Search Results (6,092)

The efficiency of anaerobic digestion (AD) of lignocellulosic biomass is strongly determined by biomass yield, chemical composition, and bioavailability, all of which undergo substantial seasonal variation. However, integrated analyses linking these factors with AD performance, process kinetics, and energy-economic efficiency remain limited. This study aimed to evaluate the effect of seasonal variability in the chemical composition of Helianthus annuus biomass on AD efficiency from a technological and economic perspective. The novelty of this study lies in integrating seasonal changes in biomass composition with AD kinetics, CH₄ productivity per hectare, and CHP techno-economic performance to identify the optimal harvest window for Helianthus annuus. The experiments were conducted using biomass harvested from June to December. The results showed significant (p < 0.05) variability in biomass properties, including a progressive increase in lignocellulosic fractions over the growing season, with neutral detergent fiber (NDF) increasing from 30.58 ± 1.8 to 66.58 ± 3.1% TS and acid detergent lignin (ADL) from 5.13 ± 0.5 to 10.35 ± 0.9% TS, accompanied by a decline in substrate bioavailability. The maximum CH₄ yield of 258 ± 13 mL/g VS was obtained in August, with a process rate of 29.0 ± 3.4 mL/g VS·d and the highest utilization of methane potential, reaching 62.5 ± 3.8% (BMP_CH4/TBMP). Correlation and regression analyses indicated that ADL and NDF were the strongest empirical predictors of AD performance within the analyzed dataset, showing a negative association with both CH₄ production yield and kinetics (R² up to 0.86), whereas reducing sugars had a stimulatory effect. Multiple regression models showed high predictive performance, with R² = 0.889 for BMP_CH4. The highest energy and economic efficiency was achieved in summer. In August, CH₄ production reached 3214 ± 596 m³/ha, corresponding to 11.2 ± 2.1 MWh/ha of electricity and a net result of 1559 ± 417 EUR/ha. Increased lignification in the later part of the season led to reduced process efficiency and a deterioration of the economic balance. From a practical perspective, these results demonstrate that harvest scheduling should be based on the trade-off between biomass quantity and biodegradability rather than on biomass yield alone. Full article

The development of bio-based active packaging materials has gained increasing attention as a sustainable alternative to synthetic plastics. In this study, chitosan-based films incorporating yerba mate kombucha infusion (YMK-I) were developed and fully characterized. Films were prepared using different YMK-I concentrations (25–100% v/v) as solvent, with acetic acid-based chitosan films as controls. The infusion showed pH 2.5, titratable acidity of 3.5%, total solids of 6%, high phenolic content (1085 mg GAE/L), and reducing sugars (18.3 g/L). Acetic and lactic acids were identified by high-performance liquid chromatography (HPLC). Minimum Inhibitory Concentration (MIC) values ranged from 0.03 µg/mL for Staphylococcus aureus to 0.3 µg/mL for Escherichia coli and Pseudomonas aeruginosa. Rheological results indicated that YMK-I performed similarly to acetic acid as a solvent. Fourier Transformed Infrared with Attenuated Total Reflectance (FTIR-ATR) suggested interactions between chitosan and bioactive compounds. Thermal analyses showed that YMK-I acted as a plasticizer and introduced thermolabile components, altering glass transition and degradation behavior. Increasing YMK-I content reduced tensile strength and increased elongation, indicating greater flexibility, while water vapor permeability increased due to hydrophilic compounds. Films enriched with YMK-I exhibited high antioxidant activity (Radical Scavenging Activity > 85%) and strong antimicrobial effects (>98% inhibition) against E. coli and S. aureus. These results highlight the potential of chitosan–kombucha films as multifunctional materials for specialized applications. Full article

