Zeitschrift für Lebensmittel- und Industriemikrobiologie

The effect of enrichment of orange juice with probiotic Lactobacillus plantarum and Lactobacillus bulgaricus as single and mixed cultures on the cell viability, physicochemical parameters and sensory properties of the juice during a 20day refrigerated (4 °C) and room temperature (30 ± 2 °C) conditions was studied. The viable cell count remained relatively stable at 4 °C over the storage period for both strains but was at its peak after 10 days of storage at 30 ± 2 °C with L. bulgaricus accounting for the highest count (9.36 ± 0.04 CFU/mL). The acidity of the enriched juice increased as the storage period progressed at 30 °C with the highest acidity observed with L. bulgaricus (pH 3.00 ± 0.02, titratable acidity 16.27 ± 0.05 mg lactic acid/mL). Sensory evaluation indicated that the juice enriched with L. bulgaricus was more acceptable. The study concluded that orange juice enriched with L. bulgaricus is suitable in the development of non-dairy based functional food and could act as an ideal food matrix for probiotic beverage.

The increasing demand for food, coupled with the need for sustainable agricultural practices, has highlighted the critical role of microorganisms in food production and resource management. Microorganisms, including bacteria, fungi, and algae, play a pivotal role in enhancing soil fertility, promoting plant growth, and controlling pests and diseases, thus reducing the dependency on chemical fertilizers and pesticides. This review explores the diverse applications of microorganisms in sustainable food production, including biofertilizers, biopesticides, and bioremediation. Additionally, it examines how microorganisms contribute to resource management through waste decomposition, water purification, and bioenergy production. By integrating microbial technologies into agricultural practices, we can develop more resilient and sustainable food systems that support environmental health and food security.

Recent advancements in food and industrial microbiology have harnessed the untapped potential of microorganisms to drive innovation and efficiency. This mini-review explores cutting-edge microbial applications in food preservation, fermentation, and safety, alongside industrial processes such as bioremediation, biofuel production, and waste management. Highlighting significant breakthroughs, we discuss the development of novel microbial strains, biotechnological techniques, and the integration of microbial solutions into sustainable practices. By examining these pioneering efforts, we underscore the pivotal role of microbial innovations in addressing global challenges and advancing industrial capabilities.

In the quest to ensure food safety and extend shelf life, microbiota-driven approaches have emerged as promising solutions. This paper explores the innovative use of beneficial microorganisms in enhancing food safety and preservation. By leveraging the natural properties of microbiota, it is possible to inhibit the growth of harmful pathogens, reduce spoilage, and maintain food quality. The application of probiotics, bacteriocins, and other microbial metabolites demonstrates significant potential in creating safer food products with longer shelf lives. This review highlights recent advancements in microbiota-driven food safety and preservation techniques, discusses the mechanisms by which these microorganisms exert their effects, and examines the challenges and future prospects of integrating these methods into the food industry. Ultimately, harnessing microbiota offers a sustainable and effective strategy for improving food safety and preservation in the face of growing global demands.

Fungal biotechnology has gained significant attention for its potential to enhance the nutritional and textural attributes of food products. This paper delves into the applications of fungi in food biotechnology, highlighting their role in improving protein content, enhancing bioavailability of nutrients, and modifying texture to create more appealing and nutritious foods. By utilizing fungal fermentation processes, it is possible to produce food products with enhanced flavors, extended shelf life, and improved health benefits. This review covers key advancements in the use of fungi for developing functional foods, examines the mechanisms by which fungi influence food properties, and discusses the challenges and future directions in this rapidly evolving field. The integration of fungal biotechnology into food production offers a promising approach to meet consumer demands for healthier and higher-quality food options.