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The study aimed to isolate and characterize lactic acid bacteria from various traditional fermented fish products from North East India, including Xindol , Hentak, and Ngari, which hold significant dietary importance for the indigenous tribes. Additionally, the study sought to examine their untargeted metabolomic profiles. A total of 43 strains of Bacillus , Priestia, Staphylococcus, Pediococcus, and Lactiplantibacillus were isolated, characterized by 16 S rRNA gene and tested for probiotic properties. Five strains passed pH and bile salt tests with strain dependent antimicrobial activity, which exhibited moderate autoaggregation and hydrophobicity properties. Lactiplantibacillus plantarum MKTJ24 exhibited the highest hydrophobicity (42 %), which was further confirmed by adhesion assay in HT-29 cell lines (100 %). Lactiplantibacillus plantarum MKTJ24 treatment in LPS-stimulated HT-29 cells up-regulated expression of mucin genes compared to LPS-treated cells. Treatment of RAW 264.7 cells with Lactiplantibacillus plantarum MKTJ24 decreased LPS-induced reactive oxygen species (ROS) and nitric oxide (NO) productions. Further, genome analysis of Lactiplantibacillus plantarum MKTJ24 revealed the presence of several probiotic markers and immunomodulatory genes. The genome was found to harbor plantaricin operon involved in bacteriocin production. A pangenome analysis using all the publicly available L. plantarum genomes specifically isolated from fermented fish products identified 120 unique genes in Lactiplantibacillus plantarum MKTJ24. Metabolomic analysis indicated dominance of ascorbic acids, pentafluropropionate, cyclopropaneacetic acid, florobenzylamine, and furanone in Xindol. This study suggests that Lactiplantibacillus plantarum MKTJ24 has potential probiotic and immunomodulatory properties that could be used in processing traditional fermented fish products on an industrial scale to improve their quality and enhance functional properties. [Display omitted] • Immunomodulatory properties of Lactiplantibacillus plantarum MKTJ24 showed excellent probiotic properties was evaluated. • Lactiplantibacillus plantarum MKTJ23 and MKTJ24 were found in Xindol along with different strains of Pediococcus pentosaceus. • L. plantarum MKTJ24 reduced the production of reactive oxygen species and nitric oxide in LPS treated RAW264.7 cell lines. • Whole genome analysis confirmed the presence of probiotic and immune associated genes in the genome of L. plantarum MKTJ24. • Pangenome analysis has depicted the presence of diverse genomic content among the L. plantarum strains. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are known to exhibit various beneficial roles in fermentation, serving as probiotics, and producing a plethora of valuable compounds including antimicrobial activity such as bacteriocin-like inhibitory substance (BLIS) that can be used as biopreservative to improve food safety and quality. However, the yield of BLIS is often limited, which poses a challenge to be commercially competitive with the current preservation practice. Therefore, the present work aimed to establish an optimised two-plasmid CRISPR/Cas9 system to redirect the carbon flux away from lactate towards compounds with antimicrobial activity by disrupting lactate dehydrogenase gene (ldh) on various strains of LAB. The lactic acid-deficient (ldhΔ) strains caused a metabolic shift resulting in increased inhibitory activity against selected foodborne pathogens up to 78 % than the wild-type (WT) strain. The most significant effect was depicted by Enterococcus faecalis-ldh∆ which displayed prominent bactericidal effects against all foodborne pathogens as compared to the WT that showed no antimicrobial activity. The present work provided a framework model for economically important LAB and other beneficial bacteria to synthesise and increase the yield of valuable food and industrial compounds. The present work reported for the first time that the metabolism of selected LAB can be manipulated by modifying ldh to attain metabolites with higher antimicrobial activity. • The development of a new mutant lactic acid bacteria (LAB) strains was attained by genetically disrupt lactate dehydrogenase (ldh) gene, to eliminate the production of lactic acid. • The deletion of the ldh was achieved by introducing an efficient two-plasmid CRISPR system. • The growth rate of the mutant LAB strains show significant changes due to the deletion of ldh. • The effects of metabolic alteration on Bacteriocin-Like Inhibitory Substance (BLIS) was significantly increase up to two-fold resulted from re-routing of the carbon flow towards BLIS pathway. [ABSTRACT FROM AUTHOR]

Food allergies have emerged as a pressing health concern in recent years, largely due to food resources and environmental changes. Dairy products fermented by lactic acid bacteria play an essential role in mitigating allergic diseases. Lactic acid bacteria have been found to possess a distinctive proteolytic system comprising a cell envelope protease (CEP), transporter system, and intracellular peptidase. Studying the impact of different Lactobacillus proteolytic systems on the destruction of milk allergen epitopes and their potential to alleviate allergy symptoms by releasing peptides containing immune regulatory properties is a valuable and auspicious research approach. This paper summarizes the proteolytic systems of different species of lactic acid bacteria, especially the correlation between CEPs and the epitopes from milk allergens. Furthermore, the mechanism of immunomodulatory peptide release was also concluded. Finally, further research on the proteolytic system of lactic acid bacteria will provide additional clinical evidence for the possible treatment and/or prevention of allergic diseases with specific fermented milk/dairy products in the future. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) is a type of probiotic that may benefit intestinal health. Recent advances in nanoencapsulation provide an effective strategy to protect them from harsh conditions via surface functionalization coating techniques. Herein, the categories and features of applicable encapsulation methods are compared to highlight the significant role of nanoencapsulation. Commonly used food-grade biopolymers (polysaccharides and protein) and nanomaterials (nanocellulose and starch nanoparticles) are summarized along with their characteristics and advances to demonstrate enhanced combination effects in LAB co-encapsulation. Nanocoating for LAB provides an integrity dense or smooth layer attributed to the cross-linking and assembly of the protectant. The synergism of multiple chemical forces allows for the formation of subtle coatings, including electrostatic attractions, hydrophobic interactions, π–π, and metallic bonds. Multilayer shells have stable physical transition properties that could increase the space between the probiotic cells and the outer environment, thus delaying the microcapsules burst time in the gut. Probiotic delivery stability can be promoted by enhancing the thickness of the encapsulated layer and nanoparticle binding. Maintenance of benefits and minimization of nanotoxicity are desirable, and green synthesized nanoparticles are emerging. Future trends include optimized formulation, especially using biocompatible materials, protein or plant-based materials, and material modification. [ABSTRACT FROM AUTHOR]

The antibiotic administration in dairy livestock is a current widespread practice. The purpose of the study was to evaluate whether milk from antibiotic‐treated animals, following the application of the withdrawal time and fully complying with European requirements in relation to residue content, affected the development of lactic acid bacteria. Forty‐five raw milk samples were collected after the withdrawal period and analysed to verify their compliance with the European maximum limits using four commercial screening tests. Lactobacillus delbrueckii subsp. bulgaricus growth and acidifying activity were delayed from 5 to 8 h in milk from cow treated with β‐lactams and sulfonamides present in low concentration (cephalosporins < 15 μg/kg; penicillins < 8 μg/kg; sulfonamides < 10 μg/kg) and their effect persisted over time. No influences were detected in Streptococcus thermophilus and Lb. helveticus development. The use of antibiotics can hamper the starter performances, opening questions about the safety of dairy products and human health. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential. [ABSTRACT FROM AUTHOR]

The capacity to produce exopolysaccharides (EPS) is well known among several microorganisms, especially lactic acid bacteria (LAB). However, the physiological role of these polymers has yet to be elucidated. Nevertheless, it has been observed that LAB growth conditions and adaptation to external environments and substrates are directly related to EPS biosynthesis. This study aimed to evaluate alternative carbon sources from agave by-products to synthesize EPS with LAB. Native LAB from the genera Lactococcus and Lactiplantibacillus were evaluated for their ability to produce EPS from simple carbon sources; they showed potential to produce EPS, presenting positive results on Congo red plates using glucose and fructose as carbon sources. In addition, native LAB could synthesize EPS from agave leaves and bagasse. L. plantarum ITD-ZC-107 stand out in the production of EPS, especially from bagasse. Thermostability of EPS from the evaluated carbon sources was analyzed. EPS from agave leaves and bagasse showed a higher degradation temperature than the ones obtained from glucose and sucrose, indicating better thermo-resistance. [Display omitted] • Native lactic acid bacteria produced exopolysaccharides from glucose and sucrose. • Exopolysaccharides were produced by lactic acid bacteria using agave by-products. • EPS from agave by-products showed high degradation temperatures. [ABSTRACT FROM AUTHOR]

