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Daki warm treatment (daki-ire) is performed during the process of seed mash preparation in the brewing of Japanese sake in order to promote the saccharification of rice by koji enzyme and to enhance the growth of Saccharomyces cerevisiae. Although it is important to control the growth of lactic acid bacteria in the preparation of kimoto -style seed mash (traditional sake-brewing method), it has not been known whether the transient increase in the temperature and/or appropriate temperature zone produced by daki-ire influences the growth of bacteria. A temperature increase generally helps bacterial growth, but we have found no published investigation of the influence of temperature changes in daki-ire on bacterial growth during the kimoto -style seed mash preparation process. In this first comprehensive evaluation of the effects of the temperature change by daki-ire on bacterial communities, we investigated the bacterial community in three batches that were brewed by the same brewery using identical ingredients. The results demonstrated that the bacterial community or its transition during lactic acid fermentation was diverse despite the use of the same brewing conditions. We observed that (i) some lactic acid bacteria were carried over to the subsequent batches, and (ii) the increase in the initial amount of lactic acid bacteria plays an important role in the formation of the bacterial community. Our analysis of the bacterial growth activity before and after daki-ire indicated that the transient increase in temperature and/or local appropriate temperature by daki-ire , in and of itself, has relatively little direct impact on bacterial growth. [ABSTRACT FROM AUTHOR]

Almond-based dairy alternatives have gained popularity for their plant-based origins, but they often suffer from low protein content and incomplete amino acid profiles compared to traditional dairy products. This study investigates the enhancement of protein quality and bioactive peptide production in almond-based dairy alternatives through lactic acid fermentation and enzyme-assisted hydrolysis, focusing on potential cardiovascular health benefits. Lactic acid bacteria (LAB) Case Studies: Enzymatic Treatment of Plant-Based Proteins for Improved Functional Properties strains such as Lactobacillus plantarum and Lactobacillus acidophilus were used to improve sensory properties, enhance nutrient bioavailability, and generate bioactive peptides. These peptides exhibit health-promoting activities such as angiotensin-converting enzyme (ACE) inhibition, antioxidant effects, and anti-inflammatory properties, all of which are critical for cardiovascular health. Enzyme-assisted hydrolysis further improves protein digestibility by breaking down almond proteins into smaller, more absorbable peptides. The dual approach of combining fermentation and enzymatic hydrolysis was found to optimize the production of bioactive peptides while enhancing the overall sensory profile and functionality of almond-based products. The study also highlights the need for further research into optimizing processing conditions, understanding the synergistic mechanisms of LAB fermentation and enzymatic hydrolysis, and validating the cardiovascular benefits of almond-derived bioactive peptides through clinical trials. These findings pave the way for developing functional almond-based products with enhanced nutritional profiles and potential heart-health benefits. [ABSTRACT FROM AUTHOR]

AbstractIn recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as the primary sources of probiotics. However, many consumers face health issues such as lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming dairy products. This has led to the exploration of nondairy alternatives, particularly fruit juices, as carriers for probiotics. Lactic acid bacteria (LAB) have been identified as beneficial probiotics that can be incorporated into these beverages. The inclusion of prebiotics, such as inulin and galacto-oligosaccharides (GOS), in fruit juices has shown promise in enhancing the growth and activity of LAB, thereby creating functional beverages that support digestive health. Despite numerous studies on fruit juice fermentation, there is limited data on the optimal pairing of probiotics and prebiotics to develop stable, nondairy functional drinks. This review underscores the potential of lactic acid fermentation and the integration of prebiotics and probiotics in fruit juices, highlighting the necessity for further research to optimize these combinations for enhanced health benefits and improved beverage stability. [ABSTRACT FROM AUTHOR]

This study investigated the use of native microbiota from the sugar kelp Saccharina latissima in the form of fermented kelp fluid (FKF) from a spontaneous anaerobic fermentation process as a starter culture (SC) for the fermentation of freshly harvested biomass of the same species. Rapid (<48 h) acidification (pH < 4.3) was achieved for S. latissima inoculated with FKF, at a fermentation temperature of 21°C. Kelp inoculated with a commercial strain of Lactiplantibacillus plantarum (Lp , positive control) reached a similar pH level after 5 days, while kelp with no SC (negative control) did not reach a pH level below 4.3 within 9 days. The microbiota of the FKF-SC as well as the FKF-inoculated S. latissima samples was dominated by lactic acid bacteria (LAB) identified as L. plantarum. The SC in these samples successfully converted mannitol into lactic acid as the main fermentation product. In contrast, a higher production of acetic acid and ethanol was measured in the negative control samples than in other groups; this reflects a different microbial profile, including marine bacteria which could not be identified by MALDI-TOF biotyping. Challenge trials of S. latissima samples from experimental and commercial fermentation processes with Bacillus cereus did not result in the growth of this food pathogen, even at pH levels within a viable range for this species (pH > 4.3). These preliminary results provide a foundation for further isolation of suitable SCs for kelp fermentation in commercial production and for assessing the food safety of fermented kelp. Efficient and safe fermentation processes will increase sustainability in kelp production and enable a broader use of kelp ingredients in food applications. [ABSTRACT FROM AUTHOR]

Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroom species are Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities, however, they have low oral bioavailability, restricting their therapeutic application. Fermentation is a method of preserving and transforming raw mushrooms into high-quality, value-added products by utilizing the technology of microorganisms and enzymes. This study provides a multifaceted review on mushroom fermentation from several perspectives including: 1) Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation. 2) Production conditions, fermented mushroom in the market, and associated biochemical changes in fermented mushroom products. 3) Fermentation effect on bioavailability, sensory, and nutritional value of fermented mushrooms. 4) Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein. [ABSTRACT FROM AUTHOR]

This study presents a novel method of fermentation promotion using a peristaltic pump for large-scale fermentation. This pump physically crushes, mixes, and diffuses fermentation substrates to mimic fermentation in the human gut. The proposed device effectively mixes fermentation substrates according to their properties and promotes fermentation. Preliminary studies were conducted on fermentation experiments using this device with fibrous and porous substrates. [ABSTRACT FROM AUTHOR]

