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Fermentation
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Application of Lactic Acid Bacteria in Fermented Food
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Application of Lactic Acid Bacteria in Fermented Food

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 (30 October 2024) | Viewed by 18814

Special Issue Editors

Dr. Guowei Shu

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Interests: R&D and nutrition research of functional dairy products; screening and application of functional probiotics; biocatalysis and transformation
Special Issues, Collections and Topics in MDPI journals
Dr. Li Chen

E-Mail Website
Guest Editor
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
Interests: molecular biology; food microbiology; food nutrition and safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactic acid bacteria are widely used in the production of fermented foods. These bacteria are responsible for the conversion of sugars into lactic acid, which provides fermented foods with their characteristic tangy flavor and preserves them from spoilage. Fermented foods made with lactic acid bacteria include yogurt, kefir, sauerkraut, kimchi, and many others. These foods are not only delicious but also have health benefits due to their probiotic content. Lactic acid bacteria have also been used in the production of biopreservatives and bioactive compounds that have potential applications in the food industry. Overall, the application of lactic acid bacteria in fermented food has been a significant contribution to the food industry and human health.

Dr. Guowei Shu
Dr. Li Chen
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

  • lactic acid bacteria
  • nutraceutical production
  • bioactive peptides
  • fermentation
  • fermented milk
  • cheese
  • kefir
  • health benefits
  • preservation

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Related Special Issue

Published Papers (7 papers)

