2025 December - 52 articles
Ricotta cheese whey (RCW) is a by-product with nutritional potential, but its use in the human diet is limited due to its high salinity. Chlorella vulgaris can use RCW as a substrate to enhance biomass productivity. The aim of this work was to evalua...
In this study, nine different Propionibacterium freudenreichii strains were isolated from Kars Gravyer produced by traditional methods in Turkey and identified by sequencing the 16S–23S intergenic region using species-specific primers. The isol...
Biohydrogen production can be derived from low-value lignocellulosic biomass; however, in many biohydrogen producing systems, xylose is utilized less efficiently than glucose, which limits overall substrate conversion. To address this issue, Fe/Mn-mo...
High organic loading is known to destabilize anaerobic digestion (AD). This study compared bioaugmentation and pH adjustment under increasing organic loading rate (OLR: 2.0, 4.0 and 6.0 gVS L−1 d−1), focusing on the responses of microbial...
The search for natural alternatives that improve the productive efficiency and metabolic state of dairy cows has driven the use of phytogenic compounds such as silymarin, a flavonolignan extracted from Silybum marianum L. Gaertn with recognized antio...
Goat milk can be a vehicle for beneficial microorganisms, such as probiotic lactic acid bacteria (LAB). During lactic fermentation, the hydrolysis of milk proteins can improve their nutritional properties and sensory attributes and even have benefici...
Epipolythiodioxopiperazines (ETPs), characterized by a diketopiperazine (DKP) core bridged by disulfide or polysulfide bonds, exhibit exceptional structural diversity and functional adaptability. This review comprehensively explores their multifacete...
Recent research has focused on yogurts supplemented with plant-derived and apiculture ingredients to enhance functional properties. This study evaluates the symbiotic potential of provitamin A carotenoids, dietary fiber, and oligosaccharides from car...
Traditional fermented beverages from Chiapas, Mexico, represent an important source of microbial diversity, particularly of Saccharomyces cerevisiae. In native strains isolated from traditional fermented beverages, Saccharomyces cerevisiae has been o...
Brazil is one of the world’s largest producers of grains and cattle, activities that generate a large amount of organic waste, which has high potential for biogas and methane production. Cattle manure (CM) and industrial waste from corn process...
Yeast-derived biomolecules are redefining the boundaries of green nanotechnology. Biosurfactants, exopolysaccharides, enzymes, pigments, proteins, and organic acids—when sourced from carbohydrate-rich lignocellulosic hydrolysates—offer a...
To improve cocoa fermentation and the quality of its final products, microbial cultures with potential as starters were investigated. Yeasts were considered a promising option due to their adaptability to biotechnological processes and ease of labora...
Extensive growth promoter use in livestock production has raised concerns about their role in selective pressure on resistant microorganisms, driving interest in natural alternatives such as essential oils (EOs). This study aimed to evaluate the effe...
Mulberry (Morus alba) by-products represent underutilized feed resources with potential for ruminant nutrition. This study evaluated the rumen fermentation kinetics and rumen digestibility of dried mulberry pomace (MP) and leaf (ML) to determine opti...
Efficient de-redundant colony picking is essential to accelerating strain screening in fermentation microbiology. Conventional random picking is inefficient, exhibits high redundancy, and often misses low-abundance but valuable strains. To address th...
Garden waste is a solid waste produced by plant littering or pruning. Improper disposal can easily pollute the environment. The addition of bulking agents (BAs) can improve the efficiency of organic waste composting. In this study, garden waste and d...
Caproate is a valuable medium-chain fatty acid (MCFA) that is found to be extensively used in biofuel production, food preservation, and the pharmaceutical industries. Short-chain fatty acids (SCFAs) from waste streams can be upgraded sustainably thr...
The production of craft beer depends on the quality and availability of yeast. However, many small breweries in developing countries face high costs due to their reliance on imported yeast strains. Developing efficient and low-cost propagation method...
This study investigated the influence of different winemaking processes, particularly fermentation type and must clarification, on the formation of biogenic amines (BA) in Sauvignon wine. The experiment investigated seven methods of vinification comb...
The safety and shelf life of wheat bread depend not only on recipe formulation and fermentation but also on post-baking handling, particularly the packaging stage. This study focused on evaluating the effect of the temperature of the bread crumb at t...
Although the influence of raw material composition on soy sauce koji fermentation is well recognized, the differences in microbial succession and metabolic pathways between whole soybean koji (WSK) and defatted soybean–wheat bran koji (DSK) rem...
Antimicrobial resistance (AMR) remains a critical global challenge, requiring novel complementary strategies beyond antibiotic development. Probiotic-fermented foods (PFFs) offer an emerging, low-cost approach to mitigate AMR risk through ecological,...
The development of plant-based synbiotic beverages is gaining increasing attention as consumers seek sustainable, functional alternatives to dairy products. This preliminary study investigated the fortification of tibicos (water kefir) with lemon cat...
In China, the concept of Medicine and Food Homology (MFH) is deeply rooted in the ancient practices of Traditional Chinese Medicine (TCM). Nonetheless, challenges persist regarding the low levels of bioactive compounds and limited absorption efficien...
