Vitamin B2 (riboflavin) is essential for cellular growth, energy production, and redox potential. Certain lactic acid bacteria (LAB) can synthesize B2 in low levels in fermented products, however it is mostly retained inside the cell. This study aimed to develop B2-enriched soymilk by fermenting with B2-producing probiotic Lactiplantibacillus plantarum strains and traditional starter culture Lactobacillus acidophilus NCIM2902. Using the central composite design approach, processing parameters were optimized for enhanced B2 content and probiotic count. Six independent variables were assessed: temperature (A: 35–45 °C), pH (B: 4–6), time (C: 3–18 h), and inoculum size for strains L. plantarum MTCC 25432 (D: 1–2

The dairy industry is grappling with significant challenges in managing effluent due to environmental concerns and stringent regulatory demands, necessitating innovative solutions. The paper investigates how microbial engineering is transforming the treatment of dairy wastewater, offering advanced methods to minimize environmental impact and enhance sustainability. It delves into the current challenges faced by the dairy industry, such as regulatory compliance and the limitations of traditional treatment technologies, and introduces microbial engineering as a promising solution for effluent management. Microbial engineering leverages genetic engineering techniques and microorganisms to enhance the efficiency of treatment processes like bioaugmentation and bioremediation. The environmental and economic benefits of microbial engineering, highlighting its potential to reduce pollution and lower operational costs for the dairy industry. The specific figures can vary based on factors like farm size and location, studies suggest that microbial engineering can reduce wastewater pollution by up to 50

Whey protein-based beverages are popular because of their many health benefits, high protein, pleasant flavor and vibrant hue. The hue of protein beverages is the most reliable barometer of how various quality characteristics will influence buyers' decisions. Protein beverages are typically processed using conventional thermal treatment, which diminishes their nutritional content and alters their appearance. Controlling the protein beverage quality and approximating the nutritional change can be achieved by examining microbial load during storage. This study analyzed the total microbial load such as coliform, yeast and molds of protein beverages, along with the impacts of various thermal (microwave, retort-pasteurization) and nonthermal (ultrasonication) treatments. The microbiological evaluation of the protein beverage was carried out at regular intervals (weekly) during the storage period under refrigeration and room temperature. In results, the protein beverage remained good in terms of overall acceptability and maintained the quality up to 90 days and 65 days after thermosonication treatment and was stored at refrigerated temperature (4 degrees C) followed by room temperature (28 degrees C) respectively. Hence, this study focuses on maximizing the shelf-life efficiency and maintaining protein beverage quality by using thermal and non-thermal procedures in tandem.

In the present study, encapsulated strain Lactiplantibacillus rhamnosus NCDC 347 was used to prepare a novel whey protein-based beverage. The encapsulation process utilized skimmed milk powder matrix and evaluated strain viability, physico-chemical properties, sensory assessment, and shelf-life stability. Encapsulated L. rhamnosus NCDC 347 within skim milk powder maintained viability at 8.0 log CFU/g, forming spherical microcapsules with 1-12 mu m concavities. Probiotic addition to whey protein beverages maintained pH and acidity within desired ranges. Physico-chemical analysis showed protein content of 8.71 +/- 0.21 % to 10.05 +/- 0.42 %, fat content of 0.56 +/- 0.24 % to 0.67 +/- 0.13 %, viscosity of 5.14 pa/s, and total soluble solids (TSS) of 14.42 +/- 0.31 to 16.16 +/- 0.23 degrees Brix. The shelf-life study revealed that the beverage remained stable for up to 90 days with no significant changes (p > 0.05) in sensory analysis. The sensory analysis scored the test sample's acceptability at 7.3 +/- 0.41. The protein-rich probiotic drink exhibited favorable sensory qualities. Overall, incorporating encapsulated probiotic strain L. rhamnosus NCDC 347 into whey protein beverages could address daily protein requirements and enhance health.

Riboflavin (Vitamin B2) is an essential vitamin and a microbial metabolite produced by some lactic acid bacteria (LAB). This investigation aims to study the overproduction of riboflavin in selected Lactiplantibacillus plantarum strain by using the one factor at a time (OFAT) tool coupled with the Fuzzy Inference System (FIS) and its validation through fermentative production in semi-defined media. Out of three Lactiplantibacillus strains used in this study, the maximum riboflavin producing strain was selected based on its ability to grow and produce higher levels of riboflavin. In results, Lactiplantibacillus plantarum strain MTCC 25432 was able to produce 346 µg/L riboflavin in riboflavin deficient assay medium and was investigated further. By using the OFAT–fuzzy FIS system, casamino acid in the range of 5–20 g/L, GTP 0.01–0.04 g/L, sodium acetate 5–15 g/L, and glycine 5–15 g/L were used to predict their effect on riboflavin production. The conditions optimized with modeling showed a 24% increment in riboflavin production (429 µg/L) by Lactiplantibacillus plantarum MTCC 25432 vis-a-vis the unoptimized counterpart (346 µg/L). In conclusion, an FIS-based predictive model was effectively implemented to estimate the riboflavin within an acceptable limit of 3.4%. Riboflavin production enhancing effects observed with various levels of sodium acetate, casamino acid, and GTP could be useful to re-design matrices for riboflavin production.

Consumption of probiotics, which are beneficial live microorganisms, has received a lot of attention because of their potential to improve health and wellness. Robust quality control measures are necessary to ensure the safety of probiotics and maximize their health effects. This review delves into the topic of quality management in probiotics, highlighting the significance of sticking to strict guidelines from manufacture to storage to distribution. Probiotic quality standards, Good Manufacturing Practices (GMP) implementation, quality control and testing techniques, and documentation and traceability systems are all discussed in detail. The importance of taking precautions to avoid microbial contamination, meeting all applicable regulations, and clearly marking and packaging probiotic products is also emphasized. In addition, it reviews the clinical evidence supporting the possible health advantages of probiotics and investigates the processes through which probiotics enhance health. The review continues by stressing the significance of educating and informing consumers about probiotics and their proper use in order to maximize health benefits. Probiotics' potential health benefits can be maximized and consumer faith in these helpful microbes can be bolstered by adopting thorough quality management measures to ensure their safety, efficacy, and consistency.

Osteoporosis is a systemic condition of the skeleton that leads to diminished bone mass, a breakdown in the bone tissue's microscopic architecture, and an elevated risk of breaking a bone. The elderly and women particularly after menopause are disproportionately affected, and the condition generally stays undiagnosed until a broken bone causes severe pain and immobility. Causes of osteoporosis include low bone mass, more than normal bone loss, changes in hormone levels (decreased estrogen or testosterone), certain diseases and therapies, and lifestyle factors like smoking and inactivity. The spine, hip, and forearm are particularly vulnerable to osteoporosis-related fractures. The purpose of this article is to present a thorough understanding of osteoporosis, including the disease's connection to bone density in humans, and the major part played by genetic pathways and gut flora. The causes of osteoporosis, the effects of aging on bone density, and why some groups experience a higher incidence of the disease than others are investigated. The paper also includes animal and human experiments investigating the link between gut flora and osteoporosis. Finally, it looks to the future and speculates on possible developments in osteoporosis prevention and therapy.