This study investigated the combined effects of drying methods and microwave-assisted hydro-distillation (MAHD) parameters on the extraction yield and chemical quality of Cymbopogon citratus (lemngrass) essential oil. Fresh leaves with high initial moisture content (76.7%) were subjected to ambient drying and oven drying at 50 °C prior to extraction. Response surface methodology based on a Box–Behnken design was employed to optimize microwave power, irradiation time, and particle size. Essential oil yield was selected as response variables. Irradiation time was identified as the most significant factor influencing oil yield (p < 0.05), followed by microwave power and particle size. The optimized MAHD conditions (550 W microwave power, 2 mm particle size, and 40 min irradiation time) yielded the highest essential oil content (1.78%) in oven-dried samples. The fitted quadratic models showed high coefficients of determination (0.96) and non-significant lack of fit, indicating adequate predictive performance. Chemical composition indicated that oven drying at 50 °C increased citral concentration relative to ambient drying while preserving the overall desirable composition. Process analysis showed that drying accounted for the largest share of total processing time and energy demand, whereas controlled oven drying substantially reduced overall processing duration. By explicitly combining RSM-based optimization with energy and time assessments, this work clarifies trade-offs between yield, composition, and processing efficiency and supports selection of drying-MAHD protocols for scalable lemongrass oil production.

Hydrocolloid blends of gum arabic (GA), xanthan gum (XG), and gelatin (GEL) are key to engineering texture and stability in food and pharmaceutical formulations; however, their properties across precise ternary ratios are not fully mapped, limiting the rational design of multi-hydrocolloid systems. This study systematically measured and characterized the functional and structural properties of three specific blend ratios (50

Weissella koreensis, a dominant species in kimchi, is typically isolated and cultured at 30 °C. However, some strains do not grow well at this temperature. This study aimed to investigate the molecular basis underlying differences in growth-limiting temperatures between two psychrotrophic and one mesophilic W. koreensis strains isolated from kimchi using pan-genome, transcriptome, and proteome analyses. The three W. koreensis genomes showed slight differences in genome size, GC content, and gene number. Pan-genome analysis of the six W. koreensis strains identified 1224 core pan-genome orthologous groups (POGs), 201 accessory POGs, and 213 unique POGs. A phylogenetic analysis revealed low genetic distances among the strains, with no significant differences between the psychrotrophic and mesophilic strains. Using the criteria of |FC| ≥ 2 and raw p-value <0.05, transcriptomic analysis identified 138-335 up-regulated genes and 157-337 down-regulated genes across all tested temperature conditions compared with 20 °C. A transcriptomic analysis under various growth-limiting temperatures and functional annotation using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed distinct gene expression patterns and functional profiles between mesophilic and psychrotrophic strains of W. koreensis depending on the temperature conditions. At the growth-limiting temperature, various genes showing consistent trends in the transcriptome and proteome datasets differed between psychrotrophic and mesophilic strains; these genes may be involved in the ability of W. koreensis to grow at its thermal limit. In particular, arcC, rnj, glmM, xseB, nadE, and araA were upregulated at the growth-limiting temperature in the mesophilic strain W. koreensis KCKM 0130 and may contribute to growth at moderate temperatures. These findings provide exploratory insights into the strain-specific and temperature-dependent molecular responses of W. koreensis. Furthermore, the results provide foundational data for the development of starter cultures suitable for fermentation processes conducted at varying temperatures.

