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Journals
Microorganisms
Special Issues
Effect of Microbial Fermentation on Alternative Matrices and By-Products
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Effect of Microbial Fermentation on Alternative Matrices and By-Products

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 6039

Special Issue Editors

Dr. Marco Montemurro

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Guest Editor
Institute of Sciences of Food Production ISPA, Italian National Research Council, Rome‎, Italy
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria; bioplastic; starter selection
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Carlo Giuseppe Rizzello

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Guest Editor
Department of Environmental Biology, Sapienza University of Rome, Rome, Italy
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Biotechnologies applied to food production have been widely used for thousands of years. Nevertheless, new approaches have been recently proposed to meet the market demands of high-quality and sustainable products.

The exploitation of innovative fermentation bioprocesses that include alternative ingredients, by-products, and waste derived from the agrifood sector often starts with the characterization of the associated matrices and their microbiota. The fermentation performances and enzymatic activities of potential starters, the synthesis of functional compounds, the degradation of antinutritional factors and the improvement of quality are part of the strategy that led to the formulation of new food ingredients and products. Moreover, the valorization of waste through fermentation also includes the production of innovative non-food materials (e.g. feed, bioplastic, biofuels and fertilizers) as emerging tools for the future agri-food industry.

The aim of this Special Issue is to bring together original research articles and systematic reviews that focus on the valorization of alternative food matrices, by-products, and waste obtained through fermentation. In particular, the topics of this Special Issue include, but are not limited to, the set-up of new biotechnological processes, the characterization of the microbial community or starters involved in fermentation processes, and the characterization of the products obtained.

Dr. Marco Montemurro
Prof. Dr. Carlo Giuseppe Rizzello
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. Microorganisms is an international peer-reviewed open access monthly 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 2700 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

  • microbial fermentation
  • fermentation processes
  • new biotechnological processes

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Published Papers (2 papers)

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Research

14 pages, 4396 KiB  
Article
Optimization of Culture Conditions and Batch Process Control for the Augmented Production of Bacteriocin by Bacillus Species
by Ahmed M. Elazzazy, Mona O. Mobarki, Afra M. Baghdadi, Noor M. Bataweel and Ahmed M. Al-Hejin
Microorganisms 2024, 12(4), 651; https://doi.org/10.3390/microorganisms12040651 - 25 Mar 2024
Cited by 2 | Viewed by 2025
Abstract
The emergence of antibiotic-resistant microorganisms poses a significant threat to human health worldwide. Recent advances have led to the discovery of molecules with potent antimicrobial activity from environmental sources. In this study, fifteen bacterial isolates were obtained from agricultural and polluted soil samples [...] Read more.
The emergence of antibiotic-resistant microorganisms poses a significant threat to human health worldwide. Recent advances have led to the discovery of molecules with potent antimicrobial activity from environmental sources. In this study, fifteen bacterial isolates were obtained from agricultural and polluted soil samples collected from different areas of the cities of Jizan and Jeddah. These isolates were screened for antagonistic activity against a set of human pathogenic bacterial strains. The results showed that two Bacillus strains, identified as Bacillus atrophaeus and Bacillus amyloliquefaciens based on 16S rDNA, synthesized bacteriocin with strong antibacterial activity against Methicillin-resistant Staphylococcus aureus (MRSA) ATCC 33591, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimum ATCC 14028, carbapenem-resistant E. coli, and MRSA 2. To optimize bacteriocin production, the effects of medium composition, incubation period, temperature, and pH were investigated. Nutrient broth and Mueller–Hinton broth were chosen as the optimal original media for bacteriocin production. The optimal incubation period, temperature, and pH were found to be 48 h at 37 °C and 7 pH in Bacillus atrophaeus and 72 h at 37 °C and 8 pH in Bacillus amyloliquefaciens. Batch cultures of Bacillus atrophaeus and Bacillus amyloliquefaciens were grown in a 10 L benchtop bioreactor, and pH control was found to significantly increase the production of bacteriocin by two-fold compared to uncontrolled conditions. The time course of growth, substrate consumption, pH, and enzyme production were investigated. This study demonstrates the potential of optimizing culture conditions and batch process control to enhance bacteriocin production by Bacillus spp. Full article
(This article belongs to the Special Issue Effect of Microbial Fermentation on Alternative Matrices and By-Products)
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17 pages, 993 KiB  
Article
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
by Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni and Carlo Giuseppe Rizzello
Microorganisms 2023, 11(6), 1607; https://doi.org/10.3390/microorganisms11061607 - 18 Jun 2023
Cited by 1 | Viewed by 2253
Abstract
Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ingredient. In this study, a [...] Read more.
Carob, an underutilized crop with several ecological and economic advantages, was traditionally used as animal feed and excluded from the human diet. Yet, nowadays, its beneficial effects on health are making it an interesting candidate as a food ingredient. In this study, a carob-based yogurt-like product was designed and fermented with six lactic acid bacteria strains, whose performances after fermentation and during shelf life were assessed through microbial and biochemical characterization. The strains showed different aptitudes to ferment the rice–carob matrix. Particularly, Lactiplantibacillus plantarum T6B10 was among the strains with the lowest latency phase and highest acidification at the end of fermentation. T6B10 also showed discrete proteolysis during storage, so free amino acids were up to 3-fold higher compared to the beverages fermented with the other strains. Overall, fermentation resulted in the inhibition of spoilage microorganisms, while an increase in yeasts was found in the chemically acidified control. The yogurt-like product was characterized by high-fiber and low-fat content; moreover, compared to the control, fermentation decreased the predicted glycemic index (−9%) and improved the sensory acceptability. Thus, this work demonstrated that the combination of carob flour and fermentation with selected lactic acid bacteria strains represents a sustainable and effective option to obtain safe and nutritious yogurt-like products. Full article
(This article belongs to the Special Issue Effect of Microbial Fermentation on Alternative Matrices and By-Products)
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