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(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data "Index Terms—Keywords" on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106–~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106–~3 million articles available, and the BVS databases—Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106–~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106–≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields. [ABSTRACT FROM AUTHOR]

Obesity and depression are interdependent pathological disorders with strong inflammatory effects commonly found worldwide. They determine the health status of the population and cause key problems in terms of morbidity and mortality. The role of gut microbiota and its composition in the treatment of obesity and psychological factors is increasingly emphasized. Published research suggests that prebiotic, probiotic, or symbiotic preparations can effectively intervene in obesity treatment and mood-dysregulation alleviation. Thus, this literature review aims to highlight the role of intestinal microbiota in treating depression and obesity. An additional purpose is to indicate probiotics, including psychobiotics and prebiotics, potentially beneficial in supporting the treatment of these two diseases. [ABSTRACT FROM AUTHOR]

The present study investigates the microbial composition within the livestock breeding premises of a cattle breeding farm with a complete technological cycle of agricultural products at JSC "Astana-Onim, Kazakhstan. The research focuses on the quantitative and qualitative composition of the microbiocenosis, primarily comprising five genera: coliforms, bacilli, lactobacilli, staphylococci, and protozoa. The research methodology included a combination of various approaches, such as observation, analysis, and experimentation. The data collection involved careful sampling and laboratory analysis, enabling a comprehensive assessment of the microbial composition within the livestock breeding premises. The results obtained from this study contribute to a better understanding of the microbial dynamics in such settings, with implications for the sanitation and health management of livestock facilities. Moreover, the study identifies the microbial composition in areas housing both sick and healthy animals. It further identifies representatives of the indigene microflora and takes note of the reaction of lactic acid bacteria. Notably, the growth of colonies on selective media with distinct morphological and cultural properties is observed. In conlusion, species and quantitative composition of microflora in livestock facilities include various species and genera. Some notable percentages include Staphylococcus aureus (12%), Bacillus subtilis (12%), B. mucoides (19%), B. mesentericus (6%), total Bacillus genus bacteria (37%), molds (15%), Escherichia coli (5%), Lactobacillus spp. (15%), and Proteus vulgaris (7%). [ABSTRACT FROM AUTHOR]

The poultry industry is generating a significant amount of waste from chicken droppings that are abundant in microbes as well as macro- and micronutrients suitable for manure. It has the potential to improve the microbial activity and nutrient dynamics in the soil, ultimately improving soil fertility. The present study aimed to investigate the effect of chicken droppings manure (CDM) on the diversity of the soil microbiome in the free walking chicken's area located in Stefanidar, Rostov Region, Russia. The data obtained were compared with 16 s rRNA from control samples located not far from the chicken's free-walking area, but not in direct contact with the droppings. Effect of CDM on the physicochemical characteristics of the soil and changes in its microbial diversity were assessed by employing the metagenomic approaches and 16 s rRNA-based taxonomic assessment. The alpha and beta diversity indices revealed that the application of the CDM significantly improved the soil microbial diversity. The 16S taxonomical analysis confirmed Proteobacteria, Actinobacteria, Bacteroidetes, Firmicutes, and Planctomycetes as abundant bacterial phylum. It also revealed the increase in the total number of the individual operational taxonomic unit (OTU) species, a qualitative indicator of the rich microbial community. The alpha diversity confirmed that the significant species richness of the soil is associated with the CDM treatment. The increased OTUs represent the qualitative indicator of a community that has been studied up to the depth of 5–20 cm of the CDM treatment range. These findings suggested that CDM-mediated microbial richness are believed to confer the cycling of carbon, nitrogen, and sulfur, along with key soil enzymes such as dehydrogenases and catalase carbohydrate-active enzymes. Hence, the application of CDM could improve soil fertility by nutrient cycling caused by changes in soil microbial dynamics, and it could also be a cost-effective sustainable means of improving soil health. [ABSTRACT FROM AUTHOR]

