The spontaneous fermentation of cereals, such as for the production of Hausa koko from millet, could be improved by the use of starter cultures to enhance reproducibility and promote beneficial health effects. This study aimed to select bacteria and yeast which could be used to develop functional starter cultures for Hausa koko fermentation, by evaluating the functional properties of 70 lactic acid bacteria (LAB) and 53 yeast strains isolated during traditional processing of Hausa koko in Ghana. Initial screening of LAB genomes using the bacteriocin genome mining tool BAGEL4 and the Bacterial and Viral Bioinformatics Resource Centre identified 26 strains carrying genes potentially associated with folate, riboflavin, thiamin, nicotinate, nicotinamide, or bacteriocin production. These 26 LAB were further assessed for in vitro technological properties associated with successful fermentation, including acidification rate, exopolysaccharide production, amylase and proteolytic activity and antimicrobial properties. The tolerance to simulated gastrointestinal conditions, including low pH and bile salt, of selected LAB as well as 53 yeast strains was tested in vitro. In general, LAB exhibited good acidification properties with the greatest change in pH occurring within 4 to 8h of fermentation, particularly in 3 strains. Five Limosilactobacillus pontis strains, 2 L. fermentum strains and one Pediococcus acidilactici strain showed exopolysaccharide production in vitro, while 17 strains demonstrated amylase activity under plate assay conditions, with 7 strains producing a clear zone of > 3.0mm diameter on iodine-stained starch plates. Of the 26 LAB strains, 25 grew in 1% bile salt concentration, 15 grew at a pH of 2.5, and all 26 grew at a pH of 3.5 to 7, and at temperatures of 25°C and 37°C. Inhibitory activities against foodborne indicator pathogens were observed in vitro. All yeast strains showed similar good survival in gastrointestinal tract conditions and showed characteristics such as tolerance to various temperatures, low-to-neutral pH, and bile salt. The LAB strains L. reuteri LDOD-Sud, L. pontis LTAD-12g, and L. fermentum LMAN-Sdb, as well as the yeast strains Saccharomyces cerevisiae YSUN-Sud and Pichia kudriavzevii YTAD-12j displayed multiple in vitro traits consistent with desirable fermentative properties, suggesting potential as starter cultures for millet fermentation.

This experiment was conducted at the Animal Field of the College of Agriculture and Marshes, University of Thi-Qar, from September 15, 2024, to January 22, 2025, to investigate the effect of supplementing nano zinc oxide (nZnO) at three different levels (0, 20, and 30 mg/head/day) on the productive performance of local goat kids. A total of 12 local male kids, purchased from local markets in Thi-Qar Province, were randomly allocated to three experimental groups (n = 4 per group). All groups received the same concentrate diet at 3% of dry matter relative to live body weight, consisting of: barley (45%), wheat bran (25%), ground yellow corn (15%), soybean meal (12%), and a vitamin-mineral premix (3%). The main findings of the study were as follows: There were no significant differences among treatments in terms of final body weight, total weight gain, or average daily gain, although a numerical improvement was observed in the second treatment group (T2: 20 mg/head/day), Feed intake and feed conversion efficiency were not significantly affected by the different levels of nano zinc oxide supplementation. A significant increase (P ≤ 0.05) was observed in the mean total bacterial count and cellulolytic bacteria in favor of the second treatment group (T2) (20 mg nZnO/head/day), along with a numerical increase in the average count of lactic acid bacteria throughout the experimental period. Additionally, a significant improvement (P ≤ 0.05) in ruminal ph value was recorded after 45 days of the experiment in favor of the T2 treatment, with a numerical increase in ph also noted after 84 days for the same group.

