Search Results (273)

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2–4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240–250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability. Full article

Four probiotic strains were used to ferment germinated highland barley, and the Lactobacillus acidophilus and Saccharomyces boulardii, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing additives, including concentrated orange juice, erythritol, and flaxseed oil. The optimal concentrations of these additives were 3.01%, 4.19%, and 0.52%, respectively. The stabilizing effects of β-glucan and four protein sources (whey, rice, pea, and soybean proteins) were assessed based on emulsion stability, and the combination of β-glucan and whey protein was identified as the most effective. Based on particle size and zeta potential analysis, the optimal β-glucan-to-whey protein ratio was determined to be 2:1. On this basis, a germinated highland barley probiotic beverage was developed. The results indicated that the total colony counts after simulated gastrointestinal digestion remained above 6 log CFU/mL, and the beverage was rich in dietary fiber and other nutrients. Full article

Background/Objectives: The primary outcome of this 8-week randomized, controlled, parallel trial was to assess longitudinal shifts in gut microbiota structure and predicted metabolic potential in 45 elite football players following protein supplementation. Methods: Participants combined resistance training with daily intake (30 g) of whey protein concentrate (WPC), pea protein isolate (PPI), rice protein isolate (RPI), or a plant-protein blend (MIX). For the acquisition of prokaryotic metataxonomic data, the V3–V8 region of the 16S rRNA gene was sequenced using Oxford Nanopore Technology (ONT). Functional potential was inferred through the MACADAM database and STAMP software. Strict dietary monitoring and gravimetric adherence checks were performed to isolate the intervention effect. Results: While microbial alpha-diversity indices (Chao1, Shannon, Simpson) remained stable across all groups, significant source-specific shifts in taxonomic structure and predicted metabolic activity were identified. Whey protein concentrate (WPC) was associated with an increase in Bacteroidetes abundance and greater balance within the microbial community structure, whereas pea protein isolate (PPI) and the MIX correlated with reduced fermentative bacteria and elevated taxa potentially involved in cadaverine biosynthesis. Rice protein isolate (RPI) supplementation was associated with a higher predicted representation of taxa involved in succinate-to-butyrate fermentation pathways. These functional markers and differential responses of selected bacterial groups to particular protein types were observed. Conclusions: The data indicate complex interactions between supplement type, exposure duration, and microbiome response, underscoring the necessity for individualized dietary recommendations and supplementation strategies to optimize gut health and training adaptation in professional football players. Full article

The aim of the research was to assess changes in the bioactive status of organic yoghurts produced in the spring/summer season from Simmental cows’ bulk milk during 28-day refrigerated storage, including whey proteins, lipophilic vitamins, and free fatty acids, and to interpret these changes not only in terms of compositional stability but also regarding their nutritional significance, as evaluated using the IYQ (Index of Yoghurt Quality) for vitamins. Raw milk was found to be a significantly richer source of biologically active compounds compared with milk subjected to heat treatment. During the 28-day refrigerated storage of the yoghurts, unfavourable alterations were observed in the levels of selected bioactive components belonging to both the protein and lipid fractions. A reduction in the concentration of the analyzed proteins and vitamins was observed, ranging from 2% for vitamin D₃ to 38% for lactoferrin, while the content of free fatty acids increased, from 8% for monounsaturated free fatty acids (MUFFAs) to 39% for short-chain free fatty acids (SCFFAs). The most pronounced changes were observed in lactoferrin content (p ≤ 0.01), whereas vitamin D₃ exhibited the highest stability throughout the storage period. The stability of vitamin D₃ was further confirmed using the Index of Yoghurt Quality (IYQ). Despite the significant changes observed in the bioactive profile, the yoghurts retained high sensory quality throughout the entire storage period. This indicates that alterations in bioactive status did not compromise the sensory quality of the product, even after 28 days of storage (i.e., at the end of the shelf life). The obtained results indicate the feasibility of developing organic milk processing directly at the farm level while preserving the nutritional value of the products. The possibility of processing organic milk not only into cheese but also into fermented dairy beverages, particularly yoghurts, is of key importance for farmers aiming to diversify production, increase added value, and improve the economic sustainability of small-scale organic farms. Full article