In this study we aimed to identify probiotic microorganisms in various pharmacy preparations, market and homemade probiotic products and investigate the antimicrobial effect of these microorganisms on clinical and standard Staphylococcus aureus isolates. The probiotic microorganisms were isolated from probiotic products mentioned above, then identified by Matrix Assisted Laser Ionization Mass Spectrophotometer (MALDI-TOF, Biomeriux) and also by conventional methods. The tolerance of these probiotic microorganisms to different salt, pH and temperature conditions was also detected. The antimicrobial activity of the specified probiotic microorganisms on S. aureus was designated by using spot on lawn and agar well diffusion methods. In our study among 16 probiotic products, 27 various probiotic microorganisms were specified by MALDI-TOF. Additionally, 15 of these probiotic microorganism species had an isolated reliability value above 90%. In our study 10 probiotic microorganism species, 7 of which were different from each other were found to maintain their viability in three various pH, salt and temperature conditions. These probiotic microorganisms were Lactobacillus rhamnosus (P.2 probiotic pharmaceutical product), Enterococcus gallinarum (homemade whey), Lactobacillus kefiri 1 (homemade kefir), Bacillus megaterium (homemade pickled juice), Lactobacillus kefiri 2 (homemade kefir), Lactobacillus rhamnosus (P.1 company preparation) Lactobacillus plantarum (P.3 company preparation), Bifidobacterium spp (M.4 company pure kefir), Enterococcus faecium (P.3 company preparation). We determined that Lactobacillus plantarum isolated from homemade whey had the highest antimicrobial activity on clinical MRSA 3 (Methicillin resistant Staphylococcus aureus) strain (inhibition zone =45.62 mm ± 0.84. Also, we have found that, probiotic microorganisms isolated from pharmacy preparations, market and homemade probiotic products showed antibacterial effect on clinical and standard Staphylococcus aureus by spot on lawn method. We designated that besides probiotic microorganisms isolated from various pharmacy preparations, probiotic microorganisms isolated from market and homemade products were efficient against clinical and standard S. aureus isolates. [ABSTRACT FROM AUTHOR]

(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data “Index Terms—Keywords” on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106–~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106–~3 million articles available, and the BVS databases—Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106–~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106–≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields.

Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers' quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation. [ABSTRACT FROM AUTHOR]

Obesity and depression are interdependent pathological disorders with strong inflammatory effects commonly found worldwide. They determine the health status of the population and cause key problems in terms of morbidity and mortality. The role of gut microbiota and its composition in the treatment of obesity and psychological factors is increasingly emphasized. Published research suggests that prebiotic, probiotic, or symbiotic preparations can effectively intervene in obesity treatment and mood-dysregulation alleviation. Thus, this literature review aims to highlight the role of intestinal microbiota in treating depression and obesity. An additional purpose is to indicate probiotics, including psychobiotics and prebiotics, potentially beneficial in supporting the treatment of these two diseases.

• Fermentation of rosmarinic acid and lemon balm extract was performed. • Eleven commercially available probiotics were used. • Rosmarinic acid highly degrades, depending on probiotic strains used. • The compound is more stabile in pure form than in extract matrix. • Lactobacillus helveticus is presumed responsible for extensive degradation. Rosmarinic acid (RA) represents a phenolic compound with numerous proven health benefits. However, peroral application limits its effectiveness, due to degradation occurring inside digestive tract. The aim of the research was to investigate in vitro stability of RA under the fermentative activity of microorganisms present in intestinal microbiota. Pure compound and lemon balm extract were used as sources of RA, while the source of microorganisms were 11 commercially available probiotics containing preparations. The concentrations of RA before and after fermentation were determined by high performance liquid chromatography (HPLC-DAD). Reduction of RA's content was significant in some of used probiotics, ranging from approximately 20% to total 100% in case of pure compound use. In cases of use of same probiotic supplement, decrease in RA's content is higher in case of lemon balm extract. The bacterial strain found responsible for higher extent of degradation was Lactobacillus helveticus. During fermentation process, various metabolites can be formed, including caffeic and ferulic acid, while other compounds detected in lemon balm's extract were also susceptible to microbial fermentation. Rosmarinic acid degrades extensively during fermentation by microorganisms present in intestinal flora. This compound is more stable in pure samples than in complex matrix of extract. [ABSTRACT FROM AUTHOR]

Recent studies have strongly confirmed the health benefits of a variety of probiotic microorganisms. However, some issues regarding the use of probiotics currently remain unresolved or ambiguous. This article highlights some controversial issues of probiotic use in clinical practice such as regulatory status of probiotics, co-administration of probiotics and antibiotics, potential impact of probiotics on antimicrobial resistance emergence and spread, dosing and duration of probiotic use, contraindications and some other debatable topics.