Koji production is a critical process that determines the flavor and quality of the final soy sauce product. However, the complex mechanisms underlying microbial metabolism and the evolution of the physicochemical environment still require further analysis. This study focuses on three parallel koji rooms in an industrialized koji fermentation process. This work tracked the dynamics of physicochemical indices, volatile flavor compounds, and microbial communities over a full 40 h cycle. Data integration and correlation analysis elucidated the close linkage between the microbial community, the fermentation environment, and flavor formation. Koji moisture declined gradually, with faster losses at later fermentation stages. This physiological dehydration arose from microbial metabolic heat, forced aeration and structural loosening of koji, not simple physical evaporation. System pH displayed a typical U-shaped trend across fermentation. Values dropped early, most likely driven by accumulating organic acids, before rising from mid to late fermentation. This pH rebound was tentatively attributed to ammonia release from proteolytic breakdown, which may neutralize acidic compounds. These observations cast doubt on the conventional assumption that organic acid levels may be reliably estimated solely from pH measurements. Physicochemical analysis showed continuous accumulation of amino acid nitrogen (0.6–0.9 g/100 g) and total acidity throughout fermentation. By contrast, reducing sugar concentrations differed across individual koji rooms, presumably owing to divergent microbial adaptation in early fermentation. A total of 77 common compounds were identified, among which 13 key odor-active compounds with OAV ≥ 1, such as 4-vinylguaiacol and 3-methylbutyraldehyde, constitute the characteristic flavor profile of soy sauce starter culture. High-throughput sequencing uncovered a distinct ecological pattern: eukaryotic communities, dominated by Aspergillus oryzae, converged under controlled regulation. While prokaryotic communities differentiated dynamically, driven by spatial heterogeneity in the semi-open fermentation environment. Spearman correlation analysis further indicated potential functional partitioning: high-abundance taxa (e.g., Aspergillus oryzae, Weissella) were predominantly associated with macromolecular substrate degradation, whereas rare low-abundance taxa (e.g., Alternaria) displayed significant correlations with the biosynthesis of key characteristic flavor compounds. This study clarifies the synergistic regulatory mechanisms linking physicochemical conditions, microbial metabolism, and flavor precursor formation during industrial koji production. The findings establish a scientific foundation for optimizing process parameters and achieving standardized quality control in soy sauce manufacturing. Full article

Studies aimed at identifying genotypes tolerant to water deficit are essential for the development of superior plant materials adapted to regions with limited water availability, such as the Brazilian Semi-Arid. This study evaluated the physiological, biochemical, and enzymatic responses of Stylosanthes spp. subjected to different levels of water availability (60%, 40%, and 20% of pot capacity). The experiment was conducted using a completely randomized design using a 3 × 2 factorial scheme, comparing the accession BGF 11-001 and the cultivar BRS-Bela (cv. Bela). Physiological traits, biochemical variables, and antioxidant enzyme activity were analyzed. The accession BGF 11-001 showed resilience under water deficit, maintaining high chlorophyll content even under severe stress. This response was associated with increased accumulation of amino acids such as proline, as well as enhanced antioxidant activity, indicating a tolerance mechanism based on osmotic adjustment and cellular protection. In contrast, cv. Bela exhibited higher sensitivity to water stress, with a pronounced reduction in photosynthetic pigments and greater accumulation of compatible solutes, including total soluble proteins, reducing sugars, amino acids, and proline, without significant activation of antioxidant enzymes. Overall, the results demonstrate that the genotypes adopt distinct strategies to cope with water stress, with BGF 11-001 being more efficient in activating defense mechanisms. Therefore, BGF 11-001 has agronomic potential for cultivation in drought-prone regions and is a promising genetic resource for forage breeding programs aimed at improving drought tolerance. Full article

N-hydroxypipecolic acid (NHP) is a key mobile signal in systemic acquired resistance in plants, and its glycosylation has been proposed to regulate immune signaling. Previous studies have demonstrated that the UDP-glycosyltransferase UGT76B1, known as an SA glycosyltransferase in Arabidopsis thaliana, also catalyzes NHP glycosylation. In this study, we re-evaluated NHP glycosylation activity of UGT76B1 using an in vitro enzyme-coupled fluorescence assay that quantitatively detects UDP released during UDP-sugar-dependent glycosylation. Unexpectedly, our biochemical analyses demonstrated that UGT76B1 lacks genuine glycosylation activity toward NHP under the in vitro assay conditions tested, although this system clearly detected UGT76B1 activity toward salicylic acid (SA), as well as the activities of UGT74F1 and UGT72B1 toward SA and hydroquinone, respectively. To explore potential UGTs responsible for NHP glycosylation, we evaluated the enzymatic activities of 41 UGT candidates successfully expressed in Escherichia coli, which are selected based on transcriptomic responses to tenoxicam treatment, molecular docking simulations using AlphaFold3/AutoDock Vina, phylogenetic criteria, and previous reports. Within this selected and successfully expressed UGT panel, none exhibited authentic NHP glycosylation activity, although this does not preclude the possibility that other members of the Arabidopsis UGT family possess NHP glycosyltransferase activity. Our findings challenge the prevailing view that UGT76B1 is the primary glycosyltransferase for NHP in A. thaliana and indicate that NHP metabolism may rely on undiscovered non-canonical enzymes or distinct metabolic pathways that warrant further investigation. Full article

