Search Results (851)

Selenium (Se) is essential for livestock, and selenium-enriched yeast (SY) is widely used to produce Se-enriched eggs. However, the optimal dosage for late-peak laying hens remains unclear. This 8-week trial evaluated graded SY (0, 0.1, 0.3, and 0.5 mg/kg Se) in 28-week-old Hy-Line Brown laying hens to explore the comprehensive effects. SY did not affect laying performance or egg quality (p > 0.05), whereas egg Se content increased dose-dependently from 0.211 to 0.521 mg/kg (p < 0.001). SY enhanced antioxidant capacity, with glutathione peroxidase and catalase activities rising from 90.67 and 7.91 U/mL to 493.33 and 21.43 U/mL (p < 0.001), and malondialdehyde decreasing from 0.46 to 0.13 nmol/L (p < 0.001). Serum lipid parameters were markedly improved, with total cholesterol and triglycerides declining from 8.82 and 17.60 mmol/L to 2.86 and 13.73 mmol/L (p < 0.001). Humoral immunity was also positively modulated, as immunoglobulin G and A increased from 401.68 and 73.06 μg/mL to 756.30 and 115.80 μg/mL (p < 0.001). Integrating egg enrichment efficiency, laying hen physiological health, and economic benefits, 0.3 mg/kg Se was identified as optimal, achieving 0.358 mg/kg egg Se. This study provides a novel paradigm for standardized and cost-effective commercial production of Se-enriched eggs. Full article

Irritable bowel syndrome (IBS) symptoms are often triggered by the consumption of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), which are widely found in cereal-based foods, dairy products, fruits, legumes, and vegetables. Among these, cereal-based products are one of the main dietary sources of fructans. Consequently, low-FODMAP dietary strategies have gained increasing attention as an effective approach for managing IBS symptoms. This study adopted an integrated strategy based on the parallel selection of low-FODMAP flours and the screening of lactic acid bacteria (LAB) and yeasts, with the aim of identifying the best-performing flour and microbial starter to support the of low-FODMAP bread formulation. Sixteen soft and durum wheat flours were characterized for fructan content, chemical, physical, and rheological properties, revealing marked variability among the samples and highlighting the importance of raw material selection. Together, 150 LAB and 7 commercial yeasts were evaluated for their ability to modulate fructans, fructose, glucose and mannitol during 24 h model-dough fermentation. Most strains promoted substantial reduction in FODMAP levels, with variability depending on microorganisms, inoculum concentration, and fermentation time. Overall, the findings of this study provide a foundation for subsequent investigations focused on the development and characterization of low-FODMAP bread using the selected flour-starter combinations. Full article

Rising demand for functional dairy products has stimulated interest in incorporating traditional fermented ingredients into modern food systems. This study investigated the use of traditional Greek trahanas as a functional ingredient in yogurt and evaluated its effects on physicochemical, microbiological, antioxidant-related, and sensory characteristics. Five formulations were produced: a control yogurt inoculated with a commercial yogurt starter culture, two starter-inoculated yogurts supplemented with 2% and 4% (w/w) trahanas, and two starter-free fermented dairy formulations supplemented with 2% and 4% (w/w) trahanas. All products were evaluated over 30 days of refrigerated storage (4 °C) in terms of pH evolution, lactose consumption, lactic acid production, protein content, total solids, syneresis, antioxidant activity, total phenolic content, microbial stability, and sensory properties. The trahanas-enriched yogurts inoculated with a starter culture exhibited enhanced acidification, higher protein and total solid contents, reduced syneresis, and increased antioxidant activity and phenolic content compared with the control and starter-free formulations. In particular, the 4% trahanas formulation inoculated with a commercial starter culture exhibited the highest DPPH and ABTS radical scavenging activities, suggesting a synergistic effect between trahanas-derived bioactive compounds and fermentation-associated lactic acid bacteria. Microbiological analyses confirmed the maintenance of high lactic acid bacterial populations throughout storage, particularly in the 4% trahanas formulation, which exhibited the highest Streptococcus thermophilus counts during refrigerated storage. The detected lactic acid bacterial populations originated both from the commercial yogurt starter culture and from the traditional preparation of trahanas itself, which involves fermentation with sour sheep’s milk and traditional yogurt. In addition, coliforms, Enterobacteriaceae, and Staphylococci remained undetectable in all formulations, while only limited yeast and mold growth was observed during the later stages of storage, mainly in starter-free samples. Sensory evaluation indicated good overall acceptability of trahanas-enriched formulations, particularly at 4% (w/w). Overall, the incorporation of traditional Greek trahanas into yogurt systems represents a promising approach for the development of fermented dairy products with improved technological, antioxidant-related, and functional properties. Full article