The aim of the circular economy for plastics is to replace some of them with bio-based polymers in the future. In this work, second cheese whey (SCW) was used as a low-cost substrate for the production of the natural polyester poly(3-hydroxybutyrate)-hydroxybutyrate (PHB) by three Pseudomonas sp. phDV1 strains, namely, the wild type, a depolymerase PhaZ and PhaR knockout mutants. SCW has high polluting loads, characterized by high levels of lactose, phosphorus, nitrogen and salinity, as well as high turbidity due to the presence of whey solids. Initially, SCW was evaluated as the sole carbon source for the growth of the bacterial strains and the production of PHB. Fermentation conditions were screened to maximize polymer synthesis. Small-scale experiments showed that the strains could grow and produce PHB in SCW with and without enzymatic treatment. The formation and intracellular localization of PHB were determined with fluorescence microscopy, using Nile Red staining. Analytical HPLC was also used to quantify the PHB content in the cells and to optimize production. This study demonstrates the efficacy of Pseudomonas sp. phDV1 in SCW treatment and biomass valorization, providing a sustainable solution for dairy wastewater management while producing valuable resources. Full article

This study investigated the diversity and functional potential of lactic acid bacteria isolated from traditional lamb rennet, cheese, and whey collected from seven artisanal sheep farms in southern Romania. A total of 31 samples were analyzed, yielding 118 Gram-positive, catalase-negative isolates. Following dereplication by rep-PCR and 16S rRNA gene sequencing, 63 unique strains were identified across nine genera, with Lactiplantibacillus, Lactococcus, and Leuconostoc being the most prevalent. Strain distribution varied by sample type and manufacturer, with rennet and whey showing greater species diversity than cheese. Technological characterization showed strain-dependent differences in acidification and growth in cow’s and goat’s milk. Genetic screening revealed a high prevalence of functional genes such as ribA, gad, and α-amy, while genes associated with bacteriocin (nisA, pln) and folate (folK) production were less common. Most strains carried multiple functional genes, indicating a genetic potential for diverse functional traits. Antibacterial activity assays demonstrated that nearly all strains inhibited at least three indicator pathogens, with ten strains, particularly Lactiplantibacillus plantarum and Lactococcus lactis strains, exhibiting strong inhibitory effects. Bacteriocin production was confirmed for three Lact. lactis strains. Exopolysaccharide (EPS) production was confirmed in two strains, with yields varying by growth medium and sucrose supplementation. Overall, the results underscore the rich microbial diversity and promising biotechnological potential of LAB from traditional Romanian dairy ecosystems, supporting their use in food fermentation and functional product development. Full article

The purpose of this study was to examine how hydraulic retention time (HRT) influences biohydrogen generation and the formation of end-products during the co-digestion of olive mill wastewater (OMW), cheese whey (CW), and sewage sludge (SS) mixed in a 40:40:20 (v/v/v) ratio. The relationship between the substrates, resulting metabolites, and microbial communities was also explored. Continuous fermentation trials were carried out under both mesophilic (37 °C) and thermophilic conditions using HRTs of 12, 24 and 48 h. Acetic, propionic, and butyric acids were identified as the main end-products. The highest hydrogen production rate (4.4 ± 0.5 L H₂/L_reactor/day) occurred under thermophilic conditions at an HRT of 24 h, whereas under mesophilic operation at the same HRT the hydrogen production reached 3.0 ± 0.3 L H₂/L_reactor/day. In contrast, the greatest accumulation of volatile fatty acids (VFAs) was observed under mesophilic conditions (10.02 g/L), while thermophilic operation at 24 h HRT resulted in 5.54 g/L of total VFAs. The improved performance under thermophilic fermentation is likely linked to the suppression of hydrogen-consuming bacteria at elevated temperatures, which favors rapid hydrogen producers. Microbial community analysis indicated dominance of Firmicutes and persistent Lactobacillus prevalence across conditions. Shorter HRT at 37 °C promoted community diversification with genera such as Olsenella, Dialister, and Prevotella increasing in relative contribution. Under thermophilic operation, consortia remained Lactobacillus-dominant but showed significant temporal restructuring. The predominance of acetic acid (~2.80 g/L) and butyric acid (~2.60 g/L) indicates that hydrogen generation mainly followed the acetic and butyric pathways. This study reveals how targeted control of HRT and temperature can steer microbial communities toward highly hydrogen-productive consortia in the continuous dark fermentation of mixed agro-industrial wastes. Full article

