BIO Web of Conferences,
Год журнала:
2025,
Номер
169, С. 02006 - 02006
Опубликована: Янв. 1, 2025
This
study
investigates
the
microbiological
characteristics
of
salted
eggs,
a
popular
delicacy
in
Indonesia
known
for
its
distinct
flavor
and
extended
shelf
life.
The
traditional
method
producing
eggs
adopted
this
involved
coating
fresh
duck
paste
made
from
rice
husk
ash,
salt
water
30
days.
Due
to
involvement
microorganisms
production
process
has
been
proposed
be
categorized
as
spontaneous
fermentation.
research
aims
analyze,
identify
compare
microbial
communities
present
order
understand
their
role
development
preservation.
Microbial
analysis
was
conducted
using
colony
counting
methods
16S
rRNA
Next
Generation
Sequencing
Illumina
MiSeq
Platform
bacterial
communities.
Results
indicated
significant
increase
halophilic
lactic
acid
bacteria
eggs’
white
yolk
compared
eggs.
Firmicutes
Proteobacteria
appeared
two
most
dominant
phyla
Major
genera
such
Pseudomonas
Burkholderia
,
exhibited
decrease
due
salting
process.
major
phylum
included
bacteria,
Bacillus
Lactobacillus
Weissella
Pediococcus
Tetragenococcus
tolerance
potential
probiotic
properties.
As
whole,
provides
thorough
profiling
further
insights,
improving
safety
quality
through
management.
Fermentation,
Год журнала:
2024,
Номер
10(3), С. 168 - 168
Опубликована: Март 15, 2024
Studies
on
fermentation
by
acid
lactic
bacteria
(LAB)
have
confirmed
the
presence
of
strains
with
attributes
considerable
relevance
for
food
processing.
These
strains,
in
addition
to
their
ability
modify
texture
and
flavor
foods,
possess
beneficial
properties
human
health.
They
enhance
quality
making
it
more
nutrient-rich
contribute
preservation.
The
production
acid,
vitamins,
exopolysaccharides,
bacteriocins,
among
other
compounds,
confers
these
LAB.
In
realm
preservation,
bacteriocins
play
a
crucial
role.
This
is
because
act
inhibiting
growth
reproduction
unwanted
microorganisms
interacting
cell
membrane,
causing
its
rupture.
preservative
effect
has
led
LAB
widespread
use
during
review
highlights
importance
carried
out
industry
bio-preservation
foods.
findings
emphasize
continuing
investigations
harness
production.
Fermentation,
Год журнала:
2024,
Номер
10(6), С. 298 - 298
Опубликована: Июнь 4, 2024
Lactic
acid
bacteria
(LAB),
due
to
their
many
advantageous
features,
have
been
utilized
in
food
manufacturing
for
centuries.
Spontaneous
fermentation,
which
LAB
play
a
fundamental
role,
is
one
of
the
oldest
methods
preservation.
survival
and
viability
various
products
are
great
importance.
During
technological
processes,
external
physicochemical
stressors
appear
often
combinations.
To
ensure
LAB,
adjustment
optimal
conditions
should
be
considered.
strains
carefully
selected
particular
matrices
processes
involved.
The
LAB’s
robustness
different
environmental
includes
defense
mechanisms
against
stress,
including
phenomenon
adaptation,
cross-protection.
Recently
established
positive
health
effects
influence
on
human
wellbeing
caused
some
most
desirable
microorganisms
industry.
A
good
understanding
adaptation
can
lead
both
optimization
production
storage
conditions,
as
well
obtaining
with
increased
tolerance
stressors.
Hopefully,
result,
final
product
naturally
present
or
added
achieve
outstanding
quality
safety
benefits
that
meet
consumer
expectations.
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.
Foods,
Год журнала:
2024,
Номер
13(23), С. 3886 - 3886
Опубликована: Дек. 1, 2024
Foodborne
pathogens
are
microorganisms
that
cause
illness
through
contamination,
presenting
significant
risks
to
public
health
and
food
safety.
This
review
explores
the
metabolites
produced
by
these
pathogens,
including
toxins
secondary
metabolites,
their
implications
for
human
health,
particularly
concerning
cancer
risk.
We
examine
various
such
as
Salmonella
sp.,
Campylobacter
Escherichia
coli,
Listeria
monocytogenes,
detailing
specific
of
concern
carcinogenic
mechanisms.
study
discusses
analytical
techniques
detecting
chromatography,
spectrometry,
immunoassays,
along
with
challenges
associated
detection.
covers
effective
control
strategies,
processing
techniques,
sanitation
practices,
regulatory
measures,
emerging
technologies
in
pathogen
control.
manuscript
considers
broader
highlighting
importance
robust
policies,
awareness,
education.
identifies
research
gaps
innovative
approaches,
recommending
advancements
detection
methods,
preventive
policy
improvements
better
manage
foodborne
metabolites.
Sustainability,
Год журнала:
2024,
Номер
16(8), С. 3362 - 3362
Опубликована: Апрель 17, 2024
The
main
tenets
of
the
sustainable
food
production
model
are
to
reduce
adverse
environmental
impacts
and
use
available
resources
more
efficiently.
allows
companies
adapt
their
strategies
current
challenges
requirements
while
maintaining
long-term
stability
competitiveness.
To
ensure
that
chain
participants
implement
appropriate
practices,
research
is
being
conducted
develop
new
solutions.
Among
important
issues
great
interest
researchers
lactic
acid
bacteria
(LAB).
These
play
a
pivotal
role
in
production,
encompassing
environmental,
economic,
social
aspects.
following
article
highlights
recent
innovations
advancements
LAB
applications,
contributing
enhanced
efficiency
development
products.
By
fermenting
food,
effectively
enhances
safety,
prolong
shelf
life,
augment
nutritional
values,
simultaneously
eliminating
or
outcompeting
foodborne
pathogens,
thus
preventing
poisoning.
This
underscores
these
often-overlooked
aspects
LAB,
such
as
critical
fermented
sustaining
humanity
during
challenging
times,
by
providing
essential
nutrients,
supporting
health
through
its
unique
preservative
probiotic
properties.
It
also
points
out
lesser-known
applications
microorganisms,
including
degradation
organic
waste
biogas
bioplastics
production.
Foods,
Год журнала:
2024,
Номер
13(15), С. 2386 - 2386
Опубликована: Июль 28, 2024
Fermented
foods
can
provide
many
benefits
to
our
health.
These
are
created
by
the
action
of
microorganisms
and
help
support
digestive
health
immune
system.
include
yogurt,