There are practically no disinfectants on the market of veterinary drugs that fully meet the requirements. This is due to the significant diversity and peculiarity of the structure of microorganisms and their ability to form resistance during long-term use of the same disinfectants. This is one of the reasons for the active search for effective active substances, the development of new drugs, and their registration, contributing to quite intensive changes in the range of disinfectants on the market. The work aimed to analyze the production, determine the share of domestic and imported disinfectants, determine the main active substances, and the range of disinfectants registered in Ukraine. The research material was a list of disinfectants registered in Ukraine used in animal husbandry, veterinary and humane medicine, and the food industry. It was established that from 2018 to 2022, 66 domestic and imported disinfectants were registered in Ukraine. Imported disinfectants are produced mainly in Great Britain, France, Belgium, Spain, Germany, Israel, Slovenia, Denmark, and the Netherlands. From among domestic companies, PP “Kronos Agro”, LLC “BioTestLab”, LLC “SANFORT-P”, LLC “Brovapharma”, LLC “Ukrvetprompostach”, LLC “Ukrainian-Polish joint enterprise “ZVK”, LLC “VetAgro” are engaged in the production of disinfectants, LLC “Inter-Syntez”, LLC “Ukrainian Chemical Technologies LTD”, LLC “GREENPAKS”, LLC NVK “Globus”, LLC “Vetsyntez”, PF “Termit”, LLC “ABM-Trade”, LLC “Dezsystema”, LLC “Tandem-2002”, NVPP “DEZO” and LLC “UKRTEK KO”. It was determined that manufacturers often use chlorine and oxygen as active ingredients, and the number of products with one active ingredient is relatively insignificant. Most often, the active substance of modern disinfectants is quaternary ammonium salts in combination with aldehydes. Their number is 33.4 % of all registered means. This means combining QAS and acids and QAS and oxygen compounds takes 3.2 times less time. Means containing other combinations of active substances are from 1.5 to 4.6 %. It was established that the leader in the production of imported “cleansing probiotics” (PIP – Probiotics In Progress) is the British company “Ingenious Probiotics”, which produces 66.7 % of registered products. Three companies produce this kind of disinfectant in our country; their assortment includes 23 names, and the largest share belongs to the company “Sirion”. [ABSTRACT FROM AUTHOR]

The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. The object of the study were beverages obtained from hemp seeds and fermented with Bifidobacterium longum. To stabilize the plant base, the microemulsion with a bioactive substance (curcumin) was introduced with simultaneous ultrasound treatment. A significant increase in the viscosity of beverages with microcellulose-stabilized microemulsion was noted. Non-fermented plant beverages are characterized by their smaller diameter and distribution of particles in the micro-range, from 0.81 to 6.5 µm. When Twin-stabilized microemulsion was added to beverages, a monodisperse distribution of particles sufficiently small in diameter was observed. A significant increase of 29.4–33.6% in the antioxidant activity of plant beverages stabilized by ME with curcumin was established. A maximum concentration of flavonoids was noted in non-fermented plant beverages containing microemulsion. The results of this study proved the possibility of obtaining fermented plant beverages with identified probiotic and antioxidant properties. A positive effect of stabilizing with a microemulsion loaded with biologically active components on the development of probiotic microorganism cultures in the system of fermented plant products and the formation of their antioxidant activity was established. [ABSTRACT FROM AUTHOR]

Numerous studies in recent years have shown that the gut microbiome plays an important role in maintaining various physiological processes in the body, including digestion, metabolism, immune system function, defense against pathogens, biosynthesis of unique metabolites, elimination of toxins, and regulation of the function of the gut-brain axis. The gut microbiota is influenced by the way of birth, child's feeding, genetic background, and lifestyle, including diet, exercises, medication, stress, and general host's health. Intestinal microbial populations can vary significantly from person to person, including healthy individuals. Unfavorable changes in the microbial composition and in its functions are characteristic of dysbiosis and indicate pathological disorders in the body [1]. The introduction of pro-, pre-, synbiotics and their other derivatives into the body, as well as transplantation of fecal microbiota, can restore the disturbed microbiota of the gastrointestinal tract (GIT). There is now a growing interest in functional innovative foods as ideal carriers for probiotics. However, many commercial probiotic products are ineffective because the beneficial bacteria they contain do not survive food processing, storage, and passage through the upper GIT. Therefore, modern effective strategies are needed to improve the stability of probiotic microorganisms. One of the such strategies is a modern microencapsulation method. Using this technology in the manufacture of functional foods allows maintaining the stability of probiotic microorganisms during storage, protects them from the aggressive conditions of the GIT, and promotes their colonization on the mucous membrane of the large intestine. To achieve better protection and controlled release of probiotics, alginate microgels are most widely used as microcapsule shells. [ABSTRACT FROM AUTHOR]

