Search Results (205)

This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products. Full article

Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L. plantarum) isolates, a potential starter species underexploited for MLF, from China’s Jiaodong Peninsula wine regions through polyphasic analysis. Thirty strains with high tolerance to wine stress conditions and efficient malate metabolism were selected. Among these, two high-performance strains, P101 and J43, exhibited superior MLF kinetics. Their applications had almost no effect on the wine’s basic physicochemical parameters, color parameters, and individual phenolic contents. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) analysis revealed that these strains significantly enhance key aroma compound contents in wines, including ethyl acetate, ethyl lactate, ethyl 2-methylbutyrate, and nerol, contributing more floral and fruity aroma characteristics. These indigenous L. plantarum strains, novel microbial starter cultures, demonstrate dual functionality in enhancing wine quality through controlled fermentation while supporting microbial biodiversity through the development of region-specific strain resources. Full article

Carob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the role of different leavening strategies: commercial baker’s yeast (LB), a selected starter culture, Lactiplantibacillus plantarum SL31 and Saccharomyces cerevisiae SY17 (LI), and a type I sourdough (LS). Dough rheology, microbial dynamics, bread quality, acceptability, and shelf-life were assessed. Results showed that the inclusion of carob pulp flour enhances the nutritional profile while maintaining satisfactory technological performance. The leavening strategy strongly influenced the final products: breads made with commercial yeast displayed high volume and softness but were less stable during storage; LS breads achieved greater microbial stability but were limited by excessive acidity and reduced sensory acceptance; breads obtained with the selected starter culture offered the most balanced outcome, combining moderate structure with enhanced flavor and consumer preference. Overall, the findings demonstrate the feasibility of incorporating carob pulp flour into bakery products and highlight the potential of tailored starter cultures as a promising compromise between technological performance, sensory quality, and shelf-life. Future work should optimize fermentation approaches to further enhance consumer appeal and support industrial application. Full article

The study provides valuable insights into the sustainable utilization of edible tuber peels from the high mountains of the Argentinian Puna, which constitutes promising reserves of bioactive phenolic compounds with the potential to enhance the biofunctional properties of lactic acid bacteria. Thirty-two extracts derived from peels of different varieties of tubers, such as Oxalis tuberosa Mol., Ullucus tuberosus Caldas, and Solanum tuberosum L. were incorporated into lactobacilli cultures and individually evaluated. These selectively enhance the development of the probiotic strain Lactiplantibacillus plantarum ATCC 10241 and of Lacticaseibacillus paracasei CO1-LVP105 from ovine origin, without promoting the growth of a pathogenic bacteria set (Escherichia coli O157:H12 and ATCC 35218, Salmonella enterica serovar Typhimurium ATCC 14028, and S. corvalis SF2 and S. cerro SF16), in small amounts. To determine the main phenolic group concentrated in the phytoextracts, a bio-guided study was conducted. The most significant results were obtained by O. tuberosa phytochemicals added to the culture medium at 50 µg/mL, yielding promising increases in biofilm formation (78% for Lp. plantarum and 43% for L. paracasei) and biosurfactant activity (112% for CO1-LVP105 strain). These adaptive strategies developed by bacteria possess key biotechnological significance. Furthermore, the bio-detoxification capacity of phenol and o-phenyl phenol, particularly of the novel strain CO1-LVP105, along with its mode of action and genetic identification, is described for the first time to our knowledge. In conclusion, lactobacilli strains have potential as fermentation starters and natural products, recovered from O. tuberosa peels, and added into culture media contribute to multiple bacterial biotechnological applications in both health and the environment. Full article