This study investigated the generation of α-glucosidase inhibitory peptides from whey protein fermented by the marine-derived probiotic Lacticaseibacillus casei DS31 (isolated from the intestinal microbiota of the large yellow croaker, Larimichthys crocea) and assessed their potential for practical glycemic management. Fermentation markedly increased inhibitory activity, with the freeze-dried crude supernatant exhibiting an IC50 of 2.115 mg/mL. Activity was further enriched through stepwise purification: ultrafiltration (<3 kDa) improved potency (IC50 = 1.206 mg/mL), and subsequent Sephadex (crosslinked dextran) G-15 gel filtration yielded a more active E fraction (IC50 = 1.145 mg/mL). LC–MS/MS characterized 19 peptides, and integrated in silico screening (PeptideRanker combined with molecular docking) highlighted GEPGPEGPAG as a leading candidate, showing a more favorable predicted binding energy (−82.50 kcal/mol) than the positive control acarbose (−69.31 kcal/mol). Docking analysis suggests that GEPGPEGPAG may inhibit α-glucosidase by forming a stable network of hydrogen bonds, salt bridges, and hydrophobic interactions within the catalytic pocket. Overall, DS31-fermented whey and its enriched fractions show promise as functional ingredients for postprandial glycemic control. Full article

Fermented forest litter (FFL) is a biofertilizer obtained by anaerobic fermentation of forest litter combined with agricultural by-products. Its production involves an initial one-month solid-state fermentation of oak litter mixed with whey, molasses and wheat bran, followed by a one-week submerged fermentation-called the “activation” phase-during which the solid FFL is fermented with sugarcane molasses diluted in water. This study aimed to evaluate the effects storage duration (6, 18 and 30 months), and temperature (ambient and 29 °C) on the activation phase. For this purpose, pH, sugar consumption and metabolite production dynamics were monitored. Under all experimental conditions, the pH dropped to values close to 3.5, sucrose was rapidly hydrolyzed, and glucose was preferentially consumed over fructose. Fructose was metabolized only after glucose was depleted, suggesting the involvement of fructophilic microorganisms. The time-course evolution of lactic acid (LA) concentration was adequately fitted by the Gompertz model (R² > 0.970). The highest LA_max concentration (6.30 g/L) and production rate (2.16 g/L·d) were obtained with FFL stored for 6 months. Acetic acid (AA) and ethanol were also detected reaching maxima values of 1.19 g/L and 0.96 g/L, respectively. Their profiles varied depending on the experimental conditions. Notably, the AA/LA ratio increased with the age of the FFL. Overall, sugar consumption and metabolite production were significantly slower at ambient temperature, than at 29 °C. These results contribute to a better understanding of the metabolic dynamics during FFL activation and highlight key parameters that should be considered to optimize future biofertilizer production processes. Full article

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

Second cheese whey (SCW), a major by-product of ricotta cheese production, poses significant environmental challenges due to its high organic load. Biohydrogen (bio-H₂) and poly-β-hydroxybutyrate (PHB) production offer a sustainable reuse of SCW, that provides ideal nutrients for microbial growth. This study aimed to convert SCW into Bio-H₂ and PHB using a 5-liter tubular bioreactor in a sequential lactic fermentation and photofermentation system. Two lighting conditions were tested: white LED (WL) and selected LED (SL). Optimal results were achieved with a co-inoculum of Lactococcus lactis MK L84 and Lacticaseibacillus paracasei MK L49 at pH 4.5–5.5, followed by photofermentation with Rhodopseudomonas palustris 42OL under SL condition. The process yielded an average of 0.47 L of H₂ per liter of substrate and 1.66% wPHB/wCDW. This approach successfully transformed dairy waste into high-value products, promoting circular economy principles. Full article

Fermented beverages are well-known and characterised at many levels. Hence, consumers have increasingly shown interest in this particular category of goods over the past few years. The study presented herein outlines the methodology employed for producing fermented whey beverages, encompassing laboratory and technical-scale settings. These beverages are crafted using sweet and sour organic whey sourced from cows or goats, complemented with organic Kamchatka berry, blackcurrant, or apple juices. In this study, tests were carried out on physicochemical, rheological and sensory aspects of organic goat’s and cow’s fermented whey beverages. Comparing the pH levels of the laboratory-produced beverages to those manufactured on a technical scale revealed striking similarities, whereas variations were observed in titratable acidity between the two settings. Despite this, all fermented beverages exhibited a desirable low viscosity. Furthermore, sensory evaluations yielded positive results across the assessors. Utilising whey—whether from goats or cows—as the base for fermented beverages with enhanced health benefits represents a commendable effort towards repurposing products traditionally considered waste. Full article