This study aimed to (1) assess the impact of curcumin addition and temperature variation on the structure and oxidative stability of chia oil and beeswax oleogels and (2) explore the potential of these oleogels as fat replacers in model chicken sausages. Oleogels were prepared at 8, 10, and 12

Dietary supplementation effects with Lactiplantibacillus argentoratensis strain AGMB00912 (LA) on gut microbiota and metabolic functions of weaned piglets were investigated. Eight 25-day-old weaned piglets were evenly divided into a control group and an LA-supplemented group, with the LA group receiving 1.0 × 108 CFU/mL of LA daily for 10 days. Fecal samples taken on the 10th day were analyzed using 16S rRNA gene sequencing to assess microbial composition and metabolic function prediction. Supplementation with LA promoted a stable microbial environment by increasing the relative abundance of short-chain fatty acid-producing bacteria, including Faecalitalea, Catenibacterium, and Butyrivibrio, while reducing harmful genera like Treponema and Campylobacter. Administration of LA significantly influenced the metabolic activity of the microbial community, particularly by upregulating carbohydrate metabolism pathways, which enhanced the capacity for short-chain fatty acid production. This shift in microbial metabolism also extended to pathways involved in the biosynthesis of amino acids, lipids, cofactors, and vitamins, indicating an improved capacity for microbial-driven nutrient assimilation and utilization. Furthermore, LA supplementation promoted the biosynthesis of antimicrobial non-ribosomal peptides within the microbiome, crucial for inhibiting the growth of pathogenic microorganisms and maintaining microbial balance. The modulation of microbial metabolism is also predicted to reduce glycan degradation and increase peptidoglycan biosynthesis, contributing to enhanced gut barrier function and a more regulated immune response. These metabolic changes within the microbial community are predicted to stabilize the gut microbiota, providing enhanced disease resistance and supporting the overall health and growth of weaned piglets.

This study aimed to evaluate the effects of extraction modes on the yield of polysaccharides from burdock roots (Arctium lappa), and to assess their properties. Various extraction techniques, including ultrasound-assisted extraction with water and ethanol, were employed to determine the total polysaccharide and inulin content. The antioxidant capacity, the glucose adsorption capacity and α-glucosidase inhibition activity were assessed to explore potential antidiabetic effects. The results revealed that ultrasound-assisted ethanolic extraction yielded the highest inulin content (up to 44.05 %), although water extracts exhibited greater inulin solubility. The total phenolic content ranged from 29.99 to 39.25 mg GAE/g, with significant antioxidant activity observed, particularly after 2 h of sonication (IC50 values of 8.57 mg/mL for DPPH and 8.78 mg/mL for ABTS). Additionally, the extracts demonstrated substantial glucose adsorption and α-glucosidase inhibition (30 % to 47 % inhibition), indicating potential for managing postprandial blood glucose levels and acts as natural antioxidants and antidiabetic agents.

Butyrolactone-I (BTL-1), a secondary metabolite from the marine fungus Aspergillus terreus, exhibits numerous biological activities. Previous research has indicated that Butyrolactone-I alleviates intestinal epithelial inflammation via the TLR4/NF-κB and MAPK pathways. However, the mechanisms underlying its protection against intestinal barrier damage remain unclear. This study aims to further elucidate these mechanisms. We observed that BTL-1 administration increased the abundance of Lactobacillus johnsonii (LJ) in both in vivo and in vitro experiments, prompting an investigation into the effects of LJ and its metabolites on DSS-induced inflammatory bowel disease (IBD). The results demonstrated that BTL-1 significantly upregulated tight junction (TJ) and adherens junction (AJ) proteins, maintained intestinal barrier integrity, and alleviated DSS-induced IBD in mice. These effects were associated with the proliferation of LJ and its metabolites, such as butyric and propionic acids, and the inhibition of the MAPK signaling pathway in the colon. Interestingly, administering LJ alone produced a protective effect against DSS-induced IBD similar to that observed with BTL-1. Furthermore, butyric acid, a metabolite of LJ, also upregulated TJ/AJ proteins in intestinal epithelial cells through the MAPK signaling pathway. Our findings suggest that BTL-1 regulates intestinal flora, promotes LJ proliferation, protects intestinal barrier integrity, increases the concentrations of butyric and propionic acids, and ultimately inhibits the activation of the MAPK signaling pathway in mice to alleviate IBD. Therefore, BTL-1 could potentially be used as a natural drug to prevent IBD and maintain intestinal flora balance. We explored how butyrolactone-I exerts a preventive effect on IBD through intestinal bacteria (Lactobacillus johnsonii).

