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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: 30 April 2025 | Viewed by 6963

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Prof. Dr. Anjun Chen

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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

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Keywords

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

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Published Papers (5 papers)

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Research

15 pages, 2260 KiB

Open AccessArticle

Quantitative Assessment of Volatile Profile and Sensory Perception of Artisan Bread Made in the City of Valencia

by Gemma Sanmartín, Isabel Elena Sánchez-Adriá, Ana Salvador, Jose A. Prieto, Francisco Estruch and Francisca Randez-Gil

Foods 2024, 13(23), 3872; https://doi.org/10.3390/foods13233872 - 29 Nov 2024

Viewed by 640

Abstract

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers. Full article

(This article belongs to the Special Issue Traditional Fermented Food: Physicochemical, Sensory, Flavor, and Microbial Characteristics)

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16 pages, 5264 KiB

Open AccessArticle

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

Cited by 1 | Viewed by 1011

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 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

Open AccessArticle

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 1542

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 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

Open AccessArticle

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 1722

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 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

Open AccessArticle

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 1267

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 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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