Search Results (492)

Microbial detoxification, as an environmentally friendly strategy, has been widely applied for benzo[a]pyrene (BaP) degradation. Within this approach, food-derived microbial strains offer unique advantages in safety, specificity, and sustainability for detoxifying food-borne BaP. In this study, we aimed to explore the potential of such strains in BaP degradation. Bacillus mojavensis TC-5, a strain that degrades BaP, was isolated from kefir grains. Surprisingly, 12 genes encoding dehydrogenases, synthases, and oxygenases, including betB, fabHB, qdoI, cdoA, and bioI, which are related to BaP degradation, were up-regulated by 2.01-fold to 4.52-fold in TC-5. Two potential degradation pathways were deduced. In pathway I, dioxygenase, betaine aldehyde dehydrogenase, and beta-ketoacyl-ACP synthase III FabHB act sequentially on BaP to form 4H-pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl via the phthalic acid pathway. In the presence of the cytochrome P450 enzyme, BaP progressively mediates ring cleavage via the anthracene pathway, eventually forming 3-methyl-5-propylnonane in pathway II. Notably, TC-5 achieved an impressive BaP removal efficiency of up to 63.94%, with a degradation efficiency of 32.89%. These results suggest that TC-5 has significant potential for application in addressing food-borne BaP contamination. Moreover, our findings expand the application possibilities of Xinjiang fermented milk products and add to the available green strategies for BaP degradation in food systems. Full article

The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation performance and shelf-life. Real-time tracking of multiple parameters (pH, dough rising, ethanol release, and total titratable acidity) was monitored by a smart fermentation oven. The impact of the different treatments on the lactic acid, acetic acid, and ethanol content of the breads were quantified by high performance liquid chromatography analysis. In addition, the bio-preservation capacity of the breads contaminated with fungi was analyzed. The results show that liquid sourdough (D3: Type 2) and backslopped sourdough (D4: Type 3) increased significantly (p < 0.05) in dough rise, dough acidification (lower pH, higher titratable acidity), production of organic acids (lactic and acetic), and presented the optimal fermentation quotient. These findings were substantiated by chemometric analysis, which successfully clustered the starters based on performance and revealed a strong positive correlation between acetic acid production and dough-rise, highlighting the superior heterofermentative profile of D3 and D4. These types of sourdough also stood out for their antifungal capacity, preventing the visible growth of Aspergillus niger and Penicillium commune for up to 10 days after inoculation. Full article

Limited molecular data exist on zoonotic parasites Cryptosporidium spp., Giardia duodenalis, and Enterocytozoon bieneusi in Angus calves from Guizhou, China. This study constitutes the first molecular epidemiological survey of these pathogens in this region. 817 fecal samples from Angus calves across 7 intensive beef farms (Bijie City). Nested PCR methods targeting SSU rRNA (Cryptosporidium spp.), gp60 (Cryptosporidium bovis subtyping), bg/gdh/tpi (G. duodenalis), and ITS (E. bieneusi) coupled with DNA sequencing were employed. DNA sequences were analyzed against the NCBI. database. Statistical differences were assessed via a generalized linear mixed-effects model. Cryptosporidium spp. prevalence 23.5% (192/817; 95% CI 28.1–34.6%), with C. bovis predominating 89.6% (172/192; 95% CI 84.4–93.5%) and six subtypes (XXVIa-XXVIf). Highest infection in 4–8-week-olds 29.9% (143/479; 95% CI 25.8–34.1%) (p < 0.01). G. duodenalis: 31.3% (256/817; 95% CI 28.1–34.6%) positive, overwhelmingly assemblage E 97.6% (6/256; 95% CI 0.9–5.0%), zoonotic assemblage A was marginal 0.7% (6/817; 95% CI 0.3–1.6%). Farm-level variation exceeded 10-fold (e.g., Gantang: 55.0% (55/100; 95% CI 44.7–65.0%) vs. Tieshi: 4.9% (5/102; 95% CI 1.6–11.1%). E. bieneusi: prevalence 19.7% (161/817; 95% CI 17.0–22.6%), exclusively zoonotic genotypes BEB4: 49.7% (80/161; 95% CI 41.7–57.7%); I: 40.4% (65/161; 95% CI 32.7–48.4%). Strong diarrhea association (p < 0.01) and site-specific patterns (e.g., Guanyindong: 39.2%). While Giardia exhibited the highest prevalence (31.3%) with minimal zoonotic risk, Enterocytozoon—despite lower prevalence (19.7%)—posed the greatest public health threat due to exclusive circulation of human-pathogenic genotypes (BEB4/I) and significant diarrhea association, highlighting divergent control priorities for these enteric parasites in Guizhou calves. Management/Public health impact: Dominant zoonotic E. bieneusi genotypes (BEB4/I) necessitate: 1. Targeted treatment of 4–8-week-old Angus calves. 2. Manure biofermentation (≥55 °C, 3 days), and 3. UV-disinfection (≥1 mJ/cm²) for karst water to disrupt transmission in this high-humidity region. Full article

