Fermentation

With the rapid growth of the population and the economy, environmental and health issues caused by animal protein consumption have received increasing attention. The world urgently needs alternative proteins as a way out, and microbial proteins have tremendous potential as sustainable protein sources. In this study, Neurospora intermedia FF171 was isolated and identified from Pu-erh fermented tea. FF171 can rapidly produce substantial mycelial biomass using a sugar byproduct as a carbon source. The combination of sugarcane molasses and corn gluten meal as carbon and nitrogen sources, respectively, resulted in a dry biomass of 9.10 ± 0.20 g/L and a protein yield of 6.16 ± 0.11 g/L (67.48% protein content). FF171 exhibits genetic stability, and no mycotoxins were detected in the biomass. Furthermore, the strain’s genome was sequenced and annotated. Bioinformatics analysis, including comparison of specific sequences with reference strains in the GRAS (Generally Recognized as Safe) database, was conducted to assess potential toxicity, allergenicity, and antimicrobial resistance. The results revealed no virulence or pathogenic factors and no antibiotic resistance genes, while the risk of triggering allergic reactions was minimal. Taken together, these findings suggest that Neurospora intermedia FF171 is a safe and promising candidate for mycoprotein production, with strong potential as a future alternative protein source.

This study investigates how fermentation of milk thistle seeds (MTSs) by Saccharomyces cerevisiae var. boulardii, alone or with Lacticaseibacillus rhamnosus, affects phenolic compounds content and bioactivity of the resulting extracts. Microwave-assisted extraction parameters were optimized for maximal yield and validated for scale-up. The extracts were analyzed for total phenolic compounds (TPCs), total flavonoid compounds (TFCs), and bioactivities including antioxidant, antimicrobial, and prebiotic effects. Optimal extraction conditions were 70% ethanol, liquid to solid (L/S) ratio 30 mL/g, 180 W power, and 3 min duration, enabling energy-efficient recovery of antioxidants with higher yields than previously reported. Solid-state fermentation with S. boulardii significantly enhanced extraction efficiency, doubling TPC (647.6 ± 24.4 mg GAE/g dm) and TFC (87.04 ± 6.88 mg QE/g dm) contents, and antioxidant capacity (4.27 ± 0.19 mmol Fe²⁺/g dm) compared to non-fermented MTSs. Fermented extracts fully inhibited Staphylococcus aureus and partially Escherichia coli and Candida albicans. They also promoted the growth of probiotics such as S. boulardii and lactic acid bacteria strains, while non-fermented extracts showed opposite effects. These findings highlight the potential of MTS fermentation as a sustainable strategy to enhance bioactive compound yield and develop functional supplements that support human and animal health.

Fermented dairy products have been a staple food commodity throughout recorded human history [...]