International Journal of Food Science最新文献

{"title":"Effect of <i>Sargassum aquifolium</i> Juice on Lipid Profile and Inflammatory Cytokines in Hypercholesterolemic Rats.","authors":"Muhamad Firdaus, Retno Tri Astuti, Yoga Dwi Jatmiko, Herlina Pratiwi","doi":"10.1155/ijfo/3668883","DOIUrl":"10.1155/ijfo/3668883","url":null,"abstract":"<p><p>Obesity, a global health burden, is marked by increased lipid levels and chronic inflammation. <i>Sargassum aquifolium</i> is a brown seaweed rich in bioactive compounds that may improve lipid profile and inflammation. This study is aimed at evaluating the potential of <i>S. aquifolium</i> juice in modulating lipid profiles and inflammatory responses in hypercholesterolemic rats. High-performance liquid chromatography-high-resolution mass spectrometry (HPLC-HRMS) analysis identified bioactive compounds, including niacin, whose potential antihypercholesterolemic effect was supported by in silico PASS prediction. Male Wistar rats were divided into five groups: normal, hypercholesterolemic, and hypercholesterolemic rats fed <i>S. aquifolium</i> juice once, twice, and thrice daily for 120 days. The results showed that administration of <i>S. aquifolium</i> juice, especially twice daily, significantly reduced TG and total cholesterol, raised HDL, lowered AI and malondialdehyde (MDA), and modulated IL-4, TNF-<i>α</i>, and IL-1<i>β</i> expression by CD4⁺ cells. In hypercholesterolemic rats, IL-4 expression was lower, and TNF-<i>α</i> and IL-1<i>β</i> were higher than normal. However, <i>S. aquifolium</i> juice increased IL-4 and decreased TNF-<i>α</i> and IL-1<i>β</i>, suggesting an immunomodulatory effect. Niacin in <i>S. aquifolium</i> juice may improve lipid profiles and suppress inflammatory cytokines via NF-<i>κ</i>B inhibition and NLRP3 inflammasome modulation. Overall, these findings highlight the potential of <i>S. aquifolium</i> juice as a natural antihypercholesterolemic agent for managing hypercholesterolemia and preventing atherosclerosis, though further larger scale investigations are needed.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3668883"},"PeriodicalIF":2.7,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12237561/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144591198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Commercially Available Sugar Alternatives on <i>Bacillus</i> Probiotic Viability During Baking.","authors":"Jessie Payne, Brooke Holt, Danielle Bellmer, Destiny Wahweah","doi":"10.1155/ijfo/9961176","DOIUrl":"10.1155/ijfo/9961176","url":null,"abstract":"<p><p>Growing health concerns regarding sucrose consumption have led to an increased use of alternative sugars, including sugar alcohols, artificial sweeteners, and natural sweeteners. This study investigated the impact of commercially available sugar substitutes on the viability of <i>Bacillus</i> probiotics and <i>Lactobacillus</i> strains during baking. Our findings revealed that <i>Bacillus subtilis</i> strains exhibited the highest log reduction with sucralose (average 0.99 log CFU/g) and the lowest with monk fruit (average 0.60 log CFU/g). In contrast, <i>Lactobacillus acidophilus</i> demonstrated a higher log reduction, with the highest reduction observed with monk fruit (4.18 log CFU/g) and the lowest with sucralose (3.47 log CFU/g). Notably, <i>B. subtilis</i> strains exhibited significantly greater viability during baking compared to <i>L. acidophilus</i> (<i>p</i> < 0.05). Furthermore, <i>Bacillus</i> probiotics maintained their viability even under high-temperature baking conditions, suggesting their potential for use in baked goods as a viable probiotic ingredient. Additionally, the use of sugar alternatives, such as monk fruit, sucralose, and stevia, was found to significantly increase the water activity in baked cookies, which may contribute to decreased stability and preservation of probiotic efficacy. This study underscores the superior stability of <i>Bacillus</i> probiotics in baked products and highlights the potential benefits of using sugar substitutes to enhance both product shelf life and health benefits.