Grape pomace is one of the most abundant byproducts of the wine industry. This by-product contains many valuable bioactive substances, including polysaccharides, amino acids, and polyphenols. To enable its effective reuse, this study developed and optimized a micelle-assisted extraction process using a 2% (w/w) decyl glucoside solution aqueous as an extraction medium. The influence of key process parameters—the pomace-to-medium ratio, extraction temperature, and extraction time—was systematically evaluated to determine their impact on extraction yield and the physicochemical properties of the recovered compounds. Extraction efficiency was assessed by determining total phenolic content (TPC) and antioxidant capacity (DPPH, ABTS) using UV-VIS spectrophotometry and by determining selected phenolic compounds, amino acids, and sugars using Ultraperformance Liquid Chromatography Coupled with Tandem Mass Spectrometry (UPLC-MS/MS) The results demonstrated that all the parameters investigated significantly influenced the recovery of bioactive substances. The developed decyl glucoside-based micellar extraction proved to be an efficient, low-temperature, and environmentally favorable method for valorizing grape pomace, offering strong potential for cosmetic and related applications. Full article

Light is a critical environmental cue regulating development and quality in edible fungi, yet the effects of dynamic light regimes (for example, transitions from white to blue light) remain poorly understood. We systematically investigated how white-light pretreatment duration (0, 4, 8, or 12 h) and two blue-light regimes—B6 (6 h blue followed by white until harvest) and Bc (continuous blue until harvest)—affect fruiting-body development, yield, color, textural properties, and nutritional quality of Pleurotus pulmonarius. The experiment was conducted at a single commercial production facility in Zhejiang Province, China, using the commercial strain P. pulmonarius (cultivar ‘Jinxiu’). Two-way ANOVA revealed significant interactions between white-light pretreatment and blue-light regime for cap a* value (red-green), cap width, cap hardness and chewiness, stipe hardness, number of fruiting bodies, and several nutrient components. All dynamic light regimes reduced cap L* value (lightness) and b* value (yellow-blue); continuous blue (Bc) produced a darker cap. Yield responses to blue-light duration depended on pretreatment: without white pretreatment, Bc outperformed B6, whereas with 4–12 h white pretreatment B6 produced higher yields. Relative to the control (CK), all dynamic regimes significantly increased total free amino acids and essential amino acids. Except for W4B6 and W12B6, all other treatments significantly increased crude protein; total soluble sugar, crude fat, and crude fiber decreased in most treatments compared to CK. These results indicate that an optimized transition from white to blue light can synergistically improve the color, nutritional quality and yield of P. pulmonarius. The W8Bc regime (8 h white pretreatment followed by continuous blue until harvest) produced the highest cap chewiness (21.65 N·mm) and free amino acid content (3110.44 μg·g⁻¹), the darkest cap color, and the top comprehensive score in the entropy-weighted TOPSIS evaluation, despite ranking second in yield and high-quality rate. Under the conditions tested (single cultivar ‘Jinxiu’ at one production base), we recommend the W8Bc light regime as suitable for industrial cultivation of Pleurotus pulmonarius. However, it should be noted that these findings cannot be generalized to the entire species without further validation across multiple strains and multiple locations. Full article