The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (Bacillus subtilis, Aspergillus niger, Saccharomyces cerevisiae, Lactiplantibacillus plantarum) at two different hydromodules. The addition of microorganisms increased the content of easily digestible protein and amine nitrogen in fermented soybean meal (30:110 and 30:130, hydromodulus soybean meal:water) while decreasing urease activity (hydromodulus 30:110). The positive effect of microbial fermentation on the mineral composition of soybean meal was demonstrated. The ability of microorganisms in the fermentation process to increase the content of protein, essential amino acids, and macro- and microelements in soybean meal while decreasing anti-nutritional factors opens up possibilities for using this technology to advance animal husbandry. [ABSTRACT FROM AUTHOR]

Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers’ quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation.

Results of studies of dry milk based mixtures for extremal nutrition, obtained by spray drying at various temperatures are presented. Viable cells number, sensorial, physical and chemical parameters are determined. The increase of dry whey protein concentrate (WPC) content from 1% to 6% leads to an increase in the protein content in the product from 25% to 37%. At the same time, the relative rate of dissolution increases by 2.7 times, and the active acidity decreases by 0.16 pH units. It is established that the drying temperature of the mixtures is 130 ± 2 °C at the inlet of the drying tower and 60 ± 2 °C at the outlet, can be is recommended for maximum preservation of the viability of probiotic microorganisms. Streptococcus thermophilus strain turned out to be the most resistant to elevated drying temperatures in comparison with other strains. It is noted that the introduction of WPC effected the survival of probiotic bacteria to survival during drying and storage positively. The smallest losses of viable microorganisms after drying the product were found in test samples with strains of Streptococcus thermophilus and Enterococcus faecium and addition of WPC to the product formulation, while the number of viable cells decreased by 1.7 times and 2.1 times, respectively. It was shown that during 18 months of storage, a high rate of viable cells was for the Enterococcus faecium strain and the addition of WPC and barley malt extract (BME) to the samples, where the losses were 11.8% and 11.9%. [ABSTRACT FROM AUTHOR]

Abstract Background Probiotic milk-fermented microorganism mixtures (e.g., yogurt, kefir) are perceived as contributing to human health, and possibly capable of protecting against bacterial infections. Co-existence of probiotic microorganisms are likely maintained via complex biomolecular mechanisms, secreted metabolites mediating cell-cell communication, and other yet-unknown biochemical pathways. In particular, deciphering molecular mechanisms by which probiotic microorganisms inhibit proliferation of pathogenic bacteria would be highly important for understanding both the potential benefits of probiotic foods as well as maintenance of healthy gut microbiome. Results The microbiome of a unique milk-fermented microorganism mixture was determined, revealing a predominance of the fungus Kluyveromyces marxianus. We further identified a new fungus-secreted metabolite—tryptophol acetate—which inhibits bacterial communication and virulence. We discovered that tryptophol acetate blocks quorum sensing (QS) of several Gram-negative bacteria, particularly Vibrio cholerae, a prominent gut pathogen. Notably, this is the first report of tryptophol acetate production by a yeast and role of the molecule as a signaling agent. Furthermore, mechanisms underscoring the anti-QS and anti-virulence activities of tryptophol acetate were elucidated, specifically down- or upregulation of distinct genes associated with V. cholerae QS and virulence pathways. Conclusions This study illuminates a yet-unrecognized mechanism for cross-kingdom inhibition of pathogenic bacteria cell-cell communication in a probiotic microorganism mixture. A newly identified fungus-secreted molecule—tryptophol acetate—was shown to disrupt quorum sensing pathways of the human gut pathogen V. cholerae. Cross-kingdom interference in quorum sensing may play important roles in enabling microorganism co-existence in multi-population environments, such as probiotic foods and the gut microbiome. This discovery may account for anti-virulence properties of the human microbiome and could aid elucidating health benefits of probiotic products against bacterially associated diseases. Video Abstract

