In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but ..read more

Methane, a potent greenhouse gas, represents both a challenge and an opportunity in the quest for sustainable energy. This work investigates the biotechnology for converting methane into clean, renewable hydrogen. The co-culture of Chlorella sacchrarophila FACHB 4 and Methylomonas sp. HYX-M1 was demonstrated to completely convert 1 mmol of methane to biomass within 96 h. After acid digestion of such biomass, up to 45.05 μmol of glucose, 4.07 μmol of xylose, and 26.5 μmol of lactic acid were obtained. Both Clostridium pasteurianum DSM525 and Clostridium sp. BZ-1 can utilize ..read more

Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index® and Dietary Total Antioxidant Capacity. Paired ..read more

Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the absence of expensive dealcoholizing equipment if they wish to sell the unpasteurized or minimally pasteurized products that consumers typically expect. To identify which bacterial and/or fungal species contribute to the high ethanol content of commercial kombucha, we analyzed 47 commercial kombucha samples purchased at supermarkets near Co ..read more

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and n ..read more

Hypocrellin A (HA) is a valuable pigment with promising applications in biotechnology and pharmaceuticals. The submerged cultivation of Shiraia bambusicola offers a strategic opportunity to enhance HA production. This study investigates the regulatory mechanisms for HA biosynthesis through urea supplementation and presents a strategy to increase HA yield. In the absence of urea, S. bambusicola (GDMCC 60438) does not synthesize HA. However, the addition of 40 g/L urea 12 h into the fermentation process results in a final HA production of 46.7 ± 8.2 mg/L. Morphological analysis reveal ..read more

Fermentation, Vol. 10, Pages 379: Characterization of the Gamma-Aminobutyric Acid (GABA) Biosynthetic Gene Cluster in High GABA-Producing Enterococcus avium G-15 Fermentation doi: 10.3390/fermentation10080379 Authors: Masafumi Noda Moeko Ozaki Saori Ogura Narandalai Danshiitsoodol Etsuji Nakashima Masanori Sugiyama We have previously shown that the lactic acid bacterium (LAB) Enterococcus avium G-15 produces gamma-aminobutyric acid (GABA) from monosodium l-glutamate (Glu) at a hyper conversion rate. We have also found a gene cluster, designated as a gad cluster, that consists of four genes for ..read more

Fermentation, Vol. 10, Pages 378: Effects of Lactobacillus plantarum and Cellulase on Mixed Silages of Amaranthus hypochondriacus and Cornmeal: Fermentation Characteristics, Nutritional Value, and Aerobic Stability Fermentation doi: 10.3390/fermentation10080378 Authors: Xinxin Li Yitong Jin Fuhou Li Meng Yu Jiarui Du Qixuan Yi Tianyue Zhao Bao Yuan Peng Wang In order to develop new feed resources, the aim of this study was to investigate the effects of moisture content, additives, and their interactions on the fermentation quality, aerobic stability, and in vitro digestibility of mixed silage ..read more

Fermentation, Vol. 10, Pages 377: Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract Fermentation doi: 10.3390/fermentation10080377 Authors: Aidana Utebaeva Eleonora Gabrilyants Zhansaya Abish The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control a ..read more

Fermentation, Vol. 10, Pages 375: The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines Fermentation doi: 10.3390/fermentation10070375 Authors: Mónica Fernández-González Pedro Miguel Izquierdo-Cañas Esteban García-Romero Tania Paniagua-Martínez Sergio Gómez-Alonso The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this wo ..read more