

Special Issue Information

Dear Colleagues,

Fermented products include alcoholic beverages, fermented dairy products, fermented bean products, fermented vegetables, fermented meat products and condiments. They are popular throughout the world and in some regions make a significant contribution to the diet of millions of individuals. Fermented products supply protein, minerals and other nutrients that add variety and nutritional fortification to otherwise starchy, bland diets. Although the fermentation of foods has been in use for thousands of years, it is likely that the microbial and enzymatic processes responsible for the transformation were largely unknown. It is only recently that there has been a development in the understanding of these processes and their adaptation for commercialization. The quality analysis of fermented products includes general composition analysis, trace element analysis, pesticide residue analysis, veterinary drug residue analysis, mycotoxin analysis, food additive analysis and other harmful substances analysis. Sensory analysis has been widely used in new product development, food quality evaluation, market prediction and product evaluation. The application of sensory analysis has also promoted the application and development of interdisciplinary disciplines, such as psychology, physiological medicine and bionics in the field of food engineering, as well as the development of modern food sensory detection equipment, such as electronic noses, electronic tongues and food sensory robotics.The goal of this Special Issue is to publish recent and innovative research results as well as review papers on the quality and sensory analysis of fermented foods, emphasizing analytical methods and techniques, quality and safety control and the food microbiology involved in this topic. Review and research papers on the development of novel fermented foods are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the topic’s relevance before submitting the manuscript.

Prof. Dr. Yunguo Liu
Guest Editor

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Keywords

food microbiology
product quality
fermented products
biotechnology
fermenting organisms
yeast
probiotics
food flavour
microbial diversity
human health
fermentation control
putrefactive

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Published Papers (11 papers)

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Research

Jump to: Review

28 pages, 5311 KiB

Open AccessArticle

Pathogenic and Harmful Bacteria in Dairy Technology: Genomic Characterization and Its Correlation with Physicochemical Parameters of Sheep’s Cheese Sold in Southern Brazil

by Matheus Abraão Piovesan Pedroso, Wemerson de Castro Oliveira, Andrei Giacchetto Felice, Sara Cristina Silva Cunha, Maria Beatriz Prior Pinto Oliveira and Neila Silvia Pereira dos Santos Richards

Fermentation 2024, 10(8), 397; https://doi.org/10.3390/fermentation10080397 - 31 Jul 2024

Viewed by 959

Abstract

The distinct microbiological and physicochemical characteristics of sheep milk enable the production of cheeses with unique organoleptic properties. The scenario of sheep cheeses in Brazil is still uncertain, lacking data and regulations. This study aims to characterize the diversity of bacterial groups with potential pathogenic and/or harmful properties to milk technology and correlate the presence of these bacteria with the physicochemical properties of sheep cheese. Additionally, it investigates the presence of virulence genes, resistance genes, and toxins in reference genomes. The main steps were (a) sample preparation and fractionation; (b) physicochemical analysis; (c) analysis of the free fatty acids profile by GC-FID; (d) analysis of the volatile compounds profile by GC-MS; (e) molecular analysis—Next Generation Sequencing of the 16S rRNA gene (V3-V4 region); and (f) in silico analysis—Genomics. A total of 1,061,392 sequences were identified, corresponding to 45 genera and 57 species. Of the total abundance, 95.7% were considered beneficial, while 3.9% were classified as bacteria with pathogenic potential (BPP) and/or bacteria harmful to milk technology (BHMT). Five phyla were identified: Firmicutes, Proteobacteria, Actinobacteriota, Bacteroidota, and Fusobacteriota. The genera Acinetobacter, Pseudomonas, and Staphylococcus stood out in the BPP and BHMT groups, showing higher abundance. Alpha diversity of the cheese samples showed that the cheese origin significantly influences the richness, evenness, and abundance of bacterial species. Some physicochemical parameters, fatty acids, and volatile organic compounds showed a negative correlation with Staphylococcus. Reference genomes of two species exhibited a higher number of resistance and virulence genes. This reinforces the need to monitor bacteria considered of lesser relevance to prevent the transmission, through food, of potentially resistant and virulent pathogens. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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14 pages, 2279 KiB

Open AccessArticle

GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

by Fernanda Papa Spada, Severino Matias de Alencar, Stanislau Bogusz Junior and Eduardo Purgatto

Fermentation 2024, 10(5), 228; https://doi.org/10.3390/fermentation10050228 - 25 Apr 2024

