Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno-functional additives. Differentiating between broad chemical categories and validated functional ingredients is critical. Many EPS are resistant to digestion; however, only those that meet the criteria established by the International Scientific Association for Probiotics and Prebiotics (ISAPP)-notably, selective utilization by host microorganisms that confer health benefits-are classified as prebiotics. This review examines the "EPS-microbiota-host axis," demonstrating how specific prebiotic EPS influence gut ecology to produce short-chain fatty acids (SCFAs). These metabolites regulate immunomodulatory and systemic metabolic homeostasis, which may have therapeutic benefits for conditions including diabetes and obesity. It is essential to differentiate microbiota-mediated effects from direct biological mechanisms associated with "bioactive EPS," including immune receptor modulation, which operate independently of fermentation and should not be equated with postbiotics. Beyond health, the structural complexity underpinning these activities confers significant techno-functional utility. We explore EPS as natural emulsifiers, rheology modifiers, and biodegradable packaging materials, emphasizing their stabilizing roles in dairy and bakery systems. Finally, we examine techno-economic barriers, particularly production scalability, that hinder widespread adoption and discuss the potential of synthetic biology to engineer "designer" polysaccharides. This synthesis clarifies the precise roles of microbial EPS as sustainable, multifunctional ingredients in developing next-generation healthy foods.

Background Extracellular DNA (eDNA) has traditionally been viewed as cellular debris or as a structural component contributing to the persistence of foodborne biofilms. However, emerging evidence suggests that eDNA plays a more active and functional role in microbial ecosystems. A deeper understanding of its physicochemical properties and biological functions is needed to reassess its significance in food systems. Scope and approach This review systematically examines the physicochemical characteristics of eDNA, including its polyanionic nature, electrostatic interactions, and cation-chelating capacity, and how these properties influence microbial behavior. The role of eDNA in regulating quorum sensing, stabilizing extracellular matrices, and mediating microbial interactions is discussed. Furthermore, its potential applications in food fermentation, safety, and engineering are critically evaluated. Key findings and conclusions eDNA is a dynamically regulated biopolymer that plays a critical role in microbial survival and functionality. It contributes to probiotic stress tolerance, autoaggregation, and gastrointestinal colonization, thereby enhancing fermentation performance. In addition, eDNA shows promise as a natural antimicrobial agent capable of disrupting pathogenic biofilms. Finally, it proposes the theoretical concept of eDNA as a tunable, biocompatible hydrocolloid, highlighting it as a promising frontier for future macroscopic food engineering and advanced encapsulation. Overall, this review proposes a paradigm shift by positioning eDNA as a multifunctional component with significant implications for food safety, fermentation, and advanced food engineering.

Lactiplantibacillus plantarum ND88, a human-derived strain with putative probiotic-associated traits, was taxonomically confirmed by whole-genome sequencing and comparative genomic analysis. Average nucleotide identity (ANI) analysis showed that ND88 clustered within the L. plantarum species group, sharing > 98

The development of probiotic strains has become a major focus in both academic and industrial research, driven by their health benefits and growing consumer demand. However, functional outcomes demonstrated under laboratory conditions often fail to align with the stability and large-scale performance required for industrial applications, creating a major obstacle to commercialization. This gap underscores the need for standardized evaluation frameworks that integrate scientific validation with industrial performance metrics. This review critically examines the probiotic development pipeline, encompassing strain screening, resilience-enhancing strategies, and global regulatory frameworks. Particular attention is given to the effects of production stressors such as heat, oxygen, and digestion on strain viability. Studies reporting up to a 31-fold increase in survival after heat shock and up to a 100-fold improvement through microencapsulation during drying are highlighted to illustrate both the potential and limitations of adaptive strategies. These findings reveal the strong strain specificity and inconsistent reproducibility of current approaches, offering important insights for strategic development. Furthermore, regulatory systems in the United States, European Union, Japan, Korea, and China are compared to emphasize how heterogeneity in classification, safety assessment, and functional substantiation complicates global market entry. This review delves into how harmonized evaluation frameworks and sustained collaboration between academia, industry, and regulatory authorities help to develop next-generation probiotics by integrating functionality, safety, stability, industrial application, and regulation parameters to achieve balanced progress in efficacy, safety, scalability, and economic feasibility.

