Food Bioscience最新文献

{"title":"Formation, characterization and delivery of quercetin-loaded α-lactalbumin fibril-based hydrogels through metal ions","authors":"Ling Kang ,&nbsp;Hailing Zhang ,&nbsp;Yuting Fan ,&nbsp;Jiang Yi","doi":"10.1016/j.fbio.2025.107070","DOIUrl":"10.1016/j.fbio.2025.107070","url":null,"abstract":"<div><div>The purpose was to apply metal ions to induce the formation of α-lactalbumin fibril-based hydrogel to create a versatile nano-carrier for effective quercetin encapsulation and delivery. Quercetin could be successfully embedded into the hydrogel primarily through hydrogen bonding and hydrophobic interaction, as demonstrated by FTIR and XRD. Quercetin encapsulation effectiveness in α-lactalbumin fibril-based hydrogel via metal ions was up to 91.82 %, 7.41-fold higher than that with α-lactalbumin directly. Rheological results revealed elasticity was the dominant behavior of these hydrogels and quercetin addition could lead to a slight decrease of both G′ and G″, presumably due to the formation of soluble macroparticle aggregates and insoluble aggregates caused by polyphenol like quercetin. Quercetin bioaccessibility was increased to 32.62 % by 2.82-fold with this hydrogel. Additionally, the hydrogel demonstrated strong UV stability, antioxidant activity, and water retention. This research could provide practical and theoretical support to widen the development of new α-lactalbumin-derived food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107070"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Passion fruit peel pectin improves glucose and lipid metabolism in high-fat diet-induced obesity through gut microbiota and insulin sensitivity regulation","authors":"Ying Ju ,&nbsp;Liling Huang ,&nbsp;Hailing Luo ,&nbsp;Yongcai Huang ,&nbsp;Xianya Huang ,&nbsp;Ge Chen ,&nbsp;Jie Gui ,&nbsp;Shengli Lin ,&nbsp;Xuzhou Liu ,&nbsp;Liu Yang","doi":"10.1016/j.fbio.2025.107050","DOIUrl":"10.1016/j.fbio.2025.107050","url":null,"abstract":"<div><div>This study investigated the effects of passion fruit peel pectin (PFP) on glucose and lipid metabolism in mice fed a high-fat diet (HFD). Fifty mice were divided into five groups: (1) normal diet (ND), (2) HFD, (3) HFD with orlistat (20 mg/kg/day, positive control, PC-HFD), (4) HFD with 300 mg/kg/day PFP (PFP1), and (5) HFD with 600 mg/kg/day PFP (PFP2) for 8 weeks. Compared to HFD, both PFP1 and PFP2 groups exhibited significant reductions in body weight (−3.9 % and −4.4 %), serum glucose (−17.6 % and −20.4 %), and hepatic lipid accumulation (−68.6 % and −65.2 % in oil red O-stained area). 16S rRNA analysis showed that PFP increased SCFA-producing gut bacteria. Tax4Fun2 analysis predicted enrichment of microbial functional potential related to the host insulin resistance pathway in PFP-treated mice. Fecal metabolomics and SCFA analyses revealed increased levels of pyruvic acid, triglycerides, and acetic acid in feces. Liver transcriptomics showed enrichment of 7 genes in the insulin resistance pathway. Integrated analyses of 16S rRNA and multi-omics data suggested associations between PFP intervention and modulation of pathways related to insulin resistance and hepatic lipid metabolism. qRT-PCR analysis demonstrated that PFP increased the mRNA expression of <em>PI3K</em>, <em>AKT, INSR, IRS1</em>, and <em>GLUT4</em>, while decreasing <em>G6P</em> expression. These findings suggest that PFP might improve certain aspects of metabolic dysregulation in HFD-fed mice, potentially through modulation of insulin sensitivity and hepatic lipid handling.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107050"},"PeriodicalIF":4.8,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An efficient platform for markerless large-scale genomic deletions in Lactococcus lactis","authors":"Yongping Xin ,&nbsp;Dingyi Guo ,&nbsp;Yuhang Nan ,&nbsp;Pu Yang ,&nbsp;Mingqiang Qiao","doi":"10.1016/j.fbio.2025.107057","DOIUrl":"10.1016/j.fbio.2025.107057","url":null,"abstract":"<div><div>The strain fitness and stress resistance of the starters, which are important to industrial applications, can be enhanced by large-scale genomic deletions. However, the low efficiency of large-scale genomic deletions has limited the efforts to improve the <em>Lactococcus lactis</em> fermentation performance through this method. In this study, we developed an efficient and time-saving