Journal of Food & Industrial Microbiology

The global agricultural industry faces a myriad of challenges, from fluctuating climate conditions to the growing demand for food production and the depletion of soil nutrients. In response to these challenges, agricultural researchers are increasingly turning to alternative methods to enhance crop yield, improve seedling health, and increase the nutritional value of crops. One promising area of research is the use of probiotics as biostimulants and biofortifiers in seed germination. Probiotics, typically associated with promoting gut health in humans and animals, have been found to have several beneficial effects on plant growth and development. When applied to seeds, these beneficial microorganisms can enhance germination rates, stimulate root development, improve resistance to stress, and even increase the nutritional content of crops.

Fish preservation is a critical aspect of food safety and quality management in the seafood industry. The perishable nature of fish, with its high moisture content and rapid microbial activity, necessitates the use of effective preservation techniques. Edible coatings have emerged as a promising strategy to extend the shelf life of fish products by reducing spoilage, improving antioxidant protection, and maintaining the nutritional and sensory qualities of the fish. This article reviews the literature on key factors affecting the performance of edible coatings for fish preservation, focusing on storage temperature, product requirements, antioxidant activity, and the overall coating performance. Edible coatings are thin layers of biopolymers, such as proteins, polysaccharides, or lipids, applied to the surface of food products.

In the context of seafood safety, the identification of H?S-positive bacteria is not only critical for detecting specific pathogens like, but it also serves as an important quality control tool for assessing the microbial contamination of fish products. The accurate and rapid identification of these bacteria is essential for preventing outbreaks and ensuring that seafood products are safe for consumption. The API Gallery system, developed by bioMérieux, is a widely used biochemical test panel that relies on the metabolic characteristics of bacteria for identification. The system consists of a series of miniaturized test wells containing various biochemical substrates that, when inoculated with a bacterial sample, allow for the determination of the bacterium’s metabolic profile.

The wine industry, a cornerstone of global agriculture and gastronomy, has long been a tradition bound by centuries of craftsmanship. However, as climate change, economic pressures, and evolving consumer demands reshape the landscape of viticulture, winemakers are increasingly turning to modern technology to address these challenges. One of the most transformative technologies in this new era is Artificial Intelligence. In particular, AI is playing a pivotal role in what is known as smart viniculture, a data-driven approach to wine production that integrates advanced technologies to enhance the efficiency, quality, and sustainability of winemaking processes.

The dairy industry is increasingly exploring sustainable and innovative ways to enhance the nutritional and sensory properties of dairy products while minimizing waste. One such approach is the inclusion of winemaking by-products in dairy production, particularly in the manufacture of cheese. Winemaking by-products, such as grape pomace, seeds, and skins, are rich in bioactive compounds like phenolic compounds, antioxidants, and dietary fiber. These by-products, often discarded after the wine production process, can be repurposed for use in food products, offering both environmental and nutritional benefits. Petit Suisse cheese, a soft, creamy, and mild cheese, traditionally made from cow’s milk, offers a unique opportunity to explore the effects of such by-products.

Pumpkin is a widely consumed fruit, appreciated for its rich flavor, vibrant color, and numerous nutritional benefits. Pumpkin juice, made from fresh pumpkins, is a natural source of vitamins, minerals, and bioactive compounds, particularly beta-carotene, which is a precursor of vitamin A. However, like many fresh fruit juices, pumpkin juice is highly perishable due to its high moisture content, making it prone to spoilage by microorganisms. To extend its shelf life, various preservation techniques are employed, including heat treatment and fermentation. Heat treatment is a common method used to preserve the nutritional and sensory qualities of juices, while lactic acid fermentation offers a way to introduce beneficial probiotics and enhance the health properties of the juice.

In the modern world, the increasing demand for sustainable food production systems has led to the exploration of novel ingredients that not only meet nutritional needs but also contribute to reducing food waste. One such ingredient is apple pomace, the solid remains left after juice extraction from apples. Apple pomace is typically discarded or used for animal feed, but its potential as a valuable food ingredient is gaining attention. When processed through extrusion, a popular method for enhancing the functionality of food ingredients, apple pomace can improve the nutritional and physical properties of baked goods, particularly cookies. The inclusion of apple pomace extrudates in cookies offers several advantages, including enhanced dietary fiber content, improved antioxidant properties, and a reduction in food waste.

In recent years, sustainability has become a key focus in many industries, especially food and beverage production. The issue of food waste, particularly bread waste, has led to innovative solutions for repurposing surplus bread into valuable products. One such solution involves utilizing bread as a substrate for the production of fermented beverages. These beverages are not only eco-friendly by reducing food waste but also offer a unique array of health benefits, including antimicrobial properties. This article explores the potential of fermented beverages made from bread waste, focusing on fermentation parameters and their antibacterial properties. Bread, one of the most widely consumed food products globally, has a significant shelf life issue, with millions of loaves going to waste each day. Bread waste can come from unsold or stale bread that is discarded by bakeries, supermarkets, and households. According to estimates, approximately one-third of all bread produced globally is wasted, contributing significantly to food waste in the supply chain.

Olive pomace, a by-product of olive oil production, is composed of the solid remains of the olive fruit after the extraction of oil. This by-product includes olive skins, pulp, and pits, and typically represents a significant amount of waste in the olive oil industry. Given the global production of olive oil, which reaches millions of tons annually, the disposal of olive pomace has become a critical environmental issue. As a result, there is increasing interest in finding sustainable ways to valorize this material. One promising approach is the fermentation of olive pomace, a process that can alter its composition and potentially enhance its value. Fermentation is a metabolic process where microorganisms, such as bacteria, yeasts, and fungi, break down organic compounds in the absence of oxygen. This process can yield a range of beneficial products such as organic acids, alcohols, and bioactive compounds, making it a potential method for improving the properties of olive pomace.

The Adriatic Sea, a body of water nestled between Italy and the Balkan Peninsula, has been a source of significant economic and cultural value for centuries. Its fisheries are vital not only to the region’s economy but also to the local communities that rely on marine resources for livelihood and food security. However, with the growing threats posed by climate change, the future of Adriatic Sea fisheries is uncertain. Rising sea temperatures, changes in water salinity, and ocean acidification are altering marine ecosystems and affecting fish stocks, which in turn pose serious risks to the safety and sustainability of fishery products. This article explores the safety concerns surrounding Adriatic Sea fisheries in relation to climate change and examines the prospects for the future of the industry in this increasingly changing environment.