Microbiological Characteristics Research Articles

Production and characterization of craft beers IPA style with addition from malted green beans and babaçu mesocarp

Beer is the most consumed alcoholic drink in the world, and Brazil ranks as the third largest consumer. This work aimed to produce high-fermentation craft beers, IPA style, containing adjuncts, malted beans and babassu mesocarp to incorporate colour, flavour and differentiated aroma into the final product. The beer obtained was subjected to physical-chemical and microbiological characterization. Bean grains and mesocarp contributed significantly to the increased primitive extract and alcohol content of the beers above. In terms of colour, they were classified as light and dark; in terms of bitterness, they were called bitter and very bitter beers. The microbiological results identified the absence of mould and the presence of yeast and mesophilic bacteria. The municipality of Zé Doca-MA has full conditions for producing craft beers using low-cost raw materials capable of generating a quality and well-accepted final product.

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

Rhynchoporus palmarum is widely considered to be a harmful pest of many crops. Nevertheless, it is highly valued as a food source in some countries, providing valuable components, mainly protein and fatty acids. The aim of this study was to develop a sausage with partial incorporation of R. palmarum larvae and to explore its potential as an alternative ingredient, taking into account the sensory acceptance of the final product, as well as nutritional and microbiological aspects. Experimental formulations containing 30, 20, and 10% larvae (F1, F2, F3, respectively) partially replaced pork meat and vegetable fat, and a control (F0) without R. palmarum larvae. One hundred and fifty semi-trained panelists rated the taste, aroma, color, texture, and overall acceptability of the four formulations using a 5-point hedonic scale. F2 showed favorable sensory acceptance for taste, color, texture, and overall acceptability, with no significant statistical difference from F0, but aroma showed a significantly better score than F0. Nutritional data showed increasing patterns for energy, fat, and sodium, while decreasing values for cholesterol, protein, and total carbohydrate for F1, F2, and F3, respectively. The microbiological characteristics of the experimental formulations for aerobic plate count, E. coli count, S. aureus, and Salmonella spp. met the requirements of the Ecuadorian standard NTE 1338:2012 for cooked meat products. This research highlights the potential of Rhynchophorus palmarum larvae as a viable and sustainable option for partial meat substitution in sausage production, offering an innovative approach to improve nutritional value and diversify product offerings in the food industry.

A Study on Physicochemical, Microbiological and Biochemical Properties of Wetland Soils in Eket, Akwa Ibom State, Nigeria

The physicochemical, microbiological and biochemical characteristics of wetland soils in the Eket Local Government Area were studied between March 2019 to February 2021. Soil samples were collected at depths of 0-15cm and 15-30cm and analyzed for physicochemical, Microbiological and Biochemical properties. Laboratory data obtained were subjected to statistical analysis. The results showed that sand particles dominated the particle size distribution, of the entire wetland soils, while silt and clay were very low. Chemical analysis revealed that the mean pH obtained was 6.2 ± 0.2, 6.45 ± 0.07, and 6.60 ± 0.14 for Ntak Inyang, Etebi, and Ekpene Obo wetland soils respectively. Similarly, the highest organic matter was obtained in Ekpene Obo (6.96 ± 0.74%) followed by Ntak Inyang (6.58 ± 2.69%), while Etebi had the least (4.89 ± 1.77%). The highest total nitrogen was obtained in Ekpene Obo (0.17 ± 0.02%), followed by Ntak Inyang (0.16 ± 0.07%) and Etebi having the least with (0.12 ± 0.04%). Ntak Inyang wetland soils had the highest biomass carbon (1.58 ± 00 µg-1) followed by Etebi (1.37 ± 0.44 µg-1), and Ekpene Obo the least (1.01 ± 00 µg-1). The highest biomass of Nitrogen was obtained in soils of Ekpene Obo (0.4 ± 0.01 µg-1) followed by Ntak Inyang (0.02 ± 0.02 µg-1) while soils of Etebi had the least (0.03 ± 0.01 µg-1). The Pearson correlation matrix showed that moisture content had a strong and negative relationship with bulk density (r = -0.69), while base saturation correlates positively with total nitrogen (r=0.681). Urease had a strong, and positive relationship with catalase (r=0.734), whereas bacteria relate negatively with total N (r=-0.801), and B.S (r=-0.781), but positively with catalase (r=-0.698). The negative correlation observed in most of the soil properties is a result of the low decomposition of organic matter in wetland soils, because anaerobic bacteria operate at a much slower energy level than aerobic bacteria, decomposition proceeds much more slowly in anaerobic and oxygen-limited environments such as wetlands.

