Fermented Foods Research Articles

Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine.

The microbial community is essential for the formation of aroma development in high-acidity greengage wine fermentation. Recent observations also highlight positive effects of mogroside V (MG V) on microorganisms in fermented foods, but the underlying chemical and biological mechanisms remain inadequate. The results indicated differences in the physicochemical properties among greengage wines, particularly a 50% increase in the ethanol conversion rate. Concurrently, GC-MS and sensory analyses demonstrated that MG V augmented carbohydrate conversion into ethyl esters (twice as much as in the control group), exhibiting tropical fruit and floral aroma profiles. The perceived intensity of these aromatic compounds increased by over 30%, thereby enriching the overall aromatic harmony of the wine. Integrated analysis of KEGG pathways and CAZymes annotations demonstrated that the enhancement of ethyl ester formation by MG V depends on improvement of the transport of carbohydrates and MG V, as well as accelerating the flux of pyruvate to acetyl-CoA in yeast. In conclusion, our study presents a targeted strategy for the high-acidity fruit wine industry of modulating this metabolic node in yeast, thereby achieving a focused enhancement of tropical fruit aroma characteristics in fruit wines.

Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera

The development of sustainable food ingredients from unconventional food plant materials, like avocado seeds, can play an essential role in the human diet because of their potential nutritional, antioxidant capacity, and health properties. So far, no research study has been conducted on the quality attributes of traditional fermented food like injera that incorporates avocado seeds as raw ingredients. This study aimed to evaluate the effect of avocado seed flour supplemented at 5%, 10%, 15%, and 20% to teff flour on the quality attributes of supplemented injera using 100% teff injera as a control. The result showed significant differences (p < 0.05) in the quality attributes like nutritional contents, bioactive compounds, and sensory properties of supplemented injera with varying proportions of avocado seed flour used as compared with the control injera. The protein, fat, and fiber contents for supplemented injera increased from 9.42% to 13.91%, 0.96% to 5.37, and 2.3% to 5.88%, respectively with avocado seed flour substitution increased from 0 to 20%. High total phenolics and flavonoids content (265.76 mg GAE/100 g and 72.37 mg QE/100 g) respectively, and maximum antioxidant capacity was observed in the composite injera processed by supplementing 20% avocado seed flour. The starch digestibility decreased with an increase in the avocado seed substitution. The best overall acceptability of the injera sample by consumers was achieved for 10% avocado seed flour substitution. These findings provide new insights regarding the chemical composition and potential applications of avocado seed flour as a supplement to teff injera.

Salt-Resistant and Ethanol-Resistant Monoamine Oxidases: New Sight for yobN Mining from Bacillus and Biogenic Amine Degradation Mechanism in Fermented Food.

Amine oxidases have strong capabilities for the degradation of biogenic amines (BAs) in fermented foods. However, their application is limited by substrate specificity, and high concentrations of ethanol and salt can hinder their effectiveness. This study presents a novel approach utilizing comparative genomics, protein clustering analysis, and full homology modeling to identify three amine oxidases: KCYOBN from the salt-resistant Bacillus subtilis, and LYYOBN1 and LYYOBN2 from the ethanol-resistant Bacillus cereus. These enzymes are highly similar in structure and exhibit broad substrate specificities. KCYOBN maintains over 84% relative activity at 20% (w/v) NaCl, while LYYOBN1 and LYYOBN2 retain over 32 and 21% relative activity at 25% vol ethanol. Variations in key residues are one of the reasons for the differences in tolerance. In fermented foods, KCYOBN degraded 45.97% of the total BAs in cooking wine and 38.33% in fish sauce. LYYOBN1 achieved the highest degradation rate of 32.93% in huangjiu. LYYOBN2 exhibited degradation rates of 30.00% in soy sauce and 35.14% in wine with no significant impact on flavor compounds. The significance of this work lies in the identification of the novel salt-resistant KCYOBN and ethanol-resistant LYYOBN1 and LYYOBN2 through this new method, which can simultaneously degrade multiple BAs and have a broad application potential.