Lactic acid bacteria (LAB) have attracted scientific attention as potential producers of biosurfactants (BS); however, there is limited knowledge on the structure of the produced molecules. The aim of this study was to elucidate the individual components comprising the crude BS produced by Limosilactobacillus fermentum ACA-DC 0183. Initially, batch fermentations using substrate recycling were employed, leading to the production of 0.76 g/L of crude BS from cheese whey as the sole carbon and nutrient source. The produced BS maintained their properties under various temperatures, pH values, and salinity levels, signifying their potential uses in food applications. Additionally, the structural components were analyzed after hydrolysis. The lipoic part was mainly composed of palmitic acid, oleic acid, and stearic acid, while 17 amino acids were identified as part of the protein moiety of the molecule. Acid hydrolysis of the carbohydrate moiety revealed that this part consisted of glucose, galactose, and glycerol. Partial purification with column chromatography and characterization using FTIR demonstrated the presence of a glycoprotein and a glycolipid as surface-active molecules. Revealing the structure and specific properties of microbially produced BS can expand their utilization in target applications, while their production from renewable sources contributes towards the sustainable production of LAB-based BS. Full article

This study investigated the effects of various concentrations of coriander seed powder (CSP) (0.1%, 0.3%, and 0.5%) on the fermentation performance, whey precipitation rate, texture, rheological properties, microstructure, and sensory characteristics of spoonable yoghurt stored at 4 °C for 21 days. The aim was to evaluate the impact of CSP on spoonable yoghurt quality and its health-promoting properties. The results revealed that the addition of CSP led to a significant decrease in pH and an increase in titratable acidity. Furthermore, the whey precipitation rate in the CSP-enriched yogurt sample was clearly lower than that of the control group (p < 0.05). The syneresis of the yogurt sample with 0.3% CSP decreased by 21.14 on the 21st day, compared to the control group (49.64%) (p < 0.05). This was accompanied by a reduction in apparent viscosity and an increase in the viscoelastic modulus. Meanwhile, the texture of the yogurt sample remains more stable, with the best sensory acceptance in the yogurt sample containing 0.3% CSP. As the concentration of coriander seed powder level increased, antioxidant activity, digestibility, and small molecule phenolic level of the yogurt samples obviously improved (p < 0.05). Yogurt with 0.3% CSP still showed significantly enhanced antioxidant capacity during the 21-day storage period. The DPPH-radical scavenging rate increased by 5.22% compared to the control group (p < 0.05). Similarly, the ABTS+ clearance activity increased by 12.52% (47.06% compared to 34.54% in the control group, p < 0.05). In the 0.3% CSP yogurt group, the total phenolic content reached 5.33 mg GAE/100 g, an increase of 1.85 compared to the control sample (3.48 mg GAE/100 g) (p < 0.05). The in vitro protein digestibility of the yogurt samples containing 0.3% CSP clearly increased by 12.65% (p < 0.05). In summary, the yogurt sample supplemented with 0.3% CSP demonstrated optimal sensory quality characteristics. Coriander seed powder may be used as a beneficial ingredient containing rich active substances to enhance the quality of spoonable yoghurt products. Full article

Natural whey starter (NWS) cultures are microbial consortia characterized by high microbial diversity in terms of genus and species, as well as strains, accounting for the variety of different characteristics and quality of the artisanal fermented food. By means of a combined approach, using plate counts, bacterial isolation, molecular identification, and genotyping, we analyzed 41 colonies isolated from NWS of cow milk used in the production of caciocavallo, a typical pasta filata Italian cheese. Results revealed that 27 of them were lactic acid bacteria (LAB), including Lactococcus lactis as the dominant species, followed by Streptococcus thermophilus, Enterococcus faecium, Limosilactobacillus fermentum, Lactobacillus helveticus, and Lacticaseibacillus rhamnosus. The remaining isolates were taxonomically identified as non-LAB, probably due to environmental contamination. These results were mostly confirmed by metagenomic analysis, with the exception of only three species. Finally, small-scale fermentation experiments were performed in both standard media and skimmed milk to further characterize the newly isolated LAB strains. Overall, our results show that, except for four of the Lactococcus isolates and one Streptococcus, which show multi-drug resistance, the isolated strains under study exhibit levels of acidifying, metabolic properties, and safety parameters, suggesting their potential as starter cultures in cheese production. Full article