Spray drying is a promising technique for embedding and stabilizing lactic acid bacteria. However, bacteria are unable to withstand high-temperature environment. Naturally small molecules fall short in meeting the evolving demands of production. Therefore, it is imperative to explore non-chemical pretreatment methods urgently, with the aim of enhancing their protective efficacy. In this study, natural deep eutectic solvents (NADES) were synthesized by glycerin-betaine to improve the survival rates of spray-dried Lactobacillus bulgaricus sp1.1. Results revealed that the spray drying survival rate of L. bulgaricus sp1.1 after adding NADES was 30.54%, which was 4.72 times higher than adding equal amounts of untreated glycerin and betaine, and the number of viable bacteria decreased less than 1 log after 6 months of storage. The investigation revealed that the impact of NADES was localized external to the cell rather than within. Through crosslinking with the peptidoglycan on the cell wall, NADES bolstered the cell wall structure thereby creating a protective barrier. This resulted in a reduction of damage to the membrane and ribosome induced by high temperatures during the lactic acid bacteria's exposure. This study synthesized NADES using current protective agents as an effective method to enhance heat resistance of lactic acid bacteria for spray drying for the first time, and the lactic acid bacteria powder with high survival rate and high storage stability was successfully prepared, which provides a new approach for its industrial application. [ABSTRACT FROM AUTHOR]

The aim of the present work was to assess the probiotic potential of lactic acid bacteria (LAB) isolated from huauzontle (Chenopodium berlandieri spp. Nuttalliae) inflorescences; additionally, multifunctional bioactivities of the intracellular content and cell wall fractions of the selected strains were also determined. Eight strains identified as Lactiplantibacillus plantarum, one as Lactobacillus pentosus and one as Pediococcus pentosaceus, were pre-selected according to their survival rate to acid (range 78.67 to 97.11%) and bile salt (range 49.62 to 55.23%) exposure, and their potential probiotic properties were evaluated. Overall, all strains were able to survive to several technological conditions and production of exopolysaccharides and β-galactosidase activity, auto-aggregation (> 40%), hydrophobicity (31.27–53.56%), coaggregation (41–63%), and mucosa adhesion capacity (> 70%). Besides, no biogenic amine production, mucin degradation, and γ-hemolysis activity was observed. Strains with the best probiotic properties were selected and showed to be resistant to four different antibiotics, but conjugation frequency was not found for filter mating. A survival higher than 75% was registered after bacterial exposure to simulated gastrointestinal conditions. Furthermore, whole cells, intracellular contents, and cell wall fractions of these selected strains exhibited antioxidant and anti-inflammatory activities and promoted splenocyte cell proliferation. Our results indicated that epiphytic bacteria from huauzontle not only met basic criteria for probiotics, but also represent a source of bioactive metabolites with potential therapeutic or preventive activity against stress- and inflammatory-mediated disorders; however additional experiments are still required. [ABSTRACT FROM AUTHOR]

Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri. [ABSTRACT FROM AUTHOR]

Summary: Milk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability. [ABSTRACT FROM AUTHOR]

BACKGROUND: Microbiota succession determines the flavor and quality of fermented foods. Quantitative PCR‐based quantitative microbiome profiling (QMP) has been applied broadly for microbial analysis from absolute abundance perspectives, transforming microbiota ratios into counts by normalizing 16S ribosomal RNA (16S rRNA) gene sequencing data with gene copies quantified by quantitative PCR. However, the application of QMP in fermented foods is still limited. RESULTS: QMP elucidated microbial succession of Taiwanese pickled cabbage. In the spontaneous first‐round fermentation (FR), the 16S rRNA gene copies of total bacteria increased from 6.1 to 10 log copies mL−1. The dominant lactic acid bacteria genera were successively Lactococcus, Leuconostoc and Lactiplantibacillus. Despite the decrease in the proportion of Lactococcus during the succession, the absolute abundance of Lactococcus still increased. In the backslopping second‐round fermentation (SR), the total bacteria 16S rRNA gene copies increased from 7.6 to 9.9 log copies mL−1. The addition of backslopping starter and vinegar rapidly led to a homogenous microbial community dominated by Lactiplantibacillus. The proportion of Lactiplantibacillus remained consistently around 90% during SR, whereas its absolute abundance exhibited a continuous increase. In SR without vinegar, Leuconostoc consistently dominated the fermentation. CONCLUSION: The present study highlights that compositional analysis would misinterpret microbial dynamics, whereas QMP reflected the real succession profiles and unveiled the essential role of vinegar in promoting Lactiplantibacillus dominance in backslopping fermentation of Taiwanese pickled cabbage. Quantitative microbiome profiling (QMP) was found to be a more promising approach for the detailed observation of microbiome succession in food fermentation compared to compositional analysis. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi products after mixed LAB fermentation have received less attention and how aromas changes during the mixed LAB fermentation are still open questions. In the present study, fermented Hericium erinaceus and Tremella fuciformis compound juice (FHTJ) was prepared by mixed LAB strains. We aimed to systematically monitor the dynamic changes of aromas and precursors throughout the fermentation process and a data‐driven association network analysis was used to tentatively illustrate the mechanisms of formation between aromas and their precursors. RESULTS: Mixed LAB fermentation could enrich the aroma profile of FHTJ, reducing the unpleasant flavors such as nonanal and 1‐octen‐3‐ol, as well as increasing the floral flavors such as ethyl acetate and α‐pinene. Partial least squares‐discriminant analysis and relative odor activity values revealed that 11 volatile chemicals were recognized as aroma‐active markers. Volcano plot analysis showed that 3‐octen‐2‐one (green flavor) was the key aroma‐active marker in each stage, which was down‐regulated in fermentation stages I, II and IV, whereas it was up‐regulated in stage III. 3‐Octen‐2‐one was significantly negatively correlated with organic acids, particularly pyruvate (r2 = −0.89). Ethyl caprylate (floral flavor) was up‐regulated in the late fermentation stage, and showed a negative correlation with sugar alcohols and a positive correlation with organic acids, especially tartaric acid (r2 = 0.96). CONCLUSION: The present study demonstrates the beneficial effect of mixed LAB fermentation on flavor characteristics, providing guidance for fermented edible fungi juice flavor quality monitoring and control. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT This study delves into the role of lactic acid bacteria (LAB) surface proteins in cell adhesion and immunoregulation. Using fluorescence microscopy, we observed distinct adhesion patterns on various cell types. LAB surface proteins demonstrated concentration‐dependent inhibition of Salmonella adhesion, with LAB69 exhibiting potent antagonistic effects. Genetic expression analysis revealed nuanced responses in key genes (MD2, TLR4, IL‐10, MUC3, MIF) across different cell types, highlighting the diverse immunomodulatory effects of LAB surface proteins. Modulation of pro‐inflammatory (TNF‐α) and anti‐inflammatory (IL‐10) cytokines further emphasized the complex interplay. In conclusion, this study underscores the pivotal role of LAB surface proteins in mediating cell adhesion and immunoregulation, providing a foundation for isolating specific immunomodulatory molecules within LAB surface proteins for potential applications in microbial ecological agents. [ABSTRACT FROM AUTHOR]