D-lactic acid is a key chiral intermediate widely applied in agriculture, pharmaceuticals, and polylactic acid synthesis, with microbial fermentation as its main production method. Commercial D-lactic acid production depends heavily on refined carbohydrates and yeast extract as carbon and nitrogen sources, resulting in prohibitive raw material costs. Abundant in microbially available proteins and carbohydrates, renewable resources can act as carbon and nitrogen substrates for efficient D-lactic acid production. Repurposing these resources reduces production expenses and is essential for the industrial scaling of D-lactic acid manufacturing. This paper reviews research advances in D-lactic acid fermentation using renewable feedstocks including agricultural wastes, sugar industry residues, oil processing wastes, and cheese processing by-products as carbon and nitrogen sources. Full article

The production of multiple proteins using a single open reading frame (sORF)/polyprotein system is a powerful strategy for coordinated multi-protein expression in eukaryotes. The most widely used approach relies on 2A peptides, but conventional 2A systems suffer from several limitations, and their viral origin makes them less than ideal for commercial crop biotechnology applications. Self-excising protein (SEP) modules are a promising alternative that enables coordinated production of multiple proteins from a single ORF encoding a polyprotein precursor. SEPs provide distinct advantages over conventional systems and effectively address many of the limitations inherent to the 2A approach. An SEP module is a fusion protein composed of an N-terminal excising domain (NED) and a C-terminal excising domain (CED) joined by a peptide linker. Using this architecture, a panel of SEP modules has been developed by pairing an engineered intein (serving as the NED) with various CEDs, including a second engineered intein, a 2A-like peptide, and ubiquitin. These modules release multiple proteins from the polyprotein precursor with nearly stoichiometric expression and clean cleavage. Coordinated coexpression using SEPs has been successfully demonstrated in several eukaryotic systems, including yeast, mammalian cells, and plants. This review offers a comprehensive analysis of the SEP technology while underscoring its major applications. Full article

Pichia manshurica (P. manshurica), a gas-producing spoilage yeast prevalent in fermented foods, causes package swelling, off-flavor formation, and quality deterioration, thereby shortening shelf life and reducing commercial value. Carvacrol, a natural phenolic compound from plant essential oils, has broad-spectrum antimicrobial activity, but its mechanism for inhibiting P. manshurica’s gas production is unclear. In this study, in vitro and in situ experiments confirmed that carvacrol significantly inhibits gas production by P. manshurica in a concentration-dependent manner. Transcriptomic analysis identified 374 differentially expressed genes (DEGs), which were mainly enriched in biological processes such as nitrogen compound metabolism, lipid metabolism, and organic substance biosynthesis, as well as cellular components including the cell membrane, mitochondrion, and endoplasmic reticulum. Metabolomic analysis screened a total of 440 differentially accumulated metabolites (DAMs), primarily involving carboxylic acids, phospholipids, fatty acids, and amino acids. Integrated transcriptome–metabolome analysis revealed that carvacrol disrupts cell membrane integrity, blocks the tricarboxylic acid cycle and oxidative phosphorylation, and interferes with energy, lipid, and amino acid metabolism in P. manshurica, thereby suppressing its gas production. This study elucidates the molecular mechanism by which carvacrol inhibits gas production by P. manshurica, providing a theoretical basis for the development and application of carvacrol as a natural preservative in fermented foods. Full article