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9961176"},"PeriodicalIF":2.7,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12253991/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144626292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer Survey on the Environmental Impact of Food Packaging and How It Influences Purchasing Decisions.","authors":"Cengiz Caner, Melvin A Pascall, Mehmet Seckin Aday, Dogan Bicki","doi":"10.1155/ijfo/9458195","DOIUrl":"10.1155/ijfo/9458195","url":null,"abstract":"<p><p>This study investigated the environmental consciousness of 270 consumers, their behavior towards the purchase of packaged food, their willingness to pay more for products in environmentally friendly containers, and their attitude and knowledge towards recycling and pollution. The data collected were statistically analyzed using Chi-square, <i>t</i>-tests, and multinominal and logistic regression analyses. Results showed that consumers preferred glass when compared to other packaging material types. Females were more willing to pay more for products in environmentally friendly packaging. As the respondents' education level increased, the respondents were more knowledgeable about recycling symbols and believed that recycling helped reduce environmental pollution. The income level of the respondents was not conclusive on its effect on the attitude on environmental packaging. Younger respondents were more conscious of recycling symbols and preferred plastic more than the other age groups. Environmental consciousness thus effected the buying decision of the respondents.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9458195"},"PeriodicalIF":2.7,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12237547/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144591197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives.","authors":"Michał Miłek, Ewelina Sidor, Radosław Bonikowski, Dorota Grabek-Lejko, Gabriela Kowalska, Justyna Rosicka-Kaczmarek, Ewa Ciszkowicz, Małgorzata Dżugan","doi":"10.1155/ijfo/5546802","DOIUrl":"10.1155/ijfo/5546802","url":null,"abstract":"<p><p>An innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of antioxidant activity, the polyphenolic profile (HPLC), and the volatile fraction (GC × GC-MS, olfactometry), as well as antibacterial activity against <i>Streptococcus</i> spp. using serial microdilution method. Based on the highest content of polyphenols and richer volatile fraction, pure PE and Herbes de Provance propolis extract (HPPE) were fractionated by vacuum concentration, obtaining two fractions: hydrophilic and hydrophobic which showed differing antimicrobial effects. Full extracts and fractions were powdered by spray-drying. The positive effect of herbs additive on the powder morphology was confirmed by scanning electron microscopy (SEM) analysis. Good retention of phenolic and volatile components in the obtained powders was demonstrated; however, the composition of powdered fraction was different. Although the antimicrobial activity of powders was not observed in vitro, the first effective attempts were made to use full extracts both in liquid and powdered forms to extend the shelf life of chicken breasts and apple juice. HPPE compared to PE extract turned to be more effective as a preservative, so the proposed method can increase the use of propolis in food preservation.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5546802"},"PeriodicalIF":2.7,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12228573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144575433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Country-Level Bibliometric Analysis of Edible Insect Research: Geographic Distribution and Contributions to Advancing Sustainable Alternatives for Food and Feed.","authors":"Budi Wardiman, Asmuddin Natsir, Syahriani Syahrir, Ulva Dianasari, Ardianto","doi":"10.1155/ijfo/8837527","DOIUrl":"10.1155/ijfo/8837527","url":null,"abstract":"<p><p>This study examines global research trends in edible insects using a bibliometric approach to evaluate country contributions, which are essential for understanding the geographic distribution of research capacity, funding availability, and regional priorities. Country-specific insights highlight disparities in research output and infrastructure, providing a foundation for exploring how different nations adopt edible insects in food systems and feed applications. Based on 2291 articles indexed in the Scopus database from 2005 to 2024, the analysis utilized Bibliometrix in R software and VOSviewer for bibliometric visualization. To enhance data processing and