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Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics
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Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics

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

Deadline for manuscript submissions: 31 October 2024 | Viewed by 3532

Special Issue Editor

Prof. Dr. Anjun Chen

E-Mail Website
Guest Editor
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Interests: fermented plant-based products; fruits and vegetables; fermented food microorganism; omics in fermented foods; quality characteristics

Special Issue Information

Dear Colleagues,

Traditional fermented foods are an indispensable part of food culture around the world, with great economic and nutritional value and,  based on unique local production technologies and traditional habits, these fermented products have developed distinctive regional characteristics. The fermentation process involves various microorganisms that utilize the nutrients present in raw foods to produce a wide range of bioactive compounds, resulting in fermented foods presenting desirable aromas, flavors, textures, and health benefits. With the development of the economy and industry, the types and brands of fermented foods available in world markets are becoming increasingly diversified. Therefore, revealing the secrets of fermented products and promoting the spread of fermented foods promises bring new opportunities and challenges to traditional fermented food producers.

This special issue aims to present advanced research on traditional fermented foods and the topics to be discussed include, but are not limited to, the composition of fermentation microorganisms, sensory properties, physicochemical compositions, flavor characteristics, as well as the dynamic changes of microorganisms during the fermentation process and their impact on flavor formation. Fermentation driven by specific microorganisms and the application of combined multi-omics technologies in fermented foods are particularly encouraged. We welcome the submission of original research articles and reviews on these topics.

Prof. Dr. Anjun Chen
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. 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

  • fermented food quality characteristics
  • sensory properties
  • physiochemical compositions
  • volatile composition
  • fermentation microorganisms
  • omics in fermented foods

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Published Papers (4 papers)

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Research

16 pages, 5264 KiB  
Article
Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation
by Shuang Xian, Feng Zhao, Xinyan Huang, Xingyan Liu, Zhiqing Zhang, Man Zhou, Guanghui Shen, Meiliang Li and Anjun Chen
Foods 2024, 13(17), 2852; https://doi.org/10.3390/foods13172852 - 8 Sep 2024
Viewed by 410
Abstract
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with [...] Read more.
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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17 pages, 2826 KiB  
Article
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
by Wanida Pan-utai, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame and Charisa Yodbumprenge
Foods 2024, 13(17), 2848; https://doi.org/10.3390/foods13172848 - 8 Sep 2024
Viewed by 409
Abstract
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai [...] Read more.
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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16 pages, 2520 KiB  
Article
Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR
by Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Kalidas Shetty and Chartchai Khanongnuch
Foods 2024, 13(13), 2109; https://doi.org/10.3390/foods13132109 - 2 Jul 2024
Viewed by 1215
Abstract
Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional composition and microbial dynamics. Lactic acid bacteria [...] Read more.
Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional composition and microbial dynamics. Lactic acid bacteria and yeast were dominant in the fermentation process, reaching 8.43 and 8.50 log CFU/g after one week before gradually declining, while the coliform bacterial count was at 5.31 log CFU/g in the initial week but became undetectable in the later stages of fermentation. Next-generation sequencing identified Firmicutes (75.02%) and Proteobacteria (23.51%) as the primary phyla. Bacterial genera included Lactobacillus (73.36%) and Acetobacter (21.06%), with fungi mainly represented by Pichia (85.52%) and Candida (13.45%). Fundamental microbes such as Lactobacillus and Acetobacter were predominantly present, alongside Pichia and Candida, in the fungal communities. Microbial activities played a crucial role in generating essential enzymes for Miang’s transformation. The nutritional transformation appears to be complete at 5 weeks of fermentation. The moisture content in the final products was approximately 74% and correlated with a change in nitrogen-free extract (NFE) and crude fiber. The fat content showed a slight increase from 1.3% to 2.52%, but protein content slightly declined from 17.21% to 16.05%, whereas ash content did not change significantly. Key polysaccharide-degrading enzymes, particularly pectinase and β-mannanase, were revealed and peaked at 48.32 and 25.32 U/g Miang, respectively. The total polyphenols increased from 103.54 mg/g dry Miang to 144.19–155.52 mg/g during fermentation. The lowered IC50 value indicated an increase in antioxidant activity. A fermentation period of at least 3 weeks proved to be optimal for enhancing antioxidant properties and bioactive compounds, and mitigating the risk of coliform bacteria. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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13 pages, 1524 KiB  
Article
Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion
by Han Li, Qian Li, Qi Wang, Jiwang Chen, Wenshui Xia and E Liao
Foods 2024, 13(13), 2021; https://doi.org/10.3390/foods13132021 - 26 Jun 2024
Viewed by 999
Abstract
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric [...] Read more.
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric digestion significantly (p < 0.05) inhibited the proliferation of lactic acid bacteria, yeast, Staphylococcus, and Enterobacteriaceae, whereas various microorganisms proliferated extensively during small intestine digestion. Meanwhile, small intestine digestion could significantly increase (p < 0.05) levels of putrescine, cadaverine, and tyramine. The reduced content observed in inoculated fermentation groups suggests that starter cultures may have the ability to deplete biogenic amines in this digestion stage. Gastric digestion significantly (p < 0.05) inhibited nitrite accumulation in all CTFPs samples. Conversely, the nitrite content increased significantly (p < 0.05) in all groups during subsequent small intestine digestion. However, the rise in the inoculated fermentation groups was smaller than that observed in the spontaneous fermentation group, indicating a potentially positive role of inoculated fermentation in inhibiting nitrite accumulation during this phase. Additionally, gastric digestion significantly (p < 0.05) elevated the levels of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine in CTFPs. Inoculation with L. plantarum 120, S. cerevisiae 2018, and mixed starter cultures (L. plantarum 120, S. cerevisiae 2018, and S. xylosus 135 [1:1:1]) effectively increased the degree of depletion of NDMA during this digestion process. Full article
(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)
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