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Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology

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

Deadline for manuscript submissions: 15 November 2024 | Viewed by 7464

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Dr. Katarzyna Pobiega

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Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warszawa, Poland
Interests: fermentation; beetroot; carrot; pepper; antimicrobial; edible coatings and films; lactic acid bacteria; Lactobacillus
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Dear Colleagues,

Over the last few decades, probiotics, known for their beneficial effects on gut health, have emerged as innovative ingredients in food technology. Probiotics coupled with the concept of prebiotics, such as fructooligosaccharides, have revolutionized the landscape of food technology. They are considered the most important categories of functional foods studied and available worldwide. Additionally, synbiotics, postbiotics and psychobiotics also have been introduced as other promising products with documented relevant health benefits in humans. Given the importance of the matter, this Special Issue welcomes submissions on the following topics:

Novel microorganisms with probiotic properties and unique advantages;
Microbiological and safety assessment of probiotics, prebiotics and functional foods using novel approaches;
Application of probiotics, prebiotics, synbiotics, postbiotics and psychobiotics in the production of novel functional foods;
Role of functional foods in human health;
Introduction and characterization of new prebiotic sources;
Studies dealing with genomics, proteomics and metabolomics applied to probiotics, prebiotics, synbiotics, postbiotics and psychobiotics;
Modulation of gut microbiota by probiotics, prebiotics and functional foods;
Methods of extending food shelf life by using lactic fermentation;
The use of innovative pre-treatment methods to accelerate lactic fermentation;
Using novel drying and encapsulation technologies to maintain the viability and extend the shelf life of probiotics.

Dr. Katarzyna Pobiega
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

functional foods
beneficial microorganisms
probiotics
prebiotics
synbiotics
postbiotics
psychobiotics
gut microbiota
fermentation
nutrition and human health
vegetables
fruits
microbial analyses
physico-chemical analyses

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Published Papers (9 papers)

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Research

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19 pages, 1840 KiB

Open AccessArticle

Dietary Additive Combination for Dairy Calves After Weaning Has a Modulating Effect on the Profile of Short-Chain Fatty Acids in the Rumen and Fecal Microbiota

by Tainara Leticia Dos Santos, Jorge Augusto Rosina Favaretto, Andrei Lucas Rebelatto Brunetto, Emerson Zatti, Maiara Sulzbach Marchiori, Wanderson Adriano Biscola Pereira, Miklos Maximiliano Bajay and Aleksandro S. Da Silva

Fermentation 2024, 10(10), 528; https://doi.org/10.3390/fermentation10100528 - 17 Oct 2024

Viewed by 288

Abstract

Background: This study aimed to verify whether adding a combination of additives (blend) to the diet of dairy calves after weaning can improve animal performance and health and influence the profile of ruminal short-chain fatty acids and intestinal microbiota. Methods: We used 35 Holstein calves, males, with an average age of 70 days and an average body weight of 68 kg. The treatments used were negative control (T-0: without additive), positive control (T-Control: flavomycin + monensin), T-500 (500 g blend/ton), T-1000 (1000 g blend/ton), and T-1500 (1500 g blend/ton). The additives were classified as zootechnical (probiotics, prebiotics, and essential oils of cinnamon and oregano) and nutritional additive (minerals). Results: Weight gain and daily weight gain were higher for calves in the T-Control, T-500, and T-1000 groups. The concentration of heavy-chain immunoglobulins was higher in the blood of calves in the T-Control and T-500 groups when compared to the other groups. In the T-1500 groups, higher levels of reactive oxygen species were observed, while, in the T-0 and T-1500 groups, higher levels of TBARS and glutathione S-transferase activity were detected. The 15 abundant microorganisms in the calves’ feces, regardless of treatment, were Treponema suis, Treponema saccharophilum, Faecalibacterium prausnitzii, Pseudoflavonifractor sp., Roseburia faecis, Rikenellaceae, Enterobacteriaceae_f, Clostridium sp., Roseburia intestinalis, Aeromonadales_o, Prevotella copri, Treponema succinifaciens, Eubacterium sp., Treponema porcium, and Succinivibrio sp. The T-1000 group showed greater alpha diversity for the intestinal microbiota than T-Control, T-0, and T-500. The additive combination (T-1000) increased the bacterial activity in the ruminal fluid, and the animals of T-1000 had a higher concentration of short-chain fatty acids compared to T-0 and T-1500; this difference is because, in these calves, the production of acetic, butyric, and propionic acid increased. Conclusions: The combination of additives had positive effects on animal health, ruminal volatile fatty acid production, and intestinal microbiota, resulting in animals with more significant weight gain and feed efficiency. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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12 pages, 2095 KiB

