Search Results (233)

Restaurants and open markets generate considerable quantities of organic waste. Converting these residues into poultry feed ingredients offers a sustainable disposal route. This study aimed to evaluate the nutritional and sensory viability of a novel feed complement formulated from Bonito fish meal (Sarda chiliensis chiliensis) and Única potato peel flour (Solanum tuberosum L. cv. Única). This study was conducted in three phases: (i) production and nutritional characterization of the two by-product flours; (ii) formulation of a 48:52 (w/w) blend, incorporated into broiler diets at 15%, 30%, and 45% replacement levels over a 7-week trial divided into starter (3 weeks), grower (3 weeks), and finisher (1 week) phases; and (iii) assessment of growth performance (weight gain, final weight, and feed conversion ratio), followed by a sensory evaluation of the resulting meat using a Check-All-That-Apply (CATA) analysis. The Bonito fish meal exhibited 50.78% protein, while the Única potato peel flour was rich in carbohydrates (74.08%). The final body weights of broiler chickens ranged from 1872.1 to 1886.4 g across treatments, and the average feed conversion ratio across all groups was 0.65. Replacing up to 45% of commercial feed with the formulated complement did not significantly affect growth performance (p > 0.05). Sensory analysis revealed that meat from chickens receiving 15% and 45% substitution levels was preferred in terms of aroma and taste, whereas the control group was rated higher in appearance. These findings suggest that the formulated feed complement may represent a viable poultry-feed alternative with potential sensory and economic benefits, supporting future circular-economy strategies. Full article

This study utilises the Open Source Energy Modelling System (OSeMOSYS) in conjunction with the Climate, Land, Energy, and Water systems (CLEWs) framework to investigate Thailand’s energy transition, which is designed to achieve carbon neutrality by 2050. Two scenarios have been devised to evaluate the long-term trade-offs among energy, water, and land systems. Data were sourced from esteemed international organisations (e.g., the IEA, FAO, and OECD) and national agencies and organised into a tailored OSeMOSYS Starter Data Kit for Thailand, comprising a baseline and a carbon neutral trajectory. The baseline scenario, primarily reliant on fossil fuels, is projected to generate annual CO₂ emissions exceeding 400 million tons and water consumption surpassing 85 billion cubic meters by 2025. By the mid-century, the carbon neutral scenario will have approximately 40% lower water use and a 90% reduction in power sector emissions. Under the carbon neutral path, renewable energy takes the front stage; the share of renewable electricity goes from under 20% in the baseline scenario to almost 80% by 2050. This transition and large reforestation initiatives call for consistent investment in solar energy (solar energy expenditures exceeding 20 billion USD annually by 2025). Still, it provides notable co-benefits, including greater resource sustainability and better alignment with international climate targets. The results provide strategic insights aligned with Thailand’s National Energy Plan (NEP) and offer modelling evidence toward achieving international climate goals under COP29. Full article

Students with special needs often require more assistance and attention to meet their educational needs. However, schools frequently grapple with a critical shortage of special education teachers and support staff. This shortage of special education teachers can result in limited resources for general and subject teachers (e.g., math, science), making it challenging to provide individualized support to students with special needs. Specifically, subject teachers may struggle to design effective curricular content modifications and accommodations for such students without the guidance and suggestions of special education teachers. Artificial Intelligence (AI) technologies can provide some support for teachers and schools in meeting the needs of students with special needs. Also, AI may help reduce teachers’ workload. In this technology review, we assess the capabilities of Magic School AI (MSAI) in providing accommodations and modifications to assist teachers in streamlining their workload and fostering inclusivity in their classrooms. We examined five functions: text leveler, text scaffolders, assignment scaffolder, exemplar and non-examples, and sentence starters. Additionally, we discuss the limitations of MSAI and conclude by suggesting potential improvements for the system. Full article

Dietary administration of fermented goat milk (FGM) with the starter strain Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different functional cultures (FCs) of lactobacilli strains (FC1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; FC2: CRL1446 + CRL1449; FC3: CRL1446 + CRL1472; and FC4: CRL1449 + CRL1472) was investigated in mice fed a high-fat diet (HFD). FGM supplemented with different FCs, referred to as Probiotic Goat Milk (PGM), demonstrated significant anti-obesity activity by reducing body weight and improving blood lipid profiles in obese mice. The animals that received the PGM showed less fat infiltration in the hepatocytes compared to the obese mice fed FGM. Hepatic proteomics data show that HFD generally upregulates proteins involved in fatty acid oxidation and downregulates proteins implicated in lipid synthesis, whereas the administration of FGM supplemented with FC3 (PGM3) improves the proteomic profile. These results suggest that PGM exerts systemic metabolic effects through modulation of the gut–liver axis, highlighting its potential as a dietary strategy against obesity-related disorders. Full article

