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Foods
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Applications of Biotechnology to Fermented Foods
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Applications of Biotechnology to Fermented Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: 16 March 2025 | Viewed by 4953

Special Issue Editors

Dr. Paloma López

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Guest Editor
CSIC—Centro de Investigaciones Biologicas Margarita Salas (CIB-Margarita Salas), Ramiro de Maeztu, 9, 28040 Madrid, Spain
Interests: functional fermented food; lactic acid bacteria; exopolysaccharides; vitamins; probiotics; postbiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Mª Luz Mohedano

E-Mail Website
Guest Editor
Department of Microbial and Plant Biotechnology, Margarita Salas Biological Research Centre, CIB-CSIC, Madrid, Spain
Interests: functional fermented food; lactic acid bacteria; exopolysaccharides; vitamins; probiotics; postbiotics
Dr. Pasquale Russo

E-Mail Website
Guest Editor
Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
Interests: food fermentation; lactic acid bacteria; riboflavin, probiotics; functional foods; antimicrobial activity; biocontrol
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumer awareness of the health benefits of fermented foods and beverages is continuously increasing as new functional food products are being introduced into the market. Moreover, research is being carried out to characterize the real benefits of innovative formulations of traditional fermented foods improved by the use of novel starter microorganisms, which could increase the functionality and the safety of the products.

Therefore, this Special Issue is calling for original papers, reviews, and mini reviews that describe studies involving dairy, bread, gluten-free products as well as all types of traditional fermented foods and beverages from African, Asian and American origin. Among others, we would welcome reports based on the characterization of the microbiota of fermented foods and new starter cultures and co-adjuvants, including their probiotic, antiviral, antimicrobial and antioxidant properties as well as their impact on the gut microbiome. Also welcome are studies investigating the development of new functional fermented foods including in vitro and in vivo analyses of their immunomodulatory properties and of their content of prebiotic and postbiotics such as exopolysaccharides, vitamins and oligosaccharides.

Dr. Paloma López
Dr. Mª Luz Mohedano
Dr. Pasquale Russo
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • probiotics
  • postbiotics
  • fermented foods
  • starters
  • adjuvants
  • antimicrobials
  • functional foods
  • food safety

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Published Papers (3 papers)

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Research

24 pages, 2764 KiB  
Article
Riboflavin- and Dextran-Producing Weissella confusa FS54 B2: Characterization and Testing for Development of Fermented Plant-Based Beverages
by Malek Lahmar, Norhane Besrour-Aouam, Annel M. Hernández-Alcántara, Iñaki Diez-Ozaeta, Imene Fhoula, Paloma López, Mari Luz Mohedano and Hadda-Imene Ouzari
Foods 2024, 13(24), 4112; https://doi.org/10.3390/foods13244112 - 19 Dec 2024
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Abstract
The use of lactic acid bacteria for developing functional foods is increasing for their ability to synthesize beneficial metabolites such as vitamin B (riboflavin, RF) and postbiotic compounds. Here, the spontaneous mutant FS54 B2 was isolated by treatment of the dextran-producing Weissella confusa [...] Read more.
The use of lactic acid bacteria for developing functional foods is increasing for their ability to synthesize beneficial metabolites such as vitamin B (riboflavin, RF) and postbiotic compounds. Here, the spontaneous mutant FS54 B2 was isolated by treatment of the dextran-producing Weissella confusa FS54 strain with roseoflavin. FS54 B2 overproduced RF (4.9 mg/L) in synthetic medium. The FMN riboswitch is responsible for the regulation of RF biosynthesis, and sequencing of the coding DNA revealed that FS54 B2 carries the G131U mutation. FS54 B2 retained the capacity of FS54 to synthesize high levels of dextran (3.8 g/L) in synthetic medium. The fermentation capacities of the two Weissella strains was tested in commercial oat-, soy- and rice-based beverages. The best substrate for FS54 B2 was the oat-based drink, in which, after fermentation, the following were detected: RF (2.4 mg/L), dextran (5.3 mg/L), potential prebiotics (oligosaccharides (panose (5.1 g/L), isomaltose (753 mg/L) and isomaltotriose (454 mg/L)) and the antioxidant mannitol (16.3 g/L). pH-lowering ability and cell viability after one month of storage period were confirmed. As far as we know, this is the first time that an RF-overproducing W. confusa strain has been isolated, characterized and tested for its potential use in the development of functional beverages. Full article
(This article belongs to the Special Issue Applications of Biotechnology to Fermented Foods)
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17 pages, 2242 KiB  
Article
Sourdough Yeast Strains Exhibit Thermal Tolerance, High Fermentative Performance, and a Distinctive Aromatic Profile in Beer Wort
by Isabel E. Sánchez-Adriá, Gemma Sanmartín, Jose A. Prieto, Francisco Estruch and Francisca Randez-Gil
Foods 2024, 13(7), 1059; https://doi.org/10.3390/foods13071059 - 29 Mar 2024
Cited by 2 | Viewed by 1270
Abstract
The increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) [...] Read more.
The increasing popularity of home brewing and the fast evolution of craft beer companies have fuelled the interest in novel yeasts as the main actors diversifying the beer portfolio. Here, we have characterized the thermal tolerance and brewing-related features of two sourdough (SD) isolates of Saccharomyces cerevisiae, SDy01 and SDy02, at different temperatures, 20 and 37 °C, comparing them with commercial brew strains, AaB and kNB. The SD strains exhibited tolerance to the main brewing-related stress conditions and increased growth rates and lower lag phases than the reference beer strains at both temperatures. Consistent with this, SDy01 and SDy02 displayed higher fermentative activity in terms of sugar rate depletion and the release of metabolic by-products. Moreover, SDy01 and SDy02 brewing at 20 °C increased their total amount of volatile compounds (VOCs), in particular, their esters and carboxyl compounds, as compared to the reference AaB strain. In contrast, fermentation at 37 °C resulted in a drastic reduction in the number of VOCs in wort fermented with SD yeast, especially in its level of esters. In conclusion, our results stress the high fermentative performance of SD strains in beer wort and their ability to provide a complex and specific aromatic profile at a wide range of temperatures. Full article
(This article belongs to the Special Issue Applications of Biotechnology to Fermented Foods)
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16 pages, 2464 KiB  
Article
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
by Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, Wanning Li and Lihua Hou
Foods 2024, 13(6), 971; https://doi.org/10.3390/foods13060971 - 21 Mar 2024
Cited by 2 | Viewed by 2732
Abstract
Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce [...] Read more.
Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce consumers’ salt intake. The SR soy sauce was found to have an amino acid nitrogen content of 8.40 g/L and over 80 kinds of flavor substances, which were significantly higher than those of low-salt solid-state fermented soy sauce and approximately equal to HS soy sauce. Compared with HS soy sauce, the salt content of the SR soy sauce was reduced by 59.2%, achieving the salt reduction goal. The proportion of umami amino acids in SR soy sauce reached 32.0% of the total level, enhancing SR soy sauce’s quality. Hence, the new fermentation process can decrease salt content and shorten fermentation time. Full article
(This article belongs to the Special Issue Applications of Biotechnology to Fermented Foods)
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