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21 pages, 3529 KiB

Open AccessArticle

Diversity of Bacterial Communities in Horse Bean Plantations Soils with Various Cultivation Technologies

by Dorota Swędrzyńska, Jan Bocianowski, Agnieszka Wolna-Maruwka, Arkadiusz Swędrzyński, Anna Płaza, Rafał Górski, Łukasz Wolko and Alicja Niewiadomska

Appl. Sci. 2025, 15(3), 1468; https://doi.org/10.3390/app15031468 - 31 Jan 2025

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Abstract

Modern agriculture should limit its degrading impact on the soils, the natural environment, and the climate. No-tillage soil cultivation technologies, which have been in use for many years and are constantly being improved, are a good example of these actions; although, in-depth studies [...] Read more.

Modern agriculture should limit its degrading impact on the soils, the natural environment, and the climate. No-tillage soil cultivation technologies, which have been in use for many years and are constantly being improved, are a good example of these actions; although, in-depth studies on their impact on the soil microbial community are currently scarce. The aim of our study was to evaluate the effect of cultivation technology on the soil bacterial community to assess differences that can be reflected in the environmental and agricultural functionality, identifying possible bacterial species with ecological properties. In this context, the composition of bacterial communities (at the phyla, order, class, and species levels) was evaluated under different conditions, such as conventional tillage (CT) (plophing), reduced tillage (RT) (stubble cultivator), strip tillage (ST), and no-tillage (direct sowing on stubble and fallow buffer zone of the experimental field), in a horse bean plantation. Metagenomic methods (next generation sequencing technology, NGS) were used to determine the percentage of individual operational taxonomic units (OTUs). Our study showed that no-tillage cultivation technologies, mainly strip and no-tillage methods, had a positive effect on microbiological communities. In fact, key species related to soil fertility and crop yield, such as Gemmatimonas aurantiaca (a microorganism that reduce nitrous oxide, N₂O in soil) and Aeromicrobium ponti (a beneficial species for the soil environment, essential for the proper functioning of the crop agroecosystem), increased in reduced cultivation technologies. These species can determine soil fertility and crop yields, and therefore, they are very important for sustainable and even regenerative agriculture. Further studies of soil samples collected from other crop plantations under different cropping systems may indicate beneficial microbial species that are important for soil fertility. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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14 pages, 1090 KiB

Open AccessArticle

The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages

by Anna Okoń, Anna Łepecka, Piotr Szymański and Katarzyna Neffe-Skocińska

Appl. Sci. 2025, 15(1), 263; https://doi.org/10.3390/app15010263 - 30 Dec 2024

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Abstract

The aim of the study was to assess the possibility of using novel Gluconobacter oxydans strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. [...] Read more.

The aim of the study was to assess the possibility of using novel Gluconobacter oxydans strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four variants of sausages were prepared: two control sausages (with salt and with curing salts addition), and two study variants with different acetic acid bacteria starters addition. Microbiological and physicochemical analyses were carried out. All variants of study sausages showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic microorganisms. The synergistic effect of lactic acid bacteria and acetic acid bacteria was observed and a positive effect on the survivability of the native lactic microbiota of study sausages was shown. It was shown that sausage with the addition of acetic acid bacteria (AAB) strains were characterized by higher antioxidant properties compare to control samples. These results were confirmed by the analysis of oxidation–reduction potential and lipid oxidation products, which showed low oxidation–reduction potential (ORP value) and amounts of malondialdehyde (MDA) in the study products. Based on the obtained results of microbiological and physicochemical analysis, the technological usefulness of the study AAB strains, as starter cultures for the production of raw ripening meat products, was demonstrated. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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21 pages, 2074 KiB

Open AccessArticle

Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables

by Eliza Knez, Rafał Hałasa, Katarzyna Turecka, Justyna Ośko, Kornelia Kadac-Czapska, Krzysztof Waleron and Małgorzata Grembecka

Appl. Sci. 2025, 15(1), 121; https://doi.org/10.3390/app15010121 - 27 Dec 2024

Viewed by 824

Abstract

The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) [...] Read more.