The textile industry is progressively shifting towards more sustainable solutions, particularly in the field of printing technologies. This study reports the development and evaluation of water-based pigment inks formulated with bio-based pigments derived from intermediates produced via bacterial fermentation. Two pigments—indigo (blue) and quinacridone (red)—were incorporated into ink formulations and applied on cotton and polyester fabrics through valve-jet inkjet printing (ChromoJet). The physical properties of the inks were analyzed to ensure compatibility with the equipment, and printed fabrics were assessed as to their color fastness to washing, rubbing, artificial weathering, and artificial light. The results highlight the good performance of the bio-based inks, with excellent light and weathering fastness and satisfactory wash and rub resistance. The effect of different pre-treatments, including a biopolymer and a synthetic binder, was also investigated. Notably, the biopolymer pre-treatment enhanced pigment fixation on cotton, while the synthetic binder improved wash fastness on polyester. These findings support the integration of biotechnologically sourced pigments into eco-friendly textile digital printing workflows. Full article

The One Health paradigm—recognizing the interconnected health of humans, animals, and the environment—promotes the development of sustainable technologies that enhance human health while minimizing ecological impact. In this context, bio-based hydrogels have emerged as a promising class of biomaterials for advanced medical applications. Produced through biotechnological methods such as genetic engineering and microbial fermentation, these hydrogels are composed of renewable and biocompatible materials, including recombinant collagen, elastin, silk fibroin, bacterial cellulose, xanthan gum, and hyaluronic acid. Their high water content, structural tunability, and biodegradability make them ideal candidates for various biomedical applications such as wound healing, tissue regeneration, and the design of extracellular matrix (ECM)-mimicking scaffolds. By offering controlled mechanical properties, biocompatibility, and the potential for minimally invasive administration, sustainable hydrogels represent a strategic innovation for regenerative medicine and therapeutic interventions. This review discusses the characteristics and medical applications of these hydrogels, highlighting their role in advancing sustainable healthcare solutions within the One Health framework. Full article

In response to the increasing consumer interest in the health benefits of plant-based foods, in this study, fuzzy logic modeling (FLM) was used to optimize the lactic fermentation process of several buckwheat (Fagopyrum esculentum)-based substrates (B-bSs), which were bio-prospected for the development of pseudocereal-based fermented foodstuffs. The experimental methodology involved obtaining B-bSs, either green or roasted, under various milling conditions and subjecting them to two different types of thermal treatment. This experimental design allowed us to obtain a set of experimental data, based on which a fuzzy system was developed and calibrated. The main physicochemical characteristics (pH, total titratable acidity, dynamic viscosity, and color) and sensory attributes (appearance, color, aroma, taste, texture or mouthfeel, and overall acceptability) of B-bSs were evaluated. The fuzzy logic approach proved useful for monitoring the evolution of lactic fermentation and for the rapid and accurate identification of situations that require technological interventions, acting as a reliable tool for the ongoing optimization of fermentation processes. Our study’s results showed that the optimal technological variants identified using FLM corresponded to green buckwheat milled with a 0.12 mm gap disk and a hammer mill and subjected to ultrasonic water bath treatment. The hedonic descriptive sensory evaluation also validated this conclusion. Full article