presentation, Scimago Graphica, Tableau, and MS Excel were employed for advanced visualizations. The findings reveal the rapid growth in edible insect research, with Europe leading in output, particularly from Italy, Belgium, and the Netherlands. Asia shows strong contributions, with South Korea and China emerging as key players supported by robust funding frameworks. The United States, United Kingdom, and the Netherlands host the largest number of journals, facilitating widespread knowledge dissemination. Collaborative networks, led by Germany, Italy, and Kenya, drive advancements, while the Netherlands ranks highest in citations, underscoring the impact of its research. Emerging themes include bioactive compounds, functional foods, circular economy practices, and sustainable feed for livestock and aquaculture, aligning with global sustainability goals. Insects like black soldier fly larvae, crickets, and mealworms are being explored as efficient protein sources for animal feed. Addressing food safety, allergenicity, and cultural barriers remains critical. Future research should focus on scalable farming, innovative food processing, and underutilized species, with global collaboration and sustainability alignment being pivotal.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8837527"},"PeriodicalIF":2.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12227263/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144575434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Degree of Milling (DOM) on Physicochemical and Nutritional Quality of Selected Rice Variety (BRRI dhan78).","authors":"Sharmin Akter, Rokeya Begum, Sharifa Sultana Dipti, Md Abdul Alim, Somaiya Islam Shuchy, Habibul Bari Shozib, Md Rakibul Hasan","doi":"10.1155/ijfo/6034633","DOIUrl":"10.1155/ijfo/6034633","url":null,"abstract":"<p><p>Rice, a staple for over half the global population, undergoes milling that removes bran and germ, impacting its nutrient content, physical properties, and glycemic response. The study was conducted to estimate the effects of the degree of milling (DOM) on the physicochemical, nutritional quality, blood glucose response (GR) and glycemic index (GI) of the BRRI dhan78. Rice samples collected from BRRI were milled at 0% (brown rice), 5% (partial milled), and 10% (full milled). Brown rice had the highest ash (1.3%), crude fiber (1.4%), protein (9.4%), and fat content (1.3%), while full milled rice had the highest moisture (11.1%) and carbohydrate content (79.7%). Thiamin content was affected by DOM in a linear fashion, declining from 0.15 mg/100 g to 0.13 mg/100 g as DOM increased. Significant reductions in Fe and Zn were observed as the DOM increased, from 8.6 mg/kg to 3.7 mg/kg and 22.0 mg/kg to 14.2 mg/kg, respectively. The length and breadth ratio increased along with the increase in DOM from 2.3 to 2.8. The <i>L</i>∗ and <i>h</i> values of different milled rice increased significantly (<i>p</i> < 0.05) from 61.8 to 72.7 and 79.1 to 88.9, respectively, with increasing DOM, while <i>a</i>∗, <i>b</i>∗, and <i>c</i>∗ values significantly (<i>p</i> < 0.05) decreased from 4.5 to 0.3, 23.4 to 14.0, and 23.8 to 13.6, respectively. Springiness and cohesiveness and of cooked rice significantly (<i>p</i> < 0.05) increased from 0.2 to 0.5 and from 0.2 to 0.3, while hardness and chewiness decreased from 3.3 × 10⁴ to 2.2 × 10⁴ N/m² and from 8.1 × 10² to 2.7 × 10² N/m², respectively, with an increase in DOM. Full milled rice caused the highest glucose increase at different time intervals while brown rice caused the lowest. Brown rice had the lowest GI (54.4), while full milled rice had the highest GI (75.9). Brown rice was slightly liked, while partial milled rice was moderately liked. Both offer healthier benefits than full milled rice based on the DOM.