Search Results (2,555)

Lactic acid bacteria (LAB), as the core microorganisms in silage fermentation, play a crucial role in improving silage quality and ensuring feed safety, making the screening, identification, and functional characterization of LAB strains a significant research focus. Researchers initially isolate and purify LAB from various samples, followed by identification through a combination of morphological, physiological, biochemical, and molecular biological methods. Systematic screening has been conducted to identify LAB strains tolerant to extreme environments (e.g., low temperature, high temperature, high salinity) and those possessing functional traits such as antimicrobial activity, antioxidant capacity, production of feruloyl esterase and bacteriocins, as well as cellulose degradation, yielding a series of notable findings. Furthermore, modern technologies, including microbiomics, metabolomics, metagenomics, and transcriptomics, have been employed to analyze the structure and functional potential of microbial communities, as well as metabolic dynamics during the ensiling process. The addition of superior LAB inoculants not only facilitates rapid acidification to reduce nutrient loss, inhibit harmful microorganisms, and improve fermentation quality and palatability but also demonstrates potential functions such as degrading mycotoxins, adsorbing heavy metals, and reducing methane emissions. However, its application efficacy is directly constrained by factors such as strain-crop specific interactions, high dependence on raw material conditions, limited functionality of bacterial strains, and relatively high application costs. In summary, the integration of multi-omics technologies with traditional methods, along with in-depth exploration of novel resources like phyllosphere endophytic LAB, will provide new directions for developing efficient and targeted LAB inoculants for silage. Full article

Glycyrrhiza pallidiflora Maxim., a perennial legume with high biomass yield and good nutritional value, has potential as a forage resource. This study examined how mixing G. pallidiflora (C) with Leymus chinensis (Y) at varying ratios (C10Y0, C9Y1, C8Y2, C7Y3, C6Y4) affects silage fermentation, chemical composition, and microbial community structure. All treatments were inoculated with Lactiplantibacillus plantarum (1 × 10⁶ CFU/g fresh weight) and ensiled for 120 days. The results indicated that mixed silages markedly improved overall fermentation quality compared to the sole C silage (C10Y0). These mixed silages exhibited superior lactic acid (LA) concentrations, lower pH. Bacterial community profiling revealed that the addition of Y shifted the microbiota from a diverse community to one dominated by Lactobacillus. Although the C6Y4 and C7Y3 groups exhibited lower pH, they showed significantly elevated NH₃-N contents, while their crude protein contents and the relative abundances of Lactobacillus were both lower than those of the C9Y1 and C8Y2 groups. Considering the core requirements of comprehensive quality, the mixing ratios of 9:1 (C9Y1) and 8:2 (C8Y2) demonstrated the optimal effects: at these ratios, the silage maintained a CP content of 12.84–14.48% DM, with NDF and ADF contents stabilized at 47.55–51.09% DM and 33.67–34.14% DM, respectively, and DM content of 28.85–31.32%; in terms of fermentation quality, the pH value decreased from 4.85 in the sole C silage (C10Y0) to 4.04–4.11, the LA content increased from 13.91 g/kg DM to 28.86–30.87 g/kg DM, the LA/AA ratio rose from 1.31 to 3.37–3.97, and the NH₃-N content was reduced by 0.56–0.96% TN compared to the C10Y0 (decreasing to 4.16–4.45% TN), effectively inhibiting protein degradation; at the microbial level, the LAB count reached 9.03–9.05 log₁₀ CFU/g FM, an increase of 2.12–2.14 compared to the C10Y0, with a relative abundance exceeding 80%, successfully suppressing the proliferation of undesirable bacteria such as Raoultella and Weissella and ensuring fermentation stability. This provides technical support for utilizing this plant as a viable alternative forage resource. Full article