The rising consumer demand for functional, low-alcohol beverages necessitates innovative brewing strategies. This study evaluated germinated Thai glutinous rice (Oryza sativa var. glutinosa, cv. Kheiw Ngu 8974) as a novel malt adjunct for non-alcoholic beer fermented with the probiotic yeast Saccharomyces boulardii. Formulations with germinated glutinous rice to barley malt ratios of 0:100, 40:60, 60:40 and 80:20, designated as R0, R40, R60, and R80, respectively, were systematically analyzed for their fermentation properties, physicochemical properties, bioactive enrichment, volatile compounds, and sensory attributes. Results showed that the high substitution levels in glutinous rice restricted enzymatic saccharification, successfully limiting ethanol accumulation in R60 and R80 to below the 0.5% v/v regulatory threshold. The final ethanol values for R0, R40, R60, and R80 were 1.34 ± 0.04%, 0.65 ± 0.04%, 0.4 ± 0.04%, and 0.13 ± 0.04% v/v, respectively. Although the control formulation (R0) exhibited the highest initial total phenolic content (TPC), antioxidant capacity, and gamma-aminobutyric acid (GABA) levels, S. boulardii fermentation significantly enriched these functional compounds across all adjunct-substituted formulations. Furthermore, gas chromatography–mass spectrometry (HS-SPME-GC/MS) analysis revealed a distinct shift in the volatile profile, with increasing levels of rice substitution resulting in a reduction in fermentation-derived aliphatic esters and a greater relative abundance of hop-derived terpenes and terpenoids. Sensory evaluations indicated that while extreme substitution (R80) negatively impacted color and aroma balance, the 40% and 60% formulations maintained highly acceptable organoleptic profiles. The overall liking scores for R0, R40, R60, R80, and the commercial product were 6.71 ± 1.66, 5.42 ± 1.65, 5.68 ± 1.80, 5.03 ± 1.92, and 6.45 ± 1.65, respectively. In conclusion, integrating a 60% substitution of germinated Thai glutinous rice provides the most balanced formulation among those tested, producing compliant, sensory-acceptable non-alcoholic beer with enhanced bioactive functionality. Full article

Betalains are water-soluble pigments containing nitrogen, and they exist naturally in the plants of the order Caryophyllales. They have gained increasing attention in recent years because of their intense colours, antioxidant activity, and safety, thus making them suitable replacements for artificial dyes. The increasing interest in natural pigments has led to intensified research on betalain biosynthesis and optimization of pigment production. Nonetheless, their application in industry faces limitations, such as their low natural occurrence, sensitivity to environmental conditions, and instability during manufacturing and storage. Unlike previous reviews that primarily focused on betalain chemistry, biosynthesis pathways, or biological activity, the present review highlights recent developments in the engineering of the biosynthesis pathways, synthetic biology, elicitation approaches, omics-based pathway identification, and nanobiotechnology for betalain pigments. Special attention is paid to the comparison of plant, plant cell, yeast, and bacterial production systems, as well as recent advancements towards industrial production of betalain pigments and bottlenecks in the commercialization of sustainable betalain bio-factories. Full article

The growing demand for plant-based functional foods has encouraged the development of non-dairy fermented beverages able to deliver viable microorganisms and improve the technological and nutritional value of plant matrices. This study aimed to develop a prototype fermented peanut beverage using Lactiplantibacillus plantarum strains and to evaluate their technological performance, stability, and functional potential. Two plant derived strains, L. plantarum F1B and LpAv, and the commercial probiotic L. plantarum 299v were assessed in animal-free culture media and used to ferment peanut extract supplemented with sucrose and yeast extract. Fermented beverages were characterized through microbiological, physicochemical, rheological, peptide profile, refrigerated storage, and simulated gastrointestinal digestion. The selected formulation allowed all strains to reach pH ≤ 4.5 after 6.5 h, with LAB counts of 8.6–9.0 log CFU/mL. Lactic acid was the main fermentation product, and oxalic acid levels were significantly reduced. Fermentation increased peptide signals and improved rheological behavior, generating pseudoplastic beverages with higher viscosity than the control. LAB counts remained ≥8 log CFU/mL after 28 days at 4 °C, although gastrointestinal resistance after storage was strain-dependent. Taken together, L. plantarum strains showed promising technological and functional properties for developing fermented peanut-based beverages. The nutritional properties of peanut, together with the fact that it supports the growth and survival of LAB in a fermented beverage, positions peanuts as a candidate which deserves further studies in the space of fermented functional foods. Full article