Indian Lassi, a traditional yogurt-based fermented beverage, holds cultural, nutritional, and technological relevance, yet remains comparatively underrepresented in indexed scientific literature. This review synthesizes current evidence on Lassi’s composition and fermentation characteristics, emphasizing its probiotic potential and nutrient profile while clearly distinguishing findings derived from Lassi-specific studies from those extrapolated from related matrices such as yogurt and buttermilk. Potential health-related effects, including support for gut and immune function and contributions to cardiometabolic risk modulation, are discussed as hypothesized benefits inferred largely from broader fermented dairy research rather than confirmed Lassi clinical trials. The diverse variations of Lassi, from sweet and salty formulations to spiced desi buttermilk style beverages, are examined alongside regional and global adaptations and their implications for microbial ecology, sensory properties, and consumer acceptance. A bibliometric and text-mining analysis of indexed Lassi-related publications maps prevailing research themes, highlighting a concentration on product formulation, quality, and safety, with comparatively sparse human and mechanistic health studies. Emerging technological developments, including precision fermentation, starter culture optimization, and innovative preservation and packaging strategies, are evaluated in relation to microbial stability, regulatory expectations, and cultural authenticity. Collectively, the review identifies critical gaps, particularly the limited experimental validation of Lassi-specific functional and health outcomes, and outlines priorities for future work.

This study evaluated sorghum as a partial substitute for rice in Makgeolli brewing and compared fermentation characteristics between two saccharification agents, koji and nuruk. Makgeolli was prepared with 75% rice and 25% sorghum, and physicochemical properties and microbial communities were analyzed using culture-dependent and culture-independent (16S rRNA and ITS sequencing) methods. During fermentation, pH decreased below 3.5 in all treatments. Lactic acid bacteria exceeded 7 log CFU/mL in nuruk Makgeolli but were not detected in koji Makgeolli by culture-based methods, whereas 16S rRNA sequencing identified Firmicutes and lactic acid bacteria in both fermentations. ITS analysis showed Aspergillus spp. dominance in koji and Saccharomycopsis fibuligera in nuruk. Sorghum substitution did not significantly affect acidification or microbial succession. These results demonstrate that sorghum can be incorporated into Makgeolli without altering fermentation behavior and highlight the value of combining culture-dependent and sequencing approaches to characterize microbial dynamics.

Cranberry polyphenols reach the colon largely unmetabolized, where they interact with the gut microbiota to generate bioactive metabolites. However, few human studies have examined both the microbial and systemic metabolic responses to cranberry polyphenol intake, particularly in populations with metabolic risk. In this randomized, double-blind, placebo-controlled pilot study, 45 overweight or obese adults received either cranberry juice providing 54.5 mg/day of total polyphenols or a placebo for 6 weeks. Serum and urinary polyphenol metabolites were quantified via UPLC-MS/MS, and gut microbiota composition was assessed by 16S rRNA gene sequencing. Cranberry consumption significantly increased serum and urinary concentrations of catechol-O-sulfate and 4-hydroxyhippuric acid, indicating enhanced polyphenol absorption and metabolism. While no overall shift was observed in gut microbial alpha diversity, subgroup analyses revealed increased richness in obese participants and females. Cranberry consumption was associated with taxonomic shifts, including increased abundance of Anaerostipes, Eubacterium hallii group, and Eggerthella. Notably, Eggerthella was not detected at baseline but was detected after 6 weeks of cranberry consumption in 8 of 25 participants. Sparse partial least squares analysis showed a positive association between Eggerthella and serum 3-(3-hydroxyphenyl)propionic acid. These findings suggest a possible microbe-metabolite relationship associated with cranberry intake, although the observed associations are correlative and require further functional validation.

