Microbial Biotechnology,
Год журнала:
2025,
Номер
18(4)
Опубликована: Апрель 1, 2025
ABSTRACT
Re‐utilising
brewers'
spent
grain
(BSG)
through
LAB
fermentation
can
enable
its
broad
use
in
the
food
industry,
enhancing
nutritional
and
functional
properties
offering
a
clear
example
of
sustainable
approach
valorisation
side
streams.
Despite
extensive
research
on
fermentation,
regulation
metabolism
during
growth
complex
food‐industry‐relevant
environments
remains
unclear.
This
study
investigates
metabolic
processes
Leuconostoc
pseudomesenteroides
DSM20193
24
h
BSG
with
without
4%
sucrose
(w/w)
supplementation,
allowing
situ
dextran
synthesis.
Besides
synthesis,
presence
led
to
faster
acidification,
especially
due
increased
formation
acetic
acid.
Furthermore,
differences
utilisation
sucrose,
fructose,
glucose,
maltose
diverse
oligosaccharides
were
observed.
Transcriptome
analysis
comparing
expression
profiles
0
16
revealed
genes
involved
carbohydrate
pathways,
including
higher
activity
lower
related
alternative
carbon
sources.
Transcription
selected
relevant
time‐course
comparison
between
provided
more
detailed
indications
responses
network
this
environment.
deeper
understanding
dynamic
regulatory
mechanism
that
drives
sugar
synthesis
how
alter
flux
towards
different
products.
Processes,
Год журнала:
2024,
Номер
12(8), С. 1613 - 1613
Опубликована: Авг. 1, 2024
Mannitol
is
the
most
abundant
polyol
in
nature
and
has
wide
commercial
applications
due
to
its
properties
food,
chemical,
medical,
pharmaceutical
industries.
was
traditionally
produced
from
kelp,
but
this
process
eliminated
high
water
energy
consumption
gradually
replaced
by
methods
with
less
environmentally
friendly
practices.
Studies
show
that
brown
seaweed
contains
large
amounts
of
mannitol.
Therefore,
paper
intends
describe
structure
sugar
alcohol
present
algae,
production,
biosynthetic
pathway
as
well
medical
nutritional
applications.
Food Chemistry X,
Год журнала:
2025,
Номер
25, С. 102199 - 102199
Опубликована: Янв. 1, 2025
Fermented
millet
beverages
are
gaining
attention
as
a
sustainable
and
nutritious
alternative
to
traditional
functional
foods,
combining
the
nutritional
benefits
of
millets
with
transformative
effects
fermentation.
This
review
explores
microbial
dynamics,
biochemical
changes,
health
these
beverages.
Fermentation
boosts
nutrient
bioavailability,
reduces
anti-nutritional
factors,
produces
bioactive
compounds
like
antioxidants
probiotics
that
support
gut
health,
metabolism,
immunity.
It
also
enhances
synthesis
vitamins,
minerals,
peptides,
offering
potential
for
managing
chronic
conditions.
Key
factors
such
temperature,
pH,
oxygen
levels,
substrate
composition
influence
fermentation,
specific
microorganisms
enhancing
both
sensory
qualities.
These
align
sustainability
goals,
thrive
in
resource-limited
environments,
their
gluten-free
nature
caters
dietary
needs,
including
those
celiac
disease.
The
highlights
cultural
significance
while
advocating
integration
into
modern
markets
commercial
viability.
LWT,
Год журнала:
2022,
Номер
167, С. 113797 - 113797
Опубликована: Авг. 3, 2022
Lactic
acid
bacteria
(LAB)
are
a
broad
group
of
gram-positive
that
have
actively
been
used
worldwide
in
food
productions
due
to
their
nutritional,
technological,
bioprotection
and
flavour-related
characteristics,
which
define
them
as
powerful
biological
tools
be
fermented
applications.
LAB
ubiquitous
nature
some
species
found
fructose-rich
niches,
such
insect
microbiomes.
Twenty-eight
were
isolated
from
Apis
mellifera,
Bombus
spp.
Andrena
nigroaenea
sources.
Lactococcus
lactis
was
the
most
widespread
all
species.