Lactic acid is a vital organic acid with a wide range of industrial applications, particularly in the food, pharmaceutical, cosmetic, and biomedical sectors. The conventional production of lactic acid from refined sugars poses high costs and significant environmental impacts, leading to the exploration of alternative raw materials and more sustainable processes. Lignocellulosic biomass, particularly agro-industrial residues such as agave bagasse, represents a promising substrate for lactic acid production. Agave bagasse, a by-product of the tequila and mezcal industries, is rich in fermentable carbohydrates, making it an ideal raw material for biotechnological processes. The use of lactic acid bacteria (LAB), particularly genetically modified microorganisms (GMMs), has been shown to enhance fermentation efficiency and lactic acid yield. This review explores the potential of lignocellulosic biomass as a substrate for microbial fermentation to produce lactic acid and other high-value products. It covers the composition and pretreatment of some agricultural residues, the selection of suitable microorganisms, and the optimization of fermentation conditions. The paper highlights the promising future of agro-industrial residue valorization through biotechnological processes and the sustainable production of lactic acid as an alternative to conventional methods. [ABSTRACT FROM AUTHOR]

Fermentation represents a promising avenue for processing fruits and vegetables, particularly in context of non-dairy substrate like pickles, Kraut, and fruits/vegetables juices. Over recent years, fermented fruit and vegetable juices have garnered significant interest due to their broad appeal and distinctive attributes. With considerable potential for further advancement, this paper delves into the compositional alterations occurring during lactic acid bacteria fermentation of fruit and vegetable juices. It also highlights the enhancements in product quality and functional characteristics, aiming to furnish valuable insights and references for future researches and practitioners in this field. [ABSTRACT FROM AUTHOR]

Cereals are rich in nutrients and bioactive compounds; however, many of these, such as polyphenols, are bound to the cell wall matrix, limiting their bioavailability. This study investigated the use of fermentation to enhance the bioavailability of functional compounds in whole-wheat flour. Given the impact of microbial species on fermentation outcomes, various combinations of lactic acid bacteria and yeast strains were examined. The polyphenol and flavonoid content of different fermented flours was analyzed. Additionally, the antioxidant capacity was assessed using in vitro assays (DPPH, ORAC, and FRAP) and an ex vivo test with human erythrocytes. Fermentation significantly enhanced the release of bioavailable phenolic compounds and flavonoids, with the most significant increases reaching up to 3.4-fold and 2.64-fold, respectively. In particular, the findings highlight the capacity of flour fermented with a combination of K. humilis, F. sanfranciscensis, E. faecium, P. pentosaceus, and L. mesenteroides to enhance antioxidant activity in vitro and to protect human red blood cells from oxidative stress. Furthermore, fermentation increased the production of short-chain fatty acids, notably lactate and acetate, which are widely recognized for their gut health benefits. Overall, this study highlights the effectiveness of targeted fermentation in improving the bioactivity and antioxidant properties of whole-wheat flour. [ABSTRACT FROM AUTHOR]

This research evaluated the effect of fermentation with Lactobacillus plantarum 11122, Lactobacillus casei 23184, and Lactobacillus lactis 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased the weight-average molecular weight and increased the radius of gyration. The short chain was increased by degrading the medium chain (B2, DP 24−35) of amorphous in starch, which directly led to the increase of branching degree and rearrangement of the starch chain. LAB fermentation increases the short-range ordered structure, helix structure, and crystallinity by polymerization or interactions of short chains between intermolecular and intramolecular. Furthermore, the pasting characteristic of the fermented starch sample obtained obvious improvement in terms of hydration capacity, including breakdown and setback value. Fermentation facilitated the forming of both slowly digestible starch (17.1–30.79%) and resistant starch (32.3–46.8%) in TN but caused a decline in the content of rapidly digestible starch (25.47–43.6% in TN, 9.36–17.8% in HY). The result of Pearson's correlation tests and PCA showed the variety of structural and physicochemical of fermentation-treated starch depend highly on the starter culture and starch resources. These results provided new data support for the potential application of modified starch by fermentation with LABs. [ABSTRACT FROM AUTHOR]

Green biomass from leguminous and gramineous forage crops, such as alfalfa and grass-clover, has been proposed as a potential new source of feed protein concentrates for non-ruminant livestock. However, the efficient separation of the protein fraction from the non-digestible cell components, primarily comprising cell walls (fiber) and starch, presents a significant technological challenge. Moreover, it is crucial to optimize the process to preserve the optimal nutritional value of the final product. This study comprehensively analyzed the non-digestible fiber content and composition across all biorefinery fractions using two different feedstocks: green biomass from alfalfa and grass-clover. The pilot scale refining process involved a combination of screw pressing, lactic acid fermentation, and protein separation via centrifugation. We observed variations in carbohydrate composition and abundance between alfalfa and grass-clover. The lactic acid fermentation led to a reduction in cellulose and total glucose content. Our findings indicate that the final protein concentrate still contains residual cell wall components, including lignin, indicating potential inefficiencies in the filtration, fermentation, and isolation steps. The presented analytical approach provides a valuable framework for optimizing processing conditions and tailoring enzyme cocktails for enhanced valorization of the by-products. [ABSTRACT FROM AUTHOR]

The document discusses the process of ensiling, which is a method for preserving feed, particularly focusing on silage preparation, processing, and efficient utilization. Various studies explore different aspects of ensilage, such as the use of different crops, additives, and techniques to improve fermentation quality and microbial communities. The research aims to enhance the understanding of ensilage practices and contribute to advancements in animal feed production. The studies highlight the importance of utilizing resources effectively to address challenges in the agricultural industry. [Extracted from the article]

Tomatoes (Solanum lycopersicum L.) are nutrient-rich fruits with a high glutamic acid content, making them a suitable source for producing γ-aminobutyric acid (GABA) through the action of lactic acid bacteria (LAB). LAB plays a pivotal role in lactic fermentation, enhancing the taste and nutritional value of food products, often contributing to their health benefits. This study isolated GABA-producing LAB from tomatoes and assessed their potential for producing GABA-enriched fermented tomato juice. The results indicated the isolation of 15 LAB strains from the samples of five different tomatoes. All of these strains demonstrated the capability to produce GABA, with levels ranging from 1.732 to 3.113 mg/mL, as determined using thin-layer chromatography (TLC). Through sequencing, the promising strain TO42, identified as Weissella cibaria, was selected for tomato juice fermentation. Furthermore, GABA-enriched tomato juice was successfully fermented at 15 °Brix for 72 h, resulting in the highest recorded GABA and lactic acid content of 9.185 ± 0.398 mg/mL and 13.05 ± 1.56 g/L, respectively. [ABSTRACT FROM AUTHOR]