Socio-economic disparities, coupled with resource (e.g., water, fertilizers, arable land) constraints, and climate change have complicated the ability of current agri-food systems to feed a projected global population of 9.2 billion by 2040. These pressures have led to the intensification of agricultural management practices, and consequently, environmental degradation through soil loss, water pollution, loss of biodiversity, and greenhouse gas emissions. As such, there is a need to identify solutions that can reduce the environmental footprints while improving the productivity of agri-food systems. Artificial intelligence (AI)-driven technology has emerged as an option for optimizing agri-food systems. AI technology provides a suite of tools, e.g., machine learning, predictive modeling, Internet of Things (IoT) integration, robotics, that indicate a best-case scenario improvement in crop productivity by about 30% (for one study) along with up to 27% and 57% reduction in water and energy usage, respectively, for another study. However, some technical, socio-economic, ethical, and regulatory challenges still need to be overcome before the full potential of AI-driven technology in crop production can be realized. Concurrently, there are opportunities to improve the adoption of AI-driven technology through public-private partnerships, producer education, and a supportive policy framework. This review explores the challenges and potential opportunities of AI in promoting sustainable agriculture, while critically providing strategies for reducing the environmental footprint of this technology.

Background:Halitosis is driven by volatile sulfur compounds (VSCs) produced by anaerobic oral bacteria and commonly worsens with periodontitis. We investigated whether the probiotic complex Complex OK suppresses VSC pathways, modulates oral dysbiosis, and reduces inflammation. Materials and methods:Complex OK was evaluated in vitro for downregulating the VSC-related mgl gene and antagonism against malodor pathogens using a 1:1 co-culture of Lactobacillus gasseri HHuMIN D and Lacticaseibacillus paracasei OK. In vivo, ligature-induced periodontitis was created in 45 male Sprague-Dawley rats assigned to healthy control, periodontitis control, or low-, medium-, and high-dose groups (0.2, 2, and 20 mg/head/day, corresponding to approximately 10^7, 10^8, and 10^9 CFU/head/day, respectively) treated for 5 weeks. Endpoints included body weight, saliva secretion, tongue coating index (TCI), alveolar bone loss, systemic IL-1β, and oral microbial composition. Results:Complex OK reduced mgl expression and inhibited Streptococcus mutans (98.2%), Fusobacterium nucleatum (91.2%), Porphyromonas gingivalis (99.1%), and Prevotella intermedia (96.6%). High-dose supplementation increased body weight (329.02 ± 14.59 g) and saliva secretion (4.03 ± 2.06 mg), lowered TCI (6.40 ± 2.60), decreased Fusobacterium abundance, reduced IL-1β, and showed a non-significant trend toward reduced alveolar bone loss compared with periodontitis controls. Conclusions:Complex OK may represent a noninvasive probiotic strategy for modulating halitosis-associated molecular pathways, supporting oral microbiome balance, and reducing periodontal inflammation, with potential as an adjunctive therapy for periodontal care pending further clinical validation.

This study explored the utilisation of culture waste broth from probiotic production, specifically a Lactiplantibacillus plantarum cell-free supernatant (CFS). The decontamination ability of Lb. plantarum CFS against foodborne pathogens, specifically Salmonella Typhimurium and Listeria monocytogenes, was explored. The antimicrobial activity of CFS alone was negligible, despite its organic acid content, due to the presence of buffers and mildly acidic properties. However, a mild (45.C) heat treatment overcame these limitations and supported the synergistic application of CFS and mild heat (CFS-MH) as a novel decontamination approach. CFS-MH reduced S.Typhimurium counts by 5.14 +/- 0.16 log colony-forming units (CFU)/mL within 6 min. This inactivation effect was synergistic, as neither CFS nor mild heat treatment alone reduced S. typhimurium counts. However, CFS-MH did not eliminate L. monocytogenes. On radish sprouts, aerobic plate counts and coliform counts decreased by 2.19 and 2.98 log CFU/mL, respectively, after a 3-min CFS-MH treatment. This pathogen reduction was sustained over a 7-day refrigerated storage period. Microbiome analysis revealed a decrease in Enterobacteriaceae immediately following CFS-MH treatment. These findings suggest that byproducts from probiotic production, particularly waste broths, can be repurposed as control agents for foodborne pathogens when used with mild heat. The study also evaluated the economic potential of using waste broth as a sanitiser for reducing foodborne pathogens, as well as current research trends, to propose a sustainable process design. Herein, an upcycling strategies for prebiotic waste broth are presented that offer both a method for pathogen control and an economically valuable upcycling opportunity. Collectively, the findings provide a comprehensive roadmap for enhancing the sustainability of probiotic production by integrating up /recycling processes throughout the waste broth cycle.

