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Fermentation
Special Issues
Analysis of Quality and Sensory Characteristics of Fermented Products
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Analysis of Quality and Sensory Characteristics of Fermented Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 2366

Special Issue Editors

Dr. Fernanda Cosme

E-Mail Website
Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Luís Patarata

E-Mail Website
Guest Editor
Department of Veterinary Sciences, Animal and Veterinary Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: meat products; food science, sensory analysis, fermentation; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Fernando M. Nunes

E-Mail Website
Guest Editor
Department of Chemistry, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented products encompass a wide range of items, such as alcoholic beverages, dairy products, bean products, vegetables, meat products, and condiments. They enjoy popularity worldwide and significantly contribute to the diets of millions of people in various regions. The products provide essential nutrients like protein, minerals, and other nutrients, enriching diets that might otherwise lack diversity and nutritional value. While the practice of fermenting foods dates back thousands of years, much of the microbial and enzymatic processes driving these transformations remained largely unknown until recently. Only in recent times has there been significant progress in understanding these processes and adapting them for commercial use. The quality analysis of fermented products involves various assessments, including composition analysis, trace element analysis, pesticide residue analysis, veterinary drug residue analysis, mycotoxin analysis, food additive analysis, and analysis of other potentially harmful substances. Sensory analysis plays a crucial role in new product development, evaluating food quality, predicting market trends, and assessing product appeal. Its application has also fostered interdisciplinary collaboration, integrating fields such as psychology, physiological medicine, and bionics into the realm of food engineering. Additionally, it has driven advancements in modern food sensory detection equipment, such as electronic noses, electronic tongues, and food sensory robotics.

The objective of this Special Issue is to publish recent and innovative research findings, as well as review papers, focusing on the quality and sensory analysis of fermented foods. Emphasis will be placed on analytical methods and techniques, quality and safety control measures, and the microbiology involved in this area. Review and research papers exploring the development of novel fermented foods are welcomed.

The success of the first edition can be found at the following link:
https://www.mdpi.com/journal/fermentation/special_issues/1G2720ME2T.

Dr. Fernanda Cosme
Dr. Luís Patarata
Dr. Fernando M. Nunes
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. Fermentation 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 2100 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 products
  • alcoholic beverages
  • dairy products
  • bean products
  • vegetables
  • meat products
  • microbial processes
  • food microbiology
  • product quality
  • fermented products
  • enzymatic processes
  • biotechnology
  • fermenting organisms
  • quality analysis
  • sensory analysis
  • analytical methods
  • safety control
  • novel fermented foods
  • new product development
  • lactic acid bacteria
  • yeast
  • probiotics
  • food flavor
  • microbial diversity
  • fermentation control

Published Papers (4 papers)

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Research

17 pages, 2871 KiB  
Article
Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
by Guipeng Li, Simin Li, Yiling Wen, Jing Yang, Ping Wang, Huaiyao Wang, Yawen Cui, Wenliang Wu, Liang Li and Zhendong Liu
Fermentation 2024, 10(8), 392; https://doi.org/10.3390/fermentation10080392 - 30 Jul 2024
Viewed by 366
Abstract
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the [...] Read more.
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the microbial community, free amino acids, and volatile flavour compounds (VOCs) were analysed by high-throughput sequencing, liquid chromatography (LC), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 25 free amino acids were detected, among which W3 contained the fewest, and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which 17 were esters, and the highest ester content was found in W4. Analysis of the bacterial community composition revealed that the bacterial community composition of ham samples from W3 and other years differed greatly, and at the gate level, the dominant bacterial group of Xuanwei ham from different years was Pseudomonadota. At the genus level, the most abundant genera in W1, W2, and W4 were all dominated by Sarocladium, Klebsiella, and Vibrio, with Klebsiella being the most abundant in W1. The most abundant genus in W3 was Vibrio, and the second most dominant genera were Sarocladium and Gammaretrovirus. In short, this study provides a theoretical basis for the storage, quality, and improvement of Xuanwei ham. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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14 pages, 1644 KiB  
Article
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
by Aidana Utebaeva, Eleonora Gabrilyants and Zhansaya Abish
Fermentation 2024, 10(8), 377; https://doi.org/10.3390/fermentation10080377 - 24 Jul 2024
Viewed by 463
Abstract
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as [...] Read more.
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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19 pages, 3080 KiB  
Article
An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham
by Yiling Wen, Ping Wang, Zhiwei Cao, Liang Li and Zhendong Liu
Fermentation 2024, 10(7), 358; https://doi.org/10.3390/fermentation10070358 - 16 Jul 2024
Viewed by 484
Abstract
To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring [...] Read more.
To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring substances using headspace solid-phase microextraction–gas chromatography, free amino acids using high-performance liquid chromatography, and microbial diversity using high-throughput sequencing. The ham types differed from each other in these attributes. The moisture and fat contents of Landrace pig ham were significantly lower than those of the other pig types, the brightness values of the Tibetan fragrant pig ham were significantly lower than those of the other pig types, and the redness values of the Landrace and Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham. The essential amino acid contents, e-wind odor response values, and volatile flavor substances of Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham, and the relative aldehyde contents of Wujin pig ham were significantly higher than those of the other pig types. The dominant microbial phyla in each ham type were assessed based on the species commonness, composition, and diversity and included taxa such as Actinobacteria and Ascomycetes and thick-walled bacteria such as Orphanomyces, Grass Spirochaetes, and Pseudoalteromonas. The microbial diversity and richness were the greatest in the Wujin pig ham. Of the three pigs, we conclude that the Wujin pig produces the best Xuanwei ham. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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12 pages, 1160 KiB  
Article
Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis
by Morena Senna Saito, Wilton Amaral dos Santos and Maria Eugênia de Oliveira Mamede
Fermentation 2024, 10(7), 334; https://doi.org/10.3390/fermentation10070334 - 27 Jun 2024
Viewed by 630
Abstract
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and [...] Read more.
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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