Biscuits enriched with the edible powder of Angoumois grain moth (<i>Sitotroga cerealella</i>): Optimization, characterization and consumer perception assessment

During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used as an excellent source of protein to produce nutritional biscuits. Physical, chemical, rheological and microbiological characteristics of biscuits with the optimum AGM percentage (5%) were evaluated compared to the control. The response surface methodology (RSM) with optimal (custom) design was first employed for optimizing the percentage of the AGM powder in biscuits. The optimum selected percentage of the AGM powder was 5% and a quadratic model was found to yield the best fit. The evaluation of parameters of biscuits (ash, protein, fiber and fat content) showed that most of the values, except carbohydrate, significantly increased with AGM inclusion (5%) compared to the control. Also, an increase in diameter, spread ratio and weight values and a decrease in the thickness and break strength of the biscuits were observed with AGM powder inclusion. The presence of the 5% AGM powder slightly increased water absorption, and dough development time also increased compared to the control sample. However, stability of dough decreased. The sanitary conditions of the AGM biscuits were satisfactory as the analytical results were within the established values specified in the regulation. The study revealed that Angoumois grain moth is an excellent source of nutrients necessary for combating protein-energy-malnutrition rampant in our world today.

Clinical, phenotypic, and genotypic characteristics of ESBL-producing Salmonella enterica bloodstream infections from Qatar

BackgroundResistant Salmonella infections are a major global public health challenge particularly for multidrug-resistant (MDR) isolates manifesting as bloodstream infections (BSIs). ObjectivesTo evaluate clinical, phenotypic, and genotypic characteristics of extended-spectrum beta-lactamase (ESBL) producing Salmonella enterica BSIs from Qatar. MethodsPhenotypic ESBL Salmonella enterica from adult patients presenting with positive BSIs were collected between January 2019 to May 2020. Microbiological identification and characterization were performed using standard methods while genetic characteristics were examined through whole genome sequencing studies. ResultsOf 151 episodes of Salmonella enterica BSI, 15 (10%) phenotypic ESBL isolates were collected. Recent travel was recorded in most cases (80%) with recent exposure to antimicrobials (27%). High-level resistance to quinolines, aminoglycosides, and cephalosporins was recorded (80-100%) while meropenem, tigecycline and colistin demonstrated universal susceptibility. Genomic evaluation demonstrated dominance of serotype Salmonella Typhi sequence type 1 (93%) while antimicrobial resistance genes revealed dominance of aminoglycoside resistance (100%), qnrS1 quinolones resistance (80%), blaCTX-M-15 ESBLs (86.7%), and paucity of AmpC resistance genes (6.7%). ConclusionsInvasive MDR Salmonella enterica is mainly imported, connected to patients from high prevalent regions with recent travel and antimicrobial use caused by specific resistant clones. In suspected cases of multidrug resistance, carbapenem therapy is recommended.

