Search Results (3,934)

Traditional fermented vegetables are important resources for screening excellent antibacterial lactic acid bacteria (LAB). In this study, a strain of Lactiplantibacillus plantarum JC2211 with broad-spectrum antibacterial activity against Salmonella Typhimurium (S.T), Staphylococcus aureus (S.a), Listeria monocytogenes (L.m), and Pseudomonas aeruginosa (P.a) was isolated from Yangzhou pickles. The minimum inhibitory concentration (MIC) of its cell-free supernatant (CFS) against all four pathogens was 25 μL/mL. The strain exhibited favorable biosafety and strong environmental adaptability, tolerating 8% NaCl, pH 3.0–10.0, and 0.3% bile salt. The CFS exerted synergistic antibacterial effects via multiple pathways, including increasing cell membrane permeability, reducing membrane potential, decreasing intracellular ATP levels, and inducing ROS accumulation. Metabolite identification indicated that organic acids (dominated by D-lactic acid at 9.37%, citric acid at 8.00%, and phenyllactic acid at 4.42%) were the main components. Using chitosan (CS) as the base material, composite preservation films were fabricated by incorporating 10–50% CFS. The composite film containing 40% CFS (CS/CFS40) exhibited the optimal comprehensive performance, with ABTS and DPPH radical scavenging rates of 90.24% and 79.17%, respectively, along with satisfactory tensile strength (18.70 MPa) and elongation at break (22.93%). In chilled pork preservation, the CS/CFS40 film significantly inhibited the proliferation of spoilage microorganisms, and effectively retarded lipid oxidation. Moreover, the film suppressed the colonization of L.m and S.T on meat surfaces, with bacterial loads maintained at 2.07–2.67 lg CFU/g and 2.92–2.99 lg CFU/g, respectively, over 7 days of refrigeration. Collectively, the CS/CFS40 composite film extended the shelf life of chilled pork to approximately 6 days. This study provides a novel natural biological preservative and eco-friendly active packaging material for chilled meat preservation. Full article

Industrial fermentation relies on mechanically agitated submerged culture, in which impeller-driven mixing improves oxygen and nutrient transfer but imposes an energy penalty and a hydrodynamic shear field that stresses cells. Solid supports offer an agitation-free alternative, yet their surface is typically ill-defined and only a single polymer and a single organism have been examined. Here we treat the support material as a controllable process variable. Using an identical scaffold geometry 3D-printed by fused-deposition modeling in four thermoplastics—ABS, TPU, PLA, and PETG—we compared static cultivation of a model yeast (Saccharomyces cerevisiae) and a model lactic acid bacterium (Lactobacillus plantarum) against shaken and static controls, and related the outcomes to polymer surface wettability. For S. cerevisiae, embedding a matrix in static medium nearly doubled biomass relative to the static control and drove glucose to near-complete assimilation, raising ethanol titres ~1.7–1.8-fold to shaken-culture levels without any agitation. For L. plantarum, three of the four matrices (PLA, ABS, PETG) exceeded both the static and the aerated shaking controls in biomass (by ~15–21%) and in lactic acid production, while the elastomeric TPU behaved like the controls. Because L. plantarum is microaerophilic, these results suggest that factors other than improved aeration, including interactions at the scaffold–liquid interface, contribute to the observed enhancement. The polymer type thus emerges as a tunable parameter for scaffold-assisted cultivation, enabling fermentation without mechanical agitation while achieving performance comparable to, and in some cases greater than, that of shaken culture. The polymer type thus emerges as a tunable determinant of performance, defining an agitation-free cultivation strategy in which the interface—rather than bulk flow—is engineered to achieve, and in some cases surpass, the productivity of conventional stirred culture. Full article

