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Fermentation
Special Issues
New Aspect: Progress of Molds and Yeasts in Fermented-Food Production
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New Aspect: Progress of Molds and Yeasts in Fermented-Food Production

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 2023) | Viewed by 4819

Special Issue Editor

Prof. Dr. Matthew Winans

E-Mail Website1 Website2
Guest Editor
Fermentation Research Department, Imperial Yeast, 19677 NE San Rafael Street, Portland, OR 97230, USA
Interests: yeast; saccharomyces cerevisiae; fermentation; genomics; metabolism

Special Issue Information

Dear Colleagues,

The history of fermented food via biological processes specific to yeast and to molds is rich. Today, scientists enjoy the spoils of this rich history to guide modern advances in a field that combines food neccisary to human existance, celebrates craft and artistry, drives innovation, and conects laboratory to practical emplementation. This special issue of Fermentation emphasises these very issues and we want to hear from you.  

Progress of Molds and Yeast in Fermented-Food Production is the focus of the issue. This encompases many topics including mono or mixed culture fermented food products. We expect to explore monocultured fermentations model systems such as the Japanese Miso made with the popular Koji Mold, Aspergillus oryzae, which has been linked to numerous human health bennefits. Additionally, we ask to explore a wider breath of scope to include mixed cultured fermenteation food and food type products such as Kefir, Kombucha, and the like.

In this issue we aim to highlight not only the best microbiological researchers today, but also to connect the findings to practical applications including bennefits to health, industrial microbiology, alternative microorganisms, new food products, metabolism, innovations in processing, and emerging research.

We see the value and interests your contributions to the field have made previously. Expand the field by contributing your research, join us in this special issue of Fermentation.

Prof. Dr. Matthew Winans
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

  • yeast
  • mold
  • fermentation
  • fermented food
  • human health
  • industrial microbiology
  • new food products

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

Published Papers (3 papers)

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Research

18 pages, 729 KiB  
Article
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
by Floriana Boscaino, Elena Ionata, Salvatore De Caro and Alida Sorrentino
Fermentation 2024, 10(1), 68; https://doi.org/10.3390/fermentation10010068 - 19 Jan 2024
Viewed by 1593
Abstract
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different geographical areas [...] Read more.
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different geographical areas of the Campania region (Italy) were screened for physiological and technological characteristics such as leavening ability, resistance to NaCl and pH, exopolysaccharide and phytase activity production, and carbohydrate assimilation. Selected and isolated microorganisms were also used to study the leavening kinetics in experimental doughs as mixed inocula of two different strains. Volatile organic compounds (VOCs) of the inoculated doughs were analyzed with solid-phase microextraction/gas chromatography–mass spectrometry (SPME/GC-MS). Most of the strains belonged to non-Saccharomyces species (Pichia kudriavzevii, Kluyveromyces marxianus) and Saccharomyces (S. cerevisiae). Several strains produced exopolysaccharides (EPSs), that are important for dough rheological properties. Moreover, yeasts isolated from whey showed extracellular phytase activity. The mixed starter culture of the S. cerevisiae and NCY strains showed a synergic effect that enhanced the doughs’ aroma complexity. The use of non-conventional yeasts mixed with S. cerevisiae strains can be advantageous in the bakery industry because they improve the bread aroma profiles and nutritional properties by bioactive molecule production. Full article
(This article belongs to the Special Issue New Aspect: Progress of Molds and Yeasts in Fermented-Food Production)
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10 pages, 1035 KiB  
Article
Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology
by Hatice Aybuke Karaoglan and Ayse Burcu Aktas
Fermentation 2023, 9(6), 550; https://doi.org/10.3390/fermentation9060550 - 7 Jun 2023
Cited by 1 | Viewed by 1236
Abstract
Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize the spontaneous fermentation conditions of kohlrabi in order to improve its [...] Read more.
Kohlrabi is a valuable crop due to its substantial amount of macro- and micronutrients. It is mostly consumed in fresh form, as jam or fermented product. This current work aimed to optimize the spontaneous fermentation conditions of kohlrabi in order to improve its product functionality and diversity. For this purpose, a Box Behnken design was employed to evaluate the effects of boiling time (0–8 min.), vinegar ratio (0–50%), and salt content (2–8%) on chemical and microbiological properties of fermented kohlrabi. Some chemical and microbiological analyses, including total phenolic content, total antioxidant capacity, total acidity, pH, salt content, total counts of yeast and molds, and mesophilic and lactic acid bacteria, were determined. The total antioxidant capacity of samples changed between 11.91 and 75.75 µmol Trolox/100 g, respectively. Both ANOVA results (p  <  0.05) and PCA model (R2  =  0.99; Q2  =  0.72) confirmed that boiling time is the important factor affecting the fermentation process. The optimal fermentation parameters for kohlrabi were determined to be 44.12% vinegar and 2.07% salt concentrations without the boiling step by response surface methodology. Full article
(This article belongs to the Special Issue New Aspect: Progress of Molds and Yeasts in Fermented-Food Production)
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6 pages, 678 KiB  
Communication
Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste
by Misaki Saito and Hiromi Nishida
Fermentation 2023, 9(6), 516; https://doi.org/10.3390/fermentation9060516 - 26 May 2023
Cited by 3 | Viewed by 1386
Abstract
To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast strain K1401 and the kuratsuki bacterium [...] Read more.
To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast strain K1401 and the kuratsuki bacterium Kocuria strain TGY1127_2. The cells were suspended in water or water containing H2 and statically incubated at 4 °C for 2 h before co-culture. Sake taste was estimated using a taste sensor. The taste of sake was affected by H2 treatment of kuratsuki Kocuria as well as sake yeast. These results strongly suggest that H2 treatment alters the physiology of kuratsuki bacteria and sake yeast. We showed that sake undergoes H2 treatment of the microorganisms involved in sake brewing to boost its variety and meet the market demand. Full article
(This article belongs to the Special Issue New Aspect: Progress of Molds and Yeasts in Fermented-Food Production)
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