Hasil untuk "Fermentation industries. Beverages. Alcohol"

Yonghan Chen, Zhiyan Zhang, Chuan Wang et al.

Proteins are fundamental to life and indispensable for human physiological activities. However, traditional proteins derived from natural sources such as animals and plants face challenges including low extraction efficiency and limited availability. Therefore, recombinant proteins produced via microbial manufacturing have emerged as a promising alternative. This review specifically focuses on the production of recombinant protein with certain specific functional characteristics, using microorganisms. Owing to their unique functional attributes, such proteins are in increasing demand in diverse fields, including food, medicine, and agriculture. Firstly, this review outlines the definition of recombinant protein and summarizes the microbial manufacturing and applications of nine typical proteins with certain specific functional characteristics. Secondly, the strategies of utilizing microorganisms for the efficient production and purification of recombinant proteins was systematically reviewed.

Elena Alonso, Carmen López, María Antonia Bañuelos et al.

The increasing demand for alcohol-free craft beers with functional properties and distinctive sensory attributes has motivated the brewing industry to investigate alternative production strategies, such as the application of non-<i>Saccharomyces</i> yeasts, to obtain sour beers while reducing production time and associated costs. This study explores the combined use of <i>Lachancea thermotolerans</i> L31 and <i>Metschnikowia pulcherrima</i> M29 in the production of beers brewed with blueberries or enriched with grape anthocyanin concentrate. Physicochemical parameters such as pH, color, bitterness, total polyphenols, antioxidant capacity, and anthocyanin and volatile profiles were evaluated, and a sensory analysis was performed. The results showed that both the addition of blueberries and that of anthocyanin concentrate and fermentation with <i>Lachancea</i> and <i>Metschnikowia</i> significantly influenced the chemical and sensory properties of the beer. Mainly, pH values decreased from 4.35 to 3.50 and from 3.69 to 3.26, while antioxidant activity increased from 3 to 10 times, depending on the type of yeast and the addition of fruit. Alcohol content remained constant at approximately 5.0% <i>v</i>/<i>v</i>. This strategy allows for the production of beer with a distinctive profile and functional benefits, representing a step forward in craft beer development and opening new avenues for research and innovation in the sector.

Alicia Alejandra Grijalva-Hinojos, Vicente Arnau, Wladimiro Díaz et al.

Global warming has become a significant public health concern, with intensive livestock farming as a major contributor. To mitigate greenhouse gas emissions, strategies such as manipulating the ruminal environment with dietary additives are essential. This study evaluated <i>Moringa oleifera</i>, a globally widespread tree with antioxidant, multivitamin, protein-rich, and anti-inflammatory properties, as a feed additive. Rumen fluid was collected from three Pelibuey sheep, homogenized, and subjected to an in vitro fermentation study for 48 h with three alfalfa/moringa ratio treatments: T0 Control (100:0), T1 Low (85:15), and T2 High (70:30). Total RNA was extracted, followed by high-definition sequencing of the metatranscriptome. The sequencing yielded approximately 456 million sequences. A total of 117 phyla were identified and approximately 1300 genera were mapped. Predominant phylum differed by treatment: T0, <i>Firmicutes</i>; T1, <i>Proteobacteria</i>; and T2 with <i>Synergistetes,</i> at least one sample per treatment. Archaea were nearly absent in T1, which explains a statistically significant decrease in methane production. In the Gene Set Enrichment Analysis (GSEA), it was observed that one of the metabolic pathways with a statistically significant difference (<i>p</i>-value < 0.05) was that of methane, specifically in the low moringa treatment (T1) compared to the control (T0). From the functional analysis, differentially expressed enzymes were identified, some of which are involved in the methane metabolic pathway, such as formate dehydrogenase (EC 1.17.1.9) and glycine hydroxymethyltransferase (EC 2.1.2.1), which are intermediates in methane formation. These results suggest that 15% <i>Moringa oleifera</i> supplementation alters ruminal microbiota, reduces archaeal activity, and suppresses methane-related pathways. These findings provide molecular evidence supporting the potential of <i>M. oleifera</i> as a methane mitigation strategy in ruminant nutrition.

Mükerrem Kaya, Bilge Sayın, Kübra Çinar Topçu et al.