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6034633"},"PeriodicalIF":2.7,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12228569/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144575435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour.","authors":"Tengetile Mkoko, Solomon W Kidane, Jeremiah S Shelembe, Thabile P Nkambule, Muzi M Dlamini, Tebesutfu B Nkhambule","doi":"10.1155/ijfo/6635106","DOIUrl":"10.1155/ijfo/6635106","url":null,"abstract":"<p><p>Peanuts are nutritious, containing antioxidants and health benefiting and promoting bioactives. Moreover, they have excellent amino acid profiles composed of 20 amino acids making them an important ingredient to enhance the quality baked products like muffins. The influence of blend proportion of partially defatted peanut flour (PDPF) at the level of 10%, 15%, 20%, and 25% on dough rheology and quality attributes of muffins made from wheat-PDPF composite flour was studied. The Farinograph and Alveograph properties were significantly (<i>p</i> < 0.05) affected due to the proportion of PDPF. The dough development time (DDT) increased, whereas the water absorption capacity (WAC), stability (<i>S</i>), tenacity (<i>p</i>), dough strength (<i>W</i>), extensibility (<i>L</i>), swelling index (<i>G</i>), elasticity index (Ie), and configuration ratio (<i>P</i>/<i>L</i>) significantly (<i>p</i> < 0.05) decreased with increase in the relative percentage of PDPF. The protein, fat, fiber, and ash content of muffins also increased with increase in the proportion of PDPF. The crumb and crust colors were also significantly influenced where the crust and crumb lightness (<i>L</i>∗) value decreased from 60.3 to 53.8 and from 62.5 to 51.2 with increase in PDPF, respectively. Incorporation of the PDPF improved the sensory evaluation scores for texture, taste, color, flavor, and overall acceptability. In view of relatively high dough rheological properties including WAC (59.9%), stability (10.8 min), <i>L</i> (56 mm), <i>W</i> (108 × 10^-4 J), and high contents of protein (10.5%), fiber (1.8%), and ash (1.9%) coupled with high sensory taste (7.2) and overall acceptability (7.3) scores, PDPF can be incorporated up to 15% for acceptable muffins.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6635106"},"PeriodicalIF":2.7,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12221554/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144553454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage.","authors":"Felix Kwashie Madilo, Emmanuel Letsyo, Nii Korley Kortei, Otilia Abla Adzinyo, Angela Parry-Hanson Kunadu","doi":"10.1155/ijfo/6665795","DOIUrl":"10.1155/ijfo/6665795","url":null,"abstract":"<p><p>Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (LABs) and yeast strains isolated from spontaneously fermented <i>Aliha</i> to improve the quality of the final <i>Aliha</i>. Four LAB strains (<i>Limosilactobacillus fermentum</i> Cm1-24-L1a, <i>Limosilactobacillus fermentum</i> UL, <i>Limosilactobacillus fermentum</i> TCD45.2, and <i>Limosilactobacillus fermentum</i> NBRC 15885) and two yeast strains (<i>Pichia kudriavzevii</i> CY902 and <i>Pichia kudriavzevii</i> CBS 5147 18) were sourced and used to ferment corn malts into probiotic <i>Aliha</i>. The pH, acidity, growth rates, hygiene conditions, nutritional qualities, and sensory properties were determined. The results revealed that strain NBRC 15885 recorded the lowest pH value (2.67) and the highest acid values of 0.71% after 24 h of fermentation. While strain CBS 5147 18 recorded the highest viability rate (4.30 log CFU/mL) after 24 h of fermentation, <i>Aliha</i> fermented by strain UL recorded the second lowest indicator counts for aerobic plate count (APC), Enterobacteriaceae, and fungi, making it the safest. The most nutritious (carbohydrates, crude fibre, proteins, potassium, calcium, and magnesium) <i>Aliha</i> was produced by strains NBRC 15885 and TCD45.2 and the least by strain CY902. However, <i>Aliha</i> fermented by strain UL was highly accepted by the assessors as it recorded the highest values of appearance (4.56), color (4.39), taste (4.63), and overall acceptability (4.99). Hence, the use of defined starter cultures has improved the quality parameters of the beverages produced and therefore must be recommended to the local producers for safer and better <i>Aliha</i> production.