Background: Kimchi, a traditional Korean fermented food, is globally recognized for its dynamic microbial succession, diverse bioactive metabolites, and potential health benefits. However, global kimchi production faces challenges related to climate change, ingredient variability, and regulatory standards, highlighting the need for modern scientific and policy approaches. Scope and approach: This review integrates insights from omics technologies, AI-assisted bibliometric mapping, and comparative fermentation studies to explore the mechanisms underlying kimchi's health effects and to identify research trends and gaps. It also examines the impacts of environmental factors on microbial communities and evaluates strategies for globalizing kimchi production while preserving its cultural identity. Codex standard modernization is discussed to reflect the diversity of worldwide kimchi manufacturing practices. Key findings and conclusions: Multi-omics reveal how lactic acid bacteria succession shapes metabolite profiles and health effects, guiding precision fermentation and starter design. Climate and agriculture data highlight napa cabbage risks, while CRISPR breeding offers climate-resilient crops. AI-enabled fermentation modeling enables predictive quality control and scalable production. Together with Codex modernization, these insights outline a roadmap for safe, reproducible, and globally adaptable kimchi. Kimchi exemplifies how a traditional food can unite modern science and policy to serve as a model for future functional foods worldwide.

Halitosis, or bad breath, is associated with oral microbial imbalances and the production of volatile sulfur compounds (VSCs). While existing treatments target pathogenic bacteria or oral health indicators, they may not address the underlying systemic complexity. This study explored the efficacy of Complex OK oral probiotics containing Lactobacillus gasseri HHuMIN D and L. paracasei OK in mitigating halitosis by evaluating VSC levels and metabolic markers. A 12-week, randomized, double-blind, placebo-controlled clinical trial was conducted involving 80 participants, 70 of whom completed the study in South Korea (KCT0009894). The participants were selected based on the presence of 2 of 3 pathogenic oral bacteria (F. nucleatum, P. gingivalis, and P. intermedia) and baseline VSCs > 2.0 ng/10 mL. Exclusion criteria included systemic diseases, recent antibiotic/probiotic use, and severe dental conditions. Oral health, VSCs, and metabolic markers were assessed using paired t-tests, ANCOVA, and Wilcoxon rank-sum tests. Despite unchanged oral health indicators and levels of harmful bacteria, probiotic supplementation showed efficacy in maintaining microbial balance. Significant reductions in H₂S and total VSCs were observed in the experimental group compared to the placebo (P < 0.05). No significant changes were observed in oral health indices or levels of harmful oral bacteria, but the experimental group showed a significant decrease in blood glucose (P = 0.009) and an increase in phosphorus levels (P < 0.05). This study provides the first published evidence linking systemic metabolic regulation to halitosis reduction, suggesting that probiotics mitigate bad breath through glucose and phosphorus metabolism rather than by direct bacterial inhibition. Further research is needed to confirm these findings and to explore the underlying mechanisms.

Indian Lassi, a traditional yogurt-based Indian fermented beverage, holds significant cultural, nutritional, and technological relevance. Originating from the Punjab region, Lassi integrates deep-rooted historical and spiritual values, demonstrating the mixture of ancient Ayurvedic practices and modern biotechnological advancements. This review examines Lassi's composition, highlighting its probiotic potential, nutrient profile, and health benefits, including improved gut health, immune function, and reduced risk of chronic diseases. The diverse variations of Lassi, from sweet and salty to spiced desi buttermilk, are explored, alongside their regional and global adaptations. Technological advancements, including precision fermentation and innovative preservation methods, are transforming Lassi production to meet rising consumer demand for functional, low-calorie, and sustainable foods. Despite its growing global presence, challenges in microbial stability, regulatory compliance, and cultural authenticity remain. This article underscores the need for further research to enhance Lassi's probiotic functionality and expand its acceptance in international markets, establishing it as a cornerstone in the global functional beverage industry.