ABSTRACTThe current study was conducted to investigate the antidiabetic and anti‐inflammatory effectiveness of encapsulated indigenous lactic acid bacteria originating from traditional Iranian cheese. Two out of 40 gram‐positive, catalase‐negative strains were selected and identified as Lactiplantibacillus pentosus and Lactiplantibacillus plantarum. Both strains exhibited strong acid (pH 2.5) and bile (0.3%) tolerance, with survival rates exceeding 64%. In vitro hydrophobicity (> 63%), autoaggregation (> 66%), and coaggregation with Escherichia coli (over 51%) were observed. These strains also demonstrated the highest antimicrobial activity (inhibition zones up to 27 mm) and were selected for in vivo testing. Male Wistar rats (n = 32) were randomly assigned to four groups: normal control, diabetic control (STZ, 35 mg/kg), normal + probiotics, and diabetic + probiotics (1 × 109 CFU/day, orally). At the end of 8 weeks, diabetic rats receiving encapsulated probiotic strains showed significantly lower fasting blood glucose (200.8 ± 8.4 vs. 317.1 ± 10.7 mg/dL in diabetic controls, p < 0.01), higher serum insulin levels (12.3 ± 1.0 vs. 9.3 ± 0.9 μIU/mL, p < 0.01), and better body weight retention (245 vs. 215 g, p < 0.05). Proinflammatory cytokines IL‐1β, IL‐6, and TNF‐α were significantly reduced in probiotic‐treated diabetic rats compared to untreated diabetic controls (p < 0.01). Probiotic delivery was well tolerated in normoglycemic rats, with no adverse effects reported. Overall, these findings support the potential of microencapsulated L. pentosus D1 and L. plantarum D2 as safe and effective adjuncts for managing type 2 diabetes by modulating glycemic and inflammatory responses.

Bacterial leaf blight (BLB) disease in rice caused by Xanthomonas oryzae pv. oryzae (Xoo) and Pantoea ananatis (Pan), is a widespread problem that results in substantial economic losses in rice-growing countries, including Malaysia. Farmers commonly rely on chemical controls to treat this disease, which are not safe for human health and the environment. Alternatively, Lactic acid bacteria (LAB) have gained attention for their potential in sustainable agricultural practices, benefitting human health and the environment. This study hypothesized that LAB, specifically Lactococcus lactis subsp. lactis (RBX7), have antimicrobial activity against phytopathogens, namely Xoo and Pan. The research aims to determine the antimicrobial activity of RBX7 and identify the antimicrobial compounds likely responsible for disease suppression. The antimicrobial cell-free supernatant (CFS) of RBX7 was obtained and tested for antimicrobial activity against Xoo and Pan using multiple methods, i.e. agar well diffusion, time-kill assays, detached leaf assays, and visualized using scanning electron microscopy (SEM). Metabolomic profiling was conducted to identify potential antimicrobial metabolites using LC-MS/MS-QTOF. Finally, the antibacterial effects of LAB were confirmed by in planta experiment. The detached leaf assay showed no lesions following inoculation with RBX7 live culture and RBX7 CFS, in line with the results from agar well diffusion assays. SEM analysis showed Pan cell rupture and Xoo cell shrinkage when treated with RBX7. Metabolomic analysis of RBX7 identified antimicrobial compounds such as cefixime, cinchonidine, antimycin A, and bufalin. Finally, in planta assays revealed that both RBX7 CFS and the live culture effectively suppressed BLB symptoms in rice seedlings. This study highlights a safer and more sustainable approach for controlling BLB in rice by utilizing RBX7 as a biocontrol agent, advancing efforts toward achieving sustainable development goals in rice farming.

Increasing the chiral purity of cellulosic L-lactic acid by D-Lactate oxidase-catalyzed oxidation in engineered lactic acid bacterium Pediococcus acidilactici.