Background/Objectives: A variety of phytochemicals from different plants are collected by bees into bee pollen granules. This research focused on evaluating the effects of lactic acid fermentation and enzymatic hydrolysis on the antibacterial activity of bee pollen and its interaction with antibiotics. There is limited knowledge regarding the interactions between treated bee pollen extracts and antibiotics, and this study contributes to the field by providing new insights into the antibacterial activity of pollen subjected to eight distinct treatment methods. Methods: Bee pollen's bacterial fermentation using a Lacticaseibacillus rhamnosus culture and spontaneous fermentation were performed. Bee pollen hydrolysis was performed using commercial enzymes, including enzyme mixtures as well as pure enzymes. The agar well diffusion assay was employed to assess the antibacterial activity against Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovars Enteritidis and Typhimurium, as well as their interaction with antibiotics (ceftazidime, ciprofloxacin, oxytetracycline dihydrate, and erythromycin). Results: This study showed an enhancement in bee pollen's antibacterial activity after both fermentation and enzymatic hydrolysis. The increase varied with the pollen's origin, treatment type, and culture used for antimicrobial tests. More than 77% of bee pollen extracts demonstrated a synergistic effect with antibiotics across all tested bacterial strains, while antagonistic interactions were comparatively rare. Conclusions: The applied treatment methods can improve the antibacterial properties of bee pollen. Bee pollen extracts, in combination with antibiotics, can enhance their effectiveness. These findings provide new insights into the potential use of bee pollen in combating bacterial infections. [ABSTRACT FROM AUTHOR]

Lactic acid is readily generated in bacterial fermentations; however, a significant amount of processing and expenses are required for the purification of lactic acid in the fermentation broth. In this work, the sorption of lactic acid from a simulated broth has been studied by utilizing zirconium-based metal-organic framework (Zr-UiO-66 MOF) that acts as a prominent adsorbent due to its specific geometries and functional groups. The morphological, and structural properties of the prepared MOF are investigated using different characterization techniques such as Field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD) pattern, Fourier transform infrared (FTIR) analysis, and Brunauer-Emmett-Teller (BET) analysis. The characterization results demonstrate the accuracy of the synthesis procedure. In order to achieve an efficient lactic acid separation process, it is essential to determine the optimal operational conditions. To address this, response surface methodology (RSM) was employed to devise an approach for optimizing five crucial process parameters for achieving the optimal response in lactic acid recovery removal. These parameters include initial LA concentration (ranging from 1 to 36 mg.L−1), pH (3–10), temperature (25 to 55 °C), adsorbent mass (0.25 to 1 g), and contact time (10 to 240 min). The RSM analysis revealed that the quadratic model provided the best fit for the experimental data, with a high coefficient of determination (R2). Three validation trials were carried out to determine the precision of the optimization process, leading to a maximum adsorption efficiency of 97.7% being reached under the optimized conditions (initial concentration = 18.5 mg.L−1, pH = 6.5, adsorbent mass = 0.625 g, contact time = 240 min, and temperature = 40 °C). HIGHLIGHTS: Zirconium-based metal-organic framework (Zr-UiO-66 MOF) was successfully applied for the recovery of lactic acid (LA) from the solution. The CCD-RSM method was utilized to forecast the ideal parameters for the separation of lactic acid. ANOVA was utilized to assess the importance of variables and the model. The pseudo-second-order kinetic model was determined to be the most appropriate model for describing the adsorption process. [ABSTRACT FROM AUTHOR]

A plant-based beverage enhanced with GABA was developed through serial co-fermentation using Leuconostoc citreum S5 and Lactiplantibacillus plantarum KS2020. The first lactic acid fermentation was performed by Leu. citreum S5 with a vegetable mixture consisting of sliced radish, ginger, garlic, red pepper, bell pepper, and sucrose. The viable cell count of Leu. citreum S5 increased to 9.11–9.42 log CFU/mL with higher sucrose contents, indicating the highest value of 9.42 log CFU/mL at 5% sucrose on day 1. Mannitol and dextran production levels in the first fermented vegetable mixture were 6.66–14.54 mg/mL and 0.44–2.26%, respectively. A higher sucrose content produced more dextran, resulting in a concomitant increase in viscosity of 49.4 mPa·s. The second co-fermentation for the kimchi beverage base was performed by Lb. plantarum KS2020 for 5 days, resulting in 8.22–9.60 log CFU/mL. The pH of the co-fermented kimchi beverage base increased to 6.19–9.57 with an increasing monosodium glutamate (MSG) content (3–7%), while titratable acidity significantly decreased to 0.0–0.8%. The final co-fermented kimchi beverage base was enriched with 2.6% GABA. Consequently, a GABA kimchi beverage base with probiotics, a red pigment, and a pleasant flavor was developed using only vegetable ingredients by serial co-fermentation using lactic acid bacteria. [ABSTRACT FROM AUTHOR]