The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) was measured by the Folin–Ciocalteu (FC) method, while the total antioxidant capacity (TAC) was analyzed by CUPRAC and DPPH assays. The mean recovery for FC, CUPRAC, and DPPH was in the range of 104–105%, 97–102%, and 96–108%, while the precision amounted to 2.3, 2.75, and 5.99, respectively. The average antioxidant potential among all fermented roots decreased in the following order: beetroot > celeriac > radish > carrot > white radish. In the case of microbiological analyses, no bacteria were found in pasteurized products. However, among unpasteurized vegetables, 7 out of 11 products met the FAO/WHO criteria for probiotic foods, as they contained a sufficient number of lactic acid bacteria and lacked Escherichia coli. None of the tested products were contaminated with Bacillus cereus, Salmonella spp., Enterococcus spp., or spore-forming anaerobic bacteria. Moreover, chemometric techniques such as the Kruskal–Wallis test and cluster analysis were used to differentiate samples in view of their antioxidant potential. These analyses demonstrated the similarity of vegetable samples from the Apiaceae and Brassicaceae families while highlighting differences in antioxidant potential compared to samples from the Amaranthaceae family. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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16 pages, 1729 KiB

Open AccessArticle

Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic

by Adam Staniszewski, Patrycja Staniszewska and Monika Kordowska-Wiater

Appl. Sci. 2024, 14(24), 11698; https://doi.org/10.3390/app142411698 - 15 Dec 2024

Viewed by 2296

Abstract

In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and [...] Read more.

In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their potentially positive properties. This often led to oversights and the loss of many potentially interesting yeast strains. In this study, we have screened multiple spoilage yeast strains from various spoiled food products and assessed their potential as probiotic candidates. Within this research, we identified two promising probiotic candidates, 113_Metsch_pulcherrima and 101_Pich_kudriavzevii. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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10 pages, 1313 KiB

Open AccessArticle

Permethrin Insecticide Influence on Microorganisms Present in Surface Waters

by Julia Sroczyńska, Urszula Guzik and Wojciech Smułek

Appl. Sci. 2024, 14(24), 11589; https://doi.org/10.3390/app142411589 - 11 Dec 2024

Viewed by 1049

Abstract

Agriculture and food production use very large amounts of plant protection products. These include insecticides, including pyrethroids, which belong to the third generation of pesticides. Although the ecotoxicity of these compounds is well known, their effect on environmental bacteria is still undefined. The [...] Read more.

Agriculture and food production use very large amounts of plant protection products. These include insecticides, including pyrethroids, which belong to the third generation of pesticides. Although the ecotoxicity of these compounds is well known, their effect on environmental bacteria is still undefined. The aim of the presented research was to determine how permethrin can change the metabolism and surface properties of bacterial cells isolated from surface waters. Bacteria from water from a protected area (Snowy Ponds, Karkonosze National Park, Poland, 50°46′58″ N 15°33′47″ E) and a relatively polluted Kierskie Lake (52°27′10″ N 16°47′35″ E) next to the Poznań (Poland) agglomeration were compared. The obtained results showed that for the tested microorganisms, the toxic effect of permethrin is observed at 1000 ppm for water consortia and pure strains as well, except Bacillus thuringiensis KlaKry, which appeared to be resistant to the insecticide. What is more, the bacteria consortium from Kierskie Lake appeared to be more sensitive to insecticide, from the perspective of compound toxicity. At the same time, the metabolism assessed using EcoPlate™ showed that permethrin is not a factor determining the lower assimilation of various carbon sources, excluding carboxylic acids. Permethrin exposure also resulted in the decreased hydrophobicity of bacterial cells and increased permeability of their cell membrane. As a result, the obtained results show that if permethrin itself is not highly toxic, it can affect the properties of the cell wall and membrane. Consequently, it can potentially change the susceptibility of environmental bacteria to other xenobiotics. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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14 pages, 1876 KiB

Open AccessArticle

Effect of Pseudomonas Fluorescens on Isofetamid Dissipation and Soil Microbial Activity

by Urszula Wydro, Agata Jabłońska-Trypuć, Juraj Medo, Gabriel Borowski, Piotr Kaczyński, Bożena Łozowicka and Elżbieta Wołejko

Appl. Sci. 2024, 14(23), 10901; https://doi.org/10.3390/app142310901 - 25 Nov 2024

Cited by 1 | Viewed by 961

Abstract

The aim of this study was to assess the effect of Pseudomonas fluorescens (P) application on isofetamid (IS) dissipation; the number of specific genes of archaea, bacteria and ammonia-oxidizing bacteria (AOB); and the activity of β-Glucosidase, phosphomonoesterase, N-acetyl-glucosaminidase and arylsulfatase. It was observed [...] Read more.

