Search Results (775)

Biological control is one of the most effective strategies for managing crop fungal diseases such as rice blast, which severely threatens global food security. However, the limited availability of microbial biocontrol resources and incomplete understanding of their mechanisms hinder the development of practical biocontrol technologies for rice blast. In this study, a Bacillus stercoris strain, JK-6, isolated from the rhizosphere soil of rice, was identified as a promising biocontrol agent with strong antagonistic activity against multiple fungal pathogens. The fermentation broth of JK-6 yielded inhibition rates of 94.96% against Magnaporthe oryzae (rice blast), 75.83% against Bipolaris maydis (maize southern leaf blight), and 70.46% against Fusarium graminearum (wheat head blight). Whole-genome sequencing of JK-6 revealed 12 biosynthetic gene clusters, one of which was responsible for the biosynthesis of the lipopeptide surfactin. Further assays showed that 200 μM surfactin exhibited broad-spectrum antifungal activity, with inhibition rates of 82.90%, 66.76%, and 52.54% against M. oryzae, B. maydis, and F. graminearum, respectively. Mechanistically, surfactin suppresses fungal growth by downregulating genes involved in integral and intrinsic membrane components and oxygen transport, as validated by transcriptomic analysis. Our discoveries not only advance the conceptual understanding of the surfactin-mediated JK-6 antagonistic activity against fungal diseases but also offer an effective new approach for the practical control of crop fungal diseases. Full article

In many industrial dairy products, yeasts are generally regarded as contaminants. However, in traditional fermented milks, they may contribute to distinctive sensory, technological, and functional properties through associations with bacterial partners, including lactic acid bacteria (LAB). Despite this, a structured synthesis of yeast–bacterium associations across fermented milk typologies is currently lacking. To address this gap, a PRISMA-informed literature search identified 42 studies across 24 traditional fermented milks reporting paired bacterial and fungal communities. A genus-level co-occurrence analysis was used to identify which yeast–bacterium pairs were most frequently co-detected across independently documented products. The main co-occurrence patterns selected for detailed bibliographical discussion were Kluyveromyces with Acetobacter and LAB, including Lactobacillus, Streptococcus, Lentilactobacillus and Lacticaseibacillus; Pichia with LAB; Saccharomyces with LAB, especially Lactobacillus; Kazachstania with Acetobacter; Candida with Leuconostoc and Enterococcus; and Geotrichum with Pseudomonas and Enterococcus. For the selected associations, possible interaction mechanisms and implications for sensory identity, technological potential, and microbiological safety were discussed by integrating evidence from milk co-cultures, controlled model systems, and related fermented foods. Overall, this review provides a structured synthesis of yeast–bacterium associations in traditional fermented milks and identifies candidate consortia for future experimental validation. Full article

Microbial biocontrol agents often exhibit limited shelf life, which restricts their commercialization, storage, and large-scale agricultural application. In this study, freeze-drying (FD) microencapsulation was evaluated as a strategy to improve the stability of a wettable powder (WP) formulation based on Bacillus subtilis fermented broth using maltodextrin (MD) as a carrier. The physicochemical, structural, morphological, and antifungal properties of the resulting formulation were characterized. Physical characterization revealed complete solubility (100% at 0.1 g mL⁻¹), rapid wettability (2 s), and low hygroscopicity (3.86%), indicating favorable properties for handling and application. Scanning electron microscopy revealed irregular glass-like particles of different sizes, while Fourier transform infrared spectroscopy indicated the distribution of components within the maltodextrin matrix. The antifungal activity of the WP and the effects of its volatile organic compounds (VOCs) were evaluated against the phytopathogenic fungi Fusarium oxysporum, Fusarium solani, Fusarium graminearum, Rhizoctonia solani, and Sclerotinia sclerotiorum. The formulation inhibited fungal growth within the tested concentration range (0.1–0.2 g mL⁻¹), although no clear inhibition zone was observed for S. sclerotiorum. Furthermore, the WP maintained 65% viability after 24 months of storage at 4 °C. These results demonstrate the potential of FD microencapsulation to enhance the storage stability of Bacillus subtilis formulations while preserving their antifungal activity. Full article