This study aimed to isolate acid-tolerant lactic acid bacteria from Suancai, a traditional Chinese fermented vegetable, and evaluate their potential and safety as candidate probiotics. Fifteen dominant lactic acid bacteria strains were isolated from spontaneously fermented Suancai, and four isolates were selected based on their tolerance to acid and bile, as well as their autoaggregation, coaggregation, cell surface hydrophobicity, and adhesion capabilities. Based on 16S rRNA and pheS gene sequence analyses, the four strains were identified as Lactiplantibacillus plantarum (strain S5) and Levilactobacillus brevis (strains S1, H1, and H2). These strains were further evaluated for multiple in vitro probiotic properties. All four exhibited cholesterol removal capacity, DPPH and hydroxyl radical scavenging activity, gamma-aminobutyric acid production, and nitrite degradation ability. α-Glucosidase inhibitory activity was observed in three strains, with the exception of Levilactobacillus brevis S1. Additionally, all strains displayed antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella paratyphi B. Safety assessment revealed that the strains were sensitive to ampicillin, erythromycin, and penicillin, resistant to gentamycin, and negative for indole production and hemolytic activity. In conclusion, the four selected strains demonstrated favorable probiotic characteristics and safety profile, supporting their potential as candidate probiotics for functional food application.

Probiotics are live microorganisms that provide health benefits to the host by improving digestion, enhancing nutrient absorption, and modulating the immune system. Among them, lactic acid bacteria are known for producing vitamins and short-chain fatty acids, both essential for intestinal health. In this in silico study, we performed high-fidelity (PacBio HiFi) whole-genome sequencing and comprehensive comparative genomic analysis of five Lactobacillales strains (Enterococcus lactis, Enterococcus mundtii, Ligilactobacillus agilis, Limosilactobacillus reuteri, Limosilactobacillus vaginalis) isolated from the intestinal microbiota of chickens and pigs. The assembled genomes ranged from 1.8 to 2.8Mb, with more than 98% completeness and less than 1.31% contamination. Taxonomic classification, presence of antimicrobial resistance genes, bacteriocin biosynthetic potential, carbohydrate-active enzyme repertoires and vitamin biosynthesis pathways, and capacity to degrade plant polysaccharides were investigated. Functional characterization identified 65 families of carbohydrate-active enzymes, with E. mundtii presenting the greatest diversity (43 families) and absolute number (100 terms) of enzymes. Metabolic reconstruction suggested functional specialization among strains, with xylooligosaccharide degradation exclusive to E. mundtii and pectin utilization limited to E. lactis. Genes related to the biosynthesis of B-complex vitamins, including riboflavin, folate, and menaquinone, showed heterogeneous and complementary distribution among strains. These findings suggest the potential for metabolic complementarity and cross-feeding, where metabolites produced by one strain serve as precursors for biosynthetic pathways in others. Collectively, these genome-resolved insights offer a data-driven framework for designing multi-strain probiotics aimed at improving intestinal health and feed efficiency in poultry and swine.

Phyllosphere microorganisms promote plant health, facilitate plant growth, and support ecosystem function. In this study, we compared the effects of leaf anatomy, physiological properties, and chemical composition on the diversity and abundance of epiphytic microorganisms across four forage species: wheat (Triticum aestivum), rye (Secale cereale), barley (Hordeum vulgare), and Italian ryegrass (Lolium multiflorum). The results showed that crop type significantly influenced microbial abundances on leaf surfaces and in whole leaves (P < 0.05). Specifically, wheat exhibited higher abundances of aerobic bacteria, lactic acid bacteria, molds, and yeasts in whole leaves and on leaf surfaces than those of the other three forage species. Microbial abundance on leaf surfaces was lower than that in whole leaves among the four crops. The stomatal density on the abaxial leaf surface was significantly higher than that on the adaxial surface (P < 0.0001) among the four crops. The main drivers of whole-leaf microbial abundance included soluble sugars, stomatal density, intercellular CO2 concentration, and total water vapor conductance. Conversely, the key factors influencing surface microbial abundance were reducing sugars (affecting lactic acid bacteria and molds) and stomatal density on the adaxial surface (affecting yeasts). In conclusion, the morphology, physiology, and chemical composition of forage leaves collectively shape the colonization patterns and abundance of epiphytic microorganisms. Wheat exhibited larger microbial numbers than those of the other three forages. Soluble sugars and stomatal density emerged as key determinants of microbial community structure, whereas epidermal structure influenced the formation of specific functional microbial communities through a dual mechanism of physical selection and microenvironmental regulation.

