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Journals
Foods
Special Issues
Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties
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Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties

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

Deadline for manuscript submissions: 31 December 2024 | Viewed by 424

Special Issue Editors

Dr. Ling Sun

E-Mail Website
Guest Editor
School of Food and Biological Engineering，Jiangsu University, Zhenjiang, China
Interests: food fermentation process; flavor composition; beneficial bacterial strains; omics; fermentation mechanism; molecular mechanism
Dr. Xinping Lin

E-Mail Website
Guest Editor
National Marine Food Engineering Technology Research Center, Dalian Polytechnic University, Dalian, China
Interests: fermented food; starter culture; flavor; lactic acid bacteria; yeast
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microorganisms play an important role in the process of food fermentation. With the improvement of people's living standard, the quality and functional characteristics of fermented food have been paid more attention. Therefore, in order to fully understand and improve the active substances and their functional properties of fermented foods, this topic will focus on the screening and modification of beneficial strains in the food fermentation process, the active substances produced in the fermentation process and their identification, and the corresponding functional properties.

Dr. Ling Sun
Dr. Xinping Lin
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

  • food fermentation
  • food microbiology
  • fermentation technology
  • fermented food
  • functional properties

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Published Papers (1 paper)

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Research

19 pages, 2657 KiB  
Article
Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
by Xialiang Ding, Meixiang Yue, Henghao Gu, Suyang Li, Shiyi Chen, Liang Wang and Ling Sun
Foods 2024, 13(16), 2490; https://doi.org/10.3390/foods13162490 - 8 Aug 2024
Viewed by 317
Abstract
Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single [...] Read more.
Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to improve the flavor of steamed bread. Here, the dynamic change profiles of volatile substances in steamed bread co-fermented by Saccharomyces cerevisiae SQJ20 and Wickerhamomyces anomalus GZJ2 were analyzed using the electronic nose (E-nose) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The five detectors of the E-nose rapidly detected the changes in volatile substances in different dough or steamed bread with the highest response value in co-fermented dough. A total of 236 volatile substances were detected in all the samples using HS-SPME-GC-MS, and alcohols were the most variable component, especially Phenylethyl alcohol. Significantly, more alcohols and esters were upregulated in co-fermented dough, and the addition of W. anomalus GZJ2 improved the key volatile aroma compounds of steamed bread using the relative odor activity value method (ROAV), especially the aldehydes and alcohols. Moreover, these key volatile aroma compounds can be quickly distinguished using the W2S detector of the E-nose, which can be used for the rapid detection of aroma components in steamed bread. Full article
(This article belongs to the Special Issue Microbial Fermentation of Food: Beneficial Strains, Active Substances, Functional Properties)
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