Search Results (96)

To combat the growing issue of petroleum plastic waste, alternative bio-based polymers are being developed. Many of these biopolymers are made from bio-derived materials, or are biodegradable, but the most promising polymers fall in both categories. Polyhydroxyalkanoates (PHAs) are one such class of polymers, and poly-3-hydroxybutyrate (P3HB), the most popular PHA, has shown great potential. This study utilized two types of cotton-derived glucose, alongside commercial glucose, as a feedstock for the biosynthesis of P3HB by Cupriavidus necator (also known as Ralstonia eutropha). The fermentation took place in a 2-L bioreactor, showing potential for scale-up. A single-solvent extraction method was created and utilized to reduce process complexity and chemical consumption of the polymer extraction. Both cotton-derived glucoses were shown to produce more P3HB than commercial glucose. The resulting P3HB samples were compared to each other and to the literature based on polymer yield and thermal characteristics. While all samples averaged a smaller yield than seen in the literature (indicating the need for optimization of the bacterial growth and metabolism with a growth curve in our future work), the cotton-derived glucose was shown to yield more P3HB than commercial glucose. Further, cotton-derived P3HB had very similar thermal properties to the commercial glucose-derived P3HB (and to values from the literature) with onset of thermal degradation ranging from 185 °C to 263 °C, cold crystallization temperatures ranging from 24 °C to 28 °C, and melting temperatures ranging from 147 °C to 151 °C. Lastly, all samples were shown to have a similar percentage crystallinity, ranging from 38% to 45%, which is slightly lower than that reported in the literature. P3HB made from cotton-derived glucose was shown to have potential as a scalable, sustainable alternative process. Full article

The underutilization of fruit waste in agroindustry—particularly star fruit—leads to leachate generation, emissions, and disposal costs, highlighting the need for circular alternatives that treat organic fractions while producing energy. This study evaluated the bioelectrochemical conversion of carambola (Averrhoa carambola) residues in single-chamber microbial fuel cells (MFCs). Three 1000 mL reactors were constructed using carbon anodes and zinc cathodes, operated for 35 days with continuous voltage recording and daily monitoring of pH, conductivity, and ORP. Polarization curves were obtained, and FTIR and SEM analyses were conducted to characterize substrate transformation and anode colonization. The anodic biofilm was also profiled using metagenomics. Measurements were performed using calibrated electrodes and a data logger with one minute intervals. The systems exhibited rapid startup and reached peak performance on day 22, with a voltage of 1.352 V, current of 3.489 mA, conductivity of 177.90 mS/cm, ORP of 202.01 mV, and pH of 4.89. The V–I curve indicated an internal resistance of 16.51 Ω, and the maximum power density reached 0.517 mW/cm². FTIR revealed a reduction in bands associated with carbohydrates and proteins, consistent with biodegradation, while SEM confirmed extensive biofilm formation and increased anode surface roughness. Metagenomic analysis showed dominance of Acetobacter (59.35%), with Bacteroides (12.93%) and lactobacilli contributing to fermentative and electrogenic synergies. Finally, the series connection of three MFCs generated 2.71 V, sufficient to power an LED, demonstrating the feasibility of low-power applications and the potential for system scalability. Full article

Allergy is recognized as a public health problem with pandemic consequences and is estimated to affect more than 50% of Europeans in 2025. Prebiotic and probiotic food implementation has recently emerged as an alternative strategy to promote immunomodulatory beneficial effects in allergic patients. Among prebiotics, Phaeophyceae algae represent a niche of research with enormous possibilities. The present study aims to evaluate the in vitro prebiotic potential of fucoidan from Fucus vesiculosus, Macrocystis pyrifera, and Undaria pinnatifida algae, to promote the growth of Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG as probiotic bacteria added to the formulation of a novel yogurt. Concentrations of fucoidan of 100 and 2000 µg/mL were added to reference growth media and kinetic growth curves for both microorganisms were fitted to the Gompertz equation. Optimized prebiotic conditions for fucoidan were selected to validate in vitro results by means of the formulation of a novel fermented prebiotic yogurt. Conventional yogurts (including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus) were formulated with the different fucoidans, and production batches were prepared for L. rhamnosus and L. reuteri. Increased L. reuteri and L. rhamnosus populations in 1.7–2.2 log₁₀ cycles just after 48 h of in vitro exposure were detected in fucoidan supplemented yogurt. M. pyrifera and U. pinnatifida fucoidans were the most effective ones (500 µg/mL) promoting probiotic growth in new formulated yogurts (during the complete shelf life of products, 28 days). Diet supplementation with fucoidan can be proposed as a strategy to modulate beneficial microbiota against allergy. Full article