Abstract This study explored the nutritional benefits of using a mixed culture of Lactobacillus plantarum and Pediococcus pentosaceus in sourdough bread fermentation. Over a 120-hour fermentation period, spontaneous microbial activity resulted in peak lactic acid bacteria populations of 516.29 × 10⁶ cfu/g at 72 hours in acha-based dough and 1082.78 × 10⁶ cfu/g at 24 hours in rice-based dough (p &amp;lt; 0.001). The fermentation process led to a steady reduction in pH alongside a rise in titratable acidity. Bread produced with the mixed LAB cultures showed a significant decrease in phytic acid content and a notable enhancement in essential amino acids, such as lysine, leucine, isoleucine, valine, methionine, phenylalanine, and tryptophan, compared to the control. Furthermore, the energy value of the mixed culture bread (322.38 ± 0.63 Cal) was considerably higher than that of the control sample (266.73 ± 2.58 Cal). Overall, the incorporation of L. plantarum and P. pentosaceus during sourdough fermentation significantly boosted the nutritional quality of the bread, offering a valuable strategy for creating functional, nutrient-dense bakery products.

Ligilactobacillus ruminis is a flagellated lactic acid bacterium found in the intestines of various mammals, including humans. Although this species harbors a complete flagellar gene cluster, flagella formation has not been observed in human-derived strains, and the underlying regulatory mechanisms remain unknown. Here, we isolated a motility-acquired mutant of L. ruminis ATCC 25644 that exhibited full flagellation and a measurable chemotactic response under acidic conditions (pH 3.0). Whole-genome sequencing revealed a ~35 kb deletion encompassing multiple regulatory genes. Functional complementation identified a single response regulator, designated FpsR (flagellation-piliation switchover regulator), as a central switch that suppresses flagella formation while promoting pilus expression. The motility-acquired mutant displayed reduced pilus production, diminished adhesion to murine intestinal mucus and fibronectin, and increased susceptibility to acid (pH 3.0) and bile (0.25-0.5%), resulting in a complete loss of intestinal colonization in a murine model. Furthermore, while flagellin from the motile strain activated TLR5 and induced proinflammatory responses comparable to those of pathogenic bacteria, no such inflammation was observed in vivo, likely due to the strain's colonization failure. These findings reveal FpsR as a previously unrecognized genetic mechanism that coordinates motility and mucosal colonization in a human commensal bacterium and provide insight into how flagella are regulated and silenced in the gut environment to support host-microbe symbiosis.

Pea protein powder lacks gliadin and glutenin, which prevents the formation of network structure. At the same time, it has beany taste, thus limiting its application in steamed bread production. The organic acids and exopolysaccharides produced through lactic acid bacteria fermentation show potential to replace traditional steamed bread improvers such as emulsifiers and thickeners. This study investigated the synergistic effects of Lactiplantibacillus plantarum Lp90 and Lacticaseibacillus rhamnosus LRa05 co-fermented with yeast with respect to improving the properties of pea protein dough, as well as their impacts on the storage stability and flavor profile of pea protein steamed bread. The result shows that Lp90 has the highest acid production capacity, significantly enhancing the viscoelastic properties of pea protein dough. The dough co-fermented with Lp90 and yeast exhibited a higher β-sheet content (57.22%) and lower crystallinity (12.16%), indicating that co-fermentation contributed to the formation of gluten network structure and could effectively inhibit starch recrystallization. In addition, the steamed bread with Lp90 co-fermented with yeast exhibited a superior microstructure, and the lowest moisture loss coupled with the slowest aging rate during storage. Gas chromatography-mass spectrometry analysis further examined the flavor compounds in the steamed bread, and the results show that two types of lactic acid bacteria fermentation significantly reduced the levels of volatile aroma compounds with a 'beany' odor, such as (E)-2-nonenal, 1-octen-3-ol, (E)-2-octenal, and 1-hexanol. The present study found that fermentation with Lp90 and LRa05 had positive impact on the quality and flavor of pea steamed bread. © 2025 Society of Chemical Industry.