Conjugated linoleic acid (CLA) comprises a group of C18 fatty acids containing conjugated double bonds and has been associated with potential anti-obesity and antitumor effects. In this study, 116 presumptive lactic acid bacteria (LAB) isolates were recovered from homemade Sichuan pickles. Primary screening identified 28 CLA-producing isolates, among which strains 7# and 31# showed the highest absorbance at 233 nm (A₂₃₃). CLA production by both strains was subsequently optimized and quantified using gas chromatography–quadrupole time-of-flight mass spectrometry (GC-Q-TOF). Under the optimized conditions, strain 31# produced 66.50 ± 3.80 μg/mL total CLA, including 52.70 ± 3.29 μg/mL c9,t11-CLA and 13.80 ± 0.51 μg/mL t10,c12-CLA. Strain 7# produced 26.79 ± 1.09 μg/mL total CLA, including 14.05 ± 0.49 μg/mL c9,t11-CLA and 12.74 ± 0.60 μg/mL t10,c12-CLA. Physiological, biochemical, and safety assessments showed that strain 31# outperformed strain 7# overall, supporting its use in further product development and mechanistic studies. Functional annotation using the COG database and pathway mapping with KEGG identified candidate genes encoding an enzyme associated with linoleic acid isomerization in both strains. Potential mechanisms underlying their different CLA-producing capacities were also examined, providing a basis for the selection and development of high-CLA-producing strains. Full article

Sourdough fermentation is an important technological process in bread production, influencing acidification, product quality, and storage stability. The present study developed and comparatively evaluated two-strain and multi-strain bacterial starter cultures for application in different flour matrices and under semi-industrial bread-making conditions. The starter cultures comprised selected strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Levilactobacillus brevis, Limosilactobacillus fermentum, Fructilactobacillus sanfranciscensis, and Propionibacterium freudenreichii subsp. shermanii. Baker’s yeast was added separately during final dough preparation and was not part of the bacterial starter combinations. Starter performance was assessed through viable cell counts, titratable acidity, in vitro antimicrobial activity, dough fermentation time, bread volume, descriptive sensory evaluation, and the onset of visually detectable microbial spoilage under the tested storage conditions. The selected combinations adapted to the investigated flour matrices, maintained high viable cell concentrations, supported acidification, and were successfully applied in semi-industrial bread production. Several formulations showed favorable technological and descriptive sensory characteristics and delayed the appearance of visible bacterial and fungal spoilage compared with the corresponding controls. Overall, the findings demonstrate the practical potential of the developed multi-strain starter cultures for application across different flour matrices and provide a strong basis for further technological refinement and mechanistic characterization of these sourdough systems. Full article

Consumers increasingly favor frozen yogurt as a healthier alternative to ice cream due to its lower fat content and probiotic benefits. Baked fermented milk (BFM), with its caramelized flavor, brown color, and enhanced nutritional properties, has emerged as a promising ingredient for improving the functional and sensory qualities of frozen yogurt. This study aimed to develop a novel probiotic baked frozen yogurt (PBFY) using BFM instead of traditional fermented milk (TFM) and to evaluate its physicochemical, microbiological, and sensory characteristics compared with traditional probiotic frozen yogurt (PTFY). Reconstituted skim milk and fresh cream were heat-treated (90 °C, 5 min) for TFM or baked (115 °C, 20 min) for BFM prior to culture inoculation. Both bases were inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, along with the probiotic strains Lactobacillus acidophilus and Bifidobacteriumanimalis subsp. lactis. PTFY and PBFY were formulated by blending ice cream mix with TFM or BFM at 25, 50, and 75% substitution levels. Increasing fermented milk concentration significantly decreased pH and surface tension while elevating mix viscosity. High inclusion levels (75%) impaired whipping ability, reduced overrun, increased fat destabilization, decreased the melting rate, and reduced culture survival during storage. Compared with PTFY, PBFY exhibited a higher melting rate, lower viscosity, and superior antioxidant activity (1.31- and 1.33-fold higher DPPH and ABTS radical-scavenging activity, respectively); however, the fermented milk type did not significantly affect overrun or fat destabilization. During storage, S. thermophilus was the most stable strain, with a decline rate of 0.6–0.69 log₁₀ CFU/mL/month, whereas B. animalis subsp. lactis showed a more rapid decline (0.80–0.89 log₁₀ CFU/mL/month). Sensory evaluation revealed that a 50% BFM inclusion level was optimal, producing PBFY with a smooth texture, light brown color, and appealing caramel-like flavor. Full article