This paper introduces SmartBarrel, an innovative IoT-based sensory system that monitors and forecasts wine fermentation processes. At the core of SmartBarrel are two compact, attachable devices—the probing nose (E-nose) and the probing tongue (E-tongue), which mount directly onto stainless steel wine tanks. These devices periodically measure key fermentation parameters: the nose monitors gas emissions, while the tongue captures acidity, residual sugar, and color changes. Both utilize low-cost, low-power sensors validated through small-scale fermentation experiments. Beyond the sensory hardware, SmartBarrel includes a robust cloud infrastructure built on open-source Industry 4.0 tools. The system leverages the ThingsBoard platform, supported by a NoSQL Cassandra database, to provide real-time data storage, visualization, and mobile application access. The system also supports adaptive breakpoint alerts and real-time adjustment to the nonlinear dynamics of wine fermentation. The authors developed a novel deep learning model called V-LSTM (Variable-length Long Short-Term Memory) to introduce intelligence to enable predictive analytics. This auto-calibrating architecture supports variable layer depths and cell configurations, enabling accurate forecasting of fermentation metrics. Moreover, the system includes two fuzzy logic modules: a device-level fuzzy controller to estimate alcohol content based on sensor data and a fuzzy encoder that synthetically generates fermentation profiles using a limited set of experimental curves. SmartBarrel experimental results validate the SmartBarrel’s ability to monitor fermentation parameters. Additionally, the implemented models show that the V-LSTM model outperforms existing neural network classifiers and regression models, reducing RMSE loss by at least 45%. Furthermore, the fuzzy alcohol predictor achieved a coefficient of determination ($R^2$) of 0.87, enabling reliable alcohol content estimation without direct alcohol sensing. Full article

The accurate measurement of CO₂ concentration in fermentation off-gas is crucial for monitoring and optimizing bioprocesses, particularly in mammalian cell cultures. In this study, we successfully utilized Raman off-gas spectroscopy to achieve time-resolved prediction of CO₂ concentrations in the fermentation off-gas. Our experiments were conducted using two different media: a commercial medium (medium 1) and an in-house Roche medium (medium 2), each tested with two different lots. The results demonstrated that Raman spectroscopy provides precise and real-time CO₂ measurements, which are essential for effective process monitoring and control. Furthermore, we established that CO₂ off-gas analysis can be directly correlated with the pH value of the fermentation medium. This correlation allows for accurate pH prediction with comparable precision to traditional methods, where CO₂ levels are first determined via Raman spectroscopy or an off-gas analyzer and then used to infer pH through a correlation curve. In the final step of our study, we employed a Raman submers probe to predict CO₂ and pH directly within the fermentation medium. Compared to the model accuracy in the off-gas stream, the performance of the Raman submers probe in predicting CO₂ and pH within the medium was significantly worse, likely due to the absence of a pretrained model for CO₂. Our findings highlight the potential of Raman off-gas spectroscopy as a powerful tool for real-time bioprocess monitoring and control, offering significant advantages in terms of accuracy and efficiency. Full article