This study aimed to evaluate the impact of autochthonous strains (<i>Pediococcus pentosaceus</i> 128b, <i>Latilactobacillus sakei</i> S15, <i>Lactiplantibacillus plantarum</i> S91, <i>L. plantarum</i> S24 and <i>Staphylococcus carnosus</i> G109) used as mono and mixed starter cultures on the quality attributes of traditionally produced sucuk, a Turkish dry fermented sausage, in a local small-scale facility. At the end of ripening, samples underwent comprehensive microbiological and physicochemical analyses. The use of autochthonous starter cultures (ASC) showed no statistically significant influence on thiobarbituric acid-reactive substances and water activity value. Lower pH values were observed in groups with autochthonous lactic acid bacteria strains (ALABS) compared to the control group. However, ALABS inhibited <i>Micrococcus/Staphylococcus</i> growth by rapidly lowering the pH, except in the groups with <i>S. carnosus</i> G109. The use of ASC led to an increase in the <i>L*</i> values of sucuk samples, except monoculture <i>L. plantarum</i> S91. The correlation heat map illustrating the relationships between the starter cultures and volatile compounds revealed that all groups containing <i>L. plantarum</i> S91 exhibit a volatile compound profile different from other single or mixed cultures. According to the results of the principal component analysis performed to determine the relationship between the chemical groups of the starter cultures and volatile compounds, the groups containing <i>L. plantarum</i> S91 differed from the other groups and showed positive correlations with phenols, furans, acids, terpenes, aromatic hydrocarbons, ketones, nitrogenous compounds, esters, and aliphatic hydrocarbons.

Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort et al.

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted.

Paula Silva

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards.

Paloma Toraño, Jordi Gombau, Iratxe Mejías et al.

Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium <i>Oenococcus oeni</i> in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yeast mannoproteins may improve <i>O. oeni</i> growth and survival in wine. However, very little is known about this topic. This study evaluated the effect of the addition of mannoprotein extracts to culture media on <i>O. oeni</i> growth and its survival to stress conditions and MLF performance. Three commercial mannoprotein extracts were characterized in terms of polysaccharide and protein richness and were used for <i>O. oeni</i> culture media supplementation. The addition of mannoprotein extracts improved the survival of the two evaluated <i>O. oeni</i> strains, PSU-1 and VP41, after acid shock (pH 3.2) in comparison to that of the control. The transcriptional response of four genes involved in mannose metabolism was different depending on the strain, indicating the complexity of sugar metabolism in <i>O. oeni</i>. PSU-1 cells grown with two of the mannoprotein extracts performed faster MLF compared with the control condition, indicating that mannoprotein addition may improve the performance of <i>O. oeni</i> starter cultures, although this effect depends on the strain.

Hayrullah Bora Ünlü, Önder Canbolat, Oktay Yerlikaya et al.

The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, and 96 h. In vitro gas generation characteristics were significantly altered by TP (tomato pomace) and AP (apple pomace), both alone and in conjunction with PE (polyethylene) films, regardless of their presence. As a result of the effects found on NH₃-N concentration, aerobic stability, and yeast activity, TP and AP have the potential to become an eco-friendly alternative to PE films. The gas production from the immediately soluble fraction (<i>a</i>) of corn silage was only affected when the corn silage was covered with a combination of AP and PE compared to the CPE group (<i>p</i> < 0.001). The largest cluster includes correlations of the DOM-TDDM (<i>r</i> = 0.90), DOM-AA (<i>r</i> = 0.88), and Ash-TDDM (<i>r</i> = 0.86) correlations. The most substantial negative correlations were identified between DM-CO₂ (<i>r</i> = −82), DM-Yeast (<i>r</i> = −0.79), and CF-DOM (<i>r</i> = −0.79). Nonetheless, the use of pomace as a silage cover presents an inexpensive alternative to plastic films for silage that does not have the environmental problems associated with persistent micro- and nanoplastics.

Karen De La Rosa-Esteban, Leonardo Sepúlveda, Mónica L. Chávez-González et al.

