Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.8
3.3
Journals
Fermentation
Special Issues
10th Anniversary of Fermentation: Feature Papers in Section "Probiotic...
share announcement

10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation"

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 2707

Special Issue Editor

Dr. Ren-You Gan

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Faculty of Science, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong SAR, China
Interests: food functional ingredients; bioactivities; gut microbiota; food fermentation; biotransformation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As we celebrate the 10th anniversary of the Fermentation journal, it is with great excitement that we announce the upcoming Special Issue, "10th Anniversary of Fermentation: Feature Papers in Section ‘Probiotic Strains and Fermentation’". This Special Issue aims to discuss new knowledge or cutting-edge developments in the probiotic strains and fermentation research field through selected works, in the hope of making a great contribution to the community. We intend for this Special Issue to be the best forum for disseminating excellent research findings as well as sharing innovative ideas in the field.

Topics include but are not limited to the following:

  • Mining and discovery of potential probiotic strains (e.g., fungi, lactic acid bacteria, acetic acid bacteria, yeast, certain gut bacteria, etc.) from fermented foods, gut microbiota, and other natural/food sources;
  • Discovery of novel postbiotics (e.g., exopolysaccharides, short-chain fatty acids, vitamins, amino acid metabolites) from probiotic strains and their functional evaluation;
  • Probiotic effects, bioactivities, health benefits, and safety evaluation of potential probiotic strains in vitro and in vivo;
  • Metabolic engineering of probiotic strains and related synthetic biology research;
  • Drying, stabilization, and encapsulation technologies for probiotic strain protection and delivery;
  • Fermentation technologies based on discovered probiotic strains and development of probiotics-related functional products through fermentation and their application.

Dr. Ren-You Gan
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. Fermentation is an international peer-reviewed open access monthly 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 2100 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
  • high-throughput screening
  • lactic acid bacteria
  • gut microbiota
  • lactobacillus
  • bifidobacterium
  • bacillus
  • acetic acid bacteria
  • yeast
  • fungi

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

18 pages, 7962 KiB  
Article
Effects of Soybean Meal Fermented by Lactobacillus plantarum NX69 on Growth Performance and Intestinal Health of Nursery Pigs
by Mengshi Zhao, Fengqiang Lin, Song Peng, Yaxiong Ma, Huini Wu and Zhaolong Li
Fermentation 2025, 11(5), 235; https://doi.org/10.3390/fermentation11050235 - 22 Apr 2025
Abstract
The Intestinal system of nursery pigs is not fully matured and is easily disturbed by dietary composition and nutritional content. Probiotic-fermented feed has emerged as a beneficial dietary form for nursery pigs and is widely utilized in the livestock and poultry industries. However, [...] Read more.
The Intestinal system of nursery pigs is not fully matured and is easily disturbed by dietary composition and nutritional content. Probiotic-fermented feed has emerged as a beneficial dietary form for nursery pigs and is widely utilized in the livestock and poultry industries. However, there are limited reports regarding the effects of Lactobacillus plantarum-fermented feed on intestinal health and growth performance in nursery pigs. In this study, we investigated the effect of Lactobacillus plantarum NX69-fermented soybean by multi-omics approaches on intestinal health and growth performance in nursery pigs. The results demonstrated that NX69-fermented soybean meal increased small intestinal villus height, the villus height-to-crypt depth ratio (V/C), and the number of goblet cells per unit length. Additionally, it enhanced the mRNA of intestinal mucosal barrier factors ZO-1, Occludin, and Claudin in nursery pigs. Further research revealed that NX69-fermented soybean meal increased the diversity of the intestinal microbiota structure, elevated the abundance of core microbiota such as Alloprevotella, Prevotellaceae, and Megasphaera in the cecum, and increased the abundance of genera such as Megasphaera, Faecalibacterium, and Ruminococcus, which are known to produce short-chain fatty acids (SCFAs) in the cecum. Correlation analysis indicated that the core microbiota were positively correlated with intestinal physical barriers, including villus length and the V/C ratio, as well as with the mRNA level of intestinal mucosal barrier factors ZO-1, Occludin, and Claudin. Furthermore, they were positively correlated with differential metabolites such as Ginkgetin, Formiminoglutamic acid, Naringenin, and Hydroxyisocaproic acid. These findings suggest that NX69-fermented soybean meal can enhance the intestinal mucosal barrier in nursery pigs by increasing the abundance of core microbiota that produce SCFAs and then promoting intestinal health and improving growth performance, indicating promising application prospects. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")
►▼ Show Figures

