Candida oleophila YS209 and Starmerella lactis-condensi MN412 are non-Saccharomyces yeasts isolated from sugar-rich environments. The ecological behaviour of these yeasts in brewing systems remains poorly understood. This study investigated their interaction dynamics with Saccharomyces cerevisiae US-05 in a winter-melon beer fermentation using sequential and co-inoculation strategies. Yeast population dynamics, physicochemical parameters, volatile organic compounds, antioxidant properties, and sensory attributes were evaluated. Initial yeast concentrations ranged from 5.74 to 6.53 Log CFU/mL, with S. cerevisiae reaching 7.16 Log CFU/mL in monoculture. Non-Saccharomyces populations decreased after day 6 but increased following fruit juice addition. In sequential fermentations, C. oleophila reached 6.10 Log CFU/mL. Sequential inoculation with C. oleophila YS209 resulted in higher glycerol production (3.15 g/L) and enhanced ester synthesis (182.32 mg/L), with ethyl octanoate as the predominant compound. Finished beers showed ethanol contents ranging from 6.07 to 6.28% (v/v). Winter melon beers exhibited higher total phenolic content (681-827 mg GAE/L) than raw juice (475.8 mg GAE/L) and increased antioxidant capacity (+109%). Sensory analysis showed more fruity and floral attributes, particularly in sequential fermentations. Overall, C. oleophila YS209 and St. lactis-condensi MN412 influenced yeast succession and fermentation outcomes, supporting their potential application as functional bioflavouring yeasts in fruit-based beer fermentation.

The increasing restriction of chemical fungicides has intensified the search for environmentally sustainable alternatives for grapevine disease management. In this study, we evaluated the biocontrol potential of Bacillus subtilis SV108, an endophytic strain isolated from grape berries, against major grapevine fungal pathogens. The antifungal activity of SV108 cell-free supernatant (CFS) was assessed in vitro against a panel of phytopathogenic fungi, revealing strong and concentration-dependent inhibition, particularly against Botrytis cinerea and Aspergillus carbonarius . These pathogens were further evaluated using a detached grape berry assay, where SV108 treatment significantly reduced lesion development compared with untreated controls, confirming efficacy under fruit-based conditions. To elucidate the mechanisms underlying antifungal activity, volatile organic compounds (VOCs) produced by SV108 during pathogen interaction were analyzed using SPME-GC-MS. SV108 emitted a complex blend of bioactive VOCs, including alcohols, aldehydes, ketones, organic acids, phenols, and pyrazines, many of which are known for their antimicrobial properties. Principal component analysis demonstrated distinct VOC profiles between bacterial strains and fungal pathogens, with SV108 showing similarities to the established biocontrol strain Bacillus amyloliquefaciens AG1. Qualitative proteomic analysis of the active antifungal fraction identified peptides homologous to non-ribosomal peptide synthetases associated with iturin and mycosubtilin biosynthetic pathways, as well as proteins linked to siderophore production and secondary metabolite biosynthesis. The results indicate that B. subtilis SV108 suppresses fungal growth through a multi-modal mechanism involving both soluble antifungal metabolites and volatile emissions. These findings support the potential application of SV108 as a sustainable biocontrol agent for grapevine disease management, particularly in postharvest and integrated disease control strategies.

This study examined the growth dynamics of Salmonella enterica and Listeria monocytogenes in two food matrices, cheddar cheese sauce (CCS) and salmon spreadable paste (SSP), and assessed the antimicrobial efficacy of freshly extracted essential oils (EOs) from Citrus limon cv. Femminello Santa Teresa (FST) compared with commercial (COM) EOs. Sensory sniffing tests indicated that lemon EOs were unsuitable for bio-preserving CCS. SSP supported rapid growth of both pathogens, whereas CCS caused an immediate and progressive population decline, highlighting strong matrix-dependent effects mainly related to pH. When applied to SSP, FST EOs significantly modified microbial behaviour, showing bacteriostatic activity against S. enterica and a rapid, irreversible bactericidal effect against L. monocytogenes, with complete inactivation within 24 h and no regrowth. In contrast, COM EOs showed weaker antimicrobial activity, producing limited growth reductions. SSP exhibited high growth potential (δ > 0.5) for both pathogens, with intra-species variability. FST EOs eliminated L. monocytogenes growth, yielding strongly negative δ values, while Salmonella δ values remained > 0.5, indicating reduced yet persistent growth. Throughout the experiments, pH and water activity (aw) remained nearly unchanged after EO addition, confirming that inhibition depended on EO bioactivity rather than matrix modification. Overall, FST lemon EOs represent a promising preservation strategy for fish spreads.

