Journal of Food & Industrial Microbiology

The human gut microbiota is a complex ecosystem composed of trillions of microorganisms, including bacteria, viruses, fungi, and archaea. Among these, certain bacteria play a crucial role in the production of short-chain fatty acids (SCFAs). SCFAs, including acetate, propionate, and butyrate, are organic acids with significant implications for human health. This review highlights the importance of SCFA-producing bacteria in the gut microbiota, emphasizing their metabolic activities, interactions with the host, and their potential therapeutic applications.

In response to the escalating demand for innovative food packaging solutions, this study explores the development of smart packaging utilizing Hibiscus sabdariffa L. anthocyanin-loaded chitosan films. These films possess inherent antioxidant and antimicrobial properties, attributed to the bioactive compounds present in Hibiscus sabdariffa L. extract. The integration of anthocyanins within chitosan matrices not only enhances the films' functionality but also imparts a distinct visual indicator of freshness. This research presents a novel approach towards sustainable and intelligent packaging systems, capable of providing real-time assessments of food spoilage.

Dry-cured tuna, a traditional delicacy with roots in Mediterranean cuisine, is a product of a meticulous process that involves salting and air-drying the fish to preserve it. This method not only imparts a distinct flavor and texture to the tuna but also extends its shelf-life. The transformation from raw to dry-cured tuna involves a series of physicochemical and microbiological changes that influence the final product's quality and safety. This article delves into the intricate processes and the subsequent alterations that occur during dry-curing, shedding light on the pivotal role of factors like salt content, water activity, microbiota, and enzymatic activities.

Chalcone-derived lactones have garnered significant attention for their diverse pharmacological properties, including antibacterial and antifungal activities. In this study, we present a comprehensive synthesis of novel chalcone-derived lactones and employ whole-cell biotransformation techniques to enhance their bioavailability. The antibacterial and antifungal potential of these transformed compounds is evaluated against a panel of clinically relevant pathogens. Our findings reveal promising antimicrobial activity, highlighting the potential of chalcone-derived lactones as a valuable class of compounds for the development of novel therapeutics.