Figure 1

24 pages, 17560 KiB  
Article
Bioinformatics Analysis of Diadenylate Cyclase Regulation on Cyclic Diadenosine Monophosphate Biosynthesis in Exopolysaccharide Production by Leuconostoc mesenteroides DRP105
by Wenna Yu, Liansheng Yu, Tengxin Li, Ziwen Wang, Renpeng Du and Wenxiang Ping
Fermentation 2025, 11(4), 196; https://doi.org/10.3390/fermentation11040196 - 7 Apr 2025
Viewed by 384
Abstract
Lactic acid bacteria exopolysaccharides (EPS) have a variety of excellent biological functions and are widely used in the food and pharmaceutical industries. The complex metabolic system of lactic acid bacteria and the mechanism of EPS biosynthesis have not been fully analyzed, which limits [...] Read more.
Lactic acid bacteria exopolysaccharides (EPS) have a variety of excellent biological functions and are widely used in the food and pharmaceutical industries. The complex metabolic system of lactic acid bacteria and the mechanism of EPS biosynthesis have not been fully analyzed, which limits the wider application of EPS. EPS synthesis is regulated by cyclic diadenosine monophosphate (c-di-AMP), but the exact mechanism remains unclear. Dac and pde are c-di-AMP anabolic genes, gtfA, gtfB and gtfC are EPS synthesis gene clusters, among which gtfC was the key gene for EPS synthesis in Leuconostoc mesenteroides DRP105. In order to explore whether diadenylate cyclase (DAC) can catalyze the synthesis of c-di-AMP from ATP, the sequence of DAC was analyzed by bioinformatics based on the whole genome sequence. DAC was a CdaA type diadenylate cyclase containing the classical domain DisA_N and DGA and RHR motifs. The secondary structure was mainly composed of α-helices, and AlphaFold2 was used to model the 3D structure of the protein and evaluate the rationality of the DAC protein structure model. A total of 8 salt bridges, 21 hydrogen bonds and 221 non-bonded interactions were found between DAC and GtfC. Molecular docking simulations revealed ATP1 and ATP2 fully occupied the binding pocket of DAC and interacted directly with the binding site residues of DAC. The molecular dynamics simulations showed that the binding of DAC to ATP molecules was relatively stable. Gene and enzyme correlation analysis found that dac and gtfC gene expression were significantly positively correlated with DAC enzyme activity, c-di-AMP content and EPS production, and had no significant correlation with PDE enzyme activity responsible for c-di-AMP degradation. Bioinformatics analysis of the regulatory role of DAC in the synthesis of EPS by lactic acid bacteria was helpful to fully reveal the biosynthetic mechanism of EPS and provide theoretical basis for large-scale industrial production of EPS. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")
►▼ Show Figures

Figure 1

19 pages, 1891 KiB  
Article
Mathematical Modeling for Fermentation Systems: A Case Study in Probiotic Beer Production
by Pablo Javier Ruarte, Maria Jose Leiva Alaniz, Silvia Cristina Vergara, Maria Carla Groff, María Nadia Pantano, María Victoria Mestre, Gustavo Juan Eduardo Scaglia and Yolanda Paola Maturano
Fermentation 2025, 11(4), 184; https://doi.org/10.3390/fermentation11040184 - 1 Apr 2025
Viewed by 313
Abstract
The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional brewing with the increasing demand for health-oriented functional beverages. The application of mathematical modeling to fermentation [...] Read more.
The use of autochthonous yeast strains from viticultural environments represents a novel approach in the brewing industry. Probiotic-fermented beers have generated growing interest as they combine traditional brewing with the increasing demand for health-oriented functional beverages. The application of mathematical modeling to fermentation kinetics becomes a crucial tool to adequately describe and subsequently improve the performance of functional beer fermentation. The Saccharomyces cerevisiae PB101 autochthonous yeast from San Juan (Argentina) was previously selected for its probiotic potential and its exceptional technological traits in beer wort production. It was subsequently used to ferment a Kölsch-style brewer’s wort in order to evaluate both its probiotic potential and its resistance to the human digestive system. The results showed a survival percentage of 73.49 ± 0.54 and 80.17 ± 3.73 in fermentations conducted in 2024 and 2025, respectively. These fermentation assays were used to explore kinetic microbial growth, ethanol production, and critical fermentation parameters. Traditional modeling approaches often fail to adequately capture the intricacies of probiotic fermentations, particularly lag phases associated with microbial adaptation and metabolite biosynthesis. To address these limitations, this study develops an innovative and simple modeling system for modeling probiotic beer fermentation by incorporating two state variables: total and dead cells. The dynamics of these two variables were modeled using either a First Order Plus Dead Time model or a logistic growth model. Furthermore, the modified Luedeking–Piret model was used to study the delay time that exists between the production of viable cells and ethanol. The proposed models demonstrate enhanced predictive accuracy and dependability, providing a solid foundation for optimizing fermentation processes and advancing the development of functional beverages with exceptional probiotic properties. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")
►▼ Show Figures

Figure 1

Review

Jump to: Research

26 pages, 2026 KiB  
Review
Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review
by Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán and Claudia Yuritzi Figueroa-Hernández
Fermentation 2025, 11(2), 95; https://doi.org/10.3390/fermentation11020095 - 12 Feb 2025
Viewed by 1613
Abstract
The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including yeasts [...] Read more.
The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including yeasts and lactic acid bacteria (LAB), several of which may have probiotic potential. For this reason, this study aimed to overview the probiotic potential of some LAB and yeasts isolated from these fermentation processes. For this purpose, a search was conducted in several specialized databases (Google Scholar, PubMed, ScienceDirect, and Scopus). As a result of this search, some strains of LAB and yeasts from cocoa were found to be potentially probiotic, with characteristics like those of commercial probiotic strains. The LAB genera that showed the most substantial probiotic potential were Lactiplantibacillus, Limosilactobacillus, and Lactococcus, while for yeasts, it was Saccharomyces and Pichia. Full article
(This article belongs to the Special Issue 10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation")
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop