Search Results (1,602)

The study provides valuable insights into the sustainable utilization of edible tuber peels from the high mountains of the Argentinian Puna, which constitutes promising reserves of bioactive phenolic compounds with the potential to enhance the biofunctional properties of lactic acid bacteria. Thirty-two extracts derived from peels of different varieties of tubers, such as Oxalis tuberosa Mol., Ullucus tuberosus Caldas, and Solanum tuberosum L. were incorporated into lactobacilli cultures and individually evaluated. These selectively enhance the development of the probiotic strain Lactiplantibacillus plantarum ATCC 10241 and of Lacticaseibacillus paracasei CO1-LVP105 from ovine origin, without promoting the growth of a pathogenic bacteria set (Escherichia coli O157:H12 and ATCC 35218, Salmonella enterica serovar Typhimurium ATCC 14028, and S. corvalis SF2 and S. cerro SF16), in small amounts. To determine the main phenolic group concentrated in the phytoextracts, a bio-guided study was conducted. The most significant results were obtained by O. tuberosa phytochemicals added to the culture medium at 50 µg/mL, yielding promising increases in biofilm formation (78% for Lp. plantarum and 43% for L. paracasei) and biosurfactant activity (112% for CO1-LVP105 strain). These adaptive strategies developed by bacteria possess key biotechnological significance. Furthermore, the bio-detoxification capacity of phenol and o-phenyl phenol, particularly of the novel strain CO1-LVP105, along with its mode of action and genetic identification, is described for the first time to our knowledge. In conclusion, lactobacilli strains have potential as fermentation starters and natural products, recovered from O. tuberosa peels, and added into culture media contribute to multiple bacterial biotechnological applications in both health and the environment. Full article

The impact of gluten on human health has been the subject of intense study. Gluten proteins are implicated in a range of adverse health effects, such as allergy, celiac disease, and non-celiac gluten sensitivity in predisposed individuals. However, beyond their potential to trigger adverse reactions, gluten proteins also harbor sequences that, upon digestion or fermentation, can release bioactive peptides with health-promoting properties. These peptides have been reported to exhibit antioxidant, antihypertensive, and immunomodulatory activities, suggesting that gluten-derived products may contribute positively to human health. This review aims to explore the dual nature of gluten proteins, examining their role as both potential health hazards and sources of beneficial molecules. By dissecting the molecular mechanisms underlying gluten-related disorders and the functional properties of gluten-derived peptides, we seek to provide a balanced view of gluten’s complex role in nutrition and health. Full article

Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in fermentation. The composition of these beverages can vary depending on the strain used. This study aimed to determine the effect of different microorganisms conducting lactic acid fermentation on the chemical composition and bioactive component content of naturally cloudy fermented pear and plum juices. The process used Lactiplantibacillus plantarum K7 bacteria, which were isolated during sauerkraut fermentation, as well as Lachancea thermotolerans PYCC6375 and Lachancea fermentati PYCC5883 yeast cultures, which have poor ethanol fermentation capabilities. The pH, acidity, sugars (HPLC), free amino nitrogen, selected organic acids (HPLC), color (CIELAB), polyphenols (HPLC), volatiles (GC-MS), aroma-active volatiles (GC-MS-O), and sensory characteristics were analyzed. The fermented juices obtained were rich in organic acids (of plant and microbial origin), polyphenols, and had a reduced sugar content (with polyols replacing glucose and fructose), as well as a low alcohol content (<0.2%). At the same time, all three microorganisms significantly enhanced the fruity aroma of the juices. Lachancea yeasts proved to be a viable alternative to lactic acid bacteria for producing fermented juices and were significantly better suited to fermenting plum juices. The highest polyphenol content and highest consumer preference rating were obtained with plum juices fermented with L. fermentati yeast. Full article

Skin microbiome-friendly preparations are gaining increasing popularity in the cosmetics and pharmaceutical industries. Fermented plants, lysates, and heat-treated products are used as probiotic ingredients in cosmetics. This is due to the presence of Lactobacillus bacteria, such as acid or acid-rennet whey, which are natural probiotics that can positively impact the skin microbiome. However, due to technological difficulties, the direct use of whey as a cosmetic ingredient is limited. An optimized emulsification method was used to obtain alginate microspheres as carriers of whey. The process parameters were optimized using the Design of Experiments (DoEs) methodology. The effect of three key variables, including the type of probiotic raw material (whey from 1—cows, 2—goats, and 3—mixed), the alginate-to-raw material ratio (1–3%), and sonication time (0.5–1.5 min), on parameters such as encapsulation efficiency, bacterial survival, viscosity, and microspheres size was analyzed. The results obtained demonstrated that the optimal process parameters were the sonication time of 0.5 min and the alginate-to-whey mass ratio of 1.5% for all types of whey material studied. However, the most important factor influencing the properties and functionality of the microspheres was sonication time. The optimized whey-loaded microspheres were incorporated into a preservative-containing emulsion system, in which the viability of whey-derived bacteria was monitored over time. The whey encapsulation process effectively maintained the bacteria’s probiotic properties, protecting their viability despite the presence of preservatives (at a level of 4.92 ± 0.9 log CFU/g after 30 days of formulation storage), thus confirming the feasibility of incorporating liquid whey into skincare formulations. Full article

Gossypol, a polyphenolic naphthalene derivative and yellow polyphenolic pigment found in cotton seed glands, presents notable environmental, animal, and human health hazards. To screen for yeast strains capable of utilizing gossypol and to investigate their removal efficiency and mechanisms. Yeast strains capable of utilizing gossypol as the exclusive carbon source were isolated from cotton field soil. The identification of these strains involved assessment of colony morphology, physiological and biochemical characteristics, and phylogenetic analysis utilizing 26S rDNA gene sequences. Safety evaluations included hemolytic and antibiotic susceptibility tests. The growth responses of the selected strains to varying temperatures and pH levels were determined. Using cotton meal as the solid fermentation substrate, the effects of single factors on gossypol removal by the strains were determined. The intracellular and extracellular localization as well as the nature of the gossypol-removing active components in the strains were characterized, followed by an investigation into the molecular mechanism of gossypol removal using LC-MS analysis. A total of 17 gossypol-utilizing strains were isolated from cotton field soil samples, with strain ZYS-3 demonstrating superior removal capability. Strain ZYS-3 was identified as Meyerozyma guilliermondii, exhibiting no hemolytic activity and susceptibility to nine commonly used antifungal agents. The optimal growth parameters for this strain were determined to be a temperature of 30 °C and a pH of 5.0. In solid-state fermentation using cotton meal at 30 °C with initial fermentation conditions (10% corn flour added as an external carbon source, 40% moisture content, and 6% inoculum concentration) for 3 days, strain ZYS-3 achieved a gossypol removal rate of 73.57%. Subsequent optimization of the fermentation process, including the addition of 10% corn flour as an external carbon source, adjustment of moisture content to 55%, and inoculum concentration to 10%, resulted in an increased gossypol removal rate of 89.77% after 3 days of fermentation, representing a 16.2% enhancement over the initial conditions. Assessment of gossypol removal activity revealed that strain ZYS-3 predominantly removes gossypol through the secretion of extracellular enzymes targeting specific active groups (phenolic hydroxyl groups and aldehyde groups) within the gossypol molecule. These enzymes facilitate oxidation and elimination reactions, leading to the opening of the naphthalene ring and subsequent removal of gossypol. Full article

Due to its high content of lignocellulose, cotton stalk is difficult to degrade naturally and utilize effectively, so it is often regarded as waste. In this study, the effects of Pleurotus ostreatus XH005, Lactiplantibacillus plantarum LP-2, and cellulase enzyme on the cotton stalk substrate under aerobic solid-state fermentation (SSF) conditions were investigated, and the metabolites were analyzed to identify potential functional compounds in the cotton-stalk-fermented feed. Preliminary optimization results obtained through single-factor experiments were as follows: fermentation time 14 days, XH005 inoculum size 8.00% (v/m), material-to-water ratio 1:0.50 (v/m), LP-2 inoculum size 2.00% (v/m), and cellulase addition 0.60% (m/m). Based on these single-factor experimental results, XH005 inoculum size, LP-2 inoculum size, material-to-water ratio, and cellulase addition were selected as independent variables. Through response surface methodology (RSM) optimization experiments, 29 experimental groups were designed. Subsequently, based on Box–Behnken analysis of variance (ANOVA) of lignin and cellulose content, along with contour and response surface plots, the optimal aerobic solid-state fermentation parameters were determined as follows: fermentation time 14 days, XH005 inoculum: 7.00% (v/m), material-to-water ratio: 1:0.55 (v/m), LP-2 inoculum: 2.00% (v/m), and cellulase enzyme addition: 0.65% (m/m). Results showed that compared with the control group (CK), the optimized group exhibited a 27.65% increase in lignin degradation rate and a 47.14% increase in cellulose degradation rate. Crude protein (CP) content increased significantly, while crude fiber (CF), detergent fiber and mycotoxin contents decreased significantly. Non-targeted metabolic analysis indicated that adding cellulase and inoculating Pleurotus ostreatus XH005 and Lactiplantibacillus plantarum LP-2 in aerobic SSF of cotton straw feed produced functionally active substances such as kaempferol (C343), carvone (C709) and trilobatin (C604). Therefore, this study demonstrates that microbial-enzyme co-action SSF significantly enhances the nutritional composition of cotton stalk hydrolysate. Furthermore, this hydrolysate is suitable for the production of functional compounds, endowing the fermented feed with health-promoting properties and enhancing the utilization of cotton processing byproducts in the feed industry. Full article

Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. Studies have shown that the content of ethyl carbamate can increase significantly during product storage and maturation, especially if favorable conditions are present. Higher levels of ethyl carbamate have been associated with distilled alcoholic beverages, mainly obtained from stone fruits. Ethyl carbamate content is lower in fermented foods, such as bread, yogurt, and fermented sauces. EC formation occurs through several different pathways in food systems. A primary pathway involves select compounds reacting with ethanol (EtOH); therefore, the majority of the research has focused on the occurrence of EC in alcoholic beverages Due to health risks, some countries have imposed legal limits on carbamate content in alcoholic beverages. Full article

Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials. The metabolic processes of these microorganisms may induce texture degradation, chromatic alterations, flavor diminution, and spoilage. Conventional inactivation methods employing thermal sterilization or chemical preservatives achieve microbial control through nonselective inactivation, inevitably compromising the regional sensory characteristics conferred by indigenous fermentative microbiota. Recent advances in existing antimicrobial technologies offer promising alternatives for selective microbial management in fermented vegetable matrices. Existing modalities, including cold plasma, electromagnetic wave-based inactivation (e.g., photodynamic inactivation, pulsed light, catalytic infrared radiation, microwave, and radio frequency), natural essential oils, and lactic acid bacterial metabolites, demonstrate targeted pathogen inactivation while maintaining beneficial microbial consortia essential for quality preservation when properly optimized. This paper explores the applications, mechanisms, and targeted microbes of these technologies in fermented vegetable ingredients, aiming to provide a robust theoretical and practical framework for the use of selective inactivation strategies to manage the fermentation process. By assessing their impact on the initial microbial community, this review aims to guide the development of methods that ensure product safety while safeguarding the characteristic flavor and quality of fermented vegetables. Full article

Due to the regulated nature and purity standards of the bioprocess and biotechnology industries, the sector has seen comparatively less sustainable practices than other chemical industries have. The achievement of sustainability in microbial fermenter design requires that quantitative tools with links between process parameters and end-environmental outcomes are employed. This review begins with environmentally friendly metrics such as process mass intensity, water and energy intensity, and related indicators that act as a template for resource usage and waste generation assessment. The objective of this paper is to highlight the primary focus on computational fluid dynamics (CFD) applied to bioprocesses in aerated stirred bioreactors using Escherichia coli (E. coli). Second, the objective of this paper is to explore state-of-the-art CFD models and methods documented in the existing literature, providing a fundamental foundation for researchers to incorporate CFD modelling into biotechnological process development, while making these concepts accessible to non-specialists and addressing the research gap of linking CFD outputs with sustainability metrics and life cycle assessment techniques. Impeller rotational models such as sliding mesh are an accurate and commonly used method of modelling the rotation of stirring. Multiple different turbulence models are applied for the purpose of stirred bioreactors, with the family of k-ε models being the most used. Multiphase models such as Euler-Euler models in combination with population balance models and gas dispersion models to model bubble size distribution and bubble characteristics are typically used. Full article

This study assessed the performance and potential use of lactic acid bacteria (LAB) from Moroccan traditional foods as probiotics in animal feed. Five LAB strains Lactiplantibacillus plantarum from whey sourdough, Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides from goat cheese, Enterococcus durans and Lacticaseibacillus casei from fermented milk were isolated and identified by 16S rRNA gene sequencing and MALDI-TOF mass spectrometry. Probiotic traits were evaluated by measuring acid/bile tolerance, cell surface hydrophobicity, emulsifying properties, antimicrobial activity and organic acid production, and safety checked through hemolysis and antibiotic sensitivity tests. L. plantarum, L. casei, and E. durans showed high survival rates after 24 h of culture under acid/bile stress conditions. The surface hydrophobicity of all strains ranged from 14.4 to 39.2%. L. plantarum showed the highest emulsifying capacity (81.4%) and stability (20%) after 24 h. Most strains inhibited pathogenic Staphylococcus epidermidis, Bacillus cereus, and Escherichia coli. Metabolite profiling revealed L. pseudomesenteroides as an interesting butyric acid-producing bacterium and L. plantarum as a remarkable strain releasing high content of organic acids. Their antibiotic susceptibility and non-hemolytic nature support their safety and potential use as feed additives. Full article

Background: Apple cider vinegar (ACV) is a naturally fermented beverage with potential metabolic health benefits; however, its effects on weight loss remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effect of ACV on anthropometric measurements in adults. Methods: We performed a systematic search of PubMed, Web of Science, Scopus, and CENTRAL up to March 2025 for randomized controlled trials (RCTs) in adults (≥18 years) evaluating the effects of ACV for ≥4 weeks on body composition parameters. Primary outcomes included changes in body weight, BMI, waist circumference, and other anthropometric measures. Risk of bias was assessed using the Revised Cochrane Risk-of-bias tool. Results: Out of 2961 reports screened, 10 RCTs comprising a total of 789 participants were eligible for inclusion in this meta-analysis. The pooled results using a random-effects model showed that daily ACV intake significantly reduced body weight [SMD: −0.39; 95% CI: −0.63, −0.15; p = 0.001; I² = 62%], BMI [SMD: −0.65; 95% CI: −1.05, −0.26; p = 0.001; I² = 83%], and WC [SMD: −0.34; 95% CI: −0.67, −0.02; p = 0.04; I² = 61%]. However, no significant effects of ACV were observed on the other body composition parameters analyzed. Sensitivity analyses excluding high-risk-of-bias studies confirmed the robustness of ACV’s beneficial effects on body weight and BMI. Subgroup analyses suggested that ACV consumption significantly improved anthropometric parameters when administered for up to 12 weeks, at a dose of 30 mL/day, and in adults who were overweight, obese, or had type 2 diabetes. Conclusions: Overall, this meta-analysis suggests that ACV supplementation may be a promising and accessible adjunctive strategy for short-term weight management in adults with excess body weight or metabolic complications. Full article

Lactic acid bacteria (LAB) are central to food fermentation, probiotic delivery, and emerging synthetic biology applications, yet their robust cell envelopes and restriction–modification systems complicate DNA uptake. This review synthesizes practical routes for introducing DNA into LAB—natural competence, electroporation, conjugation, phage-mediated transduction, and biolistics—and outlines vector systems for expression and chromosomal editing, including food-grade strategies. We highlight recent advances that broaden strain tractability while noting strain-to-strain variability and host-specific barriers that still require tailored solutions. These advances directly enable applications in food and probiotic biotechnology, including improving starter robustness, tailoring flavor and texture pathways, and installing food-grade traits without residual selection markers. We close with near-term priorities for standardizing protocols, widening replicon compatibility, and leveraging modern genome-editing platforms to accelerate safe, marker-free engineering of industrial and probiotic LAB. Full article

Mucor species are fast-growing filamentous fungi, widespread in natural ecosystems. As opportunistic pathogens, some species can cause mucormycoses in humans and animals, while others hold significant economic value in food fermentation and bioengineering. In this study, four novel species were identified from soil samples collected in Xizang Autonomous Region and Yunnan Province, China, and their establishment as new species was supported by morphological characteristics and molecular data (ITS-LSU-RPB1), with phylogenetic analyses conducted using the Maximum Likelihood (ML) and Bayesian Inference (BI) methods. M. globosporus sp. nov. is characterized by producing globose chlamydospores. M. multimorphus sp. nov. is distinguished by swelling in the sporangiophores. M. polymorphus sp. nov. is differentiated by polymorphic chlamydospores. And M. xizangensis sp. nov. reflects its geographical origin in the Xizang Autonomous Region. Comprehensive descriptions of each novel taxon are presented herein. This study constitutes the ninth segment in an ongoing series elucidating early-diverging fungal diversity in China, expanding the understanding of the phylogeny of Mucor fungi and extending the worldwide number of known Mucor species to 137. Full article

Developing highly efficient and cost-effective immobilized biocatalysts is essential for optimizing diacylglycerol (DAG) production via biotransformation of natural oil. To address this, the 1,3-regiospecific MAS1-H108W lipase, derived from marine Streptomyces sp. strain W007, was produced through high-density fermentation (20 °C, pH 7.0, 132 h). This lipase was immobilized by XAD1180 resin adsorption, yielding an immobilized MAS1-H108W lipase with a lipase activity of 4943.5 U/g and a protein loading of 201.5 mg/g under selected conditions (lipase/support ratio 100 mg/g, initial buffer pH of 8.0). After immobilization, the lipase maintained its optimal temperature at 70 °C and shifted its optimal pH from 7.0 to 8.0, along with enhanced thermostability. The immobilized MAS1-H108W lipase demonstrated superior efficiency in DAG synthesis compared to non-regiospecific immobilized MAS1 lipase and commercial lipases (Novozym 435 and Lipozyme RM IM). Under the optimized reaction conditions (reaction temperature 60 °C, olive oil/glycerol molar ratio 1:2, adding amount of immobilized MAS1-H108W lipase 1.0 wt.%), a maximum DAG content of 49.3% was achieved within 4 h. The immobilized lipase also exhibited excellent operational stability, retaining 81.9% of its initial production capacity after 10 reuse cycles. Furthermore, in the glycerolysis of various vegetable oils (corn oil, rapeseed oil, peanut oil, sunflower oil, and soybean oil), the DAG content catalyzed by immobilized MAS1-H108W lipase consistently exceeded 48%. This work provides a highly efficient and economical immobilized biocatalyst for DAG production, and highlights the significant potential of regioselective lipases in promoting efficient DAG synthesis via glycerolysis. Full article

Violacein is a natural pigment with a wide range of biological activities, including antimicrobial, antitumor, and immunostimulatory properties. However, its industrial-scale production is hindered by low yields from microbial fermentation. This study investigated the use of scotta, a low-value by-product of the dairy industry, as an alternative and cost-effective substrate for violacein biosynthesis using Janthinobacterium lividum DSM1522. Different types of scotta, including one derived from lactose-free cheese production, were characterized and tested in flask cultures and a 2 L bioreactor. The results demonstrated that both medium dilution and increased oxygen-transfer coefficient (k_La) significantly enhanced violacein production. In the bioreactor, a final yield of 58.72 mg of violacein for each litre of diluted scotta was achieved. The pigment was then stabilized through a spray-drying process using mannitol as a carrier, resulting in a water-soluble powder that retained antibacterial activity against Bacillus subtilis. The drying process also improved pigment solubility in water, suggesting its potential application in formulations to control Gram-positive bacteria. Overall, this study highlights the potential of scotta as a sustainable fermentation substrate and presents a promising encapsulation approach for violacein stabilization. However, further investigations are needed to optimize the spray-drying process, specifically, to characterize the microgranules and to determine their storage stability. Full article