Traditional fermented foods are important reservoirs of wild microorganisms with technological, sensory, protective, and functional potential. However, the performance of these isolates in controlled or compositionally different food matrices remains fragmented across microbial groups and food systems. This systematic review synthesized evidence on using wild microbial isolates from traditional fermented foods and beverages as starters or potential probiotic cultures. The conducted a systematic search exclusively in Scopus, following PRISMA 2020, to include original research articles published between 2021 and 2026, yielding 68 eligible studies. The included studies were analyzed by geographical origin, isolation source, recipient matrix, microbial group, and key physicochemical, technological, sensory, microbiological, nutritional, and functional outcomes. The evidence was organized into wild yeasts and filamentous fungi, lactic acid bacteria (LAB), Bacillus isolates, and defined mixed microbial cultures. Across food matrices, microbial incorporation frequently accelerated acidification, shortened fermentation time, modified volatile compound profiles, and altered texture, color, enzymatic activity, or substrate utilization. Sensory responses improved aroma, flavor, texture, and acceptance, whereas others produced profiles that deviated from the characteristic product and reduced overall liking. Functional effects included increases in phenolic compounds, antioxidant activity, GABA, folate, peptides, and resistant starch, along with reductions in phytates, nitrites, biogenic amines, aflatoxins, and nondigestible oligosaccharides. Researchers also reported antimicrobial, antifungal, protective, and preliminary probiotic properties. Defined mixed microbial cultures often provided complementary metabolic effects, although true synergistic interactions were demonstrated only sporadically. Overall, wild isolates from traditional fermentations represent promising resources for food bioprocessing; however, their performance varies widely across strains, recipient matrices, experimental conditions, and outcomes evaluated. Consequently, their application requires strain–matrix validation, comprehensive sensory assessment, safety characterization, and evaluation under processing and storage conditions relevant to industrial production. Full article

Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant activity, flavor characteristics, sensory characteristics, and metabolite profiles of F. velutipes roots. Fermentation significantly increased soluble dietary fiber (SDF) from 1.537 to 1.722 g/100 g and DPPH radical scavenging activity from 27.88% to 59.92% in Lpb. plantarum-treated samples. GC-IMS analysis showed that fermentation increased several flavor-active aldehydes, esters, alcohols, organic acids, and ketones, thereby improving aroma complexity. LC-MS-based untargeted metabolomics revealed that amino acid metabolism, fatty acid metabolism, organic acid metabolism, and phenylpropanoid-related pathways were closely associated with flavor formation and antioxidant enhancement. Both Lpb. Plantarum and Lab. bulgaricus fermentation enhanced the accumulation of organic acids, sugar alcohols, and aromatic precursors, supporting improved antioxidant activity. Notably, Lpb. plantarum elicited broader metabolic shifts involving hydroxy fatty acids, esters, while Lab. bulgaricus more strongly promoted organic acid and aromatic metabolite accumulation, contributing to a more acidic and malty flavor profile. Sensory evaluation and electronic tongue analysis further confirmed that fermentation enhanced aroma and palatability, while increasing sourness and reducing bitterness and astringency. These results suggest that starter-culture-dependent lactic acid bacteria fermentation is an effective strategy for improving the functional and sensory characteristics of F. velutipes root by-products. Full article