A narrative review on the role of gut microbiome, dietary strategies, and supplements in managing metabolic syndrome

Metabolic syndrome is a complex, multifactorial disorder, with emerging research emphasizing the significant role of gut health in its prevention and management. Recent studies suggest that dietary strategies promoting a healthy gut microbiome, including the incorporation of fiber, fermented foods, and healthy fats, are crucial for regulating metabolism. Additionally, the use of postbiotics and supplements, such as probiotics, omega-3 fatty acids, and polyphenols, provides promising avenues for enhancing metabolic health. This holistic approach to managing metabolic syndrome not only supports gut health but also offers the potential for improving long-term health outcomes. This review examines the influence of the gut microbiome on metabolism, highlighting the increasing significance of dietary strategies and supplements in managing metabolic syndrome.

Probiotic Potential of Lactic Acid Bacteria Isolated from Local Foods in Ado-Ekiti, South West Nigeria

Probiotics are live microorganisms acclaimed to provide health benefits when consumed and are generally considered safe for consumption. The lactic acid bacteria (LAB) are common groups of bacteria with certain health benefits, including the ability of some strains to play probiotic roles. Some indigenous fermented foods localized in Ado-Ekiti carry LAB that may have some probiotic properties. The aim of this study was to determine the probiotic potential of some LAB isolated from some local fermented foods in Ado- Ekiti. Samples of locally fermented foods: “garri”, “iru”, “ogi”, and “fura de nono” were obtained from the local market in Ado-Ekiti for isolation of LAB. All samples were cultured using standard methods. A total of sixteen (16) isolates were recovered from the samples and screened for their antibacterial activity against four human pathogenic bacterial strains which were Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, and Staphylococcus aureus. The LAB with enhanced antibacterial activity were further screened for potential probiotic characteristics using pH tolerance test, bile salt tolerance test, NaCl tolerance test, temperature sensitivity, and lactose utilization. The LAB isolates identified from the local food samples included: Lactobacillus fermentum, Acetobacter spp., Bacillus subtilis, Lactobacillus plantarum, and Lactococcus lactis. Out of the 16 strains obtained, five strains that showed considerable antibacterial activity were evaluated for their probiotic potential. The five strains were susceptible to conventional antibiotics. It was also shown that the five strains were able to grow at the selected range of pH 4.0 – 7.0, they were able to survive at the temperature ranges between 20 oC and 45 oC, they were lactose-tolerant, and they were able to tolerate 1 – 5% sodium chloride (NaCl) concentration. Some isolated LAB exhibited excellent probiotic characteristics and thus can be recommended as a potential use as probiotics. The findings of this study suggest that popular local foods in Ado Ekiti, such as “garri”, “iru”, “ogi”, and “fura de nono”, harbor some LAB with potential probiotic properties, and can be explored for possible health benefits.

Occurrence and Abundance of Antibiotic Resistance Genes in Chinese Traditional Pickles.

With the widespread application and even misuse of antibiotics, antibiotic resistance genes (ARGs) are extensively present in various environments, from natural environment to fermented foods, posing emerging threat to public and environmental health. The real-time fluorescence quantitative PCR (qPCR) technique is commonly used to detect ARGs of environmental samples such as soil or water. In this study, eight types of pickles were collected from four regions of China and the existence of 13 resistance genes was assessed by qPCR. The results showed that a total of 11 resistance genes were detected in pickles, the blaTEM gene was detected in all samples, and the neo and cat genes were absent. The abundance of resistance genes varied, aada1 (1.09 × 105 to 5.94 × 106 copies/g), blaTEM (1.48 × 105 to 2.2 × 106 copies/g), ermc (1.01 × 105 to 5.35 × 105 copies/g), hyg (1.35 × 105 to 1.93 × 106 copies/g), aadd (4.46 × 105 to 1.60 × 106 copies/g), nat1 (1.04 × 105 to 5.04 × 105 copies/g), nptII (2.17 × 104 to 1.69 × 105 copies/g), sul1 (2.01 × 105 to 4.60 × 105 copies/g), tetl (1.23 × 105 to 6.18 × 105 copies/g), shble (1.68 × 104 copies/g), and stra (4.8 × 104 to 1.9 × 105copies/g). We also discussed the specificity and sensitivity assessment of qPCR applied to ARGs analysis in pickles, verifying the feasibility and validity of the method. Bacteria were isolated and purified from pickles as well and their antimicrobial resistance was studied. This study is of great significance for the risk assessment of resistance genes in pickles. Effective and preventive solutions were proposed to reduce the spread of resistance genes and protect public dietary health.

