Bacteria, yeast, and microalgae serve as catalysts in producing several food components, such as enzymes and nutraceuticals. The current trend for natural ingredients has significantly increased the demand for microbially-derived flavours, colours, and enzymes and their large-scale bioprocessing. It is, therefore, crucial that microbes are exploited as bio-factories for the continuous production of their metabolites like organic acids, enzymes, proteins, vitamins, antibiotics, and hydrocolloids. It has been shown that lactic acid bacteria, in particular Lactococcus lactis, make the best cell factories to manufacture these vital nutraceuticals. In recent years, researchers have discovered that bacteria are also a significant source of terpenes, crucial components of many medications and food additives. Furthermore, diseases including protein energy malnutrition (PEM), anaemia, diarrhoea, cancer, obesity, ulcerative colitis, Crohn’s disease, irritable bowel syndrome, and gluten-treatment-resistant celiac disease can all benefit from the use of microorganisms as adjuvant therapy.

Predictive modeling of microbial behavior in food is a critical tool for assessing and mitigating potential risks in the food industry. Such models are developed based on mathematical algorithms and empirical data, providing valuable insights into the behavior of microorganisms in various food products and processing conditions. These models must be rigorously validated to ensure their accuracy and applicability to specific cases. The integration of predictive modeling into food safety and hazard analysis offers several advantages, including the ability to forecast microbial growth, identify critical control points, and optimize preventive measures. By leveraging these models, the food industry can proactively manage and reduce the risk of foodborne illnesses, ensuring the safety of consumers. Moreover, predictive modeling aligns with the principles of Hazard Analysis and Critical Control Points (HACCP), contributing to a systematic and science-based approach to food safety.This comprehensive review delves into multiple facets of microbial influence in the food industry. It begins by emphasizing the pivotal role of microbes in food products. It then explores the application of predictive modeling to assess microbial growth and predict microbial behavior. The review does not shy away from discussing the drawbacks associated with predictive modeling in the context of food safety and hazard analysis. Furthermore, the review underscores the significance of developing and implementing predictive modeling to enhance the quality and safety of food products. It provides a comprehensive overview of how predictive modeling can be utilized as part of a systematic approach to ensure food safety.

Listeriosis is a severe disease caused by the foodborne pathogen Listeria monocytogenes, posing a significant risk to vulnerable populations such as the elderly, pregnant women, and newborns. While relatively uncommon, it has a high global mortality rate of 20–30

We report complete genome sequence of Lactiplantibacillus plantarum BBC32B, which was isolated from human feces sample and submitted to Microbial-Type Culture Collection (MTCC), India with deposition number MTCC 25432. The bacteria from Lactobacillaceae family contained 3,411,152 bp; 3,425 protein coding genes, sharing 69.67% average nucleotide identity with closest species of Lactobacillus brevis ATCC367.

Microencapsulation is an optimistic method for the delivery of live microbial cells through different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus plantarum MTCC 25,432 was encapsulated using a spray drying technique with different wall materials including Inulin, maltodextrin (MD), and MD + Inulin (1:1). The obtained spray dried powder was investigated for probiotic viability, encapsulation efficiency, particle size, water activity, moisture content, hygroscopicity, bulk and tapped densities, storage stabilities, Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Besides this, the viability of the free and encapsulated probiotic cells was tested under simulated gastric and intestinal fluid conditions. In the results, microcapsules produced with the combination of MD + Inulin showed higher dry powder yield (36.5

Vitamin enrichment in fermented dairy products through the intervention of vitamin-producing probiotic strains during fermentation is a novel approach in the field of probioceuticals. In this study, riboflavin-enriched yogurt-based fermented milk was prepared by mixing 1% (v/v) riboflavin-producing strain [1.2 × 108 CFU/mL of Lactiplantibacillus plantarum MTCC 25432 or L. plantarum MTCC 25433 or L. plantarum MTCC 25434] with 2% (v/v) traditional yogurt cultures [Streptococcus thermophilus NCDC 295 and L. delbrueckii subsp. bulgaricus NCDC 293; each of 1.3 × 107 CFU/mL]. The yogurt-based fermented milk prepared with traditional yogurt cultures (2%, v/v) was served as a control. The prepared yogurt-based fermented milk samples were analyzed and compared for riboflavin content, antimicrobial activity, physicochemical, and functional properties. As a result, the yogurt-based fermented milk prepared with L. plantarum MTCC 25432 produced a significantly higher amount of riboflavin (2.49 mg/L) as compared with MTCC 25433 (2.33 mg/L), MTCC 25434 (2.14 mg/L), and control (1.70 mg/L). The probiotic supplementation to yogurt cultures maintained the pH and titratable acidity in the range of 4.1–4.4 and 1.0–1.05% (lactic acid/100 mL), as recommended by Indian yogurt standards. The rheological, texture, and antimicrobial properties of yogurt-based fermented milk were enhanced with the addition of riboflavin-producing probiotic strains. Moreover, all yogurt-based fermented milk samples prepared in this study were acceptable as per the sensory evolution scores. In conclusion, the use of riboflavin-producing L. plantarum strains along with standard yogurt cultures could be the best approach to enhancing riboflavin content in yogurt-based fermented milk and fulfilling the daily riboflavin requirement in humans.