Mitigating enteric methane emissions through diet formulation remains a significant challenge in cattle nutrition. This study developed a system to evaluate the methane production potential of feeds, expressed as the effective ruminal methane product...
Enteric methane (CH4) emissions from ruminants contribute significantly to agricultural greenhouse gases. Anti-methanogenic feed additives (AMFA), such as Asparagopsis spp. and 3-nitrooxypropanol (3-NOP), reduce CH4 emissions by inhibiting methanogen...
Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated th...
Although high-protein diets are widespread, the fate of dietary protein, its fermentation by gut microbiota, and the resulting effects on intestinal health are not yet fully understood. This article provides a comprehensive overview of microbial prot...
Lactiplantibacillus plantarum is a versatile lactic acid bacterium (LAB) with broad ecological and metabolic adaptability, contributing to both technological and probiotic functions. The prevalence and functional diversity of locally adapted L. plant...
The conversion of cellulose into glucose has been a major challenge in improving the competitiveness of 2G ethanol production due to the inefficiency of pre-treatment and the high degree of crystallinity of the cellulose. This study examined the effe...
Mycotoxigenic molds pose a threat to human health and cause economic losses in bread production. To address this issue, postbiotics have emerged as promising natural bioprotective agents due to their antifungal properties. In this study, postbiotics...
The growth and development of ruminants are closely linked to the stability and functional capacity of their rumen microbiota. Rumen microbiota transplantation (RMT), which entails the transfer of ruminal microorganisms and their metabolites from hea...
The actinobacterial strain Kitasatospora griseola JNUCC 62 was isolated from volcanic wetland soil at Mulyeongari Oreum, Jeju Island, and taxonomically identified through 16S rRNA gene and whole-genome analyses. The complete genome, assembled from Pa...
Autochthonous starter and adjunct cultures have gained increasing practical research interest for use in traditional cheese-making in recent years. This study evaluated the performance of a native starter comprising Streptococcus thermophilus ST1 and...
This study aimed to evaluate the impact of autochthonous strains (Pediococcus pentosaceus 128b, Latilactobacillus sakei S15, Lactiplantibacillus plantarum S91, L. plantarum S24 and Staphylococcus carnosus G109) used as mono and mixed starter cultures...
The rapidly developing food industry necessitates the efficient use of raw materials, which can be achieved through the production of functional ingredients with high nutritional value. Secondary fish raw materials generated during the filleting of A...
The escalating crisis of antibiotic resistance, particularly concerning foodborne pathogens such as Staphylococcus aureus and its biofilm contamination, has emerged as a major global challenge to food safety and public health. Biofilm formation signi...
Natural whey starter (NWS) cultures are microbial consortia characterized by high microbial diversity in terms of genus and species, as well as strains, accounting for the variety of different characteristics and quality of the artisanal fermented fo...
D-Allulose is a promising low-calorie rare sugar with significant health benefits. However, its industrial production is hindered by the low catalytic efficiency (≤33% conversion) and unfavorable equilibrium of the key enzyme, D-allulose 3-epimera...
This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied...
Winemaking is facing significant challenges caused by industrialization of the process, climate change, and increased consumer awareness regarding the use of chemical preservatives. Although several solutions have been proposed, the utilization of no...
Fossil fuel overuse drives excessive CO2 emissions, exacerbating environmental degradation and climate change. Coupling electrochemistry with microbial fermentation provides a promising route to convert CO2 into fuels and chemicals. However, microbia...
The genus Actinokineospora (family Pseudonocardiaceae) has recently emerged as a prolific source of structurally diverse, biologically active specialized metabolites. Actinokineospora spp. are filamentous actinomycetes isolated from various terrestri...
Ruminant production in the Chaco region relies on pastures and native forest foliage, whose nutritional value is poorly characterized and may be influenced by tannins. This study evaluated the in situ digestibility and in vitro ruminal fermentation o...
In this study, the characterization, production, and application of antifungal metabolites obtained from the Levilactobacillus (L. brevis S27) and two Lactiplantibacillus (L. pentosus S42 and L. plantarum S62) strains were evaluated. The lactic acid...
A freeze-dried natural starter culture (NSC) was developed and assessed for its suitability in producing a semi-cooked, 60-day-ripened cheese resembling the protected designation of origin (PDO) Pecorino Sardo. The culture, derived from raw ewe&rsquo...
Tomato processing and dairy industries generate significant effluents worldwide, contributing to environmental pollution and nutrient loss. Anaerobic digestion (AD) offers a sustainable solution by treating these effluents while recovering nutrients...
Dark fermentation of food waste for biohydrogen production can simultaneously achieve waste resource utilization and clean energy production. However, the widespread application of this technology remains constrained by challenges such as low substra...
The aim of this study was to evaluate the effect of spontaneous sourdoughs on the quality of gluten-free breads formulated with quinoa (Q) and buckwheat (BW) flours in order to improve their nutritional, technological, and sensory attributes. The mic...
The excessive use of synthetic preservatives poses significant threats to food safety and human health. This study systematically investigated the genetic characteristics of the Limosilactobacillus fermentum (L. fermentum) z-6 strain, the antibacteri...
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