Oxidative stress overwhelms cellular antioxidant defenses, causing DNA damage and pro-tumorigenic signaling that accelerate cancer initiation and progression. Electron shuttles (ESs) from phytocompounds offer precise redox control but lack quantitative benchmarks. This study aims to give a clearer definition to electron shuttles by characterizing mulberry’s electrochemical capabilities via the three defined ES criteria and deciphering its mechanism against oxidative stress-related cancer. Using double-chambered microbial-fuel-cell power metrics, cyclic voltammetry, and compartmental fermentation modeling, we show that anthocyanin shows a significant difference (p < 0.05) in power density at ≥500 µg/mL (maximum of 2.06-fold power-density increase) and reversible redox cycling (ratio = 1.65), retaining >90% activity over four fermentation cycles. Molecular docking implicates meta-dihydroxyl motifs within the core scaffold in receptor binding, overturning the view that only ortho- and para-substituents participate in bioactivity. In vitro, anthocyanins both inhibit nitric oxide release and reduce DU-145 cell viability dose-dependently. Overall, our findings establish mulberry anthocyanins as robust electron shuttles with potential for integration into large-scale bio-electrochemical platforms and targeted redox-based cancer therapies. Full article

Lactic acid bacteria (LAB) preserve many foods and play a vital role in fermented food products. This study designed a controlled biotechnological process of catfish (Clarias gariepinus) fermentation with a LAB starter culture isolated from corn hydrolysate. The BY (Barbu-Yelouassi) LAB strain was characterized regarding fermentative and antimicrobial potential, and its adaptability in the simulated gastrointestinal system (SGIS). After 10–12 h of cultivation on MRS broth (De Man Rogosa and Sharpe), the strain achieved the maximum exponential growth, produced maximum lactic acid (33.04%), and decreased the acidity up to pH 4. Also, the isolated strain showed increased tolerance to an acidic pH (3.5–2.0), high concentrations of salt (2–10%), and high concentrations of bile salts (≤2%). The behavior in SGIS demonstrated good viability after 2 h in artificial gastric juice (AGJ) (1 × 10⁷ CFU/mL) and up to 2 × 10³ CFU/mL after another 6 h in artificial intestinal juice (AIJ). The characterized BY strain was identified with the API 50CHL microtest (BioMerieux) as Lactiplantibacillus pentosus (Lbp. pentosus) (90.9% probability), taxon confirmed by genomic DNA sequencing. It was also demonstrated that Lbp. pentosus BY inhibited the growth of pathogenic bacteria, including Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and sporulated bacteria, such as Bacillus cereus. Additionally, it suppressed the sporulation of fungi like Aspergillus niger, Fusarium sp., and Penicillium sp. Furthermore, the Lbp. pentosus BY strain was used to ferment catfish, resulting in three variants of lanhouin (unsalted, with 10% salt, and with 15% salt), which exhibited good microbiological safety. Full article

Sugarcane (Saccharum spp. L.), traditionally cultivated in tropical and subtropical regions, is being explored for its agronomic viability in Mediterranean climates. This study assessed the bio-agronomic performance of seven sugarcane varieties and two accessions grown in Sicily, to enhance the fermentation process to produce rum agricole, a spirit derived from fresh cane juice. Agronomic evaluations revealed significant varietal differences, with juice yields of 5850−14,312 L ha⁻¹ and sugar yields of 1.84–5.33 t ha⁻¹. Microbial control was achieved through the addition of lactic acid, which effectively suppressed undesirable bacterial growth and improved fermentation quality. Furthermore, the application of two selected Saccharomyces cerevisiae strains (MN113 and SPF21), isolated from high-sugar matrices such as manna and honey byproducts, affected the production of volatile compounds, particularly esters and higher alcohols. Sensory analysis confirmed a more complex aromatic profile in cane wines fermented with these selected yeasts, with overall acceptance scores reaching 7.5. Up to 29 aroma-active compounds were identified, including ethyl esters and higher alcohols. This research represents the first integrated approach combining lactic acid treatment and novel yeast strains for the fermentation of sugarcane juice in a Mediterranean context. The findings highlight the potential for high-quality rum agricole production in Sicily. Full article