The aim of this study was to assess the effect of Pseudomonas fluorescens (P) application on isofetamid (IS) dissipation; the number of specific genes of archaea, bacteria and ammonia-oxidizing bacteria (AOB); and the activity of β-Glucosidase, phosphomonoesterase, N-acetyl-glucosaminidase and arylsulfatase. It was observed that the IS concentration was lower in the P+IS than in IS throughout the entire study period, which indicates the potential of P. fluorescens to decompose isofetamid faster. IS+P application significantly influenced N-acetyl-glucosaminidase, arylsulfatase and phosphomonoesterase activity in soil compared to the control by approximately 29%, 72% and 6.5%, respectively. Moreover, it was observed that on day 21 in IS+P, the number of bacterial genes was significantly higher than in the control and IS and than on day 1, by 10% and 20%, respectively. On day 21, the number of archaea was significantly higher in all variants and ranged from 3.61 (control) to 6.88 log₁₀ gene copies/g dm (IS+P). Correlation analysis showed a positive correlation between IS and TOC, while there was a negative correlation between IS and β-Glu and the number of archaea and AOB genes. The tested strain has the potential to be a biofertilizer and an agent in the bioremediation of contaminated soils. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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16 pages, 1227 KiB

Open AccessArticle

Effect of the Inoculation Method on the Potential Plant Growth-Promoting Activity of a Microbial Synthetic Consortium

by Renée Abou Jaoudé, Anna Grazia Ficca, Francesca Luziatelli and Maurizio Ruzzi

Appl. Sci. 2024, 14(23), 10797; https://doi.org/10.3390/app142310797 - 21 Nov 2024

Cited by 1 | Viewed by 1075

Abstract

Plant microbiomes represent a reservoir of adaptive traits that can enhance plant resilience and productivity. In this study, we investigated the potential of a synthetic microbial consortium (SynCom), composed of five nitrogen-fixing Bacillaceae derived from the phyllosphere of Pistacia lentiscus L., to promote [...] Read more.

Plant microbiomes represent a reservoir of adaptive traits that can enhance plant resilience and productivity. In this study, we investigated the potential of a synthetic microbial consortium (SynCom), composed of five nitrogen-fixing Bacillaceae derived from the phyllosphere of Pistacia lentiscus L., to promote the growth of Lactuca sativa L. under nutrient-limiting availability. The short-term effects of the SynCom were evaluated in a hydroponic system, and four inoculation treatments were compared. The root and leaf inoculation (RL) significantly increased total plant biomass, driven by higher above-ground (+33%) and below-ground (+31%) biomass. The number of leaves per plant and leaf mass per area were also significantly enhanced in RL (+12% and +34%, respectively). While root-only inoculation (R) did not alter plant biomass, structure, or leaf traits, foliar spraying (L) significantly decreased the total leaf area and increased root biomass and the root-to-shoot ratio compared to non-inoculated plants, suggesting a direct influence of microbial metabolites on root growth and nutrient uptake. Compared to the individual R and L treatments, the synergistic effect observed in RL highlights the complex interplay between plant–microbe interactions in the rhizosphere and phyllosphere and the importance of ensuring adequate nutrient availability to nitrogen-fixing bacteria to achieve their growth-promoting potential fully. These findings suggest the potential for utilizing SynComs as bioinoculants to promote plant growth, emphasizing the need to optimize application strategies, considering both the SynCom composition and the host plant’s nutritional status to ensure efficacy. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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15 pages, 2824 KiB

Open AccessArticle

Antimicrobial Action of Lactobacillus spp. Isolated from Yoghurt against Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes: A Pilot Study

by Natalia Wiktorczyk-Kapischke, Katarzyna Grudlewska-Buda, Anna Budzyńska, Karolina Chomacka-Gollus, Eugenia Gospodarek-Komkowska and Krzysztof Skowron

Appl. Sci. 2024, 14(19), 9010; https://doi.org/10.3390/app14199010 - 6 Oct 2024

Viewed by 1567

Abstract

Milk has been a dietary staple around the world for centuries. In recent years, consumer interest in healthy foods and organic products has increased due to their health-promoting properties. Fermented dairy products, including yoghurt, are receiving special attention for their properties and the [...] Read more.