Controlling Listeria monocytogenes in ready-to-eat salmon products using bioprotective cultures of lactic acid bacteria: What hinders the transition from research to industrial application?

Background: Dawadawa, a protein-rich condiment from African locust bean (Parkia biglobosa), remains poorly characterized in North-Central Nigeria despite widespread consumption and traditional claims of health benefits. Objectives: This study investigated the microbial diversity, probiotic potential, and safety profile of traditionally fermented Dawadawa from Kogi State, Nigeria. Methods: Thirty Dawadawa samples were collected from Anyigba, Dekina, and Ankpa local government areas. Comprehensive microbiological characterization used culture-dependent methods, biochemical identification, and 16S rRNA gene sequencing. Probiotic attributes, including gastric acid tolerance, bile salt resistance, cell surface hydrophobicity, and adhesion capacity, were evaluated. Antimicrobial activity and safety assessments were performed using standardized protocols. Results: Total viable counts ranged from 7.42 to 8.91 log CFU/g, with lactic acid bacteria (LAB) dominating at 7.15-8.34 log CFU/g. Sixteen bacterial species were identified, with Bacillus subtilis (47%) and Lactobacillus plantarum (23%) predominating. Selected LAB isolates demonstrated gastric acid tolerance of 73-89% at pH 3.0, bile salt tolerance of 68-84% at 0.3% oxgall, and strong adhesion to intestinal epithelial cells (2.8-8.4 CFU/cell). Antimicrobial assays revealed inhibition zones of 12-24 mm against pathogenic indicators. All samples were negative for Salmonella and Listeria monocytogenes and showed no acquired antibiotic resistance. Conclusion: Dawadawa from Kogi State harbors diverse beneficial microorganisms with significant probiotic potential, supporting its development as a functional food and source of indigenous probiotic strains. This study represents the first comprehensive probiotic characterization of Dawadawa from North-Central Nigeria, identifying indigenous L. plantarum strains with exceptional functional properties suitable for probiotic development. Keywords: Dawadawa, Parkia biglobosa, lactic acid bacteria, probiotic potential, fermented condiment, functional food, Nigerian indigenous food

Lactic acid bacteria (LAB) are known for their health benefits, which are isolated frequently from various fermented foods. This study aimed to evaluate the safety, metabolite production, antioxidant, and antibacterial activity of LAB isolated from Chinese traditional cheese and their application in fermented dairy products. According to 16S rRNA sequence analysis, seven LAB strains were identified as Lactococcus lactis W3A and W3C, Streptococcus lutetiensis W3B, Enterococcus durans W3D, Leuconostoc mesenteroides W3E, Enterococcus lactis W3F, and Leuconostoc lactis W3J, respectively. Hemolysis and antibiotic sensitivity tests showed that all strains were safe for consumers. Meanwhile, all strains showed a good ability to produce exopolysaccharide (330.57–1097.10 mg L−1) and organic acid (31.83–65.43 g L−1). The antioxidant assay indicated that seven LAB strains could effectively scavenge DPPH (37.72–53.13%), ABTS+ (95.86–98.67%), ·OH (86.06–95.26%), ·O2− (11.88–31.30%) free radicals, and chelate ferrous ion (23.98–54.70%) and could reduce ferric ions (35.56–273.14 μmol L−1). In addition, they also displayed different antibacterial activity (10–30 mm inhibition zone) against all 13 foodborne pathogenic bacteria. Finally, the two best strains (Leu. lactis W3J and E. lactis W3F) were selected with PCA and EW-TOPSIS methods and used to ferment goat milk. Fermented samples provided a stronger antioxidant ability than the unfermented goat milk. The results suggested that these two LAB strains had potential applications in antioxidant foods.

