Previous Article in Journal
Modulatory Effect of Postbiotic Substances (Enterocins-like) on T-Cell-Mediated Immune Response in Trichinella spiralis-Infected Mice
Previous Article in Special Issue
Effect of Lactic Acid Bacteria (Weissella confusa and Lactiplantibacillus plantarum) and Fermentation Type on the Quality of Nacional and CCN-51 Cocoa (Theobroma cacao L.)
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Microbiology
Volume 6
Issue 10
10.3390/applmicrobiol6100124
applmicrobiol-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Solid-State Lactic Acid Fermentation on the Antimicrobial Activity and Biochemical Properties of Argan Press Cake

by
Mahamadou Sakho
1,
Vytaute Starkute
2,3,
Dovile Klupsaite
2,
Ernestas Mockus
2,
Modestas Ruzauskas
4,5,
Ernesta Tolpeznikaite
2,
Erika Mozuriene
2,
Hanane Boutaj
1,
Elena Bartkiene
2,3 and
Noureddine El Aouad
1,*
1
Laboratory of Life and Health Sciences, Faculty of Medicine and Pharmacy, University Abdelmalek Essaâdi, Route de Rabat km 15 Gzenaya BP 365 Tanger, Tetouan 90000, Morocco
2
Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
3
Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
4
Department of Anatomy and Physiology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
5
Institute of Microbiology and Virology, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
*
Author to whom correspondence should be addressed.
Appl. Microbiol. 2026, 6(10), 124; https://doi.org/10.3390/applmicrobiol6100124
Submission received: 13 September 2026 / Revised: 6 October 2026 / Accepted: 7 October 2026 / Published: 9 October 2026
(This article belongs to the Special Issue Applied Microbiology of Foods, 3rd Edition)
Browse Figure
Versions Notes

Abstract

Argan oil production generates large amounts of press cake that remain underexploited despite their potential as a functional ingredient due to their high protein and fiber content. This study aimed to evaluate the effects of solid-state fermentation of argan press cake (APC) for 24 h and 48 h at 30 °C using Pediococcus pentosaceus LUHS183, Pediococcus acidilactici LUHS29, and Lactiplantibacillus plantarum LUHS135. The effects of fermentation were assessed by determining pH, viable counts of lactic acid bacteria (LAB), free amino acid (FAA) profiles, including γ-aminobutyric acid, biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Additionally, antimicrobial activity was evaluated against 15 pathogenic strains. Fermented samples showed LAB growth, lower pH values than the control, and antimicrobial activity against several of the tested strains. FAA profiles varied among the samples. Only two of the eight BA analyzed, namely spermidine and spermine, were detected in all APC samples. Their concentrations in the control were 29.4 ± 2.29 mg/kg and 29.7 ± 3.66 mg/kg, respectively. Unfermented and fermented samples shared the same predominant FA. Overall, the observed biochemical profiles and antimicrobial activity support further investigation of fermented APC as a potential value-added ingredient in food applications.
Keywords: argan press cake; fermentation; antimicrobial activity; amino acids; biogenic amines; fatty acids; volatile compounds argan press cake; fermentation; antimicrobial activity; amino acids; biogenic amines; fatty acids; volatile compounds
Graphical Abstract

Share and Cite

MDPI and ACS Style

Sakho, M.; Starkute, V.; Klupsaite, D.; Mockus, E.; Ruzauskas, M.; Tolpeznikaite, E.; Mozuriene, E.; Boutaj, H.; Bartkiene, E.; Aouad, N.E. Effect of Solid-State Lactic Acid Fermentation on the Antimicrobial Activity and Biochemical Properties of Argan Press Cake. Appl. Microbiol. 2026, 6, 124. https://doi.org/10.3390/applmicrobiol6100124

AMA Style

Sakho M, Starkute V, Klupsaite D, Mockus E, Ruzauskas M, Tolpeznikaite E, Mozuriene E, Boutaj H, Bartkiene E, Aouad NE. Effect of Solid-State Lactic Acid Fermentation on the Antimicrobial Activity and Biochemical Properties of Argan Press Cake. Applied Microbiology. 2026; 6(10):124. https://doi.org/10.3390/applmicrobiol6100124

Chicago/Turabian Style

Sakho, Mahamadou, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Modestas Ruzauskas, Ernesta Tolpeznikaite, Erika Mozuriene, Hanane Boutaj, Elena Bartkiene, and Noureddine El Aouad. 2026. "Effect of Solid-State Lactic Acid Fermentation on the Antimicrobial Activity and Biochemical Properties of Argan Press Cake" Applied Microbiology 6, no. 10: 124. https://doi.org/10.3390/applmicrobiol6100124

APA Style

Sakho, M., Starkute, V., Klupsaite, D., Mockus, E., Ruzauskas, M., Tolpeznikaite, E., Mozuriene, E., Boutaj, H., Bartkiene, E., & Aouad, N. E. (2026). Effect of Solid-State Lactic Acid Fermentation on the Antimicrobial Activity and Biochemical Properties of Argan Press Cake. Applied Microbiology, 6(10), 124. https://doi.org/10.3390/applmicrobiol6100124

Article Metrics

Article metric data becomes available approximately 24 hours after publication online.
Back to TopTop