Fusarium fungi are among the most prevalent pathogens of cereal crops, producing phyto- and mycotoxins that severely reduce grain yield and quality. Developing novel, effective biocontrol agents is a pressing agricultural priority, and plant-associated bacteria offer a promising solution. This article evaluates the antagonistic and growth-promoting activities of Pantoea strains against phytopathogenic Fusarium species, as well as their capacity to mitigate pathogen-induced toxic effects on cereal crops.The strains Pantoea agglomerans B-14726, P. vagans B-14727, and P. pleuroti B-14756 were obtained from the National Bioresource Center of the All-Russian Collection of Industrial Microorganisms at the Kurchatov Institute (Moscow, Russia). Their antagonistic activity was assessed against Fusarium culmorum, F. poae , and a strain belonging to the F. tricinctum species complex using well diffusion and co-cultivation methods. The study also evaluated the antifungal activity of volatile organic compounds and the effect of Pantoea strains on seed germination under phytopathogenic pressure.All tested strains exhibited distinct antagonistic activity against the phytopathogens. P. vagans B-14727 demonstrated the highest efficacy, achieving maximum growth suppression of the F. tricinctum species complex during co-cultivation (68.8%) and producing the largest zones of inhibition (≤ 6.0 cm). P. agglomerans B-14726 showed stable antifungal activity and effective pathogen growth suppression via volatile metabolites. Meanwhile, P. pleuroti B-14756 exhibited a robust protective effect during co-cultivation and significantly enhanced seed germination under infestation conditions. Across all tests, the F. tricinctum complex proved to be the most sensitive pathogen, whereas F. culmorum was the most resistant.In conclusion, these Pantoea strains possess reliable biocontrol and growth-promoting potential, making them promising candidates for developing commercial bioproducts to protect cereal crops against Fusarium infections.
The growing demand for minimally processed dairy products increases the need to improve the microbiological safety of raw milk while preserving its natural composition, nutritional value, and sensory properties. This review describes key non-thermal processing technologies, combined treatment schemes, and digital tools for quality and traceability management.The literature analysis encompassed English-language publications indexed in Scopus, PubMed, and Web of Science, as well as Russian-language articles from the Russian Science Citation Index. The evaluation focused on core technologies, including ultraviolet radiation, cold plasma, high hydrostatic pressure, pulsed electric fields, and microfiltration, alongside AI-driven optimization of processing parameters and digital traceability based on distributed ledger technologies.Compared to conventional thermal treatments, these methods offer superior efficacy in reducing microbial contamination and inactivating major pathogens, such as Escherichia coli and Listera monocytogenes, while preserving vitamins, enzymes, and bioactive proteins like lactoferrin. Multistage synergistic systems demonstrate the greatest potential because they combine physical barriers and inactivation mechanisms, thereby increasing process reproducibility and enabling a flexible balance between safety and quality. Furthermore, digital tools facilitate optimal parameter selection, predictive quality control, and the optimization of safety parameters throughout the supply chain.Non-thermal technologies leveraging combined schemes and digital monitoring enhance raw milk safety while maintaining its natural quality profile. Future research should focus on standardizing validation protocols, evaluating these technologies on an industrial scale, and comprehensively assessing their impact on nutrients, sensory attributes, and process economics.
Selenium (Se) deficiency is a pressing biomedical issue across the Russian Federation. According to domestic epidemiological studies, over 80% of Russians have suboptimal levels of this essential trace element, a deficit partially attributed to the unique biogeochemistry of Russian soils. This article evaluates the selenium content in popular nut and seed varieties, using the Kemerovo Region as a case study to clarify their actual contribution to the national diet.The study featured 28 samples representing 14 types of nuts and seeds, with two samples of differing geographic origins analyzed for each type. The selenium content was determined using stripping voltammetry (independent sample preparation in triplicate; detection limit: 0.05–0.2 µg/dm3; analytical error: ≤ 10% at p = 0.95. Excluding the two Brazil nut and two pine nut samples, the mean actual selenium content across the remaining 24 samples with quantifi- able levels was 17.59 µg/100 g, compared to an established mean reference value of 17.03 µg/100 g. Selenium levels in pine nuts fell entirely below the detection limit. Among the other products, values ranged from 3.76 ± 0.13 µg/100 g (almonds) to 50.38 ± 0.36 µg/100 g (sunflower seeds). The two Brazil nut samples exhibited remarkably high levels of 873.00 ± 12.50 µg/100 g and 1,409.52 ± 12.50 µg/100 g, respectively, yielding a mean value of 1,141.26 µg/100 g. Except for the Brazil nuts, the intraspecific variation between samples of the same species remained below 5%. The most significant positive deviations from reference values occurred in pistachios (+132.4%), pecans (+80.3%), and hazelnuts (+45.1%), while the most pronounced negative deviation was observed in walnuts (−26.1%). The smallest deviations were documented for flaxseeds (−2.1%) and peanuts (+3.2%).The correlation analysis revealed no statistically significant associations between reference protein or fat profiles and the actual selenium content. Crucially, single standard servings of none of the tested samples (with the sole exception of Brazil nuts) fulfilled the target daily intake of 70 µg of selenium.Because the actual selenium content varied dramatically across the studied matrix, standard reference tables for dietary nutrient composition require ongoing analytical verification for specific food products.