Land management practices can influence soil physicochemical properties, and these properties regulate microbial community composition and diversity. The objective of this study was to determine the effects of cover crops (CCs) on soil physicochemical and biological properties over 3 years. This study was conducted in a Rhodic Paleudalf using a split-split plot experimental design with vegetative management (CCs vs. no cover crop [NC]) as the whole plot factor. The study used a multi-species mix of CCs including barley (Hordeum vulgare L.), flax (Linum usitassimum), triticale (Triticale hexaploide Lart.), winter wheat (Triticum aestivum L.), oats (Avena sativa), winter peas (Lathyrus hirsutus L.), hairy vetch (Vicia villosa Roth.), and crimson clover (Trifolium incarnatum L.). Soil samples were collected during 2021 and 2023 at 0-10, 10-20, and 20-30 cm soil depths and analyzed for soil physical, chemical, and biological properties. After three years, soil organic carbon (SOC), volumetric water content (theta), total N, P, and Mg were 54 %, 17 %, 118 %, 210 %, and 28 % greater, respectively, under CC compared with NC management. These CC-linked improvements in soil properties resulted in significantly greater soil microbial biomass (22 %), total phospholipid fatty acids (8 %), arbuscular mycorrhizal fungi (34 %), and fungi (22 %) than NC management. Over time, CC usage improved nutrient cycling and microbial diversity, while also causing a shift from aerobic to anaerobic microorganisms by increasing theta. Finally, CCs improved measured soil health indicators in addition to enhancing indicators of soil resilience and these benefits persisted over 3 years.

Urinary tract infections (UTIs) are common bacterial infections that are predominantly caused by uropathogenic Escherichia coli. Chronic recurrence of UTIs, particularly in women, seriously affects the quality of life of infected individuals. Antibiotics are still the first-line treatment for UTIs; however, side effects and increasing antibiotic resistance emphasize the need for alternative therapies. In this study, we explored the in vitro and in vivo anti-E. coli effects of heat-inactivated Lactobacillus helveticus GUT10, L. salivarius HHuMin-U, and their combination. In lipopolysaccharide (LPS)-induced human urinary bladder cancer T24 cells, all probiotic treatments suppressed the expression of pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6), cyclooxygenase 2 (COX2), and prostaglandin E2 (PGE2) by inhibiting the upregulation of NF-κB signaling and the production of reactive oxygen species (ROS). In an E. coli-induced UTI rat model, a significant alleviation of damage to the bladder and urethral mucosa by the two Lactobacillus strains in protective and treatment studies was accompanied by a decrease in the E. coli load in the bladder and urine and an increase in lactobacilli in the bladder. Thus, the probiotic mixture has potent protective and therapeutic effects and shows promise as a nonantibiotic approach for UTI treatment.

Butyryl-fructooligosaccharides (B-FOSs) are prebiotic derivatives synthesized by ester-linked conjugation of fructooligosaccharides (FOSs) with butyrate, exhibiting enhanced prebiotic capabilities over conventional FOSs. However, their therapeutic mechanisms remain incompletely characterized. Our in vitro analyses revealed that B-FOSs resist gastrointestinal digestion and undergo fecal microbial fermentation, indicating their capacity to deliver butyrate to the colon. By integrating in vitro fecal fermentation with 3D colonoids derived from Lgr5+ intestinal stem cells, we systematically explored B-FOS-mediated microbiota-metabolite interactions. Organoid proliferation and viability were enhanced by B-FOS metabolites and a reshaped gut microbiota, which also counteracted liposaccharide (LPS)-induced epithelial disruption by upregulating ZO-1 and MUC2 expression. Notably, B-FOS-fermented supernatants demonstrated superior barrier-protective efficacy than was achieved using equivalent doses of butyrate, suggesting effects of other microbiota-derived metabolites. The B-FOS-modulated microbiota outperformed bacterial controls in terms of MUC2 and ZO-1 production, with Weissella identified as a critical degrader driving B-FOS metabolism and mucin biosynthesis.