This study investigates the breeding of the German wine yeast Oppenheimer Kreuz 1894, which carries a FOT1 allele of a fungal oligopeptide transporter, with Freya, a Kveik ale yeast, to enhance fermentation performance and aroma in beer and wine. By combining Kveik traits (osmotolerance, thermotolerance, and rapid fermentation kinetics) with those of a German wine yeast (ethanol tolerance, broadened nitrogen utilization, and aroma production) and introducing FOT1 into an ale background via classical breeding, we aimed to leverage the Saccharomyces biodiversity to improve fermentation activity and expand aromatic complexity. Fermentation products and volatile aroma compounds were quantified by HPLC and HS-SPME-GC-MS. Spore clone derivatives of initial hybrid strains (F₂-generation) showed improved fermentation profiles with increased CO₂ production. In wine fermentations, the best-performing spore clone, GYBC 901, yielded a rich aromatic profile with elevated fruity and floral notes. In beer fermentations, GYBC 899 produced the most diverse and complex aroma. FOT1 was of minor relevance to the breeding outcome, whereas meiotic recombination generated a set of diverse spore clones. These results highlight the potential of strategic yeast breeding to optimize fermentation processes and tailor flavor profiles to diverse product targets. Future work will elucidate metabolic pathways underlying these phenotypes and advance the development of application-specific strains, offering avenues to enhance beverage quality and product differentiation in the fermentation industry. Full article

Huangshui (HS) is a key byproduct of Chinese strong-flavor Baijiu (a traditional distilled spirit) fermentation. This study investigated microbial succession and flavor formation across five key fermentation stages using high-throughput sequencing, physicochemical analysis, and untargeted GC-MS. The results show that Lactobacillus dominated the bacterial communities, while Thermoascus, Aspergillus, and Candida were core fungal genera. Redundancy analysis (RDA) identified acidity, available phosphorus, and ammonia nitrogen as the primary physicochemical drivers of microbial succession. Untargeted metabolomics detected 300 volatile compounds, with 29 discriminant volatile metabolites (VIP > 1.0 or p < 0.05), mainly enriched in carbohydrate and amino acid metabolism pathways associated with Lactobacillus, Thermomyces, Wickerhamomyces, and Kazachstania. These findings establish a link among physicochemical properties, microbiota assembly, and flavor metabolism, providing potential targets for optimizing Baijiu fermentation quality. Full article

Monieziosis presents a considerable challenge to livestock farming, mainly due to the parasite’s resistance to common anthelmintics, prompting the need for alternative control strategies. This study examined the in vitro effect of two enzymatic sources (plant and fungal) on the structural integrity of Moniezia expansa eggs, aiming to find new environmental management solutions. The plant enzyme papain was tested at various concentrations and time points, while the fungal enzyme was produced through solid-state fermentation using Duddingtonia flagrans (AC001), resulting in an active crude enzymatic extract (ACEE). Papain at 10% w/v showed nonlinear degradation (R² = 0.998), achieving 95% egg reduction after 48 h. The fungal extract ACEE (71.2 U mL⁻¹) caused a 60% reduction after 72 h. Morphological studies indicated significant eggshell damage following both treatments. A compatibility assay showed an antagonistic interaction, with enzyme activity decreasing by 83.83% within 48 h, likely due to cross-proteolysis. Although each agent is effective individually, combining them is not feasible. This is the first study documenting the activity of ACEE and papain against M. expansa eggs, and it recommends using them separately or sequentially for effective parasite control. Full article