Synthesis and Characterization of Polyaniline/Carbon Nanodots: Electrochemical Sensing of Alcohols for Freshness Monitoring for Application as Packaging Materials

The increasing demand for innovative, sustainable, and functional food packaging solutions has led to the exploration of polyaniline (PANI) and carbon nanodots (CNDs) as promising materials for smart packaging. This study investigates the potential of PANI/CND composites for electrochemical sensing of alcohols, a key indicator of spoilage in food products. By leveraging the unique properties of PANI, a conducting polymer, and the fluorescence and electrochemical activity of CNDs, we propose a dual-function smart packaging material capable of real-time monitoring of alcohol levels, which are often released during the fermentation or degradation of food. The integration of PANI with CNDs enhances the material’s sensitivity and stability, offering a cost-effective, environmentally friendly, and responsive solution for freshness and spoilage detection. The electrochemical sensing mechanism allows for rapid, non-destructive testing, providing consumers and food producers with an efficient tool to assess product quality and safety. This work paves the way for the development of intelligent packaging systems that can not only detect spoilage but also actively contribute to food preservation, reducing waste and improving food safety.

Genome analysis reveals a biased distribution of virulence and antibiotic resistance genes in the genus Enterococcus and an abundance of safe species.

Enterococci are lactic acid bacteria (LAB) that, as their name implies, often are found in the gastrointestinal tract of animals. Like many other gut-dwelling LAB, for example, various lactobacilli, they are frequently found in other niches as well, including plants and fermented foods from all over the world. In fermented foods, they contribute to flavor and other organoleptic properties, help extend shelf life, and some even possess probiotic properties. There are many positive attributes of enterococci; however, they have been overshadowed by the occurrence of antibiotic-resistant and virulent strains, often reported for the two species, Enterococcus faecalis and Enterococcus faecium. More than 40,000 whole-genome sequences covering 64 Enterococcus type species are currently available in the National Center for Biotechnology Information repository. Closer inspection of these sequences revealed that most represent the two gut-dwelling species E. faecalis and E. faecium. The remaining 62 species, many of which have been isolated from plants, are thus quite underrepresented. Of the latter species, we found that most carried no potential virulence and antibiotic resistance genes, an observation that is aligned with these species predominately occupying other niches. Thus, the culprits found in the Enterococcus genus mainly belong to E. faecalis, and a biased characterization has resulted in the opinion that enterococci do not belong in food. Since enterococci possess many industrially desirable traits and frequently are found in other niches besides the gut of animals, we suggest that their use as food fermentation microorganisms is reconsidered.IMPORTANCEWe have retrieved a large number of Enterococcus genome sequences from the National Center for Biotechnology Information repository and have scrutinized these for the presence of virulence and antibiotic resistance genes. Our results show that such genes are prevalently found in the two species Enterococcus faecalis and Enterococcus faecium. Most other species do not harbor any virulence and antibiotic resistance genes and display great potential for use as food fermentation microorganisms or as probiotics. The study contributes to the current debate on enterococci and goes against the mainstream perception of enterococci as potentially dangerous microorganisms that should not be associated with food and health.

Protein digestibility, protein patterns, and antioxidant activities of quinoa natto supplemented with Thai traditional herbs