Microbiome-directed dietary interventions such as microbiota-directed fibers (MDFs) have a proven track record in eliciting responses in beneficial gut microbes and are increasingly being promoted as an effective strategy to improve animal production systems. Here we used initial metataxonomic data on fish gut microbiomes as well as a wealth of a priori mammalian microbiome knowledge on α-mannooligosaccharides (MOS) and β-mannan-derived MDFs to study effects of such feed supplements in Atlantic salmon (Salmo salar) and their impact on its gut microbiome composition and functionalities. Our multi-omic analysis revealed that the investigated MDFs (two α-mannans and an acetylated β-galactoglucomannan), at a dose of 0.2% in the diet, had negligible effects on both host gene expression, and gut microbiome structure and function under the studied conditions. While a subsequent trial using a higher (4%) dietary inclusion of β-mannan significantly shifted the gut microbiome composition, there were still no biologically relevant effects on salmon metabolism and physiology. Only a single Burkholderia-Caballeronia-Paraburkholderia (BCP) population demonstrated consistent and significant abundance shifts across both feeding trials, although with no evidence of β-mannan utilization capabilities or changes in gene transcripts for producing metabolites beneficial to the host. In light of these findings, we revisited our omics data to predict and outline previously unreported and potentially beneficial endogenous lactic acid bacteria that should be targeted with future, conceivably more suitable, MDF strategies for salmon. A multi-omic approach enables the reconstruction of microbial metabolic dynamics in the salmon gut in response to feed and feed supplements, outlining novel and potentially beneficial strategies to manipulate the salmon gut microbiota. [ABSTRACT FROM AUTHOR]

The aquaculture industry has been growing rapidly over the past few decades to meet future animal protein demands. However, intensive aquaculture industry faces challenges such as growth abnormalities, high mortality rates, water quality and intestinal health deterioration. Administering probiotics can serve as a nutritional strategy to enhance the immune system and growth performance of fish influxes of gut microbiota. This study aimed to evaluate the impact of two dietary probiotic strains L. mesenteroides and L. lactis on the growth performance, immunity, and gut microbiota of Nile tilapia (Oreochromis niloticus). Fish were fed with basal and experimental diet supplemented by both L. mesenteroides and L. lactis bacteria at 106 cell/g for 8 weeks. Feeding a combination of L. mesenteroides and L. lactis resulted in significant improvements in feed utilization parameters (PER and FER) (P < 0.001), alternative complement pathway activity, intestinal lactic acid bacteria count (P < 0.012), mucus secretion (P < 0.002) and peroxidase activity (P < 0.001) compared to the control groups. Serum lysozyme activity also exhibited a significant increase in the L. mesenteroides and L. lactis dietary group (P < 0.011) compared to the control and single probiotic supplemented diet groups. Furthermore, Nile tilapia fed the L. mesenteroides and L. lactis supplemented diet showed enhanced growth performance metrics (weight gain, final weight and specific growth rate) compared to those fed control and single probiotic supplemented diets (P < 0.022). Additionally, superoxide dismutase activity was significantly elevated in the L.mesenteroides and L. lactis supplemented diet groups compared to the control and single L.mesenteroides supplemented diet groups (P < 0.017). These findings strongly indicate that a dietary combination of L. mesenteroides and L. lactis probiotics could function as a beneficial immunostimulant feed supplement in Nile tilapia aquaculture. [ABSTRACT FROM AUTHOR]

Background: Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fermentation weight loss (FWL) of sweet sorghum silage during fermentation. Methods: Sweet sorghum was harvested at the first inflorescence spikelet stage and ensiled without (CK) or with lactic acid bacterial (LAB) additives (L). After ensiling, samples were collected on days 0, 1, 3, 5, 15, 40, and 100 to assess the fermentation quality, bacterial communities, and FWL. Results: For CK and L, on day 1, the pH was 5.77 and 5.57, respectively, and the lactic acid (LA) was 1.30 and 2.81 g/kg dry matter (DM), respectively. Compared with CK, L had a lower pH and higher LA from days 1 to 5 (P < 0.05), a lower FWL from days 5 to 100 (P < 0.05), and a greater abundance of Lactiplantibacillus from days 1 to 15 (P < 0.05). The main bacterial genera were Leuconostoc and Weissella in CK and Lactiplantibacillus, Leuconostoc, and Weissella in L on day 1; Lactiplantibacillus in all silages from days 3 to 40; and Lactiplantibacillus and Lentilactobacillus in all silages on day 100. Conclusions: Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase. Inoculation with LAB also reduced the silage FWL, and the LAB succession relay occurred in the silage throughout the fermentation process. [ABSTRACT FROM AUTHOR]

Sauerkraut‐derived lactic acid bacterial (LAB) strains have gained attention due to their potential health benefits. This study focuses on evaluating seven Sauerkraut‐derived RAMULAB strains isolated from sauerkraut, aiming to identify promising candidates for modulating α‐glucosidase (AG) and α‐amylase (AM) enzymatic functions. RAMULAB strains with remarkable probiotic potential can contribute to the digestive health and manage conditions like diabetes. Identifying robust candidates from sauerkraut, a fermented food, holds promise for natural and cost‐effective probiotic sources. The RAMULAB strains underwent extensive characterization, including identification through 16S ribosomal RNA (rRNA) sequencing. Their tolerance to harsh conditions, adherence properties, antimicrobial activity, antioxidant potential, and inhibition of AG and AM were assessed. In silico analyses explored their molecular interactions, particularly with hydroxycitric acid, a potential antidiabetic compound. Among the RAMULAB strains, RAMULAB48 emerged as a standout candidate. It displayed exceptional resilience to acidic bile (≥97%), and simulated gastrointestinal conditions (≥95%), highlighting its suitability for probiotic applications. RAMULAB48 exhibited robust adherence properties, including cell‐surface hydrophobicity (80%), autoaggregation (42%), coaggregation with pathogens (≥33%), and adhesion to epithelial cells. Additionally, all seven isolates demonstrated gamma‐hemolysis and resistance to antibiotics (Kanamycin, Methicillin, and Vancomycin), while displaying strong antibacterial properties against foodborne pathogens. These RAMULAB strains also exhibited varying degrees of antioxidant activity, with RAMULAB48 displaying the highest potential (≥41%). In terms of antidiabetic activity, cell‐free supernatant (CS) obtained from RAMULAB48 expressed the highest inhibition levels, notably inhibiting yeast AG by an impressive 59.55% and AM being by a remarkable 67.42%. RAMULAB48 produced organic acids, including hydroxycitric acid (28.024 mg/mL), which showed promising antidiabetic properties through in silico analyses, indicating favorable interactions with the target enzymes. This study identifies Lacticaseibacillus paracasei RAMULAB48, a Sauerkraut‐derived RAMULAB strain, as a promising probiotic candidate with exceptional tolerance, adherence properties, antimicrobial activity, antioxidant potential, and antidiabetic effects. The presence of hydroxycitric acid further underscores its potential in managing diabetes. [ABSTRACT FROM AUTHOR]

AbstractThis article presents research results on the relationship between the survival rate of lactic acid bacteria and the content of neurotransmitters in freeze-dried yogurt and yogurt with the addition of 15% pumpkin puree as a cryoprotectant. The decrease (p < 0.05) in the survival rate of lactic acid bacteria up to 52% and a predominance of norepinephrine (660–680 pmol/g) was noted in yogurt without cryoprotectant. In yogurt containing pumpkin puree, the survival rate of lactic acid bacteria was 25–28% higher. The content of serotonin and dopamine in freeze-dried yogurt with puree increased (p < 0.05) to 120–130 and 350–360 pmol/g, respectively. The use of pumpkin puree affects the content of neurotransmitters and allows the preservation of lactic acid bacteria cells if a sufficiently high primary drying temperature is used. The higher primary drying temperature and the use of cryoprotectant results in decreased (p < 0.05) drying time, energy savings, and an average of 20% in carbon footprint. [ABSTRACT FROM AUTHOR]

Practical Application The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready‐to‐eat food products. This work aimed to develop a functional ready‐to‐eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964. Phytate, phosphates, and soluble mineral content (Fe, Mn, Zn, Mg, Ca, and P) were determined in snacks formulated with sourdough and control doughs. An in vitro digestion model was performed on quinoa snacks to assess their mineral bioaccessibility and dialyzability. Phytate content was significantly lower (ca. 42.3%) while phosphates were higher (ca. eightfold) in quinoa‐based sourdough and sourdough‐based snacks (S1964) than in controls. Soluble minerals were higher (10.2%–32.0%) in S1964 than in controls. Mineral bioaccessibility and mineral dialyzability were also higher (ca. 24.5%) among S1964 and control snacks. The developed quinoa snack made from sourdough fermented by L. plantarum CRL 1964 had less phytate concentration and high bioaccessibility of minerals. These findings underscore the relevance of this innovative technology in creating food products that are not only highly nutritious but also represent a valuable contribution to the market of healthy foods.In this study, a novel snack based on quinoa sourdough with improved nutritional properties was developed. The addition of quinoa sourdough fermented by Lactiplantibacillus plantarum CRL 1964 to the preparation of quinoa snacks resulted in a product with a lower concentration of phytate and a higher content of phosphates and minerals (soluble, bioaccessible, and dialyzable). These results underline the efficacy of the new snack as a promising alternative to conventional mineral fortification methods. This innovative approach holds promise for addressing nutritional deficiencies and the demand for healthy snack options in today's market. [ABSTRACT FROM AUTHOR]