platform for markerless large-scale genomic deletions in <em>L. lactis</em> by integrating temperature-sensitive plasmids, the SacB/pG15A counterselection system, and the Cre/<em>loxP</em> site-specific recombination system. First, the p15A origin, upstream and downstream homologies flanking the <em>galK</em> gene from MG1363 were integrated into the temperature-sensitive pG⁺Host9 plasmid, enabling the resulting plasmid pG15A-UD to replicate in <em>Escherichia coli</em>. The <em>SacB</em> gene from <em>Bacillus subtilis</em>, which encodes levansucrase, was then expressed from the plasmid pG15A-UD to establish the SacB/pG15A counterselection system. Furthermore, the SacB/pG15A counterselection system was demonstrated to be functional in <em>L. lactis</em> MG1363 and N8, achieving 40 %–60 % efficiency for markerless gene deletion and insertion. Finally, by combining the temperature-sensitive plasmid, SacB/pG15A and Cre/<em>loxP</em> system, we successfully deleted the 14,646 bp nisin biosynthetic gene cluster and a ∼58.5 kb nonessential genomic region in <em>L. lactis</em> N8. Our results provide an effective, rapid platform for large-scale genomic deletion in <em>L. lactis</em> to enhance the strain fitness and stress resistance and investigate their mechanisms.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107057"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Calcium carbonate nanoparticles loaded with thymoquinone derived from medicine food homology plants combined with 5-fluorouracil for colon cancer Treatment: Proteomic and metabolomic insights","authors":"Xi Deng ,&nbsp;Md Zuki Abu Bakar ,&nbsp;Zhongming Yang","doi":"10.1016/j.fbio.2025.107060","DOIUrl":"10.1016/j.fbio.2025.107060","url":null,"abstract":"<div><div>Colon cancer is a malignant tumor posing a significant threat to global human health, and its effective treatment remains a major challenge. In this study, we explored the potential of combining calcium carbonate nanoparticles loaded with thymoquinone, a bioactive compound derived from the medicine food homology plant <em>Nigella sativa</em>, with the chemotherapeutic agent 5-fluorouracil (5-FU). The therapeutic efficacy of this combination was evaluated using CT26 tumor-bearing Balb/c mice, and its underlying molecular mechanisms were investigated through analytical techniques, including proteomics and metabolomics. Our results demonstrated that thymoquinone-loaded calcium carbonate nanoparticles (TQ-CaCO₃np) significantly enhanced the anti-tumor efficacy of 5-FU while mitigating its associated toxicity. Proteomics and metabolomics analyses collectively revealed that the therapeutic benefits of the TQ-CaCO₃np and 5-FU co-treatment were primarily mediated through the regulation of 2-oxocarboxylic acid metabolism pathway, biosynthesis of amino acids pathway, and HIF-1 signaling pathway. Six proteins (ACO2, GAPDH, PSPH, PDHA1, PDHB, and RPS6) and nine metabolites (alanine, glutamate, proline, glutamine, threonine, adenosine 5′-triphosphate, lactate, leucine, and isoleucine) were identified as critical targets within these pathways. Bioinformatics analyses, including bulk RNA-seq, single-cell RNA-seq, and immunohistochemical staining, confirmed the clinical relevance of these targets. These findings highlight the potential of combining traditional chemotherapies with bioactive compounds derived from medicine food homology plants and employed with nanobiotechnology, offering new insights into therapeutic strategies for colon cancer and providing the identified targets as potential biomarkers for therapeutic intervention.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107060"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of natural products targeting PBP3 and their synergistic effects with antibiotics in inhibiting Streptococcus pneumoniae","authors":"Zhuodi Wu ,&nbsp;Yimeng Chen ,&nbsp;Yu Cui ,&nbsp;Doudou Yang ,&nbsp;Guanjie Zhao ,&nbsp;Qian Li ,&nbsp;Dandan Zhang ,&nbsp;Yinku Liang","doi":"10.1016/j.fbio.2025.107054","DOIUrl":"10.1016/j.fbio.2025.107054","url":null,"abstract":"<div><div>With the increasing resistance of <em>Streptococcus pneumoniae</em> (<em>S. pneumoniae</em>) to <em>β</em>-lactam antibiotics (BLAs), combination therapy has become an effective strategy to address this challenge. This study evaluated the inhibitory activity of ten natural medicines against <em>S. pneumoniae</em> using <em>in vitro</em> antibacterial assays. Seven herbs, including <em>Galla chinensis</em>, <em>Coptidis rhizoma</em>, <em>Scutellaria baicalensis</em>, <em>Phellodendri chinensis cortex, Sophora flavescens</em>, <em>Salviae miltiorrhizae radix et rhizoma</em>, and <em>Houttuynia cordata Thunb</em>, were found to be effective, with <em>Coptidis rhizoma</em>, <em>Scutellaria baicalensis</em>, and <em>Phellodendri chinensis cortex</em> showing the most significant activity. Additionally, surface plasmon resonance (SPR) technology was employed to couple the PBP3 target to a CM5 chip for target-guided fishing of potential active compounds and evaluation of their PBP3-binding capabilities. The ethanol extract of <em>Scutellaria baicalensis</em> exhibited the highest binding response, reaching 20,000 RU. The target-bound components were eluted and identified by UPLC-MS, confirming Oroxindin as the most potent target compound. Its dissociation constant (KD) with PBP3 was determined to be 5.049 × 10⁻⁷ mol/L, indicating stable binding and high affinity. Finally, it is noteworthy that <em>in vitro</em> antibacterial assays demonstrated a significant enhancement of antibiotic efficacy by Oroxindin: co-administration with cefquinome (CEF) reduced the minimum inhibitory concentration (MIC) for <em>S. pneumoniae</em> from 32 μg/mL to 1 μg/mL (a 32-fold increase in sensitivity), while co-administration with ampicillin (AMP) reduced the MIC from 32 μg/mL to 0.5 μg/mL (a 64-fold increase in sensitivity). This study identified and validated the sensitizing efficacy of Oroxindin in inhibiting <em>S. pneumoniae</em>, providing a new approach to addressing BLAs resistance and laying a foundation for mechanistic research and clinical translation of combination therapy strategies.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107054"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of fermented beverage based on pistachio (Pistacia vera) extract: Effect of functional compounds on kefir growth and microbial metabolism","authors":"Giovanna Camile Vaz Gonçalves ,&nbsp;Giselle Nobre Costa ,&nbsp;Thiago Okagawa ,&nbsp;Tânia Somera ,&nbsp;Gustavo Henrique Rodrigues da Silva ,&nbsp;Larissa Capeletti Romani ,&nbsp;Vitoria Dassoler Longo ,&nbsp;Luciano Tormen ,&nbsp;Helen Treichel ,&nbsp;Larissa Canhadas Bertan","doi":"10.1016/j.fbio.2025.107051","DOIUrl":"10.1016/j.fbio.2025.107051","url":null,"abstract":"<div><div>The increasing interest in plant-based, functional, and probiotic-rich foods has driven the development of alternative dairy-free fermented beverages. This study aimed to formulate a vegan fermented beverage using a water-soluble pistachio extract (WSVP) as a substrate for water kefir grains, evaluating the effects of selected functional ingredients on microbial growth, fermentation performance, and the production of bioactive compounds. A Plackett-Burman experimental design assessed the impact of a sucrose/cocoa honey blend, calcium chloride, inulin, xanthan gum, matcha, and raw and roasted pumpkin seed protein on eight key fermentation parameters. The sucrose/cocoa honey blend and pumpkin seed protein had a significantly positive effect on kefir grain growth and metabolite production. At the same time, matcha exerted inhibitory effects due to its high catechin content. The optimized formulation resulted in a 309 % increase in kefir grain biomass, a lactic acid production of 0.96 g/100 mL, an ethanol content of 1.60 g/100 mL, and a final pH of 4.47 after 17 h of fermentation. Metabolomic profiling via ¹H NMR identified 23 metabolites, including organic acids, amino acids, and sugars, with an increase in bioactive compounds and antioxidant capacity following fermentation. In vitro, simulated digestion confirmed the survival of lactic acid bacteria and yeasts, and the fermented beverage maintained a significant level of antioxidant activity throughout the digestive process. These findings demonstrate the viability of WSVP as a fermentation medium for producing innovative, nutritionally enriched, plant-based functional beverages, contributing to diversification within the vegan product market and offering sustainable, health-promoting alternatives to traditional dairy-based fermented products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107051"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Refining