The development of plant-based functional beverages is often limited by inherent matrix defects, particularly undesirable off-flavors, astringency, and colloidal instability. Water kefir (WK), a highly resilient multispecies symbiotic consortium, offers a robust biorefining platform to address these challenges. This review systematically elucidates the underlying micro-ecological logic and biochemical mechanisms of WK-mediated plant matrix remodeling. We first detail how spatial niche differentiation and cross-feeding networks among lactic acid bacteria, yeasts, and acetic acid bacteria drive ecological homeostasis. Next, we highlight core molecular events that elevate sensory quality: protein unfolding for off-flavor elimination, enzymatic depolymerization of phenolics to mitigate astringency, and exopolysaccharide synthesis for rheological and flavor diffusion control. Finally, to overcome industrial scale-up challenges, we outline a precision fermentation framework, integrating systems multi-omics, real-time biomimetic monitoring, and sensory topological modeling. Ultimately, this synthesis provides theoretical guidance for the reverse flavor engineering and targeted nutritional design of novel plant-based beverages. Full article

Dual-protein systems combining whey protein isolate (WPI) and soy protein isolate (SPI) offer complementary nutritional benefits but are limited by the presence of major allergens. Lactic acid bacteria (LAB) fermentation provides a promising strategy to mitigate this limitation. In this study, Lacticaseibacillus paracasei JM053, selected from 13 LAB strains based on phenotypic screening, significantly reduced the in vitro allergenicity of the dual-protein system, increasing the IgE-binding inhibition rate to 48.75%. Whole-genome sequencing and characterization of JM053 revealed a comprehensive proteolytic system, including the proline-specific peptidase genes pepX and pepQ, which may contribute to the degradation of allergenic peptide sequences. Combined with in silico bioinformatic analysis, potential cleavage sites within the linear epitopes of the dual-protein system were predicted based on the substrate specificity of the identified proteases, offering a testable hypothesis for the strain’s mechanism of action. In addition, in vitro safety assessment and genomic analysis supported the safety potential, stress tolerance, and probiotic characteristics of JM053. Collectively, this study provides a valuable candidate strain for the development of hypoallergenic dual-protein products and offers preliminary genomic insights into LAB-mediated allergenicity reduction. Full article

Corn stover serves as a key roughage for ruminants, but poor preservation limits its nutritional value. This study evaluates whether E. faecalis YMA3, an epiphytic strain from the rice phyllosphere, can improve corn stover silage preservation compared with a commercial E. faecalis strain F and an untreated control. We inoculated chopped corn stover with YMA3, strain F, or sterile water, and ensiled the mixtures in vacuum bags for 1, 7, 15, and 45 days. At each time point, we measured fermentation parameters, chemical composition, microbial counts, and aerobic stability and performed untargeted metabolomics on day 45. Both inoculants enhanced preservation relative to the control, as evidenced by higher crude protein content and lactic acid bacteria counts, as well as lower pH, NH₃-N, and aerobic bacteria counts. Notably, YMA3 outperformed strain F in reducing aerobic bacteria and NH₃-N levels. Metabolomic analysis identified 309 differential metabolites between YMA3-treated and control silage, including elevated phosphatidylcholine, tauroursodeoxycholic acid, and 3,4-dihydroxyphenylpropionic acid, along with enriched glycerophospholipid, amino acid, and fatty acid metabolism pathways—changes that may underpin improved preservation. In conclusion, E. faecalis YMA3 acts as an effective microbial inoculant for corn stover silage, outperforming commercial strain F in protein preservation and aerobic stability by modulating bacterial microbiota and metabolic characteristics. Given the limitation that we tentatively annotated metabolites based on spectral matching rather than authentic standards, follow-up research needs to validate key differential metabolites and evaluate their feeding effects in animal trials. This work provides a preliminary foundation for developing novel microbial feed additives in ruminant production. Full article