Physicochemical, microbiological, and sensory characterization of fresh cheese made with the Amazonian plants Mansoa alliacea and Eryngium foetidum in Pastaza, Ecuador

Physicochemical, microbiological, and sensory characterization of fresh cheese made with the Amazonian plants Mansoa alliacea and Eryngium foetidum in Pastaza, Ecuador

Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel

Aloe vera leaves have a transparent mucilaginous, showing an important polysaccharides content and potential bioactive phytochemicals. This study evaluated the physicochemical, rheological, sensorial, and proximal properties of yogurt elaborated using Streptococcus thermophilus and Lactobacillus bulgaricus and flavored with Aloe vera gel. Previous studies have shown that the variation of some ingredients, such as the percentage of fat or inoculum, can modify the sensory and rheological characteristics of fermented dairy beverages. Different treatments were prepared using a 2n factorial design varying the percentage of fat (2 and 3%), inoculum (2 and 3%), and Aloe vera gel (5 and 10%).All the samples presented pseudoplastic behavior, and the power law equation showed a better fit in all the samples. The higher percentage of inoculum decreased the fermentation time and increased the apparent viscosity. An increase in fat concentration amplified yogurt’s pH, °Brix, and pseudoplastic behavior. Meanwhile, the gel increased the percentage of syneresis and decreased the apparent viscosity.The formulation with 3% fat, 3% inoculum, and 5% Aloe vera gel obtained higher values in these sensory parameters of smell, flavor, appearance, and acceptability. The production of supplemented probiotic yogurt- up to 5% Aloe vera gel is feasible from an industrial and consumer point of view since it shows acceptable sensory, nutritional, and microbiological characteristics.

Fusarium, Scedosporium and Other Rare Mold Invasive Infections: Over Twenty-Five-Year Experience of a European Tertiary-Care Center.

Invasive mold infections (IMD) are an emerging concern due to the growing prevalence of patients at risk, encompassing but not limited to allogeneic hematopoietic stem cell transplant recipients, hematological malignancies patients, solid organ transplant recipients and intensive care unit patients. In contrast with invasive aspergillosis and mucormycosis, other hyalohyphomycoses and phaeohyphomycoses remain poorly known. We conducted a retrospective analysis of the clinical, biological, microbiological and evolutive features of 92 IMD having occurred in patients in our tertiary-care center over more than 25 years. A quarter of these infections were due to multiple molds. Molds involved were Fusarium spp. (36.2% of IMD with a single agent, 43.5% of IMD with multiple agents), followed by Scedosporium spp. (respectively 14.5% and 26.1%) and Alternaria spp. (respectively 13.0% and 8.7%). Mortality at day 84 was higher for Fusarium spp., Scedosporium spp. or multiple pathogens IMD compared with Alternaria or other pathogens (51.7% vs. 17.6%, p < 0.05). Mortality at day 84 was also influenced by host factor: higher among hematology and alloHSCT patients than in other patients (30.6% vs. 20.9% at day 42 and 50.0% vs. 27.9% at day 84, p = 0.041). Better awareness, understanding and treatments are awaited to improve patient prognosis.

Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese

Colostrum presence in milk may cause problems in industrial processes. The objective of this study was to evaluate the characteristics of cheese whey and model-fresh cheeses made from milk containing up to 10% colostrum. Physicochemical and microbiological characteristics of colostrum, milk, cheese and cheese whey were evaluated. IgG content in colostrum, milk and cheese whey was also analyzed. The colostrum presence changed cheese milk composition, physicochemical parameters, IgG content and microbial counts. As the presence of colostrum increased, cheeses had higher protein and moisture contents, while aerobes mesophiles and coliform counts decreased. The cheese and cheese whey color were slightly to noticeably different when up to 10% colostrum was added to the cheese milk. The whey IgG concentration increased significantly when the cheese milk contained 5% and 10% colostrum. This should be taken into consideration when this by-product be potentially used in the production of value-added dairy or nutraceutical products.

Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.