Viewed by 1149

Abstract

Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as having a chocolate aroma and are affordable and accessible. In this study, we characterized and identified by SPME-GC-O and SPME-GC-MS the aroma profile of cocoa-based beverages formulated with jackfruit seed flour as a natural cocoa substitute. Our analysis tentatively identified 71 odor-active aroma descriptors with some similarities between formulations. Overall, 15 odor-active aromas were present in all beverages. The formulation containing only cocoa/chocolate showed the following aroma descriptors: cocoa, hazelnut, peanut butter, earthy, and roast, which are mostly related to the presence of 2,3-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. The fermented beverage had a content of complex pyrazines such as 2,3,5-trimethyl-6-isopentylpyrazine and methylpropylpyrazine. Our data indicated that both the control and fermented beverages showed a similar aromatic profile, mainly earthy, pyrazine, and chocolate. Qualitative similarities in the pyrazine content were observed between the fermented jackfruit seed flour and cocoa beverages. In conclusion, fermented jackfruit seed flour can be incorporated into cocoa-based beverages as a natural chocolate substitute, offering the potential to elevate the chocolate aroma. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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13 pages, 1918 KiB

Open AccessArticle

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)

by Aida Esther Peñuela-Martínez, Jhoan Felipe García-Duque and Juan Rodrigo Sanz-Uribe

Fermentation 2023, 9(11), 976; https://doi.org/10.3390/fermentation9110976 - 15 Nov 2023

Cited by 2 | Viewed by 1976

Abstract

Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior. To evaluate the effect of the coffee variety on the behavior of controlled fermentation and on coffee quality, a completely randomized design was used with three varieties (Castillo, Cenicafé1 and Tabi) and two control temperatures (15 and 30 °C). Spontaneous fermentation was the control for each controlled process. The fermentation time, pH, glucose and lactic acid contents, as well as, the count of mesophiles, yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), were assessed. The sensory quality of the coffee was classified as very good and excellent based on the variety, with averages above 82 Specialty Coffee Association (SCA) points. The highest values were for the Cenicafé1 variety. Fermentation behaviors were similar among varieties but not based on the given condition. Compared with spontaneous fermentation, the treatment at 15 °C prolonged the degradation of mucilage in more than 24 h; additionally, there were differences in the final pH values, less than 3.5 and close to 4.0, respectively. Quality was not significantly different between the controlled fermentation and the spontaneous fermentation (Wilcoxon test p > 0.05) or between fermentation temperatures (Kruskal–Wallis test p > 0.05). Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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22 pages, 4469 KiB

Open AccessArticle

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei^® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12^®)

by Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel and Alina-Viorica Iancu

Fermentation 2023, 9(9), 806; https://doi.org/10.3390/fermentation9090806 - 31 Aug 2023

Cited by 6 | Viewed by 1801

Abstract

The area of functional drink is one of the fastest-growing sectors in the world, be it that it is made from plant-based or non-dairy milk. Sea buckthorn syrup is a source of functional ingredients, with a large spectrum of healthy compounds. The study aimed to investigate the suitability of sea buckthorn syrup as a substrate for Lactobacillus paracasei ssp. paracasei (L. casei^® 431) and Bifidobacterium animalis ssp. lactis (Bb-12^®) development and fermentation in vegetal soy drink and to evaluate the fermented product (at 30 and 37 °C) in terms of bacterial viability, pH, tithable acidity during fermentation and storage period, water holding capacity, antioxidant capacity, total phenolic contents, sensory analysis and in vitro bio-accessibility. During fermentation, a bacterial concentration around of 10⁹–10¹⁰ CFU·mL⁻¹ was found in the soy drink with sea buckthorn syrup and L. casei^® 431 and Bb-12^®. Antioxidant capacity significantly improved after the fermentation of the soy drinks. On the other hand, through the digestibility of the drinks, the bacterial viability significantly decreased for L. casei^® 431 and increased for Bb-12^®. Further investigation is required on the concentration of sea buckthorn syrup and probiotic encapsulation methods to comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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17 pages, 1546 KiB

Open AccessArticle

Effect of Different Vinification Techniques on the Concentration of Volatile Aroma Compounds and Sensory Profile of Malvazija Istarska Wines

by Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić and Ana Jeromel

Fermentation 2023, 9(7), 676; https://doi.org/10.3390/fermentation9070676 - 18 Jul 2023