A quinoa natto protein herb product was developed as an alternative to traditional protein foods. The current study aimed to introduce a new approach for producing quinoa natto from quinoa seeds to enhance their bioactive properties and increase antioxidant activity. &lt;i&gt;Bacillus subtilis&lt;/i&gt; subsp. natto was chosen as the fermentation strain due to its widespread use in fermented foods. Both quinoa natto proteins (QNPs) and quinoa natto proteins with herbs (QNPHs) were evaluated for total soluble proteins and trichloroacetic acid-soluble peptide content. Gel electrophoresis and antioxidant assays were conducted to evaluate protein alterations and bioactive properties of QNPs during fermentation, as well as for each QNPH formula. The QNPH formulation with curry powder (F3) showed the highest antioxidant activity in terms of DPPH scavenging inhibition, 72.0%. F3 had the highest total flavonoid content, 8.2 (mg QUE/g), compared with unfermented QNPs, 4.7 (mg QUE/g). Additionally, the amino acid profile of F3 contained L-lysine, L-valine, L-leucine, and L-threonine. The results showed that the highest level of L-leucine was up to 356.4 μg/spot and 594.0 mg/g dry extract. Moreover, L-leucine as a ligand molecule was predicted and confirmed based on antioxidant and antimicrobial properties using molecular docking with various protein active sites (type-1 angiotensin II receptor, parathyroid hormone-related protein (Caco-2 cell protein receptor), 3-oxoacyl-[acyl-carrier-protein] synthase 1 of &lt;i&gt;E. coli&lt;/i&gt;, and nucleoside diphosphate kinase of &lt;i&gt;S. aureus&lt;/i&gt;).

Gut Microbiota Modulation Through Dietary Approaches Targeting Better Health During Metabolic Disorders.

The impact of gut microbiota is known to play a significant role in an individual's metabolism and health. Many harmful food products or dietary imbalance adversely affect human health and changing lifestyle, environmental factors, and food habits may have their effect on gut microbiota. It has emerged that gut microbiota is regarded as an emerging metabolic organ, which is dependent on individual's diet and its composition. This review discusses the significance of lactic acid bacteria as a prominent inhabitant in the gut microbiota and the role of probiotics, prebiotics, and polyphenols to improve human health and metabolism. The role of fermented foods as an important source of probiotics and bioactive molecules is also discussed along with the role of gut microbiota in metabolic disorders like dyslipidemia, obesity, hypercholesterolemia, cancer, and hypertension. Finally, the review gives insights into the effective therapeutic prospects through gut microbiota alterations to tackle these metabolic disorders.

Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds

Sourdough, a fermented food product, has garnered increasing interest for its potential health benefits. This study comprehensively evaluated the anti-inflammatory and antioxidant potential of sourdough extract in vitro. Phytochemical analysis revealed a significant presence of phenolic compounds (0.276 ± 0.0196 mg GAE/g), and GC/MS analysis identified key bioactive compounds, including glycerin, lactic acid, thymol, phthalic acid, linoleic acid, and caprylic acid. The sourdough extract demonstrated potent anti-inflammatory activity, evidenced by its ability to inhibit protein denaturation (92.27 ± 0.66%), protease activity (26.70 ± 1.36%), and red blood cell hemolysis (22.93 ± 0.73%), suggesting a protective effect against cellular damage and inflammation. Furthermore, the extract exhibited considerable antioxidant capacity, as demonstrated by DPPH (14.29 ± 0.04%), H2O2 (81.61 ± 2.98%), and FRAP (96.26 ± 0.03%) assays. Molecular docking studies provided mechanistic insights into the anti-inflammatory effects, revealing that thymol and phthalic acid, identified in the extract, exhibited strong binding affinities with the IL-1β signaling complex (PDB ID: 4DEP), with binding energies of -6.6 kcal/mol and − 5.5 kcal/mol, respectively. These findings suggest that these compounds may contribute to the modulation of inflammatory pathways. This research highlights the significant anti-inflammatory and antioxidant potential of sourdough, suggesting its potential as a functional food for promoting human health. Moreover, it underscores the contribution of specific bioactive compounds to the observed effects, paving the way for further investigation into the therapeutic applications of sourdough.

Population genomics of Aspergillus sojae is shaped by the food environment.

