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Foods
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Microbiological Research on Fermented Dairy Products
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Microbiological Research on Fermented Dairy Products

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

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 20929

Special Issue Editors

Prof. Dr. Wei Li

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Interests: food microbiology fermented foods; fermented dairy products; microbial diversity analysis; lactic acid bacteria; probiotics; polysaccharides; structural-functional relationship
Special Issues, Collections and Topics in MDPI journals
Dr. Xin Rui

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Interests: protein nutrition and functional property; food allergy and degradation; microbial conversion of dairy/legume source proteins and the relates to bioactive properties; development of novel dairy products targeting improved bioactive/functional properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented dairy products contain excellent nutrients and have a long history of consumption. Microorganisms involved in fermented dairy products have a vital role in the development of unique flavor, texture, and nutritional characteristics in fermented dairy products. Daily intake of fermented dairy products has beneficial effects on the prevention/treatment of various diseases, many of which have been confirmed related to the metabolic process of microorganisms to produce substances beneficial for human health.

For this Special Issue, we are encouraging the submission of manuscripts focusing on fermented dairy product microbiology and safety, processing, engineering, sensory analysis, and bioactivity. We are highly interested and encourage manuscripts related to the exploration of novel starters, development of novel fermented dairy products, and revelation of the mechanism underneath the beneficial effects of fermented dairy products for human health.

Prof. Dr. Wei Li
Dr. Xin Rui
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

  • Fermented foods
  • Fermented dairy products
  • Microbial diversity analysis
  • Lactic acid bacteria
  • Probiotics
  • Polysaccharides
  • Structural–functional relationships

Published Papers (7 papers)

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Editorial

Jump to: Research

2 pages, 164 KiB  
Editorial
Microbiological Research on Fermented Dairy Products
by Luyao Xiao and Wei Li
Foods 2022, 11(14), 2109; https://doi.org/10.3390/foods11142109 - 15 Jul 2022
Cited by 2 | Viewed by 1232
Abstract
Fermented dairy products are widely consumed worldwide due to the nutritional and health benefits [...] Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)