Some potentially probiotic strains of lactic acid bacteria (LAB) and yeast that inhabit the digestive tract of humans are known to detoxify xenobiotics, including acrylamide (AA). The objective of the subsequent research was to evaluate the AA-detoxification capability of LAB and yeast isolated from various sources. Namely, the effect of AA was tested on the growth of LAB and yeast strains, as well in the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Subsequently, the AA-binding ability of LAB and yeast was investigated in various environments, including the pH, incubation temperature, cell density, and with inanimate cells. The ability of selected LAB and yeast to reduce the genotoxicity of AA was tested on Caco-2 and Hep-G2 cell lines. The results showed that all tested strains exhibited strong resistance to AA at concentrations of 5, 10, and 50 µg/mL. Also, AA was detected in the intracellular and membrane extracts of tested strains. The most effective binding strain was Pediococcus acidilactici 16 at pH = 5, cell density = 109 CFU/mL, and incubation temperature = 37 °C (87.6% of AA removed). Additionally, all tested strains reduced the genotoxicity of AA, with the greatest reduction observed at the highest concentration of 50 µg/mL. The phenomena of detoxification by potentially probiotic strains could reduce the toxic and harmful effects of AA exposure to humans every day. [ABSTRACT FROM AUTHOR]

Endothelial dysfunction, which is marked by a reduction in nitric oxide (NO) production or an imbalance in relaxing and contracting factor levels, exacerbates atherosclerosis by promoting the production of cell adhesion molecules and cytokines. This study aimed to investigate the effects of Limosilactobacillus reuteri HY7503, a novel probiotic isolated from raw milk, on endothelial dysfunction. Five lactic acid bacterial strains were screened for their antioxidant, anti-inflammatory, and endothelium-protective properties; L. reuteri HY7503 had the most potent effect. In a mouse model of angiotensin II-induced endothelial dysfunction, L. reuteri HY7503 reduced vascular thickening (19.78%), increased serum NO levels (226.70%), upregulated endothelial NO synthase (eNOS) expression in the aortic tissue, and decreased levels of cell adhesion molecules (intercellular adhesion molecule-1 [ICAM-1] and vascular cell adhesion molecule-1 [VCAM-1]) and serum cytokines (tumor necrosis factor-alpha [TNF-α] and interleukin-6 [IL-6]). In TNF-α-treated human umbilical vein endothelial cells (HUVECs), L. reuteri HY7503 enhanced NO production and reduced cell adhesion molecule levels. In HUVECs, surface-layer proteins (SLPs) were more effective than extracellular vesicles (exosomes) in increasing NO production and decreasing cell adhesion molecule levels. These findings suggested that L. reuteri HY7503 may serve as a functional probiotic that alleviates endothelial dysfunction. [ABSTRACT FROM AUTHOR]

AbstractSalmonella is a pathogenic bacterium, being the second most commonly reported foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a wide variety of foods, with differences among countries. Common chemical or physical control methods are not always effective, eco-sustainable and adapted to the diversity of Salmonella serovars. Thus, great attention is given to developing complementary or alternative control methods that can be tailor made for specific situations. One of these methods is biopreservation using lactic acid bacteria, with most studies on their antagonistic activity focused on the production of antimicrobials. Less attention has been given to competition by exploitation of nutrients. This review is thus set to investigate and highlight limiting resources that may be involved in the competitive exclusion of Salmonella in food matrices. To do this the needs for nutrients and microelements and the known homeostatic pathways of Salmonella and lactic acid bacteria are examined. Finally, milk, intended for the manufacture of fermented dairy foods, is pointed out as an example of food to investigate the bioavailable macronutrients, metals and vitamins that could be involved in competition between the different species and serovars, and could be exploited for targeted biopreservation. [ABSTRACT FROM AUTHOR]

Microalgae are emerging as functional feed ingredients in aquaculture due to their immune-stimulating and stress-modulating properties. We investigated the potential of the microalgae Chlorella vulgaris as a feed supplement to improve the health and modulate microbiota and stress responses of Atlantic salmon. Triplicate groups of Atlantic salmon (~ 126 g) were reared in a recirculating aquaculture system (RAS) at 15 °C and received diets supplemented with 2% (CV2) or 14% (CV14) spray-dried C. vulgaris daily, 14% once weekly (CV14w), or a control diet (CD) for 8 weeks. Subsequently, all groups were exposed to an acute one-hour peracetic acid (CH3CO3H; PAA) treatment, a commonly used disinfectant in RAS. While CV14 increased feed conversion (FCR) significantly, feeding the diets CV2 and CV14w improved protein retention efficiency. CV14 significantly modulated beta-diversity in the intestinal digesta and mucosa, but this effect was already visible in fish fed CV2. Feeding CV14 and, to a lesser degree, CV2 increased the relative abundances of Paenarthrobacter and Trichococcus in the digesta and mucosa, which are able to metabolize complex carbohydrates. However, the same diets reduced the abundance of the lactic acid bacteria Lactobacillus and Weissella in the digesta and Floricoccus in the mucosa. Peracetic acid exposure induced systemic stress (increase in plasma glucose and cortisol) and a local immune response in the gill, with the most prominent upregulation of several immune- and stress-regulated genes (clra, cebpb, marco, tnfrsf14, ikba, c1ql2, drtp1) 18 h after exposure in fish fed the control diet. Fish receiving CV14 once a week showed a reduced transcriptional response to PAA exposure. Catalase protein abundance in the liver increased following exposure to PAA, while superoxide dismutase abundance in the gill and liver was increased in response to C. vulgaris inclusion before stress. Overall, the results highlight that a high (14%) inclusion rate of C. vulgaris in feed for Atlantic salmon impairs feed conversion and shifts the intestinal microbiota composition in digesta and mucosa. Weekly feeding of C. vulgaris proves a viable approach in improving protein retention and improving transcriptional resilience towards oxidative stress in increasingly intensive production systems. Thereby this study may motivate future studies on optimizing temporal feeding schedules for health-promoting aquafeeds. [ABSTRACT FROM AUTHOR]

Autophagy, a lysosome-dependent protein degradation mechanism, is a highly conserved catabolic process seen in all eukaryotes. This cell protection system, which is present in all tissues and functions at a basic level, can be up- or downregulated in response to various stresses. A disruption in the natural route of the autophagy process is frequently followed by an interruption in the inherent operation of the body’s cells and organs. Probiotics are live bacteria that protect the host through various mechanisms. One of the processes through which probiotics exert their beneficial effects on various cells and tissues is autophagy. Autophagy can assist in maintaining host homeostasis by stimulating the immune system and affecting numerous physiological and pathological responses. In this review, we particularly focus on autophagy impairments occurring in several human illnesses and investigate how probiotics affect the autophagy process under various circumstances.Abbreviation: AD: Alzheimer disease; AKT: AKT serine/threonine kinase; AMPK: 5′AMP-activated protein kinase; ATG: autophagy related; CCl4: carbon tetrachloride; CFS: cell-free supernatant; CMA: chaperone-mediated autophagy; CRC: colorectal cancer; EPS: L. plantarum H31 exopolysaccharide; HD: Huntington disease; HFD: high-fat diet; HPV: human papillomavirus; IFNG/IFN-γ: interferon gamma; IL6: interleukin 6; LGG: L. rhamnosus GG; LPS: lipopolysaccharide; MTOR: mechanistic target of rapamycin kinase; MTORC1: MTOR complex 1; NAFLD: non-alcoholic fatty liver disease; NASH: non-alcoholic steatohepatitis; PD: Parkinson disease; Pg3G: pelargonidin-3-O-glucoside; PI3K: phosphoinositide 3-kinase; PolyQ: polyglutamine; ROS: reactive oxygen species; SCFAs: short-chain fatty acids; SLAB51: a novel formulation of lactic acid bacteria and bifidobacteria; Slp: surface layer protein (of acidophilus NCFM); SNCA: synuclein alpha; ULK1: unc-51 like autophagy-activating kinase 1; YB: B. longum subsp. infantis YB0411; YFP: yeast fermentate prebiotic. [ABSTRACT FROM AUTHOR]