Long-term intensive farming has degraded the structural stability of black soil in Northeast China. This study evaluated the effects of fermentation-derived materials and fungal-derived chitin on water-stable aggregates and microbial functional potential in this soil. Four treatments were established: sterile water control (CK), uninoculated fermentation broth substrate (W), live Trichoderma asperellum fermentation broth (P), and cell-free fermentation filtrate (F). Aggregate stability was monitored during a 60-day incubation, and metagenomic sequencing was performed on the most responsive 0.5–0.25 mm dry-sieved fraction. An exogenous chitin addition experiment was also conducted to evaluate the potential contribution of fungal cell-wall-derived chitin to aggregate stabilisation. The W, P, and F treatments increased the proportion of water-stable aggregates >0.25 mm, mean weight diameter, and geometric mean diameter, while decreasing fractal dimension. Among the treatments, the uninoculated fermentation broth substrate showed the strongest effect, particularly in the 0.5–0.25 mm dry-sieved fraction. Metagenomic analysis showed that the uninoculated fermentation broth substrate altered microbial community composition, changed the relative abundances of taxa such as Sphingomonas sediminicola, Priestia megaterium, and Trichoderma asperellum, and increased the relative abundance of carbohydrate-active enzyme-related genes, including those encoding glycosyltransferases, carbohydrate esterases, and glycoside hydrolases. Chitin addition also improved aggregate stability and altered microbial community structure. These findings suggest that the uninoculated fermentation broth substrate and fungal-derived chitin improved black soil aggregate stability, potentially through shifts in microbial community composition and carbohydrate-related functional potential. This study provides a scientific basis for using fermentation-derived materials to improve the structure of degraded black soil. Full article

Tung cake, a by-product of Vernicia fordii oil extraction, is an underutilized biomass residue rich in natural bioactive constituents and therefore shows potential for the development of sustainable protective formulations. In this study, tung cake-derived systems, including the aqueous extract, fermentation broth, and extract–ethanol mixtures with different ethanol volume fractions, were prepared and systematically evaluated as a unified protective system on two representative biological surfaces, namely rubberwood and fresh fruit. For rubberwood, the formulations were assessed in terms of uptake behavior, antifungal efficacy against Aspergillus niger, resistance to moisture swelling, and physicochemical characteristics using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and Scanning Electron Microscopy (SEM). For fruit surfaces, preservation performance was evaluated through weight loss, decay rate, and color retention during storage. The results showed that formulation performance depended strongly on the preparation route and extract–ethanol mixture. In rubberwood, the 60–90% mixtures and the extract displayed showed better performance antifungal activity, with the 60%, 80%, and 90% mixtures reaching a control efficacy of 75.00% and the extract achieving 68.75%. The treatments also improved the dimensional stability of wood, and the water-saturated volumetric swelling rate decreased from 8.98% in the control to 5.63% in the extract-treated group. FTIR and XRD analyses indicated that the basic lignocellulosic chemical framework and cellulose-related diffraction features of rubberwood were largely retained after treatment, while treatment-dependent qualitative spectral and apparent diffraction differences were observed. SEM provided more direct evidence of surface-associated covering and reduced fungal attachment. A comparable protective tendency was also observed on fruit surfaces. In oranges, the 80% extract–ethanol mixture showed the most favorable preservation performance under the tested storage conditions, maintaining a decay rate of 0 throughout 10 days of storage, reducing weight loss to 17.76%, and preserving surface color more effectively than the control. Overall, the 80% ethanol mixture achieved the best balance between antimicrobial activity and barrier-related protection across both rubberwood and fruit surfaces. These findings demonstrate that tung cake waste can be converted into a bio-based protective system with potential mold-inhibiting and preservation functions across different biological substrates. Full article

Cottonseed hull is an abundant and low-cost cotton processing byproduct, but its feed application is severely limited by free gossypol. This study screened a gossypol-degrading fungal strain from naturally fermented cottonseed hulls and soy sauce koji, and evaluated its detoxification and feed improvement effects via solid-state fermentation. Strain TM-2 was identified as Aspergillus oryzae. It degraded over 60% of gossypol in liquid fermentation and 69.54% in cottonseed hull solid-state fermentation. Genome annotation revealed 409 CAZyme genes and key pathways for naphthalene and aromatic compound degradation. After fermentation, crude protein and acid-soluble protein were significantly increased, while cellulose, hemicellulose, lignin, neutral detergent fiber, and acid detergent fiber were notably reduced. Antioxidant activity was also greatly enhanced. Secretomic analysis identified 92 extracellular proteins, including hemicellulases, cellulases, proteases, and peptidases that jointly promoted detoxification and quality improvement. A. oryzae TM-2 efficiently degrades gossypol and improves feed quality, showing high value in fermented feed development and agricultural byproduct utilization. Full article