Research

Jump to: Editorial

20 pages, 2465 KiB  
Article
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant
by Giuseppe Celano, Giuseppe Costantino, Maria Calasso, Cinzia Randazzo and Fabio Minervini
Foods 2022, 11(3), 425; https://doi.org/10.3390/foods11030425 - 1 Feb 2022
Cited by 7 | Viewed by 1884
Abstract
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter [...] Read more.
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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19 pages, 3481 KiB  
Article
The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains
by Xiaomeng Wang, Wenpei Li, Mengjia Xu, Juanjuan Tian and Wei Li
Foods 2022, 11(1), 12; https://doi.org/10.3390/foods11010012 - 21 Dec 2021
Cited by 16 | Viewed by 4088
Abstract
In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions. Comparative bioinformatic analyses indicated that Lactobacillus kefiranofaciens, L. kefiri and Kluyveromyces marxianus were the [...] Read more.
In this study, a high-throughput sequencing technique was used to analyze bacterial and fungal diversity of two traditional Tibetan kefir grains from Linzhi (K1) and Naqu (K2) regions. Comparative bioinformatic analyses indicated that Lactobacillus kefiranofaciens, L. kefiri and Kluyveromyces marxianus were the main dominant strains in K1 and K2. In order to research the relationship of the growth of kefir grains, the biofilm and the extracellular polysaccharides (EPS) produced by microorganisms, the proliferation rate of kefir grains, the yield and chemical structure of EPS and the optimal days for biofilm formation were determined. The results showed that the growth rate, the yield of EPS and the biofilm formation ability of K1 were higher than K2, and the optimal day of their biofilm formation was the same in 10th day. Additionally, the live cells, dead cells and EPS in biofilm formation of K1 and K2 were observed by fluorescence microscope to clarify the formation process of kefir grains. To determine the influence of microbial interactions on biofilm and the formation of kefir grains, the essential role of microbial quorum sensing needs further attention. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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14 pages, 11528 KiB  
Article
Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus delbrueckii ssp. lactis
by Hongji Ye, Xinyi Zhang, Yang Jiang, Min Guo, Xiaoming Liu, Jianxin Zhao, Hao Zhang and Wei Chen
Foods 2021, 10(12), 3028; https://doi.org/10.3390/foods10123028 - 6 Dec 2021
Cited by 5 | Viewed by 2812
Abstract
Few studies have investigated the peptidomics of fermented milk by Lactobacillus delbrueckii. The aim of the present study was to interpret the peptidomic pattern of the fermented milk by five strains of L. delbrueckii ssp. bulgaricus and ssp. lactis prior to and [...] Read more.
Few studies have investigated the peptidomics of fermented milk by Lactobacillus delbrueckii. The aim of the present study was to interpret the peptidomic pattern of the fermented milk by five strains of L. delbrueckii ssp. bulgaricus and ssp. lactis prior to and after the simulated gastrointestinal digestion in vitro. The results indicated variations in the peptidomics among the samples, particularly between the samples of different subspecies. The peptides originating from β-casein were abundant in the samples of ssp. bulgaricus, whereas the peptides derived from αs1-casein and αs2-casein were more likely to dominate in those of ssp. lactis. For β-casein, the strains of ssp. bulgaricus displayed extensive hydrolysis in the regions of (73–97), (100–120), and (130–209), whereas ssp. lactis mainly focused on (160–209). The digestion appears to reduce the variations of the peptidomics profile in general. Among the five strains, L. delbrueckii ssp. bulgaricus DQHXNS8L6 was the most efficient in the generation of bioactive peptides prior to and after digestion. This research provided an approach for evaluating the peptide profile of the strains during fermentation and digestion. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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12 pages, 4672 KiB  
Article
Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810
by Juanjuan Tian, Qingyan Mao, Mingsheng Dong, Xiaomeng Wang, Xin Rui, Qiuqin Zhang, Xiaohong Chen and Wei Li
Foods 2021, 10(11), 2780; https://doi.org/10.3390/foods10112780 - 12 Nov 2021
Cited by 10 | Viewed by 2146
Abstract
Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by Lacticaseibacillus plantarum 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by L. plantarum 70810 and purified [...] Read more.
Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by Lacticaseibacillus plantarum 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by L. plantarum 70810 and purified by ion-exchange chromatography. Its preliminary structural characteristics and antioxidant activity were investigated. Results show that LPEPS-1 was composed of mannose, glucose, and galactose with molar ratios of 1.49:1.67:1.00. The chemical structure of LPEPS-1 consisted of →4)-α-D-Glcp-(1→, →3)-α-D-Galp-(1→ and →2)-α-D-Manp-(1→. Scanning electron microscopy (SEM) revealed that LPEPS-1 had a relatively rough surface. In addition, LPPES-1 exhibited strong scavenging activity against DPPH and superoxide radicals and chelating ability on ferrous ion. This study demonstrated that soybean whey was a feasible fermentation substrate for the production of polysaccharide from L. plantarum 70810 and that the polysaccharide could be used as a promising ingredient for health-beneficial functional foods. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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15 pages, 2094 KiB  
Article
Differentiation of Lacticaseibacillus zeae Using Pan-Genome Analysis and Real-Time PCR Method Targeting a Unique Gene
by Eiseul Kim, Seung-Min Yang and Hae-Yeong Kim
Foods 2021, 10(9), 2112; https://doi.org/10.3390/foods10092112 - 7 Sep 2021
Cited by 4 | Viewed by 2178
Abstract
Lacticaseibacillus zeae strains, isolated from raw milk and fermented dairy products, are closely related to the Lacticaseibacillus species that has beneficial probiotic properties. However, it is difficult to distinguish those using conventional methods. In this study, a unique gene was revealed to differentiate [...] Read more.
Lacticaseibacillus zeae strains, isolated from raw milk and fermented dairy products, are closely related to the Lacticaseibacillus species that has beneficial probiotic properties. However, it is difficult to distinguish those using conventional methods. In this study, a unique gene was revealed to differentiate L. zeae from other strains of the Lacticaseibacillus species and other species by pan-genome analysis, and a real-time PCR method was developed to rapidly and accurately detect the unique gene. The genome analysis of 141 genomes yielded an 17,978 pan-genome. Among them, 18 accessory genes were specifically present in five genomes of L. zeae. The glycosyltransferase family 8 was identified as a unique gene present only in L. zeae and not in 136 other genomes. A primer designed from the unique gene accurately distinguished L. zeae in pure and mixed DNA and successfully constructed the criterion for the quantified standard curve in real-time PCR. The real-time PCR method was applied to 61 strains containing other Lacticaseibacillus species and distinguished L. zeae with 100% accuracy. Also, the real-time PCR method was proven to be superior to the 16S rRNA gene method in the identification of L. zeae. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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12 pages, 1376 KiB  
Article
Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
by Mahmood A. Hashim, Liudmila A. Nadtochii, Mariam B. Muradova, Alena V. Proskura, Khalid A. Alsaleem and Ahmed R. A. Hammam
Foods 2021, 10(8), 1762; https://doi.org/10.3390/foods10081762 - 30 Jul 2021
Cited by 19 | Viewed by 4345
Abstract
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of [...] Read more.
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP). Yogurt mixes (standardized at 14% total solids) were formulated using SMP as a milk base enriched with WPI. The SMP was replaced by WPI in the yogurt mixes at a rate of 3, 5, 7, and 9%. Full-fat and non-fat set-style yogurts were prepared from whole milk and skim milk, respectively, as controls. Yogurts were fermented at 43 °C to get a pH of 4.6 and stored at 4 °C for the next day. The texture, microstructure, rheological characteristics, and sensory properties of the yogurt samples were studied. The incorporation of WPI increased the water holding capacity to 50% as compared to the non-fat control. This improved the rheological properties while the yogurt viscosity increased in direct proportion with increasing the WPI. The firmness of yogurt was inversely proportional to the increase in WPI, which resulted in 180 g firmness when 9% WPI was added to the non-fat yogurt formulations. Yogurts’ microstructure improved by the addition of WPI. The non-fat yogurt incorporated with 3 and 7% WPI had comparable sensory and textural characteristics to the full-fat yogurt. WPI can be used as a fat replacer to develop low-fat yogurt with desired features. WPI may be a natural and economical ingredient for producing low- and non-fat fermented dairy food products. Full article
(This article belongs to the Special Issue Microbiological Research on Fermented Dairy Products)
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