2025 April - 74 articles
In this study, solid-state fermentation for growth and bacteriocin production by Lactiplantibacillus plantarum LD1 was carried out using wheat bran, a lignocellulosic substrate. This is the first report showing bacteriocin production using L. plantar...
The long-term coexistence of sea cucumber-associated microorganisms with their host enables them to jointly withstand the unique marine ecological environment, and possess great potential for producing various natural products. However, under convent...
Based on Life Cycle Assessment (LCA) and ISO standards, we compared the global environmental sustainability (ES) of two technologies that process the organic fraction of municipal solid waste (OFMSW) in Mexico. The first technology was a biorefinery...
Introduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases. Objective: The ob...
Creosote bush (Larrea tridentata), a shrub distributed across approximately 19 Mha of arid North American regions, has traditional applications in folk medicine due to the presence of bioactive molecules such as nordihydroguaiaretic acid (NDGA) and e...
Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial win...
Biodegradation is an advanced method for reducing plastic waste in the environment, involving the participation of microbial communities with plastic-degrading properties. Our study presents a novel halophilic community isolated from the plastic-cont...
This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of hon...
Dump sites harbour microorganisms with potential for environmentally friendly industrial applications. This study assessed the lipolytic activity of municipal dumpsite-associated bacteria and evaluated the stability of the most potent isolate’s...
Lacticaseibacillus (L.) rhamnosus CRL75 is a lactic acid bacterium (LAB) isolated from local dairy products, demonstrating significant adaptation in skimmed milk (FM75). In this context, CRL75 exhibited high microbial growth (3.63 ± 0.18 log C...
Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobac...
Antimicrobial resistance (AMR) poses a significant global health threat, largely driven by the overuse and misuse of antibiotics. Methicillin-resistant Staphylococcus aureus (MRSA), a multidrug-resistant pathogen, remains a critical target for novel...
The Sjenica sheep stelja is a characteristic, traditional dry-cured meat product from Serbia with unique and recognizable sensory attributes. The methodology involved examining physicochemical measurements, followed by sensory evaluation and microbio...
In this study, we established a mutagenesis and high-throughput screening system to select a high-yielding glutathione (GSH)-producing strain of Saccharomyces cerevisiae. The parent strain was mutated by atmospheric and room temperature plasma (ARTP)...
Electro-fermentation (EF) is an emerging bioprocess with the ability to regulate the metabolism of electrochemically active microorganisms. In various fermentation processes, electrodes perform either as an electron acceptor or donor, facilitating th...
In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity,...
This paper comprehensively reviews whey, a by-product of cheese production, as a raw material for various biotechnological applications. It addresses its unique composition, the environmental impact of its inadequate disposal, and the opportunities i...
Purple phototrophic bacteria (PPB) offer a sustainable approach for biological wastewater treatment while simultaneously producing valuable by-products such as polyhydroxyalkanoates (PHAs). This study investigates the effects of continuous light wave...
Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing Lactiplantibacillus plantarum NH-24, identif...
Retinoids, including retinol, retinal, and retinoic acid, are a group of vitamin A derivatives with skin-improving effects. Retinoic acid is highly effective for skin anti-aging but can cause irritation, requiring a prescription. Retinol, a less irri...
L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid bei...
Processing wastewater of yuba (PWY), a by-product of yuba production, contains valuable bioactive compounds such as soy isoflavones. However, its utilization remains limited. This study investigated the effects of Lactiplantibacillus plantarum fermen...
Amylases facilitate the hydrolysis of starch into simpler sugars, thus playing a significant role in various industrial applications. This study aimed to isolate and characterize bacteria capable of producing amylase from soil samples collected from...
In this study, Candida utilis, Lactobacillus plantarum, and non-starch polysaccharide enzymes (cellulase, laccase, β-glucanase, xylanase, and mannanase) were employed to examine the effects of various microorganism–enzyme combinations on t...
The main disadvantages of using soybean oil extraction waste as a raw feed material are its high contents of fiber, fat, and anti-nutritional factors. Therefore, several processing methods such as extrusion and hydrolysis are used to overcome these d...
This review offers an in-depth analysis of microbial γ-poly-glutamic acid (γ-PGA), highlighting its production, biosynthetic pathways, unique properties, and extensive applications in the food and health industries. γ-PGA is a natur...