One of the efficient techniques for preserving high moisture forages is ensiling. However, the successful ensiling progress of legumes largely depends on the epiphytic microbial flora, buffering capacity, and the water soluble carbohydrate content of the ensiled forage. In this study, three selected strains of lactic acid bacteria (LAB), were used as microbial additives (at 106 CFU/g fresh matter) to fodder pea (Pisum sativum L.). These strains included Lactobacillus bifermentans (LS-65-2-2) and Lactobacillus plantarum (LS-72-2), both isolated from rangelands in Turkiye, along with Bacillus subtilis, which is already applied for these purposes. The aim was to assess the effects of these strains on microbial composition and the quality of the resulting silage. Silage opening was conducted at five time points (on days 0, 2, 5, 7 and 45) with three replicates. The effects of LAB inoculations were determined to be statistically different (P < 0.001). The study results demonstrated the following values of the parameters tested: pH (4.52-4.86), lactic acid bacteria (5.51-8.46 log10 CFU/g silage), enterobacteria (2.24-3.61 log10 CFU/g silage), yeasts (6.20-7.03 log10 CFU/g silage), neutral detergent fibre (38.85-41.93%), acid detergent fibre (ADF, 32.91-35.75%), and relative feed value (RFV, 135.90-151.73). LAB inoculations caused a significant decrease in pH and an increase in dry matter (DM) recovery (P < 0.001) in fodder pea silage compared to the control. The abundance of LAB in the silages increased significantly (P < 0.001), while the content of enterobacteria (P < 0.001), pH, NH3-N (P < 0.01) and ADF (P < 0.05) in inoculated silages decreased. The RFV significantly improved following inoculation with the L. bifermentans strain. Overall, the addition of LAB strains improved the fermentation process and silage quality compared to B. subtilis, as well as enhanced DM recovery and reduced silage pH. [ABSTRACT FROM AUTHOR]

Purpose: There are many utilization approaches to deal with kitchen garbage in China; all kinds of utilization approaches have their advantages and disadvantages. The improper disposal of kitchen garbage not only leads to the environment pollution, but also results in economic losses. Now how to pick out the right utilization method to treat kitchen garbage is very important. Methods: The life cycle assessment (LCA) of four kitchen garbage utilization approaches includes (1) anaerobic fermentation, (2) aerobic composting, (3) lactic acid fermentation, and (4) production of biological feed, and has been performed to compare their environmental impact. Results: The findings indicate that aerobic composting has the most significant environmental impact, while lactic acid fermentation has the least. Specifically, the environmental impact of lactic acid fermentation is only 63.78% of that associated with aerobic composting. The overall impact of biological feed is only greater than that of lactic acid fermentation, while having the least impact on climate warming. The impact of biological feed on climate change is reduced by 47.62% compared to aerobic composting. The best score for the impact on climate warming (1.12 mPt) is observed in the biological feed approach, mainly ascribing to the least carbon dioxide emitted by this approach. Conclusions: The research findings underline the significance of efficient and sustainable kitchen garbage utilization approaches. Lactic acid fermentation is identified as an effective method for reducing environmental impact. [ABSTRACT FROM AUTHOR]

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones. [ABSTRACT FROM AUTHOR]

Abstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroom species are Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities, however, they have low oral bioavailability, restricting their therapeutic application. Fermentation is a method of preserving and transforming raw mushrooms into high-quality, value-added products by utilizing the technology of microorganisms and enzymes. This study provides a multifaceted review on mushroom fermentation from several perspectives including: 1) Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation. 2) Production conditions, fermented mushroom in the market, and associated biochemical changes in fermented mushroom products. 3) Fermentation effect on bioavailability, sensory, and nutritional value of fermented mushrooms. 4) Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein. Graphical Abstract

This study evaluated the effects of souring (fermenting using Lactobacillus plantarum and back‐slopped inoculum and lactic acid acidification) and cooking of finger millet on phenolic content, radical scavenging properties, and inhibition of oxidative DNA damage in finger millet. Fermentation with Lactobacillus plantarum and back‐slopped inoculum, and lactic acid acidification significantly increased the total phenolic content and radical scavenging properties of finger millet extracts, whereas cooking resulted in the reduction of these bioactive properties. Liquid chromatography–mass spectrometry (LC–MS) analysis confirmed the presence of phenolic acids, flavonoids, and proanthocyanidins in finger millet extracts. Both total phenolic acids and total flavonoids were elevated by fermentation (back‐slopped inoculum and Lactobacillus plantarum inoculated) and lactic acid acidification but diminished by cooking. Notably, extracts from both unsoured and soured finger millet flour and gruel demonstrated protective properties against DNA damage. These findings suggest that souring enhances the phenolic content and antioxidant properties of finger millet, underscoring the potential of soured finger millet gruels for health promotion. [ABSTRACT FROM AUTHOR]

The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by Lactobacillus rhamnosus and Streptococcus thermophilus. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro. The data displayed that lactic acid bacteria fermentation increased total α-glucosidase inhibition, total flavonoid content, and ratephenolic content. The antioxidant activities were improved after in vitro simulated digestion due to the biotransformation of phenolic substances by lactic acid bacteria fermentation. The bioaccessibility and bioavailability of phenols in PSPJ were improved with fermentation of lactic acid bacteria. Furthermore, the viable bacteria count of the two strains was significantly improved (>7 log CFU/mL) after simulated digestion in vitro. [ABSTRACT FROM AUTHOR]

This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidity, nitrite levels, and salinity. FPP accelerated fermentation by stimulating lactic acid bacteria (LAB) activity, leading to a rapid reduction in pH and a stable increase in total acidity. Nitrite accumulation was peaking at 0.56 mg/kg on the 7th day, compared to 1.37 mg/kg in the control, thus enhancing product safety. FPP also improved antioxidant retention, reducing ascorbic acid degradation by 30% and increasing phenolic retention by 15.97% over the control, which is essential for antioxidant capacity and color stability. Texture analysis showed higher hardness preservation in the presence of FPP, in which hardness decreased from 209.70 g to 79.98 g in the FPP group after storage, compared to a decline from 158.56 g to 41.66 g in the control. Additionally, sensory evaluations demonstrated that the FPP group maintained superior flavor, texture, and appearance, with minimized browning due to improved pectin stability. This research presents FPPs as a promising additive for producing high-quality, shelf-stable pickles in line with clean label trends. [ABSTRACT FROM AUTHOR]

The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. This study explored the interaction of Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Papiliotrema terrestris during dough fermentation. Yeasts and LAB were monitored every three hours over a twelve-hour period. The chemical parameters and quality characteristics of both the dough and bread were analyzed. The highest level of S. cerevisiae was observed in the control treatment (9.30 log CFU/g, after 9 h) and in the treatment with co-inoculation of S. cerevisiae and P. terrestris (9.30 log CFU/g, after 12 h). Non-Saccharomyces yeasts peaked in the treatment with P. terrestris and L. mesenteroides, showing 7.77 log CFU/g after three hours. Doughs with L. mesenteroides achieved the fastest acidification. Treatments involving all three strains showed the highest increase in volume and CO₂ emissions. The profiles of volatile organic compounds emitted from bread varied depending on the inoculum combination. These findings underscore the need for further research into the interactions between this unconventional yeast and other microorganisms typically used in baking. [ABSTRACT FROM AUTHOR]