Pulsed Electric Fields (PEF) offer significant potential to enhance energy efficiency and reduce reliance on SO₂ and other chemical preservatives, aligning with current sustainability and health demands. This work evaluates PEF industrial viability for wine stabilisation through a multidisciplinary pilot-scale approach (108 L/h). A sulfur-free comparative trial evaluated four sequential bipolar PEF treatments (20–23 kV/cm; 19–34 kJ/kg) against stabilisation with a commercial chitosan–glucan complex. PEF caused significant effects on microbial kinetics: B. bruxellensis was successfully maintained below the detection limit and lactic acid bacteria (LAB) were undetected by the end of the trial. Standard oenological parameters showed no relevant changes, except for lactic acid dynamics, corroborating LAB knockdown. Regarding metal ion migration into the food matrix, Fe, Ni, and Cr were assessed. No significant variations were found for Fe and Ni compared to the control group; all elements presented residual concentrations compatible with international regulatory guidelines. Sensory analysis revealed that PEF-treated wines exhibited lower perceived bitterness and higher colour intensity, driven by B. bruxellensis proliferation in control wines. In total, 75% of panellists preferred PEF wines. OPEX analysis demonstrates industrial competitiveness for medium-to-large scale, reducing consumable costs over 10-fold (0.6064 vs. 6.50 €/hL), excluding initial CAPEX. These findings validate multi-stage, pilot-scale PEF as a competitive and electrochemically safe technology to transition toward sustainable reduced-SO₂ or SO₂-free winemaking. Full article

Andean crops, including quinoa (Chenopodium quinoa), amaranth species including kiwicha (Amaranthus caudatus), chocho (Lupinus mutabilis), and cañihua (Chenopodium pallidicaule), constitute promising protein matrices for bioactive peptide generation by microbial fermentation and enzymatic proteolysis. These pseudocereals and legumes contain storage proteins, mainly 11S globulins and 2S albumins, enriched in lysine and sulfur-containing amino acids, and therefore provide suitable precursors for multifunctional peptides. In addition, secondary metabolites, such as quinoa saponins and chocho alkaloids, may influence proteolysis, peptide release, and peptide stability during fermentation. This review critically examines LAB fermentation as a food-grade strategy for bioactive peptide production from Andean crops. Evidence from enzymatic hydrolysis and simulated gastrointestinal digestion is included as complementary information and is discussed separately from fermentation-derived evidence. Reported activities include antioxidant, ACE-inhibitory, DPP-IV- and α-glucosidase-inhibitory, antimicrobial and anti-inflammatory activities. Particular attention is given to peptide generation, molecular-weight fractionation, peptidomic characterization, structure–activity relationships, simulated gastrointestinal digestion, and bioaccessibility. Most reported activities were measured in hydrolysates or molecular-weight fractions rather than in defined sequences, and individually validated peptides remain a minority. The strength of evidence differs markedly among crops: fermentation-derived data are more developed for quinoa and amaranth, whereas evidence for chocho and cañihua relies largely on enzymatic hydrolysis. Current limitations, including substrate variability, sensory acceptability, process standardization, peptide identification, bioavailability, and the lack of human validation studies, are also discussed. Andean crop proteins are promising precursors of functional peptide ingredients; however, peptide-specific bioavailability and human efficacy remain largely untested. Full article

The aim of this study is to provide an alternative bakery practice by evaluating the effects of cold fermentation (backslopping at 7 and 15 °C) and cold storage (stored at 7 and 15 °C) after backslopping on Type I sourdough characteristics and the technological performance of the corresponding breads. Sourdough characteristics (pH, acidity, and microbial counts), bread quality (texture and color), storage behavior, and volatile compound profiles (VoC) were investigated to compare the extent to which these treatments improve product quality. No significant difference was observed in pH and total titratable acidity among the sourdoughs. However, the fermentation quotient of the cold storage group was higher than that of the cold fermented group. Backslopping at cold fermentation temperatures (7 and 15 °C) caused a significant reduction in lactic acid bacteria counts. Conversely, cold fermentation and cold storage at 15 °C led to a significant increase in yeast counts. From a technological perspective, bread produced with sourdough backslopped at 15 °C exhibited a higher specific volume than breads produced with the other cold-treated sourdoughs. At the end of the storage period, the bread made with cold-backslopped sourdough at 7 °C had the highest hardness value, while others remained similar. Principal component analysis (PCA) of volatile compounds revealed that cold-stored sourdoughs were clustered apart from room-temperature-stored sourdoughs, mainly driven by ethyl hexanoate and hexyl acetate. Heptanoic acid was among the key VOCs contributing to the positioning of breads made with cold-stored sourdoughs in the PCA. In conclusion, these findings demonstrate that backslopping and storage at 15 °C offer an industrially relevant production strategy while improving textural properties and VoC profiles. Full article

