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Bacteria for Biotechnology Application in the Food Fermentation Industry
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Bacteria for Biotechnology Application in the Food Fermentation Industry

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 3929

Special Issue Editors

Dr. Prince Chawla

E-Mail Website
Guest Editor
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
Interests: dairy science; food analysis; food processing; food chemistry; food preservation; food safety; food quality
Dr. Roxana Medina

E-Mail Website
Guest Editor
CERELA (Centro de Referencia para Lactobacilos), CONICET, Tucumán, Argentina
Interests: functional foods; lactic acid bacteria; probiotics; postbiotics; symbiotic; metabolic syndrome; obesity; feruloyl esterase
Special Issues, Collections and Topics in MDPI journals
Dr. Paola Gauffin-Cano

E-Mail Website
Guest Editor
CERELA (Centro de Referencia para Lactobacilos), CONICET, Tucumán, Argentina
Interests: functional foods; lactic acid bacteria; probiotics; postbiotics; symbiotic; metabolic syndrome; obesity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Furthermore, the fermentation processes used in animal production systems are also being impacted by the increasing knowledge of bacterial biotechnology. Improved feed efficiency is the main goal of many recent interventions, as well as developing new strategies to reduce the use of antimicrobials and the prevalence of mycotoxins.

Dr. Prince Chawla
Dr. Roxana Medina
Dr. María Paola Gauffin-Cano
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

  • functional foods
  • food metabolomics
  • food microbiota
  • novel fermented foods
  • functional foods
  • food safety
  • nutritional quality of food
  • probiotics
  • prebiotics
  • synbiotics
  • silage
  • haylage

Published Papers (2 papers)

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Research

16 pages, 2810 KiB  
Article
Glycosyltransferases Expression Changes in Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 Grown on Different Carbon Sources
by Luz Cristina Vallejo-García, María del Carmen Sánchez-Olmos, Rosa María Gutiérrez-Ríos and Agustín López Munguía
Foods 2023, 12(9), 1893; https://doi.org/10.3390/foods12091893 - 4 May 2023
Cited by 1 | Viewed by 1511
Abstract
Leuconostoc mesenteroides strains are common contributors in fermented foods producing a wide variety of polysaccharides from sucrose through glycosyltransferases (GTFs). These polymers have been proposed as protective barriers against acidity, dehydration, heat, and oxidative stress. Despite its presence in many traditional fermented products and [...] Read more.
Leuconostoc mesenteroides strains are common contributors in fermented foods producing a wide variety of polysaccharides from sucrose through glycosyltransferases (GTFs). These polymers have been proposed as protective barriers against acidity, dehydration, heat, and oxidative stress. Despite its presence in many traditional fermented products and their association with food functional properties, regulation of GTFs expression in Ln. mesenteroides is still poorly understood. The strain Ln. mesenteroides ATCC 8293 contains three glucansucrases genes not found in operons, and three fructansucrases genes arranged in two operons, levLX and levC-scrB, a Glycoside-hydrolase. We described the first differential gene expression analysis of this strain when cultivated in different carbon sources. We observed that while GTFs are expressed in the presence of most sugars, they are down-regulated in xylose. We ruled out the regulatory effect of CcpA over GTFs and did not find regulatory elements with a direct effect on glucansucrases in the condition assayed. Our findings suggest that only operon levLX is repressed in xylose by LexA and that both fructansucrases operons can be regulated by the VicK/VicR system and PerR. It is essential to further explore the effect of environmental conditions in Ln. mesenteroides bacteria to better understand GTFs regulation and polymer function. Full article
(This article belongs to the Special Issue Bacteria for Biotechnology Application in the Food Fermentation Industry)
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13 pages, 2100 KiB  
Article
A Combinational Optimization Method for Efficient Production of Indigo by the Recombinant Escherichia coli with Expression of Monooxygenase and Malate Dehydrogenase
by Zijing Pan, Dejiang Tao, Mingjing Ren and Lei Cheng
Foods 2023, 12(3), 502; https://doi.org/10.3390/foods12030502 - 21 Jan 2023
Cited by 5 | Viewed by 2068
Abstract
Indigo pigment is a widely used pigment, and the use of biosynthesis to ferment indigo has become a hot research topic. Based on previous research, the indigo could be biosynthesized via the styrene oxygenation pathway, which is regulated by intracellular redox-cofactor rebalancing. In [...] Read more.
Indigo pigment is a widely used pigment, and the use of biosynthesis to ferment indigo has become a hot research topic. Based on previous research, the indigo could be biosynthesized via the styrene oxygenation pathway, which is regulated by intracellular redox-cofactor rebalancing. In this work, the malate dehydrogenase (mdh) gene was selected as an NADH regeneration element to improve the intracellular cofactor regeneration level, and it was co-expressed with the styrene monooxygenase (styAB) gene by pET-28a(+) vector in E. coli for enhancing indigo production. The PT7 and Pcat promoter was constructed to change the styAB gene and mdh gene from inducible expression to constitutive expression, since the expressing vector pET-28a(+) needs to be induced by IPTG. After different strategies of genetic manipulations, the styAB gene and mdh gene were successfully constitutively co-expressed by different promoters in E. coli, which obviously enhanced the monooxygenase activity and indigo production, as expected. The maximum yield of indigo in recombinant strains was up to 787.25 mg/L after 24 h of fermentation using 2.0 g/L tryptophan as substrate, which was nearly the highest indigo-producing ability using tryptophan as substrate in recent studies. In summary, this work provided a theoretical basis for the subsequent study of indigo biosynthesis and probably revealed a new insight into the construction of indigo biosynthesis cell factory for application. Full article
(This article belongs to the Special Issue Bacteria for Biotechnology Application in the Food Fermentation Industry)
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