Opuntia ficus-indica cladodes are by-products which contain high amounts of fibres, bioactive and functional compounds. Given their high annual productivity per hectare, cladodes represent a cheap and suitable substrate, usable for fermentation processes. We investigated their potential as a substrate for the growth and production of lactic acid from Lactobacillus acidophilus LA-5. A separate hydrolysis and fermentation was performed. The concentration of reducing sugars obtained after the dilute acid and enzymatic hydrolysis was 28.45 g/L. The lactobacillus count ranged from 6.03 to 8.1 log CFU/mL, whereas lactic acid yield and productivity were 0.63 g/g and 0.73 g/L h, respectively. The maximum lactic acid concentration was found to be 17.5 g/L. This study reports the possibility of using the O. ficus indica cladode for lactic acid production by LA-5 aiming to reduce costs for sustainable industrial production. [ABSTRACT FROM AUTHOR]

The prevalence of high-sugar diets and unhealthy habits exacerbates the production of advanced glycation end products (AGEs) in the body. When AGEs excessively accumulate in the body, they accelerate the aging process while directly or indirectly causing other complications that can seriously damage the body. Prevention of glycation damage is gaining increasing attention; however, a systematic strategy to combat glycation and specific glycation inhibitors is still lacking. By analyzing the process of glycation damage, we suggest that glycation damage can be mitigated by the inhibition of AGEs production, binding to proteins, and binding to receptors for advanced glycation end products, as well as the attenuation of downstream linkage reactions. This review summarizes the process of glycation damage. According to each step of the process, the review presents the corresponding anti-glycation strategies. Based on recent anti-glycation studies, we support the fabrication of glycation inhibitors by using natural plant products and fermentation products of lactic acid bacteria that partially exhibit anti-glycation properties. This review summarizes the mechanisms by which these dietary ingredients perform anti-glycation functions, providing relevant research evidence. We hope that this review will support and assist subsequent investigations in the development of anti-glycation inhibitors. [ABSTRACT FROM AUTHOR]

Introduction: Lactic acid bacteria (LAB) are Gram-positive bacteria that produce lactic acid during fermentation, with some strains enhancing host health by modulating the gut microbiota, boosting immune responses, and reducing inflammation. Methods: In this study, 6 LAB strains were isolated from two dog milk samples, and their probiotic properties were comprehensively evaluated. The evaluation included growth properties, stress resistance, antipathogen activity, adhesion activity, safety assessment, antioxidant capacity, and prebiotic metabolites assessment. Results: In comparison to the control strain Lactobacillus rhamnosus LGG, all 6 LAB isolates exhibited favorable probiotic properties. Additionally, the results of the antioxidant tests indicated that these strains demonstrated high tolerance to 0.5 mmol/L H2O2 and exhibited significant scavenging abilities for the free radicals 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (OH−). Furthermore, the 6 LAB isolates were found to produce elevated concentrations of prebiotic metabolites, including exopolysaccharides (EPS), γ-aminobutyric acid (GABA), and bile salt hydrolase (BSH). Discussion: This study presents a comprehensive analysis of LAB isolates derived from canine milk. These isolates exhibited multifunctional properties, with strain L221 performing the best overall, making it a promising candidate for probiotic use in dogs. [ABSTRACT FROM AUTHOR]

Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain. [ABSTRACT FROM AUTHOR]

Various studies revealed that quality of Qotcho relies on fermentation time, microbial activities, and varieties of Enset. Qotcho fermentation time is the most dominant factor. Several months to years of fermentation time is a challenging task for food security in Ethiopia. Shortening this long fermentation process was the primary aim of the study. Qotcho samples that have been previously fermented over various months were collected for lactic acid bacteria (LAB) analysis. While collecting the samples, temperature and pH of each sample were measured and recorded as 38 ± 2.3°C, 29 ± 1.5°C, and 25 ± 1.3°C, and 5.88 ± 0.8, 5.43 ± 0.6, and 4.69 ± 0.4, respectively. Using a serial dilution, selective media plates were innoculated and incubated at different temperatures for 5 days. On the second day of incubation, microbial growth was observed on each plate. A colony forming units (CFU) of 30–35 colonies of LAB were utilized to check fermenting performance of the microbes on different fresh Enset varieties at various temperatures for 36 days. Over 20 days of incubation, the pH of the media declined for all Enset varieties. From the 24th to the 28th fermentation time, the pH value for all varieties became constant (4.50) and sharply increased to 5.30 after the 28th. The quality of the Qotcho was determined to have similar characteristics and texture to the Qotcho that had been fermented for six months. The overall results showed that using LAB colony as a starter culture, about 26 days were enough to make Qotcho with good texture, odor, and color for consumption. [ABSTRACT FROM AUTHOR]

Background: The use of sulfuric acid (SA) to acidify biochars is known to enhance their phosphorus (P) fertilizer value. Potentially, biological approaches such as lowering the pH of biochar by lactic acid co‐fermentation or applying biochar with a nitrification inhibitor (NI) to reduce rhizosphere pH are an alternative to SA. Aim: This study aimed to evaluate the two methods for increasing plant P availability from two biochars and compare them with SA‐treated biochars (as a reference) in a pot experiment. Methods: Meat and bone meal biochar (MB‐C) and digestate solids biochar (DS‐C) were bio‐acidified (BA) by lactic acid fermentation with organic waste. The untreated, SA‐treated, BA biochars, and biochars co‐applied with a NI (3,4‐dimethylpyrazolephosphate) were tested in a pot experiment with maize. Results: The fermentation reduced the pH of the organic waste biochar mixtures to <4.3 and increased water‐extractable P (WEP) to 30% of total P. The untreated biochars had a mineral fertilizer replacement value of >50% and SA increased replacement values to ≈100%. The application of NI did not affect rhizosphere pH or P uptake. The BA MB‐C increased soil solution P concentration, but P uptake did not significantly increase. The application of the BA DS‐C raised soil pH and reduced plant P uptake and biomass. Conclusion: The untreated biochars showed considerable P fertilizer effectiveness, suggesting that acidification may not always be necessary. Rhizosphere acidification and the bio‐acidification of biochars were not effective in further increasing P uptake, despite higher levels of WEP. [ABSTRACT FROM AUTHOR]