A short, rod-shaped, Gram-positive, catalase-negative and facultative anaerobic bacterium, designated strain P0083 T , was isolated from kimchi, a traditional Korean fermented vegetable. Phylogenetic analysis based on the nearly complete 16S rRNA and recA gene sequences placed the isolate within a distinct group from other closely related species within the Dellaglioa genus. Under anaerobic conditions on de Man, Rogosa and Sharpe agar, the bacterium formed beige, circular colonies of moderate size. Growth occurred between 4 and 25 °C, with optimal growth at 20 °C and limited growth at 30 °C. The bacterium grew at pH 5–8 and tolerated 3% NaCl. The main cellular fatty acids included C16 : 0 fatty acid methyl esters (FAME) and C18 : 1 CIS 9 FAME. Digital DNA–DNA hybridization confirmed that strain P0083 T represents a novel genomic species, with Dellaglioa species sharing less than 84.22% DNA homology with strain P0083 T . The genomic, phenotypic and biochemical characteristics of Dellaglioa kimchii support the hypothesis that strain P0083 T (=JCM 37383 T =KCTC 25916 T ) represents a novel species, Dellaglioa kimchii sp. nov., with P0083 T as the type strain.

Watermelon soybean paste (WSP) is an important traditional Chinese condiment known for its unique flavor and nutritional value. However, the correlation between microbial communities and metabolites, especially flavor-related metabolites, as well as the underlying fermentation mechanisms, remains poorly understood. The microbial synthesis pathways of flavor-related metabolites and the composition of microbial communities in traditional watermelon soybean paste during fermentation were investigated through integrated metagenomic and targeted metabolomic analyses. The results demonstrated that Glu, Asp, Pro, Tyr, Ser, Leu, Phe, Val, and 73 metabolites were characterized as the key differential metabolites. An increase in the number of differential metabolites was observed as fermentation progressed. Aspergillus, Klebsiella, Enterococcus, and Weissella were identified as the dominant genus species in WSP samples. Functional composition analysis using both the eggNOG and KEGG databases revealed that valine, leucine, and isoleucine biosynthesis, starch and sucrose metabolism, glycolysis/gluconeogenesis, and pyruvate metabolism were identified as the predominant metabolic pathways. In contrast, GT4 and CBM were identified as the predominant enzyme families. Additionally, correlation analysis and key metabolic pathway investigation revealed that lactic acid bacteria (e.g., Weissella, Lactococcus, Lactobacillus) and Aspergillus were associated with the synthesis of flavor compounds (e.g., vanillin) and nutrient enrichment through amino acid metabolism and isoflavone biosynthesis pathways. This study offers a scientific basis for optimizing starter cultures and improving the flavor quality, contributing to improved quality control of WSP production.

This study addresses the accurate estimation of kimchi cabbage mass, as cabbage leaves exhibit size variability and complex leaf structures. Conventional mass estimation methods, which rely solely on external imaging, often overlook leaf gaps. To improve accuracy, we propose an innovative computer vision system utilizing hybrid-view images and detailed saturation analysis. Our system quantifies the impact of leaf gaps on mass using features from the saturation channel of images of bisected cabbage. Our proposed method can be easily integrated into existing workflows and has the potential to improve labor efficiency. Our approach outperforms the conventional method (R2 of 0.66 and relative error of 8.68%), achieving a 0.92 R2 value and lowering the relative error to 4.22%. This advancement offers a robust solution for the mass estimation of kimchi cabbage and suggests potential applications for other foods and crops with internal voids.

