Safety and Microbiological Quality Edited by Fabienne Remize and Didier Montet Printed Edition of the Special Issue Published in Fermentation www.mdpi.com/journal/fermentation Safety and Microbiological Quality Safety and Microbiological Quality Special Issue Editors Fabienne Remize Didier Montet MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Fabienne Remize Didier Montet UniversitedeLaR´ eunion´ CIRAD France France Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Fermentation (ISSN 2311-5637) from 2018 to 2019 (available at: https://www.mdpi.com/journal/ fermentation/special issues/safety microbiological) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-491-4 (Pbk) ISBN 978-3-03921-492-1 (PDF) Cover image courtesy of Fabienne Remiz. c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editors ..................................... vii Fabienne Remize and Didier Montet Safety and Microbiological Quality Reprinted from: fermentation 2019, 5, 50, doi:10.3390/fermentation5020050 ................ 1 Anil Kumar Anal Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review Reprinted from: fermentation 2019, 5, 8, doi:10.3390/fermentation5010008 ................. 4 Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano and Vittorio Capozzi Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations Reprinted from: fermentation 2019, 5, 23, doi:10.3390/fermentation5010023 ................ 16 Zuzana Matejˇcekov´a,Eva Vlkov´a,Denisa Lipt´akov´aand Lubom´ırVal´ıkˇ Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition Reprinted from: fermentation 2019, 5, 38, doi:10.3390/fermentation5020038 ................ 28 Dimitrios A. Anagnostopoulos, Despina Bozoudi and Dimitrios Tsaltas Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties Reprinted from: fermentation 2018, 4, 48, doi:10.3390/fermentation4020048 ................ 39 Srijita Sireswar, Didier Montet and Gargi Dey Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp. Reprinted from: fermentation 2018, 5, 34, doi:10.3390/fermentation4020034 ................ 55 Alzbetaˇ Medvedov´a,Petraˇ Sipoˇsov´a,Tatianaˇ Manˇcuˇskov´aand Lubom´ırVal´ıkˇ The Effect of Salt and Temperature on the Growth of Fresco Culture Reprinted from: fermentation 2019, 5, 2, doi:10.3390/fermentation5010002 ................. 64 Syed Ammar Hussain, Yusuf Nazir, Ahsan Hameed, Wu Yang, Kiren Mustafa and Yuanda Song Optimization of Diverse Carbon Sources and Cultivation Conditions for Enhanced Growth and Lipid and Medium-Chain Fatty Acid (MCFA) Production by Mucor circinelloides Reprinted from: fermentation 2019, 5, 35, doi:10.3390/fermentation5020035 ................ 74 Elena Rosell´o-Soto, Cyrielle Garcia, Amandine Fessard, Francisco J. Barba, Paulo E. S. Munekata, Jose M. Lorenzo and Fabienne Remize Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages Reprinted from: fermentation 2019, 5, 3, doi:10.3390/fermentation5010003 ................. 88 Jhoti Somanah, Manish Putteeraj, Okezie I. Aruoma and Theeshan Bahorun Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes Reprinted from: fermentation 2018, 4, 83, doi:10.3390/fermentation4040083 ................101 v About the Special Issue Editors Fabienne Remize studied food science and technology at the University of Montpellier (France). She earned her PhD in 1999, completed at INRA Montpellier on the regulation and engineering of glycerol production by Saccharomyces cerevisiae in wine. Following a post-doc at Gothenburg University (Sweden), she was appointed as an assistant professor at University of Burgundy (France), and focused her research activity on the adaptative metabolism of wine microorganisms and molecular tools applied to their detection. She worked for three years in the private sector and contributed to a better understanding of contamination pathways in canneries and the management of spoilage risk in canned foods. Since 2011, she has been a full professor at the University of La Reunion´ (France), studying microbial diversity in fruits and vegetables in order to preserve their quality and increase food shelf-life through environmentally friendly approaches. Didier Montet earned his Ph.D. in food microbiology in 1984 at the University of Montpellier. Since then, he has been conducting research in the food industry and specifically in food safety for more than 35 years. He was the creator and team leader of Control of Contaminants along the Food Chain (Food Safety team) at CIRAD in Montpellier, France for 10 years. He is a national expert in biotechnology and additives at the National French Agency for Food Safety (Anses). He is the CIRAD representative for EFSA (article 36). His main research topic concerns the understanding of the microbial ecology of food and food safety. He has published nearly 160 papers and seven books as an editor in the field of food (fermentations, traceability). He has also run different European Projects (3C Ivoire) and participated in different European projects (Innovkar, After, Collab4safety, AsiFood, Autent-Net, Dafrali, Caravan). He was a food expert for the French Embassy in Southeast Asia and worked as a professor at the Asian Institute of Technology in Thailand (1997–1999). He has also worked with national food safety organizations around the world (including the FAO, French Embassy and several international NGO foundations). He developed a methodology of using collective expertise to identify food hazards that can be used, without high expenses, all over the world. This work has been published for Egypt, the Ivory Coast, Senegal, RD Congo, Morocco, and Southeast Asia. His work for the European Aid Project led to the creation of the Ivory Coast food agency in 2015. In 2018, he was enlisted by the French Embassy to help the government of the Philippines to build its food safety system of training. He was also enlisted by the FAO to help Mauritius to improve its food safety system. vii fermentation Editorial Safety and Microbiological Quality Fabienne Remize 1,* and Didier Montet 2 1 UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, 97490 Sainte Clotilde, France 2 UMR QualiSud, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Université de La Réunion, 34398 Montpellier CEDEX 5, France; [email protected] * Correspondence: [email protected] Received: 12 June 2019; Accepted: 18 June 2019; Published: 19 June 2019 Food fermentation aims, primarily, to increase the shelf life of perishable foodstuffs. It is characterized by an extremely large diversity of raw materials, and an even wider range of fermented products, differing in their form, taste, color, or recipe [1]. The success of shelf life increase relies on acidification or ethanol production. Detoxification of endogenous compounds and increase in digestibility are other health-related benefits of fermentation. Additionally, in many parts of the word, as in Asia, fermented foods have a traditional role in overcoming food and nutritional insecurity [2]. Safety concerns cover the control of growth and persistence of foodborne pathogens, and the presence of toxic compounds, formed over fermentation or present in raw materials. For instance, in Italy, alcoholic fermentation during winemaking was affected by upstream plant treatments, i.e., pesticides used to fight Plasmopara viticola, the causal oomycete agent of grapevine downy mildew [3]. Active compounds used in commercial pesticide preparation, and possibly compounds used as excipients, negatively affect both Saccharomyces and non-Saccharomyces yeast growth. A careful examination of the effect on pro-technological microorganisms of pesticides is recommended. Foodborne pathogen infections and diarrhea can be prevented with the use of probiotic cultures [4,5]. Bifidobacterium spp. is one of the most frequently used probiotic bacteria. Probiotic effect requires that the bacteria can survive and grow in the food matrix used for probiotic delivery. Hence, examination of Bifidobacterium strain viability in media is a key component for probiotic development [6]. Similarly, Enterococcus faecium and Enterococcus faecalis are frequently isolated from fermented foods, for instance table olives [7]. In addition, they produce bile salt