The development of high-oleic palm oil alternatives through microbial fermentation offers a sustainable solution to the environmental challenges associated with traditional palm oil cultivation. In this study, a Prototheca moriformis microalgae strai...
A 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline c...
The interaction of blueberry and whey protein has strong antioxidant properties and potential antibacterial and anti-aging functions during the fermentation process. In this study, the properties of fermented gels derived from whey protein mixed with...
Efficient co-fermentation of glucose and xylose remains a critical hurdle in second-generation bioethanol production. In this study, we evaluated two non-Saccharomyces yeasts—Wickerhamomyces anomalus UEMG-LF-Y2 and Diutina rugosa UEMG-LF-Y4&mda...
In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics. Among 26 yeast strains analyzed using an electronic nose, Saccharomyce...
In this study, we explore the use of C. kluyveri in synthetic biofilms for the production of 1-butyrate and 1-hexanoate, investigating the impact of inoculation temperature during biofilm formation and the presence of yeast extract. Therefore, a nove...
Termitomyces, a rare edible fungus with both nutritional and medicinal value, has garnered significant attention for its antioxidant properties. This study aims to elucidate the effects of various nutritional components on the antioxidant activity of...
This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties and antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) and...
Spills involving fuels and lubricating oils in industrial environments caused by the fueling of machines, inadequate storage and the washing of equipment are significant sources of environmental pollution, impacting soil and water bodies. Such incide...
Heme is a chemical compound crucial for various biological processes and industrial applications. However, the microbial production of heme is often limited by its intracellular accumulation and associated toxicity. To address this, we employed a two...
Chile, one of the top global wine producers, produces a significant quantity of grape pomace waste, composed primarily of peels and seeds, of which their management includes many environmental challenges. Composting offers a sustainable waste managem...
Lactic acid bacteria exopolysaccharides (EPS) have a variety of excellent biological functions and are widely used in the food and pharmaceutical industries. The complex metabolic system of lactic acid bacteria and the mechanism of EPS biosynthesis h...
Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidan...
High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study imp...
The rising prevalence of hyperuricemia and gout, driven by dietary purine intake, has intensified demand for healthier alcoholic beverages. Beer, a major contributor to exogenous purines, poses significant health risks despite its cultural and econom...
The increasing demand for bio-based chemicals and sustainable materials has placed biomass-derived lactic acid in the spotlight as a key building block for biodegradable polylactic acid (PLA). Perennial ryegrass (Lolium perenne) is a promising feedst...
Xanthan is a highly relevant commercial microbial biopolymer. Its production occurs in two steps: the bacterium is cultivated in a nitrogen-rich medium for cell multiplication, and the obtained biomass is used as an inoculum for the polymer productio...
This study examines the physicochemical and biological changes in meads produced from five honey types sourced from the Mekong region: Tree Marigold (Tithonia diversifolia, Myanmar), Coffee (Coffea canephora, Vietnam), Kapok (Ceiba pentandra, Cambodi...
Three wastewater sources, namely slaughterhouse wastewater, cheese whey, and wine lees, were used for volatile fatty acid (VFA) production with the aim of reducing polluted wastewater discharge to the water bodies and creating a useful product. Chees...
This study evaluated the impact of heat treatment on the microbiological, chemical, and functional properties of hard cider enriched with cryo-concentrate over 180 days of storage. The experimental protocol for the hard cider was assessed under three...
In this study, we optimized the initial concentrations of glycerol and (NH4)2SO4 to enhance 1,3-propanediol (1,3-PDO) production by Clostridium beijerinckii strain Br21. A central composite rotational design (CCRD) was employed, varying glycerol conc...
Saccharomyces cerevisiae var. boulardii is a probiotic yeast widely recognized for its ability to enhance gut health and modulate a host’s microbiome. However, there are limited data on its large-scale cultivation in stirred tank bioreactors an...
Jackfruit residues represent 70% of the total by-products generated from the processing of the fruit. The seeds, which are composed of proteins, fibers, and starch, are widely used in human nutrition; however, its potential in animal nutrition should...
The screening of exopolysaccharides (EPS) produced by 52 isolates of endophytic and basidiomycete fungi was studied on two different media, PDB and PYGM. There were five isolates that could produce dried exopolysaccharide of more than 4 g/L (S. commu...
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