The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and Lactococcus lactis NRRL B-50307 to sourdough that was later used in the formulation of bread rolls. Five treatments were tested: B1: wheat flour; BI2: wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); C10: wheat flour + AB (10% w/w); T5: 5% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); and T10: 10% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL). Sourdoughs were back-slopped daily for 6 days, dried in a climatic chamber, reactivated, and left to ferment for 24 h. Samples of each treatment of dried and reactivated sourdough were collected and tests for antioxidant activity (DPPH and ABTS), total amino acid content (OPA), and phenolic and flavonoid content were performed. Phenolic compounds and flavonoids decreased when the sourdough was dried (1.5 to 2.0 mg/g of quercetin); however, an increase in bioactive compounds was observed after reactivation, with the treatments with AB recording the highest values (2.5 mg/g). The DPPH and ABTS tests showed that T10 had the highest activity (25% and 23%, respectively). The OPA results showed an increment in amino acid content (2.0 mg lysine/g), indicating proteolysis. The fermentation curves showed that leavening time was achieved after 600 min of fermentation. AB addition did not affect the viscosity of the sourdough rolls. Sourdough with added AB and L. lactis provided a novel approach to achieve more sustainable baked goods. The drying process decreased the sourdough’s bioactive compounds, which were recovered after reactivation. Full article

This study focused on the physicochemical characteristics of the fermented products (FP) produced by Bacillus amyloliquefaciens CU33 (CU33) from soybean meal with 70% moisture. Additionally, it investigated the effects of adding FP to starter on the growth performance, general health performance, blood clinical biochemistry, and immunity of Alpine goat kids during the weaning period. Forty 14-day-old male Alpine goat kids were randomly assigned into starter supplementations of 0, 0.1, 0.3, or 0.5% CU33 FP for 8 weeks, and each goat kid was individually raised in stainless steel cage (width 70 cm × height 70 cm × depth 80 cm). The moisture after fermentation was linearly decreased as fermentation time increased (p < 0.05), and the pH value and Bacillus-like counts reached the highest at 24 h of fermentation. The activity of neutral protease and alkaline protease, the content of surfactin and γ-PGA, the viscosity, and the odor of CU33 FP were linearly increased as fermentation time increased (p < 0.05). The neutral protease activity, surfactin, γ-PGA, and viscosity increased after drying, whereas the moisture, pH value, Bacillus-like counts, and odor decreased (p < 0.05). During the pre-weaning period (0–4 weeks), the body weight gain (BWG) of the 0.1% CU33 FP group was higher than that of the control group (p < 0.05), and all CU33 FP groups showed a better feed conversion ratio (FCR) than the control group (p < 0.05). During the post-weaning period (4–8 weeks) and throughout the entire experimental period (0–8 weeks), the BWG and FCR of all CU33 FP groups were better than those of the control group (p < 0.05). Furthermore, both BWG and FCR improved linearly as the dietary level of CU33 FP increased (p < 0.05). Simultaneously, the fecal consistency index at 0–4 and 4–8 weeks and the coliform counts in the rectum at 4 weeks linearly decreased (p < 0.05), and the Bacillus-like counts in the rectum linearly increased at 4 and 8 weeks (p < 0.05). Phosphorous (P), total protein (TP), blood urea nitrogen (BUN) in serum at 8 weeks, and the oxidative burst capacity at 4 weeks linearly increased as the dietary level of CU33 FP increased, but the skin sensitization test showed a quadratic curve, and the 0.1% CU33 FP group had the lowest performance (p < 0.05). In conclusion, dietary supplementation with 0.1% of CU33 FP can improve the growth performance, diarrhea status, and oxidative burst capacity of Alpine goat kids, showing the potential to be a feed additive. Full article

Due to the strong polarity and volatility of organic acids, there is often a lack of effective quantitative methods for organic acids in vivo or in vitro. This study introduced a robust and scientifically validated LC-MS methodology for quantitatively analyzing six organic acids, encompassing five short-chain fatty acids and lactate, observed in in vitro fermentation and human fecal samples. This method was able to achieve precise quantification through the monitoring of mass-to-charge (m/z) ratios of the deprotonated negative ions. After optimization, a 2:1 (v/v) dichloromethane/acetonitrile mixture was utilized to extract the crude acid mix from fermentation or fecal samples. Subsequently, the organic acids were isolated using 3 mL of 3.5 M ammonium hydroxide solution from mixtures. The calibration curves for six organic acids demonstrated linearity with R² > 0.991 across the concentration ranges of 0.01–5.0 or 0.01–20 mM. The coefficient of variation and accuracy were 2–13% and 95–128%, respectively, which exhibited good precision and sensitivity. Accurate quantification of organic acids would aid in metabolic analysis in bacterial culture supernatants and human fecal matter. Full article

Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than in unprocessed materials. Modified forms of CIT arising during food processing may provide an explanation for the discrepancy. This study deals with the thermal stability of CIT and the formation of reaction products of CIT with carbohydrates, followed by toxicological evaluations using cell culture models. HPLC-HRMS degradation curves of CIT heated in different matrix model systems were recorded, and the formation of decarboxycitrinin (DCIT), the main degradation product, was quantified. Additionally, chemical structures of reaction products of CIT with carbohydrates were tentatively identified using MS/MS spectra and stable isotope labelling. Subsequently, the degradation of CIT during biscuit baking was studied, and carbohydrate-bound forms of CIT were detected after enzymatic starch digestion. The formation of DCIT could explain the majority of CIT degradation, but, depending on the process, covalent binding to carbohydrates can also be highly relevant. Cytotoxicity of DCIT in IHKE-cells was found to be lower compared to CIT, while the toxicity as well as the intestinal metabolism of carbohydrate-bound CIT was not evaluated. Full article

During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often overlook the specific gluten source. In this study, wheat sources provided by commercial enzyme suppliers underwent gluten extraction before being pooled into a Complete Gluten Mix, which then underwent variations of hydrolysis utilizing the digestive enzymes, pepsin and trypsin complexes. The resulting gluten peptide profiles were examined using the Wes automated Western blot system to confirm the presence of small, immunologically relevant gluten peptides. These hydrolysates were further tested for suitability as a relevant calibrant against commercially available ELISA standards. The PT3 calibrant, a hydrolyzed version of the Complete Gluten Mix, was found to be the most suitable, as it contained <50 kDa gluten peptides and gave similar absorbance readings to the majority of ELISA kit standards tested, and overlaid the GlutenTox^® Competitive G12 antibody calibration curve, which was designed against the 33-mer immunogenic peptide from wheat. Additionally, no gluten bands were observed on the Wes for the enzymes of interest, which was confirmed through ELISA analysis. Full article

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (p < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality. Full article

Background/Objectives: This study investigates the gut microbiota’s role in metabolic dysfunction-associated steatotic liver disease (MASLD), focusing on microbial and functional signatures and sex-based differences. Methods: Using baseline data from 98 MASLD patients and 45 controls from the Fatty Liver in Obesity (FLiO) study, the gut microbiota was profiled with 16S gene sequencing, followed by statistical and machine learning analyses to identify disease-associated microbial signatures. Results: Notable alpha and beta diversity differences were observed between MASLD patients and the controls, varying by sex. Machine learning models highlighted specific microbial signatures for each sex, achieving high accuracy (area under the receiver operating characteristic curves of 0.91 for women and 0.72 for men). The key microbial taxa linked to MASLD included Christensenella and Limosilactobacillus in women and Beduinibacterium and Anaerotruncus in men. Functional profiling showed that MASLD patients had increased pathways for amine biosynthesis and amino acid degradation, while the controls exhibited enhanced fermentation pathways. These microbial features were associated with systemic inflammation, insulin resistance, and metabolite production linked to gut dysbiosis. Conclusions: The findings support the potential of gut microbiota signatures to be used as non-invasive indicators of MASLD and highlight sex-specific variations that could inform personalized diagnostic and therapeutic approaches. Full article