This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, “swordfish caponata,” during refrigerated storage (2–3 °C) for 15 days, with the goal of extending its current 10-day shelf life. Although spoilage and pathogenic microorganisms were initially present in the raw materials, their levels remained below detectable limits in the finished product throughout storage. Physicochemical parameters showed only minor changes in color (L* ≈ 49, a* ≈ 11, b* ≈ 24) and soluble solids concentration (≈20 °Brix). The pH rose slightly from 3.95 to 4.12, and titratable acidity increased from 1.00 to 2.00 mL NaOH/10 g. Water activity remained high (aw ≈ 0.99), indicating that no dehydration occurred in the final product. Volatile compound analysis revealed notable shifts in lipid-derived aldehydes and acids, including reduction in 2,4-decadienal (7.44 to 5.70%) and oleic acid (8.06 to 6.03%), along with an increase in hexadecanoic acid (19.75 to 25.18%). Sensory evaluation by a trained panel confirmed that overall acceptability was maintained (p > 0.05) for up to 15 days, despite a slight decline in odor after day 12. Overall, the results demonstrated that the swordfish caponata produced at the industrial facility under study successfully achieved a 15-day refrigerated shelf life while maintaining microbiological safety, physicochemical stability, and sensory quality.

The traditional Castelvetrano method for producing Nocellara del Belice green table olives relies on prolonged refrigeration, often up to 180 days, to ensure microbiological stability and preserve desirable sensory attributes, resulting in substantial energy consumption. This study evaluated whether the use of two bioprotective yeasts, Candida boidinii LC1 and Candida norvegica OC10, could enable a 50% reduction in refrigeration time without compromising product quality. Olives were processed under nine experimental conditions combining different temperature regimes and inoculation strategies. Microbiological, physicochemical, volatile, and sensory parameters were monitored for 180 days. Refrigeration remained the primary barrier against spoilage microorganisms. However, yeast inoculation significantly reduced populations of Enterobacteriaceae, Pseudomonadaceae, and Staphylococcaceae, thereby enhancing microbiological stability under the tested conditions. Under refrigerated or combined treatments, the inoculated strains dominated the microbial community (>94%). Inoculated olives exhibited increased pulp firmness (up to 23.12 kg/cm & sup2;), a more intense green colour, and more complex aromatic profiles mainly associated with esters and aromatic alcohols. Sensory panels indicated higher perceived sweetness, crispness, and overall acceptance. Importantly, shortening refrigeration from 180 to 90 days did not adversely affect the quality of inoculated olive batches. Targeted use of C. boidinii LC1 and C. norvegica OC10 therefore emerges as a promising bioprotective strategy that supports microbiological stability, defined as controlled microbial proliferation, while preserving sensory quality under the tested conditions, and suggests the potential for reduced energy use and environmental impact in the Castelvetrano method. The reduction in refrigeration time implies possible energy savings and lower CO2 emissions. However, these estimates are based on a simplified modelling approach and should be considered indicative. Overall, the proposed strategy aligns with cleaner production goals and contributes to SDG 12 by reducing refrigeration duration and associated energy demand within the limits of a model based assessment.

Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach. Microbiological counts revealed variable levels of aerobic mesophilic microorganisms, yeasts, lactic acid bacteria (LAB), and staphylococci, with yeasts and LAB being predominant. Ten LAB strains were identified, including Enterococcus faecium, Leuconostoc mesenteroides subsp. jonggajibkimchii, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Lactiplantibacillus pentosus. Yeast isolates belonged to Candida tropicalis, Torulaspora delbrueckii, and Saccharomyces cerevisiae. Amplicon sequencing (MiSeq Illumina) revealed distinct bacterial profiles between fruit and brine samples, with taxa from Actinobacteria, Bacteroidetes, Enterococcus, Lactobacillus, Leuconostoc, Alphaproteobacteria, Enterobacteriaceae, and other Gammaproteobacteria. Enterococcus and Leuconostoc were consistently detected, while Lactobacillus sensu lato appeared only in one fruit and one brine sample. These findings provide new insights into the microbial diversity of Sant’Agostino olives and contribute to the understanding of their fermentation ecology and potential for quality and safety enhancement.