Sourdoughs are maintained by back-slopping over long time periods. To determine strain-level persistence of bacteria, we characterized four sourdoughs from bakeries over a period of 3.3, 11.0, 18.0, and 19.0 years. One sourdough included isolates of Levilactobacillus spp. and Fructilactobacillus spp. that differed by fewer than 10 single-nucleotide polymorphisms (SNPs) from the isolates obtained 3.3 years earlier and thus likely represent the same strain. Isolates of Levilactobacillus parabrevis differe d by 200-300 SNPs; their genomes were under positive selection, indicating transmission from an external source. In two other sourdoughs, isolates of Fructilactobacillus sanfranciscensis that were obtained 11 and 18 years apart differed by 19 and 29 SNPs, respectively, again indicating repeated isolation of the same strain. The isolate of Fl. sanfranciscensis from the fourth sourdough differed by 45 SNPs from the isolate obtained 19 years previously. We thus identified strain-level persistence in three out of four long-term back-slopped sourdoughs, making it possible that strains persisted over periods that are long enough to allow bacterial speciation and domestication. [ABSTRACT FROM AUTHOR]

Given the growing interest in dairy‐free milk analog products, new and diversified alternatives are pivotal to push the market forward. Germination and fermentation are traditional processing technologies used in plant‐based milk production. However, the combination of both has not been extensively investigated. The aim of this study was to investigate the potential combined beneficial effects of coupling germination and fermentation on selected substrates and metabolites in adzuki bean milk analog. It was found that germination increased essential amino acids to 1193.44 from 421.46 mg/L in control while raising simple sugar and "green" (green odor) volatile compounds. Fermentation with probiotic Limosilactobacillus fermentum enriched the adzuki bean milk analog with probiotics and organic acids, whereby it also reduced some free amino acids (especially arginine) and "green" volatiles. Germination coupled with fermentation was able to overcome the deficiencies of the respective single treatment by elevating essential amino acid content (with a 4.8‐fold increase in lysine and a 3.8‐fold increase in histidine) and removing "green" odor volatiles while biofortifying the bean milk with probiotics, organic acids, and vitamin (nicotinic acid). Overall, a combination of germination and fermentation merits further research for substrate and metabolite modulation to develop novel and nutritious plant‐based milk analogs with desirable flavor. [ABSTRACT FROM AUTHOR]

The effects of brine acidification, glutamate addition, and starter culture on γ‐aminobutyric acid (GABA) content of fermented cucumber were investigated. GABA is a nonprotein amino acid with antihypertensive, antianxiety, and immunomodulatory properties. It is produced during cucumber fermentation but is limited by the low intrinsic concentration of free glutamate. Glutamine is 10‐fold more abundant than glutamate in fresh cucumber and could provide additional substrate if converted to glutamate by glutaminase. Cucumbers were fermented in triplicate in acidified (pH 4.7–4.8) or nonacidified (pH 6.6) cover brines with 2% (342 mM) sodium chloride (NaCl) and 0 or 10 mM added glutamate. Indigenous and starter culture‐assisted fermentations were conducted for each treatment at 28°C. The starter culture included lactobacilli containing gene sequences that encode for glutaminase (Lactobacillus gasseri ATCC 33323) and glutamate decarboxylase (Lactiplantibacillus plantarum WCFS1 ATCC BAA‐793). GABA, glutamate, and glutamine were quantified by liquid chromatography triple quadrupole mass spectrometry. Both indigenous and starter culture‐assisted fermentations effectively metabolized intrinsic and added glutamate, resulting in 10.4 ± 2.2 mM to 14.9 ± 0.7 mM GABA in glutamate supplemented fermentations compared with only 1.1 ± 0.2 mM in indigenous ferments. No additional increases in glutamate or downstream formation of GABA were observed in nonacidified brines with or without starter cultures, indicating that glutaminase production by L. gasseri and the indigenous microbiota was minimal or absent under these conditions. Glutamate addition to reduced salt cucumber fermentations generated ready‐to‐eat pickles that can deliver clinically relevant levels of GABA in a typical serving size. Practical Application: Research was conducted to explore ways to increase the production of the health‐promoting compound, γ‐aminobutyric acid (GABA), in fermented cucumber pickles. Cucumbers were fermented in reduced salt cover brines with or without added glutamate and/or acetic acid. Both natural and starter culture‐assisted fermentations effectively converted the intrinsic and added glutamate to GABA, producing ready‐to‐eat pickles that can deliver clinically relevant levels of GABA in a typical serving size. [ABSTRACT FROM AUTHOR]

The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready‐to‐eat food products. This work aimed to develop a functional ready‐to‐eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964. Phytate, phosphates, and soluble mineral content (Fe, Mn, Zn, Mg, Ca, and P) were determined in snacks formulated with sourdough and control doughs. An in vitro digestion model was performed on quinoa snacks to assess their mineral bioaccessibility and dialyzability. Phytate content was significantly lower (ca. 42.3%) while phosphates were higher (ca. eightfold) in quinoa‐based sourdough and sourdough‐based snacks (S1964) than in controls. Soluble minerals were higher (10.2%–32.0%) in S1964 than in controls. Mineral bioaccessibility and mineral dialyzability were also higher (ca. 24.5%) among S1964 and control snacks. The developed quinoa snack made from sourdough fermented by L. plantarum CRL 1964 had less phytate concentration and high bioaccessibility of minerals. These findings underscore the relevance of this innovative technology in creating food products that are not only highly nutritious but also represent a valuable contribution to the market of healthy foods. Practical Application: In this study, a novel snack based on quinoa sourdough with improved nutritional properties was developed. The addition of quinoa sourdough fermented by Lactiplantibacillus plantarum CRL 1964 to the preparation of quinoa snacks resulted in a product with a lower concentration of phytate and a higher content of phosphates and minerals (soluble, bioaccessible, and dialyzable). These results underline the efficacy of the new snack as a promising alternative to conventional mineral fortification methods. This innovative approach holds promise for addressing nutritional deficiencies and the demand for healthy snack options in today's market. [ABSTRACT FROM AUTHOR]

Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with Lactobacillus bulgaricus or Sreptococcus thermophilus allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with L. bulgaricus is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with L. bulgaricus, S. thermophilus and some Lactococcus for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of Lactobacillus casei, L. Rhamnosus and L. paracasei in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink's flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chemical fortification and dose supplementation of vitamin B12 are widely implemented to combat deficiency symptoms. However, in situ, fortification of vitamin B12 in food matrixes can be a promising alternative to chemical fortification. The present study aimed to produce vitamin B12‐rich, probiotic guava juice fermented with Levilactobacillus brevis strain KU15152. Pasteurized fresh guava juice was inoculated with 7.2 log CFU mL−1L. brevis strain KU15152 and incubated for 72 h at 37 °C anaerobically. The antioxidants, total phenolic compounds, vitamin B12 production, sugars, organic acids, pH and viable count were analyzed at 24, 48 and 72 h of incubation. The fermented juice was stored at 4 °C, and the changes in its functional properties were analyzed at 7‐day intervals up to 28 days of storage. RESULTS: During fermentation, the bacteria cell count was increased from 7.01 ± 0.06 to 9.76 ± 0.42 log CFU mL−1 after 72 h of fermentation and was decreased to 6.94 ± 0.34 CFU mL−1 during storage at 4 °C after 28 days. The pH, total soluble solids, crude fiber, citric acid and total sugars decreased, while titratable acidity, total protein, antioxidants, phenolic compounds and lactic acid contents increased during fermentation. The fermented guava juice exhibited higher 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS)) radical scavenging activities (85.97% and 75.97%, respectively) at 48 h of fermentation. The concentration of active vitamin B12 in the sample reached 109.5 μg L−1 at 72 h of fermentation. However, this concentration gradually decreased to 70.2 μg L−1 during the storage period. During storage for 28 days at 4 °C, both the fermented and control guava juices exhibited a decline in antioxidant and phenolic compound concentrations. Furthermore, the addition of 20% honey and guava flavor enhanced the organoleptic properties and acceptability of fermented guava juice. CONCLUSION: The value‐added fermented guava juice could be a novel functional food product to combat vitamin B12 deficiency. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Development of health‐promoting natural products has received importance, and fermented pumpkin can be a viable option, mainly regarding its carotenoid contents. This study aimed to investigate the quality of fermented pumpkin beverages (FPB) under various fermentation conditions (control, T1 = 30 °C, 12 h; T2 = 30 °C, 18 h; T3 = 30 °C, 24 h; T4 = 40 °C, 12 h; T5 = 40 °C, 18 h; T6 = 40 °C, 24 h) by Lactobacillus plantarum. Cell count of lactic acid bacteria, pH, chemical quality (soluble solid, acidity, total sugar, total phenolic content, total flavonoid content, and antioxidant activity), carotenoid contents, and colour attributes (h*, chroma, L*, and yellowing index) of FPB samples were studied. As a result, LAB fermentation significantly affected acidity and total sugar of FPB samples, while it did not change pH and soluble solids significantly. Besides, carotenoid contents and colour attributes of FPB were not different during fermentation, indicating that L. plantarum fermentation retained carotenoids and maintained physical appearances. Regarding sugars and organic acids, their quantity changed due to fermentation and lactic acids increased greatly up to three times higher than control after 24 h of fermentation at 30 °C. Moreover, fermentation by L. plantarum improved total phenolic content, total flavonoid content, and antioxidant activity, and these may recommend FPB as a potential functional product. [ABSTRACT FROM AUTHOR]

Mud crab (Scylla olivacea) is a valuable crustacean that has been consumed as nutritious foods for human body maintenance, delicacy tasting and for medicinal purposes. This study aimed to develop a novel mud crab extract processed through lactic acid fermentation. The objective is to compare the nutritional value, antioxidant properties and lipid profiling of mud crab muscles and hepatopancreas extract. Protein content in mud crab muscles extract (MCME) was significantly (p <.05) higher compared to the hepatopancreas. Lipids in MCME were significantly lower (3.36 ± 3.00%) (p <.05) than in hepatopancreas extract (HE) (14.75 ± 2.14%). Both eicosapentaenoic acid and docosahexaenoic acid content in MCME were relatively higher but not significantly (p >.05) different to HE. The DPPH-radical scavenging activity of both extracts was similar (p >.05). However, the ferric reducing antioxidant power in MCME was higher (p <.05) compared to HE. Therefore, MCME has the potential as an alternative natural antioxidant for healthy product. [ABSTRACT FROM AUTHOR]

The present research survey aimed to investigate the effect of a novel, potentially probiotic strain Pediococcus acidilactici ORE5 on the fermentation of Cornelian cherry for 24 h at 30 °C, followed by cold storage for 4 weeks. Two fermentation systems were established, differing in the form of P. acidilactici ORE5 applied as starter culture of (i) free cells and (ii) immobilized cells in delignified wheat bran. A high lactic acid fermentation rate was recorded, especially in the case of immobilized cell application, since lactic acid levels were determined at 184.8 mg/100 mL and acetic acid at 12.7 mg/100 mL. High probiotic load was observed throughout all studied periods, even at the fourth week of cold storage for both fermentation systems (above 8 log cfu/mL). The total phenolics content (TPC) of the fermented juices was high elevated compared to the unfermented one in all studied periods. When immobilized cells were applied, the TPC of the fermented juice attained the highest values (224.4.5–285.1 mg GAE/100 mL) compared to the juice fermented with free cells (204.5–258.4 mg GAE/100 mL) and the unfermented juice (140.5–165.8 mg GAE/100 mL). Improvements in the sensorial features of the fermented juice compared to the unfermented were also recorded during cold storage. Overall, the results of the present research demonstrated that P. acidilactici ORE5 can be successfully applied in lactic acid fermentation of Cornelian cherry juice, leading to a functional product with increased nutritional value, high probiotic load, and improved sensorial features. [ABSTRACT FROM AUTHOR]

