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Fermentation
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Feature Review Papers in Fermentation for Food and Beverages 2024
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Feature Review Papers in Fermentation for Food and Beverages 2024

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 (31 December 2024) | Viewed by 18457

Special Issue Editor

Prof. Dr. Antonio Morata

E-Mail Website
Guest Editor
Department of Food Science and Technology, Universidad Politécnica de Madrid (UPM), Madrid, Spain
Interests: food technology; enology; wine microbiology; yeast metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to collecting high-quality review papers on all aspects of Fermentation for Food and Beverages. We welcome contributions from researchers who can offer insights on the latest developments in this field, including those related to microbial species and biotechnologies. We also encourage authors to invite relevant experts and colleagues to contribute to this Special Issue.

We strongly prefer full-length, comprehensive reviews, as they provide a more in-depth examination of the topic. Our goal is to share the latest scientific advancements with a large audience. Therefore, we invite authors to submit their best work and help us disseminate knowledge across the scientific community. We look forward to receiving your contributions and making this Special Issue a success.

Prof. Dr. Antonio Morata
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

  • Saccharomyces
  • non-Saccharomyces
  • Lachancea thermotolerans
  • torulaspora delbrueckii
  • metschnikowia pulcherrima
  • hanseniaspora vineae
  • brettanomyces/dekkera
  • lactic acid bacteria
  • Lactiplantibacillus plantarum
  • bioprotection
  • biocontrol
  • sensory profile
  • off-flavors
  • bacteriocins
  • zymocins
  • enzymes
  • emerging technologies
  • aroma
  • color
  • functional foods
  • mixed fermentations
  • co-inoculations
  • sequential inoculations

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  • 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 (5 papers)

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Review

15 pages, 1331 KiB  
Review
Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application
by Yabin Zhou and Jin Hua
Fermentation 2025, 11(4), 213; https://doi.org/10.3390/fermentation11040213 - 12 Apr 2025
Viewed by 220
Abstract
L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and [...] Read more.
L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and by specific high-producing strains, while D-lactic acid predominates at lower temperatures and with limited microbial utilization. Various factors, including fermentation mash composition, microbial communities, and brewing conditions, affect the balance between these isomers. This review synthesizes recent research on regulating L- and D-lactic acid production in Baijiu brewing, highlighting advancements in raw material selection, fermentation starter composition, temperature control, LAB strain selection, and distillation techniques. It critically evaluates strategies aimed at increasing L-lactic acid content while minimizing D-lactic acid levels to optimize flavor and promote health benefits. This review aims to provide theoretical insights and practical guidance for controlling these chiral isomers in Baijiu production. By consolidating the latest findings, it serves as a resource for industrial applications, offering strategies to enhance lactic acid ratios, improve Baijiu flavor, and support sustainable development in the industry. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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25 pages, 879 KiB  
Review
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study
by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
Fermentation 2025, 11(2), 103; https://doi.org/10.3390/fermentation11020103 - 18 Feb 2025
Viewed by 1333
Abstract
Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other [...] Read more.
Fermented products represent ecological niches for developing microorganisms of interest as bio-resources for improving human well-being. Lactic acid bacteria (LAB) are frequently associated with food fermentations and represent relevant biotechnological resources for enhancing the overall quality of foods and beverages. Among the other potential applications, LAB isolated from traditional fermented foods can play a significant role in addressing malnutrition in developing countries, positively modulating the finished products’ nutritional quality. Nigeria represents an excellent model region to explore this topic as (i) it is a country where the magnitude of phenomena associated with malnutrition is high; (ii) there is a significant effort linked to the achievement of Sustainable Development Goals (SDGs) of the Food and Agriculture Organization (FAO) of the United Nations (UN); and (iii) there is an interesting diversity of traditional fermented foods and beverages. In nations such as Nigeria, fermented foods are integral to infant and young child nutrition, often serving as complementary foods. This review proposes a detailed overview of traditional Nigerian fermented products, including ogi, gari, fufu, lafun, kunu-zaki, masa, wara, kobele, abacha, pito, and burukutu. An overview of the microbial diversity associated with these matrices is also provided, considering a specific focus on LAB responsible for the spontaneous fermentation of various Nigerian foods. We underlined the potential of different LAB species/stains to produce vitamins naturally, particularly B-group vitamins, suggesting strategies that can be followed for in situ biofortification, enhancing the nutritional value of fermented products. In general, the review, summarizing data on microbial diversity presented in principal traditional fermented foods and beverages in Nigeria, supports future studies to exploit the potential of LAB species/strains from fermented foods to combat micronutrient deficiencies in developing countries, such as Nigeria, with the objective to mitigate hidden hunger and alleviate malnutrition in vulnerable populations. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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Graphical abstract