Cheese whey, the major by-product of the dairy industry, poses an environmental challenge due to its high organic load but simultaneously represents a nutrient-dense matrix suitable for biotechnological valorization. This review synthesizes recent advances positioning whey as (i) a fermentation substrate for lactic acid bacteria, yeasts/fungi, and microalgae, enabling the production of functional biomass, organic acids, bioethanol, exopolysaccharides, enzymes, and wastewater bioremediation; (ii) a platform for postbiotic generation, supporting cell-free preparations with functional activities; and (iii) a food-grade encapsulating material, particularly through whey proteins (β-lactoglobulin, α-lactalbumin), which can form emulsions, gels, and films that protect biotics and bioactive compounds during processing, storage, and gastrointestinal transit. We analyze key operational variables (whey type and pretreatment, supplementation strategies, batch and continuous cultivation modes), encapsulation routes (spray drying, freeze-drying, and hybrid protein–polysaccharide systems), and performance trade-offs relevant to industrial scale-up. Finally, we outline future directions, including precision fermentation, mixed-culture processes with in situ lactase activity, microfluidics-enabled encapsulation, and life-cycle assessment, to integrate product yields with environmental performance. Collectively, these strategies reframe whey from a high-impact waste into a circular bioeconomy resource for the food, nutraceutical, and environmental sectors. Full article

This study reports the isolation, identification, and functional characterization of lactic acid bacteria (LAB) obtained from the endogenous fermentation of Theobroma bicolor (pataxte), an understudied Mesoamerican species with unexplored biotechnological potential. Five lactic acid bacteria strains were isolated and selected for comprehensive in vitro evaluation of their probiotic attributes. The assays included antimicrobial activity (disk diffusion and minimum inhibitory concentration), tolerance to simulated gastrointestinal conditions, and comparison of survival between non-encapsulated and bigel-encapsulated cells during digestion. All five isolates demonstrated notable antimicrobial activity against Escherichia coli ATCC 25922, Salmonella Enteritidis ATCC 13076, and Staphylococcus aureus ATCC 25923. Strain S1.B exhibited exceptional resistance to acidic pH (2.0) and bile salts, reaching 3.61 ± 0.00 log (CFU/mL) after gastrointestinal simulation. The strain was identified as Lactiplantibacillus pentosus via 16S rRNA gene sequencing, marking the first documented isolation of this species from pataxte fermentation. Bigel encapsulation markedly enhanced its survival, increasing viability to 5.08 ± 0.10 log (CFU/mL). These findings identify Lactiplantibacillus pentosus 124-2 as a potential probiotic candidate originating from pataxte fermentation and highlight bigel systems as powerful vehicles for bacterial protection. Collectively, this work expands the microbial biodiversity known in Theobroma fermentations and underscores their promise for future functional food applications. Full article

Lactic acid bacteria (LAB), as significant probiotics, hold immense application potential across diverse fields. This study systematically evaluated the probiotic properties and patulin degradation capabilities of four LAB strains with potent antimicrobial effects, previously isolated from Kimchi: Weissella cibaria (KM4 and KM14), Latilactobacillus sakei KMP17, and Leuconostoc mesenteroides KM35. All exhibited favorable environmental tolerance, adhesion capacity, and safety, along with the potential to degrade patulin. Out of these, L. sakei KMP17 demonstrated outstanding probiotic characteristics, high safety, and PAT degradation potential. Further investigation revealed that viable cell metabolism is the primary mechanism for PAT degradation by L. sakei KMP17, and PAT induction was hypothesized to stimulate the production of specific degradation enzymes. Concurrent whole-genome sequencing confirmed the high safety and significant probiotic potential of L. sakei KMP17. This research provides high-quality candidate strains and a theoretical foundation for the application of LAB in the field of food mycotoxin biodegradation. Full article

Milk beer, a modern Chinese dairy beverage, is usually fermented by the co-culture of lactic acid bacteria (LAB) and Kluyveromyces marxianus (K. marxianus), with the latter known for its ability to produce aroma compounds. However, the accumulation of lactic acid produced by LAB can inhibit the growth of K. marxianus, which inevitably hinders the diversity and intensity of flavor compounds in milk beer. In this study, adaptive laboratory evolution (ALE) was applied to the parental strain Kluyveromyces marxianus CICC1953 (Km-P) under different concentrations of lactic acid to obtain an evolved strain Km-ALE-X20 with enhanced acid tolerance and increased titer of phenylethyl alcohol, which has a floral, rose-like aroma. Km-ALE-X20 demonstrated a 16-fold increase in OD₆₀₀ and a 28-fold increase in phenylethyl alcohol production compared with Km-P in chemically defined medium (CDM) containing 20 g/L lactic acid. Comparative genomics analysis suggested that mutated genes CTA1, TSL1, ERG2 were related to enhanced acid tolerance, while ARO8, ARO9, FKS2 were related to increased production of aroma compounds. Furthermore, Km-ALE-X20-fermented milk beer showed 33.87% and 32.43% higher production in alcohol and ester compounds than that of Km-P-fermented milk beer. Interestingly, sensory analysis showed that while Km-ALE-X20-fermented milk beer had higher sensory scores for rose and fruity aroma attributes, Km-P-fermented milk beer possessed a more balanced aroma profile. This paper highlights the first application of ALE to enhance the signature rose aroma of K. marxianus-fermented milk beer and provides an efficient framework for ALE-based breeding of aroma-producing food microorganisms. Full article