Cabbage (Brassica oleracea var. capitata) is rich in dietary fiber, vitamins, trace elements, and functional components like glucosinolates, which are essential for promoting health. This study aims to enhance the health benefits and nutritional content of cabbage through lactic acid fermentation using a bioreactor, with a particular focus on glucosinolate retention. The fermentation utilized a consortium of Lactiplantibacillus plantarum, known for its robust acidifying capabilities, and antioxidant-rich strains Lactobacillus acidophilus and Bifidobacterium longum. A 5 L bioreactor facilitated the controlled fermentation process (35 °C, 24 h of fermentation at 5 rpm). The efficacy of glucosinolate retention was quantitatively assessed alongside the analysis of antioxidant properties via 1,1-diphenyl-2-picrylhydrazil (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The results indicated a notable enhancement in antioxidant capacity with a 16.32% increase in the DPPH radical scavenging rate compared to non-fermented cabbage. Glucosinolate retention was impressively sustained at 82.02% in bioreactor conditions. Storage stability tests conducted at 4 °C revealed minimal degradation of glucosinolates, maintaining significant levels up to 14 days (from 90.34% to 66.49%). This study underscores the potential of bioreactor-facilitated lactic acid fermentation in preserving and enhancing the nutritional and functional qualities of cabbage, thereby extending its market value and promoting sustainable agricultural practices. [ABSTRACT FROM AUTHOR]

In this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentation had a protective effect on LAB and antioxidant activity during in vitro gastrointestinal digestion. The antioxidant activity after gastrointestinal digestion, the survival rate of LAB after membrane filtration, and their ability to reflect ultraviolet light of the membrane concentrated fermented components were investigated. It was found that the ABTS cationic free radical scavenging ability of L. plantarum 67 and L. paracasei W125 fermented group increased by 7.85%, especially after digestion, which increased by 3.17% compared with the unfermented blueberry and whey protein mixed group. The survival rates of L. plantarum 67 and L. paracasei W125 in the blueberry-whey protein mixture were greater than 82.45% after digestion. The ultrafiltration membrane concentration process had little effect on the viability of LAB during 0–50 min. The mixture of L. bulgaricus 134 and S. thermophiles Grx02 fermented blueberry-whey protein showed strong UV reflection at 300 nm, reaching 27.39%. The mixture of L. plantarum 67 and L. paracasei W125 fermented blueberry-whey protein showed strong UV reflection at 335 nm, reaching 34.29%. [ABSTRACT FROM AUTHOR]

Einkorn (Triticum monococcum L. ssp. monococcum) is gaining renewed interest for its high nutritional value and digestibility. Lactic acid fermentation could enhance these properties by improving micronutrient bioavailability, sensory properties, and shelf life. This study aimed to develop a novel non-alcoholic einkorn-based beverage through lactic acid fermentation. A multiple-strain starter was selected based on acidifying properties and inoculated into an einkorn-based substrate to produce a yogurt-like beverage. Prototypes were evaluated through physico-chemical, chemical, and microbiological analyses and compared to uninoculated controls. A sensory analysis was also performed to assess flavor attributes before and after lactic acid fermentation. The inoculated starter culture reached a load of approximately 9 Log CFU g⁻¹ and remained viable throughout storage, leading to an increase in lactic acid concentration and high titratable acidity, corresponding to low pH values. Total polyphenol content increased during fermentation and remained stable during storage, whereas antioxidant activity did not show significant differences over time. An increase in monosaccharides, acids, and ketones was observed during fermentation and storage. The prototypes exhibited a distinctive proximate composition, along with yogurt and fruity aroma notes. These results suggest the feasibility of producing a safe and stable non-alcoholic einkorn-based fermented beverage with appealing sensory characteristics. [ABSTRACT FROM AUTHOR]

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality. [ABSTRACT FROM AUTHOR]

The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. This study explored the use of LAB strains (Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Limosilactobacillus fermentum) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. Microbial load and pH changes were monitored during a 24 h fermentation and 14-day shelf life at 5 °C. Concentrations of sugars, organic acids, and volatile organic compounds were also analyzed using HPLC and GC-qMS. The results showed that optimizing the matrix led to significant bacterial growth, with viable microbes remaining under refrigeration. In particular, the strain of L. plantarum tested on the cocoa bean shell yielded the most promising results. After 24 h of fermentation, the strain reached a charge of 9.3 Log CFU/mL, acidifying the substrate to 3.9 and producing 19.00 g/100 g of lactic acid. Aromatic compounds were produced in all trials, without off-flavours, and characteristic fermented food flavours developed. Additionally, secondary metabolites produced by lactic acid bacteria may enhance the health benefits of these beverages. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to explore the effects of biological additives, including Streptococcus bovis (SB), Bacillus subtilis (BS), xylanase (XT), and their combined treatments, including SB + BS (SBBS), SB + XT (SBXT), and BS + XT (BSXT), on the chemical composition, fermentation characteristics, and microbial community of high-moisture oat silage. Compared with the CK group (control group without additives), SB and SBBS treatments increased the lactic acid content (p < 0.05) and reduced the contents of acetic acid, propionic acid, butyric acid, and ammonia nitrogen in silage (p < 0.05). XT, SBXT, and BSXT treatments decreased the neutral detergent fiber and acid detergent fiber contents (p < 0.05), increasing the water-soluble carbohydrate content (p < 0.05). The SB, SBBS, and SBXT treatments increased the abundance of Lactiplantibacillus (p < 0.05) and significantly decreased microbial richness with diversity (p < 0.05), improving the microbial community structure in silage. The addition of XT increased the relative abundance of Clostridium and Enterobacteriaceae, but its combination with SB and BS increased the abundance of Lactiplantibacillus and inhibited the development of undesirable bacteria. Moreover, different additives changed the metabolism of carbohydrates, amino acids, energy, cofactors and vitamins of bacterial communities during ensiling. In summary, the addition of SB and SBBS was more conducive to improving the fermentation characteristics of oat, while XT, SBXT, and BSXT performed better in degrading lignocellulose in plants. [ABSTRACT FROM AUTHOR]