In recent years, craft beer production has grown significantly, sparking interest in using non-conventional yeasts to produce beers with distinctive flavors. This work investigated the impact of unconventional yeast strains, including Hanseniaspora uvarum YGA34 (EP1), Lachanchea thermotolerans MNF105 (EP2), Candida oleophila YS209 (EP3) and Starmerella lactis-condensi MN412 (EP4), as innovative co-starter cultures alongside the widely used Saccharomyces cerevisiae US-05 . The control trial was inoculated with S. cerevisiae US-05 (TC) alone. For the first time, C. oleophila and St. lactis-condensi have been applied for beer production and also result have been compared with H. uvarum and L. thermotolerans. These strains, selected from high-sugar matrices such as manna and fermented honey by-products, exhibited logarithmic growth cycles of 5-8 during fermentation. Starmerellalactis-condensi MN412 and L.thermotolerans MNF105 efficiently consumed fructose, glucose, and sucrose in beer must before the addition of S. cerevisiae US-05, with L.thermotolerans also effectively consuming maltose. The highest glycerol content (3.36 g/L) was observed in the EP4 trial with St. lactis-condensi MN412. Esters were the dominant volatile compounds in all samples (91.2-237.3 mg/L), with the EP2 trial showing the highest ester content (237.3 mg/L), primarily due to ethyl octanoate (125.5 mg/L). EP2 also had the most favourable sensory profile, excelling in 10 attributes, while other beers showed notable performances. These unconventional yeast strains exhibited significant differences compared to beers brewed with S. cerevisiae alone. Additionally, their application led to an increase in volatile organic compounds. In conclusion, novel yeast strains isolated from high-sugar matrices showed excellent technological properties, making them promising co-starters and starter in innovative craft beer production.

The study aimed to evaluate the impact of the early addition of a Saccharomyces cerevisiae HD A54 strain before pressing during winemaking. This approach aimed to reduce the dissolved oxygen in the grape must, thus preserving the wine characteristics. Two different treatments were settled: Trial A, where sulphite or other substances were not added during pressing; and Trial B, where a S. cerevisiae strain was added at the pressing stage. The chemical parameters were determined through an enzymatic analyzer, which indicated a faster fructose consumption compared to the glucose in Trial A. The plate counts were measured to monitor the microbial groups during vinification. Both treatments showed regular trends with respect to the Saccharomyces population. Trial B exhibited a higher oxygen consumption compared to the control trial, especially in the early stages of winemaking. This was determined through a dissolved O2 analysis. Furthermore, Trial B had lower absorbance values at the post-pressing and pre-clarification stages. Both the dissolved oxygen and the absorbance analyses underscored the positive impact of the S. cerevisiae HD A54 strain in protecting against oxidative processes in the grape musts at the pre-fermentative stage. The analysis of volatile organic compounds detected 30 different compounds, including alcohols and esters. Trial B had higher alcohol levels, particularly hydroxyethylbenzene (135.31 mg/L vs. 44.23 mg/L in Trial A). Trial A had almost a four times higher ethyl acetate concentration than Trial B, which is an indicator of oxidation. Interestingly, Trial B showed higher concentrations of 3-methyl-butyl acetate and 2-phenylethyl acetate, which are molecules that correspond to fruity (banana) and floreal (rose) aromas, respectively. Regarding the sensory analysis, Trial B received better scores for the fruity and floral attributes, as well as the overall wine quality.

The increasing global demand for resilient, sustainable agricultural systems has intensified the need for advanced monitoring strategies, particularly for climate-adaptive crops such as Moringa oleifera Lam. This study presents an integrated approach using Unmanned Aerial Vehicles (UAVs) equipped with multispectral and thermal cameras to monitor the vegetative performance and determine the optimal harvest period of four M. oleifera genotypes in a Mediterranean environment. High-resolution data were collected and processed to generate the NDVI, canopy temperature, and height maps, enabling the assessment of plant vigor, stress conditions, and spatial canopy structure. NDVI analysis revealed robust vegetative growth (0.7–0.9), with optimal harvest timing identified on 30 October 2024, when the mean NDVI exceeded 0.85. Thermal imaging effectively discriminated plant crowns from surrounding weeds by capturing cooler canopy zones due to active transpiration. A clear inverse correlation between NDVI and Land Surface Temperature (LST) was observed, reinforcing its relevance for stress diagnostics and environmental monitoring. The results underscore the value of UAV-based multi-sensor systems for precision agriculture, offering scalable tools for phenotyping, harvest optimization, and sustainable management of medicinal and aromatic crops in semiarid regions. Moreover, in this study, to produce M. oleifera leaf powder intended for use as a food ingredient, the leaves of four M. oleifera genotypes were dried, milled, and evaluated for their hygiene and safety characteristics. Plate count analyses confirmed the absence of pathogenic bacterial colonies in the M. oleifera leaf powders, highlighting their potential application as natural and functional additives in food production.