This study examined the effects of different growth enhancers—Moringa oleifera, wood vinegar, lactic acid bacteria, and coconut water—on the germination and seedling vigor of sweet corn (Zea mays var. saccharata). The experiment used a randomized complete block design with four blocks and five plots per block. Soil sampling, germination, seedling vigor, and nutrient absorption tests were conducted, with germination assessed after 12 days and seedling vigor measured by root and shoot lengths 20 days after germination. Nutrient absorption of phosphorus and potassium was analyzed using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES). Data were statistically analyzed using Analysis of Variance (ANOVA) with a significance level set at p &lt; 0.05. Results revealed that wood vinegar had the highest mean germination percent of 85.97, followed by the control group (84.8%), while lactic acid bacteria showed the least germination. In terms of seedling vigor, Moringa oleifera exhibited the greatest root length of 12.04cm, while wood vinegar resulted in the shortest root length of 8.84cm. Coconut water was found to have the longest shoot length of 40.23cm. However, statistical analysis showed no significant differences in root or shoot lengths across treatments, suggesting that the priming treatments had similar effects on seedling vigor.

The study was conducted over a 10-month period in a private dairy farm where a Total Mixed Ration (TMR) feeding system was implemented. The research material consisted of TMR samples taken from the mixer wagon and feed bunks. The mixer wagon used in the farm had an average capacity of 1 ton, and the TMR composition included grass hay, straw, triticale, sunflower meal, corn silage, molasses, salt, a vitamin-mineral premix, and dairy concentrate feed. In the collected TMR samples, several analyses were conducted, including pH, dry matter (DM), water-soluble carbohydrates (WSC), and microbiological evaluations such as lactic acid bacteria, yeast, and mold counts. Additionally, during each sampling period, ambient temperature and temperature fluctuations at the feed bunks were recorded. The results of the study highlighted the critical importance of feed bunk monitoring, particularly during periods of high ambient temperatures. These findings emphasize the need for more frequent and careful feed management practices under elevated thermal conditions to maintain feed quality and animal performance.