Rambutan (<i>Nephelium lappaceum</i> L.) is a tropical fruit that is originally from Southeast Asia and it was introduced to Mexico in the 1960s; the fruit’s peel is known to possess ellagitannins such as ellagic acid which give the peel great biological activity; solid-state fermentation has been used to obtain said compounds and rambutan peel can be used as a fermentation support/substrate; this work aims to obtain, identify and quantify ellagic acid obtained via SSF with a strain of yeast. The water-absorption index and the support’s maximum moisture were determined. To determine the ideal conditions for ellagic acid accumulation, a Box–Behnken 3^k experimental design was applied using variables such as temperature, moisture and inoculum. The maximum accumulation time of ellagic acid via solid-state fermentation was determined to be 48 h with ideal conditions of 30 °C, 60% moisture and 1.5 × 10⁷ cells/g using <i>S. cerevisiae</i>, and high-performance liquid chromatography was used to identify ellagic acid, geraniin and corilagin as the most abundant compounds. The maximum recovery of ellagic acid was 458 ± 44.6 mg/g. HPLC/ESI/MS analysis at 48 h fermentation showed biodegradation of geraniin and corilagin due to ellagic acid. Mexican rambutan peel has been demonstrated to be a suitable substrate for SSF.

Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena et al.

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages.

Christy E. Manyi-Loh, Ryk Lues

Modern society is characterised by its outstanding capacity to generate waste. Lignocellulosic biomass is most abundant in nature and is biorenewable and contains energy sources formed via biological photosynthesis from the available atmospheric carbon dioxide, water, and sunlight. It is composed of cellulose, hemicellulose, and lignin, constituting a complex polymer. The traditional disposal of these types of waste is associated with several environmental and public health effects; however, they could be harnessed to produce several value-added products and clean energy. Moreover, the increase in population and industrialisation have caused current energy resources to be continuously exploited, resulting in the depletion of global fuel reservoirs. The overexploitation of resources has caused negative environmental effects such as climate change, exacerbating global greenhouse gas emissions. In the quest to meet the world’s future energy needs and adequate management of these types of waste, the anaerobic digestion of lignocellulosic biomass has remained the focus, attracting great interest as a sustainable alternative to fossil carbon resources. However, substrate characteristics offer recalcitrance to the process, which negatively impacts the methane yield. Nevertheless, the biodigestibility of these substrates can be enhanced through chemical, physical, and biological pretreatment methods, leading to improvement in biogas yields. Furthermore, the co-digestion of these substrates with other types and adding specific nutrients as trace elements or inoculum will help to adjust substrate characteristics to a level appropriate for efficient anaerobic digestion and increased biogas yield.

M. Eugenia Ibáñez-López, Nicola Frison, David Bolzonella et al.

The production of Volatile Fatty Acids (VFAs) from wastewater holds significant importance in the context of biorefinery concepts due to their potential as valuable precursors for various bio-based processes. Therefore, the primary objective of this research is to investigate the fermentation of Winery Wastewater (WW) in an Upflow Anaerobic Sludge Blanket (UASB) reactor to generate VFAs, with particular emphasis on Caproic Acid (HCa) production and the dynamics of the microbiota, under varying Hydraulic Retention Time (HRT) periods (8, 5, and 2.5 h). The change from an 8 h to a 5 h HRT period resulted in an approximately 20% increase in total VFA production. However, when the HRT was further reduced to 2.5 h, total VFA production decreased by approximately 50%. Concerning the specific production of HCa, expressed in grams of Chemical Oxygen Demand (gCOD), the maximum yield was observed at around 0.9 gCOD/L for a 5-h HRT. Microbial population analysis revealed that Eubacteria outnumbered Archaea across all HRTs. Population dynamics analysis indicated that the Firmicutes Phylum was predominant in all cases. Within this phylum, bacteria such as <i>Clostridium kluyveri</i> and <i>Clostridium</i> sp., known for their ability to produce HCa, were identified. Based on the results obtained, the application of the UASB reactor for WW treatment, within the biorefinery framework, has the potential to provide a practical alternative for HCa production when operated with a 5 h HRT.