Continuous fermentation by lactic acid bacteria (LAB) causes packaging bursting, presenting a challenge in the commercialization of kimchi by reducing its shelf life. This study explored the use of partially breathable film pouches (PBFP) as a packaging solution for young radish kimchi (YRK). Furthermore, the shelf life of YRK was estimated through multivariate accelerated shelf life testing (MASLT). Packaged YRK samples were stored for 60 d at different temperatures (0, 5, 10, and 15 °C). The gas permeability of the PBFP and LAB metabolism controlled the volume and headspace gas composition of the packaged YRK samples during storage. The PBFP did not negatively impact YRK quality. Principal component (PC) analysis successfully reduced the physicochemical and microbial characteristics of YRK to a single variable. The exponential plateau model better described the variation in the time-related PC score than the zero- and first-order models. The P value within 15% of the comprehensive model, incorporating exponential and Arrhenius models, indicated its adequacy for predicting the shelf life of YRK. This study offers both insights into packaging technology and a predictive model, contributing to the improvement of the distribution management system for fermented vegetables.

In this study, we investigated the effects of X-ray irradiation, a nonthermal alternative, at doses of 0, 150, 400, 600, and 1000 Gy, for extending the shelf life of postharvest tomatoes (Solanum lycopersicum). X-ray irradiation significantly reduced microbial load and decay, extending the shelf life of tomatoes by ∼10 days without adversely affecting their quality and biochemical attributes. Additionally, X-ray irradiation maintained consistent levels of total soluble solids, titratable acidity, and pH across all tested doses. Further, X-ray irradiation mitigated weight loss significantly, particularly in the 600 and 1000 Gy groups, compared to that in non-irradiated controls. X-ray irradiation influenced pigment accumulation during the initial storage phase; however, this effect was not sustained throughout the storage period. Dosimetry analysis revealed the efficacy of irradiation even in the lowest layer of stacked tomato boxes, indicating that the application of X-ray irradiation in commercial settings would be practical and effective. Evaluation of detection methods for X-ray irradiation revealed thermoluminescence analysis as a more reliable method, especially at doses >400 Gy. Thus, X-ray irradiation is an effective method for extending the shelf life and maintaining the quality of tomatoes, with significant commercial implications for food safety and preservation.

This study investigated the physicochemical factors, bacterial communities, and volatile aromatic components in watermelon soybean pastes (WSP) prepared with different ratios of different watermelon juice to koji during the fermentation process. The results indicated that high concentration of watermelon juice could significantly increase the contents of amino acid nitrogen, reducing sugar, and free amino acids, but decreased bacterial diversity. Enterococcus, Bacillus, Enterobacter, Staphylococcus, Pediococcus, Lactobacillus, and Weissella were identified as the dominant genus bacteria in WSP samples, while Enterococcus and Pediococcus were found to account for more than 50% in WSP-4 samples. In WSP samples, this study identified 142 volatile components, the concentration of volatile components was more abundant in WSP-4 samples compared to WSP-2 and WSP-3 samples, especially in the pyrazine family. Furthermore, E-nose results showed that the influence of watermelon juice on the aroma components of WSP samples was mainly focused on the late fermentation periods, but aroma profiles were relatively similar in all WSP samples regardless of watermelon juice concentration throughout the fermentation period. Therefore, this study discovered that controlling the amount of watermelon juice and fermentation time can affect the aroma profiles of WSP samples to a certain extent, and improve the industrial production and food quality.

Salted kimchi cabbage (SKC), traditionally a homemade ready-to-use product, is now also commercially processed. Ensuring extended shelf-life while maintaining product quality is a significant concern in SKC processing. This study investigated the effects of three post-salting treatments (thermal, acid, and ultraviolet-C [UV-C]) at two intensities (mild and intense) on SKC's quality and shelf-life. The treatments' impacts on physical, morphological, microbiological, chemical, and textural properties of SKC were examined. The shelf-life was evaluated using the global stability index (GSI). The study revealed that mild treatments, specifically a 5-min UV-C treatment (UV-M), significantly extended the shelf-life of SKC to 9.56 d. In contrast, intense treatments compromised the texture of SKC, resulting in shorter or incalculable shelf-lives. This underscores the effectiveness of mild treatments, particularly UV-M, in preserving SKC, and points to the need for specialized modeling for SKC that incorporates essential properties for consumer acceptance. These findings offer crucial insights for selecting effective post-salting treatments and lay the foundation for strategies to further extend the shelf-life of SKC.