xylo-oligosaccharide profiles by combining hot-water pre-hydrolysis with endoxylanase post-hydrolysis of corncob","authors":"Jing Li ,&nbsp;Jianming Guo ,&nbsp;Jianchun Jiang ,&nbsp;Qiang Yong ,&nbsp;Yong Xu","doi":"10.1016/j.fbio.2025.107008","DOIUrl":"10.1016/j.fbio.2025.107008","url":null,"abstract":"<div><div>In this work, a two-step combined method (TSCM) combining hot-water pre-hydrolysis and endoxylanase post-hydrolysis was developed to directly and efficiently produce xylo-oligosaccharides (XOS) from corncob. Hot-water hydrolysis was employed to break down lignocellulosic xylan into soluble XOS, but this process resulted in the formation of larger molecules and more complex compositions of XOS. Endoxylanase hydrolysis disrupts the β-1, 4-glycosidic bonds of the main chain of xylan, which is capable of refining the XOS profiles into the desired degree of polymerization (DP) by selectively post-hydrolyzing the hot-water hydrolysate. Various kinetic models were simulated for the calculation and prediction of different preparation objectives using uniform design experimentation (UDE), and temperature was found to predominate in xylan degradation to XOS and by-products. A yield of 56.4 % XOS was obtained at 178 °C and 61 min of hot-water pre-hydrolysis of corncob. Endoxylanase could efficiently hydrolyze more than 70 % of larger xylo-oligomers to X2 and X3, but it had difficultly degrading the xylan in solid residues to XOS. Finally, 138.7 g of X2 and X3, accounting for 81 % of the XOS components, were produced from 1000 g of corncob. The approach combines hot water and enzymatic hydrolysis, making XOS production more sustainable, efficient and commercially viable, particularly with regard to direct production from straw-like agricultural residues, in addition to reducing chemical consumption and improving biomass conversion.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107008"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive properties of filamentous fungus Paecilomyces variotii KCL-24: New insights into modulation of Atlantic salmon health and welfare after seawater transfer","authors":"Dominic Duncan Mensah ,&nbsp;Byron Morales-Lange ,&nbsp;Malin Neteland ,&nbsp;Marte Røsvik ,&nbsp;Margareth Øverland ,&nbsp;Charles McLean Press ,&nbsp;Henning Sørum ,&nbsp;Liv Torunn Mydland","doi":"10.1016/j.fbio.2025.107053","DOIUrl":"10.1016/j.fbio.2025.107053","url":null,"abstract":"<div><div>We assessed the potential impact of Filamentous fungus <em>Paecilomyces variotii</em> KCL-24 on health and welfare of Atlantic salmon (<em>Salmo salar</em>) post-smolts. Fish were fed a control diet (CD) or one of three experimental diets where <em>P. variotii</em> replaced crude protein at 5 % (PV5), 10 % (PV10) or 20 % (PV20) for five weeks in seawater (SW). Prior to SW transfer, fish were fed these same diets for four weeks in freshwater (FW). No significant differences in fish performance was detected between dietary groups. However, fish fed PV10 and PV20 showed an increase in intestinal simple fold length. By contrast, PV5 decreased vacuole size, while PV20 reduced Goblet cell (GC) density but increased vacuole count. Moreover, fish fed PV5 showed a higher level of Muc-like proteins in the skin mucus and the upregulation of anti-inflammatory cytokine <em>il10</em> in the head kidney. Interestingly, fish fed PV20 had higher total immunoglobulin M (IgM) (in serum and skin mucus) and specific IgM against <em>Vibrio anguillarum</em> (in serum), as well as a lower serum creatine kinase. Also, the prevalence of mild to moderate welfare disorders (e.g., fin damage, skin haemorrhage and scale loss) were prevalent in fish fed PV20. Overall, the results suggest that moderate <em>P. variotii</em> KCL-24 inclusion can modulate the immune response of Atlantic salmon post-smolts during an early stage after SW transfer, but high inclusion level (PV20) may have a deleterious effect on fish welfare durng SW phase.