Fuad Ameen

The purpose of the current work is to produce xylanase from certain agro-industrial wastes in an efficient and effective manner. The culture conditions for three strains of <i>Aspergillus fumigatus</i> are optimized in submerged fermentation (SmF). The most prolific strain (<i>A. fumigatus</i> KSA-2) produces the maximum xylanase at pH 9.0, 30 °C, after 7 days using yeast extract as a nitrogen supply. <i>Aspergillus fumigatus</i> KSA-2 is utilized to produce xylanase at optimum conditions from several agro-industrial wastes. Wheat bran is found to be the most fermentable material, yielding 66.0 U per gram dry substrate (U/gds). The generated xylanase is partly purified using 70% ammonium sulphate, yielding 40 g of dry enzyme powder from 400 g wheat bran. At pH 6.0 and 45 °C, the synthesized xylanase displayed its maximum activity (20.52 ± 1.714 U/mg). In the current study, the effect of ions and inhibitors on xylanase activity is investigated. Both Cu²⁺ and Mn²⁺ ions boost the specific activity over the control by 10.2% and 128.0%, respectively. The xylanase enzyme generated has a maximum activity of 4.311 ± 0.36 U/mL/min and the greatest specific activity of 20.53 ± 1.714 U/mg for birchwood xylan, showing a strong affinity for this substrate as opposed to the other xylan and non-xylan substrates.

Svetlana Merenkova, Rinat Fatkullin, Irina Kalinina

Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with Propionibacterium freudenreichii (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of Propionibacterium freudenreichii and Bifidobacterium longum (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation.

William Gustavo Sganzerla, Josiel Martins Costa, Miriam Tena-Villares et al.

Industrial beer production generates brewer’s spent grains (BSG) as a primary solid waste. The disposal of industrial waste can cause negative environmental side effects, including greenhouse gas emissions. This study evaluated the dry anaerobic digestion (AD) of BSG for bioenergy recovery as a solution toward a more sustainable brewery. The laboratory-scale agitated tank batch reactor (6.8 L) was started up with BSG (25%), mesophilic inoculum (45%), and water (30%). The experimental results showed 82.12% solids biodegradation, 57.38% soluble chemical oxygen demand removal, and an accumulated methane yield of 10.53 L CH₄ kg⁻¹ TVS. The methane production efficiency was evaluated by the modified Gompertz, Cone, and first-order kinetic models. The Cone model fitted methane evolution better than the modified Gompertz and first-order kinetic models. The biogas produced from the dry AD of BSG could generate electricity (0.133 MWh ton⁻¹) and heat (598.45 MJ ton⁻¹), mitigating 0.0099 and 0.0335 tCO_2eq ton⁻¹ BSG, respectively, for electricity and heat. The implementation of dry AD could supply 7.38% of the electricity and 6.86% of the heat required for beer production. Finally, in a biorefinery concept, dry AD can be an alternative route for solid waste management and bioenergy recovery, contributing to reduce the environmental impact of breweries.

Novia Novia, Hasanudin Hasanudin, Hermansyah Hermansyah et al.

The rice husk has the potential to be used for converting agricultural wastes into renewable energy. Therefore, this study aims to improve the hydrolysis of rice husk through Hydrogen Peroxide (HP) and Combined Hydrogen Peroxide–Aqueous Ammonia (CHPA) pretreatments. The removal of lignin from rice husks was determined using SEM–EDS examination of the samples. At a specific concentration of H₂O₂, (CHPA) pretreatment eliminated a significantly larger amount of lignin from biomass. The percentage of lignin removal of HP varied from 48.25 to 66.50, while CHPA ranged from 72.22 to 85.73. Hence, the use of batch kinetics of lignin removal of both pretreatments is recommended, where the kinetic parameters are determined by fitting the experimental data. Based on the results, the activation energies for HP and CHPA pretreatments were 9.96 and 7.44 kJ/mol, which showed that the24 model is appropriate for the experimental data. The increase in temperatures also led to a higher pretreatment value, indicating their positive correlation. Meanwhile, CHPA pretreatment was subjected to enzymatic hydrolysis of 6% enzyme loading for the production of 6.58 g glucose/L at 25 h.

Daniel A. Kitessa, Ketema Bacha, Yetenayet B. Tola et al.

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus <i>Lactobacillus</i> (74.85%), followed by <i>Enterococcus</i> (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures.