Although tannins generally inhibit the growth of lactic acid bacteria, different strains vary significantly in their tolerance to this inhibitory effect. However, it remains unclear whether the differences in tannin tolerance among various lactic acid bacteria (LAB) lead to variations in the fermentation outcomes during the silage process and in vitro fermentation. Therefore, this study investigated the correlation between the fermentation effects of LAB with varying tannin tolerances and the tannin content of sorghum. Four LAB strains (Lactococcus garvieae, LG; Lactococcus lactis, LL; Lactiplantibacillus plantarum, LP; Pediococcus pentosaceus, PP) were selected and identified from whole sorghum and mulberry leaves, and their tannin tolerance was assessed. The results demonstrated that LG exhibited the highest tolerance to sorghum tannins, followed by LL and LP, while PP displayed the lowest tolerance. Upon addition of LAB to whole sorghum for silage, LG showed the most effective ability to lower pH, reduce ammonia nitrogen content, decrease neutral detergent fiber content, diminish microbial diversity, and enhance the abundance of firmicutes. Concurrently, during in vitro fermentation, they significantly reduced rumen fluid pH and suppressed gas emissions (CH₄, CO₂). Conversely, PP performed poorly across all parameters. These findings suggest that the fermentation effects of LAB on sorghum silage are closely related to their tannin tolerance. Full article

Kefiran, the extracellular polysaccharide produced by Generally Recognized as Safe (GRAS) bacteria found in kefir grains, is a promising biopolymer with multiple applications in agri-food and biomedical fields. Besides its characteristics and potential applications, the factors that affect its production remain a prime subject of interest. Lactic acid bacteria synthesize polysaccharides to protect their cells from adverse conditions. Therefore, low-temperature storage (4 °C) of kefir grains inoculated into Ultra-High-Temperature (UHT) milk at two different concentrations (5% and 30%) was studied as a factor for increasing kefiran production in the medium. The cryoprotectant disaccharide trehalose, which comprises a carbon and energy source for many microorganisms, was also evaluated for its effectiveness in enhancing kefiran production. The pH, the increase in kefir grain mass, the amount of kefiran produced, and the rheological properties of the acidified milk were determined during two distinct storage periods, depending on kefir grain concentration. For comparison, kefir grains were also fermented at 25 °C and 30 °C. Low-temperature storage at a kefir grain concentration of 30% resulted in an increase in the amount of polysaccharide produced beyond that obtained through fermentation. Fermentation of a 5% grain inoculum at 30 °C resulted in the lowest kefiran production. In the presence of trehalose, prolonged low-temperature storage favored an increase in the biosynthesis of kefiran, especially at a 30% kefir grain inoculum. Trehalose, however, was not a significant factor in the fermentation experiments. Proper selection of low-temperature storage time is required to avoid a reduction in kefiran concentration due to the metabolic activity of the microorganisms in kefir grains. The acidified milk (low-temperature storage) and kefir (fermentation) samples both exhibited increased elasticity and apparent viscosity with increasing kefir grain concentration. However, the rheological behavior of acidified milk was greatly affected by protein degradation during low-temperature storage. As shown by the findings of the present study, low-temperature storage (4 °C) of a 30% kefir grain inoculum in the presence of trehalose (3% w/w) until a final pH of 4.2 proves to favor kefiran production in the medium the most. Full article