The wine industry produces substantial amounts of organic waste, particularly in the form of dealcoholized grape pomace—the primary residual biomass that remains after the fermentation process and the extraction of alcohol from winery by-products. This study explores the potential of upcycling dealcoholized pomace, an often-overlooked by-product, into a sustainable platform for innovative bio-based materials. Using a multidisciplinary approach that combines materials science, biotechnology, and principles of the circular economy, we carefully examine the physical, chemical, and mechanical properties of dealcoholized pomace. Our research includes comprehensive analyses of its structural integrity, biodegradability, and potential applications, including biocomposites, eco-friendly packaging solutions, and other sustainable materials. The results of our study highlight not only the promising performance characteristics of dealcoholized pomace, such as its strength-to-weight ratio and biocompatibility, but also underscore its significant role in advancing waste valorization strategies. By effectively transforming waste into valuable resources, we contribute to the development of sustainable materials, thereby supporting a more circular economy within the wine industry and beyond. Full article

One of the world’s most sustainable solutions is to replace fossil-based polymers with biopolymers. The production of xanthan gum can be optimized using various renewable and cost-effective raw materials, which is a key focus in industrial biotechnology. Xanthan gum is a bioengineered thickening, stabilizing, and emulsifying agent. It has unique properties for use in many industries (food, biotechnology, petrochemicals, agricultural, cosmetics, wastewater treatment) and medical applications. It is tasteless, environmentally safe, non-toxic, and biodegradable. The biotechnological production of xanthan gum depends on several factors: bacterial strain development, culture medium preparation, carbon sources, fermentation parameters and modes, pH, temperature, recovery, purification, and quality control regulations. Bio-innovative strategies have been developed to optimize the production of xanthan gum. A variety of carbon and nitrogen sources, as well as alternative renewable sources, have been used in the production of xanthan gum. The aim of the present study was to optimize the xanthan gum yield using Xanthomonas campestris bacteria and different carbon (D-glucose, D-sorbitol, lactose, sucrose, D-mannitol, D-fructose, erythritol, coconut palm sugar, L-arabinose, unrefined cane sugar), various nitrogen (bacterial peptone, casein peptone, L-glutamic acid, L-arginine, L-methionine, L-tryptophan, malt extract, meat extract, L-phenylalanine, soy peptone) and alternative carbon (orange peels, tangerine peels, lemon peels, avocado peels, melon peels, apple peels, cellulose, xylose, xylitol) sources. The xanthan gum samples were analyzed using antioxidant methods. Our study showed that using L-glutamic acid as the carbon source for 72 h of bacterial fermentation of Xanthomonas campestris resulted in the highest xanthan gum yield: 32.34 g/L. However, using renewable resources, we achieved a very high concentration of xanthan gum in just 24 h of fermentation. According to the reducing power and DPPH methods, the highest antioxidant activities were measured for xanthan gum whose biosynthesis was based on renewable resources. Xanthan gum structures have been verified by FT-IR and ¹H NMR analysis. The sustainable biotechnology study has the advantage of increasing the sustainable production of xanthan gum by using renewable alternative resources compared to other production processes. Xanthan gum continues to be a valuable biopolymer with a wide range of industrial applications while promoting environmentally friendly production practices. Full article

American ginseng (Panax quinquefolium L.) residue from the extraction industry can be dried and mixed with rice bran as media for black truffle solid-state fermentation to enhance reuse and bioactive functions. Different ratios of rice bran (R) and American ginseng residue (G) mixtures were used as solid-state media for 5 weeks of black truffle fermentation, and then their bio-component contents and whitening effects were analyzed. Finally, four drying methods—hot air drying (HA), microwave drying (MW), hot air-assisted radio frequency (HARF) drying, and radio frequency vacuum (RFV) drying—were assessed to optimize drying efficiency for fermented medium. The results showed that using a 3:1 ratio of rice bran and American ginseng residue as the medium increased the crude polysaccharide and flavonoid contents by approximately threefold and enhanced the ginsenoside Rg3 content about twelvefold. Additionally, the 100 µg/mL ethanol extract of the fermented product inhibited 70% of tyrosinase activity and reduced the melanin area on zebrafish embryos by 42.74%. In the drying study, RFV drying R2G1 required only 13 min without exceeding 70 °C, demonstrating superior drying efficiency, temperature control, and low energy consumption. Overall, this study demonstrates the potential of black truffle fermentation of solid-state media from rice bran and American ginseng residue mixtures for whitening applications and highlights RFV drying as an efficient method for by-products. Full article