Global warming and climate change, primarily driven by human activities, with agriculture playing a significant role, have become central topics of scientific research. Livestock production, especially enteric fermentation, is a major source of greenhouse gas emissions, making it a focal point for both climate change adaptation and mitigation strategies. Both the European Union (EU) and Least Developed Countries (LDCs) are highly dependent on agriculture, particularly livestock, which plays a key role in their economic growth. In developing countries, livestock systems are evolving rapidly due to various factors, while in the EU, the livestock sector remains economically and socially significant, representing 36% of total agricultural activity. This study explores the environmental impact of enteric fermentation in livestock production, alongside the economic value it generates in both the EU and LDCs. The analysis utilizes a Bayesian Vector Autoregression (BVAR) methodology, which provides a more robust performance compared to traditional models like Vector Autoregression (VAR) and the Vector-error Correction Model (VECM). This research identifies significant relationships between the variables studied, with structural breaks quantified to reflect the impact of initiatives undertaken in both regions. Interestingly, the results challenge the environmental Kuznets curve, which hypothesizes an inverted U-shaped relationship between economic growth and environmental degradation, as proposed by Stern. This suggests that stronger economic incentives may be necessary to enhance policy effectiveness and promote eco-efficiency. The distinctive characteristics of livestock production in the EU and LDCs should be carefully considered when shaping agricultural policies, with a strong emphasis on farmer education as a critical factor for success. Additionally, corporate management practices must be tailored to address the unique needs, strengths, and challenges of livestock businesses in these two diverse regions. Full article

The tolerance of Saccharomyces cerevisiae to high concentrations of bile acids is intricately linked to its potential as a probiotic. While the survival of yeast under high concentrations of bile acids has been demonstrated, the specific mechanisms of tolerance remain inadequately elucidated. This study aims to elucidate the tolerance mechanisms of S. cerevisiae CEN.PK2-1C under conditions of elevated bile acid concentrations. Through growth curve analyses and scanning electron microscopy (SEM), we examined the impact of high bile acid concentrations on yeast growth and cellular morphology. Additionally, transcriptomic sequencing and molecular docking analyses were employed to explore differentially expressed genes under high bile acid conditions, with particular emphasis on ATP-binding cassette (ABC) transporters and steroid hormone biosynthesis. Our findings indicate that high concentrations of bile acids induce significant alterations in the sterol synthesis pathway and transporter protein expression in S. cerevisiae. These alterations primarily function to regulate sterol synthesis pathways to maintain cellular structure and sustain growth, while enhanced expression of transport proteins improves tolerance to elevated bile acid levels. This study elucidates the tolerance mechanisms of S. cerevisiae under high bile acid conditions and provides a theoretical foundation for optimizing fermentation processes and process control. Full article

Taking the endophytic fungus UJ3-2, isolated from Urtica fissa, as the experimental material, this study aimed to explore the composition of its metabolites and the underlying mechanisms by which it inhibits Staphylococcus aureus. Initially, the MIC, MBC, inhibitory curves, biofilm growth, and extracellular nucleic acids and proteins of S. aureus in response to the metabolites were measured. Secondly, PI staining and SEM were used to evaluate the impact of the metabolites on the integrity of the cell wall and overall morphology of S. aureus. Additionally, UPLC-MS was employed to analyze the composition of the secondary metabolites. The UJ3-2 strain was identified as Xylaria grammica based on ITS sequencing and designated as Xylaria grammica UJ3-2. Our results revealed that the metabolites of UJ3-2 exhibited excellent in vitro antibacterial activity against S. aureus, with both MIC and MBC values of 3.125 mg/mL. The inhibitory curve confirmed that 1 MIC of UJ3-2 metabolites could completely inhibit the growth of S. aureus within 24 h. With increasing concentrations of UJ3-2 metabolites, the growth of S. aureus biofilms was significantly suppressed, and obvious leakage of nucleic acids and proteins was observed. PI fluorescence staining indicated that various concentrations of UJ3-2 metabolites disrupted the integrity of the S. aureus cell membrane. SEM observation revealed that the treated S. aureus surfaces became rough, and the bacteria shrank and adhered to each other, showing a dose-dependent effect. UPLC-MS analysis suggested that the main components of the fermented metabolites were 6-oxocineole (17.92%), (S)-2-acetolactate (9.91%), 3-methyl-cis,cis-muconate (4.36%), and 8-oxogeranial (3.17%). This study demonstrates that the endophytic fungus UJ3-2 exhibits remarkable in vitro antibacterial effects against S. aureus, primarily by enhancing the permeability of the S. aureus cell membrane, causing the leakage of its intracellular contents, and altering the bacterial surface morphology to inhibit the pathogen. The endophytic fungus UJ3-2 has a good antibacterial effect on S. aureus, which gives it certain application prospects in the screening and industrial production of new and efficient natural antibacterial active substances. Full article