Cited by 3 | Viewed by 1900

Abstract

The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were carried out on Malvazija istarska (Vitis vinifera L.) variety, non-maceration control treatment (C), pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), 14 days maceration treatment at 16 °C (M14), and prolonged post-fermentative maceration treatments at 16 °C for 21 day (M21) and 42 days (M42). Wines were subjected to GC/MS and sensory analysis. Obtained results showed that prolonged post-fermentative maceration treatments contained the highest concentration of total volatile aroma compounds, precisely monoterpenes, alcohols, and other esters. Contrary, C and CRYO wines resulted in highest concentration of ethyl and acetate esters, and fatty acids. In addition, sensory analysis showed that longer maceration treatment wines (M14, M21, M42) were characterized by more aroma complexity, varietal flowery typicity, pronounced fruitiness, with accentuated dried fruit, moderate honey, and herbal notes. Obtained results can provide valuable information to producers when choosing an appropriate vinification technique based on the desired wine style which may lead to a further diversification of white wine market. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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17 pages, 3556 KiB

Open AccessArticle

Isolation and Optimal Fermentation Conditions of Bacillus licheniformis SFD-Y5 for a New Douchi Fibrinolytic Enzyme Producer

by Mingjing Yao, Chunmin Ma, Xin Bian, Yang Yang, Yue Xu, Qiaoyan Wu, Xinyu Xu, Lulu Li, Na Zhang and Yanjun Tian

Fermentation 2023, 9(7), 668; https://doi.org/10.3390/fermentation9070668 - 16 Jul 2023

Cited by 2 | Viewed by 2349

Abstract

Cardiovascular disease (CVD) has become the leading cause of death, and it is critical to develop new functional foods to prevent intravascular thrombosis, the key cause of CVD. Fermented soy-based food is a good choice because of its native fibrinolytic enzyme (FE) activity. In this study, a strain that can produce a new type of fibrinolytic enzyme was selected from Chinese Douchi and identified as Bacillus licheniformis SFD-Y5 by molecular biology experiments and physiological and biochemical experiments. Single factor experiments combined with statistical experiments, including Plackett–Burman experiment, steepest ascent experiment and RSM (Box–Behnken design), were used to optimize the fermentation of FE by B. licheniformis SFD-Y5. The final FE activity was 2434.45 ± 28.49 IU/mL under optimal conditions, which is the highest FE activity produced by wild B. licheniformis so far. Further studies showed that Y5 FE is a serine metalloproteinase with good stability at alkaline pHs (pH 8.0–11.0). The results of our study could lay a foundation for the future production, molecular modification and further application in functional foods of Y5 FE. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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15 pages, 4673 KiB

Open AccessArticle

Evaluation of Probiotic Strains Isolated from Artemisia argyi Fermentation Liquor and the Antagonistic Effect of Lactiplantibacillus plantarum against Pathogens

by Hui Zhan, Yao He, Qi’an Wang, Qingzi Lu, Lihua He, Xueying Tao and Hua Wei

Fermentation 2023, 9(6), 536; https://doi.org/10.3390/fermentation9060536 - 31 May 2023

Viewed by 1642

Abstract

This study was aimed at screening potential probiotic candidates to enhance the antimicrobial activity of Artemisia argyi against foodborne pathogens. Ten LAB strains were isolated from natural Artemisia argyi fermentation liquor (AAFL) and assessed for safety and antimicrobial ability. Therein, Lactiplantibacillus plantarum WLPL01, Lacticaseibacillus casei WLCA01, WLCA02, and WLCA03, and Lactobacillus harbiness WLHA01 were further evaluated for their potential probiotic properties (gastrointestinal tolerance and adhesion capacity). The results suggested that L. plantarum WLPL01 exhibited excellent properties and was, therefore, selected as the starter for A. argyi leaves fermentation. Then, L. plantarum WLPL01-fermented AAFL (AAFL-LP) was further investigated for its antimicrobial activity against foodborne pathogens. The results demonstrated that the inhibitory effect of AAFL-LP to foodborne pathogens, such as Listeria monocytogenes CMCC54007, Salmonella Typhimurium ATCC 13311, and Candida albicans ATCC 14053, was enhanced when compared to spontaneously fermented AAFL (AAFL-spontaneous). In addition, an analysis of the whole genome of L. plantarum WLPL01 revealed the presence of 13.9 kb long and 16 plantaricin-encoding loci (pln locus), and the increased antimicrobial activities of AAFL-LP might correlate with the production of bacteriocin. Our results indicate that L. plantarum WLPL01 can be used as a starter for Artemisia argyi fermentation to enhance its antimicrobial activity against foodborne pathogens. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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11 pages, 4212 KiB