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Research

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13 pages, 2790 KiB  
Article
Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)
by Laura Alejandra Fernandez Castaneda, Jaqueline Auer, Su-lin L. Leong, William R. Newson, Volkmar Passoth, Maud Langton and Galia Zamaratskaia
Fermentation 2024, 10(8), 407; https://doi.org/10.3390/fermentation10080407 - 7 Aug 2024
Cited by 1 | Viewed by 2160
Abstract
Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba [...] Read more.
Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba bean is a promising raw material in Scandinavia due to its high protein, dietary fiber, and phytochemical content. In this study, we evaluated the effects of soaking media (vinegar, water and sodium bicarbonate with or without lactic acid bacteria (LAB)) on boiling time and physicochemical properties of faba bean-based tempeh. We demonstrated that sodium bicarbonate, with and without LAB, significantly reduces the boiling time of faba beans (7–8 min), while beans soaked in vinegar and water with and without LAB require longer boiling times for tempeh production (>16 min). Texture analysis has revealed notable variations among the samples, with statistically significant differences (p < 0.05) observed across the majority of the measured attributes. Our study has demonstrated that faba beans are suitable for tempeh production and expand the sources of possible raw materials. However, further studies are needed to investigate consumers’ preferences and expectations towards faba bean-based tempeh. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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16 pages, 312 KiB  
Article
Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir
by Mansi Jayantikumar Limbad, Noemi Gutierrez Maddox, Nazimah Hamid and Kevin Kantono
Fermentation 2024, 10(7), 327; https://doi.org/10.3390/fermentation10070327 - 21 Jun 2024
Cited by 1 | Viewed by 1646
Abstract
Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play [...] Read more.
Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of the new product being developed. The principal objective of this study was to determine the functional properties of the microorganisms identified and characterized from kefir, CWK, and sourdough fermented with coconut water kefir (CWKS), such as Limosilactobacillus fermentum, Lactiplantibacillus plantarum, L. fusant, L. reuteri, L. kunkeei, Acetobacter aceti, A. lovaniensis, A. pasteurianus, Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii, and C. colliculosa. In addition to identifying functional properties, such as glutamic acid production, phytase production, phytic acid degradation, and exopolysaccharide production, from this study, it was found that significantly high quantities of glutamic acid, exopolysaccharide, and phytase enzyme were detected in two LAB isolates, Limosilactobacillus fermentum and Lactiplantibacillus plantarum. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
12 pages, 1342 KiB  
Article
Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System
by Seth Molamu Rapoo and Mathoto-Lydia Thaoge-Zwane
Fermentation 2024, 10(6), 308; https://doi.org/10.3390/fermentation10060308 - 11 Jun 2024
Viewed by 1283
Abstract
This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid antibacterial activity, and their ability to break down starch were evaluated [...] Read more.
This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid antibacterial activity, and their ability to break down starch were evaluated during the fermentation period in the presence and absence of glucose as a carbon source. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus) was examined through a co-culturing technique. The results demonstrated that all 4 Lactobacillus strains exhibited robust growth in both glucose and glucose-free fermentation experiments. Glucose supplementation significantly enhanced lactic acid yield which ranged from 0.19 to 0.44% compared to fermentation without glucose which ranged from 0.04 to 0.29%. The selected Lactobacillus strains effectively lowered the media pH below 4.0 after 24 h, producing substantial lactic acid. Notably, in the absence of glucose, only Lb. helveticus D7 and Lb. amylolyticus D12 achieved pH levels below 4 after 8 h, producing the highest lactic acid amounts of 0.27 and 0.29% after 24 h, respectively. Amylase activity was detected on two strains, D7 and D12. Furthermore, most of the tested Lactobacillus strains demonstrated complete inhibition (6 log to 0 Log CFU/mL) of pathogen growth after 24 h of co-culturing, suggesting their potential for enhancing the safety quality of sorghum-based fermented products. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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23 pages, 846 KiB  
Article
Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia
by Daniel Asfaw Kitessa, Ketema Bacha, Yetenayet B. Tola and Mary Murimi
Fermentation 2024, 10(3), 118; https://doi.org/10.3390/fermentation10030118 - 21 Feb 2024
Cited by 2 | Viewed by 3743
Abstract
Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with [...] Read more.
Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, increase the strength, and promote the recovery process of mothers after childbirth. This study investigated the effects of the fermentation time and blending ratio on the nutritional quality of “Shameta”. Three levels of blending ratio of ingredients (maize–barley–fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria was the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize–barley–fava bean (81:5:5) had the highest LAB dominance with the highest crude fat (13.23 g/100g) content in all fermentation times (8, 10, and 12 days). However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The results of this study indicate that the nutritional quality of culturally prepared Shameta can be improved by optimizing the fermentation time and ingredient compositions for fast recovery, increased strength, and improved health of lactating mothers. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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15 pages, 4113 KiB  
Article
Preliminary Study on Screening and Genetic Characterization of Lactic Acid Bacteria Strains with Cadmium, Lead, and Chromium Removal Potentials
by Yunli Xu, Guowei Shu, Zhengxin Liu, Zifei Wang, Huan Lei, Qiqi Zheng, Hongjuan Kang and Li Chen
Fermentation 2024, 10(1), 41; https://doi.org/10.3390/fermentation10010041 - 4 Jan 2024
Cited by 3 | Viewed by 2689
Abstract
Due to industrial development, heavy metal pollution has become a severe global health hazard. The bioadsorption method represented by the adsorption of lactic acid bacteria (LAB) has been widely employed. The purpose of this study is to screen LAB strains that can remove [...] Read more.
Due to industrial development, heavy metal pollution has become a severe global health hazard. The bioadsorption method represented by the adsorption of lactic acid bacteria (LAB) has been widely employed. The purpose of this study is to screen LAB strains that can remove cadmium, lead, and chromium. Through the heavy metal resistance tests, four strains with significant growth inhibition rate were identified. After 16S rDNA sequencing, these resistant strains were identified by Lactobacillus helveticus KD-3 (Cd2+ removal rate 37.54 ± 0.85%), Limosilactobacillus fermentum B27 (Pb2+ removal rate 69.41 ± 0.19%), Lacticaseibacillus rhamnosus 7469 (Cr6+ removal rate 71.13 ± 0.97%), and Lb. helveticus K5. Three encoding genes were identified in our screen strains, namely resistance gene czcD, chromium resistance gene chrA, and lead resistance gene pbrT. L.helveticus KD-3 exhibited the best comprehensive performance. Given the diverse types of heavy metal pollution at present, the current research mainly focuses on the removal of a single heavy metal by one strain. The four strains enrich the absorption resources of LAB for heavy metals, paving a new way for the biosorption of various heavy metals in food by LABs. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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12 pages, 1202 KiB  
Article
Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples
by Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti and Alessandro Nogueira
Fermentation 2023, 9(12), 1017; https://doi.org/10.3390/fermentation9121017 - 13 Dec 2023
Cited by 4 | Viewed by 2067
Abstract
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was 104 CFU/mL. Alcoholic fermentations were carried [...] Read more.
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was 104 CFU/mL. Alcoholic fermentations were carried out without (Cider I) and with (Cider II) the O. oeni inoculation at 105 CFU/mL. As S. cerevisiae grows, a declining trend was observed in indigenous and inoculated LAB populations. While the wild LAB exhibited higher sensitivity than O. oeni, they were not eliminated during alcoholic fermentation. The addition of O. oeni impacted the growth and metabolic activity of S. cerevisiae. The bioconversion of malic acid into lactic acid predominantly occurred during the growth phase (43–66%) and stationary phase (4–27%). The resurgence of O. oeni following alcoholic fermentation significantly impacted the production of volatile compounds. After 20 days of fermentation, Cider II displayed a twofold increase in these compounds, resulting in a more favorable sensory profile according to evaluators. Consequently, malolactic fermentation (MLF) coincided with alcoholic fermentation, leading to a reduction in malic acid content. Furthermore, post alcoholic fermentation, MLF positively enhanced the aromatic quality of low-acid cider made from apples with low acidity. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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22 pages, 3066 KiB  
Review
Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products
by Toshika Mishra, Jyothi Machireddy and Suneetha Vuppu
Fermentation 2024, 10(9), 489; https://doi.org/10.3390/fermentation10090489 - 21 Sep 2024
Viewed by 2929
Abstract
Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer [...] Read more.
Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health and product stability. This study aims to discuss the key hygiene measures required for safe and high-quality drinkable dairy-based and plant-based fermented product production and to avoid cross-contamination, fermentation vessels, utensils, and storage containers should be cleaned and sterilized regularly. Personal hygiene for workers is also critical, including adequate handwashing, the use of protective equipment, and hygiene protocol training. Another key part of industrial facility management is environmental control and furthermore, adopting Hazard Analysis and Critical Control Points (HACCP) systems allows for the systematic identification and mitigation of production-related risks. Regular microbiological examination of items and surfaces helps to ensure that hygiene methods are effective and that the products fulfill safety requirements. Therefore, strict hygiene measures must be followed when creating fermented drinks to provide safe, high-quality products. Such procedures not only protect consumer health, but also improve product shelf life and sensory properties, increasing consumer trust and satisfaction. Full article
(This article belongs to the Special Issue Application of Lactic Acid Bacteria in Fermented Food)
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