The aim of this experiment was to investigate the effects of partially replacing soybean meal with yeast powder in the diet on the growth performance, apparent nutrient digestibility, serum parameters, and gut microbiota of weaned pigs. A total of 64 commercial pigs of the ‘Duroc × Landrace × Large White’ crossbreed, with an average age of 50 days and a body weight of 19.8 ± 1.6 kg, were selected and randomly divided into four groups, each comprising 16 replicates. The pigs were fed either a control diet or experimental diets in which soybean meal was partially replaced by yeast powder at levels of 3% (LYP), 6% (MYP), and 9% (HYP), respectively, over a 26-day trial period. The results showed that replacing soybean meal with yeast powder significantly reduced the final body weight, average daily weight gain, average daily feed intake, and apparent digestibility of dry matter and crude ash in weaned pigs, while increasing the feed-to-gain ratio (p < 0.05); it also increased serum total antioxidant capacity and glutathione peroxidase activity (p < 0.05) and increased serum urea nitrogen and triglyceride levels, while reducing glucose and albumin levels in the HYP group (p < 0.05). Concurrently, the replacement of soybean meal with yeast powder reshaped the gut microbiota structure; the MYP group exhibited the highest α-diversity, with increased abundance of the Firmicutes phylum. The LYP group was specifically enriched with the Streptococcus and Lactobacillus genera, while the MYP group was specifically enriched with an unclassified genus within the family Selenomonadaceae, and the HYP group was enriched with the Actinobacteriota and Clostridia_UCG_014. Low- and medium-dose yeast powder supplementation was associated with enhanced antioxidant indices and distinct alterations in gut microbial composition compared with the control group; however, these changes occurred alongside reductions in growth performance; the optimal dose of yeast powder to replace soybean meal under the conditions of this trial requires further investigation. Full article

Camellia japonica L. (Theaceae) seed oil is an essential component for skin protection, attributed to its antioxidant properties and anti-aging effects. In this study, Camellia japonica seed oil underwent fermentation with Sporidiobolus pararoseus (Fell & Tallman, CGMCC No. 39106, commercial name: Longevity yeast of 1021-year-Camellia japonica). The post-fermented oil, designated Longevity Yeast Oil (LYO), was used in the present research. Gas chromatography–mass spectrometry analysis demonstrated that methyl esterification of LYO afforded twelve fatty acid methyl esters. We used an aging model in human epidermal keratinocytes and human skin fibroblasts exposed to ultraviolet B (UVB) to explore the anti-skin aging effects and mechanisms of LYO. The results of the CCK-8 assay demonstrated that LYO exhibited no cytotoxicity but instead displayed potential proliferative activity, indicating its excellent safety profile. Quantitative real-time polymerase chain reaction analyses confirmed that LYO downregulated the expression of autophagy marker p62 and upregulated LC3B, thereby activating the autophagic pathway. Further investigation revealed that LYO protected against UVB-induced apoptosis, promoted the synthesis of collagen and elastin, and upregulated the expression of loricrin, filaggrin, and ceramides, effectively reversing UVB-induced skin cellular aging. Notably, we further revealed that LYO alleviated UVB-induced cutaneous photoaging via activating cellular autophagy pathway. In conclusion, LYO demonstrated biocompatibility and conferred protection to skin cells against photoaging, thereby establishing a theoretical basis for the development of innovative autophagy-targeted anti-aging therapies. Full article

Plasmopara viticola, the causal agent of grapevine downy mildew, is one of the most important pathogens affecting vineyards worldwide. In Italy, the 2023 growing season was among the most critical in recent years, with severe downy mildew outbreaks favored by exceptionally conducive climatic conditions. Proper management minimizes yield losses and reduces reliance on synthetic and copper-based fungicides, thereby mitigating risks for the environment and consumer health. Our research aimed to develop an effective and sustainable biological control strategy based on the application of a beneficial microorganism combined with natural compounds, while reducing copper inputs. Over two years, different biological and integrated control strategies were compared with conventional programs based on synthetic anti-downy mildew fungicides. Overall, the results highlighted the importance of: (i) a preventive approach, involving early-season applications targeting primary inoculum and initial infections; and (ii) an integrated strategy, combining different anti-downy mildew formulations with multiple modes of action. Across two years of field trials, the greatest reduction in disease incidence was achieved with integrated control strategies in which the bioformulate YSY^®, based on the beneficial yeast PT22AV, was applied early in the season, in combination with other commercial formulations based on copper and plant extracts. Full article