A combination of ultrasound and freeze-thaw treatments was used to extract water-soluble polysaccharides (CWP) from chickpea (Cicer arietinum L.), a nutrient-dense legume rich in dietary fiber and bioactive compounds. The result was an enhanced extraction yield of up to 13.76 % and improved antioxidant properties, as indicated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging rates of 59.66 % and 70.49 %, respectively. Assessment of the physicochemical and digestive characteristics of CWP using in vitro simulated digestion and fermentation models confirmed that CWP underwent partial degradation during simulated saliva-gastrointestinal digestion and was further utilized by gut microbiota during fecal fermentation. CWP promoted 1.6-fold and 1.1-fold increases in short-chain fatty acid production compared to blank and positive (inulin) controls, respectively. CWP also supported the growth of probiotic bacteria, including Bifidobacterium spp. and butyrate-producing species (i.e., Blautia spp.). These findings highlight the potential of CWP as a functional food ingredient with gut health benefits.

Soil hydraulic and physical properties can be influenced by various land management practices, and they determine water movement and storage within the vadose zone, with both agronomic and environmental effects. The objective of this study was to evaluate the effects of two such practices (no-till [NT] and cover crops [CCs]) on soil hydraulic (e.g., saturated hydraulic conductivity [Ksat], and water retention) and physical (e.g., bulk density [BD], pore size distribution, air-filled pore spaces [AFPSs], and water-filled pore spaces [WFPSs]) properties. The CCs used included crimson clover (Trifolium incarnatum L.), hairy vetch (Vicia villosa Roth.), winter peas (Lathyrus hirsutus L.), oats (Avena sativa), winter wheat (Triticum aestivum L.), triticale (Triticale hexaploide Lart.), flax (Linum usitassimum L.), and barley (Hordeum vulgare L.). Soil samples were collected and analyzed during 2021 and 2022 right before CC termination at 0- to 10-cm, 10- to 20-cm, and 20- to 30-cm depths. Results showed that, during 2021 and 2022, BD was 18% and 14% higher, respectively, under NC compared with CC management, while Ksat was 2.2 and 1.9 times higher, respectively, under CC compared with NC management. Further, the non-capillary pores were significantly (p >= 0.05) higher under CC compared with NC management during both years of study. As a result, the majority of the total pores under CCs were filled with air, while the majority of total pores under NC management were filled with water. Therefore, this CC mix may be useful in lengthening the growing period during wet seasons by increasing air-filled pore spaces. NT cover crops (CCs) significantly lowered BD and increased saturated hydraulic conductivity compared with no cover crop management. During 2 years, the van Genuchten alpha and n parameters were higher under CC management. CCs improved the proportion of capillary and non-capillary pores. CCs increased the proportion of total pores filled with air. Under CC management alone, most soil properties were similar during 2 years.

Chickpea albumin has rich contents of essential amino acids, high protein bioavailability and pronounced antioxidant activity. As reported previously, chickpea albumin peptides (CAP) significantly increased the abundance of Bifidobacterium during the in vitro fecal fermentation. However, the mutual relationship between CAP and Bifidobacterium growth remains unclear. In this study, peptide sequences in CAP were identified by LC-MS/MS, and CAP fractions (F1, F2, and F3) were further separated by Sephadex G-15 chromatography. Moreover, F3 most significantly promoted the growth of Bifidobacterium animalis subsp. lactis BB-12 (BB-12), and 66 peptides were newly generated after the 24-h fermentation. The abundance of potential antioxidant peptides predicted by the UniDL4BioPep model was approximately 71.43%, which explained the enhancement of F3 antioxidant activities after fermentation by BB-12. These findings indicated that F3, which shows strong antioxidant and prebiotic effects, can be utilized for functional foods or additives for industrial production of Bifidobacterium.