BACKGROUND: The effects of fermentation time (17–48 h) and pH (3.37–4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 °C for 20 weeks. RESULTS: Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at λmax (Amax). Moreover, the stability of anthocyanins, color density, and Amax in FBs was somewhat higher than those in BCJ. Lactic acid showed a co‐pigmentation effect on cyanidin‐3‐galactoside‐xyloside‐glucoside‐sinapic acid and cyanidin‐3‐galactoside‐xyloside‐glucoside‐ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists. CONCLUSION: We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

The purpose of this study was to experimentally confirm the probiotic properties and antioxidant activity of plant fermented beverages stabilized with microemulsion. The object of the study were beverages obtained from hemp seeds and fermented with Bifidobacterium longum. To stabilize the plant base, the microemulsion with a bioactive substance (curcumin) was introduced with simultaneous ultrasound treatment. A significant increase in the viscosity of beverages with microcellulose-stabilized microemulsion was noted. Non-fermented plant beverages are characterized by their smaller diameter and distribution of particles in the micro-range, from 0.81 to 6.5 µm. When Twin-stabilized microemulsion was added to beverages, a monodisperse distribution of particles sufficiently small in diameter was observed. A significant increase of 29.4–33.6% in the antioxidant activity of plant beverages stabilized by ME with curcumin was established. A maximum concentration of flavonoids was noted in non-fermented plant beverages containing microemulsion. The results of this study proved the possibility of obtaining fermented plant beverages with identified probiotic and antioxidant properties. A positive effect of stabilizing with a microemulsion loaded with biologically active components on the development of probiotic microorganism cultures in the system of fermented plant products and the formation of their antioxidant activity was established.

The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (Bacillus subtilis, Aspergillus niger, Saccharomyces cerevisiae, Lactiplantibacillus plantarum) at two different hydromodules. The addition of microorganisms increased the content of easily digestible protein and amine nitrogen in fermented soybean meal (30:110 and 30:130, hydromodulus soybean meal:water) while decreasing urease activity (hydromodulus 30:110). The positive effect of microbial fermentation on the mineral composition of soybean meal was demonstrated. The ability of microorganisms in the fermentation process to increase the content of protein, essential amino acids, and macro- and microelements in soybean meal while decreasing anti-nutritional factors opens up possibilities for using this technology to advance animal husbandry.

Over the last 20 years, there is an ever-increasing interest in the use of probiotics for the variety of health problems worldwide. However, the evidence base for various probiotic microorganisms differs significantly. This review provides data on the efficacy of the two best-studied probiotic strains with established positive effects on human health, namely Lactobacillus rhamnosus GG and Bifidobacterium lactis Bb-12. The efficacy of probiotics for the treatment of acute diarrhea, prevention of antibiotic-associated diarrhea and nosocomial infections, as adjuvant therapy in H. pylori-associated diseases was proven in numerous clinical studies. The evidence of positive effects of probiotics on the prevention of respiratory tract infections in children, in patients with atopic dermatitis and other medical conditions is also discussed. The practical guidelines of the international societies on the use of probiotics are reviewed. A particular attention is paid to dosing and safety issues in the use of L. rhamnosus GG and B. lactis Bb-12 in clinical practice, including vulnerable patient categories.

Background: Probiotic milk-fermented microorganism mixtures (e.g., yogurt, kefir) are perceived as contributing to human health, and possibly capable of protecting against bacterial infections. Co-existence of probiotic microorganisms are likely maintained via complex biomolecular mechanisms, secreted metabolites mediating cell-cell communication, and other yet-unknown biochemical pathways. In particular, deciphering molecular mechanisms by which probiotic microorganisms inhibit proliferation of pathogenic bacteria would be highly important for understanding both the potential benefits of probiotic foods as well as maintenance of healthy gut microbiome. Results: The microbiome of a unique milk-fermented microorganism mixture was determined, revealing a predominance of the fungus Kluyveromyces marxianus. We further identified a new fungus-secreted metabolite—tryptophol acetate—which inhibits bacterial communication and virulence. We discovered that tryptophol acetate blocks quorum sensing (QS) of several Gram-negative bacteria, particularly Vibrio cholerae, a prominent gut pathogen. Notably, this is the first report of tryptophol acetate production by a yeast and role of the molecule as a signaling agent. Furthermore, mechanisms underscoring the anti-QS and anti-virulence activities of tryptophol acetate were elucidated, specifically down- or upregulation of distinct genes associated with V. cholerae QS and virulence pathways. Conclusions: This study illuminates a yet-unrecognized mechanism for cross-kingdom inhibition of pathogenic bacteria cell-cell communication in a probiotic microorganism mixture. A newly identified fungus-secreted molecule—tryptophol acetate—was shown to disrupt quorum sensing pathways of the human gut pathogen V. cholerae. Cross-kingdom interference in quorum sensing may play important roles in enabling microorganism co-existence in multi-population environments, such as probiotic foods and the gut microbiome. This discovery may account for anti-virulence properties of the human microbiome and could aid elucidating health benefits of probiotic products against bacterially associated diseases. 2QFco5PMZ3Qz7tD11LACHh Video Abstract [ABSTRACT FROM AUTHOR]

