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Fermentation
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The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes...
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The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety

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 (27 November 2023) | Viewed by 12326

Special Issue Editors

Dr. Emilia Drozłowska

E-Mail Website
Guest Editor
Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland
Interests: rheology; food technology; plant proteins; emulsions; plant waste; flaxseed; food microbiology; food chemistry; cerals
Dr. Łukasz Łopusiewicz

E-Mail Website
Guest Editor
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 71-270 Szczecin, Poland
Interests: functional foods; plant-based foods; dairy alternatives; biotransformation; by-products valorization; fermented products; bioactivity; probiotics; biopolymers; food microbiology; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented foods are attracting a significant amount of attention in recent years, and not just by consumers. Fermentation is an ancient technique, which allows us to obtain various products using bacteria and fungi. Many widely known products are produced based on rudimentary fermentation methods, for example, various beers, leavened bread, Asian food such as kimchi or miso, fermented cucumbers and cabbage, and dairy products such as yogurt or kefir. Currently, the industry is strongly focused on developing valuable fermented products from well-standardized production chains. The key factor of interest for companies is the ability to control the process at every step and ensure its safety, but preparing clean labels with sufficient information about the influence on human health and terms of storage and gathering knowledge regarding possible hazards and contamination connected with fermented foods are also of interest.

During the fermentation process, microorganisms produce several bioactive compounds, such as organic acids, bacteriocins, and secondary products of fermentation; products are also formed by rebuilding chemicals from scratch. These mechanisms, however, are not always well understood and described. Fermented food is recognized as beneficial to human health in many clinical studies, especially due to its antioxidant potential. The fermentation process is connected with the production of lactic acid, which is a natural preservative for food. The probiotic bacteria introduced via fermented products help with food digestion and boost our immune system.

The standardization of processes is also important due to the potential presence of antinutritional compounds and issues around the safety of different processes. Plant-based matrixes for fermentation are connected with potential antinutritional compounds. Today, studies focused on the influence of the fermentation process on removal of these substances and evaluation of the probable products of their decomposition have accelerated advances in the industry.

Another key factor in the course of rudimentary fermentation standardization is the selection of parameters and content of substrates, temperature, and accurate starter culture. The validation of these parameters and in-depth description is also a milestone for the science around fermentation.

This Special Issue comprises topical studies addressing some of the problems and solutions for technical and consumer challenges of fermented foods in the 21st century and their safety, quality, and standardization of rudimentary processes.

Dr. Emilia Drozłowska
Dr. Łukasz Łopusiewicz
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. 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

  • food fermentation
  • starter cultures
  • probiotics
  • human health
  • safety
  • bacteriocins
  • bioactive food
  • fermentation management

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Published Papers (3 papers)

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Research

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23 pages, 5119 KiB  
Article
Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption
by Łukasz Łopusiewicz
Fermentation 2024, 10(1), 35; https://doi.org/10.3390/fermentation10010035 - 31 Dec 2023
Cited by 3 | Viewed by 3024
Abstract
The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing [...] Read more.
The growing interest in fermented plant-based milks and the availability of starter bacterial cultures, as well as equipment (devices that maintain the temperature at the appropriate level for fermentation, dedicated to use at home) have a resulted in many consumers not only producing plant-based milks at home, but also fermenting them. Moreover, the importance of homemade plant-based foods and beverages (including fermented products) significantly increased in recent years. The fermentation of commercial and homemade almond, oat and soy milks to obtain plant-based yogurt alternatives for fresh consumption was compared regarding microorganisms viability, physicochemical characteristics (pH, viscosity, stability), bioactive compounds changes (proteins, free amino acids, total carbohydrates, reducing sugars, polyphenolics and flavonoids) as well as antioxidant activity (DPPH, ABTS, O2− radicals scavenging activities and reducing power). The results showed that both commercial and homemade plant-based milks can be successfully fermented, ensuring high number of Lactic Acid Bacteria, high content of bioactive ingredients and antioxidant activity. Homemade plant-based milks are an attractive alternative to their commercial counterparts, moreover, considering the content of bioactive ingredients (such as polyphenols and flavonoids) and antioxidant activity, homemade almond, oat and soy milks showed a more favorable profile. Full article
(This article belongs to the Special Issue The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety)
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14 pages, 1683 KiB  
Article
Combined Effect of Ultrasound Treatment and a Mix of Krebs Cycle Acids on the Metabolic Processes in Saccharomyces cerevisiae
by Larisa Permyakova, Irina Sergeeva, Irina Dolgolyuk, Kseniya Starovoitova, Victor Atuchin, Alexander Vereshchagin, Vasiliy Romanenko and Sergey Lashitsky
Fermentation 2023, 9(2), 132; https://doi.org/10.3390/fermentation9020132 - 30 Jan 2023
Cited by 7 | Viewed by 2567
Abstract
This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs [...] Read more.
This article describes the effect of organic acids and ultrasound on the physiological and biochemical properties of yeast, which was used to obtain biologically active peptides. The research featured brewer’s yeast S. cerevisiae W-34/70 cultivated in 11% beer wort. A mix of Krebs cycle acids served as an activator. It included succinic, malic, fumaric, citric, and oxaloacetic acids (1:1:1:1:1). The concentration of the Krebs cycle acids was 1 × 10−10 M/L at 1% to the suspension volume. The ultrasound treatment had an intensity of 10 W/m2 and lasted 3–10 min. The combined effect increased the fermentation activity of the yeast by 98%. The activity of individual biocatalysts of constructive and energy metabolism rose by 108–330%, while that of proteolysis enzymes increased by 15% in comparison with the samples exposed to individual factors. The stimulation increased the rate of amine nitrogen consumption by the yeast. The amount of accumulated amino acids was larger by 80% than in the control, and that of protein larger by 7%. The maximal content of the synthesized protein was reached 1–2 h earlier. The combination of chemical and physical factors intensified the biosynthesis of protein and its intermediates during yeast processing, thus facilitating the subsequent extraction of biologically valuable components. Full article
(This article belongs to the Special Issue The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety)
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Review

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28 pages, 1375 KiB  
Review
Microbial Preservation and Contamination Control in the Baking Industry
by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
Fermentation 2024, 10(5), 231; https://doi.org/10.3390/fermentation10050231 - 26 Apr 2024
Cited by 2 | Viewed by 5692
Abstract
The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and [...] Read more.
The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection. Full article
(This article belongs to the Special Issue The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety)
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