Microbial innovations in agriculture: interdisciplinary approaches to leveraging microbes for food sustainability and security DOI Open Access
Debasis Mitra, Rahul Kumar, Neha Kamboj

et al.

Indian Journal of Microbiology Research, Journal Year: 2024, Volume and Issue: 11(3), P. 129 - 139

Published: Sept. 15, 2024

Ensuring food security and promoting sustainability are huge global challenges that humanity must address. The field of microbiology presents promising solutions by leveraging the immense diversity capabilities microorganisms. These microscopic life forms play vital roles throughout production cycle, from enhancing soil fertility boosting plant growth to controlling pests diseases, facilitating processing, managing waste. Exploiting beneficial microbes can increase crop yields, improve nutrient bioavailability, reduce reliance on synthetic agrochemicals, thereby contributing environmental sustainability. Moreover, microbial biotechnologies enable development innovative products, enhance safety measures, prolong shelf life, consequently minimizing Significantly, microbial-based be tailored local contexts, fostering inclusive equitable systems accessible diverse communities. However, fully realizing potential in requires a multidisciplinary approach, integrating advancements ecology, genomics, metabolomics, bio preservation, biotechnology. This abstract explores contribute significantly sustainability, emphasizing importance interdisciplinary research integration microbiological innovations into agricultural practices systems.

Language: Английский

Impact of Commercial Protective Culture on Manouri PDO Cheese DOI Creative Commons
Τhomas Bintsis, Maria Kyritsi

Fermentation, Journal Year: 2025, Volume and Issue: 11(1), P. 35 - 35

Published: Jan. 16, 2025

Manouri is a Greek whey cheese, with Protected Denomination of Origin recognition, produced by heating the cheese and added milk and/or cream at high temperatures (88–90 °C) to form coagulum. High-heat treatment results in inactivation any indigenous microorganisms from raw materials. However, moisture, fat pH make it favorable medium for growth microbial contamination. The objective this study was investigate application commercial protective culture (CPC) on profile during storage. Three treatments were prepared: S1 control sterile water sprayed surface, S2 dense CPC S3 diluted CPC. experimental cheeses covered greaseproof paper stored 5 °C 21 days. For all three treatments, content total solids showed significant increase storage, while protein carbohydrates decrease 14 resulted higher than probably due acidifying lactic acid bacteria microbiota cheeses. reduction 1.60–1.69 log CFU/g population yeasts; no effect observed Enterobacteriaceae Staphylococcus spp. dominant yeast identified as Candida zeylanoides (63.5%), parapsilosis (21.1%) famata (15.4%). Although not able spoilage bacteria, an effective way yeasts cheese. presence certain reveals significance applying good hygiene practices throughout cheesemaking process.

Language: Английский

Citations

0
Clean Label Approaches in Cheese Production: Where Are We? DOI Creative Commons
Jaime Fernandes, Sandra Gomes, Fernando H. Reboredo

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 805 - 805

Published: Feb. 26, 2025

The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches applying principles while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), visible light (VL), are among most promising methods that effectively control microbial growth preserving nutritional functional properties of cheese. Protective cultures, postbiotics, bacteriophages represent microbiological strategies natural alternatives conventional preservatives. Another efficient approach involves plant extracts, which contribute control, enhance functionality potential health benefits. Edible coatings, either alone or combined with other methods, also show applications. Despite these advantages, several challenges persist: higher costs production technical limitations, possible shorter shelf-life, regulatory challenges, absence standardized definitions compliance complexities. Further research is needed develop refine formulations, especially regarding bioactive peptides, sustainable packaging, advanced techniques. Addressing will be essential expanding availability ensuring product quality acceptance.

Language: Английский

Citations

0
Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in Artisanal Cheese DOI
Joice Fátima Moreira Silva,

B. V. ALONSO,

Paula Aparecida Azevedo Almeida

et al.