When culturing psychrotrophic lactic acid bacteria (LAB) isolated from kimchi, the commonly used de Man, Rogosa and Sharpe (MRS) medium does not sufficiently satisfy the nutritional requirements for all bacteria. To overcome this limitation, a modified MRS medium (m-MRS) and culture conditions tailored for psychrotrophic LAB were developed via statistical optimization using response surface methodology (RSM) and partial least squares-genetic algorithm (PLS-GA). A one-factor method based on the MRS medium was used to determine the medium composition. Glucose, sucrose, and mannose (6.7 g/L each) were selected as carbon sources, and soy peptone (19.11 g/L), a plant-based alternative, was used as a nitrogen source, replacing beef extract. Tomato juice (1 g/L) and L-ascorbic acid (0.1 g/L) were selected as growth factors. These factors were treated as independent variables and optimized using RSM, and PLS-GA. Temperature, incubation time, and pH were utilized as independent variables for RSM and PLS-GA to optimize the culture conditions. Compared to the MRS medium, the m-MRS broth provided better support for the growth of most psychrotrophic LAB strains tested. Thus, m-MRS medium and optimized conditions can be effectively applied to culture psychrotrophic LAB isolated from kimchi.

Lactic acid bacteria (LAB) are critical in kimchi fermentation. This study determined the effect of temperature on the growth of 11 predominant LAB (five psychrotrophic and six mesophilic strains) isolated from kimchi and analyzed their growth behavior using a kinetic model to understand changes in LAB communities during kimchi fermentation. The modified Gompertz model was more suitable for the growth of kimchi LAB rather than the logistic model in terms of RMSE, AICc, R2, adjusted R2, Af and Bf. Latilactobacillus sakei KCKM 0001 and Leuconostoc mesenteroides KCKM 0008 rapidly grew at all temperatures (5, 10, 15, 20, 25, 30, and 37 degrees C) among the strains analyzed for growth characteristics using the modified Gompertz model. Additionally, the growth of psychrotrophic strains was more active than that of the mesophilic strains, excluding L. sakei KCKM 0001 and Leu. mesenteroides KCKM 0008 at kimchi fermentation temperatures of 5-10 degrees C. The differences observed in the lag phase and maximum specific growth rate at each temperature showed a trend consistent with previously reported dominant LAB at kimchi fermentation temperatures. The predictive modeling results showed that the changes in LAB communities during kimchi fermentation could be explained by their growth behavior at different temperatures.

This study introduces a custom-built RGB-D-based machine vision system designed to accurately estimate the mass and volume of whole kimchi cabbage (WC) and longitudinally cut kimchi cabbage (LCC). Given the pivotal role of kimchi cabbage (KC) in both Asian and Western diets, accurate post-harvest assessment of its mass and volume is critical for quality control, sorting, and pricing. Conventional manual measurements and visual estimations are laborious and inaccurate. Our research leveraged RGB-D data to refine machine learning models and enhance the extraction and analysis of 2D, 3D, and colorimetric features for a more reliable estimation approach. The results demonstrate that integrating 3D and colorimetric features markedly improves the estimation accuracy, with notable success in mass estimation for LCC (R-2 = 0.913, ratio of performance to deviation (RPD) = 3.38) and robust volume predictions for both cabbage types (R-2 > 0.90, RPD > 3). However, challenges such as potential over-exclusion of outer leaves in LCC and the need for more advanced WC mass estimation techniques have been identified. Future work will focus on refining the feature extraction methods and assessing various imaging environments to enhance the precision of mass and volume predictions across different forms of KC.