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf‐life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non‐controlled fermentation, and limited knowledge or awareness of small‐holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended. [ABSTRACT FROM AUTHOR]

Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45‐day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p <.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties. [ABSTRACT FROM AUTHOR]

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single‐factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and a*, L*, and e‐values of jerky; however, it also decreased the water activity (aw), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry. [ABSTRACT FROM AUTHOR]

Some strains of lactic acid bacteria can regulate the host's intestinal immune system. Bacterial cells and membrane vesicles (MVs) of Limosilactobacillus antri JCM 15950T promote immunoglobulin A (IgA) production in murine Peyer's patch cells via toll-like receptor (TLR) 2. This study aimed to investigate the role of lipoteichoic acid (LTA), a ligand of TLR2, in the immunostimulatory activity of these bacterial cells and their MVs. LTA extracted from bacterial cells was purified through hydrophobic interaction chromatography and then divided into fractions LTA1 and LTA2 through anion-exchange chromatography. LTA1 induced greater interleukin (IL)-6 production from macrophagelike RAW264 cells than LTA2, and the induced IL-6 production was suppressed by TLR2 neutralization using an anti-TLR2 antibody. The LTAs in both fractions contained two hexose residues in the glycolipid anchor; however, LTA1 was particularly rich in triacyl LTA. The free hydroxy groups in the glycerol phosphate (GroP) repeating units were substituted by D-alanine (D-Ala) and a-glucose in LTA1, but only by a-glucose in LTA2. The dealanylation of LTA1 slightly suppressed IL-6 production in RAW264 cells, whereas deacylation almost completely suppressed IL-6 production. Furthermore, IL-6 production induced by dealanylated LTA1 was markedly higher than that induced by dealanylated LTA2. These results indicated that the critical moieties for the immunostimulatory activity of L. antri-derived LTA were the three fatty acid residues rather than the substitution with D-Ala in GroP. LTA was also detected in MVs, suggesting that the triacyl LTA, but not the diacyl LTA, translocated to the MVs and conferred immunostimulatory activity. IMPORTANCE Some lactic acid bacteria activate the host intestinal immune system via toll-like receptor (TLR) 2. Lipoteichoic acid (LTA) is a TLR2 ligand; however, the moieties of LTA that determine its immunostimulatory activity remain unclear because of the wide diversity of LTA partial structures. We found that Limosilactobacillus antri JCM 15950T has three types of LTAs (triacyl, diacyl, and monoacyl LTAs). Specifically, structural analysis of the LTAs revealed that triacyl LTA plays a crucial role in immunostimulation and that the fatty acid residues are essential for the activity. The three acyl residues are characteristic of LTAs from many lactic acid bacteria, and our findings can explain the immunostimulatory mechanisms widely exhibited by lactic acid bacteria. Furthermore, the immunostimulatory activity of membrane vesicles released by L. antri JCM 15950T is due to the transferred LTA, demonstrating a novel mechanism of membrane vesiclemediated immunostimulation. [ABSTRACT FROM AUTHOR]

High-throughput metagenomic sequence technology was employed to evaluate changes in microbial community composition and carbohydrate-active enzymes encoding gene enrichment status in Elymus nutans silages to altitudinal gradients in the world's highest alpine region of Qinghai-Tibetan Plateau (QTP). E. nutans were collected from three different altitudes in QTP: 2,600 m (low altitude), 3600 m (moderate altitude), and 4,600 m [high (H) altitude], and ensiled for 7, 14, 30, and 60 d. Results indicated an improvement in silage quality with the increasing altitude, although the acetic acid concentration and dry matter loss were greater in H altitude silages after 30 d of ensiling. Harmful bacteria or potential pathogens predominated in the microbial community on d 7 and 14 of fermentation, while genera belonging to lactic acid bacteria gradually became the main microorganisms with the increasing altitude on d 30 and 60 of ensiling. The abundance of carbohydrate-active enzymes genes responsible for macromolecular carbohydrate degradation in silage increased with increasing altitude, and those genes were mainly carried by Lactiplantibacillus and Pediococcus at 30 and 60 d of ensiling. The abundance of key enzymatic genes associated with glycolysis and organic acid production in carbohydrate metabolism pathway was higher in H altitude silages, and Lactiplantibacillus and Pediococcus were also the main hosts after 30 d of silage fermentation, except for the fact that acetic acid production was also related to genera Leuconostoc, Latilactobacillus, and Levilactobacillus. IMPORTANCE The fermentation quality of Elymus nutans silage was getting better with the increase of altitude in the Qinghai-Tibetan Plateau. The abundance of hosts carrying carbohydrate-active enzymes genes and key enzyme genes related to organic acid production increased with increasing altitude during the later stages of fermentation. Lactiplantibacillus and Pediococcus were the core microorganisms responsible for both polysaccharide hydrolysis and silage fermentation in the late stage of ensiling. This study provided insights on the influence of different altitudes on the composition and function of silage microbiome in the Qinghai-Tibetan Plateau, and provided a reference approach for improving the quality and controllability of silage production in high altitude areas of the Qinghai-Tibetan Plateau. [ABSTRACT FROM AUTHOR]

The current study was carried out to explore the effects of lactofeed (LA) as a multi-strain probiotic and succinic acid (SA) on growth variables, gut lactic acid bacteria count, digestive enzymes, innate immune responses, antioxidant capacity, and resistance against yersinia ruckeri in rainbow trout juveniles (Oncorhynchus mykiss). Three hundred sixty healthy rainbow trout juveniles (13.21±0.41 g) were randomly divided into twelve tanks (300 L) as four experimental groups. They were fed with basal diet (Control; BD), FT1: BD + 1 g/kg LA, FT2: BD + 5 g/kg SA, and FT3: BD + 1 g/kg LA + 5 g/kg SA for eight weeks. According to the results, final weight (FW), weight gain (WG), protein efficiency rate (PER), and feed conversion rate (FCR) revealed a remarkable discrepancy compared to the control group. In addition, dietary inclusion of LA (FT1 and FT3) significantly increased the specific growth rate (SGR). Dietary supplementation of LA+SA (FT3) remarkably improved total bacteria count (TBC) and amylase activity compared to the unsupplemented group. Gut lactic acid bacteria (LAB) count and digestive protease activity in all supplemented fish were remarkably higher than in unsupplemented group. Blood immunological factors including white blood cell (WBC) count, total immunoglobulin content (Ig), and the activity of lysozyme (LYZ), alternative complement pathway (ACH50), and acid phosphatase (ACP) were significantly enhanced in the supplemented groups. Neutrophil (NEU) count, skin mucus Ig and hepatic glutathione peroxidase (GPX) increased in SA (FT2 and FT3) treatments. In addition, monocyte (MON) count and skin mucus LYZ activity were significantly elevated following feeding with the FT3 diet. Other immunological parameters of skin mucus including protease activity, alkaline phosphatase (ALP) activity, and ACH50 activity, as well as hepatic superoxide dismutase (SOD) and catalase (CAT) activities increased in fish fed with diets containing LA and/or SA. Malondialdehyde (MDA) value was remarkably decreased in all supplemented rainbow trout compared to the fish fed with BD. Disease resistance against Y. ruckeri in fish fed with supplemented diets significantly improved with respect to the results obtained in the control specimens. Overall, dietary LA+SA supplementation was beneficial to improve growth performance, gut LAB count, digestive enzyme activities, innate immune responses, antioxidant capacity, and disease resistance in rainbow trout. According to these findings, 1 g/kg LA + 5 g/kg SA is suggested for adding to rainbow trout diet. [ABSTRACT FROM AUTHOR]