Dairy products harbor complex and dynamic microbial communities that contribute to their sensory properties, safety, and cultural distinctiveness. Raw milk contains a diverse microbiota shaped by seasonality, storage conditions, lactation stage, animal health, farm management, and genetics, serving as a variable starting point for further processing. Fermentation, whether spontaneous or starter driven, selects for subsets of lactic acid bacteria (LAB), yeasts, and molds, resulting in microbial succession that underpins both artisanal and industrial products such as kefir and cheese. Kefir represents a balanced LAB–yeast symbiosis, with species composition influenced by grain origin, milk type, and processing parameters, whereas the cheese microbiota reflects the interplay of starter and non-starter LAB, coagulants, ripening conditions, and “house microbiota”. Methodological factors—including DNA extraction, sequencing platform, and bioinformatic pipelines—further impact the reported microbial profiles, highlighting the need for standardization across studies. This review synthesizes current knowledge on raw milk, kefir, and cheese microbiomes, emphasizing the biological, technological, environmental, and methodological factors shaping microbial diversity. A holistic understanding of these drivers is essential to preserve product authenticity, ensure safety, and harness microbial resources for innovation in dairy biotechnology. Full article

Lactic acid bacteria are beneficial for food biopreservation by inhibiting not only bacteria but also fungi. However, reports on the control of fungi, especially yeasts, by lactic acid bacteria are limited. In this study, strain 3121M0s derived from Mongolian traditional fermented milk, airag, was selected with relatively high antiyeast activity among 236 strains, and identified as Lactiplantibacillus plantarum. The activity was exhibited under acidic conditions and remained stable after heating. It was also highly resistant to catalase and proteases, indicating that the primary antiyeast substances of 3121M0s were neither H₂O₂ nor peptides. Then, organic acids (lactic acid, acetic acid, 4-hydroxyphenyllactic acid, 4-hydroxybenzoic acid, and 3-phenyllactic acid) were detected and quantified in the ethyl acetate extract of the 3121M0s culture supernatant. Among them, only acetic acid showed antiyeast activity on its own, and the activity was enhanced by lactic acid or 3-phenyllactic acid. Compared to the type strain of L. plantarum, the production of lactic acid from 3121M0s was almost equal, but acetic acid and 3-phenyllactic acid were about 1.5 times higher. These results suggest that strain 3121M0s would be useful as a biopreservative starter for fermented foods susceptible to yeast contamination due to being produced in open environments without final sterilization. Full article

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (Theobroma cacao) and coffee pulp (Coffea arabica) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessments of amylolytic, proteolytic, and phytase activities, CO₂ production, acidification capacity, and exopolysaccharide (EPS) synthesis. Saccharomyces cerevisiae YCTA13 exhibited the highest fermentative performance, surpassing commercial baker’s yeast by 52.24%. Leuconostoc mesenteroides LABCTA3 showed a high acidification capacity and EPS production, while Lactiplantibacillus plantarum 20B3HB had the highest phytase activity. Six yeast–LAB combinations were formulated as mixed starter co-cultures and evaluated in sourdough breadmaking. The B3Y14 co-culture (LABCTA3 + YCTA14) significantly improved the bread volume and height by 35.61% and 17.18%, respectively, compared to the commercial sourdough starter, and reduced crumb firmness by 59.66%. Image analysis of the bread crumb revealed that B3Y14 enhanced the crumb structure, resulting in greater alveolar uniformity and a balanced gas cell geometry. Specifically, B3Y14 showed low alveolar regularity (1.16 ± 0.03) and circularity (0.40 ± 0.01), indicating a fine and homogeneous crumb structure. These findings highlight the synergistic potential of selected allochthonous yeast and LAB strains in optimizing sourdough performance, positively impacting bread texture, structure, and quality. Full article

Due to the increasing interest in probiotic components to improve quality of life, this study aimed to investigate the bioactive potential of a paraprobiotic derived from a selected strain of probiotic lactic acid bacteria (Lacticaseibacillus paracasei MIUG BL80) on Saccharomyces cerevisiae MIUG D129, used as a cellular model organism. The paraprobiotics (inactivated cells) were obtained through a combination of ultrasonic and conventional heat treatments. It was observed that adding more than 10 % of the paraprobiotic suspension to the cultivation medium of yeast had a positive influence on the metabolic activity of the starter culture (S. cerevisiae). The specific growth rate increased from 0.227 in the control sample to 0.507 in the sample with 15% paraprobiotic supplementation (S3), while the generation time decreased from 4.403 h to 1.972 h. This suggests that adding probiotics to the cultivation medium enhances the metabolic performance of S. cerevisiae cells. Additionally, an improvement in yeast cell viability during wet biomass storage (from 48 h to 14 days at 4 °C) was observed. Full article