Milk has been a dietary staple around the world for centuries. In recent years, consumer interest in healthy foods and organic products has increased due to their health-promoting properties. Fermented dairy products, including yoghurt, are receiving special attention for their properties and the presence of probiotic bacteria. The quantitative and qualitative (MALDI TOF MS) evaluation of lactic acid bacteria (LAB) in different types of yoghurt (with different shelf lives) was carried out. The effect of the Lactobacillus spp. strains isolated from yoghurts (with potential antimicrobial activity) against foodborne pathogenic bacteria (Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes) was evaluated. The presence of Lactobacillus spp. (Lactobacillus rhamnosus and Lactobacillus paracasei) in the tested yoghurts was demonstrated. In the samples tested, not all the lactic acid bacteria (LAB) declared by the manufacturer were identified. The number of live bacteria present in the product was influenced by the type of yoghurt. The number of bacteria did not fall below the World Health Organization (WHO) recommended level by the last day of validity. It was shown that a mixed culture (L. rhamnosus and L. paracasei, isolated from tested yoghurts) had the most significant effect on changing the number of pathogenic microorganisms. The consumption of dairy products, which are a source of LAB, can reduce the risk of foodborne pathogen infections. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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17 pages, 3268 KiB

Open AccessArticle

Influence of Zinc Oxide Nanoparticles in In Vitro Culture and Bacteria Bacillus thuringiensis in Ex Vitro Conditions on the Growth and Development of Blackberry (Rubus fruticosus L.)

by Anna Krzepiłko, Roman Prażak and Katarzyna Matyszczuk

Appl. Sci. 2024, 14(9), 3743; https://doi.org/10.3390/app14093743 - 27 Apr 2024

Cited by 4 | Viewed by 1554

Abstract

The blackberry, valued for its delicious fruit, has gained attention for its medicinal bioactive compounds. In vitro cultivation methods, including nanoparticle enhancement, are increasingly chosen due to their advantages over traditional propagation techniques. We tested the effect of commercial zinc oxide nanoparticles (ZnONPs) [...] Read more.

The blackberry, valued for its delicious fruit, has gained attention for its medicinal bioactive compounds. In vitro cultivation methods, including nanoparticle enhancement, are increasingly chosen due to their advantages over traditional propagation techniques. We tested the effect of commercial zinc oxide nanoparticles (ZnONPs) on the growth and development of blackberry (Rubus fruticosus L.) of the Navaho variety in an in vitro culture on MS medium supplemented with 0.6 mg dm⁻³ BA, 0.1 mg dm⁻³ IBA, 0.01 mg dm⁻³ GA₃, and various concentrations of zinc oxide nanoparticles: 0 (control), 10, 20, 30, and 40 mg dm⁻³. The morphological features of the plantlets were assessed two and three months after the start of the culture. Selected biological characteristics of the plantlets were determined. The values of the morphological and biological parameters assessed in the plantlets from in vitro culture depended on the concentration of ZnONPs in the medium. Increasing the concentration of ZnONPs negatively affected the number and length of shoots and roots and the fresh weight of the plantlets. The total phenolic content in the plantlets from the treatments with ZnONPs was lower than in the control plants, but the total antioxidant capacity as measured by the ABTS method was higher. The content of chlorophyll a, chlorophyll b, total chlorophyll, and carotenoids in the blackberry plantlets decreased at higher concentrations of ZnONPs in the medium. The addition of zinc oxide nanoparticles increased the zinc content and reduced the iron content in the blackberry plantlets. Concentrations of 10–30 mg dm⁻³ ZnONPs increased the concentrations of potassium, calcium, magnesium, zinc, manganese, and copper, while at the highest concentration of 40 mg dm⁻³ ZnONPs, the concentrations of these minerals were similar to the control, except for a lower content of calcium and manganese. The plantlets from the in vitro culture growing in the presence of ZnONPs were acclimatized to ex vitro conditions in control soil and soil inoculated with Bacillus thuringiensis. Bacteria added to the ex vitro substrate favourably influenced the growth and development of the shoots and roots of the blackberry plants and their fresh weight. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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19 pages, 1417 KiB

Open AccessArticle

Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut

by Paweł Satora and Szymon Strnad

Appl. Sci. 2024, 14(8), 3462; https://doi.org/10.3390/app14083462 - 19 Apr 2024

Viewed by 1102

Abstract

The aim of this research was to determine the influence of yeast strains (previously isolated from the fermentation process) on selected quality parameters of sauerkraut. For this purpose, shredded and salted (2.5% w/w) cabbage of the Galaxy variety was fermented [...] Read more.