This study proposes a novel paradigm for enhancing the fault detection and isolation (FDI) of gas generators in all-electric auxiliary power unit (APU) by utilizing shaft power information from the starter/generator. First, we conduct an investigation into the challenges and opportunities for FDI that are brought about by APU electrification. Our analysis reveals that the electrification of APUs opens new possibilities for utilizing shaft power estimates from starters/generators to improve gas generator FDI. We then provide comprehensive theoretical and analytical evidence demonstrating why, how, and to what extent the shaft power information from the starter/generator can fundamentally enhance the estimation accuracy of system states and health parameters of the gas generator, while also identifying key factors influencing these improvements in FDI performance. The effectiveness of the proposed paradigm and its theoretical foundations are validated through extensive Monte Carlo simulation runs. The research findings provide a unique perspective in addressing three fundamental questions—why joint fault diagnosis of the starter/generator and gas generator in all-electric APUs is essential, how it can be implemented, and what factors determine its effectiveness—thereby opening up promising new avenues for FDI technologies in all-electric APU systems. Full article

Fermented apple juice (FAJ), a nutrient-dense beverage rich in vitamins, offers multiple health benefits, including improved digestion, enhanced fat metabolism, and sustained energy provision with reduced caloric intake. To advance the development of probiotic-enriched flavored and functional juices, this study establishes Lactiplantibacillus plantarum (L. plantarum) as a safe and effective starter culture for apple juice fermentation. The selected strain exhibited minimal biogenic amine synthesis, producing only 30.55 ± 1.2 mg/L of putrescine and 0.59 ± 0.55 mg/L of cadaverine, while histamine and tyramine were undetectable. Furthermore, the strain demonstrated no hemolytic activity and exhibited robust biofilm-forming capacity, reinforcing its suitability for fermentation applications. An electronic nose analysis revealed that L. plantarum significantly enriched the volatile compound profile of FAJ, leading to an improved flavor profile. The strain also displayed excellent growth adaptability in the apple juice matrix, further optimizing fermentation efficiency and sensory quality. Crucially, 16S rRNA sequencing demonstrated that FAJ specifically restructures the gut microbiota in obese individuals, significantly elevating the relative abundance of beneficial genera, including Enterococcus, Parabacteroides, and Bifidobacterium (p < 0.05). Concurrently, FAJ enhanced glycolytic activity, suggesting a potential role in metabolic regulation. Collectively, these findings confirm that L. plantarum-fermented FAJ combines favorable sensory properties and safety with promising anti-obesity effects mediated through gut microbiome modulation and metabolic pathway activation. This study provides a critical scientific foundation for designing next-generation functional fermented beverages with targeted health benefits. Full article

Daqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation. While high-temperature (HT-Daqu, 65 °C) and medium-temperature (MT-Daqu, 60 °C) variants are known to produce different liquor aromas, systematic comparisons of their microbial and physicochemical dynamics remain limited. This study integrated physicochemical assays (moisture, starch, acidity, enzymatic activity) with 16S rRNA and ITS (Internal Transcribed Spacer) sequencing to analyze HT-Daqu (HQ1–HQ3) and MT-Daqu (MQ1–MQ3) from Sichuan breweries. Results revealed that HT-Daqu exhibited significantly lower moisture (p < 0.05) and starch content (p < 0.05) but higher acidity (p < 0.05) compared to MT-Daqu. Enzymatic activities were generally reduced in HT-Daqu, except for neutral protease. Microbial profiling revealed distinct microbial dynamics between HT-Daqu and MT-Daqu: HT-Daqu harbored thermophilic Bacillus (40–60% relative abundance) with reduced fungal diversity, while MT-Daqu prioritized fungal consortia—Aspergillus dominated MQ1 (78%) and Saccharomyces transiently peaked in MQ2 (35%)—which correlated with enhanced saccharification enzyme activities and esterification potential. Alpha-diversity indices confirmed higher bacterial diversity in HT-Daqu and greater fungal richness in MT-Daqu. Correlation networks highlighted temperature-driven linkages, such as Bacillus positively associating with acidity. These findings elucidate the trade-offs between microbial stress adaptation and metabolic efficiency under different thermal regimes, providing actionable insights for optimizing Daqu production through targeted microbial management and temperature control to enhance liquor quality. Full article