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6665795"},"PeriodicalIF":2.7,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12213042/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144540086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biometric Indicators, Gelatin Yield, and Functional Properties of Fish Scale Waste From Three Species With Different Trophic Levels.","authors":"Hafrijal Syandri, Netti Aryani, Azrita Azrita","doi":"10.1155/ijfo/6628788","DOIUrl":"10.1155/ijfo/6628788","url":null,"abstract":"<p><p>Gelatin is a widely used food additive due to its ability to form gels and provide elastic texture to various food and feed products. This study evaluated the biometric characteristics as well as the physicochemical and functional properties of gelatin derived from waste scales of <i>Puntioplites bulu</i> fish (herbivore), <i>Cyprinus carpio</i> (omnivore), and <i>Channa lucius</i> (carnivore). The scales were first treated with 3% (<i>v</i>/<i>v</i>) glacial acetic acid and extracted with distilled water (1:4, <i>w</i>/<i>v</i>) at 80°C for 4 h. Fulton's condition factor ranged from 1.13 to 3.30. The length-weight relationship showed positive (+) and negative (-) allometric growth patterns. The average gelatin yield (based on wet weight) was 12.35% (<i>P. bulu</i>), 7.13% (<i>C. carpio</i>), and 5.03% (<i>C. lucius</i>). The extracted gelatin had an acidic pH (6.09-6.28). The foaming ability (FA) and foaming stability (FS) values were <i>P. bulu</i> (613.33% and 83.42%), <i>C. carpio</i> (416.67% and 28.3%), and <i>C. lucius</i> (550% and 73.06%). Furthermore, the water holding capacity (WHC) and fat binding capacity (FBC) of fish scale gelatin were 777.33% and 98.33% (<i>P. bulu</i>), 312% and 37.66% (<i>C. carpio</i>), and 967.0% and 207.33% (<i>C. lucius</i>), respectively. The gel strength and viscosity of <i>P. bulu</i> (226.67 g and 4.83 cP), <i>C. carpio</i> (207.33 g and 5.37 cP), and <i>C. lucius</i> (278.33 g and 6.90 cP) were measured. In conclusion, gelatin from fish scale waste at different trophic levels exhibits varied biometric, physicochemical, and functional properties, with potential applications in human and animal food industries.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6628788"},"PeriodicalIF":2.7,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12208754/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular Characterization of Culturable Yeasts and Nonspore-Forming Bacteria Associated With Fermented Kapok Seeds (<i>Kantong</i>), a Traditional Food Condiment in Ghana.","authors":"Elmer Nayra Ametefe, Line Thorsen, Harry Danwonno, Righteous Kwaku Agoha, Richard L K Glover, Victoria Pearl Dzogbefia, Lene Jespersen","doi":"10.1155/ijfo/6452183","DOIUrl":"10.1155/ijfo/6452183","url":null,"abstract":"<p><p>Fermented kapok seeds, known as <i>kantong</i> in northern Ghana, serve as a traditional food condiment which provides flavor and improves the protein content of soups. In this study, the occurrence of yeasts, lactic acid bacteria (LAB), and other nonspore-forming bacteria in <i>kantong</i> was investigated. Microbial enumeration and phenotypic characterizations on isolated strains were performed. Molecular methods were also employed for grouping and identification of strains, and these included random amplification of polymorphic DNA (RAPD) using <i>Escherichia coli</i> phage-derived M13 primer (M13-PCR typing), repetitive element PCR typing (rep-PCR), and 16S rRNA gene sequencing. After a 48-h fermentation period, microbial load ranged from 4.77 ± 0.11 to 8.9 ± 0.1 log₁₀ CFU/g. The pH of the fermenting condiment decreased from 6.5 to 4.7 during the fermentation period. A total of 190 LAB, 53 enterobacteria, and 39 yeasts were identified at species levels using both phenotypic and molecular methods. The LAB included <i>Pediococcus acidilactici</i>, <i>Weissella paramesenteroides</i>, <i>Pediococcus pentosaceus</i>, <i>Weissella confusa</i>, and <i>Lactiplantibacillus plantarum</i>; the enterobacteria isolated were <i>Acinetobacter baumannii</i>, <i>Klebsiella pneumoniae</i>, <i>Enterococcus faecium</i>, <i>Escherichia coli</i>, and <i>Enterobacter cloacae</i>; and the yeasts identified were <i>Nakaseomyces glabratus</i>, <i>Cyberlindnera fabianii</i>, <i>Pichia kudriavzevii</i>, and <i>Saccharomyces cerevisiae</i>. This work presents fermented kapok seeds as a reservoir of microorganisms, some of which could possess some technological properties which could be harnessed to enhance the nutritional value of Ghanaian foods as well as improve gut health as probiotics. It also reveals the presence of enterobacteria in this spontaneous fermentation, thus impacting the safety of the product and the need for starter culture development.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6452183"},"PeriodicalIF":2.7,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12208756/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}