Search Results (2,937)

Raffinose-family oligosaccharides (RFOs) such as raffinose, stachyose and verbascose are abundant in legumes and are associated with gastrointestinal discomfort, particularly in individuals sensitive to FODMAPs. This study aimed to identify and characterize lactic acid bacteria capable of degrading RFOs in order to improve the tolerability of legume-based food products. Lactic acid bacteria were isolated from chicken feces and screened for α-galactosidase activity and raffinose utilization. Selected strains were further evaluated in a liquid medium containing raffinose as the single carbon source and in yellow pea flour fermentations to assess their RFO-degrading capacity. A total of 23 of 138 strains, including Limosilactobacillus reuteri (13), Ligilactobacillus salivarius (4), Leuconostoc mesenteroides (4), Lactiplantibacillus plantarum (1) and Weissella paramesenteroides (1), were identified as α-galactosidase-positive and capable of raffinose metabolism. In liquid culture, six L. reuteri showed particularly high efficiency, with complete raffinose depletion within 8 h. In pea flour fermentations, RFO reductions of up to 100% were achieved. However, RFO metabolism by L. reuteri was associated with mannitol formation, a sugar alcohol classified as a FODMAP. Overall, the results demonstrate that targeted fermentation with selected lactic acid bacteria enables effective RFO reduction in pea flour, highlighting their potential for the development of legume-based meat alternatives. Full article

Naturally fermented sour bamboo shoots represent a potential source of functionally active lactic acid bacteria (LAB). This study screened LAB from sour bamboo shoots and evaluated their potential to modulate patient-derived fecal microbiota in vitro. A total of 42 candidate isolates were obtained by morphological and physiological/biochemical screening. Five isolates showing intermediate antibiotic resistance were excluded, and the remaining 37 isolates were evaluated for gastrointestinal tolerance, antagonistic activity against enteric pathogens, and adhesion-related properties. Principal component analysis (PCA) identified nine strains for further evaluation. These strains were individually introduced into an in vitro colonic fermentation system prepared from pooled fecal samples of patients with bacterial diarrheal enteritis. After 48 h of fermentation, microbial community composition was assessed by 16S rRNA gene sequencing, and short-chain fatty acids (SCFAs) were quantified. LAB treatment was associated with a higher relative abundance of Firmicutes and a lower relative abundance of Proteobacteria. Compared with the mixed fecal suspension (MFS) control, the relative abundance of Escherichia–Shigella decreased to below 1% in the MRS-6, MRS-12, MRS-36, and MRS-46 groups, accompanied by increases in health-associated commensal genera including Blautia, Bifidobacterium, Faecalibacterium, and Bacteroides. Total SCFA concentrations reached 14.51, 13.55, and 12.16 mmol/L in the MRS-36, MRS-46, and MRS-6 groups, respectively, with the highest butyrate concentrations observed in the MRS-36 and MRS-46 groups. These findings establish a sequential screening framework linking in vitro functional phenotypes with validation in a complex fecal microbial community and identify candidate strains with promising microbiota- and SCFA-modulating potential. Full article

The increasing demand for sustainable food systems, high-value resource utilization, and dietary diversification has promoted the development of plant-based beverages. This study aimed to develop a white kidney bean-based beverage (WKBB) through lactic acid bacteria fermentation and investigate the effects of different fermentation strategies on its physicochemical properties, nutritional characteristics, volatile compounds, and sensory quality. WKBB was fermented using Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and a mixed culture of both strains. The results showed that fermentation significantly modified the quality characteristics of WKBB, including changes in its physicochemical properties and free amino acid composition. Furthermore, fermentation promoted the release of phenolic and flavonoid compounds during simulated gastrointestinal digestion. GC–MS analysis revealed that fermentation altered the volatile composition of WKBB and increased the diversity of volatile compounds, thereby contributing to a more complex flavor profile. Sensory evaluation indicated that fermented samples exhibited improved overall sensory characteristics, with mixed-strain fermentation resulting in a more balanced quality profile. These findings demonstrate that lactic acid bacteria fermentation, particularly mixed-strain fermentation, is a promising and sustainable strategy for the development of a white kidney bean-based beverage and for enhancing the utilization of plant-based resources. Full article