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107053"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The optimization of quality in soybean paste: A study based on combining lactic acid bacteria isolation and purification technology with multi-sensor technology","authors":"Kangyong Zhang ,&nbsp;Yuxing Li ,&nbsp;Linxue Zhang ,&nbsp;Huimin Zhang ,&nbsp;Bailiang Li ,&nbsp;Fei Liu","doi":"10.1016/j.fbio.2025.107013","DOIUrl":"10.1016/j.fbio.2025.107013","url":null,"abstract":"<div><div>As a traditional fermented food, soybean paste is influenced by various factors in terms of its quality characteristics, among which microorganisms serve as the core driving force during the fermentation process, playing a crucial role. However, most commercial fermentation agents for soybean paste currently focus primarily on fungi, with relatively limited research on lactic acid bacteria. Therefore, this study integrated lactic acid bacteria isolation and purification technology with multi-sensor technology to thoroughly investigate the role of lactic acid bacteria in the fermentation process of soybean paste and successfully screened a high-quality auxiliary starter culture for soybean paste-<em>Lactiplantibacillus plantarum</em> DJ-2-4. This strain exhibits remarkable salt tolerance, being capable of growing well at a salt concentration of 8 %–12 %. Its high acid-producing ability enables the pH of the fermentation broth to drop to the range of 3.5–4.0 within 14 h, and it also possesses strong proteolytic activity. When co-cultured with <em>Aspergillus oryzae</em>, it shows a good growth status. In addition, employing <em>Lactiplantibacillus plantarum</em> DJ-2-4 as an auxiliary starter can significantly enhance the quality, safety, and flavor of soybean paste. Specifically, it can reduce the levels of aflatoxin B1, nitrite, and biogenic amines in soybean paste to safe thresholds, elevate the amino nitrogen content during the early stage of fermentation, increase the content of flavor compounds such as 3-methylbutyric acid and ethyl 3-methylbutyrate, and improve the texture of soybean paste. Moreover, it was also found that 1-octen-3-ol, 2-methylbutanoic acid, 3-methylbutanoic acid, and butanoic acid play a key role in the flavor profile of soybean paste. These research findings offer crucial theoretical foundations and technical supports for optimizing the production process of soybean paste and enhancing its product quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"71 ","pages":"Article 107013"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Smoking hot – Heat-induced uncoupling of growth & acidification in yoghurt production helps save costs and results in reduced post-acidification and improved shelf life","authors":"Liuyan Gu ,&nbsp;Belay Tilahun Tadesse ,&nbsp;Christian Solem ,&nbsp;Shuangqing Zhao","doi":"10.1016/j.fbio.2025.107046","DOIUrl":"10.1016/j.fbio.2025.107046","url":null,"abstract":"<div><div>Yoghurt is a popular fermented milk that is consumed worldwide. Industrial production is typically carried out using thermophilic starters comprised of two Lactic Acid Bacteria (LAB), namely <em>Streptococcus thermophilus</em> and <em>Lactobacillus bulgaricus</em>. We propose a novel approach for manufacturing yoghurt, which alleviates problems associated with the traditional approach, i.e., post-acidification and growth of spoilage yeast during storage. The novel approach is based on the observation that non-growing LAB, at elevated temperatures, retain a capacity for producing lactic acid. First, the capacity of a commercial yoghurt culture to acidify milk was evaluated at different temperatures, and it was found that growth was hampered at temperatures above 50 °C, while lactic acid could still be produced. By increasing the inoculum, it was possible to reach the desired pH of 4.6, even at 51 °C. This prompted us to test a novel way of producing yoghurt. Freshly prepared yoghurt was added to milk, pre-warmed to 51 °C, in different amounts. Using as little as 20 % yoghurt, the milk acidified to the desired pH of 4.6 within 2 h. Thus, by using this approach, it was possible to reduce the extent of microbial growth and to reduce culture expenses by a factor of 5. It was observed that post-acidification could be virtually eliminated, which helps prolong shelf-life. The 51 °C treatment also helped reduce yeast and mold content in the yoghurt, which is important for prolonging shelf life. To summarize, we have developed a simple method for producing long shelf-life yoghurt at a lower cost to the benefit of dairies and consumers.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"70 ","pages":"Article 107046"},"PeriodicalIF":4.8,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}