Food Microbiology, Journal Year: 2025, Volume and Issue: 130, P. 104762 - 104762

Published: March 1, 2025

Language: Английский

Citations

0
Characterization and in situ bioprotective efficacy of reuterin E81 produced by Limosilactobacillus reuteri E81 in white cheese model DOI
Hümeyra İspirli, Hale İnci Öztürk, Enes Dertli̇

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106699 - 106699

Published: April 1, 2025

Language: Английский

Citations

0
Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products DOI Creative Commons
Khaled Elsaadany,

Abeer I. M. EL‐Sayed,

Sameh Awad

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3059 - 3059

Published: Sept. 26, 2024

The main objective of this study is to isolate and identify lactic acid bacteria (LAB) from various Egyptian dairy products, examine their antibacterial hemolysis potential, ensure safety when used as starter cultures in different industries. products are often made without the use commercial cultures, using raw milk artisanal methods. most popular traditional Laban Rayeb Zabady, well cheese varieties Ras, Domiati, Karish. microbial communities for fermentation diversity important factors that can affect quality these products. In order investigate cocci 70 samples or fermented cheeses were collected cheese-making factories, local markets, farmhouses located Delta area Egypt. Following this, LAB isolated samples. One hundred fifty-seven isolates Gram-positive, catalase-negative, bacterial species identified via rep-PCR, some confirmed pheS 16S rRNA gene sequencing, follows: Streptococcus infantarius subsp. (three isolates), Enterococcus hirae faecium (ninety-six faecalis (forty durans (six Lactococcus garvieae (one isolate), Pediococcus acidilactici (seven lactis Lactis isolate). These findings validate five strains have strong activity against Escherichia coli, Salmonella typhimurium, Listeria monocytogenes, one thirty-four safe hemolysis. selected protective including acidilactici, lactis, E. faecalis, faecium.

Language: Английский

Citations

1
Effect of Sheep’s Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics DOI Creative Commons
Carlos Pereira,

Hanna Varytskaya,

Oliwia Łydzińska

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4132 - 4132

Published: Dec. 20, 2024

Films and coatings based on biopolymers have been extensively studied in recent years since they less impact the environment, can be obtained from renewable sources, good coating film-forming capacity, are biodegradable interesting nutritional properties. In present study, sheep’s cheese whey powder (SCWP) was used to produce edible coatings. Six types of samples were produced: without (CON); treated with natamycin (NAT); SCWP antimicrobials (WCO); a commercial bioprotective culture (WFQ); kombucha tea (WKO); oregano essential oil (WEO). At end ripening period, all cheeses classified as full-fat semihard, according Portuguese standard. The higher hardness adhesiveness values CON, WFQ WKO line lower moisture defatted observed these samples, indicating that future work should address improvement water vapor barrier properties whey-based coating. presented significantly for hardness. Differences also titratable acidity aw, both between because time. color parameters differences, chiefly rind, but highest differences resulted time rather than samples. cases, counts lactobacilli lactococci surpassed log 7 CFU/g by ripening. Regarding yeast mold counts, CON WCO period (>log 4 CFU/g), while sample NAT lowest value (ca. 3 CFU/g). Samples WFQ, WEO which ca. 0.5 cycles WCO. Hence, use alongside culture, or had positive reduction surfaces. Future evaluate joint different antimicrobials.

Language: Английский

Citations

1
Microbial innovations in agriculture: interdisciplinary approaches to leveraging microbes for food sustainability and security DOI Open Access
Debasis Mitra, Rahul Kumar, Neha Kamboj

et al.

Indian Journal of Microbiology Research, Journal Year: 2024, Volume and Issue: 11(3), P. 129 - 139

Published: Sept. 15, 2024

Ensuring food security and promoting sustainability are huge global challenges that humanity must address. The field of microbiology presents promising solutions by leveraging the immense diversity capabilities microorganisms. These microscopic life forms play vital roles throughout production cycle, from enhancing soil fertility boosting plant growth to controlling pests diseases, facilitating processing, managing waste. Exploiting beneficial microbes can increase crop yields, improve nutrient bioavailability, reduce reliance on synthetic agrochemicals, thereby contributing environmental sustainability. Moreover, microbial biotechnologies enable development innovative products, enhance safety measures, prolong shelf life, consequently minimizing Significantly, microbial-based be tailored local contexts, fostering inclusive equitable systems accessible diverse communities. However, fully realizing potential in requires a multidisciplinary approach, integrating advancements ecology, genomics, metabolomics, bio preservation, biotechnology. This abstract explores contribute significantly sustainability, emphasizing importance interdisciplinary research integration microbiological innovations into agricultural practices systems.

Language: Английский

Citations

0