Harvest delays in corn silage production often result in excessive dry matter (DM) content, impairing fermentation quality and increasing losses. Rehydration has been used in practice as an alternative to mitigate these effects. This study evaluated the effects of rehydration on physical and fermentation characteristics, microbial population, aerobic stability, and losses of high dry matter (DM) corn silages. Five harvests were performed at seven-day intervals, resulting in increasing DM contents (34.7%, 40.7%, 46.9%, 49.5%, and 54.2%). A portion of each high DM harvest was rehydrated to 35% DM before ensiling. Silages were ensiled in 20 L experimental silos for 90 days. Rehydration reduced pH and increased lactic acid concentration and lactic acid bacteria counts. Rehydrated silages showed fermentation characteristics closer to those observed in the control silage (34.7% DM), particularly regarding pH and lactic acid concentration. However, effluent losses increased significantly with rehydration, with the greatest losses observed in silage containing 54.2% DM. Water holding capacity and silage density exhibited variable responses across dry matter levels in non-rehydrated silages. Aerobic stability was improved by rehydration. Rehydration partially restored favorable fermentation conditions in high dry matter corn silage, although greater effluent losses were observed at the highest dry matter content evaluated. Full article

Aflatoxin B₁ (AFB1), a potent carcinogenic metabolite produced by Aspergillus flavus and A. parasiticus, constitutes a significant threat to food safety. Conventional decontamination methods are costly or ineffective. Biological detoxification has emerged as a promising alternative. Kefir, a fermented milk beverage, comprises lactic acid bacteria (LAB) and yeasts with documented antifungal properties. This study evaluated whey permeate (WP) as a fermentation substrate for kefir microorganisms and assessed their AFB1-binding capacity. Kefir microorganisms cultivated in WP supported active fermentation, reaching 8.47 log CFU/mL LAB and 7.57 log CFU/mL yeasts, with concomitant lactose consumption and organic acid production. The ability of 13 individual kefir-derived microorganisms and the total kefir microbial community to bind AFB1 was evaluated under diverse conditions. All microorganisms exhibited AFB1 binding ability, although binding depended on strain, growth medium, pH, microbial concentration, and toxin concentration. The highest binding was observed for the total kefir community grown in WP. Binding remained stable over time for the total kefir community and Lactiplantibacillus plantarum CIDCA 83114 and was independent of viability and hydrophobicity. AFB1 binding by kefir microorganisms significantly reduced AFB1-induced cytotoxicity in HepG2 cells. These findings demonstrate that WP can be valorized into a value-added fermented product containing microorganisms with strong AFB1 binding and cytoprotective properties. Full article

Traditional fermented cereals are affordable, embedded foods that may provide viable microorganisms, fermentable substrates, and bioactive metabolites that can influence the gut microbiota and human physiology. However, evidence linking indigenous cereal fermentations in Sub-Saharan Africa (SSA) to microbiome-mediated health outcomes and precision nutrition applications remains limited. This scoping review mapped the types of traditional fermented cereal foods studied in SSA; their microbial communities and probiotic attributes; the reported effects on gut microbiota composition and function; the documented health outcomes; and the geographic gaps. The review followed the Arksey and O’Malley framework, subsequent methodological refinements, and the PRISMA-ScR reporting guideline. Searches were conducted in Scopus, PubMed, Web of Science, ScienceDirect, and Google Scholar from 2000 to mid-2026, complemented by citation searching. Eligible human, animals, and in vitro studies examined SSA-fermented cereal products and reported microbial, probiotic, gut microbiota, metabolite, or health-related outcomes. After deduplication and screening, 53 studies were included. The evidence was concentrated in SSA, particularly in cereal-based foods. Lactic acid bacteria and yeasts dominated reported fermentation communities, but strain-level validation, dose definition, and controlled human studies were uncommon. Evidence for direct gut–microbiota modulation and clinically important health effects was substantially weaker than evidence for food-level microbial diversity, in vitro probiotic properties, and improved nutrient bioaccessibility. Overall, traditional fermented cereals in sub-Saharan Africa demonstrate promising microbial, nutritional, and functional properties, but current evidence remains heterogeneous and insufficient to establish consistent effects on gut microbiota and human health. Further well-designed human studies integrating dietary, microbiome, and metabolic outcomes are needed to clarify their potential role in precision nutrition. Full article