Open AccessArticle

Assessment of the Biological Activity of a Probiotic Fermented Milk Product with the Addition of Lactobacillus helveticus Cell-Free Supernatant

by Svetlana Anatolyevna Kishilova, Irina Vladimirovna Rozhkova, Anastasia Yurievna Kolokolova, Elena Anatolyevna Yurova, Victoria Alexandrovna Leonova and Vera Anatolyevna Mitrova

Fermentation 2024, 10(10), 503; https://doi.org/10.3390/fermentation10100503 - 30 Sep 2024

Viewed by 539

Abstract

Products enriched with probiotic microorganisms have proven to possess immunomodulatory, antioxidant, hypo-cholesterolemic, hypotensive, and antimicrobial properties. Biologically active substances, which are by-products of microbial fermentation, have potential applications in various industries. Cell-free supernatants, depending on the microorganisms used and production conditions, can exhibit antimicrobial, antioxidant, bifidogenic, and other biological activities. This paper presents a study on the biological activity of a probiotic fermented milk product, supplemented with 0.01% lyophilized cell-free supernatant from Lactobacillus helveticus. The fermented milk product was developed based on a composition of Lacticaseibacillus rhamnosus F, Lactococcus cremoris CR201, and Propionibacterium shermanii E2. The research evaluated antimicrobial activity, Bifidobacteria growth stimulation, and the content of organic acids, amino acids, and B vitamins. It was found that adding lyophilized cell-free supernatant to the fermented milk product enhanced its biological activity. In particular, the experimental samples showed a threefold increase in vitamin B₆ content compared to the control, reaching 22.412 μg/100 g. Additionally, the amino acid content in the experimental samples exhibited a significant increase of more than 100% in the essential amino acid tryptophan compared to the control. Notably, antimicrobial activity increased against several opportunistic strains. The experimental samples also showed a significant increase in lactic and formic acids, which may enhance the product’s inhibitory properties against pathogens. An increase in antioxidant activity was observed, potentially due to the higher content of tryptophan and vitamin B₆. The positive effect of adding cell-free supernatant on the growth of Bifidobacteria was also demonstrated. Thus, the findings suggest that this cell-free supernatant can be recommended as an additive in the production of fermented milk products, food additives, dietary supplements, and animal feed. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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17 pages, 3209 KiB

Open AccessArticle

Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum

by Sima Maleki, Seyed Hadi Razavi, Hariom Yadav, Zeinab E. Mousavi and Shalini Jain

Fermentation 2024, 10(9), 467; https://doi.org/10.3390/fermentation10090467 - 9 Sep 2024

Viewed by 730

Abstract

Fermented seeds and their bioactive compounds have captivated global interest due to their functional properties. Basil seeds are used worldwide in the food, cosmetic, and pharmaceutical industries, but their functional and nutritional properties after fermentation are not known. The aim of this study was to optimize the effect of fermentation on the improvement in the functional properties of basil seeds by Lactobacillus plantarum. Basil seed samples were categorized into seven water volumes (named A–G) and fermented for 24, 48, 72, and 96 h with L. Plantarum. The results show that the pH and total microbial content (TMC) significantly changed after 24 h of fermentation (p < 0.05). Fermentation significantly increased the antioxidant properties and niacin content of basil seeds compared with non-fermented control samples (p < 0.05). Fermented samples G-24, G-48, and G-72 (samples with a ratio of 1 g (basil):10 mL (water) fermented for 24,48 and 72 h), exhibited the highest DPPH and ABTS^• scavenging activity. The total polyphenol content (TPC) was most prominent in the samples G-72, G-24, and G-48, respectively. Sample G-48 showed the highest antioxidant activity. Notably, sample G-24 showed a significant increase in niacin content (64 µg/mL). These results underscore that varying moisture levels and fermentation durations have a significant impact on the nutritional/functional value of basil seeds. Overall, fermenting basil seeds with L. plantarum increased their functional properties with greater antioxidant and TPC activities as well as increased nutritional value. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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12 pages, 7806 KiB