The effective functioning of all body systems is mostly determined by many essential substances that act as activators of metabolic reactions. Their diet deficiency leads to violations of alimentary nature homeostasis, exacerbated by environmental, social, and economic factors. This study aimed to compare antihypoxant properties nutrients of the vegetable and animal origin, their impact on respiratory and transport parameters of gas exchange, as criteria for the energy balance of the body, and the assessment of probiotic factor in improving the antihypoxant properties of targeted biologically active substances. The increase in the efficiency of gas exchange was evaluated on the example of students and teachers of an engineering university at ages from 16 to 65 in daily consumption of food products with known biocorrective properties: wheat germ oil (WGO), wheat germ oil meal (WGOM), concentrated tissue fish oil (CTFO) and their combinations with the biomass of the lacto- and Bifidus bacteria consortium. The change of energy efficiency of the nutritional status was assessed based on the analysis of the carbon dioxide (CO2) and oxygen (O2) concentration in the exhaled gas-air mixture and the level of hemoglobin (SpO2). Their values were recorded before and after the daily consumption of the tested products for 30 days. The average values of parameters in all age groups have demonstrated that the most effective antihypoxant is the wheat germ oil meal. A combination of biocorrectors under investigation with active forms of probiotic microorganisms provides a more active antihypoxant effect for all products under investigation in all age groups. The obtained data make it possible to state the possibility of an operational alimentary impact on gas exchange efficiency and prove the antihypoxant properties of WGO, WGOM, CTFO, and the synergetic effect of their combination with probiotic microorganisms in the active form. [ABSTRACT FROM AUTHOR]

Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic acid bacteria (LAB) and yeasts. The aim of this study was to apply ohmic heating (OH) in order to extend the shelf life of pulque without altering its properties. Pulque processed by conventional pasteurization (63 °C, 30 min) was used as control. Parameters such as electrical conductivity (0.22 S/m) and optimal pasteurization conditions by OH (65 °C, 5 and 7 min; 70 °C, 3 and 5 min) were determined. Shelf life was evaluated with these parameters during 22 days of storage at 4 ± 1 °C. A higher content of LAB (6.68 and 5.96 log10 CFU/mL) was obtained at 65 °C for 5 and 7 min, respectively, compared with conventional pasteurization (3.54 log10 CFU/mL). After 22 days, physicochemical properties (pH, color, and alcohol content) were stable for both methods of pasteurization. However, the pulque treated with OH had greater sensory acceptance. For the first time, OH was used to process pulque, and results revealed that is an effective technology for extending the shelf life until 22 days, preserving microbiological and physicochemical properties. Microorganisms as surviving the OH treatments were identified as Lactobacillus acidophilus, Lactobacillus kefiri, and Saccharomyces cerevisiae. [ABSTRACT FROM AUTHOR]

Consumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics., Competing Interests: Declaration of competing interest Corresponding author, on behalf of all the authors of a submission, disclose that they have no any financial and personal relationships with other people or organizations that could inappropriately influence (bias) their work., (Copyright © 2023 Elsevier Inc. All rights reserved.)