Dairy products—encompassing yogurt, kefir, cheese, and cultured milk beverages—are emerging as versatile, food-based modulators of gut microbiota and host physiology. This review synthesizes mechanistic insights demonstrating how live starter cultures and their fermentation-derived metabolites (short-chain fatty acids, bioactive peptides, and exopolysaccharides) act synergistically to enhance microbial diversity, reinforce epithelial barrier integrity via upregulation of tight-junction proteins, and modulate immune signaling. Clinical evidence supports significant improvements in metabolic parameters (fasting glucose, lipid profiles, blood pressure) and reductions in systemic inflammation across metabolic syndrome, hypertension, and IBS cohorts. We highlight critical modulatory factors—including strain specificity, host enterotypes and FUT2 genotype, fermentation parameters, and matrix composition—that govern probiotic engraftment, postbiotic yield, and therapeutic efficacy. Despite promising short-term outcomes, current studies are limited by heterogeneous designs and brief intervention periods, underscoring the need for long-term, adaptive trials and integrative multi-omics to establish durability and causality. Looking forward, precision nutrition frameworks that harness baseline microbiota profiling, host genetics, and data-driven fermentation design will enable bespoke fermented dairy formulations, transforming these traditional foods into next-generation functional matrices for targeted prevention and management of metabolic, inflammatory, and neuroimmune disorders. Full article

Humulus lupulus L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop “cones”, are traditionally used in Bulgaria to prepare sourdough starters or “kvass”. Drawing from a review of historical and linguistic sources and ethnographic information collected by the authors, this study aims to define the traditional preparation of bread with hop sourdough, starting from the preparation of the hop cone decoction. Archival materials and early cookbooks attest to a rich tradition where hop-infused bread was valued for its distinctive flavor and preservative qualities. Fieldwork conducted in Bulgaria and among Bulgarian diasporas in Moldova provided insights into the continuity of these practices, underscoring the persistence of these traditional preparations despite modern industrial pressures. Ethnographic interviews and participant observations highlighted the ritualistic preparation of hop kvass and its role in community identity. The effect of hops on dough’s rheological properties and the quality features of bread were also reviewed. An increase in dough stability and resistance to elongation were generally reported, with a reduction in bread volume and porosity, especially with hop sourdough levels above 30%, but the incorporation of bioactive molecules was responsible for antioxidant, antimicrobial, and flavoring properties. Possible prospects for using hops in the food industry, based on the biological properties of this resource-rich plant, are outlined with a multidisciplinary approach. 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

During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product. The developed method involves obtaining a BSG extract (plant-based milk), followed by filtration to remove insoluble residues and subsequent fermentation to produce vegan BSG-based yogurt-like products, with and without the addition of sucrose, as well as pectin, guar gum, and konjac gum as stabilizers. The samples were analyzed for pH, moisture and protein content, water activity (Aw), color, viscosity, and syneresis, and were also subjected to an organoleptic evaluation. Fermentation with starter cultures yielded BSG-based yogurt-like products with an optimal pH (~4.0), which, combined with Aw values below 0.95, ensures microbiological safety by inhibiting the growth of pathogenic and spoilage microorganisms. Due to phase separation, the use of stabilizers was necessary to achieve a yogurt-like texture. Their application also contributed to a reduction in syneresis—sometimes even preventing its occurrence—and led to an increase in viscosity, which ranged from 0.162 to 0.463 Pa·s, depending on the stabilizer used. The moisture content of fermented BSG extracts ranged from 88.2% to 91.7%. All samples showed similar protein content, approximately 50% on a dry matter basis. Furthermore, organoleptic assessment (5-point scale) revealed that sensory characteristics varied depending on the stabilizer and sugar used. The yogurt-like variant formulated with 0.5% pectin and 1% sucrose received the highest acceptance score (4.0), indicating good sensory quality. Full article

Growing evidence supports the use of nitrate-reducing bacterial strains as probiotics to enhance the benefits of nitrate metabolism for both oral and systemic health. This study aimed to test the nitrate reductase activity of Levilactobacillus brevis CD2 (DSM-27961/CNCM I-5566), a strain widely used as a starter culture in fermented foods and recognized for its multifaceted health-promoting probiotic properties. We also sought to determine whether the probiotic lysate enhances nitrate reduction ex vivo using six salivary samples from healthy subjects while evaluating its potential influence on pH and buffering capacity. Considering the established link between lactate metabolism and nitrite production, we assessed the salivary levels of D-lactate after a 3-hour incubation with or without Lv. brevis. The results indicate that Lv. brevis CD2 exhibits significant intrinsic and concentration-dependent nitrate reductase activity. Additionally, treatment with Lv. brevis for 3 h significantly increased nitrite generation across all saliva samples, with further enhancement observed after the addition of exogenous nitrates. Lv. brevis also significantly improved salivary pH and buffering capacity, particularly when combined with nitrate. Furthermore, the probiotic treatment resulted in reduced levels of salivary D-lactate. To further support and validate our in vitro and ex vivo findings, we evaluated the oral nitrate-reducing activity in saliva samples from healthy individuals treated for four weeks with Lv. brevis CD2 lozenges. Of note, the results indicated that the probiotic group showed a significant increase in oral nitrate-reducing capacity compared to baseline and placebo after four weeks of treatment. Overall, our study suggests that Lv. brevis CD2 acts as a nitrate-reducing probiotic, providing new insights into its health benefits and complementing findings from previous studies. Full article