The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B+L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0logCFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

Dependence of hematological parameters on the microbiota of the nasal mucosa in chronic rhinitis

Relevance. Chronic rhinitis is one of the most common otorhinolaryngological diseases. We assume that dysbiosis of the nasal mucosa depends on the phenotype of chronic rhinitis and affects hematological characteristics.&#x0D; Aim. Study of the hematological parameters dependence from the microbiota of the nasal mucosa in patients with various forms of chronic rhinitis.&#x0D; Material and methods. The examination groups included 45 patients with chronic allergic rhinitis (CAlR), 49 patients with chronic vasomotor rhinitis (CVR), 32 patients with chronic atrophic rhinitis (CAR), 39 patients with chronic infectious rhinitis (CIR) and 40 people from the control group. The subjects with chronic rhinitis, as well as the control group, underwent bacteriological examination of the nasal mucosa and assessment of hematological parameters. Statistical analysis was carried out using the Statistica 10 package.&#x0D; Results. The microbiome of the nasal mucosa is characterized by 100% infection with infectious agents in CIR, while fungal flora was detected in 1/3 of cases. The microbiological features of the nasal mucosa in CVR corresponded to the control, in CAR rhinitis - predominantly the growth of Klebsiella spp., in CIR - Staphylococcus spp., Streptococcus spp., Neisseriae spp., Escherichia spp. Hematological features manifested themselves depending on the form of chronic rhinitis. The greatest number of changes in blood parameters is found in CIR and CAR, less in CAlR, no changes were detected in CVR. The greatest dysbiosis of the nasal mucosa in CIR, the abundant growth of microorganisms of the genus Klebsiella spp in CAR corresponds to the largest number of changes in hematological parameters, and CVR is characterized by the absence of changes in hematological parameters, despite the fact that the microbiological characteristics of the nasal mucosa corresponded to the control.&#x0D; Conclusion. The microbiota of the nasal mucosa in healthy people and patients from the groups with CAlR, CVR and CAR is represented by a combination of coccal and rod-shaped flora, with the exception of CIR, in which representatives of the fungal flora are identified. Pathogenetically significant is the identification of representatives of Staphylococcus spp., Streptococcus spp., Neisseriae spp., Escherichia spp. in CIR, and Klebsiella spp. in CAR. Most hematological changes are detected in chronic atrophic and infectious rhinitis.

Clinical and Microbiologic Analysis of Klebsiella pneumoniae Infection: Hypermucoviscosity, Virulence Factor, Genotype, and Antimicrobial Susceptibility.

Hypervirulent Klebsiella pneumoniae (KP) is defined according to hypermucoviscosity or various virulence factors and is clinically associated with community-acquired liver abscess (CLA). In this study, we investigated the clinical and microbiological characteristics of KP and significant factors associated with hypervirulence. The clinical characteristics, antimicrobial susceptibility, hypermucoviscosity, serotypes, hypervirulence-related genes, and biofilm formation of 414 KP isolates collected from the Keimyung University Dongsan Hospital between December 2013 and November 2015 were analyzed according to CLA. Significant risk factors for hypervirulent KP (HvKP) associated with CLA were investigated using logistic regression analysis. Notably, 155 (37.4%) isolates were hypermucoviscous, and 170 (41.1%) harbored aerobactin. CLA was present in 34 cases (8.2%). Epidemiology and treatment outcomes did not differ significantly between the CLA and non-CLA groups. The CLA group had significantly higher antibiotic susceptibility, K1/K2, rmpA, magA, allS, kfu, iutA, string test-positive result, and biofilm mass. Multivariate logistic regression revealed rmpA (OR, 5.67; 95% CI, 2.09-15.33; p = 0.001), magA (OR, 2.34; 95% CI, 1.01-5.40; p = 0.047), and biofilm mass >0.80 (OR, 2.13; 95% CI, 1.00-4.56; p = 0.050) as significant risk factors for CLA. rmpA was identified as the most significant risk factor for CLA among KP strains, implying that it is an important factor associated with HvKP.

