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Fermentation
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Assessment of the Quality and Safety of Fermented Foods
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Assessment of the Quality and Safety of Fermented Foods

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 January 2023) | Viewed by 16749

Special Issue Editor

Dr. Oksana Zinina

E-Mail Website
Guest Editor
Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, Russia
Interests: food technology; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Since ancient times, a wide range of fermented products have been present in human nutrition, such as fermented milk products, wine, beer, vegetables, legumes, cereals, and other plant products, as well as meat, fish and other aquatic organisms. Back in those days, fermentation was used to increase the shelf life and improve the safety of raw materials. Over time, other benefits resulting from the action of microorganisms and enzymes were noted: a change in the texture of the product, an improvement in its sensory characteristics, and an increase in the amount of certain useful substances. With the development of scientific knowledge, it transpired that the consumption of fermented foods has a positive effect on human health. This is due to biochemical changes in food components and an increase in their nutritional and biological value, as well as the viable probiotic microorganisms added. The controlled growth of microorganisms in them allows for fermentation in the required direction, varying, enhancing and achieving the required indicators of quality and food safety. The vast variety of microorganisms used in the food industry results in thousands of different types of food and drink specific to different cultures around the world.

Modern research in the development of new fermented products is aimed at modifying the chemical composition of food products, increasing the bioavailability of feedstock components, and using bacterial cultures that increase the health properties of food products. Food products obtained by fermentation, due to the presence of organic acids, ethanol and bacteriocins, have a lower risk of microbiological contamination.

The purpose of the Special Issue is to summarize the experience of researchers of the international scientific community in the field of assessing the quality indicators of plant and animal raw materials formed during the fermentation process, as well as the assessment of the quality and safety of products obtained as a result of fermentation.

Of interest are both original research articles and review papers devoted to the generalization and analysis of data on the important consumer properties of fermented products, on the experience of using various microorganisms to form optimal sensory, physicochemical and technological indicators of products, and on aspects of ensuring the safety of fermented products.

Dr. Oksana Zinina
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

  • food
  • quality indicator
  • safety
  • nutritional value
  • plant-based material
  • foods of animal origin
  • probiotics

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Related Special Issue

Published Papers (7 papers)

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Editorial

Jump to: Research

2 pages, 162 KiB  
Editorial
Assessment of the Quality and Safety of Fermented Foods
by Oksana Zinina
Fermentation 2023, 9(3), 283; https://doi.org/10.3390/fermentation9030283 - 13 Mar 2023
Cited by 1 | Viewed by 1410
Abstract
Since ancient times, fermentation has been used to increase the shelf life and improve the safety of food raw materials [...] Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)

Research

Jump to: Editorial

13 pages, 2086 KiB  
Article
The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread
by Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Natalia Popova and Darya Stepanova
Fermentation 2023, 9(3), 263; https://doi.org/10.3390/fermentation9030263 - 7 Mar 2023
Cited by 4 | Viewed by 2237
Abstract
Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, [...] Read more.
Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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20 pages, 3012 KiB  
Article
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends
by Ngozi C. Okoronkwo, Chigozie F. Okoyeuzu, Chinwe R. Eze, Ifeoma E. Mbaeyi-Nwaoha and Chidinma P. Agbata
Fermentation 2023, 9(3), 250; https://doi.org/10.3390/fermentation9030250 - 3 Mar 2023
Cited by 3 | Viewed by 2397
Abstract
During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using [...] Read more.
During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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14 pages, 1612 KiB  
Article
Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients
by Natalya Naumenko, Rinat Fatkullin, Natalia Popova, Alena Ruskina, Irina Kalinina, Roman Morozov, Vyacheslav V. Avdin, Anastasia Antonova and Elizaveta Vasileva
Fermentation 2023, 9(3), 246; https://doi.org/10.3390/fermentation9030246 - 3 Mar 2023
Cited by 6 | Viewed by 1868
Abstract
Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such [...] Read more.
Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter “Vivo Probio”. The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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20 pages, 1476 KiB  
Article
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup
by Cuiqin Li, Qing Zhang, Chan Wang, Laping He, Han Tao, Xuefeng Zeng and Yifeng Dai
Fermentation 2022, 8(11), 589; https://doi.org/10.3390/fermentation8110589 - 31 Oct 2022
Cited by 6 | Viewed by 1744
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, [...] Read more.
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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12 pages, 1572 KiB  
Article
Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1
by Marwa A. Saad, Hagar S. Abd-Rabou, Ebrahim Elkhtab, Ahmed M. Rayan, Ahmed Abdeen, Afaf Abdelkader, Samah F. Ibrahim and Heba Hussien
Fermentation 2022, 8(7), 327; https://doi.org/10.3390/fermentation8070327 - 13 Jul 2022
Cited by 8 | Viewed by 3205
Abstract
Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected [...] Read more.
Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover, the ability of Bacillus polymyxa D05-1 to reduce levels of experimentally added biogenic amines during the manufacturing of Tallaga cheese was investigated. The obtained results revealed variations in the chemical composition between the investigated samples. Furthermore, many cheese samples contained high levels of BAs, including histamine, tyramine and putrescine. Domiati cheese had the highest levels of BAs, followed by Tallaga and Cheddar, whereas Ras cheese had the lowest levels. The existence of yeasts, molds, coliforms and the high levels of BAs in cheese samples indicate the unsanitary conditions in which they were made and stored. Furthermore, addition of B. polymyxa D05-1 during Tallaga cheese manufacturing resulted in a reduction in BA levels. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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16 pages, 3676 KiB  
Article
Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards
by Oksana Zinina, Svetlana Merenkova, Maksim Rebezov, Damir Galimov, Mars Khayrullin and Pavel Burkov
Fermentation 2022, 8(7), 317; https://doi.org/10.3390/fermentation8070317 - 6 Jul 2022
Cited by 9 | Viewed by 2558
Abstract
Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis of the physicochemical, technological, and functional properties of protein hydrolysates obtained by microbial fermentation. The research results showed that hydrolysates fermented with [...] Read more.
Fermentation is an economical method for obtaining protein hydrolysates. The purpose of the scientific research was to perform a comprehensive analysis of the physicochemical, technological, and functional properties of protein hydrolysates obtained by microbial fermentation. The research results showed that hydrolysates fermented with propionic acid bacteria and bifidobacteria have better physicochemical and technological indicators compared to the control sample. Significant increases in water-holding and fat-holding capacities (by 1.8–2.1 times and 1.5–2.5 times, respectively), as well as fat-emulsifying ability (by 12.8–29.8%) in experimental samples were found. Hydrolysates obtained by fermentation effectively inhibit the growth of Escherichia coli and Staphylococcus aureus. The thermal analysis showed a sufficiently high-thermal stability of the obtained protein hydrolysates. In hydrolysates fermented by bacterial culture, the removal of physico-mechanical and osmotically bound moisture occurred at temperatures of 110 °C and 115 °C, respectively, and in whey protein hydrolysate at a temperature of 100 °C. The release of chemically bound moisture was observed at a temperature of 170 °C for fermented hydrolysates and at 155 °C for the control sample. The results proved that fermented protein products are characterized by high functional properties, antioxidant and antimicrobial activity, and can be used as natural food additives and preservatives. Full article
(This article belongs to the Special Issue Assessment of the Quality and Safety of Fermented Foods)
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