Open AccessArticle

Enhancing the Nutritional Quality of Defatted Cottonseed Meal by Solid-State Fermentation with Probiotic Microbes

by Jicong Lin, Jingxian Zhang, Gen Zou, Xiaoling Zhang, Haihong Shang, Boyang Ji, Yueyu Bai, Lingbo Qu and Yongjun Wei

Fermentation 2024, 10(8), 429; https://doi.org/10.3390/fermentation10080429 - 17 Aug 2024

Viewed by 720

Abstract

Defatted cottonseed meal (DCSM), a byproduct of the cotton industry, is highly regarded for its high protein content, making it a source of nutrients in animal feed. Traditional physical and chemical treatments of DCSM can lead to a reduction in nutrient content and the presence of residual organic solvents. Probiotic fermentation of DCSM offers several advantages, including degradation of anti-nutritional factors, an increase in nutrient content, and production of beneficial metabolites. This study employed probiotic fermentation of DCSM using a probiotic microbe collection composed of Saccharomyces cerevisiae, Enterococcus faecium, and Lactiplantibacillus plantarum. This fermentation process significantly enhanced the nutritional quality of DCSM. Specifically, the contents of crude protein, free amino acid, total phosphorus, and moisture increased by 1.14-fold, 1.14-fold, 1.24-fold, and 3-fold, respectively. In the meanwhile, there was a substantial reduction in the content of dry matter, crude ash, and crude fat, with decreases of 27.83%, 25.74%, and 88.23%, respectively. Probiotic fermentation of DCSM resulted in an overall enhancement of the palatability of DCSM. This study provides valuable insights into the potential of mixed probiotic fermentation as a promising approach for improving the nutritional quality of DCSM. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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11 pages, 1431 KiB

Open AccessArticle

Solid-State Fermentation of Mucuna deeringiana Seed Flour Using Lacticaseibacillus rhamnosus

by Andrés Álvarez, Leidy Y. Rache, Sandra Chaparro, María H. Brijaldo, Luis Miguel Borras and José J. Martínez

Fermentation 2024, 10(8), 396; https://doi.org/10.3390/fermentation10080396 - 31 Jul 2024

Viewed by 731

Abstract

The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching the protein content. In this work, an experimental analysis identified the variables with the greatest influence on the solid-state fermentation of Mucuna deeringiana. In general, we observed a decrease in pH due to the production of and increase in lactic acid, resulting in a 91% (6.40 to 0.55 g/100 g sample) reduction in L-DOPA, 51% decrease in phenolic compounds (11.65 to 5.70 g/100 g sample), 97% decrease in tannins (1.26 to 0.04 g/100 g sample), and the antioxidant capacity of the fermented flour was 97%, with an increase in protein content of 12%. Furthermore, it demonstrated greater stability over 24 days compared to the control samples, which remained stable for only 3 days. These results suggest that the bacterium has a positive effect on the production of lactic acid, and the nutritional composition can be enhanced by reducing antinutritional factors, especially L-DOPA, that limit the use of this legume. This process proves to be a cost-effective and sustainable method for developing nutritious feed products derived from Mucuna flours. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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18 pages, 2360 KiB

Open AccessArticle

Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity

by Gabriela Macedo Fraiz, Mirian A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, Viviana Corich, Alessio Giacomini, Fermín I. Milagro, Frederico A. R. Barros and Josefina Bressan

Fermentation 2024, 10(8), 384; https://doi.org/10.3390/fermentation10080384 - 26 Jul 2024

Cited by 2 | Viewed by 992

Abstract

Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index^® and Dietary Total Antioxidant Capacity. Paired t-test/Wilcoxon was applied to compare differences between pre- and post-intervention (α = 0.05). Results: After the intervention, individuals with obesity showed a decrease in insulin, HOMA-IR, and GGT; those without obesity showed an increase in total cholesterol and alkaline phosphatase, but this was only observed in those with a worsened diet quality. Conclusion: kombucha intake demonstrated positive impacts on the metabolic health of individuals with obesity beyond the importance of combining it with healthy eating patterns. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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13 pages, 3912 KiB