Traditional fermented foods often contain specialized microorganisms adapted to their unique environments. For example, the filamentous mold Aspergillus oryzae, used in saké fermentation, has evolved to thrive in starch-rich conditions compared to its wild ancestor, Aspergillus flavus. Similarly, Aspergillus sojae, used in soybean-based fermentations like miso and shochu, is hypothesized to have been domesticated from Aspergillus parasiticus. Here, we examined the effects of long-term A. sojae use in soybean fermentation on population structure, genome variation, and phenotypic traits. We analyzed 17 A. sojae and 24 A. parasiticus genomes (23 of which were sequenced for this study), alongside phenotypic traits of 9 isolates. A. sojae formed a distinct, low-diversity population, suggesting a recent clonal expansion. Interestingly, a population of A. parasiticus was more closely related to A. sojae than other A. parasiticus populations. Genome comparisons revealed loss-of-function mutations in A. sojae, notably in biosynthetic gene clusters encoding secondary metabolites, including the aflatoxin cluster. Interestingly though, A. sojae harbored a partial duplication of a siderophore biosynthetic cluster. Phenotypic assays showed A. sojae lacked aflatoxin production, while it was variable in A. parasiticus isolates. Additionally, certain A. sojae strains exhibited larger colony diameters under miso-like salt conditions. These findings support the hypothesis that A. parasiticus is the progenitor of A. sojae and that domestication significantly reduced genetic diversity. Future research should explore how wild and food-associated strains influence sensory attributes and microbial community dynamics in fermented soy products.

A Review: Correlation Between Fermented Food and Human Microbiome

ABSTRACTThe symbiotic relationship between humans and microbes brings about a healthy lifestyle. The microbes reside all over the body. They have various key roles in maintaining metabolic activity by enhancing their catalytic role. Their beneficial perspective in human health is uplifting the immunological aspects. Microbes provide a fruitful diet in the form of fermented food, and it helps in enabling a good source for various metabolic disorders. Fermentative products have a distinct, able population of microorganisms. This microbe helps in interacting with the gut microbes, which makes them strong for digestion; ultimately, it boosts microbial distinctiveness and improves the immunological barrier. The fermentative food can also cause harmfulness and disturb the microbiome residing within the human body if the fermentation is carried out without proper implications, that is, pH and temperature. The current review considers the role of the microbial consortium of each part of the human body and its respective mechanism of action at various regions.

TASTY trial: protocol for a study on the triad of nutrition, intestinal microbiota and rheumatoid arthritis

BackgroundThe gut microbiota has been implicated in the onset and progression of Rheumatoid Arthritis (RA). It has been proposed that gut dysbiosis impairs gut barrier function, leading to alterations in mucosal integrity and immunity. This disruption allows bacterial translocation, contributing to the perpetuation of the inflammatory process. Since diet is recognised as a key environmental factor influencing the gut microbiota, nutritional interventions targeting RA activity are currently being explored. This study aims to investigate whether a dietary intervention based on a typical Mediterranean Diet enriched with fermented foods (MedDiet +) can impact the gut microbiota, intestinal permeability, and RA-related outcomes.MethodsOne hundred RA patients are being recruited at Unidade Local de Saúde (ULS) Santa Maria in Lisbon, Portugal, and randomly assigned to either the intervention (MedDiet +) or the control group. The 12-week nutritional intervention includes a personalised dietary plan following the MedDiet + pattern, along with educational resources, food basket deliveries, and clinical culinary workshops, all developed and monitored weekly by registered dietitians. The control group receives standardised general healthy diet recommendations at baseline. The intervention's effects will be assessed by evaluating disease activity, functional status, quality of life, intestinal permeability, endotoxemia, inflammatory biomarkers, intestinal and oral microbiota, serum proteomics, and serum glycome profile characterisation.DiscussionWe anticipate obtaining integrative insights into the interplay between diet, the gut, and RA, while also exploring the underlying mechanisms driving these changes. This study, conducted by a multidisciplinary research team of registered dietitians, rheumatologists, biologists, and immunologists, aims to bridge the current gap between nutrition-related knowledge and RA.Trial registrationRegistered in ClinicalTrials.gov (NCT06758817; date of registry: January 6th 2025).