Sea rice harbors a diverse array of bioactive constituents, among which the efficient liberation of phytic acid is pivotal for unlocking its full functional potential. In this study, a co-fermentation system integrating yeast and lactic acid bacteria was established to generate a sea rice fermentation filtrate (SRF) with enhanced phytic acid (PA) content, aiming to broaden its application as a cosmeceutical ingredient and to facilitate the high-value utilization of sea rice. Response surface methodology was employed to optimize the inoculation ratios of the two microbial strains and the fermentation duration, and the PA levels were quantified using a commercial assay kit. The anti-melanogenic activity of SRF was assessed in murine B16 melanoma cells, and the underlying molecular mechanisms were elucidated with particular emphasis on the PI3K/AKT/GSK3β/MITF signaling cascade. Under the optimal conditions, specifically Saccharomyces cerevisiae (SC) inoculation at 4.5% and Lactobacillus plantarum (LP) at 6.0% with a fermentation time of 18 h, the PA concentration reached 576.61 μg/mL. Mechanistically, SRF treatment enhanced GSK3β phosphorylation, which was associated with reduced MITF phosphorylation and diminished the expression of downstream melanogenic enzymes, thereby effectively curtailing melanin synthesis, suggesting that SRF, as a complex fermentation product containing multiple bioactive constituents including PA, exhibits potent whitening efficacy. Collectively, these results provide novel perspectives for the valorization of sea rice and the development of natural skin-lightening agents, while also contributing to the extension of the sea rice industrial value chain. Full article

Alheira is a traditionally smoked, fermented, non-ready-to-eat meat sausage produced in the Trás-os-Montes region of Portugal, where lactic acid bacteria (LAB) are major determinants of product safety and quality. This study used whole-genome sequencing to characterize 59 LAB isolates collected from artisanal alheira produced in six municipalities. Eight species belonging to six genera were identified, and average nucleotide identity analysis resolved 24 non-redundant strain groups. Functional annotation revealed broad repertoires of carbohydrate-active enzymes, proteases, lipases, transport systems, and genes associated with tolerance to acid, oxidative, bile, heat, and salt stress. Genotype–phenotype inference was performed with a subset of 22 strain groups represented by unflagged genome assemblies. After false-discovery-rate correction, carbon-metabolism, transport, energy-metabolism, total functional-gene, acid-stress, bile-stress, and total-stress counts were positively associated with total pH decline. A mixed-effects model showed a positive association between standardized total functional-gene count and acidification ($b=0.137\pm 0.059$, $p=0.049$; marginal $R^2=0.266$, conditional $R^2=0.582$), but within–between decomposition indicated that the association was detectable between species rather than within species. Regularized regression, Random Forest, AICc model comparison, and partial least-squares regression converged on carbon metabolism, transport, energy metabolism, and acid- or bile-stress functions as the principal exploratory signals; however, sparse LASSO regression for variable selection was unstable, and prediction of unobserved species was limited. None of the five targeted pathways: acetaldehyde, citrate, diacetyl, exopolysaccharide, and lactose metabolism, remained significant after multiple-testing correction. These findings provide a genomic and phenotypic basis for selecting native starter-culture candidates while emphasizing the need for independent functional and safety validation. Full article

The sun-dried merguez sausage (DM) is deeply rooted in the Tunisian culinary culture. It is characterized by a distinctive composition and an energy-saving process. Unlike fermented or mechanically dried meats, sun-dried merguez is produced through a single, natural solar dehydration step lasting 8–12 days. Limited information is available regarding its physicochemical properties, chemical composition, and nutritional profile. To address this gap, changes in physicochemical properties during drying were monitored, and the chemical composition and microbiological flora of fresh merguez (FM) and DM were analyzed. Results showed that sun-drying contributed to a significant decrease in moisture (17.0%), water activity (0.675), and pH (5.56), ensuring microbiological stability and safety. DM was rich in lactic acid (1865 mg.kg⁻¹) and other low-molecular-weight organic acids, as well as minerals, particularly iron (13.5 mg per 100 g), with an enhanced fatty acid profile—specifically oleic acid—due to tail fat. The distinctive composition of DM, enriched with 15% spices and herbs, yielded a volatile profile dominated by terpenes (67%), which imparts its characteristic flavor and may contribute to health benefits. The current study underscored the nutritional and nutritive value of DM, offering valuable insights for stakeholders to enhance and protect this cultural heritage. Full article