Some Compositional and Microbiological Characteristics of Dried Mangoes Consumed in Chad

Some Compositional and Microbiological Characteristics of Dried Mangoes Consumed in Chad

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p &lt; 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p &lt; 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics

In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.

A Review on Effect of Organic Conditioner on Physico-chemical and Microbiological Properties of Soil

The unbalanced use of chemical fertilizers has caused adverse effects on the environment and human health, which has raised the focus on environmentally friendly agricultural techniques for sustainable farming globally. The article investigates the effects of organic conditioners on the physical, chemical, and microbiological characteristics of soil, with focus on liquid organic conditioners such Panchagavya, Jeevamruth, and Beejamruth. In order to purify agricultural fields, the necessity of organic agriculture methods that are both commercially and environmentally feasible is emphasized. The advantages of applying Soil conditioners are explained, including increased crop production, quality, affordability, and safety for the environment in addition to increases in soil health, fertility, and pest resistance. An overview of the basic principles of liquid organic manures is provided, with a focus on their ability to release nutrients, stimulate microbial activity, and facilitate plant absorption. The review discusses how organic conditioners might improve the biological characteristics of soil, such as the presence of chemicals that promote plant growth and helpful microbes. Liquid organic manure adoption is essential for healthy ecosystems, sustainable agriculture, and increased soil fertility and productivity. Because liquid organic manures may be applied in a variety of ways and used as soil drenches, foliar sprays, and seedling treatments, they are a crucial part of environmentally friendly farming methods. It is advised to combine liquid and solid organic manures to reduce negative effects and guarantee a robust and fruitful farming environment.

Acidithiobacillia class members originating at sites within the Pacific Ring of Fire and other tectonically active locations and description of the novel genus 'Igneacidithiobacillus'.

Recent studies have expanded the genomic contours of the Acidithiobacillia, highlighting important lacunae in our comprehension of the phylogenetic space occupied by certain lineages of the class. One such lineage is 'Igneacidithiobacillus', a novel genus-level taxon, represented by 'Igneacidithiobacillus copahuensis' VAN18-1T as its type species, along with two other uncultivated metagenome-assembled genomes (MAGs) originating from geothermally active sites across the Pacific Ring of Fire. In this study, we investigate the genetic and genomic diversity, and the distribution patterns of several uncharacterized Acidithiobacillia class strains and sequence clones, which are ascribed to the same 16S rRNA gene sequence clade. By digging deeper into this data and contributing to novel MAGs emerging from environmental studies in tectonically active locations, the description of this novel genus has been consolidated. Using state-of-the-art genomic taxonomy methods, we added to already recognized taxa, an additional four novel Candidate (Ca.) species, including 'Ca. Igneacidithiobacillus chanchocoensis' (mCHCt20-1TS), 'Igneacidithiobacillus siniensis' (S30A2T), 'Ca. Igneacidithiobacillus taupoensis' (TVZ-G3 TS), and 'Ca. Igneacidithiobacillus waiarikiensis' (TVZ-G4 TS). Analysis of published data on the isolation, enrichment, cultivation, and preliminary microbiological characterization of several of these unassigned or misassigned strains, along with the type species of the genus, plus the recoverable environmental data from metagenomic studies, allowed us to identify habitat preferences of these taxa. Commonalities and lineage-specific adaptations of the seven species of the genus were derived from pangenome analysis and comparative genomic metabolic reconstruction. The findings emerging from this study lay the groundwork for further research on the ecology, evolution, and biotechnological potential of the novel genus 'Igneacidithiobacillus'.

The Prevalence and Risk Factors of Trichosporonosis at King Abdulaziz University Hospital.