The aim of the present study was to assess the effects of dietary supplementation with Lactobacillus salivarius (LS) ATCC 11741 and lutein (LU) on immunological, antioxidant, and growth responses, and resistance against Yersinia ruckeri infection in rainbow trout (Oncorhynchus mykiss). There were seven experimental diets containing un-supplemented diet (CTL), L. salivarius at 1 × 106 (LS6) and 1 × 108 (LS8) CFU/g, lutein at 50 (LU50) and 150 (LU150) mg/kg, L. salivarius at 1 × 106 CFU/g plus lutein at 50 g/kg (LS6+LU50), and L. salivarius at 1 × 108 CFU/g plus lutein at 150 g/kg (LS8+LU150). These diets were provided to the fish (N= 735; 14.0±0.38 g). After 60 days of feeding, all experimental treatments exhibited significantly higher growth performance, compared to the CTL treatment. The intestinal protease activity and the intestinal lactic acid bacteria population in the probiotic-treated fish were significantly higher than in the CTL fish. The intestinal lipase activity was only higher in the LS6+LU50 treatment, compared to the CTL treatment. Compared to the CTL treatment, the intestinal total bacterial count, and serum superoxide dismutase significantly increased in the LS6+LU50 and LS8+LU150 treatments. The serum catalase significantly increased in LU150, LS6+LU50, and LS8+LU150 treatments, and serum glutathione peroxidase significantly increased in the lutein-treated fish. All experimental treatments, particularly LS6+LU50 and LS8+LU150, had significantly lower serum malondialdehyde levels, compared to the CTL treatment. The levels of serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and lactate dehydrogenase in LU50, LS6+LU50, and LS8+LU150 treatments were significantly lower than the CTL. All experimental treatments showed significantly higher serum lysozyme (LYZ), complement, blood respiratory burst activity (RB), and skin mucus alkaline phosphatase (ALP), compared to the CTL treatment. The highest serum LYZ, C4, total immunoglobulin (Ig), blood RB activity, and skin mucus peroxidase, ALP, and Ig were observed in the LS6+LU50 and LS8+LU150 treatments. All the experimental treatments, especially LS6+LU50, exhibited significantly lower mortality after the bacterial challenge compared to the CTL. In conclusion, dietary supplementation with 1 × 106 CFU/g L. salivarius and 50 mg/kg lutein can maximally improve growth performance, digestive enzymes, antioxidant parameters, immune responses, intestinal lactic acid bacteria, and resistance against yersiniosis in rainbow trout. [ABSTRACT FROM AUTHOR]

M2 macrophages play an important role in food allergy. Several studies have reported that lactic acid bacteria isolated from pickles exert antiallergic effects. We investigated the effects of several strains of lactic acid bacteria on the immune function of M2 macrophages. M2 macrophages differentiated from THP‐1 cell line by interleukin‐4 (IL‐4) and IL‐13 strongly expressed CD163, CD206, and HMOX1 mRNA. Levilactobacillus brevis IBARAKI‐TS3 (IBARAKI‐TS3) isolated from pickles was identified as a lactic acid bacterium that enhances the expressions of IL‐10 and EBI3 mRNA in M2 macrophages. IBARAKI‐TS3 induced the expression of genes involved in Toll‐like receptor (TLR) signaling, such as IRAK, mitogen‐activated protein kinases (MAPKs), and NF‐κB mRNA. IBARAKI‐TS3–induced IL‐10 production was suppressed by anti‐TLR2–neutralizing antibodies. Furthermore, the IBARAKI‐TS3–induced increase in IL‐10 levels was significantly reduced in TLR2–knockdown M2 macrophages compared to M2 macrophages. These results suggest that IBARAKI‐TS3 promotes of IL‐10 production via TLR2 in M2 macrophages. Significance Statement: M2 macrophages play an important role in food allergies. The effects of lactic acid bacteria have been reported; however, their effects on M2 macrophages remain unclear. Our results revealed that when cultured with lactic acid bacteria, M2 macrophages increased IL‐10 production compared with when they were not. Culture with IBARAKI‐TS3, a strain of Levilactobacillus brevis, resulted in the highest levels of IL‐10 production. Based on the decrease in IL‐10 production following TLR2–knockdown and culture with TLR2–neutralizing antibodies, our results revealed that the anti‐inflammatory effects of M2 macrophages are enhanced by IBARAKI‐TS3 via TLR2. These suggest that IBARAKI‐TS3 may attenuate food allergies by enhancing the anti‐inflammatory effects of M2 macrophages. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to evaluate the effects of liquid (Fructose-added lactic acid bacteria, F-LAB) and commercial (Commercial LAB, C-LAB) probiotics sourced from Rye-Grass Lactic Acid Bacteria (LAB) on broiler chickens experiencing heat stress (HS). The research involved 240 broiler chicks, divided into six groups: control, F-LAB, C-LAB (raised at 24 °C), HS, F-LAB/HS, and C-LAB/HS (exposed to 5–7 h of 34–36 °C daily). The study followed a randomized complete block design, with each group consisting of 40 chicks. F-LAB and HS/F-LAB groups received a natural probiotic added to their drinking water at a rate of 0.5 ml/L, while C-LAB and HS/C-LAB groups were supplemented with a commercial probiotic at the same dosage. Control and HS groups received no probiotic supplementation. The duration of the study was 42 days, with data collected on growth performance, feed intake, feed conversion ratio, and health parameters. Statistical analyses were performed using ANOVA, and significant differences between groups were determined using post hoc tests. The results revealed that without probiotic supplementation, heat stress led to a decrease in body weight gain, T3 levels, citrulline, and growth hormone levels, along with an increase in the feed conversion ratio, serum corticosterone, HSP70, ALT, AST, and leptin levels (p < 0.05 for all). Heat stress also adversely affected cecal microbiota, reducing lactic acid bacteria count (LABC) while increasing Escherichia coli and coliform bacteria (CBC) counts. However, in the groups receiving probiotic supplementation under heat stress (F-LAB/HS and C-LAB/HS), these effects were alleviated (p < 0.05 for all). Particularly noteworthy was the observation that broiler chickens supplemented with natural lactic acid bacteria (F-LAB) exhibited greater resilience to heat stress compared to those receiving the commercial probiotic, as evidenced by improvements in growth, liver function, hormonal balance, intestinal health, and cecal microbiome ecology (p < 0.05). These findings suggest that the supplementation of naturally sourced probiotics (F-LAB) may positively impact the intestinal health of broiler chickens exposed to heat stress, potentially supporting growth and health parameters. [ABSTRACT FROM AUTHOR]

Cosmetically applicable soluble agonists for Toll-like receptor 2 (TLR2), which can strengthen skin barrier function, were produced by fermentation of asparagus (Asparagus officinalis L.) extract supplemented with skimmed milk using Lactobacillus delbrueckii subsp. lactis TL24. Their molecular size was estimated to be >100 kDa. Their TLR2-stimulating activity was stable over 1 year at 4 °C, but it decreased by more than 95% within 10 and 4 months at 25 °C and 40 °C, respectively. The possibility of stabilization of TLR2-stimulating activity by powdering was tested, and we found that lyophilization with 10% or a higher amount of dextrin could stabilize the activity even at 40 °C. The powdered fermented product dose-dependently stimulated TLR2. It augmented the formation of tight junctions in normal human keratinocytes, as detected by fluorescence staining of occludin and ZO-1, whereas their protein and gene expression levels did not increase, suggesting that a change in subcellular localization of these proteins without significant changes in their amounts might be responsible. The powder nature has some benefits over the aqueous, besides stability, e.g., it can be dissolved just before application, allowing fresh material to be used each time, and it may widen a range of cosmetic applications in non-aqueous types of cosmetics. [ABSTRACT FROM AUTHOR]

Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety. [ABSTRACT FROM AUTHOR]

