Explore the vast range of titles available.

This study investigates the effects of viscosity, friction, and sonication on the morphology and the production of lovastatin, (+)-geodin, and sulochrin by Aspergillus terreus ATCC 20542. Sodium alginate and gelatine were used to protect the fungal pellet from mechanical force by increasing the media viscosity. Sodium alginate stimulated the production of lovastatin by up to 329.0% and sulochrin by 128.7%, with inhibitory effect on (+)-geodin production at all concentrations used. However, the use of gelatine to increase viscosity significantly suppressed lovastatin, (+)-geodin, and sulochrin’s production (maximum reduction at day 9 of 42.7, 60.8, and 68.3%, respectively), which indicated that the types of chemical play a major role in metabolite production. Higher viscosity increased both pellet biomass and size in all conditions. Friction significantly increased (+)-geodin’s titre by 1527.5%, lovastatin by 511.1%, and sulochrin by 784.4% while reducing pellet biomass and size. Conversely, sonication produced disperse filamentous morphology with significantly lower metabolites. Sodium alginate-induced lovastatin and sulochrin production suggest that these metabolites are not affected by viscosity; rather, their production is affected by the specific action of certain chemicals. In contrast, low viscosity adversely affected (+)-geodin’s production, while pellet disintegration can cause a significant production of (+)-geodin.

Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet of Things (IoT), artificial intelligence (AI), and machine learning (ML), hold the key to the optimization of microbial process control, enhance product consistency, and improve production efficiency. This review summarizes modern developments in real-time microbial monitoring, IoT, AI, and ML tailored to traditional fermented foods. Despite significant technical advancements, challenges related to high costs, the absence of standardized frameworks, and access restrictions for small producers remain substantial limitations. This review proposed a future direction prioritizing modular, scalable solutions, open-source innovation, and environmental sustainability. In alignment with Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure), smart fermentation technologies advance sustainable industry through innovation and serve as a critical bridge between traditional craftsmanship and Industry 4.0, fostering inclusive development while preserving microbial biodiversity and cultural heritage.

For centuries, Azadirachta indica or neem has been utilized as a primary source of medicine due to its antimicrobial, larvacidal, antimalarial and antifungal properties. Recently, its potential as an effective biopesticide has garnered attention, especially towards efficient and continuous production of its bioactive compounds. The present study investigated the effect of the plant growth regulators (PGRs) thiadiazuron (TDZ) and 2,4-dichlorophenoxyacetic acid (2,4-D) on the induction of colored callus formation and subsequent accumulation of azadirachtin (AZA) in A. indica. An efficient protocol was established for micropropagation and colored callus production of this species, followed by quantification of AZA (a mixture of azadirachtin A and B) and its safety assessment. For induction of the callus, leaf and petiole explants obtained from a young growing neem plant were excised and cultured on Murashige and Skoog (MS) medium supplemented with TDZ (0.2–0.6 mg L−1) and 2,4-D (0.2–0.6 mg L−1), either applied singly or in combination. Callus was successfully induced from both explant types at different rates, where media with 0.6 mg L−1 of TDZ resulted in the highest fresh weight (3.38 ± 0.08 g). In general, media with a single hormone (particularly TDZ) was more effective in producing a high mass of callus compared to combined PGRs. A culture duration of six weeks resulted in the production of green, brown and cream colored callus. The highest callus weight and accumulation of AZA was recorded in green callus (214.53 ± 33.63 mg g−1 dry weight (DW)) induced using TDZ. On the other hand, small amounts of AZA were detected in both brown and cream callus. Further experimentation indicated that the green callus with the highest AZA was found to be non-toxic (LC50 at 4606 µg mL−1) to the zebrafish animal model. These results suggested that the addition of different PGRs during in vitro culture could prominently affect callus and secondary metabolite production and can further be manipulated as a sustainable method for the production of a natural and environmentally friendly pesticide.

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future.

Lovastatin is an anti-cholesterol medicine that is commonly prescribed to manage cholesterol levels, and minimise the risk of suffering from heart-related diseases. Aspergillus terreus (ATCC 20542) supplied with carbohydrates or sugar alcohols can produce lovastatin. The present work explored the application of metabolic engineering in A. terreus to re-route the precursor flow towards the lovastatin biosynthetic pathway by simultaneously overexpressing the gene for acetyl-CoA carboxylase (acc) to increase the precursor flux, and eliminate ( +)-geodin biosynthesis (a competing secondary metabolite) by removing the gene for emodin anthrone polyketide synthase (gedC). Alterations to metabolic flux in the double mutant (gedCΔ*accox) strain and the effects of using two different substrate formulations were examined. The gedCΔ*accox strain, when cultivated with a mixture of glycerol and lactose, significantly (p < 0.05) increased the levels of metabolic precursors malonyl-CoA (48%) and acetyl-CoA (420%), completely inhibited the (+)-geodin biosynthesis, and increased the level of lovastatin [152 mg/L; 143% higher than the wild-type (WT) strain]. The present work demonstrated how the manipulation of A. terreus metabolic pathways could increase the efficiency of carbon flux towards lovastatin, thus elevating its overall production and enabling the use of glycerol as a substrate source. As such, the present work also provides a framework model for other medically or industrially important fungi to synthesise valuable compounds using sustainable carbon sources.

Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural food colorants and preservatives and have several medicinal benefits. However, their application in functional foods and nutraceuticals is often compromised by their low stability to heat, oxygen, enzymes, light, pH changes, and solubility issues. Spray drying has emerged as an effective microencapsulation technique to enhance the shelf life, quality, and stability of ACNs. This manuscript reviews the latest scientific developments in spray drying microencapsulation of ACNs-rich fruit extracts. Process optimization and the stability and physicochemical properties of the spray-dried, microencapsulated ACNs-rich powders are discussed. This review also covers functional food and nutraceutical applications and introduces novel encapsulation methods, such as freeze-drying, supercritical carbon dioxide (SC-CO 2 ), coacervation, drum drying, and electrospraying, highlighting their potential in improving the utility of ACNs-rich fruit extracts.

Lactic acid is a versatile chemical with a wide range of industrial applications, including food additives as well as the production of biodegradable plastics, pharmaceuticals and cosmetics. LA can be produced through carbohydrate fermentation using various microorganisms, including lactic acid bacteria (LAB). However, the high production cost of commercial fermentation media for lactic acid raises concerns among researchers. Consequently, there is a demand for research to develop new, more affordable, and sustainable fermentation media. Utilizing underutilized agro-industrial wastes from Malaysia, particularly in the coconut, oil palm, rice, and sugarcane processing industries, offers several advantages. These include biomass reuse, cost-effective production of valuable chemicals, and agricultural waste reduction. This review discusses the potential of underutilized Malaysian agro-industrial waste from the coconut, oil palm, rice and sugarcane processing industries as sustainable carbon sources for LA production. The topics covered encompass the chemical and nutritional composition of the wastes, their potential for lactic acid fermentation with specific microorganisms, factors influencing lactic acid production, and potential applications. Additionally, this review also highlights the challenges and opportunities associated with reutilizing agricultural waste for lactic acid production.

Plant-based beverages are one of the fastest-growing sectors in the food and beverage industry. However, the short shelf-life and lower stability of its liquid form required conversion into a stable instant juice powder, with enhanced shelf life. Microencapsulation via spray-drying protects sensitive bioactive compounds, such as anthocyanins, from degradation. This study evaluated the impact of different encapsulating agents (EAs) and inlet temperatures on the stability of anthocyanins and the physicochemical properties of spray-dried black grape juice powder. Maltodextrin (MD) and gum Arabic (GA) were used as EAs. Black grape juice was spray-dried at an inlet temperature of 160°C using different concentrations of MD (25, 30, 35, 40, 45, and 50%, w/v). The MD concentrations of 40% and 50% yielded the highest powder recovery (50.06–50.38%). The concentration of EA (40%, w/v) and inlet temperature (160°C) were selected to compare the efficacy of MD and the combination of MD and GA (MD+GA) at a ratio of 8:1. A higher total monomeric anthocyanin content (TMAC) (8.69 mg/100 g dry matter [DM]) and lower moisture content (~1.681%) were observed in MD+GA. Spray-drying at an inlet temperature of 180°C significantly (p < 0.05) enhanced TMAC and antioxidant activity and produced the smoothest particle surfaces, compared to 150°C, 160°C, and 170°C. These findings offer valuable insights for the food industry into optimizing encapsulation strategies and processing conditions to enhance stability and physicochemical properties of anthocyanins in black grape juice powder.

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on their historical use in traditional medicine, especially within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, and cordyceps are known for their immune-boosting, anti-inflammatory, and adaptogenic properties. This narrative review highlights the growing interest in the use of mushrooms as functional ingredients in fermented beverages, emphasizing their technological and functional advantages. Fermentation significantly enhances the nutritional content and bioavailability of mushrooms, making it an ideal method to maximize the health benefits and sensory appeal of mushroom-based beverages. Microbial activity breaks down complex compounds in mushrooms, making their bioactive components more accessible for absorption; bringing unique flavors, aromas, and textures; and creating a rich-sensory experience while offering potential health benefits. Mushrooms can also improve the stability and shelf life of fermented beverages due to the presence of antimicrobial and antioxidant compounds, adding another valuable benefit to their use in functional beverages. However, despite their potential, further research is needed to fully understand their impact on health and to refine production techniques for optimal quality and consistency. This review provides a comprehensive overview of the current knowledge of mushroom-fermented beverages, highlighting both the known benefits and research gaps that require further investigation. Given the early stage of this field, the review emphasizes the importance of the additional investigation to unlock the full potential of mushrooms in functional beverage applications.

A growing world population means greater pressure on earth’s resources. Currently, 30% of food is wasted, which poses a significant risk to both humans and the environment. One way to offset the growth in food waste (FW) is through the process of microbial bioconversion, whereby FW is transformed into a range of nutrient-dense biofertilisers. This approach not only promotes a highly desirable circular economy, but it can also reduce the use of inorganic fertilisers, which adversely impact the environment through increased greenhouse gases, changes in soil and water characteristics, and loss of biodiversity. The bioconversion of FW to biofertiliser relies on the processes of aerobic (composting) and anaerobic digestion. Recently, alternative decomposition techniques included growing specific beneficial microbes, such as effective microorganisms, to speed up the breakdown process. Microorganisms can act as biostimulants and biodecomposers, possessing nutrient-fixing abilities and providing protection from biotic and abiotic stresses, thus enhancing plant growth and overall health. The potential uses of FW are complex and diverse, but research is actively done to effectively utilise this resource for biofertiliser applications.