This study investigated non-conventional crops as raw materials for plant-based fermented functional products with potential neuromodulatory properties, assessing antioxidant activity, amino acid composition, neuroactive metabolites, and aroma profile. Antioxidant activity depended not only on total phenolic content but also on the composition and extractability of other bioactive and reducing constituents released during processing. Free amino acid and γ-aminobutyric acid (GABA) profiles differed markedly from the raw grains, reflecting the effects of enzymatic hydrolysis, formulation, and microbial fermentation. The naked oat fermented product (NOFP) had the highest total, essential and branched-chain free amino acid contents and contained serotonin (811 µg/kg). The triticale fermented product (TFP) showed high phenylethylamine (440 µg/kg), proline and glutamine, and the highest diacetyl content (502 ng/g), potentially contributing to its nutritional and sensory properties. The amaranth fermented product (AFP) was distinguished by high GABA (648.9 mg/kg DW) and L-DOPA (15,272 µg/kg). Kynurenine, kynurenic acid, indole-3-lactic acid, tryptamine, and other tryptophan and tyrosine metabolites were also detected. Volatile profiles were strongly matrix-dependent; AFP was the most diverse, with high levels of aldehydes, pyrazines, furans, and sulfur-containing compounds. Overall, the grain matrix and the processing and formulation sequence strongly influence the nutritional, antioxidant, neuroactive, and aroma characteristics of the products. Full article

Paper mulberry (Broussonetia papyrifera) is a high-protein forage, but its high buffering capacity and low water-soluble carbohydrate (WSC) content hinder silage fermentation. This study evaluated the effect of tea tree (Melaleuca alternifolia) essential oil (TTO) as a natural additive for paper mulberry silage. TTO was added at 0 (CK), 500 (CSD), and 1000 mg/kg (CSG) fresh weight, with samples collected on days 7, 15, 30, and 90. After 90 days, CSD had the lowest pH and the highest lactic acid content. NH₃-N/TN was significantly lower than in CK (p < 0.05), and the retention of dry matter, crude protein and water-soluble carbohydrate was improved (p < 0.05). Compared with CK, CSD exhibited the highest lactic acid bacteria (LAB) counts, along with the lowest mold and aerobic bacterial counts (p < 0.05). However, CSG did not further improve fermentation quality, and most of the indicators were not significantly different from CSD (p > 0.05). The in vitro gas production test showed that CSD significantly increased the theoretical maximum gas production and the maximum gas production rate (p < 0.05). Additionally, 16S rRNA sequencing revealed a distinct bacterial succession in CSD, which enriched beneficial lactic acid bacteria (LAB) such as Pediococcus while outcompeting less competitive taxa. This microbial reshaping redirected the community toward acidification and nutrient retention. Collectively, these results demonstrate that TTO at 500 mg/kg is a promising natural additive for improving paper mulberry silage quality through selective reshaping of the bacterial community. Full article

The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation index and λ—dominant wavelength) and texture (hardness, springiness, cohesiveness and chewiness) parameters, and overall sensory and microbiological (TPC—total plate count and LAB—lactic acid bacteria) quality of dry-fermented sausages (tea sausage) were investigated. The addition of chitosan increased the pH, surface λ and cut cross-section h (0.50%), and decreased surface b*, C* (0.50%) and h, and cut cross-section a* (0.50%) and λ (0.50%), while chitosan coating increased surface L* and h, and decreased surface a*, b*, C* and λ, and cut cross-section L*. Hardness (0.50%), springiness, cohesiveness and chewiness were lower in the sausages with chitosan. The chitosan coating also led to a decrease in hardness, but at the same time increased springiness and cohesiveness. The chitosan addition improved the overall sensory quality, while the chitosan coating had the opposite trend. The microbiological results indicated that addition of chitosan had reduced TPC (0.50%), while chitosan coating had reduced LAB. In addition, the adding of chitosan did not affect surface L* and a*, cut cross-section L*, b* and C*, and LAB, while pH, cut cross-section a*, b*, C*, h and λ, chewiness and TPC were not affected by the chitosan coating. The two-way interaction between amount of chitosan and the chitosan coating had a significant (p = 0.038–<0.001) effect on the pH, surface a*, h and λ, cut cross-section L*, a*, C*, h and λ, hardness and overall sensory and microbiological (TPC and LAB) quality. In practice, chitosan can be applied as a food additive to control and improve the quality of dry-fermented pork sausages. Full article