A
phenotypical
characterization
analysis
based
on
carbohydrate
metabolism,
subproduct
production,
pectinolytic
activity,
citrate
uptake,
phytate
degradation
diacetyl
production
carried
out.
Based
this
analysis,
two
strains
belonging
Leuconostoc
pseudomesenteroides
L.lactis
suitable
for
use
common
plant
matrices.
The
former
showed
an
ability
significantly
catabolize
raffinose,
maltose
citrate,
present
soy
beverages,
while
latter
able
produce
high
concentrations
lactic
acid,
relevant
generation
dairy
alternatives,
noticeably
degraded
phytic
pectin
sucrose
mostly
bean,
cereal
fruit-based
Foods,
Год журнала:
2023,
Номер
12(20), С. 3789 - 3789
Опубликована: Окт. 16, 2023
Fermented
vegetables
have
a
long
history
and
are
enjoyed
worldwide
for
their
unique
flavors
health
benefits.
The
process
of
fermentation
improves
the
nutritional
value,
taste,
shelf
life
foods.
Microorganisms
play
crucial
role
in
this
through
production
metabolites.
fermented
closely
related
to
evaluation
succession
microbiota.
Lactic
acid
bacteria
(LABs)
typically
dominant
vegetables,
they
help
inhibit
growth
spoilage
maintain
healthy
gut
microbiota
humans.
However,
homemade
small-scale
artisanal
products
rely
on
spontaneous
using
naturally
present
fresh
or
from
aged
brine,
which
may
introduce
external
microorganisms
lead
substandard
products.
Hence,
understanding
LABs
other
probiotics
maintaining
quality
safety
is
essential.
Additionally,
selecting
probiotic
isolating
beneficial
can
facilitate
use
safe
starter
cultures
large-scale
industrial
production.
This
review
provides
insights
into
traditional
making
explains
mechanisms
involved,
discusses
modern
microbiome
technologies
regulate
create
highly
effective,
wholesome,
safe,
vegetable
Microorganisms,
Год журнала:
2022,
Номер
10(11), С. 2290 - 2290
Опубликована: Ноя. 18, 2022
Red
microalgae
represent
a
natural
reservoir
of
beneficial
substances
with
applications
in
different
industrial
sectors.
They
are
rich
biomolecules
known
for
their
antihypertensive,
antioxidant,
antimicrobial,
antiviral,
anti-inflammatory,
antitumor,
and
anticoagulant
activities.
Many
red
source
vitamins,
minerals,
photochemicals,
polyunsaturated
fatty
acids,
wide
spectrum
polysaccharides.
The
content
valuable
compounds
activities
have
turned
into
cellular
factories
special
interest
food,
nutraceutical,
pharmaceutical
industries.
Like
all
microalgae,
the
ones
superior
to
traditional
crops
aims
biotechnology
as
they
renewable
sources
widely
available
great
quantities
easy
culture.
Moreover,
some
most
studied
generally
recognized
safe.
This
review
summarizes
biochemicals
from
highlights
health
nutritional
benefits.
LWT,
Год журнала:
2022,
Номер
164, С. 113640 - 113640
Опубликована: Июнь 7, 2022
Cereal
vinegar
is
a
type
of
traditional
Chinese
vinegar,
the
most
famous
which
include
Zhenjiang
aromatic,
Shanxi
aged,
Sichuan
bran,
and
Zhejiang
rose
vinegar.
Sun
bran
with
unique
flavour.
At
present,
few
studies
have
been
conducted
on
its
flavour
substances.
This
study
aimed
to
identify
characteristic
components
The
volatile
non-volatile
corresponding
vinegars
were
investigated
using
liquid
chromatography-mass
spectrometry
(LC-MS/MS)
gas
(GC-MS),
metabolites
analysed
multivariate
statistical
analysis
methods.
In
total,
89
488
types
revealed,
respectively.
Multivariate
data
showed
that
there
8
18
substances
in
Taiyuanjing
6
Sipo
2-Methyl-5-isopropylpyrazine,
Pro-Glu,
D-mannitol
identified
as
Concurrently,
various
physiologically
active
identified.
results
provide
information
for
purification
strengthening
beneficial