Open AccessArticle

Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

by Chunsheng Li, Laihao Li, Shengjun Chen, Yongqiang Zhao and Yanyan Wu

Fermentation 2023, 9(6), 515; https://doi.org/10.3390/fermentation9060515 - 26 May 2023

Cited by 3 | Viewed by 1717

Abstract

Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu fermentation. A total of 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, and hydrocarbons reached their maximum at 15 d, while most esters, aromatic compounds, acids, nitrogen compounds, and sulfur compounds peaked at 45 d. The 16S rRNA gene high-throughput sequencing showed that Bacillus remained in high abundance during fermentation, reaching 93.63% at 45 d. The characteristic volatile flavor was obviously improved while the microbial contamination was significantly reduced in low-salt Yulu fermented with B. subtilis, compared with those without a microbial starter. The correlation network map suggested that the significant decrease in Pseudomonas, Achromobacter, Stenotrophomonas, Cyanobium, Rhodococcus, Brucella, Tetragenococcus, and Chloroplast contributed most to the decreasing richness and evenness of the microbial community, while Bacillus was the only genus playing a key role in the inhibition of spoilage microorganisms and improvement of volatile flavor after B. subtilis addition. This study suggests the potential use of salt-tolerant B. subtilis as a special starter for industrial Yulu fermentation in the future. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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16 pages, 8616 KiB

Open AccessArticle

Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

by Xiangna Lin, Shalkyt Bakyrbay, Lingxiao Liu, Xiaojuan Tang and Yunguo Liu

Fermentation 2023, 9(4), 330; https://doi.org/10.3390/fermentation9040330 - 26 Mar 2023

Cited by 7 | Viewed by 3755

Abstract

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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9 pages, 272 KiB

Open AccessArticle

Biocontrol Using Pythium oligandrum during Malting of Fusarium-Contaminated Barley

by Carlo Antonio Ng, Marek Pernica, Katerina Litvanova, Irena Kolouchova and Tomas Branyik

Fermentation 2023, 9(3), 257; https://doi.org/10.3390/fermentation9030257 - 5 Mar 2023

Cited by 4 | Viewed by 2207

Abstract

This study investigates the potential of Pythium oligandrum (strains M1 and 00X48) as a biocontrol agent in suppressing the growth of Fusarium culmorum and the production of mycotoxins during the malting of naturally contaminated barley (Hordeum vulgare). The effects of the biocontrol agent on F. culmorum-infected barley malt (BM) were evaluated through real-time PCR and its impact on mycotoxin production was determined by quantitative analysis of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G). The effect of treatment on BM and beer quality were also determined through European Brewery Convention (EBC) standard methods. Optimal treatment with P. oligandrum strains M1 and 00X48 yielded a 59% and 48% reduction in F. culmorum contamination, by 37% and 17% lower DON, and 27% and 32% lower D3G, respectively. BM treated with both P. oligandrum strains exhibited quality enhancement; beer produced from the BM treated with P. oligandrum strain M1 resulted in no quality deterioration and with 26% and 18% less DON and D3G, respectively, transferred to the final product. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

Review

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17 pages, 1566 KiB

Open AccessReview

New Insights on Low-Temperature Fermentation for Food

by Chen Liang, Ling-Xiao Liu, Jun Liu, Aihemaitijiang Aihaiti, Xiao-Juan Tang and Yun-Guo Liu

Fermentation 2023, 9(5), 477; https://doi.org/10.3390/fermentation9050477 - 16 May 2023

Cited by 10 | Viewed by 4899

Abstract

Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains. Low-temperature fermentation leads to a differential expression of growth in metabolism genes (PSD1, OPI3, ERG3, LCB3 and NTH1). Low-temperature fermentation can be applied to foods and has various advantages, such as increasing changes in volatile flavor compounds and other corresponding metabolic substances of the strain, and inhibited growth of spurious bacteria. The focus of low-temperature fermentation in the long run lies in strain optimization, which is to protect and optimize the strains through a variety of methods. Low-temperature fermentation can greatly improve product quality. At present, the most effective methods to promote low-temperature fermentation are gene knockout and probiotic microencapsulation. Full article

(This article belongs to the Special Issue Quality and Sensory Analysis of Fermented Products)

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