Water samples for bacterial microbiome studies undergo biomass concentration, DNA extraction, and taxonomic identification steps. Through benchmarking, we studied the applicability of skimmed milk flocculation (SMF) for bacterial enrichment, an adapted in-house DNA extraction protocol, and six 16S rRNA databases (16S-DBs). Surface water samples from two rivers were treated with SMF and vacuum filtration (VF) and subjected to amplicon or shotgun metagenomics. A microbial community standard underwent five DNA extraction protocols, taxonomical identification with six different 16S-DBs, and evaluation by the Measurement Integrity Quotient (MIQ) score. In SMF samples, the skimmed milk was metabolized by members of lactic acid bacteria or genera such as Polaromonas, Macrococcus, and Agitococcus, resulting in increased relative abundance (p < 0.5) up to 5.0 log fold change compared to VF, rendering SMF inapplicable for bacterial microbiome studies. The best-performing DNA extraction protocols were FastSpin Soil, the in-house method, and EurX. All 16S-DBs yielded comparable MIQ scores within each DNA extraction kit, ranging from 61–66 (ZymoBIOMICs) up to 80–82 (FastSpin). DNA extraction kits exert more bias toward the composition than 16S-DBs. This benchmarking study provided valuable information to inform future water metagenomic study designs. [ABSTRACT FROM AUTHOR]

In recent years, the health benefits of lactic acid bacteria have garnered attention, but their antioxidant activity remains relatively underexplored. We have been analyzing the antioxidant activities of various dietary phytochemicals by assessing their ability to mitigate oxidative stressor-induced toxicity in zebrafish larvae through pretreatment. In this study, the antioxidant activities of 24 strains of heat-killed lactic acid bacteria from various origins were examined using this zebrafish assay system. The results revealed that all 24 strains possessed antioxidant activity that reduces hydrogen peroxide toxicity. Further detailed analysis using the H61 strain, which exhibited the strongest activity, showed that no direct antioxidant activity was observed in the assay system, suggesting that the detected antioxidant activity was entirely indirect. Moreover, it was found that pretreatment of zebrafish larvae with the H61 strain for more than 6 h was required to exert its antioxidant activity. This duration was similar to that required by dietary antioxidants that activate the Keap1-Nrf2 pathway, suggesting potential involvement of this pathway. However, analysis using Nrf2-knockout zebrafish revealed that the antioxidant activity of strain H61 is independent of Nrf2, indicating that it represents a novel indirect antioxidant activity that does not involve the Keap1-Nrf2 pathway. To further characterize this activity, the ability to mitigate the toxicity of oxidative stressors other than hydrogen peroxide was examined. The results indicated that while the toxicity of tert-butyl hydroperoxide was reduced, unlike with the Keap1-Nrf2 pathway, it was not effective in counteracting the toxicity of paraquat or arsenite, which generate superoxide radicals. In conclusion, we have identified a novel indirect antioxidant activity in lactic acid bacteria. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the production of gases, temperature, fermentation characteristics, chemical composition and aerobic stability of Tanzânia grass haylage wrapped in films of different thicknesses. Gas production and temperature were evaluated on storage days in 4 × 5 factorial scheme (four films: 27, 10, 11 and 13 µm and five storage times: 0, 7, 15, 30 and 60 days). Fermentation characteristics were evaluated in 4 × 4 factorial scheme (four films: 27, 10, 11 and 13 µm and four storage times: 7, 15, 30 and 60 days). Aerobic stability was evaluated in 4 × 3 factorial scheme (four films: 27, 10, 11 and 13 µm and three times of exposure to air: 0, 48 and 96 h). The lowest pH value of the evaluated haylages was found at 60 days. The largest population of lactic acid bacteria and smallest populations of enterobacteria were observed in the haylage wrapped in the film of 13 µm at 60 days. The haylage wrapped in the film of 13 µm had the highest values of dry matter and crude protein. When using Tanzânia grass for haylage making, it is recommended to use the polyvinyl chloride film of 13 µm and storage time of 60 days. [ABSTRACT FROM AUTHOR]

Summary Bacteriocins are antimicrobial peptides synthesised ribosomally by Gram‐positive or Gram‐negative bacteria to gain a competitive advantage. The majority of bacteriocins are derived from Gram‐positive bacteria, with lactic acid bacteria being the most common source. Because they are considered ‘natural’, there is currently significant development of bacteriocins for application as food preservative agents. As a preservative agent, bacteriocin activity is highly dependent on purity, down to the amino acid profile and sequence. Therefore, bacteriocin identification is important. Currently, MS is a cutting‐edge tool in bacteriocin identification. This method has high selectivity, sensitivity and resolution. To the best of our knowledge, systematic reviews focusing on the application of MS for bacteriocin identification are currently limited. In light of this, the objective of this study is to provide a comprehensive review and summary of MS technologies in bacteriocin research, with a particular focus on the discovery and characterisation of novel sources of bacteriocin. Additionally, studies related to the discovery of bacteriocins from various sources, their role as antimicrobial agents, and their synthesis are emphasised. Thus, this study presents a comprehensive analysis of the advantages, limitations, and future perspectives of the methods employed. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soybean meal (SBM) is used widely in animal feed but it contains anti‐nutritional factors (ANFs) such as protease inhibitors – immunogenic proteins that limit its utilization. Fermentative processes could help to reduce these ANFs. The aim of this study was to evaluate the nutritional attributes, bacterial community dynamics, and microbial metagenomic profile during the solid‐state fermentation of SBM using a strain of the bacterium Lactobacillus acidophilus with or without pre‐autoclaving treatment. RESULTS: Following fermentation, there was a reduction in the pH and a concurrent increase in the population of lactic acid bacteria. Fermentation also resulted in an increase in both crude and soluble protein levels. Trypsin inhibitor levels decreased after fermentation, particularly in fermented SBM that had not been pre‐autoclaved, with an inactivation rate higher than 90%. Moreover, high‐molecular‐weight peptides (44–158 kDa), specifically some polypeptides from the soybean immunogen glycinin and β‐conglycinin, underwent degradation during the fermentation process. Bacterial community analysis revealed the dominance of the Lactobacillus genus in all samples, regardless of the treatments applied. Metagenomic profiling identified L. acidophilus as the dominant species in inoculated SBM, irrespective of whether pre‐autoclaving was conducted or not. CONCLUSION: This study demonstrates the feasibility of solid‐state fermentation with L. acidophilus under non‐sterile conditions to inactivate trypsin inhibitor and increase protein concentration and hydrolysate immunogen proteins into low‐molecular‐weight peptides in SBM. Lactobacillus acidophilus inoculum also inhibited the growth of undesirable bacteria. This knowledge contributes to our understanding of the potential applications of solid‐state fermentation with L. acidophilus in improving the nutritional quality of SBM. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Food allergies are a growing concern worldwide, with soy proteins being important allergens that are widely used in various food products. This study investigated the potential of transglutaminase (TGase) and lactic acid bacteria (LAB) treatments to modify the allergenicity and structural properties of soy protein isolate (SPI), aiming to develop safer soy‐based food products. RESULTS: Treatment with TGase, LAB or their combination significantly reduced the antibody reactivity of β‐conglycinin and the immunoglobulin E (IgE) binding capacity of soy protein, indicating a decrease in allergenicity. TGase treatment led to the formation of high‐molecular‐weight aggregates, suggesting protein crosslinking, while LAB treatment resulted in partial protein hydrolysis. These structural changes were confirmed by Fourier transform infrared spectroscopy, which showed a decrease in β‐sheet content and an increase in random coil and β‐turn contents. In addition, changes in intrinsic fluorescence and ultraviolet spectroscopy were also observed. The alterations in protein interaction and the reduction in free sulfhydryl groups highlighted the extensive structural modifications induced by these treatments. CONCLUSION: The synergistic application of TGase and LAB treatments effectively reduced the allergenicity of SPI through significant structural modifications. This approach not only diminished antibody reactivity of β‐conglycinin and IgE binding capacity of soy protein but also altered the protein's primary, secondary and tertiary structures, suggesting a comprehensive alteration of SPI's allergenic potential. These findings provide a promising strategy for mitigating food allergy concerns and lay the foundation for future research on food‐processing techniques aimed at allergen reduction. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored. RESULTS: Compared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off‐flavor compounds, releasing protein‐bound off‐flavor compounds and removing them through fermentation. CONCLUSION: EW‐EF had the best effect of off‐flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of the exploration of the synergy between roselle yogurt and ice cream in various proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yogurt to ice cream (P2) provided optimal results in terms of physicochemical characteristics, such as a pH of 5.47, total titratable acidity of 0.74%, overrun of 75.61%, and melting time of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 μg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. [ABSTRACT FROM AUTHOR]