The application of natural colorants in cheese manufacture is gaining increasing interest as an alternative to synthetic additives. This study investigated the incorporation, stability, and technological effects of blackcurrant (Ribes nigrum L.) anthocyanins on semi-hard Trappist cheese during eight weeks of storage under simulated commercial refrigerated display conditions. Cheese samples were soaked in natural blackcurrant juice for seven days and subsequently evaluated for anthocyanin composition, color characteristics, texture properties, microbiological quality, and sensory acceptance. HPLC analysis confirmed the successful incorporation of blackcurrant anthocyanins into the cheese, with delphinidin-3-rutinoside(D-3-R) being the predominant compound. D-3-R concentration decreased from 20.23 to 5.88 mg/100 g dry matter during storage, corresponding to an approximately 71% reduction, while cyanidin-3-rutinoside content became below the detection limit by week 8. Significant changes were observed in all quantified anthocyanins (p ≤ 0.05), indicating progressive pigment degradation. The maximum image-based color difference reached ΔE = 38.20 under standardized imaging conditions. Interestingly, color development followed a biphasic pattern, characterized by initial pigment redistribution and color intensification despite decreasing anthocyanin concentrations, followed by progressive color fading associated with anthocyanin degradation. Texture analysis revealed significant storage-related changes in the mechanical properties of the rind, suggesting structural reorganization of the cheese matrix. Microbiological analyses demonstrated the persistence of technologically important lactic acid bacteria throughout storage, indicating compatibility of the treatment with the cheese microbiota. Sensory evaluation performed by 60 consumers showed high acceptance of blackcurrant-treated cheese. The results indicate that blackcurrant juice soaking is an effective strategy for producing naturally colored semi-hard cheeses enriched with anthocyanins while maintaining desirable microbiological, textural, and sensory characteristics. The observed degradation kinetics under the storage conditions applied in this study emphasize the importance of optimizing storage conditions for anthocyanin-enriched dairy products. Full article

Antimicrobial proteinaceous postbiotic substances (PS) and/or bacteriocins can beneficially influence animal health, as previously shown with enterocins from non-autochthonous enterococcal strains. Therefore, the effectiveness of PS 412, produced by our beneficial autochthonous strain Enterococcus faecium EF 412, was assessed in horses. In the pilot experiment, PS 412 was administered to 12 horses of various ages and breeds for 21 days via a small feed ball. Sampling was performed on days 0/1, 21, and 42 (after a 3-week cessation of PS 412). The horses served as their own controls. Although the number of horses was limited, the microbiological analysis showed significant decreases in enterococci, other lactic acid bacteria, and campylobacters (p < 0.05; p < 0.001). Staphylococci decreased slightly. Coliforms, aeromonads (p < 0.001), and pseudomonads also decreased. In next-generation sequencing at the phylum level, 15 phyla were detected at higher abundance, with Bacteroidota (35.38%) and Bacillota (32.25%) the most abundant. After PS 412 (activity 51,200 AU/mL), the relative abundance of several phyla decreased. On day 21, phagocytic activity was higher (69.00 ± 3.91%). The metabolic profiles and hematologic values were mostly within the reference range. Although continued testing is necessary, postbiotics appear to be a tool for supporting equine health. Full article