The objective of this study was to evaluate the probiotic properties of Lactobacillus casei and Lactobacillus fermentum strains, as well as to select novel and safe strains for future development of functional fermented products. The in vitro auto-aggregation, co-aggregation, hydrophobicity, β-galactosidase production, survival to gastrointestinal tract (GIT), and antibiotic susceptibility were evaluated. The selected strains were additionally tested by the presence of genes encoding adhesion, aggregation and colonization, virulence factors, antibiotic resistance, and biogenic amine production, followed by the evaluation of acidifying kinetic parameters in milk, and survival of the strains under simulated GIT conditions during refrigerated storage of fermented milk. Most strains of both species showed high auto-aggregation; some strains showed co-aggregation ability with other lactic acid bacteria (LAB) and/or pathogens, and both species showed low hydrophobicity values. Seven L. casei and six L. fermentum strains produced β-galactosidase enzymes, and ten strains survived well the simulation of the GIT stressful conditions evaluated in vitro. All strains were resistant to vancomycin, and almost all the strains were resistant to kanamycin. L. casei SJRP38 and L. fermentum SJRP43 were distinguished among the other LAB strains by their higher probiotic potential. L. fermentum SJRP43 presented fewer genes related to virulence factors and antibiotic resistance and needed more time to reach the maximum acidification rate (Vmax). The other kinetic parameters were similar. Both strains survived well (> 8 log10 CFU/mL) to the GIT-simulated conditions when incorporated in fermented milk. Therefore, these strains presented promising properties for further applications in fermented functional products. [ABSTRACT FROM AUTHOR]

Lectin systems of industrial strains of probiotic bacteria of human origin were investigated. Lectin systems were observed as ceil surface and extracellular; solubilized in mild and firm conditions; solid phased fluorescent and chemiluminescent; anionic/acidic, neutral and cationic/alkaline; masked/biocked/encapsuiated with exopoiymeric substances of non-protein origin (localized together] and non-encapsuiated;genus/strain/consortia-specific and typing; specific to soluble artificial polymeric polyvalent glycoconjugates imitating exposed clusters of mucin-type glycans and possessing exposed multiple carbohydrate residues such asGalNAc-alpha- or Man-alpha- as side short branches of polyacrylamide linear chain). Results indicate prospects of glycoconjugates-binding lectin systems in glycobiology, molecularglyco- medicine and bio(nano)giycotechnoiogy.

The modern development of the meat industry is based on the selection of ingredients which not only affect the functional and technological properties of raw materials but also have a high biological value. Kefinar is a lactoacidic bioproduct produced by a step-by-step fermentation of milk with the kefir ferment and the ferment containing probiotic acidophilic strain Lactobacillus acidophilus “NarineTNSi”. Microorganisms in Kefinar are characterized by their high technological properties, expressed proteolytic activity, and the ability to produce bioactive components. The purpose of this scientific experiment was to study the influence of Kefinar bioproduct on dynamics of functional and technological properties of raw meat and the nutritional quality of meat delicacies. The production cycle of smoked and cooked pig meat products was modeled. The #1 samples were made according to the traditional recipe, the # 2 and 3 samples contained a probiotic Kefinar product in the amount of 40% and 48% of the brine volume. During the experiment the functional properties of raw meat were examined. Over the entire period of maturation the water binding capacity of meat raw material increased by 34.51-36.80% without any significant difference in the samples. In the later stages of the product maturation the hydrophilic properties of muscle tissue in test samples increased more rapidly as a result of accumulation of low molecular substances and exopolysaccharides in the tissue fluid. As a result of accumulation of the lactoacidic microorganism biomass a more significant acidic shift of pH of the test samples was recorded during the maturation. The decrease in the reaction capacity of the meat raw material contributed to the suppression of vital activity of pathogenic organisms and dissimilation of sodium nitrite. As a result of metabolic processes of microorganisms the accumulation of protein and B vitamins and the reduction of residual sodium nitrite concentration were noted in the carbonade.

The zearalenone binding and metabolization ability of probiotic microorganisms, such as lactic acid bacteria, Lactobacillus paracasei, Lactococcus lactis, and yeast Saccharomyces cerevisiae, isolated from food products, were examined. Moreover, the influence of cellular stress (induced by silver nanoparticles) and lyophilization on the effectiveness of tested microorganisms was also investigated. The concentration of zearalenone after a certain time of incubation with microorganisms was determined using high-performance liquid chromatography. The maximum sorption effectiveness for L. paracasei, L. lactis, and S. cerevisiae cultured in non-stress conditions was 53.3, 41.0, and 36.5%, respectively. At the same time for the same microorganisms cultured at cellular stress conditions, the maximum sorption effectiveness was improved to 55.3, 47.4, and 57.0%, respectively. Also, the effect of culture conditions on the morphology of the cells and its metabolism was examined using microscopic technique and matrix-assisted laser desorption ionization-time of flight mass spectrometry, respectively.