Nasib Qureshi, Siqing Liu, Badal C. Saha

In this study, the ability of a novel strain of <i>Clostridium tyrobutyricum</i> NRRL 67062 to produce butyric acid during glucose fermentation was evaluated. The strain was evaluated for substrate and product inhibition in batch experiments using anaerobic tubes. To characterize glucose inhibition, initial glucose concentrations ranging from 60 to 250 g L⁻¹ were used, and it was demonstrated that a glucose concentration of 250 g L⁻¹ exerted strong inhibition on cell growth and fermentation. To evaluate butyric acid inhibition, the culture was challenged with 5–50 g L⁻¹ of butyric acid at an initial pH of 6.5. These experiments were performed without pH control. When challenged with a butyric acid concentration of 50 g L⁻¹, cell growth was slow; however, it produced 8.25 g L⁻¹ of butyric acid. This suggested that the butyric acid tolerance of the culture was 58 g L⁻¹. In a scaled-up batch experiment, which was performed in a 2.5 L fermentor with an initial glucose concentration of 100 g L⁻¹, the pH was controlled at 6.5. In this experiment, the strain produced 57.86 g L⁻¹ of butyric acid and 12.88 g L⁻¹ of acetic acid, thus producing 70.74 g L⁻¹ of total acids with a productivity of 0.69 g·L⁻¹·h⁻¹. A concentration of 70.74 g L⁻¹ of acids equates to a yield of 0.71 g of acid per g consumed glucose. The maximum cell concentration was 3.80 g L⁻¹, which may have been the reason for high productivity in the batch culture. Finally, corn steep liquor (CSL; a commercial nutrient solution) provided greater growth and acid production than the refined medium.

Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska et al.

<i>Cannabis sativa</i> (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based food is the use of by-products of the agri-food industry in accordance with the idea of zero waste and the circular economy, so the purpose of this study was to determine the possibility of HPC fermentation using yogurt and kefir cultures and to determine the effect of the type of starter on the properties of the products. In the present study, starter cultures of yogurt (YO 122) and kefir (commercial grains) were used for HPC fermentation. Changes in lactic acid bacteria (LAB) and yeast population, pH, acidity, the content of bioactive compounds by spectrophotometric methods (proteins, amino acids, polyphenols, flavonoids, reducing sugars) and antioxidant activity (DDPH, ABTS, FRAP and reducing power) were determined. The results showed that it was possible to develop high-value beverages based on HPC with high fermentation efficiency: survivability of LAB and yeast (>10⁶ CFU/g) and acidification (pH in a range of 4.82–6.36 and 5.34–6.49 for yogurt and kefir culture, respectively). Moreover, the stability of hemp protein, with its variable free amino acid composition, antioxidant potential and presented changes in polyphenolic content, was observed during storage. The presented results show a new way to manage HPC as an oil industry residue by using it as a raw material for the development of a bioactive food product and illustrate the relationship between applied starter culture, the direction of fermentation and changes in the content of bioactive compounds.

Miloslava Kavková, Jaromír Cihlář, Vladimír Dráb et al.

Yeast diversity in the cheese manufacturing process and in the cheeses themselves includes indispensable species for the production of specific cheeses and undesired species that cause cheese defects and spoilage. The control of yeast contaminants is problematic due to limitations in sanitation methods and chemicals used in the food industry. The utilisation of lactic acid bacteria and their antifungal products is intensively studied. <i>Lactiplantibacillus plantarum</i> is one of the most frequently studied species producing a wide spectrum of bioactive by-products. In the present study, twenty strains of <i>L. plantarum</i> from four sources were tested against 25 species of yeast isolated from cheeses, brines, and dairy environments. The functional traits of <i>L. plantarum</i> strains, such as the presence of class 2a bacteriocin and chitinase genes and in vitro production of organic acids, were evaluated. The extracellular production of bioactive peptides and proteins was tested using proteomic methods. Antifungal activity against yeast was screened using in vitro tests. Testing of antifungal activity on artificial media and reconstituted milk showed significant variability within the strains of <i>L. plantarum</i> and its group of origin. Strains from sourdoughs (CCDM 3018, K19-3) and raw cheese (L12, L24, L32) strongly inhibited the highest number of yeast strains on medium with reconstituted milk. These strains showed a consistent spectrum of genes belonging to class 2a bacteriocins, the gene of chitinase and its extracellular product 9 LACO Chitin-binding protein. Strain CCDM 3018 with the spectrum of class 2a bacteriocin gene, chitinase and significant production of lactic acid in all media performed significant antifungal effects in artificial and reconstituted milk-based media.