Potentially probiotic yeasts isolated from foodstuffs can be used as components in functional fermented beverages. To date, there have been no reports on the use of Saccharomyces cerevisiae var. boulardii, Pichia kudriavzevii, Metschnikowia pulcherrima, or Hanseniaspora uvarum isolates in the production of a traditional Polish beverage called underbeer (podpiwek). The aim of the study was to determine the usefulness of six isolates of the above-mentioned species as starter cultures for the fermentation of underbeer. First, the important characteristics of the yeasts, like ethanol tolerance and H₂S production, were examined. In the next stage, the wort was fermented by the tested yeasts, and cell viability, fermentation vigor, sugar assimilation, and production of metabolites, as well as properties of the beverage (pH, titratable acidity, color, and turbidity), were determined. Saccharomyces yeasts tolerated the addition of ethanol up to 16% (v/v), while Pichia, Metschnikowia, and Hanseniaspora tolerated up to 10% (v/v) ethanol, and all except H. uvarum produced H₂S. The yeasts remained viable in the beverages for 1 month at the required level, utilized glucose, fructose and partially complex carbohydrates, and produced ethanol (S. cerevisiae, P. kudriavzevii, and M. pulcherrima) and organic acids such as tartaric, malic, and citric acid. The underbeers became sour and showed varying turbidity and a color corresponding to pale-amber beers. All tested strains produced fermented beverages that were low- or non-alcoholic with different properties. This experiment may be a starting point for research into regional products as probiotic or synbiotic foods; however, further research is required for selection of the best strains for underbeer fermentation. Full article

The objective of this study was to perform a preliminary in vitro characterization of Lactiplantibacillus plantarum BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays assessed its viability, probiotic properties, and safety for use in food formulations. The strain was characterized through morphological and biochemical tests, carbohydrate fermentation profiling, and various in vitro assays based on FAO/WHO criteria for probiotic selection. These included proteolytic activity, auto-aggregation capacity, tolerance to simulated gastric juice and bile salts, antimicrobial activity, and resistance to sodium chloride, nitrite, and low pH. Safety evaluations were also performed by testing antibiotic susceptibility, hemolytic activity, and DNAse production. The results showed that L. plantarum BG112 exhibited strong tolerance to adverse environmental conditions typically found during sausage fermentation and ripening, along with significant inhibitory activity against pathogenic bacteria, such as Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. The strain also demonstrated no hemolytic or DNAse activity and presented a favorable antibiotic sensitivity profile, meeting key safety requirements for probiotic use. Further studies using meat matrices and in vivo models are needed to validate these findings. This study contributes to the early-stage selection of safe and technologically suitable strains for use in fermented meat products. These findings support the potential application of L. plantarum BG112 as a safe and effective starter culture in the development of high-value, premium fermented meat products, aligned with current consumer demand for health-enhancing and natural foods. 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

Sea buckthorn (Hippophae rhamnoides) is a valuable plant rich in biologically active compounds, mainly found in its berries and leaves. The harvesting process, which includes pruning, freezing, and shaking, leaves behind large amounts of biomass and juice-pressing residues, typically composted. The aim of this study is to expand knowledge of the valorization of sea buckthorn secondary raw materials by applying an innovative pressure cyclic solid–liquid (PCSL) extraction method and to develop value-added functional food products. Extraction was performed in 20 and 60 cycles, each lasting from 2 to 10 min. The highest concentrations of proanthocyanidins (5.51 g_CE/L) and total phenolics (12.42 g_GAE/L) were obtained under prolonged conditions, but the L-4 extract (20 cycles × 2 min) was selected for kombucha production due to its favorable balance between efficiency and sustainability. Microbial safety evaluation showed that kombucha with sea buckthorn leaf extract exhibited significantly stronger antimicrobial activity against tested pathogens compared to green tea kombucha. Additionally, sensory analysis revealed higher consumer acceptability of beverages enriched with sea buckthorn extracts. Shotgun metagenomic analysis identified high microbial diversity in the M. gisevii MI-2 starter culture and fermented kombucha products (227 bacteria and 44 eukaryotes), most of which (92.5% bacteria, 77.8% eukaryotes) remain viable and contribute to fermentation dynamics. New biotechnological strategies and genetic modifications raise concerns about the safe use of microorganisms in food production. To address these issues, these findings provide a foundation for future strategies aimed at the safe application of beneficial microorganisms in food biotechnology and support the long-term goals of the European Green Deal by promoting sustainable biomass valorization and circular economy advancement in the food sector. Full article