Fungal infections, especially those caused have emerged as a significant medical concern over the past three decades, particularly among immunocompromised patients. However, recent studies have highlighted the increasing prevalence of fungal infections resembling yeast other than Candida, such as trichosporonosis, especially among immunosuppressed individuals worldwide. Trichosporon has been identified as a significant contributor to superficial and invasive infections. Invasive trichosporonosis, primarily affecting immunocompromised patients, poses a significant threat with high mortality rates. The current study aimed to explore the clinical epidemiology of Trichosporon spp at King Abdulaziz University Hospital (KAUH) in Saudi Arabia. This retrospective study aimed to assess the clinical epidemiology of Trichosporon spp. infections in microbiology cultures obtained from KAUH in Saudi Arabia. The study analyzed data from patients over a five-year period, focusing on demographic, clinical, and microbiological characteristics. This study encompassed 21 participants, categorized into four distinct age groups. Moreover, this study indicated T. asahii as the predominant species isolated, accounting for 90.5% of infections, followed by T. mucoides (9.5%). ICU hospitalization, diabetes mellitus, taking immunosuppressive drugs, and antifungal drugs, and the use of invasive medical equipment were identified as prominent risk factors for trichosporonosis. Urinary tract infections were the most common clinical presentation, particularly among male and elderly patients. Mortality rates were high, especially among older individuals. This study contributes valuable epidemiological insights into trichosporonosis, highlighting the need for enhanced surveillance and preventive strategies in healthcare settings. Further research is warranted to optimize treatment approaches and infection control measures, ultimately reducing the burden of Trichosporon infections on patient outcomes.

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

Good-quality chocolate can be produced only from good-quality cocoa beans. The cocoa bean quality can be improved using indigenous Lactiplantibacillus plantarum HL-15 as a starter culture in fermentation. The functionality of chocolate can be enhanced by the addition of probiotic L. plantarum Dad-13. This research aimed to evaluate the physicochemical, microbiological, and sensory characteristics of the probiotic chocolate bar Dad 13 made from fermented cocoa beans L. plantarum HL-15 during storage at different temperatures. The research was conducted in three stages. The first stage was the cocoa bean fermentation with and without L. plantarum HL-15, the second stage was probiotic chocolate bar Dad-13 production, and the third stage was the storage of probiotic chocolate bar Dad-13 at temperatures of 4 and 26°C. This study found that adding L. plantarum HL-15 to the fermentation could produce good-quality cocoa beans, prevent the growth of fungi presented by the pH and Aw of cocoa beans, and form a probiotic chocolate bar during storage. Storage at 4°C maintained the viability of L. plantarum Dad-13 and minimized fat breakdown. The organoleptic attributes of the probiotic chocolate bar Dad-13 during storage at 4 and 26°C were not significantly different (p &gt; 0.05).

Functional beverage production through lactic acid fermentation of black chokeberry (Aronia melanocarpa) juice

The aim of the present study was to evaluate the microbiological, physicochemical, and nutritional features of black chokeberries juice fermented by a novel potentially probiotic strain (Lacticaseibacillus paracasei SP5) immobilized on delignified wheat bran (DWB) and orange peel for 2 days at 30 °C and for 28 days at 4oC. In general, application of immobilization led to elevated viabilities of L. paracasei SP5 (>8.8 log cfu/mL) in all studied periods of fermentation and subsequently ameliorated fermentative capacities. The application of orange peel as immobilization support led to better total phenolic content of the fermented juice after the 48 h fermentation (10.4 GAE g/L) and the 4th week of cold storage at 4 °C (13.9 GAE g/L), compared to the respective results obtained through the application of immobilized on delignified wheat bran and the unfermented juice. Higher antioxidant activity (AA) was recorded in the fermented juices by immobilized cells in all studied periods compared to the unfermented juice. Specifically, remarkable levels were obtained through the application of immobilized L. paracasei SP5 on orange peel (79.8 mmol Trolox/L at the 3rd week of cold storage), while the respective values were slightly lower when delignified wheat bran applied and much lower in the case of unfermented juice. Chokeberry juices fermented by both immobilized cells retained sufficient volatile compounds (alcohols, ketones, and esters) even after the 4th week of cold storage, in contrast to unfermented chokeberry juice.