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Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

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Microorganisms
Authors:
R. Talon at French National Institute for Agriculture, Food, and Environment (INRAE)
R. Talon
Monique Zagorec
Monique Zagorec
Monique Zagorec
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Abstract

Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].
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microorganisms
Editorial
Special Issue: Beneficial Microorganisms for Food
Manufacturing—Fermented and Biopreserved Foods
and Beverages
Régine Talon 1, * and Monique Zagorec 2, *
1UniversitéClermont-Auvergne, INRA, MEDIS, F-63000 Clermont-Ferrand, France
2Secalim, INRA, LUNAM Université, 44307 Nantes, France
*Correspondence: regine.talon@inra.fr (R.T.); monique.zagorec@oniris-nantes.fr (M.Z.);
Tel.: +33-473-624-170 (R.T.)
Received: 6 November 2017; Accepted: 7 November 2017; Published: 13 November 2017
Food fermentation is an ancient technology, disseminated worldwide, which harness
microorganisms and their enzymes to improve and diversify the human diet. Fermented foods
(vegetables, animal products, beverages) represent 10 to 40% of the global diet, and represent
a cultural and gastronomic heritage of high value. The exploration of the microbial communities of
these fermented foods has seen renewed interest with the development of metagenomic approaches.
Fermentation—either indigenous or after addition of starter cultures—brings many benefits, including
(1) enhanced food stability and storage, decreased food losses; (2) enhanced food safety by inhibition
of pathogens; (3) improved sensory properties; and (4) improved nutritional value. In many fermented
products, the functions underlying all these aspects have to be considered. A better knowledge of
microbes and fermentation at the molecular level is required to support and develop the production
of sustainable fermented foods with high nutritional characteristics. Investigating the role of starter
cultures, as well as that of the indigenous microbiota participating in fermentation, reveals that they
are able to guarantee the safety of the products by competing with undesired microorganisms or by
producing organic acids—and sometimes other molecules such as H
2
O
2
or bacteriocins—that have
an antagonistic effect towards undesired microorganisms. This safety aspect of the starter cultures
led to their use being proposed also in non-fermented products to ensure better microbial safety, or to
extend the shelf life of biopreserved food. Such starter cultures become “protective cultures”, and their
function is then to contribute to food safety only, without interfering with the sensory aspects of the
final product, whether fermented or not.
This issue gathers 13 articles dealing with various aspects of fermented foods and beverages,
as well as biopreserved foods. Four of them deal with the fermentation of plants (olive [
1
], fruit and
tea [
2
,
3
], gowé[
4
]) and one concerns goat meat [
5
]. These articles highlight microbial diversity and its
role in sensory and sanitary qualities. Two are dedicated to biopreservation with the aim of controlling
pathogens [
6
] or fungi [
7
] in food. Three concern well-known starter cultures (Lactobacillus sakei [
8
],
Lactococcus lactis [
9
] and Staphylococcus xylosus [
10
]), and explore their potential by a global approach
from genome to phenotype. Two articles are related to health, with one focusing on the probiotic
properties of dairy propionibacteria [
11
], and one depicting the nutritional potential of fermented
cereals [12]. The last one addresses the regulatory and safety requirements for food cultures [13].
Acknowledgments:
We would like to thank all authors who contributed their excellent papers to this Special
Issue. We thank the reviewers with their help, the papers have been further improved and published to the
highest standard of quality. We are also grateful to all members of the Microorganisms Editorial Office for giving
us this opportunity, and for continuous support in managing and organizing this Special Issue.
Conflicts of Interest: The authors declare no conflict of interest.
Microorganisms 2017,5, 71; doi:10.3390/microorganisms5040071 www.mdpi.com/journal/microorganisms
Microorganisms 2017,5, 71 2 of 2
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13.
Svend Laulund, S.; Derkx, P.M.F.; Wind, A.; Zuliani, V. Regulatory and Safety Requirements for Food
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2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access
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Available via license: CC BY
Content may be subject to copyright.
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Antifungal Microbial Agents for Food Biopreservation—A Review
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Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
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Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
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Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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Regulatory and Safety Requirements for Food Cultures
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The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guaranteed by the food culture supplier. Here we highlight national differences in regulations and review a list of methods and methodologies to assess the safety of food cultures at strain level, at production, and in the final product.
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From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis
Article
Full-text available
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Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L. lactis is divided into four subspecies: lactis, cremoris, hordniae and tructae, but only subsp. lactis and subsp. cremoris are of industrial interest. Due to its various biotopes, Lactococcus subsp. lactis is considered the most diverse. The diversity of L. lactis subsp. lactis has been assessed at genetic, genomic and phenotypic levels. Multi-Locus Sequence Type (MLST) analysis of strains from different origins revealed that the subsp. lactis can be classified in two groups: “domesticated” strains with low genetic diversity, and “environmental” strains that are the main contributors of the genetic diversity of the subsp. lactis. As expected, the phenotype investigation of L. lactis strains reported here revealed highly diverse carbohydrate metabolism, especially in plant- and gut-derived carbohydrates, diacetyl production and stress survival. The integration of genotypic and phenotypic studies could improve the relevance of screening culture collections for the selection of strains dedicated to specific functions and applications.
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Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Article
Full-text available
  • May 2017
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacteria (LAB) strains were isolated and preliminary characterized by phenotypic assays. The hygienic and technological properties, and growth and fermentative potential of isolates using a goat-meat-based culture medium were evaluated. All strains proved to have bioprotective features due to their acidogenic metabolism. Almost all grew optimally in meat environments. LAB isolates presented proteolytic activity against meat proteins and enriched amino acid contents of the goat-meat-based model. The most efficient strains were four different Lactobacillus sakei isolates, as identified by genotyping and RAPD analysis. L. sakei strains are proposed as optimal candidates to improve the production of fermented goat meat sausages, creating a new added-value fermented product.
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