Selenium sulfide, the active ingredient of traditional antidandruff shampoos, is industrially produced from selenium dioxide (SeO₂) and hydrogen sulfide (H₂S) under acidic conditions. This reaction can also be carried out with natural H₂S and H₂S generated by sulfate-reducing bacteria (SRB). These bacteria are robust and, by relying on their conventional growth medium, also thrive in “waste” materials, such as a mixture of cabbage juice and compost on the one side, and a mixture of spoiled milk and mineral water on the other. In these mixtures, SRB are able to utilize the DL-lactate and sulfate (SO₄²⁻) present naturally and produce up to 4.1 mM concentrations of H₂S in the gas phase above a standard culture medium. This gas subsequently escapes the fermentation vessel and can be collected and reacted with SeO₂ in a separate compartment, where it yields, for instance, pure selenium sulfide, therefore avoiding the need for any cumbersome workup or purification procedures. Thus “harvesting” H₂S and similar (bio-)gases produced by the fermentation of organic waste materials by suitable microorganisms provides an elegant avenue to turn dirty waste into valuable clean chemical products of considerable industrial and pharmaceutical interest. Full article

Microorganisms metabolising low-value carbon sources can produce a diverse range of bio-based and biodegradable materials compatible with circular economy principles. One such material is bacterial cellulose (BC), which can be obtained in high purity through the fermentation of sweetened tea by a Symbiotic Culture of Bacteria and Yeast (SCOBY). In recent years, there has been a growing research interest in SCOBYs as a promising solution for sustainable material design. In this work, we have explored a novel method to grow SCOBYs vertically using a waste-based scaffold system. Waste sheep wool and cotton fabric were soaked in a SCOBY infusion to serve as scaffolds, carrying the infusion and facilitating vertical growth through capillary forces. Remarkably, vertical membrane growth up to 5 cm above the liquid–air interface (LAI) was observed after just one week. Membranes with different microstructures were found in sheep wool and cotton, randomly oriented between the scaffold fibre, resulting in a high surface area. This study demonstrated that vertical growth in scaffolds is possible, proving the concept of a new method of growing composite materials with potential high-value applications in biomedicine, energy storage, or filtration. Full article

The possibility of hydrogen (H₂) production from sizing waste, specifically starch-based substrates, was investigated through dark fermentation. Modified starch substrates produced less (up to 54% without heating and 18% after heating) H₂ than natural ones. However, heating modified starch samples led to 18% higher H₂ production than unheated ones, suggesting that high temperatures activate more favorable metabolic pathways. The highest H₂ production (215 mL/g_{TVS_substrate}) was observed with unheated natural starch, where the classic butyric–acetic fermentation pathway predominated. This variant also generated the highest CO₂ levels (250 mL/g_{TVS_substrate}), confirming the correlation between H₂ and CO₂ production in these pathways. Modified starch substrates shifted fermentation towards fatty acid chain elongation, reducing CO₂ production. The proportion of CO₂ in the fermentation gases correlated strongly with H₂ production across all variants. A decrease in total volatile solids (TVS) indicated effective organic matter conversion, while varying dissolved organic carbon (DOC) levels suggested different degradation rates. Nitrogen analysis (TN) revealed that the differences between variants were due to varying nitrogen processing mechanisms by microorganisms. These results highlight the potential of sizing waste as a substrate for bioH₂ production and offer insights for optimizing the process and developing industrial technologies for bioH₂ and other valuable products. Full article