BiotechIntellect

Developing novel fat and oil ingredients through fermentation is an emerging field with great potential to address sustainability, health, and functionality challenges in the food industry. This review highlights new strategies such as precision fermentation for specialty fats, waste-to-oil bioconversion, hybrid blends with plant-based fats, and scalable bioreactor designs. Despite promising applications in food sectors, there are still challenges like high production costs, and scalability barriers. Advances in feedstock diversification, co-product valorization, and innovative fermentation systems are key to overcoming these hurdles. A few companies demonstrate progress, while economic and technological innovations are expected to enable mainstream adoption in the coming decade.

Identification and isolation of Staphylococcus aureus is of great importance in clinical and food applications, but traditional methods face several drawbacks. Our current investigation focused on developing and evaluating Molecularly Imprinted Polymer (MIP)-functionalized nanomembranes for selective S. aureus capture. MIPs were synthesized on cellulose acetate membranes via UVinitiated polymerization. Characterization via FTIR confirmed antibody integration, while SEM revealed distinct MIP nanoparticles (20-45 nm) compared to larger non-imprinted polymer (NIP) particles (295-2132 nm). Filtration experiments using S. aureus suspensions (10⁴-10⁵ CFU/mL) demonstrated the membranes' capture capability; notably, filter M3 reduced a 3 × 10⁵ CFU/mL challenge concentration to 4.3 × 10⁴ CFU/mL in the filtrate. Performance varied across formulations, with differences in filtration times and retention efficiencies observed between MIP and NIP filters. To enhance consistency, further optimization of monomer-to-template ratios is recommended. The MIP filters exhibited robust stability over a two-month evaluation period. These findings highlight the potential of antibody-imprinted MIP nanomembranes as promising tools for S. aureus capture, offering a rapid and selective alternative approach that warrants further optimization and testing in complex matrices for practical applications.

This study developed a functional seafood product by coating rainbow trout (Oncorhynchus mykiss) fillets with sodium alginate containing inulin (0%, 10%, 20%, 30%, and 40% w/v). Sensory properties, proximate composition, fructan content, cooking loss, and shrinkage were evaluated after deep-fat frying. Coatings with 30% and 40% inulin preserved sensory attributes while increasing fructan content to 0.7 g/100 g dry matter, enhancing nutritional value. However, frying increased fat content and reduced moisture, indicating limitations in oil barrier properties. Sodium alginate coating proved effective as a prebiotic carrier, positioning the product as a novel functional seafood with potential for industrial application.

In recent decades, global population growth, climate change, pressure on natural resources, and increasing demand for healthy and sustainable food have driven scientific and industrial communities toward exploring new food sources and bioactive compounds. One such promising source is green algae (Chlorophyta), which are rich in protein, fiber, unsaturated fatty acids, antioxidants, and natural pigments. These algae are not only nutritionally valuable but also have diverse applications, including natural additives, dietary supplements, functional beverages, biodegradable packaging, and even plant-based protein alternatives. This review aims to present a comprehensive and scientific overview of the applications of green algae in the food industry. It begins with an analysis of their biology and species diversity, then discusses the bioactive compounds along with their extraction and stabilization methods. The review continues by highlighting various industrial uses of these algae in different food products and their impact on human health, including anti-inflammatory effects, immune system support, and metabolic regulation. Alongside these opportunities, it also addresses safety concerns, health risks, international regulations, and economic barriers. The article concludes by discussing innovative technologies such as genetic engineering, nanotechnology, and closed-cultivation systems, demonstrating how green algae can become a key component of the future food supply chain, integrating safety, health, and environmental sustainability.