The aim of this research was to determine the influence of yeast strains (previously isolated from the fermentation process) on selected quality parameters of sauerkraut. For this purpose, shredded and salted (2.5% w/w) cabbage of the Galaxy variety was fermented in the absence of oxygen with the addition of 2 × 10⁶ cells of a selected yeast culture. The control sample was spontaneously fermented sauerkraut without yeast addition. The obtained sauerkraut was analysed in terms of the content of selected organic acids, sugars and polyols (HPLC), selected volatile compounds (HS-SPME-GC-TOFMS), colour (CieLAB) and aroma (QDA). Yeast P. fermentans, Rh. mucilaginosa and W. anomalus reduced crucial sauerkraut components such as lactic acid, glycerol, and certain volatile compounds, leading to decreased aroma intensity and acceptability. Additionally, an increase in glucosinolate decomposition products was observed. Conversely, D. hansenii positively influenced sauerkraut quality by enhancing lactic acid content and exhibiting similar volatile characteristics to those of the control. Two of the three samples fermented with D. hansenii received high sensory analysis scores akin to those of the control. Sauerkraut fermented with Cl. lusitaniae yeast contained elevated levels of volatile compounds—alcohols, esters and lactones—resulting in an intense floral aroma, albeit receiving lower overall ratings due to deviation from the typical profile. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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11 pages, 1022 KiB

Open AccessArticle

The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii

by Andrea Maria Patelski, Urszula Dziekońska-Kubczak and Maciej Ditrych

Appl. Sci. 2024, 14(7), 3009; https://doi.org/10.3390/app14073009 - 3 Apr 2024

Cited by 4 | Viewed by 2470

Abstract

Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae [...] Read more.

Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermentation with the probiotic yeast Saccharomyces cerevisiae var. boulardii. Saccharomyces bayanus was used as the reference. The ethanol concentration of the orange juices fermented without added glucose was close to 27 g/L. Adding glucose to the juice increased the alcohol produced by up to 65.58 ± 1.84 g/L (for the orange juice). For the same wort fermented by S. bayanus, the final ethanol concentration was 71.23 ± 1.62 g/L. Regardless of the type of yeast and additives used, the samples retained much of the color of the unfermented juice. The polyphenols content in the fermented samples was close to the initial polyphenols content in the juices. The sensory attributes of the juices fermented by the probiotic yeast did not differ from the samples fermented by S. bayanus. Fermenting fruit juices with probiotic yeasts offers a commercially viable and sensorially appealing method to enhance the product’s value by imparting it with probiotic properties. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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Review

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15 pages, 1366 KiB

Open AccessReview

Probiotics and Paraprobiotics—New Proposal for Functional Food

by Barbara Sionek and Magdalena Gantner

Appl. Sci. 2025, 15(1), 366; https://doi.org/10.3390/app15010366 - 2 Jan 2025

Cited by 3 | Viewed by 1206

Abstract

The interest in functional food products offering health benefits for consumers is constantly growing. The functional food products available on the market supplied with probiotics also contain paraprobiotics, postbiotics, and prebiotics, which act synergistically. Recently, more attention has been paid to non-viable bioactive [...] Read more.

The interest in functional food products offering health benefits for consumers is constantly growing. The functional food products available on the market supplied with probiotics also contain paraprobiotics, postbiotics, and prebiotics, which act synergistically. Recently, more attention has been paid to non-viable bioactive food components. Paraprobiotic’s pro-health effects are similar to those of probiotics, including, among others, anti-inflammatory, immunomodulatory, antiproliferative, antioxidant and antibacterial activities. As non-viable microorganisms, paraprobiotics have a better safety profile than probiotics. The safety profile favors them for usage in vulnerable people; however, their effectiveness should be proven in clinical trials. Paraprobiotics do not carry the risk of antibiotic resistance, transfer, or acquisition. The effect of paraprobiotics is strain-dependent and related to the method of inactivation. Paraprobiotics seem to be neutral in various food matrices, and their usage is convenient regardless of physicochemical stress. They have little or no impact on the product’s sensory traits and quality. Their addition can extend the shelf life and reduce the risk of food contamination. These advantages of paraprobiotics create great possibilities for the development of the food industry. However, the lack of separate regulations for non-viable microorganisms appears to be the main obstacle for this segment of food manufacturing. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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30 pages, 2332 KiB