The type of consumed food and the way of feeding have a significant impact on the psychophysical development and the functioning of human body. The results of scientific research indicate that many non-nutrient components found in natural plant and animal raw materials have a significant impact on many processes occurring in the human body. Proper course of these processes is a necessary condition of optimal physical and mental health. The results of clinical observations confirm that there is a clear relationship between the type of consumed food and the risk of the development of civilization diseases. The results of scientific research show that properly selected functional food products can play an important role in the proper functioning of the body and prevention of the diet-related diseases. The aim of the article is to present the information on properties and potential applications of bioactive components in the functional foods production. This article also presents the role of functional food in human nutrition. [ABSTRACT FROM AUTHOR]

Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental texture and proteolysis parameters were found among the assessed cheeses. All of them presented high luminosity (L*) with predominance of the yellow component (b*). Numbers of lactic acid bacteria in the cheeses were greater than 10(7) cfu g-1 during storage. Cheeses with the added probiotic strains alone and in co-culture were better accepted than cheeses without the probiotic strains. It is suggested that goat "coalho" cheese could be a potential carrier of probiotic lactic acid bacteria.

Colostrum is the first milk produced by the mammary gland during the early postpartum period. In addition to nutrients, antimicrobial and growth factors, bovine colostrum contains valuable microflora, including members of the genera Lactobacillus and Bifidobacterium, which have been used widely in probiotic food. The aim of this work is to identify and quantify the microflora of colostrum samples from two Holstein dairy cows on the first three postpartum days through culture-dependent 16S rRNA gene sequencing and length heterogeneity polymerase chain reaction (LH-PCR) techniques, using an adapted method to extract the total DNA. Twenty-nine strains isolated in synthetic media were identified by their 16S rRNA gene sequences, revealing two potential probiotic strains (Lactobacillus casei and Bifidobacterium pseudolongum). Colostrum samples were subjected to LH-PCR analysis to obtain fingerprint profiles of the microflora. Lactobacillus casei was the main species present in the samples. The probiotic potential of these bacteria for use in fermented and functional foods remains to be evaluated.

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

Hop (Humulus lupulus) is one of the basic raw materials employed in brewing. All hops secondary metabolites exhibit pronounced bioactive effects. Therefore beer is the most important source of hop bioactive compounds in the human diet. Xanthohumol is the major prenylated flavonoid occurred only in the hops plant. The aim of this study was to determine the content of selected biologically active compounds in organic hops in comparison with conventional depending on plant protection and fertilization regimes. Organic hops had higher contents of the most important biologically active substances as xanthohumol, flavanols and alpha-acids, especially affected by probiotic microorganisms with plant extracts as plant protection agent. Significant differences in the content of xanthohumol were found between all types of tested organic fertilizers, but the highest content of this compound was recorded in result of plant fertilization with basalt meal. Both the probiotic microorganisms enhanced plant extracts as plant protection agents and basalt meal and basalt meal with manure and probiotic microorganisms as organic fertilizers the most positive influenced the biochemical parameters of hops.

The aim of this research was the development of flavored fermented beverages from whey cheese and fruit pulps with addition of probiotic cultures. The cultures Lactobacillus acidophilus and Bioyogur (Lactobacillus acidophilus and Streptococus thermophilus) were used. By means of a sensorial test of ordering, the level of pulps was defined. 5, 7 and 9% of guava, 20, 22 and 24% of acerola and 5, 7 and 9% of a mixture 70% guava and 30% of acerola were used. The products achieved satisfactory general characteristics. Sensorially all the products were rated good. Four fermented beverages were obtained with 1% culture of Bioyogur and fruit pulp. 0.15% of orange emulsion, 7% for guava, 22% for acerola and 7% for guava and acerola were defined. [ABSTRACT FROM AUTHOR]

Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases ( e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed. [ABSTRACT FROM AUTHOR]

The objective of this paper was to define the shelf life of probiotic fresh cheese from buffalo's whole milk with addition of Bifidobacterium bifidum and Lactobacillus casei, envase in polypropylene bottling of 200 mL and stored at 4 ºC. The product shelf life was determined by sensory rejection criterion microbiological qualities, and cellular viability. Control variable was acidity Shelf life was established by means to the graphic method for incomplete data in Weibull distribution. It is concluded that main properties affected were the odor and taste there it were the primary causes of deterioration. Shelf life was 15 days during witch it maintains a cellular viability of 108 UFC/g. [ABSTRACT FROM AUTHOR]