Aim: This study evaluated the effect of a probiotic consortium (70% yeast, 30% bacteria) on lipid metabolism in Triton X-100/high cholesterol-induced hyperlipidemic rats. Study Design: Male Wistar rats (50-110 g) were obtained from Onyewuchi Farm, a certified animal farm located at Ifite Awka, Anambra State. Rats were randomized into different groups. Place and Duration of Study: The study was carried out in the laboratories of the Microbiology and Biochemistry Department of Nnamdi Azikiwe University, Awka, Nigeria. This study was conducted over duration of 2 months at intervals. Methodology: Twenty-four Wistar rats were divided into four groups (n = 6): normal control, hyperlipidemic control (HCD), low-dose probiotic (30 mg/kg), and high-dose probiotic (40 mg/kg). The animals were acclimatized for seven days in the animal house and fed with normal animal feed. Hyperlipidemia was induced by administering a single injection of Triton X-100 intraperitoneally at a dose dependent on the weight (100 mg/kg body weight) of the rats. A normal control group of rats received an equivalent volume of saline. The rats were slaughtered after 14 days of probiotics bacteria and yeast combination treatment. The stomach content, blood, liver were harvested and used for further analysis. After 14 days of probiotic administration, biochemical and microbial analyses were performed. Results: Rat fed with HCD fasting blood glucoses significantly increased to (90.33 mg/dL) when compared to the Normal Diet group which had 68.67 mg/dL. Treatment with Probiotic significantly reduced glucose levels to 53.33 mg/dL (low dose) and 76 mg/dL (high dose). The rats fed with HCD had the body weight gain of 22 g which was significantly higher than that of the Normal Diet group (17.67 g), while probiotic supplementation reduced weight gain to 18.33 g (low dose) and 17 g (high dose), Total cholesterol significantly increased (p &lt; 0.05) in HCD rats (231.08 mg/dL) compared to the Normal group (135.99 mg/dL), but decreased markedly following probiotic treatment to 146.0 mg/dL (low dose) and 143.96 mg/dL (high dose). Similarly, triacyl glyceride levels rose significantly in HCD rats (342.92 mg/dL) but decreased to 238.75 mg/dL (low dose) and 249.58 mg/dL (high dose) after probiotic administration. LDL-C levels increased significantly in the HCD group (108.49 mg/dL) but were reduced to 99.92 mg/dL (low dose) and 60.78 mg/dL (high dose), while HDL-C dropped in the HCD group (52.89 mg/dL) and improved significantly with probiotic treatment to 50.44 mg/dL (low dose) and 76.22 mg/dL (high dose). Gut microbiota analysis showed that HCD reduced beneficial lactic acid bacteria (LAB) and increased coliform counts. Gastric analysis revealed that probiotics significantly increased gastric pH (p &lt; 0.05) from 1.42 ± 0.10 (HCD) to 1.93 ± 0.08 (low dose) and 2.00 ± 0.12 (high dose), suggesting a buffering and gastroprotective effect, while total acidity and gastric volume were not significantly affected (p &gt; 0.05). Conclusion: The probiotic combination effectively ameliorated high-fat diet–induced hyperlipidemia, reduced LDL-C, elevated HDL-C, improved glycemic control, restored gut microbial balance, and protected gastric function. These findings support the potential of yeast–bacterial probiotic formulations as a functional dietary supplement for the management of hyperlipidemia and metabolic disorders.

This study investigated the impact of fermentation and ultrasonication on biochemical, nutritional, and health-promoting properties of mopane worm (MP) and orange-fleshed sweet potato (OFSP) flours, followed by nutritional, health-promoting, pasting, and thermal properties of their subsequent blends, derived from three MP: OFSP blending ratios (60:40, 55:45, and 45:55) for each processing technique. Respective flour was fermented using starter culture (mesophilic lactic acid bacteria) for 48 h at 35 °C and ultrasonicated at 500 W, 20 kHz for 5 min. Both processes significantly reduced pH and increased the total titratable acids (TTA) of all flours. Increments in protein, ash, and total flavonoid content (TFC) were observed in all fermented flours, while ultrasonicated flours exhibited elevated fiber and total phenolic content (TPC). Unlike ultrasonication, fermentation reduced the 2,2-Azinobis (3-ethyl-Benzothiazoline-6-sulfonic acid) (ABTS) of all flours. After blending processed MP and OFSP flours, there were beneficial modifications in the in vitro starch digestibility of their resultant blends. For instance, the addition of 60% MP significantly reduced ( p &amp;lt; 0.05) rapidly digestible starch (RDS) in fermented blends, while ultrasonicated blends had lower total digestible starch (TDS). The TFC, TPC, and ABTS of all the blends varied from 3.83 to 5.06 mgQE/g, 1.90–2.76 mgGAE/g, and 52.93–61.03%, respectively. Higher peak viscosity in fermented blends reflects good water-binding capacity and the ability to produce a highly viscous gel. Intrinsic alterations in thermal properties were observed in fermented blends, involving the reduction of onset and peak temperatures. The present study revealed that both fermented and ultrasonicated blends containing 60% MP and 40% OFSP flour had beneficial complementary properties, which may be excellent for the development of novel food products with improved health and nutritional advantages.

Screening of flavor-presenting lactic acid bacteria from naturally fermented seafoods.

Development of cellulose-degrading lactic acid bacterium Lactococcus cremoris by genetic engineering.