Sugarcane (Saccharum spp. L.), traditionally cultivated in tropical and subtropical regions, is being explored for its agronomic viability in Mediterranean climates. This study assessed the bio-agronomic performance of seven sugarcane varieties and two accessions grown in Sicily, to enhance the fermentation process to produce rum agricole, a spirit derived from fresh cane juice. Agronomic evaluations revealed significant varietal differences, with juice yields of 5850−14,312 L ha−1 and sugar yields of 1.84–5.33 t ha−1. Microbial control was achieved through the addition of lactic acid, which effectively suppressed undesirable bacterial growth and improved fermentation quality. Furthermore, the application of two selected Saccharomyces cerevisiae strains (MN113 and SPF21), isolated from high-sugar matrices such as manna and honey byproducts, affected the production of volatile compounds, particularly esters and higher alcohols. Sensory analysis confirmed a more complex aromatic profile in cane wines fermented with these selected yeasts, with overall acceptance scores reaching 7.5. Up to 29 aroma-active compounds were identified, including ethyl esters and higher alcohols. This research represents the first integrated approach combining lactic acid treatment and novel yeast strains for the fermentation of sugarcane juice in a Mediterranean context. The findings highlight the potential for high-quality rum agricole production in Sicily.

The initial stages of alcoholic fermentation are highly sensible to various external influences, making the ability of the fermenting strains to adapt to challenging conditions crucial for the success of the process. The performance of wine yeasts depends on their capacity to endure the harsh conditions of must fermentation. Saccharomyces cerevisiae strains consistently encounter unfavourable conditions during winemaking, such as low pH levels. This study investigated the effects of adding two commercial bio-activators (Adapta®, Hnutrix® B-Vitality) on fermentation performances and yeast cell response during the first 48 h of alcoholic fermentation. Additionally, the influence of a low pH environment (2.9) on the examined parameters was evaluated. Specifically, yeast levels were monitored over the initial 48h period post-inoculation using flow cytometry and plate counts. Furthermore, yeast RNA was converted into cDNA, and RT-qPCR was used to assess gene expression. Notably, in treatments with bio-activators, plate counts and flow cytometry showed that yeast levels reached higher levels 14 h after inoculation. Moreover, the presence of bio-activators enhanced cell viability, which could explain the improved fermentation rate observed in both standard and low pH conditions when the two bio-activators were used. The analysis of gene expression patterns revealed significant differences in treatment responses. Under low pH conditions, two markers related to radical scavenging mechanisms showed expression levels ten times higher than those under standard conditions. In conclusion, this study provides valuable insights into yeast cell physiology, highlighting how yeast cells adapt their responses during the initial stages of fermentation in challenging environments.

The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP. Plate counts showed that DSFP did not inhibit the growth of lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts, all of which reached approximately 7.0 log CFU/g in 45 d ripened salamis. Except for the CTR production, Escherichia coli levels decreased to undetectable amounts at 30 d of ripening. Culture-independent methods identified 16 taxonomic groups, with LAB being the predominant group across all trials, comprising 46.05-81.81 % of relative abundance (RA) in 45 d ripened salamis. Physicochemical analysis indicated that adding DSFP increased antioxidant activity by nearly 30 % and reduced primary lipid oxidation to levels comparable to those achieved with nitrate salt. The addition of DSFP in CMC, EXP1, and EXP2 salamis resulted in an approximate 11 % increase in total terpene aromatic profiles. Sensory evaluation indicated that the addition of DSFP did not impact overall acceptability (p > 0.05). Therefore, incorporating DSFP in fermented meat production offers a viable alternative to the use of synthetic preservatives.

