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9 pages, 232 KB

Open AccessProceeding Paper

Valorization of Orange Peel By-Products in Kefir Cream Cheese: Impact on Physicochemical and Functional Properties

by Sara Gusmão, Ana Lima, Gabriela Lima and Joana Ferreira

Biol. Life Sci. Forum 2026, 59(1), 1; https://doi.org/10.3390/blsf2026059001 - 13 Feb 2026

Viewed by 507

Abstract

The valorization of fruit by-products represents a sustainable strategy for developing functional foods. This study evaluated the incorporation of orange peel into kefir-based cream cheese as a value-added ingredient. Dried and ground peel was added at 1% and 5% (w/w), in non-fermented and brine-fermented forms, and its effects on physicochemical, microbiological, and functional properties were assessed. Orange peel enhanced texture and imparted a yellow–orange hue, slightly lowered pH, and increased titratable acidity, indicating improved acidification. Total phenolic content (50–300 mg GAE/100 g dw) and antioxidant activity (40–140 µmol TE/g dw) were markedly enhanced, supporting the potential of citrus by-products in functional dairy formulations. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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8 pages, 1273 KB

Open AccessProceeding Paper

Obtaining a Functional Food Ingredient Based on Oat Bran Fermented by Lacticaseibacillus casei

by Noelia Silva, Silvia Flores and Marina de Escalada Pla

Biol. Life Sci. Forum 2026, 59(1), 2; https://doi.org/10.3390/blsf2026059002 - 18 Feb 2026

Viewed by 624

Abstract

Using agro-industrial by-products as substrates for the growth of probiotic strains is an alternative for increasing their added value. This study aimed to design and optimize the production of a functional ingredient (FI) with L. casei immobilized in oat bran (OB). A Box–Behnken experimental design was applied to study the effects of hydration level (HL), milk whey supplementation, and initial inoculum concentration (IC) on probiotic growth. According to the design, systems containing 1 g of OB, supplemented with 0 to 0.4 g of whey/g OB and HL from 5 to 20 mL of water/g OB, were sterilized and inoculated with an IC in the range of 5.61 to 7.61 log (CFU/g OB). After incubation at 37 °C for 24 h with orbital shaking, the systems were washed, centrifuged, and vacuum-dried. Independent variables were optimized to maximize cell count and growth and minimize cell count after drying. The optimal conditions found were for HL: 15 mL of water/g OB; for whey: 0.3 g/g OB; and for the IC: 5.79 log (CFU/g OB), which were recorded within the studied range. This result demonstrates the feasibility of optimizing the production of a dried FI based on OB as a substrate for L. casei. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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8 pages, 878 KB

Open AccessProceeding Paper

Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations

by Lyhour Chhun, Reasmey Tan, Luka Ly and Monychot Tepy Chanto

Biol. Life Sci. Forum 2026, 59(1), 3; https://doi.org/10.3390/blsf2026059003 - 11 Mar 2026

Viewed by 737

Abstract

This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations. Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation. They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation. Moreover, 5 × 10⁷ CFU/mL of Zygosaccharomyces rouxii was used. The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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52 pages, 501 KB

Open AccessConference Report

Abstracts of the 1st International Online Conference on Fermentation

by Antonio Morata, Paola Domizio, Alice Vilela, Iris Loira and Manuel Malfeito-Ferreira

Biol. Life Sci. Forum 2026, 59(1), 4; https://doi.org/10.3390/blsf2026059004 - 8 Apr 2026

Viewed by 676

Abstract

The 1st International Online Conference on Fermentation (IOCFE2025), held on 12–13 November 2025, convened a global assembly of researchers to explore the multifaceted roles of microorganisms in biotechnology, food safety, and human health. Under the chairmanship of Professor Antonio Morata, the symposium was structured around four pivotal tracks: biotechnological tools in fermentation, sensory profile impacts, food safety and drink innovation, and the nutraceutical implications of fermented products. A significant portion of the discourse focused on enology, specifically the use of Saccharomyces and non-Saccharomyces yeast derivatives to mitigate climate-related challenges such as high alcohol content and acidity, alongside emerging biopreservation strategies like kefir-enriched coatings and natural antifungal agents. The award-winning research highlighted the breadth of the field, ranging from the development of agri-food biostimulants and enhanced carotenoid production under LED illumination to the genomic characterization of glucose transport in Torulaspora delbrueckii. Furthermore, the sessions on health and nutrition provided a critical appraisal of meta-analytic studies, examining the probiotic potential of Enterococcus faecium and the role of fermented dairy in the Mediterranean diet. By integrating traditional fermentation practices with high-tech interventions like ultra-high pressure homogenization (UHPH) and solid-state biorefinery processes, IOCFE2025 underscored the vital contribution of fermentation science to sustainable agriculture and the global functional food market. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

8 pages, 1028 KB

Open AccessProceeding Paper

Effect of Cryoprotectants on the Survival Rate of Freeze-Dried Limosilactobacillus frumenti and Their Application in Cucumber Fermentation

by Marinich Net, Sophak Phourng, Dolla Bros, Socheata Mao, Yve Wache and Reasmey Tan

Biol. Life Sci. Forum 2026, 59(1), 5; https://doi.org/10.3390/blsf2026059005 - 20 Apr 2026

Viewed by 498

Abstract

Cryoprotectants are used to protect biological cells from damage caused by freezing. This study aimed to determine the effect of various types of cryoprotectant on the survival rate of freeze-dried Limosilactobacillus frumenti (L. frumenti) used as a starter culture for cucumber fermentation. Mixtures of freeze-dried L. frumenti with cryoprotectants were prepared using two different ratios (1:2 and 1:10). The survival rate of L. frumenti was determined by viable cell counts (CFU/mL) after freeze-drying, and fermentation performance was evaluated in terms of physicochemical quality and sensory evaluation. Skim milk proved to be the most effective cryoprotectant, yielding a survival rate of approximately 70% (70.07% for the 1:10 ratio and 70.01% for the 1:2 ratio) after 24 h of storage at 4 °C. Sensory evaluation indicated that cucumber fermentation prepared with freeze-dried L. frumenti mixed with skim milk (ratio 1:10) was the most preferred by panelists. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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