The goal of this study was to create a fermented probiotic fruit puree for lactose‐intolerant people, vegetarians, and infants over 6 months old. Fermented fruit purees were developed using apples, peaches, and bananas with lactic acid bacteria (LAB) strains: Lactobacillus plantarum subsp. plantarum (S5), Lactobacillus fermentum strain w8 (S10), and Lactobacillus pentosus strain ml104 (S14). Different fruit puree formulations were produced using three strains, two inoculation ratios (4% and 5%), and two fermentation durations (24 and 48 h). The physicochemical parameters (pH, total soluble solids, and color), total phenols content (TPC), total antioxidant capacity, bacterial viability, volatile aroma profile (VAP), and individual phenolic compound profile of fruit puree fermented for both 24 and 48 h were compared with the unfermented (control) purees. The results of VAP were evaluated via PROMETHEE and cluster analysis. Time of fermentation and bacterial cultures at varied concentrations improved color values of samples (L*, a*, and b*) compared to controls. The level of bioactive compounds in several samples (S10 and S14) decreased after fermentation in contrast to S5 samples. The bacterial population in the samples ranged from ∼7.00 to 9.50 log CFU/g after 48‐h fermentation. The fruit puree samples exhibited the presence of two different phenolic compounds and a total of 17 distinct volatile aroma compounds. The control sample scored highest for aromatic components in PROMETHEE, while S14‐II was the most unique sample in cluster analysis. In conclusion, fermented probiotic fruit puree shown high promise as a carrier for live probiotics, and the fermentation process boosted the nutritional content of the fruit puree. [ABSTRACT FROM AUTHOR]

The continuous growth of biofilm infections and their resilience to conventional cleaning methods and antimicrobial agents pose a worldwide challenge across diverse sectors. This persistent medical, industrial, and environmental issue contributes to treatment challenges and chronic diseases. Lactic acid bacteria have garnered global attention for their substantial antimicrobial effects against pathogens and established beneficial roles. Notably, their biofilms are also predicted to show a promising control strategy against pathogenic biofilm formation. The prevalence of biofilm-related problems underscores the need for extensive research and innovative solutions to tackle this global challenge. This novel study investigates the effect of different extracts (external, internal, and mixed extracts) obtained from Lactobacillus rhamnosus GG biofilm on pathogenic-formed biofilms. Subsequently, external extracts presented an important eradication effectiveness. Furthermore, a 6-fold concentration of these extracts led to eradication percentages of 57%, 67%, and 76% for Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa biofilms, respectively, and around 99.9% bactericidal effect of biofilm cells was observed for the three strains. The results of this research could mark a significant breakthrough in the field of anti-biofilm and antimicrobial strategies. Further studies and molecular research will be necessary to detect the molecules secreted by the biofilm, and their mechanisms of action engaged in new anti-biofilm strategies. Key points: • Using L. rhamnosus GG biofilm extracts to eradicate pathogenic biofilms. Antimicrobial effect of L. rhamnosus GG biofilm external extracts against biofilm-associated bacteria. Increasing biofilm eradication by combining with a mixture of antimicrobial agents. [ABSTRACT FROM AUTHOR]

The dominant lactic acid bacteria (LAB) population in traditional Muş Tulum cheese, which is produced from unpasteurized sheep’s milk, was identified during the ripening period (on the 1st, 45th, and 90th day) using biochemical, phenotypic, and genotypic techniques. Additionally, the isolated LAB strains were assessed for their technological characteristics. Enterococcus spp. accounted for 76.92 % of the sequenced isolates, while Lactiplantibacillus spp., Lactococcus spp., and Pediococcus spp. represented 15.38 %, 6.15 %, and 1.54 % respectively. All Lactococcus strains as well as E. faecium FFH2 and Lb. plantarum FFH59 strains showed high acidification capacity. E. faecalis (FFH46 and FFH14), L. lactis subsp. lactis FFH51 and E. faecium FFH16 strains showed high proteolytic activity (2.0593-2.2452 FFA mmol/L). Two Enterococcus strains (E. faecium FFH12 and E. faecium FFH77) with potential bacteriocin production and antimicrobial activity were identified. The results indicated that Enterococcus spp. was the dominant flora throughout the ripening period of Muş Tulum cheese, followed by Lactiplantibacillus spp [ABSTRACT FROM AUTHOR]

Summary: The urgent investigation of antimicrobial films is imperative to mitigate the proliferation of pathogens in food, extending product shelf life and ensuring food safety, crucial aspects for public health and the sustainability of the global food system. We developed cassava starch‐based films containing 1% and 2% biogenic selenium nanoparticles (Bio‐SeNPs) produced by enterocin MF5 to assess antimicrobial activity. The addition of Bio‐SeNPs altered the luminosity and gave a reddish hue to the films. UV–visible, FTIR, and thermogram analyses revealed intermolecular interactions between the starch and Bio‐SeNPs. Scanning electron microscopy showed a smooth and homogeneous surface of the nanocomposite films. Water vapour permeability ranged from 9.4 to 0.68 g mm h−1 m−2 kPa−1, lower than control values. Swelling values were higher in the film containing 1% Bio‐SeNPs, and water vapour transmission was lower. The films exhibited MICs of 5.5 μL mL−1 for Listeria spp., 10.9 μL mL−1 for Salmonella spp., and 250 μL mL−1 for Escherichia coli. Antimicrobial activity ranged from 1.5–1.9 log and 1.6–2.0 log in liquid medium and dry film, respectively, after 24 h. The films were also applied to cherry tomatoes without altering their characteristics compared to the positive control. Our study demonstrated the high potential of using Bio‐SeNPs in biodegradable films to prevent food contamination. [ABSTRACT FROM AUTHOR]

Summary: Soaking of soybeans is an essential step in tempe fermentation. Owing to the uncontrolled microflora, spontaneous soaking during tempe production leads to inconsistencies in tempe quality. Common methods to control it include the addition of acids or microbial starters. Despite knowing the benefits, their impact on tempe's composition was less understood. In this study, prior to tempe fungal fermentation, soybeans were soaked with Lactiplantibacillus plantarum NBRC 101978 and Pichia burtonii NBRC 0844. Tempe samples were subjected to comprehensive analysis using a widely targeted gas chromatography–mass spectrometry (GC–MS) metabolomics approach and evaluation of physical characteristics. A total of 100 metabolites of sugars, amino acids, fatty acids, and organic acids were annotated in all samples. Principal component analysis (PCA) explaining 47.6% of the variance showed that microbial interventions led to alterations in the metabolome of all samples, including the accumulation of amino acids in lactic acid bacteria (LAB)‐soaked soybean tempe and tyramine in yeast‐soaked soybean tempe. Unlike chemically added soaked soybean tempe, microbial intervention significantly reduced the relative intensity levels of several sugars by more than twofold. Furthermore, microbial interventions in the tempe‐soaking step significantly elevated the levels of bioactive metabolites more than twofold. The introduction of microbial interventions in the tempe‐soaking step also influences the physical characteristics of the end product. These findings merit further consideration for tempe development and the food industry. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to comprehend the spoilage of cooked turkey ham caused by various Leuconostoc species using multivariate analysis to link the growth of these microorganisms, pH kinetics, and mesophilic counts for predicting ham spoilage at 8 and 12 °C. The methodology assesses changes in Leuconostoc spp. growth behaviour using the Baranyi and Roberts model, pH kinetics employing the Weibull model, and milkiness and swelling through quantitative descriptive analysis during storage at 8 and 12 °C, with artificial contamination of Leuconostoc carnosum and L. mesenteroides at 102 and 104 CFU g−1. Multivariate analysis encompasses linear quadratic discriminant and Pearson correlation analysis. Biokinetic growth parameters do not significantly differ among Leuconostoc species, temperatures, or inoculum levels. In discriminant analysis, pH is the most influential variable in spoilage grade classification, followed by LAB log counts. Furthermore, correlation analysis reveals a strong positive correlation between the rate of pH reduction and the storage time for spoilage onset. [ABSTRACT FROM AUTHOR]