30 pages, 2469 KiB  
Review
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
Fermentation 2025, 11(1), 15; https://doi.org/10.3390/fermentation11010015 - 2 Jan 2025
Cited by 4 | Viewed by 4374
Abstract
The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nutritional content. This review provides a comprehensive overview of recent [...] Read more.
The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nutritional content. This review provides a comprehensive overview of recent advancements in microbial fermentation, focusing on its impact on food quality, nutritional enhancement, and public health. Emphasizing both traditional fermentation practices and modern biotechnological innovations, this review highlights how beneficial microorganisms transform raw food substrates into products with superior nutrient bioavailability and functional benefits. Key developments include the synthesis of bioactive compounds, reduction of anti-nutritional factors, and improvement of sensory attributes, all of which collectively contribute to disease prevention, gut health, and overall well-being. Additionally, this review addresses safety concerns and challenges in microbial fermentation, including microbiological hazards, chemical contaminants, and strategies for their management. It also explores the difficulties in scaling up these processes for industrial applications and discusses future directions for sustainable food production. By consolidating current knowledge and identifying emerging trends, this review provides a comprehensive resource for researchers, industry professionals, and policymakers, offering insights into leveraging microbial biotransformation to create nutritionally enriched and functionally enhanced food products. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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20 pages, 3358 KiB  
Review
Microbial Characteristics and Functions in Coffee Fermentation: A Review
by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang and Kunyi Liu
Fermentation 2025, 11(1), 5; https://doi.org/10.3390/fermentation11010005 - 25 Dec 2024
Cited by 1 | Viewed by 1919
Abstract
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and subtropical-planted coffee countries and regions. It is also beneficial for human health because of its [...] Read more.
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and subtropical-planted coffee countries and regions. It is also beneficial for human health because of its rich active compounds, such as caffeine, chlorogenic acids, trigonelline, tryptophan alkaloids, diterpenes, melanoidins, etc. These compounds often relate to the prevention of cardiovascular disease, Alzheimer’s disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. The formation of coffee’s flavor results from various influence factors, including genetics, shade, elevation, post-harvest processing, fermentation, roasted methods, etc. The first stage of coffee production is obtaining green coffee beans through the primary process. Fermentation is critical in the primary process of coffee, which is often related to yeasts, bacteria, and filamentous fungi. Therefore, microorganisms play a key role in coffee fermentation and coffee flavor. To provide an understanding of the role of microorganisms in coffee fermentation, the coffee fermentation overview and microbial characteristics in different coffee primary processing methods and different coffee fermentation regions were reviewed in this paper. Brazil and China are the main study countries in coffee fermentation, which contribute a large number of technologies and methods to improve coffee flavor by fermentation. Different primary processing methods (wet, dry, or semi-dry processing) and coffee producer countries had obvious microbial community characteristics. Moreover, the application of yeast and bacteria for improving coffee flavor by microbial fermentation was also introduced. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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22 pages, 1188 KiB  
Review
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
by Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz
Fermentation 2024, 10(8), 380; https://doi.org/10.3390/fermentation10080380 - 25 Jul 2024
Cited by 8 | Viewed by 9888
Abstract
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance [...] Read more.
Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products. Full article
(This article belongs to the Special Issue Feature Review Papers in Fermentation for Food and Beverages 2024)
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