Journal of Food & Industrial Microbiology

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.

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.

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 number of diabetic patients rapidly increased in the world constituting a serious health problem. Daily life alterations such as high-fat high-sugar diet and insufficient physical exercise augment diabetes risk. Long-lasting low-grade inflammatory reactions in obese patients with metabolic syndrome are considered as an important role in the occurrence and advance in the stage of type 2 diabetes. Emerging clinical and experimental evidence reveals that gut dysbiosis, intestinal barrier disturbance and following metabolic endotoxemia are firmly related to the low-grade inflammatory, insulin resistance and resultant cardiovascular complications in patients with type 2 diabetes. Gut microbiome transmitted from mother to child at birth is deeply affected by dietary habits in life thereafter. In the feces of type 2 diabetics, relatively frequent abundance in endotoxin producing gram-negative bacteria and lower abundance in butyrate-producing bacteria were noted. Butyrate as an important energy source and a protector of intestinal barrier, its defect is considered to enhance intestinal hyperpermeability and metabolic endotoxemia. Inflammation in the adipose tissue induces detrimental effects on other organs and tissues through secreted pro-inflammatory cytokines. Activation of Toll-like receptor 4 in immune cells such as macrophages evokes inflammation and insulin resistance, finally leading to an impairment of insulin signal and β-cell failure. Inflammatory changes in the arterial vessels and liver lead to two life-threatening conditions, ischemic heart disease and liver cirrhosis, respectively. Careful management strategies to improve gut dysbiosis may stimulate effective drug treatment and lower the morbidity and mortality of patients who suffers from type 2 diabetes. A kind of biguanide metformin is considered as an anti-inflammatory influence in addition to its glucoregulatory effect. Two newly developed diabetic drugs, Dipeptydil-Peptidase-4 (DPP-4) inhibitors and Sodium-Glucose Co-Transporter 2 (SGLT2) inhibitors may in combination with reasonable dietary therapy have some undetermined effect on inflammatory changes. This systemic review summarizes the bulk of latest information published until 2021 on the pathogenesis and treatment of type 2 diabetes, especially related to gut microbial alterations. This manuscript in addition to my previous review includes up-to-date information in diabetes mellitus type 2.

Shigellae are Gram-negative, non-motile rods. Shigellae are transmitted by the direct faecal-oral route. As an outcome, food can possibly be contaminated through the grimy fingers of patients or carriers. The transfer of Shigellae by flies rearing on faecal matter has been laid out as a vital transmission route during outbreaks. Shigella can be found in surface waters and furthermore within contaminated drinking water. Isolation of Shigellae from food sources is a challenge. Isolation and identification of Shigella from food sources by culture needs a few days relying upon the food matrix and storage conditions. Shigella species can be grown out by the resident bacterial species found in food varieties, which might reflect the standard low numbers of the organism present in food varieties. One more factor that decreases the possibility of isolating Shigella from food varieties might be the physiological condition of the microbe at the hour of analysis. Ecological circumstances could influence its capacity to either grow or survive in any food matrix.

Purpose: The effort of this research is to look into the connection amid eatery main qualities, client happiness, guest faithfulness and behavior goals. The significance of guest pleasure in mediating the association among eatery, service quality and interactive purposes is examined.

Design/methodology/approach: The complete model size was 296 individuals, which is adequate to get a good depiction of the comprehensive populace. The embattled example stood obtained using a non-probability sampling technique from customers who frequented five-star restaurants.

Findings: The outcomes specify that indispensable restaurant appearances have a durable auspicious influence on interactive purposes. The relationship between key restaurant elements and customer behaviour intentions is moderately facilitated by customer desire. The findings also reveal that there is a considerable disparity between customer loyalty and key restaurant attributes' importance and performance.

Originality/value: This study fills a gap on guest pleasure and trustworthiness in the food and beverage restaurants in five-star hotels, contributing to a well empathetic of customers' expectations and the key restaurant characteristics that influence guest pleasure and postdining behavior intents, influencing customer faithfulness.

Food provenance and forensics are vital concepts that foster knowledge about where food comes from and carry out investigations to ensure that foodstuffs and food products are safe and quality. This study aims at examining the effect of food provenance and forensics on sustainable food practices. Three main aspects of sustainable food practices, including social impact, environmental impact, and economic impact, were assessed. A survey was created and randomly distributed to 200 people living in Abu Dhabi, out of which 152 responses were successfully completed. Multiple linear regression revealed a significant positive impact of food forensics on society, environment, and economy, while food providence had a significant impact only on society (p ≤ .05). It was also revealed that food forensics positively and significantly affect nutrition and health, workers' rights and safety, carbon footprint reduction, food loss and waste reduction, and jobs/incomes but had a significant negative effect on corporate profits. Food provenance had a significant positive impact on workers' rights and safety only. It was concluded that food forensics is of greater influence to sustainable food practices than food provenance. Food forensics provides a greater opportunity to foster better nutrition and health, promote workers' rights and safety, reduce carbon footprint, reduce food loss and wastes, and facilitate job opportunities.

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.

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.