Open AccessArticle

Characterization of the Gamma-Aminobutyric Acid (GABA) Biosynthetic Gene Cluster in High GABA-Producing Enterococcus avium G-15

by Masafumi Noda, Moeko Ozaki, Saori Ogura, Narandalai Danshiitsoodol, Etsuji Nakashima and Masanori Sugiyama

Fermentation 2024, 10(8), 379; https://doi.org/10.3390/fermentation10080379 - 25 Jul 2024

Viewed by 722

Abstract

We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four genes for the conversion of Glu to GABA, a Glu–GABA antiporter, and two transcriptional regulatory proteins, GadR1 and GadR2. The present study has been designed to investigate what characteristics of the GadG enzyme may contribute to the high production of GABA and how these two regulators play a role in high GABA productivity. The kinetic study showed that compared with E. coli glutamate decarboxylase (GAD) enzymes, GadG has relatively high K_m (1.3–2.4 times) and k_cat (1.3–1.6 times) values, indicating that although there are no remarkable differences in kinetic parameters between the three GAD enzymes, GadG may contribute to the high production of GABA in the presence of enough substrates. Further, the G-15 strain lacks the ornithine decarboxylase pathway-based acid resistance mechanism observed in some LAB strains, suggesting that the GAD-based acid resistance system is relatively important and may be vigorously employed in the G-15 strain. The molecular biological analysis of GadR1 revealed that the protein plays a role in GABA production as a transcriptional activator through an indirect pathway. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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Review

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20 pages, 412 KiB

Open AccessReview

Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications

by Mahtab Sadrimovahed and Beyza H. Ulusoy

Fermentation 2024, 10(10), 522; https://doi.org/10.3390/fermentation10100522 - 14 Oct 2024

Viewed by 974

Abstract

Probiotics are live microbiota that can confer their hereditary health benefits upon the host. They can positively alter the diversity of the host’s gut microbiota population. Bacillus clausii is a spore-producing potential probiotic. Its application in the food industry has been highly recommended. Clausii spores are greatly resistant to harsh food processing treatment (heat and industrial pressure) and they can maintain their physiological traits (acid, bile salt) inside the human gut. The utilization of spores can enhance the nutritional viability of livestock, as well as the functionality of on-shelf products. This contemporary review covers the great attributes of B. clausii, including physiological characteristics, modes of action, probiotics benefits, a safety assessment, and the bacteria food industry applications for the purposes of producing enhanced functional foods known as probiotic foods. To our knowledge, although B. clausii has been widely applied in food industry, the amount of the literature that is dedicated to its role in sustainable food production and addresses its potential sporogenous probiotic behavior is fewer as compared to non-sporogenous lactic acid bacteria (Lactobacillus spp. and Bifidobacterium spp.). In our review, we also discovered a lack of empirical evidence on the synbiotic and synergistic behavior of clausii in combination with other active nutrients. Therefore, our review suggests that more studies should be conducted on the potential probiotic contribution of B. clausii in sustainable food production and its synergistic and synbiotic behavior in conjunction with other active nutrients. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

16 pages, 504 KiB

Open AccessReview

The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology

by Piotr Lalowski and Dorota Zielińska

Fermentation 2024, 10(9), 444; https://doi.org/10.3390/fermentation10090444 - 23 Aug 2024

Viewed by 1050

Abstract

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. The isolation of gut bacteria with significant health benefits has led to the emergence of NGPs. In contrast to traditional probiotics, these originate directly from the gut microbiota, thereby ensuring their optimal adaptation to the intestinal ecosystem. NGPs exert their effects on the host organism through a variety of mechanisms, including the synthesis of bioactive compounds, modulation of the gut microbiota, and metabolism of substances provided by the host. Several bacterial species have been identified as potential candidates for NGPs, including Akkermansia muciniphila, Faecalibacterium prausnitzii, Bacteroides thetaiotaomicron, Christensenella minuta, and many others. These bacteria have demonstrated the capacity to exert beneficial effects, including the reduction of obesity, type 2 diabetes, metabolic disorders, and even cancers. The greatest limitation to their commercialization is their lack of oxygen tolerance, which presents challenges not only for research but also for their potential application in food. The most optimal approach for their application in food appears to be microencapsulation. Further research is required to establish the safety of NGP supplementation and to protect them from environmental conditions. Full article

(This article belongs to the Special Issue Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology)

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