This study aimed to evaluate the microbiological quality and functional properties of Moringa oleifera Lam. leaves from plants cultivated in Sicily, with the objective of exploring their potential use in functional food production. Precision agriculture techniques, including unmanned aerial vehicle-based multispectral remote sensing, were used to determine the optimal harvesting time for M. oleifera. After harvesting, leaves were dried using a smart solar dryer system based on a wireless sensor network and milled with a laboratory centrifugal mill to produce powdered M. oleifera leaves (PMOLs). Plate counts showed no colonies of undesired microorganisms in PMOLs. The MiSeq Illumina analysis revealed that the class Alphaproteobacteria was dominant (83.20% of Relative Abundance) among bacterial groups found in PMOLs. The hydroalcoholic extract from PMOLs exhibited strong redox-active properties in solution assays and provided antioxidant protection in a cell-based lipid peroxidation model (CAA50: 5.42 μg/mL). Additionally, it showed antiproliferative activity against three human tumour epithelial cell lines (HepG2, Caco-2, and MCF-7), with GI50 values ranging from 121.03 to 237.75 μg/mL. The aromatic profile of PMOLs includes seven phytochemical groups: alcohols, aldehydes, ketones, esters, acids, terpenes, and hydrocarbons. The most representative compounds were terpenes (27.5%), ketones (25.3%), and alcohols (14.5%). Results suggest that PMOLs can serve as a natural additive for functional foods.

The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours. For the first time, yeast strains of L. thermotolerans, isolated from sugar extracts of manna ash, were evaluated for their ability to produce and improve the sensory properties of sour beers. In particular, five strains exhibited notable resistance to ethanol, sugar and hops, as well as comparable lactic acid production (ranging from 0.33 to 0.45 g/L). Experimental beers produced using MNF105 (T1) were perceived as the most "fruity". This is the first study to examine the impact of this novel indigenous strain, derived from unconventional matrixes such as manna, on the organoleptic quality of craft sour beers. Consequently, elevated levels of ethyl decanoate, ethyl hexanoate, ethyl octanoate and ethyl nonanoate were found in T1 beer, exceeding the perception threshold. The ability of this strain to perform light bio-acidification is a valuable feature for the development of new brewing techniques, particularly for the creation of sour beers with balanced acidity and innovative flavours. The yeast L. thermotolerans MNF105, which is related to manna, has excellent technological properties and is a promising starter for beer production with the ability to light bio-acidify and modulate flavour.

This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast (GIY) during the pre-fermentative stages of winemaking. The antioxidant properties of GIY were evaluated both alone and in combination with a selected strain of Metschnikowia pulcherrima, at various grape pressing stages. The assessment included measuring soluble oxygen levels and color browning in the musts. Additionally, the impact of different oenological protocols on the final aromatic profile of the wines was assessed through volatile organic compounds (VOCs) and sensory analysis. The results showed that inoculating M. pulcherrima during the pre-pressing phase, followed by GIY addition during the post-pressing stage, effectively reduced O2 uptake (1.49 mg/L) and minimized browning (0.093 OD at 420 nm) during the pre-fermentative phase. Furthermore, the protocol involving GIY addition during pressing resulted in higher concentrations of specific compounds associated with fruity and floral aromas, such as ethyl octanoate (26.03 mg/L) and ethyl decanoate (26.87 mg/L). Sensory evaluations confirmed that all treatments had no off-odours or off-flavours, but the M. pulcherrima and GIY combination received the highest scores for smoothness and colour attributes. In conclusion, GIY treatments offer a promising alternative to enhance wine colour and mitigate oxidation effects, potentially reducing the reliance SO2 in wine production.

The rind acts as a protective barrier for internally-bacterial ripened cheeses. Unlike surface-inoculated smear cheeses, centripetal maturation is not assumed to occur in these cheeses. This research was aimed to evaluate the microbial diversity of the wooden shelves used for the ripening of Protected Denomination of Origin (PDO) Pecorino di Filiano and Protected Geographical Indication (PGI) Canestrato di Moliterno cheeses. The microorganisms associated with the rind of these cheeses were also investigated. Both wooden shelf surfaces and cheese rinds were sampled by brushing method to collect their biofilms. Wooden shelves showed levels of total mesophilic microorganisms (TMM) between 5.6 and 7.2 log CFU/cm2, while cheese rinds between 6.1 and 7.8 log CFU/cm2. The major dairy pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus) were never detected, while mesophilic and thermophilic bacteria dominated the surfaces of all wooden shelves and cheese rinds. LAB community was represented by Enterococcus spp., Leuconostoc spp., and Marinilactibacillus spp. Among yeasts, Debaryomyces spp., Candida spp., were identified, while Aspergillus spp., and Penicillium spp., dominated the community of filamentous fungi. MiSeq Illumina analysis identified 15 phyla, 13 classes, 28 orders, 54 families, and 56 genera among bacteria. Staphylococcus spp. was identified from all wooden surfaces, with a maximum abundance of 71 %. Brevibacterium, Corynebacterium and halophilic bacteria were detected in almost all samples. Regarding fungi, wooden shelves mainly hosted Aspergillus, Penicillium and Debaryomyces hansenii, while cheese rinds especially Penicillium and D. hansenii. Alpha diversity confirmed a strict correlation between the microbiota of wooden shelves and that of cheese rinds for the majority of factories. This study confirmed that the wooden shelves used for cheese ripening are microbiologically active and represent safe systems. Furthermore, the results of this work clarified the transfer flow between wooden shelves and PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheese surfaces: smear-active microorganisms are mainly transferred from wooden shelves to cheese rind, which potentially contribute to the development of the final organoleptic characteristics; meanwhile, cheeses transfer LAB that are potentially involved in defining the safety aspects of the shelves.