In this study, the total phenolic and anthocyanin contents, antioxidant activity, color, pH, serum separation, water holding capacity (WHC), rheology, texture and viscosity of cranberry (Cornus mas L.)-enriched yogurt were determined. The addition of cranberries (5–15%) to yogurt resulted in a proportional increase in antioxidant activity, total anthocyanin and phenolic contents. In yogurt samples to which cranberries were added, the WHC increased, while the serum separation values decreased. Due to the red color of the cranberry fruits, the L* (lightness) and b* (yellowness) values decreased, and the a* (redness) values increased (p < 0.05). The sensory evaluation showed that the 10% (w/w) cranberry-added yogurt had the highest general acceptability score when compared to the other samples. Also, it was found that the addition of 10% (w/w) cranberries to the yogurt samples contributed positively to the physicochemical (textural properties, rheological behavior, color and serum separation) and biochemical (antioxidant activity, phenolics and anthocyanins) properties of the samples. The addition of cranberries to yogurt influenced the growth of microbial populations. The number of starter bacteria (counts for Lactobacillus delbrueckii subsp. bulgaricus) in the yogurt samples with cranberries was slightly lower than in the control sample; but was at an acceptable level. E. coli and coliform bacteria were not detected in either the control yogurt sample or the samples with added cranberries. In conclusion, the addition of 10% (w/w) cranberries to yogurt can be recommended in order to achieve acceptable physical and sensory properties as well as the enrichment of yogurt with nutritional and functional aspects. Full article

This study aimed at producing a sourdough bread supplemented with two marine algae powders of Ulva lactuca and Gelidium corneum at 2.5, 5, 7.5, and 10% (w/w, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bacteria (LAB) combinations (LCS1, LCS2, and LCS3). The phytochemical composition, nutritional value, organoleptic properties, and acceptability of algae bread by consumers were then assessed. Good results were obtained for enriched bread with Gelidium at 2.5% (GB1) with a reducing sugar of 0.77 ± 0.1%, total sugar of 36.90 ± 3.15, and protein content of 8.3 ± 0.2%. While total phenolic content was 8.32 ± 1.20 mg GAE/g DW, total flavonoids was 225.00 ± 11.31 mgQE/g DW, and the antioxidant activity ranged from 71.05 ± 3.71 to 82.93 ± 3.61%. Regarding enriched bread with Ulva at 10% (UB12), reducing sugar was 0.48 ± 0.03%, total sugar was 45.45 ± 5.75%, and protein content was 3.7 ± 0.07%. The total phenolic content value was 6.45 ± 1.19 mg GAE/g DW, total flavonoids was 191.20 ± 12.52 mgQE/g DW, while the antioxidant activity values ranged from 52.06 ± 6.21 to 80.51 ± 1.72%. Microbiological analysis showed that all pathogenic bacteria were not detected in algae bread. The consumer acceptability test revealed that bread enriched at the level of 10% of algae powder was significant for the five selected criteria (general appearance, crumb color, odor, taste, and texture). Traditional bread supplemented with Gelidium powder at 2.5% and Ulva powder at 10%, prepared with combined sourdough (LCS1), showed good antioxidant and nutritional properties and consumer acceptance. Full article

Lactic acid bacteria (LAB) are known as producers of various antimicrobial compounds. Among these, bacteriocins have attracted considerable interest because of their potential use as natural food preservatives. The aim of this study was to identify potential strains from Egyptian sources that have unique antibacterial activity for possible future use. In this current study, 835 LAB strains were isolated from different Egyptian sources such as meat, salted fish, chicken byproducts, dairy products, and a starter for fermentation. The bacteriocin activity of cell-free culture supernatants was tested using the spot-on-lawn method against eight indicator strains. As a result, 237 isolates were found to produce bacteriocin-like substances (BLS). According to their antimicrobial spectra, they were classified into three groups: the broad spectrum group (2.1% of isolates), the middle spectrum group (15.2% of isolates), and the narrow spectrum group (82.7% of isolates). 16S rDNA sequencing showed that all isolates belonged to LAB strains such as Lactobacillus, Enterococcus, Carnobacterium, Weissella, and Leuconostoc. Egyptian materials were found to be promising sources of bacteriocin-producing LAB. The BLS generated from LAB in this current work have a diverse antimicrobial spectrum against numerous bacterial hazards, including Listeria. The new strains identified in this study were shown to have characteristic antimicrobial spectra and can be used in the future as effective preservatives in the food industry. Full article