Food Bioscience, Год журнала: 2024, Номер 59, С. 103781 - 103781
Опубликована: Март 5, 2024
Язык: Английский
Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468
Опубликована: Авг. 9, 2024
Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.
Язык: Английский
Процитировано
15
Microbes and Infection, Год журнала: 2024, Номер 26(4), С. 105301 - 105301
Опубликована: Янв. 21, 2024
Chronic lung infections caused by Pseudomonas aeruginosa play a significant role in the mortality and morbidity of cystic fibrosis (CF) patients. The widespread bacterial resistance to conventional antimicrobials demands identifying new strategies complement or replace current antibiotic therapies. In this study, we evaluated antibacterial, antibiofilm, antivirulence properties cell-free supernatants (CFS) from several Lactobacillus probiotic strains against P. isolated sputum CF A strong fast antibacterial activity CFS different lactobacilli was observed at acidic pH towards aeruginosa, both planktonic biofilm mode growth, conditions mimicking lung. Interestingly, although when adjusted 6.0, lost most their potential, they retained some largely dependent on dose, exposure time, Lactobacillus-P. strain combination. vivo testing invertebrate Galleria mellonella model disclosed lack toxicity ability prevent infection. For first results revealed postbiotic activities context pulmonary environment, pointing innovative postbiotics' uses anti-infective therapy.
Язык: Английский
Процитировано
13
Foods, Год журнала: 2024, Номер 13(23), С. 3714 - 3714
Опубликована: Ноя. 21, 2024
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.
Язык: Английский
Процитировано
13
Foods, Год журнала: 2024, Номер 13(10), С. 1538 - 1538
Опубликована: Май 15, 2024
This review examines the techno-functional properties of lactic acid bacteria (LABs) in food industry, focusing on their potential health benefits. We discuss current findings related to techno-functionality LAB, which includes acidification, proteolytic and lipolytic features, a variety other biochemical activities. These activities include production antimicrobial compounds synthesis exopolysaccharides that improve safety consumer sensory experience. LABs are also known for antioxidant abilities, help reduce oxidative reactions foods functional properties. In addition, LABs’ role as probiotics is promising effects gut health, immune system modulation, cholesterol control, general wellbeing. Despite these advantages, several challenges hinder effective use probiotic LABs, such maintaining strain viability during storage transport well ensuring efficacy gastrointestinal tract. Our identifies critical barriers suggests avenues future research.
Язык: Английский
Процитировано
9
Frontiers in Sustainable Food Systems, Год журнала: 2025, Номер 8
Опубликована: Янв. 3, 2025
The extensive use of antimicrobial growth promoters (AGPs) in livestock has raised global concerns due to increasing resistance (AMR) among pathogenic microbes. This review examines probiotics as a sustainable alternative AGPs, offering safer approach for promoting animal and health. Probiotics enhance productivity immunity by producing compounds competing with pathogens nutrients. In addition, strengthen the gut barrier modulate microbiome, facilitating beneficial bacterial while suppressing species. Studies demonstrate efficacy probiotic strains genera Lactobacillus Bifidobacterium inhibiting such Clostridium perfringens Salmonella livestock. comprehensive evaluation highlights probiotics' potential advance practices, reduce reliance on antibiotics, mitigate AMR risks, underscoring need further research regulatory considerations their husbandry.
Язык: Английский
Процитировано
1
Microbiological Research, Год журнала: 2025, Номер 293, С. 128071 - 128071
Опубликована: Янв. 15, 2025
Язык: Английский
Процитировано
1
Process Biochemistry, Год журнала: 2025, Номер unknown
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
1
Deleted Journal, Год журнала: 2025, Номер 2(1)
Опубликована: Фев. 25, 2025
Язык: Английский
Процитировано
1
Frontiers in Veterinary Science, Год журнала: 2024, Номер 11
Опубликована: Март 1, 2024
Microorganisms inhabit the gastrointestinal tract of ruminants and regulate body metabolism by maintaining intestinal health. The state health is influenced not only macro-level factors optimal development physiological structure integrity but also delicate equilibrium between flora immune status at micro-level. Abrupt weaning in young causes incomplete resulting an unstable unformed microbiota. induced damages to microecological homeostasis tract, infections diseases, such as diarrhea. Recently, nutritional functional yeast culture has been researched tackle these problems. Herein, we summarized current known interactions microorganisms ruminants, then discussed regulatory effects using a feed supplement. Yeast preparation that contains yeast, enriched with metabolites other nutrient-active components, including β-glucan, mannan, digestive enzymes, amino acids, minerals, vitamins, some unknown growth factors. It stimulates proliferation mucosal epithelial cells reproduction providing special nutrient substrates support function. Additionally, β-glucan mannan effectively stimulate immunity, promote response, activate macrophages, increase acid phosphatase levels, thereby improving body’s resistance several disease. incorporation into ruminants’ diet significantly alleviated damage caused stress which acts effective strategy balance flora, tissue, establishment system. Our review provides theoretical basis for application ruminants.
Язык: Английский
Процитировано
6
Probiotics and Antimicrobial Proteins, Год журнала: 2024, Номер unknown
Опубликована: Май 15, 2024
Abstract Bacteriocins produced by lactic acid bacteria (LAB) have good potential for use as food biopreservatives. Lacticaseibacillus paracasei Zhang ( L. Zhang) is both a and probiotic bacterium. This study aimed to purify preliminary characterize the active antibacterial metabolite of Zhang. The cell-free supernatant was collected purified ultrafiltration gel filtration chromatography. 1–3 kDa fraction could inhibit growth Staphylococcus aureus but not Escherichia coli . Further activity assays revealed its capacity suppress various foodborne human opportunistic pathogens (including , Pseudomonas fluorescens aeruginosa Listeria monocytogenes Bacillus cereus ), fungi. showed tolerance heat (40 100 °C), acid–base (pH 2–3 pH 6–10), digestions number industrial animal/human enzymes (such trypsin, pepsin, α-amylase, protease K, except papain); these desired properties make it suitable biopreservative be used in harsh complex production processes. high papain sensitivity suggested proteinaceous/peptide nature bioactivity. Moreover, our genomic data mining bacteriocin through BAGEL4 an area interest encoding complete set putative genes required production. In conclusion, that can produce extracellular functional metabolite, likely class II bacteriocin. Our extraction characterization demonstrated has or agent suppressing gastrointestinal infections.
Язык: Английский
Процитировано
5