Cider is a low-alcohol fermented apple beverage with a unique aroma and flavor. Non- Saccharomyces yeasts have a reliable positive impact on the sensory profile of ciders. Cider apple varieties grown in the Krasnodar Region are rich in sugar (≤ 180 g/dm3) due to the local natural and climatic conditions. This study investigates the effect of non- Saccharomyces yeasts Lachancea thermotolerans, Metschnikowia pulcherrima , and Torulaspora delbruecki on the quality of Krasnodar apple cider. The cider samples were produced from the fresh apple juice obtained by fermenting apple varieties cultivated at the North Caucasus Federal Scientific Center for Cider Production with pure yeast cultures of L. thermotolerans, T. delbrueckii, M. pulcherrima , and S. cerevisiae. The physicochemical and sensory properties were determined using the current interstate and state standards. The color profile was described by the spectrophotometric method; the volatile components were identified using gas chromatography.The fermentation process induced by non- Saccharomyces enzyme systems proceeded slower (by 5 days on average) than the fermentation triggered by S. cerevisiae . The non-Saccharomyces ciders demonstrated lower mass concentrations of titrated acids by (14–22%) and sugars (31–39%) while the mass concentration of the residual extract was higher by 33–46. The sequential inoculation of non- Saccharomyces and S. cerevisiae made it possible to obtain ciders with a lower alcohol content (by 2–21%) after 72 h. The samples with a higher concentration of hexanol demonstrated herbaceous aroma. Based on the co-fermentation and sequential inoculation, the optimal timing for introducing S. cerevisiae yeasts was as follows: after 72 h for L. thermotolerans ; after 24 h for M. pulcherrima ; after 48 h for T. delbrueckii.
Hyssopus officinalis L. is a valuable essential oil plant of the Lamiaceae family, which owes its pharmacological properties to phenolic compounds, flavonoids, and hydroxycinnamic acids. Cultivation in vitro makes it possible to control morphogenesis and the accumulation of secondary metabolites by adding growth regulators to the nutrient medium. Since this requires knowledge of optimal concentrations, the aim of this in vitro study was to investigate the effect of cytokinin-type growth regulators on the micropropagation and content of bioactive substances in H. officinalis.The research featured in vitro microplants of H. officinalis (cv. Lekar) . The seeds were sterilized using H 2 O 2 , AgNO 3 , NaClO, and H 2 SO 4 as disinfectants. They were then sown on a Murashige and Skoog medium without growth regulators. The resulting seedlings were cultured on an medium supplemented with different concentrations of cytokinins (6-benzylaminopurine, kinetin, thidiazuron, and 6-(γ,γ-dimethylallylamino)purine). The experiment lasted for 30 days under a 16/8-h light/dark regimen at 25 ± 1°C. The obtained microplant extracts underwent spectrophotometry to determine the total contents of phenolic compounds, flavonoids, hydroxycinnamic acids, and antioxidant activity. Statistical data processing was performed using a one-way analysis of variance and hierarchical cluster analysis.The treatment of H. officinalis seeds with concentrated sulfuric acid resulted in 98% sterility and 99% germination, exceeding previously published data. Among the growth regulators, 6-benzylaminopurine at 0.1 mg/L was found to be the most effective for morphogenesis, resulting in the highest shoot length (4.6 cm), shoot number (3.2), and node number (9.6). Cluster analysis confirmed that concentrations of 0.1 mg/L 6-benzylaminopurine, 1.0 mg/L kinetin, and 0.1 mg/L thidiazuron were optimal for microplant development. In terms of bioactivity, 6-benzylaminopurine (0.1 mg/L) maximally increased the content of phenolic compounds (5-fold), hydroxycinnamic acids (5-fold), and antioxidant activity, while thidiazuron (0.1 mg/L) selectively stimulated flavonoid accumulation.The novel methods of seed sterilization combined with specific growth regulators for H. officinalis ensured the production of plant material with a targeted biochemical profile.