Table olives are among the most popular fermented foods in the Mediterranean area. In Sicily, split green table olives are produced on a small scale and are traditionally used as an ingredient in various recipes. In order to improve and standardise the production of Nocellara del Belice split table olives, experimental productions inoculated with a commercial LAB strain and two previously selected yeast strains were carried out. The experimental plan included the production of three experimental batches (SO, split olives): SO1, control production inoculated with the commercial strain Lactiplantibacillus pentosus OM13; SO2, L. pentosus OM13 was co-inoculated with Candida boidinii LC1; SO3, L. pentosus OM13 in co-inoculum with C. norvegica OC10. Throughout the 90-day fermentation period, pH, salinity, and microbiological populations were closely monitored. At the conclusion of fermentation, the olives were assessed for colour, pulp hardness, volatile organic compounds, and sensory characteristics. During the process, the inoculated lactobacilli and yeast strains became the dominant populations, reaching levels above 6 Log CFU/mL and dominance percentages exceeding 80%. In the in the co-inoculated trials, brine acidification achieved pH values below 4.5 after 75 days, compared to the control trial, which reached this level after 21 days. The co-inoculation approach effectively limited the growth of undesirable microorganisms, resulting in firmer pulp. This combination of inocula also allowed for aromatic differentiation between the trials. Sensory analysis revealed differences in texture, flavour, and overall appreciation, with no unpleasant odours or tastes detected.

The present study hypothesizes that raw materials used in bread making can transfer antibiotic resistance genes (ARGs) to processed breads. Four types of flour and four types of semolina were purchased from supermarkets and inoculated with a commercial dried sourdough starter to make breads. The microbiological characteristics of all raw materials and fermented doughs were investigated. The levels of yeasts and lactic acid bacteria (LAB) increased up to 107 CFU/g. The values of pH decreased to 4.54-4.86 while total titratable acidity increased inversely. All unprocessed and processed samples, including breads, were analyzed by a molecular approach to detect bacterial and fungal DNAs and 17 antibiotic resistance genes for penicillins, macrolides, tetracyclines, and chloramphenicol. Illumina technology showed that the operational taxonomy units (OTUs) identified from unprocessed wheat milling products, fermented doughs, and baked products mainly belonged to Acetobacteraceae. Enterococci were present in all doughs. After baking, the relative abundance (RA)% of Enterococcus and Acetobacteraceae decreased. The DNA analyzed for fungal composition showed that Kazachstania humilis dominated dried sourdough starter and doughs, and its OTUs were also detected at high RA% in baked products. The search for ARGs revealed that all samples analyzed did not show resistance to penicillins, chloramphenicol, and macrolides. However, three of the semolinas included in this study (S1, S3 and S4) and the corresponding doughs (SD1, SD3 and SD4) were positive for tet(A) and tet(B) resistance genes. This work indicated that breads have a limited role in the dissemination of ARGs.

Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria. The study investigated the interactions between Lactiplantibacillus plantarum or Oenococcus oeni with Saccharomyces cerevisiae by using the Technological Affinity Index (TAIndex). The co-inoculation of L. plantarum/S. cerevisiae resulted in a higher TAIndex than the co-inoculation of O. oeni/S. cerevisiae conditions. A low TAIndex led to increased aromaticity of the wines. The time and rate of malolactic fermentation have a strong impact on the synthesis of VOCs with a high olfactory impact. Therefore, knowledge of the TAIndex could play a decisive role in improving winemaking planning to produce wines with higher fruit and floral perceptions.