Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Next Sustainability, Год журнала: 2025, Номер 6, С. 100105 - 100105

Опубликована: Янв. 1, 2025

Язык: Английский

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Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

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.

Язык: Английский

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Isolation and preliminary screening of lactic acid bacteria for antimicrobial potential from raw milk

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Март 5, 2025

Lactic acid bacteria (LAB) are widely recognized for their role in food preservation and potential to produce bacteriocins, natural antimicrobial peptides effective against a broad spectrum of foodborne pathogens. This study focuses on the isolation characterization bacteriocin-producing LAB strains from raw milk samples collected southern Northern Morocco. Phenotypic genotypic methods were used identify isolated strains, activity was evaluated common pathogens, including Escherichia coli Salmonella spp. The results revealed several with significant bacteriocin production strong inhibitory effects target These findings highlight applications these industry, particularly enhancing safety shelf life fermented products. provides foundation future research biotechnological exploitation as preservatives.

Язык: Английский

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Lacticaseibacillus zeae PW3 combats multiple foodborne pathogens: Antibacterial activity and metabolomics analysis

LWT, Год журнала: 2025, Номер unknown, С. 117666 - 117666

Опубликована: Март 1, 2025

Язык: Английский

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