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantibacillus paracasei SP5 was incorporated into mother sponges together with cereal-based derivatives, such as trahanas or delignified wheat bran (2% and 5% w/w), and their effects on sourdough bread functionality were compared with a control bread without supplementation. Sourdough bread containing 5% w/w trahanas exhibited the highest lactic acid bacteria (10.4 log cfu/g), approximately 22% higher than the control, and the strongest fermentation activity, leading to acetic acid levels 27% higher than the control. This sourdough bread sample also had 73% higher total phenolic content (112.1 mg GAE/100 g) and approximately 27% higher antioxidant activity compared to control bread. In addition, phytic acid degradation exceeded 91%, representing a 16% higher reduction than the control, thereby improving mineral bioavailability. Shelf-life was also markedly extended, in terms of mould and rope spoilage compared with the control. Wheat bran-supplemented breads showed moderate improvements, with LAB counts, antioxidant activity, and phytic acid reduction about 10–25% higher than the control. Overall, these findings demonstrate that L. paracasei SP5 in combination with nutrient-rich, low-cost cereal-based derivatives can significantly enhance the technological, nutritional, and bioactive properties of sourdough breads. This approach provides a simple, industrially feasible strategy for producing functional breads with improved health-promoting and preservative attributes. Full article

Fermented meat products rely on complex microbial ecosystems in which lactic acid bacteria (LAB) play a central role in safety, quality, and sensory development. In recent years, increasing demand for reduced-nitrite formulations, clean-label products, and improved risk management have driven renewed interest in microbial control strategies beyond traditional fermentation practices. This systematic review aims to synthesize current knowledge on the microbiological aspects of meat fermentation, spanning traditional spontaneous processes and modern approaches to microflora control, including starter cultures, biocontrol strategies, and omics-based tools. A systematic literature search was conducted in PubMed, Web of Science, Scopus, and Google Scholar, with the final search performed on 15 May 2025. After screening and eligibility assessment following PRISMA 2020 guidelines, 141 studies were included in the qualitative synthesis. The review integrates evidence on microbial succession, metabolic functions, pathogen inhibition, biogenic amine control, and flavour formation, with particular emphasis on advances in metagenomics, metabolomics, and predictive microbiology. Across studies, LAB-dominated ecosystems—particularly those involving Latilactobacillus sakei, Latilactobacillus curvatus, and Lactiplantibacillus plantarum—consistently emerge as the primary drivers of fermentation stability and safety. The strongest evidence supports the use of selected starter and protective cultures, bacteriocinogenic LAB, and omics-guided predictive control to enhance process reliability, support reduced-nitrite strategies, and mitigate microbiological risks without compromising product quality. Overall, the integration of traditional fermentation knowledge with data-driven microbial management provides a robust framework for developing safe, authentic, and sustainable fermented meat products. Full article

Contamination of agricultural products such as maize by fungi is a significant concern worldwide, as it can compromise food safety and quality. In recent years, the use of microorganisms as natural food preservatives has gained interest. Probiotic lactic acid bacteria (LAB) and their metabolites are considered a promising strategy to reduce fungal growth and limit other food contaminants. This study aimed to characterize, screen and compare the probiotic properties and antifungal activity of LAB of maize origin. A total of 23 LAB isolates obtained from untreated maize grains were identified through 16S rRNA gene sequencing as Weissella viridenscens (34.7%), Pediococcus pentosaceus (34.7%), Enterococcus durans (17.4%), Leuconostoc citreum (9%), and Enterococcus faecium (4.3%). All isolates demonstrated acid, phenol, and bile salt tolerance; surface hydrophobicity; and antagonistic activity against selected bacterial foodborne pathogens. Notably, Enterococcus sp. showed the strongest inhibitory activity against Escherichia coli ATCC 5211 (21 mm inhibition zone) and Staphylococcus aureus (17 mm inhibition zone), whereas Pediococcus sp. exhibited the highest antagonistic effect against Listeria monocytogenes (18.7 mm inhibition zone). Furthermore, E. durans and P. pentosaceus demonstrated the strongest antifungal activity, effectively inhibiting the growth of Alternaria tenuissima (F22FR) and Fusarium oxysporum (F44FR), respectively. Overall, all the LAB strains isolated from this study showed considerable potential for use in the food industry as probiotics, starter cultures for functional food fermentations, bio-preservatives and biocontrol agents against toxigenic fungi and pathogenic bacteria, with E. durans standing out for its exceptional performance. Future research will explore the ability of these isolates and/or their enzymes to degrade mycotoxins commonly found in maize, a staple food in many African countries. Full article