Fermentation for Enhanced Biosynthesis and Bioavailability of Micronutrients, Prebiotics, Bioactive Peptides and Functional Fatty Acids in Food Products

Microorganisms in fermented foods and beverages are crucial in enhancing both nutritive and bioactive components. Fermentation can occur spontaneously or be initiated by adding specific starter cultures. This review highlights the contribution of fermentation to the enhancement of micronutrients (vitamins and minerals) and three major functional macromolecules: prebiotics (carbohydrates), bioactive peptides (proteins), and functional fatty acids. During fermentation, microorganisms produce important vitamins, particularly B vitamins, and unique compounds like Vitamin K2. Non-digestible carbohydrates such as fructo-oligosaccharides and galacto-oligosaccharides, which have prebiotic effects, are also produced, promoting gut health. Enzymatic hydrolysis of proteins during fermentation generates bioactive peptides with benefits ranging from antioxidant properties to blood pressure regulation. Additionally, fermentation promotes the production of fatty acids, including short-chain fatty acids (SCFAs) and conjugated linoleic acid (CLA), linked to anti-inflammatory and metabolic health benefits. Overall, microbial fermentation offers a natural, efficient way to enrich foods with bioactive and nutrient-dense compounds, presenting a promising approach to improving global nutrition, particularly in addressing micronutrient deficiencies and supporting gut health. Harnessing these processes could help combat malnutrition and promote overall well-being.

Isolation and safety evaluation of food-derived potential probiotic Bacillus with antimicrobial properties.

Isolation and safety evaluation of food-derived potential probiotic Bacillus with antimicrobial properties.

Anti-listeria activity of newly isolated lactic acid bacteria from fermented foods and their application to smoked salmon(Coho).

Anti-listeria activity of newly isolated lactic acid bacteria from fermented foods and their application to smoked salmon(Coho).

Immunomodulatory Properties of Live and Thermally-Inactivated Food-Origin Lactic Acid Bacteria-In Vitro Studies.

The study investigates the strain-specific immunomodulatory properties of live and thermally-inactivated (TI) lactic acid bacteria (LAB) derived from traditional Polish fermented foods, focusing on their potential as probiotics and postbiotics. LAB strains, known for their role in food fermentation, were assessed for their ability to influence cytokine production in THP-1 macrophages, maintain intestinal epithelial barrier integrity in Caco-2 monolayers, exhibit antioxidant activity, and produce specific organic acids and sugars. The research demonstrated that live LAB strains significantly upregulated the anti-inflammatory cytokine IL-10, particularly under inflammatory conditions, while TI strains exhibited notable antioxidant and anti-inflammatory properties. TI strains showed a greater ability to protect epithelial barrier function and reduce pro-inflammatory cytokine secretion than live strains, suggesting a promising role for postbiotics. The findings underscore the potential of LAB from fermented foods, demonstrating that postbiotic derivatives can differently influence inflammation compared to live bacteria, highlighting their potential as immune-enhancing agents, capable of modulating immune responses and offering therapeutic benefits against inflammation-related disorders. However, the limitations of in vitro models highlight the need for further in vivo and clinical studies to validate these effects and fully uncover the health benefits of these LAB strains for humans.

Food fermentation in space: Opportunities and challenges

Food fermentation in space: Opportunities and challenges

Free radical scavenging and antimicrobial activities of lactic acid bacteria isolated from Indonesian traditional fermented soy food against food-borne pathogens

Abstract Oncom, dage, and gembus are Indonesian local soy food traditionally made from by-products of tofu industries through a microbial fermentation. Lactic acid bacteria (LAB) are one of the microorganisms that grow during the fermentation process, which can affect the nutrition and quality of the soyfood product. Therefore, this study aims to investigate the diversity of LAB from traditional fermented soyfood, antioxidant, and antimicrobial activities. The isolation results obtained three isolates from oncom (OCM01, OCM02, OCM03), two isolates from dage (DG04, DG05) and two isolates from gembus (GMB06, GMB07). All seven isolates were Gram-positive and catalase-negative bacteria. Antibacterial tests against Escherichia coli ATCC 8739 and Staphylococcus aureus ATCC 25923 showed supernatant isolate GMB06 at 50% concentration had the highest antibacterial activity with 79.02% and 80.78%, respectively. The results of the DPPH antioxidant test showed that the supernatant of isolate DG05 had the highest IC50 value at a concentration of 1.94 ± 0.05%. The ABTS antioxidant test results showed supernatant isolate GMB07 had the highest IC50 value at a concentration of 0.25 ± 0.7%. These results indicated that the various selected strains may possess antimicrobial and antioxidant potential for the development of functional probiotics.