Maintaining a healthy intestinal environment, optimal epithelial barrier integrity, and balanced gut microbiota composition are essential for the growth performance of weaning pigs. We identified Lactiplantibacillus argentoratensis AGMB00912 (LA) in healthy porcine feces as having antimicrobial activity against pathogens and enhanced short-chain fatty acid (SCFA) production. Herein, we assess the protective role of LA using a weaning mouse model with enterotoxigenic Escherichia coli (ETEC) infection. LA treatment improves feed intake and weight gain and alleviates colon shortening. Furthermore, LA inhibits intestinal damage, increases the small intestine villus height compared with the ETEC group, and enhances SCFA production. Using the Kyoto Encyclopedia of Genes and Genomes and other bioinformatic tools, including InterProScan and COGNIZER, we validated the presence of SCFA-producing pathways of LA and Lactiplantibacillus after whole genome sequencing. LA mitigates ETEC-induced shifts in the gut microbiota, decreasing the proportion of Escherichia and Enterococcus and increasing SCFA-producing bacteria, including Kineothrix, Lachnoclostridium, Roseuburia, Lacrimispora, Jutongia, and Blautia. Metabolic functional prediction analysis revealed enhanced functions linked to carbohydrate, amino acid, and vitamin biosynthesis, along with decreased functions associated with infectious bacterial diseases compared to the ETEC group. LA mitigates the adverse effects of ETEC infection in weaning mice, enhances growth performance and intestinal integrity, rebalances gut microbiota, and promotes beneficial metabolic functions. These findings validate the functionality of LA in a small animal model, supporting its potential application in improving the health and growth performance of weaning pigs.

This study aimed to evaluate the efficacy of Lactiplantibacillus argentoratensis AGMB00912 (LA) in reducing Salmonella Typhimurium infection in weaned piglets. The investigation focused on the influence of LA on the gut microbiota composition, growth performance, and Salmonella fecal shedding. The results indicated that LA supplementation significantly improved average daily gain and reduced the prevalence and severity of diarrhea. Fecal analysis revealed reduced Salmonella shedding in the LA-supplemented group. Furthermore, LA notably altered the composition of the gut microbiota, increasing the levels of beneficial Bacillus and decreasing those of harmful Proteobacteria and Spirochaetes. Histopathological examination showed less intestinal damage in LA-treated piglets than in the controls. The study also observed that LA affected metabolic functions related to carbohydrate, amino acid, and fatty acid metabolism, thereby enhancing gut health and resilience against infection. Short-chain fatty acid concentrations in the feces were higher in the LA group, suggesting improved gut microbial activity. LA supplementation enriched the population of beneficial bacteria, including Streptococcus, Clostridium, and Bifidobacterium, while reducing the number of harmful bacteria, such as Escherichia and Campylobacter. These findings indicate the potential of LA as a probiotic alternative for swine nutrition, offering protective effects to the gut microbiota against Salmonella infection.

Background Preventing post-weaning diarrhea (PWD) in weaned piglets is a crucial challenge in the swine production industry. The stress of weaning, dietary shifts from maternal milk to solid feed, and environmental changes lead to decreased microbial diversity, increased pathogen abundance, and compromised intestinal integrity. We have previously identified Lactiplantibacillus argentoratensis AGMB00912 (LA) in healthy porcine feces, which demonstrated antimicrobial activity against pathogens and enhanced short-chain fatty acid production. This research aimed to evaluate the efficacy of LA strain supplementation as a strategy to inhibit PWD and enhance overall growth performance in weaned piglets. Results LA supplementation in weaned piglets significantly increased body weight gain, average daily gain, and average daily feed intake. It also alleviated diarrhea symptoms (diarrhea score and incidence). Notably, LA was found to enrich beneficial microbial populations (Lactobacillus, Anaerobutyricum, Roseburia, Lachnospiraceae, and Blautia) while reducing the abundance of harmful bacteria (Helicobacter and Campylobacter). This not only reduces the direct impact of pathogens but also improves the overall gut microbiota structure, thus enhancing the resilience of weaned piglets. LA treatment also promotes the growth of the small intestinal epithelial structure, strengthens gut barrier integrity, and increases short-chain fatty acid levels in the gut. Conclusions The study findings demonstrate the promising potential of LA in preventing PWD. Supplementation with the LA strain offers a promising feed additive for improving intestinal health and growth in piglets during the weaning transition, with the potential to significantly reduce the incidence and severity of PWD.