This study used pepper straw as the fermentation substrate to investigate the effects of different molasses addition levels on the nutritional quality, fermentation quality, and microbial community of pepper straw in micro-storage. A control group (CON) and groups with different molasses addition levels (PA (2.0%), PB (4.0%), PC (6.0%)) were established. The results showed that the addition of molasses effectively reduced the dry matter (DM) loss rate in micro-storage of pepper straw. Compared with the control group, the 4% and 6% treatment groups significantly reduced the dry matter (DM) loss rate. In the 6% treatment group, crude protein (CP) content increased by 1.51 percentage points; at the same time, it significantly increased the relative abundance of Lactobacillus in the fermentation system, lowered the pH, and increased the concentrations of lactic acid (LA) and acetic acid (AA), with the 6% treatment group exhibiting the lowest pH value of 4.18. In summary, the optimal addition range is 4.0–6.0%. Considering production costs, we recommend an addition level of 4.0%. Full article

Brewers’ spent grain (BSG) is a brewing by-product with potential as a sustainable protein source. However, its limited amino acid profile and weak gelation properties limit its use in plant-based yoghurt alternatives (YAs). This study evaluated the compositional and techno-functional properties of brewers’ spent grain protein isolate (BSGI), pea protein isolate (PPI), mung bean protein isolate (MBP), and chickpea protein concentrate (CPC), and investigated their suitability in fermented YAs. BSGI was deficient in lysine, while PPI and MBP were limited in sulfur amino acids, highlighting the potential nutritional complementarity of cereal-legume protein blends. BSGI was blended with each legume ingredient at a fixed 50:50 ratio and fermented to a pH of 4.5 using a Streptococcus thermophilus culture. All YAs contained over 3.0% protein and showed improved indispensable amino acid profiles. The BSGI + MBP blend demonstrated the highest water retention, firmness, consistency, and rheological strength, followed by BSGI + PPI, whereas BSGI + CPC had the weakest gel structure. These formulation-level differences cannot be attributed solely to the intrinsic functionality of the individual protein ingredients, as protein content and non-protein components, particularly dietary fibre, differed among formulations. Overall, BSGI shows potential for incorporation into mixed plant-protein YAs and supports further optimisation of sustainable cereal-legume protein systems. Full article

Frozen raw steamed stuffed buns lose volume and harden during storage, limiting industrial quality retention. Here, we evaluated 0%, 30%, 50%, 70%, and 100% sourdough addition in a sourdough–yeast co-fermentation system and examined microbial, metabolic, and gluten-related changes. At 30% addition, the dough reached a maximum height of 47.7 mm and produced the best overall product quality. After 30 days at −18 °C, this group retained the highest specific volume, approximately 21% above the control, together with lower hardness and higher sensory scores. Yeast and lactic acid bacteria (LAB) counts remained at 6.21 and 7.50 lg CFU/g, respectively, and proline accumulation was positively correlated with greater freeze tolerance, suggesting that it may play a role in cryoprotection, but the causal relationship remains to be further experimentally verified. Free sulfhydryl content increased by 6.25%, compared with 73.02% in the control, indicating less disruption of gluten disulfide bonds. Therefore, under the experimental conditions employed in this study (specific wheat flour, sourdough fermentation system, and 30-day frozen storage), the 30% sourdough addition level exhibited the best overall quality improvement, probably through coordinated microbial metabolism and preservation of the gluten network. These findings support the use of sourdough–yeast co-fermentation in frozen flour products. Full article