Edible coatings derived from fish by-products offer promising, sustainable approaches for seafood preservation. This study evaluated catfish skin gelatin as a carrier for antimicrobial agents to enhance microbiological stability, oxidative stability, and shelf life of fresh catfish fillets during refrigerated storage. Shelf life was defined as the storage period required for microbial and quality parameters to reach spoilage-associated limits. Treatments included control (C), lactic acid (LA), potassium sorbate (PS), gelatin (G), gelatin + LA (G+LA), and gelatin + PS (G+PS). Microbial quality (Aerobic Plate Count, psychrophiles, Pseudomonas spp., yeasts), physicochemical properties (pH, moisture, color), and lipid oxidation (TBARS) were assessed. Based on APC and psychrophiles, gelatin combined with antimicrobials was associated with extended shelf life relative to the control, with G+PS (15 days) and G+LA (12 days) compared to 9 days for untreated fillets, while LA and PS alone showed limited effects. All treatments maintained pH < 7.0, and color changes were minimal except for increased b* in LA treatments. TBARS increased during storage, particularly with LA, but remained below 5 mg MDA/kg. Overall, gelatin-based systems, particularly with PS or LA, offer a cost-effective, sustainable approach to potentially improve refrigerated fish quality while valorizing fish by-products. Further work is needed to optimize formulations and validate results under commercial conditions. Full article

The aim of the study was to evaluate the physicochemical, microbiological, and biochemical quality of commercially available dry-aged beef produced in Poland, with particular emphasis on differences between the crust and the interior of steaks. Fourteen samples (11 rib-eye and 3 sirloin) from different producers were analysed. The colour parameters, pH, water activity, thiobarbituric acid reactive substances, water-holding capacity, basic chemical composition, texture, microbial counts, free amino acids, biogenic amines profiles, and consumer sensory quality were determined. Microbiological analyses covered total plate count, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, yeasts and Moulds, as well as the presence of Salmonella spp. and Listeria monocytogenes. Fungal species isolated from selected crust samples were identified using ITS rDNA sequencing. Significant variability among products was observed in colour (L*: 31.1–45.0), pH (5.3–6.7), and water activity (0.92–0.99). Compared with the interior, the crust exhibited higher lipid oxidation (TBARS up to 2.31 mg MDA/kg), higher microbial loads, and greater accumulation of biogenic amines, including tyramine, cadaverine, and putrescine. Rib-eye 6, Rib-eye 7, Rib-eye 8, Rib-eye 10, and Rib-eye 11 showed the highest sensory acceptance. On the crust of selected highly rated steaks filamentous fungi such as Mucor flavus and Thamnidium elegans were identified, which suggests environmental colonisation and potential technological relevance. Full article

The aim of this study was the quality assessment and antioxidant activity of chokeberry, raspberry and blackberry low-alcohol beverages produced from native berry fruits from the southeastern region of the Republic of North Macedonia. This is the first study on the fermentation of chokeberries, raspberries and blackberries in order to achieve low-alcohol beverages enriched by polyphenols such as monomeric and polymeric anthocyanins, low and high molecular proanthocyanidins derived from these berry fruits. The pre-fermentative addition of sugar was avoided in order to achieve the amount of ethanol less than 4%. The commercial Saccharomyces cerevisiae yeast strain Lalvin ICV D80 was used for fermentation as the most suitable for contributing significant tannin volume and stabilization of the color of the beverages. Chemical analyses revealed the acetic and lactic acids were the most abundant in the chokeberry beverage, while malic acid was the most dominant in the blackberry beverage. All low-alcohol beverages had an amount of residual sugar less than 1 g/L, while the highest total acidity was noticed in the raspberry beverage (25.45 g/L). High and low molecular proanthocyanidins were in similar amounts in the chokeberry and blackberry beverages, while total anthocyanins and total phenols were in favor to the blackberry beverage. Despite the total phenolic content, the highest antioxidant activity was measured in the raspberry beverage which can be linked to the amount and particular classes of phenolic compounds. The results presented in this study can provide insight in the new formulations of health-promoting beverages with low levels of alcohol. Full article