Optimizing nutrient management is critical for enhancing crop productivity and grain nutritional quality in reclaimed soils, where poor soil fertility and salinity often limit barley cultivation. In that context, this study evaluated the effects of NPK fertilization on barley grain metabolism in reclaimed soil, using four barley cultivars (Betaone, Heuknuri, Nurichal, and Sogang) under fertilized (F) and non-fertilized (NF) conditions. Chemical fertilization (N–P₂O₅–K₂O = 88–72–36 kg ha⁻¹) increased crude protein (CP) concentrations in Heuknuri and Sogang by over 30%, while reducing the soluble sugar content by 15–24%. In contrast, starch content remained relatively stable across all cultivars. Gas chromatography–mass spectrometry (GC–MS) profiling revealed that fertilization caused only modest changes in grain primary metabolism, including increased fatty acids (oleate, linoleate), alongside consistent accumulation of amino acids related to nitrogen assimilation (asparate, asparagine, glutarate, proline). Two-way ANOVA and principal component analysis (PCA) revealed that the cultivar identity, rather than fertilization, was the dominant factor shaping metabolic variation, affecting 23 of 28 detected metabolites. Notably, Betaone and Heuknuri exhibited higher overall metabolite accumulation and stable metabolic profiles across treatments, suggesting better physiological adaptation to nutrient-deficiency stress. These results indicate that NPK fertilization under reclaimed soil conditions promotes nitrogen assimilation more than carbon storage, and grain metabolic changes are largely cultivar-dependent. However, the underlying regulatory mechanisms controlling carbon–nitrogen allocation and lipid metabolism under fertilization were not fully investigated and require further multi-omics and long-term field studies. Full article

The western honey bee (Apis mellifera) is increasingly exposed to environmental stressors that affect redox homeostasis, leading to imbalances in cellular functions. Natural bioactive compound-based nutritional strategies show promise in reducing oxidative stress while preserving redox signaling. In this study, we investigated the chemical composition, cytotoxicity, and redox-modulating effects of an aqueous extract of the edible mushroom Agaricus bisporus on the AmE-711 honey bee cell line. High-resolution Orbitrap LC–MS analysis revealed a chemically diverse extract comprising polyols, organic acids, amino acids, phosphorylated sugars, nucleotide derivatives, phenolic, and lipid-related compounds. Among the identified metabolites were mannitol, malic acid, citric acid, glutamic acid, and uridine diphosphate N-acetylglucosamine, providing a biochemical basis for potential metabolic and redox-related activity. Cell viability assays demonstrated that A. bisporus extract exhibited no significant cytotoxicity under the experimental conditions. Electron paramagnetic resonance (EPR) spectroscopy with the TEMPONE spin probe showed that untreated cells exhibited only minimal signal reduction (4.20%), while treatment with the extract alone caused a moderate decrease (12.08%), indicating the absence of reductive stress. Oxidative stress induced by hydrogen peroxide resulted in a pronounced TEMPONE signal reduction (37.88%), whereas co-treatment with the A. bisporus extract substantially attenuated this effect, lowering the signal reduction to 15.34%. These findings suggest that the aqueous A. bisporus extract may help preserve basal redox activity while attenuating peroxide-induced oxidative stress in AmE-711 honey bee cells. Rather than acting as a potent radical scavenger, the extract appears to function as a mild redox modulator or stabilizer under the tested conditions, which may be beneficial for honey bee cellular redox balance. These results support further investigation of physiologically appropriate A. bisporus-based dietary supplements for mitigating oxidative stress in apicultural systems. Full article

Honey has been appreciated for its medicinal properties since ancient times; it is known as a powerful antimicrobial agent, and as a result of the increase in antibiotic resistance of various bacterial strains, honey began to be used in complementary therapies to combat microbial infections. The study aimed to identify the antimicrobial potential of two honey varieties (Acacia honey and polyflora honey) with different botanical and geographical origins on standardized bacterial strains or isolated from patients, some of which showed antibiotic resistance. The physicochemical parameters of the honey varieties analyzed were: water content, impurities, pH of honey, acidity, mineral content, reducing sugar content, total phenol content, and antioxidant capacity (DPPH). The antibacterial potential of the honey varieties was assessed based on tests to determine cell viability and the capacity to inhibit biofilm formation. The Gram-positive strains studied were Staphylococcus aureus (ATCC25923), Staphylococcus aureus MRSA (ATCC43300), Streptococcus pneumoniae (ATCC49619), and the Gram-negative strain was Escherichia coli (ATCC25922). In addition, bacterial strains isolated from the patients were Staphylococcus aureus, Staphylococcus aureus MRSA, Streptococcus pneumoniae, and Escherichia coli. The results of the microbiological tests were correlated with the physicochemical parameters, suggesting that the content of polyphenolic compounds with antioxidant activity and acidic pH may contribute to the antimicrobial potential of honey. Also, statistical analyses indicated significant differences regarding the antimicrobial potential of honey on Gram-positive versus Gram-negative bacteria, standardized versus isolated bacteria from patients, but also for antibiotic-resistant bacteria compared to the other strains studied. Full article