This study evaluated the effects of different bentonite levels on the fermentation profile, losses, microbial populations, aerobic stability, and chemical composition of corn silage. A 5 × 3 factorial completely randomized design was used, with five bentonite inclusion levels (0, 20, 40, 60, and 80 g/kg) and three storage times (30, 90, and 180 days), with four repetitions. Significant additive × storage time interactions were detected for key parameters. After 180 days, pH increased to 4.20 at 80 g/kg bentonite, while lactic acid peaked at 54.02 g/kg DM with 60 g/kg at 90 days. Acetic acid reached 22.36 g/kg DM at 180 days, and lactic acid bacteria ranged from 3.42 to 7.43 log CFU/g. Yeast counts were lowest (≤0.57 log CFU/g) at 180 days with 20–60 g/kg bentonite. Dry matter rose to 311 g/kg with 60 g/kg bentonite, whereas soluble carbohydrates decreased from 123.9 to 68.2 g/kg DM. Aerobic stability markedly improved, reaching 142.06 h with 40 g/kg bentonite at 180 days, almost three times higher than the control. The inclusion of bentonite in corn silage at levels of 20–60 g/kg of fresh matter effectively enhances silage quality during 180 days of storage by improving fermentation characteristics, microbial stability, and aerobic stability. Full article

Lupin (Lupinus spp.), a legume known for its high protein content, holds great promise as a sustainable protein source to meet future global demands. Despite its nutritional benefits, including substantial dietary fibre and bioactive compounds, lupin remains underutilised in human diets due to several techno-functional and sensory limitations. This review delves into the techno-functional limitations of lupin, which include poor foaming capacity, low water and oil absorption, inadequate emulsification properties, and poor solubility. Lupin’s techno-functional limits are tied to the compact, heat-stable nature of its conglutin storage proteins and high insoluble fibre content. While research has been conducted on fermenting other legumes such as soybeans, chickpeas, peas, and lentils with Exopolysaccharide (EPS) producing bacteria, its application to lupin remains largely unexplored. Crucially, this work is one of the first reviews to exclusively link lupin’s unique protein and fibre structure with the specific polymer chemistry of bacterial EPS as a targeted modification strategy. Current research findings suggest that EPS-producing Lactic Acid Bacteria (LAB) fermentation can significantly improve the techno-functional properties of legumes, indicating strong potential for similar benefits with lupin. The analysis highlights various studies demonstrating the ability of EPS-producing LAB to improve water retention, emulsification, and overall palatability of legume-based products. Furthermore, it emphasises the need for continued research in the realm of fermentation with EPS-producing bacteria to enhance the utilisation of lupin in food applications. By addressing these challenges, fermented lupin could become a more appealing and nutritious option, contributing significantly to global food security and nutrition. Full article

The context of food science and biotechnology is undergoing a profound transformation, characterized by an evolutionary shift from conventional large-scale fermentation to precision biomanufacturing, positioning Lactic Acid Bacteria (LAB) as versatile cellular biofactories for next-generation functional foods. This review analyzes the evolutionary role of LAB, their utilization as probiotics, and the technological advances driving this shift. This work also recognizes the fundamental contributions of pioneering women in the field of biotechnology. The primary methodology relies on the seamless integration of synthetic biology (CRISPR-Cas editing), Multi-Omics analysis, and advanced Artificial Intelligence/Machine Learning, enabling the precise, rational design of LAB strains. This approach has yielded significant findings, including successful metabolic flux engineering to optimize the biosynthesis of high-value nutraceuticals such as Nicotinamide Mononucleotide and N-acetylglucosamine, and the development of Live Biotherapeutic Products using native CRISPR systems for the expression of human therapeutic peptides (e.g., Glucagon-like Peptide-1 for diabetes). From an industrial perspective, this convergence enhances strain robustness and supports the digitalized circular bioeconomy through the valorization of agri-food by-products. In conclusion, LAB continue to consolidate their position as central agents for the development of next-generation functional foods. Full article

Heterofermentative lactic acid bacteria (LABhe) can help to increase aerobic stability of silages. As high dry matter silages are especially prone to aerobic deterioration, the question was whether an in vitro test could help to select for LABhe with tolerance to these conditions, that is, to high osmolality. A medium proven for homofermentative lactic acid bacteria (LABho) with high sugar concentration was applied in vitro while validating the results in high DM grass silages in situ. The pH was measured at 0, 24, 36 and 48 h or after 5 d as indicator for the bacterial fermentation activity and compared. As a result, LABhe showed to be far less susceptible to high DM and osmolality respectively, compared to LABho. It was concluded that the in vitro test allows for qualitative assessment of the osmotolerance of LABhe, but not for quantitative ranking between LABhe strains. Full article