Plant-derived bioactive compounds, such as polyphenols and saponins, possess significant pharmacological value. However, conventional extraction methods often suffer from low efficiency, poor bioavailability, and environmental burdens. Aspergillus-based biotransformation has emerged as a superior platform for overcoming these limitations due to their robust secretomes, versatile metabolic networks, and the GRAS (Generally Recognized as Safe) status of specific industrially relevant species (e.g., A. oryzae and A. niger). Existing literature frequently focuses on isolated compounds or general fungal processes. To fill this gap, this review systematically links specific Aspergillus enzymatic systems to an “enzymatic hydrolysis–transformation–synthesis” closed-loop framework, which is essential for industrial-scale valorization. In this review, we summarize recent advances in the biotransformation of phytochemicals by A. niger, A. oryzae, and A. nidulans. These fungi utilize specialized enzymes—including β-glucosidases, cellulases, and glycosidases—to enable precise hydrolysis, deglycosylation, and detoxification under mild conditions. We highlight representative transformations that demonstrate markedly enhanced bioactivity and solubility. Key examples include the conversion of polydatin to resveratrol (>90% yield) and ginsenoside Rb1 to ginsenoside compound K (94.4% conversion rate). Although industrial applications span the food, pharmaceutical, and cosmetic sectors, significant challenges persist in solid-state fermentation (SSF) scale-up, strain stability, target compound over-degradation, and downstream purification. Genetic engineering, process optimization and hybrid bioprocessing are highlighted as promising strategies to overcome these limitations and realize sustainable, high-value production of natural bioactive metabolites. Full article

Elephant grass–ramie mixed silage represents a promising strategy to valorize tropical forage resources for ruminant production, yet the dynamic changes in microbial community and fermentation quality during semi-commercial silo bag ensiling remain poorly understood. Elephant grass and ramie were co-ensiled at a 70:30 (w/w) ratio and stored at room temperature for 15, 30, and 45 days. Fermentation quality was evaluated by pH, lactic acid, acetic acid, and ammonia nitrogen, while bacterial and fungal communities were analyzed via 16S and ITS rRNA high-throughput sequencing in triplicate. The results revealed limited fermentation efficiency across all periods, characterized by relatively high pH (≥5.1), restricted lactic acid accumulation, and substantial butyric acid concentrations. Vertically, silage at day 30 exhibited a transient, relatively better acidification profile (lowest pH and highest lactic acid) compared to days 15 and 45, though still sub-optimal overall. Bacterial diversity increased significantly by day 45, concurrent with a marked reduction in the relative abundance of Firmicutes, whereas fungal diversity declined progressively throughout the ensiling period. Enterococcus was identified as the core functional bacterium closely correlated with key fermentation parameters, while most fungal taxa exerted negative effects on silage quality. These findings demonstrate that while a 30-day ensiling duration offers a relatively stable window under restricted acidification, the high fibrous nature and baseline composition of the mixed material present challenges for preservation. This study provides a transparent theoretical basis and underscores the critical need for technical interventions in semi-commercial elephant grass–ramie ensiling. Full article

Pear fruits host diverse microbial communities that influence postharvest quality, spontaneous fermentation, and susceptibility to microbial contamination. This study characterizes the fungal communities associated with naturally fallen overripe pears (Pyrus communis) using ITS2 amplicon sequencing combined with culture-dependent approaches. The fungal community exhibited low diversity and was dominated by Ascomycota (99%), primarily Saccharomycetes (91.8%), with Hanseniaspora, Aureobasidium, and Microcyclospora representing more than 90% of the total microbial community. Culture-dependent isolation confirmed Hanseniaspora uvarum as the dominant yeast species (~89%), followed by Metschnikowia spp. and Pichia spp. Pairwise co-culture assays, quantified using the Relative Interaction Index, demonstrated predominantly competitive interactions, with fast-growing H. uvarum exerting suppressive effects on slower-growing species. Among the isolated yeasts, Metschnikowia fructicola exhibited antibacterial activity against all tested bacteria Staphylococcus aureus, Listeria innocua and Salmonella typhimurium. The strongest antibacterial activity was exerted against the foodborne pathogen S. aureus. In a pear juice model system, co-cultivation with M. fructicola resulted in the elimination of S. aureus within four days, while yeast viability was maintained. These findings observe the fermentative yeasts distributed in overripe pears and demonstrate the potential of M. fructicola to inhibit bacterial growth under controlled conditions. The results provide a preliminary basis for further studies on fungal succession, yeast interactions, and the biocontrol potential of pear-associated yeasts. For broader ecological conclusions, larger-scale studies across locations, seasons, cultivars, and decay stages are required. Full article

