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Fermentation
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Featured Review Papers on Probiotic Strains and Fermentation
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Featured Review Papers on 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: closed (31 December 2023) | Viewed by 21412

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,

This Special Issue aims to collect high-quality review papers in all fields of Probiotic Strains and Fermentation. We encourage researchers from related fields to contribute review papers highlighting the latest developments in Probiotic Strains and Fermentation (including the aspects of the discovery, a functional and safety evaluation, fermentation technologies, and the application of novel probiotic strains) or to invite relevant experts and colleagues to do so. Full-length, comprehensive reviews are preferred.

This Special Issue aims to share these scientific findings as widely as possible.

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.

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

Published Papers (5 papers)

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Review

19 pages, 597 KiB  
Review
Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature
by Aleksandra Szydłowska, Dorota Zielińska, Barbara Sionek and Danuta Kołożyn-Krajewska
Fermentation 2024, 10(6), 291; https://doi.org/10.3390/fermentation10060291 - 30 May 2024
Viewed by 1313
Abstract
Recently, there has been worldwide growth in consumer nutrition awareness, which has resulted in a market-driven increase in the demand for “functional food”, which, in addition to traditional nutrients, also contains ingredients with specific properties that have a beneficial effect on human health. [...] Read more.
Recently, there has been worldwide growth in consumer nutrition awareness, which has resulted in a market-driven increase in the demand for “functional food”, which, in addition to traditional nutrients, also contains ingredients with specific properties that have a beneficial effect on human health. One of the types of functional food is so-called “probiotic food”, which includes, for example, frozen desserts. These products appear attractive to the consumer because of their sensory, nutritional and refreshing qualities. Due to progress in science, genetics, the acquisition of new sources of probiotic microorganisms and new plant varieties, the beneficial effects of the characteristic metabolites of the microbiome—so-called postbiotics—and also aspects of NGPs (Next Generation Probiotics), work is under way to optimize the technology used during the production of such products. At the same time, there is an observed market-based increase in the supply of new formulations based only on plant-origin materials with different technological modifications, including prebiotic enrichment, which allows for the production of a synbiotic product. Therefore, the objective of this study is a narrative review, in combination with the authors’ own experiments, concerning the impact of various factors on functional, plant-origin frozen desserts, from the point of view of maintaining their quality. Full article
(This article belongs to the Special Issue Featured Review Papers on Probiotic Strains and Fermentation)
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19 pages, 979 KiB  
Review
Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives
by Natasha Williams and Tiffany L. Weir
Fermentation 2024, 10(2), 78; https://doi.org/10.3390/fermentation10020078 - 25 Jan 2024
Cited by 1 | Viewed by 7333
Abstract
Bacillus subtilis has been used for more than 50 years in many different industrial applications, including farming, precision fermentation, and probiotic supplements. It is particularly attractive as a probiotic because of its ability to form shelf-stable, acid-resistant spores that lend to diverse applications [...] Read more.
Bacillus subtilis has been used for more than 50 years in many different industrial applications, including farming, precision fermentation, and probiotic supplements. It is particularly attractive as a probiotic because of its ability to form shelf-stable, acid-resistant spores that lend to diverse applications in the food system. B. subtilis is the most ubiquitous species of the genus and can be isolated from a broad variety of environments including animal and human gastrointestinal (GI) tracts. This is a comprehensive review of human intervention studies utilizing B. subtilis as a probiotic for supporting gastrointestinal health, as well as the reported impacts of B. subtilis use on the human gut microbiota and other biomarkers of health. It briefly covers the fate of ingested spores in the GI tract, summarizes the observed effects of different probiotic B. subtilis strains, and offers a perspective for the continued and future uses of B. subtilis in human applications. Full article
(This article belongs to the Special Issue Featured Review Papers on Probiotic Strains and Fermentation)
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18 pages, 7378 KiB  
Review