Kombucha is traditionally produced by fermenting Camellia sinensis tea and sugar in a consortium of microorganisms called SCOBY (Symbiotic Culture Of Bacteria and Yeasts). Short- and medium-chain fatty acids and other organic acids in K are mainly produced by acetic acid bacteria, which contribute to the typical K taste. Coffee is one of the most widely consumed beverages in the world and one of the most traded commodities globally. Harvesting during coffee production generates tons of byproducts generally considered of low value, including cascara (CC), composed of dried pulp and skin, and leaves (CL). To date, few studies have investigated the production of short- and medium-chain fatty acids and monosaccharide’s profile during traditional kombucha fermentation, and their composition in kombuchas prepared from substrates other than C. sinensis is even scarcer. This study followed the changes in sugars and the production of short- and medium-chain fatty acids during K fermentation of black tea (BT), CC, and CL and associated their concentrations with physicochemical parameters (total soluble solids (TSS), pH, and titratable acidity (TA)) and the perceived acidity of the beverages evaluated by a trained panel and untrained consumers. BT K, a SCOBY, and 10% sucrose were added to infusions of arabica CC, CL, or BT. The mixture was fermented for 0, 3, 6, and 9 days. Organic acids were analyzed by GC-MS; sucrose and monosaccharides were analyzed by HPLC-RID. The Rate All That Apply (RATA) test was used for sensory analysis. Results were treated by ANOVA–Fisher and Pearson correlation tests with significance at p < 0.05. Glucose, fructose, arabinose, xylose, cellobiose and glycerol were identified in the infusions. On average, sucrose concentration decreased by 28% up to day 9, considering all K samples, accompanied by TSS decrease. Eight organic acids were semi-quantified, with acetic being the major acid in all beverages (8.4 to 1971 mg L⁻¹) and isovaleric being the lead minor acid (0.7 to 17.7 mg L⁻¹). Additional acids identified were: butanoic, 2-methylpropanoic, pentanoic, 3-methylpentanoic, hexanoic, and octanoic acids. TA values and sourness perceived by consumer assessors increased generally, even though in CC Ks, the acid concentration decreased by day 9. TA, sourness, and sparkling and fizzy mouthfeel correlated positively in all Ks. In general, although the total acid concentration was mainly higher on days 3 or 6, CO₂ formation, among other organic acids, probably increased TA and sourness on day 9. Although it is generally accepted that pH and organic acid concentrations are directly associated with sour taste, it is not possible to accurately predict and modify sour taste intensity in kombucha based only on these parameters, given that other factors, such as the production of CO_2, the existence of buffer systems, and the presence of sugars and other soluble solids, will probably affect the perceived acidity and sourness. Full article

Non-Saccharomyces yeasts (NSY) are increasingly investigated as biotechnological tools to diversify wine profiles and modulate fermentation outcomes. This study evaluated the enological behavior of two Chilean isolates, Starmerella bacillaris (SB) and Hanseniaspora uvarum (HU), in Sauvignon Blanc must from the Casablanca Valley under monoculture and sequential inoculation (NSY → Saccharomyces cerevisiae) at laboratory (500 mL) and microvinification (10 L) scales. In synthetic medium (150 g/L sugars), SB and HU showed incomplete sugar consumption, producing 4.25% and 8.50% v/v ethanol, respectively, compared with 9.16% v/v for S. cerevisiae. In laboratory-scale fermentation in real must, both strains completed fermentation in monoculture, with moderate reductions in ethanol production relative to the control. At the microvinification scale, monocultures yielded lower ethanol concentrations (11.90–12.50% v/v) than S. cerevisiae (13.50% v/v), whereas sequential fermentations converged toward control values. NSY treatments showed higher relative abundances of medium-chain ethyl esters associated with fruity and floral sensory attributes while maintaining acetic acid concentrations ≤ 0.50 g/L. These findings indicate that the effects of SB and HU depended primarily on fermentation strategy and process scale under the evaluated conditions. Full article