Fungal β-1,3-glucans are structurally conserved polysaccharide components of the fungal cell wall that exhibit potent immunomodulatory activity. These molecules are recognized by pattern recognition receptors, Toll-like receptors, complement receptor 3, lactosylceramide, scavenger receptors, and EphA2. Binding of β-1,3-glucans through these receptors triggers coordinated innate and adaptive immune responses such as cytokine production, phagocytosis, and trained immunity. In addition to receptor-mediated immune activation, dietary β-1,3-glucans function as fermentable prebiotic fibers that modulate gut microbiota composition, increase short-chain fatty acid production, and strengthen epithelial barrier integrity. These combined immunological and microbiome-mediated effects position β-1,3-glucans as key regulators of gut homeostasis. Preclinical and emerging clinical evidence supports broad therapeutic potential across multiple disease domains, including inflammatory bowel disease, metabolic disorders, respiratory infections, and cancer. In oncology, β-1,3-glucans enhance anti-tumor immunity, improve responses to monoclonal antibodies and chemotherapy, and serve as promising adjuvants in vaccine-based strategies. Additionally, β-1,3-glucan is widely used as a biomarker for invasive fungal infections and represents a validated target of antifungal therapies such as echinocandins. Despite these advances, clinical translation remains limited by heterogeneity in glucan source, structure, and formulation, as well as a lack of appropriately powered, standardized human clinical trials. Future efforts should focus on clarifying mechanisms of action, as well as rigorous clinical evaluation, to fully define the therapeutic utility of fungal β-1,3-glucans. Full article

Camel milk is widely consumed in the world’s arid and semi-arid regions because of its favorable nutritional profile and associated human health benefits. The indigenous microbiota of raw camel milk is diverse and composed of different bacterial and fungal groups. This community drives spontaneous milk fermentation, resulting in a variety of traditional products, including Gariss, Shubat, Chal, Dhanaan, Lfrik, and Suusac (or Suusa), depending on geographic region and cultural practice. This fermented milk has improved sensory, nutritional, and health profiles, as well as an extended shelf life, compared to raw milk. Fermentation alters the microbial community structure, with lactic acid bacteria (LAB) consistently becoming dominant, while yeasts and molds are also detected in some products. These patterns have been identified using both culture-dependent and culture-independent approaches, including 16S rRNA gene sequencing and whole-genome shotgun metagenomics. However, the milk’s microbial composition is highly variable and is influenced by the original composition, geographical location, fermentation and hygiene practices. The detection of opportunistic pathogens such as E. coli, Salmonella and Listeria in some traditional products raises important food safety concerns. This review presents current knowledge on fermented camel milk microbiology using a cross-regional approach, identifying key gaps in microbial safety and process standardization to support wider acceptance and potential commercialization. Full article

Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances in the application of SSF to enhance the nutritional, functional, sensory, and technological properties of food matrices. Current evidence indicates that SSF can increase the bioactive potential of plant-based substrates by promoting the release and biotransformation of phenolic compounds, while also improving antioxidant capacity, protein digestibility, and techno-functional performance. In addition, the process may support the formation of food-relevant metabolites, including vitamins, peptides, organic acids, and other secondary compounds, while reducing selected antinutritional, allergenic, and undesirable constituents. These compositional changes are often accompanied by modifications in aroma, volatile profiles, visual attributes, and, more recently, gut microbiota-related effects. Attention is given to the use of fungal-based processes for the valorization of cereals, legumes, fruit by-products, and other underutilized substrates. The review also addresses the growing industrial interest in SSF, especially in relation to mycelium-based foods, alternative proteins, functional ingredients, and feed applications. Despite its clear potential, the broader implementation of SSF will require further research and development to support its effective translation into food applications. Full article