The increasing consumer demand for minimally processed foods (MPFs) has highlighted the need for innovative preservation methods that ensure both safety and quality. Among promising biocontrol tools, bacteriophages—viruses that selectively destroy bacteria—have gained significant attention. This review explores the dual role of bacteriophages in the food industry. On one hand, they offer a natural, highly specific, and environmentally friendly means of controlling both pathogenic and spoilage bacteria in MPFs, contributing to improved food safety, extended shelf life, and reduced reliance on antibiotics and chemical preservatives. Their use spans primary production, bio-sanitization, and biopreservation. On the other hand, phages pose significant risks in fermentation-based industries such as dairy, where they can disrupt starter cultures and impair production. This review also examines the regulatory, technological, and safety challenges involved in phage application, including concerns about antibiotic resistance gene transfer, the presence of endotoxins, and scale-up limitations. Ultimately, this paper argues that with proper strain selection and regulation, bacteriophages can become valuable allies in sustainable food systems, despite their potential drawbacks. The application of strictly virulent bacteriophages as part of “green biotechnology” could enhance food quality and improve consumer health safety. By implementing the “farm to fork” strategy, bacteriophages may contribute to the production of health-promoting and sustainable food. Full article

In this study, 43 strains of Staphylococcus spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, and antibiotic susceptibility screening. Nine strains were selected for secondary screening based on safety criteria, fermentation characteristics, and acid and salt tolerance tests. Two optimal strains were identified—Staphylococcus saprophyticus LH-5 and Latilactobacillus sakei OFN-11—demonstrating excellent compatibility and no mutual antagonism. Both strains were non hemolytic, catalase positive, susceptible to some of the antibiotic tested, and did not produce hydrogen sulfide, mucus, or gas. These favorable fermentation characteristics included lipase/protease production, amino acid decarboxylase negativity, and salt and acid tolerance. Application experiments in fermented sausages were analyzed for 55 volatile compounds, related to meaty, fruity, and fatty aroma profiles compared to commercial starter cultures. The formulation including the selected strains exhibited lower acidity than its commercial unterparts while maintaining superior sensory and physicochemical attributes. These findings suggest that the S. saprophyticus LH-5 and L. sakei OFN-11 consortium holds promising potential as a starter culture for fermented meat products, offering technological advantages to become a fermentation agent that meets the preferences of Chinese consumers. Full article

Yeasts isolated from fermented plant-based sources—boza, pickles, and chickpeas—were evaluated for probiotic potential. Among 18 colonies, seven isolates showing no hemolytic activity were selected and identified: Pichia kudriavzevii (four isolates), Kazachstania exigua, Hanseniaspora uvarum, and Saccharomyces cerevisiae. Most isolates were able to survive under low pH and bile salt conditions, simulating the environment of the gastrointestinal tract (5.62–8.59 log CFU/mL) and tolerated NaCl concentrations up to 6–8% (w/v). All isolates exhibited antibiotic resistance; however, their susceptibility to antifungals varied. While P. kudriavzevii DD_B_M88 exhibited the highest hydrophobicity (63.07%), isolate auto-aggregation increased to 53–95% after 24 h. Most isolates showed a great capability to co-aggregate with pathogens and inhibited them significantly (up to 98.72%), except for S. cerevisiae DD_NB_M90. The selected three isolates and their cell-free supernatants, up to a certain concentration, showed no significant cytotoxicity on Caco-2 cell line. Eventually, six isolates, excluding S. cerevisiae DD_NB_M90, fulfilled the probiotic criteria, and can serve as probiotic starter cultures for alternative food production. Full article