Mechanisms of Health Improvement by Lactiplantibacillus plantarum Based on Animal and Human Trials: A Review
by Yu Hao, Jianli Li, Jicheng Wang and Yongfu Chen
Fermentation 2024, 10(2), 73; https://doi.org/10.3390/fermentation10020073 - 23 Jan 2024
Cited by 1 | Viewed by 4152
Abstract
Lactiplantibacillus plantarum is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. It has been found to be widely present in acidic-gruel, yogurt, cheese, kefir, kimchi, and so on. In [...] Read more.
Lactiplantibacillus plantarum is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. It has been found to be widely present in acidic-gruel, yogurt, cheese, kefir, kimchi, and so on. In this article, we have reviewed both preclinical and human studies related to the health promoting effects of L. plantarum that have been published for the past decade. We found that L. plantarum could significantly improve intestinal function, oral as well as skin health, promote neuro as well as immune regulation, and be effective against metabolic diseases, etc. L. plantarum primarily enters the body through the oral cavity and acts on the gastrointestinal tract to effectively improve the intestinal flora. It can affect the female reproductive endocrine system through interaction with estrogen, androgen, insulin, and other hormones, as well as improve the body’s allergic reaction and immunity by regulating Th1/Th2 response. Several prior reports also suggest that this Gram-positive bacterium can promote production and secretion of key neurotransmitters and neural activators in the intestinal tract by regulating the intestinal flora by directly or indirectly affecting the gut–brain axis through modulation of vagus nerve, cytokines, and microbial metabolites, thus relieving stress and anxiety symptoms in adults. This review is the first report describing the health promoting effects of L. plantarum, with the aim of providing a theoretical basis for the development of various beneficial applications of L. plantarum. Full article
(This article belongs to the Special Issue Featured Review Papers on Probiotic Strains and Fermentation)
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40 pages, 1733 KiB  
Review
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
by Kristina Kondrotiene, Paulina Zavistanaviciute, Jurgita Aksomaitiene, Aleksandr Novoslavskij and Mindaugas Malakauskas
Fermentation 2024, 10(1), 16; https://doi.org/10.3390/fermentation10010016 - 25 Dec 2023
Cited by 4 | Viewed by 4853
Abstract
The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such [...] Read more.
The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. Lactococcus lactis as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, L. lactis has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, L. lactis is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of L. lactis in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS). Full article
(This article belongs to the Special Issue Featured Review Papers on Probiotic Strains and Fermentation)
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23 pages, 718 KiB  
Review
Current Applications and Future Trends of Dehydrated Lactic Acid Bacteria for Incorporation in Animal Feed Products
by Ana F. Moretti, Natalia S. Brizuela, Bárbara M. Bravo-Ferrada, Emma E. Tymczyszyn and Marina A. Golowczyc
Fermentation 2023, 9(8), 742; https://doi.org/10.3390/fermentation9080742 - 8 Aug 2023
Cited by 3 | Viewed by 2557
Abstract
Several lactic acid bacteria (LAB) species have been recognized as probiotics and are of considerable interest due to their potential ability to confer health benefits upon consumption. In the animal feed sector, probiotics offer an alternative to the use of antibiotic growth promoters. [...] Read more.
Several lactic acid bacteria (LAB) species have been recognized as probiotics and are of considerable interest due to their potential ability to confer health benefits upon consumption. In the animal feed sector, probiotics offer an alternative to the use of antibiotic growth promoters. The preservation and incorporation of probiotics into dry products requires carefully meeting several criteria and overcoming technological challenges to maintain their functionality. Drying is a crucial step in the process, but the probiotic properties of the resulting powder and the final cell viability in the food product are significantly influenced by the type of protective compounds and drying techniques employed. In light of the growing demand for functional animal products, this review focuses on the damages incurred during microorganism dehydration processes for food incorporation, and explores strategies to minimize such damages. It provides an overview of the effects of probiotic products in the animal feed industry, including their incorporation in low-moisture food matrices and key considerations for success. Additionally, it highlights postbiotics as an attractive alternative for live probiotic cells with many technological advantages. Full article
(This article belongs to the Special Issue Featured Review Papers on Probiotic Strains and Fermentation)
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