Open AccessReview

Cold-Adapted Fungi: Goldmine of Biomolecules Applicable in Industry

by Iga Jodłowska and Aneta Monika Białkowska

Appl. Sci. 2024, 14(24), 11950; https://doi.org/10.3390/app142411950 - 20 Dec 2024

Viewed by 1019

Abstract

Fungi, which are widely distributed across the Earth, have successfully managed to colonize cold environments (e.g., polar regions, alpine ecosystems, and glaciers) despite the challenging conditions for life. They are capable of living in extremely harsh environments due to their ecological versatility and [...] Read more.

Fungi, which are widely distributed across the Earth, have successfully managed to colonize cold environments (e.g., polar regions, alpine ecosystems, and glaciers) despite the challenging conditions for life. They are capable of living in extremely harsh environments due to their ecological versatility and morphological plasticity. It is also believed that lower eukaryotes are the most adapted to life at low temperatures among microorganisms that thrive in cold environments. They play important ecological roles, contributing to nutrient recycling and organic matter mineralization. These highly specialized microorganisms have developed adaptation strategies to overcome the direct and indirect harmful influences of low temperatures. They have evolved a wide range of complex and cooperative adaptations at various cellular levels, including modifications to the cell envelope and enzymes, the production of cryoprotectants and chaperones, and the development of new metabolic functions. Adaptation to cold environments has made fungi an exciting source for the discovery of new cold-adapted enzymes (e.g., proteinases, lipases) and secondary metabolites (e.g., pigments, osmolytes, polyunsaturated fatty acids) for widespread use in biotechnology, food technology, agriculture, pharmaceutics, molecular biology, textile industry, and environmental bioremediation in cold climates. This review aims to provide a comprehensive overview of the adaptive strategies employed by psychrophilic yeasts and fungi, highlighting their ecological roles and biotechnological potential. Understanding these adaptive mechanisms not only sheds light on microbial life in extreme environments but also paves the way for innovative applications in the food industry and agriculture. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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21 pages, 1854 KiB

Open AccessReview

The Impact of Reduced N Fertilization Rates According to the “Farm to Fork” Strategy on the Environment and Human Health

by Katarzyna Kagan, Kamil Jonak and Agnieszka Wolińska

Appl. Sci. 2024, 14(22), 10726; https://doi.org/10.3390/app142210726 - 20 Nov 2024

Viewed by 1803

Abstract

The use of synthetic fertilizers, including nitrogen [N] fertilizers, is an indispensable element in today’s agriculture. Through adequate fertilization, farmers have the opportunity to increase crop yields, which is essential in view of the growing population and demand for food. The European Union’s [...] Read more.

The use of synthetic fertilizers, including nitrogen [N] fertilizers, is an indispensable element in today’s agriculture. Through adequate fertilization, farmers have the opportunity to increase crop yields, which is essential in view of the growing population and demand for food. The European Union’s “Farm to Fork” [F2F] strategy, as part of the broader European Green Deal, aims to promote more sustainable agricultural practices by reducing chemical fertilizer use by 20% by 2030. This initiative is designed to mitigate the negative environmental impacts of excessive N application, such as soil and water contamination, greenhouse gas emissions, and biodiversity loss. In addition to addressing ecosystem concerns, this strategy also aims to reduce health risks associated with N overuse, such as the accumulation of nitrates [NO₃⁻] in crops, which can lead to the formation of carcinogenic compounds. By integrating alternative fertilization methods, the agricultural sector can work toward more resilient and environmentally friendly systems while maintaining productivity. This paper focuses on a summary of the current knowledge about the consequences of N fertilization reduction and its connection to the soil environment, crops, yields, and human health. Full article

(This article belongs to the Special Issue Role of Microbes in Agriculture and Food, 2nd Edition)

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