The objective of the present research was to assess the safety and anticancer effect of fermented milk containing Enterococcus strains. Initially, six autochthonous Enterococcus strains were molecularly identified. To demonstrate their safety in vitro, six strains were evaluated for hemolysis and vancomycin sensitivity. Furthermore, they were also studied for their milk fermentation ability. To confirm the safety of fermented milk, its toxic effect on normal mouse fibroblast cell (L929) was examined. Selected fermented milk was evaluated for anticancer activity against human colon cancer cell (HT-29). The findings showed that six Enterococcus strains were E. faecium KMJC41 (OP764046), E. faecalis KMJC54 (OP764047), E. faecalis KMJC62 (OP764048), E. faecium KMJC71 (OP764049), E. faecium KMJC93 (OP764050), E. faecium KMCH3 (OP764051). Among them, three strains including E. faecium KMJC93, E. faecium KMJC41 and E. faecalis KMJC62 did not show hemolysis and were sensitive to vancomycin. E. faecium KMJC93 and E. faecium KMJC41 showed milk fermentation capability. The cytotoxicity of fermented milk with E. faecium KMJC93 and E. faecium KMJC41 on normal mouse fibroblast cell was 7% and 24%, respectively. Since HT-29 cell viability treated with milk fermented by E. faecium KMJC41 was below 90%, hence, fermented milk with E. faecium KMJC41 was excluded from the apoptosis test. Fermented milk with E. faecium KMJC93 induced 46% apoptosis in HT-29 cells. Therefore, it was concluded that the fermented milk with E. faecium KMJC93 was safe and presented promising anticancer properties.

Astaxanthin, a high-value xanthophyll carotenoid with potent antioxidant properties, has garnered significant interest in nutraceutical and pharmaceutical industries. Xanthophyllomyces dendrorhous is a promising microbial source for astaxanthin biosynthesis; however, its industrial application is often constrained by suboptimal yields and high production costs. In this study, central composite design with 20 run was used to optimize process parameters of glucose concentration (7–13 g/L), yeast extract (1.5–4.5 g/L), and initial pH (5.5–7.5) in shake flask cultures. The optimized conditions (7 g/L glucose, 1.5 g/L yeast extract, pH 5.5) led to a 1.7-fold increase in astaxanthin production, with maximum biomass yields of 14.20 g/L (wet) and 4.139 g/L (dry). The regression model showed high predictive accuracy (R² = 0.9741; F = 41.78). To further reduce production costs, alternative carbon sources, including sodium acetate, sodium citrate, and sugarcane molasses (10 g/L), were evaluated. sugarcane molasses supported pigment yields comparable to glucose-based media while substantially lowering media costs. Among four extraction methods tested, DMSO-based extraction demonstrated the highest recovery efficiency. The extracted pigment exhibited 96% DPPH radical scavenging activity, indicating strong antioxidant potential. Results were validated in a 3-L bioreactor (at 22–25 °C, 120 rpm, 4 L/min aeration, and initial pH 5.5), confirming process scalability. These findings demonstrate that integrating medium optimization and low-cost substrates represents a viable and scalable strategy for enhanced microbial astaxanthin production in biotechnological applications.

With global demands for sustainable food systems intensifying, cost-effective enzyme production offers transformative solutions for the animal feed industry. β-1,3-1,4-Glucanase from Aspergillus niger CCUG33991 was purified 12.3-fold with a 20.3% yield using ammonium sulfate precipitation and size exclusion chromatography. This 39 kDa enzyme, with an isoelectric point of 4.5, exhibits optimal activity at pH 5.0 and 50°C, with robust stability at low pH and temperatures below 40°C. Kinetic studies revealed a Km of 5.1 mg/ml and Vm of 52.1 µmol/min/mg. The enzyme’s sensitivity to Mn²⁺ ions and its ability to modify cereal structures enhance its potential to improve feed digestibility and address sanitary issues in poultry. Utilizing wheat bran in solid-state fermentation, this study presents a sustainable, scalable approach with applications in animal nutrition, brewing, and emerging fields like microbiome engineering and nutraceuticals.

Anemia remains a significant global public health issue, particularly affecting vulnerable populations such as women of childbearing age, pregnant women, and young children, with the highest prevalence reported in the African and South-East Asian regions. Deficiencies in hematopoietic nutrients, particularly iron and zinc, contribute to this widespread condition, significantly impacting childhood health and development. This study examines the potential of iron- and zinc-enriched baker's yeast, specifically Saccharomyces cerevisiae, as a novel dietary fortification strategy. By optimizing culturing conditions and employing advanced biotechnological methods such as ultrasound, we report on the successful accumulation of these essential nutrients in yeast biomass, thereby enhancing its bioavailability. Furthermore, the advantages of using iron- and zinc-enriched yeast in food fortification, especially in widely consumed products such as bread, are discussed regarding addressing nutrient deficiencies and improving overall public health outcomes. This research highlights the need for large-scale implementation and further investigation into effective and sustainable methodologies for biofortifying food sources to combat nutrient deficiencies.