Diallyl trisulfide (DATS), a volatile natural sulfur-containing compound derived from garlic, possesses antifungal and preservative potential. However, its biocontrol efficacy against postharvest gray mold of tomato and the molecular mechanisms underlying fruit quality maintenance remain unclear. In this study, we systematically investigated the inhibitory effect of DATS fumigation on postharvest gray mold, its role in fruit quality maintenance, and the associated molecular mechanisms through in vitro antifungal assays, physiological and biochemical measurements, transcriptome sequencing, and correlation analysis. In vitro experiments showed that DATS at 50 μL L⁻¹ completely inhibited spore germination and germ tube elongation of Botrytis cinerea in a concentration-dependent manner, and disrupted spore membrane integrity (FDA-positive spores dropped from 73.4% to 2.9% at 50 μL L⁻¹). In vivo experiments demonstrated that Bc + DATS treatment completely inhibited lesion development compared to the control Bc, enhanced the activities of superoxide dismutase, catalase and peroxidase (e.g., CAT activity 2.20-fold higher than Bc on day 3), decreased malondialdehyde accumulation (0.65-fold of Bc on day 4), and delayed the declines in total soluble solids, titratable acidity, soluble sugars and vitamin C content (VC content 4.14-fold higher than Bc on day 4). Transcriptomic analysis revealed that DATS treatment up-regulated genes involved in plant hormone signal transduction, ubiquitin-mediated proteolysis, and phenylalanine metabolism, while down-regulating core MAPK kinases and histidine decarboxylase. Correlation analysis demonstrated significant associations between the expression of these pathway genes and antioxidant enzyme activities, vitamin C content, and lesion diameter. Collectively, DATS achieves effective control of postharvest gray mold and maintenance of fruit quality in tomato through direct antifungal activity, synergistic activation of hormone/MAPK signaling, reprogramming of phenylalanine metabolism, and modulation of membrane lipid homeostasis. This study provides a theoretical and practical basis for developing DATS as a green postharvest preservative to reduce food loss and ensure food safety. Full article

In the present study, medium composition of Cordyceps farinosa Cf-GZU06 mycelial fermentation was optimized using response surface methodology. Both intracellular polysaccharides (IPS) and extracellular polysaccharides (EPS) from C. farinosa Cf-GZU06 were obtained and investigated for their structural properties and prebiotic potential. The final medium consisted of 76.170 g/L glucose, 11.056 g/L peptone, 22.201 g/L yeast extract, 0.600 g/L MgSO₄·7H₂O and 1.400 g/L KH₂PO₄ with the maximum mycelial biomass reaching 44.797 g/L. Structural characteristics showed that EPS and IPS had similar primary structures but different fine structures, especially the aggregate states and microstructures. The primary structures of these two polysaccharides showed limited susceptibility in in vitro digestion with no major changes in their molecular weight (MW) profiles, while the fine structure could be altered during digestion process with less than 17% (w/w) reducing sugar detected. Both EPS and IPS could reshape the fecal microbial composition toward a susceptible balance. The production of short-chain fatty acids (SCFAs) including acetate, propionic and butyric acid was significantly increased, and the total SCFAs was increased to 315.18 mM and 302.81 mM by EPS and IPS respectively compared to inulin (279.06 mM). Microbial metabolic profiles showed that EPS and IPS had totally different impacts on bacterial metabolism. These results suggested that EPS and IPS exhibited a potential prebiotic effect under in vitro conditions, supporting their further evaluation as prebiotic candidates. Full article

The dataset presented in this manuscript consists of physicochemical, nutritional, and functional characteristics of mamey purees from three West-Indian accessions selected for their processability, i.e., Galion, Ti Jacques, and Sonson. Physicochemical analysis comprised measurements of soluble solid contents, titratable acidity, pH, and color. Proximate analysis corresponded to measurements of humidity, protein, ashes, lipid, and dietary fiber contents, and the calculation of sugar contents and energy value. Biochemical analysis consisted of measurements of polyphenols, flavonoids, carotenoids, and ascorbic acid contents. Antioxidant capacity is also reported by DPPH and ORAC assays, respectively. Raw data and mean values with standard deviations are provided for each characteristic. The data were generated to describe the quality of these mamey purees as an intermediate agrifood industry product. Full article