The effect of solid-state fermentation by Rhizopus oligosporus RT-3 on the nutritional and functional properties of soybean meal (SBM), wheat germ (WG), and their mixtures (2SBM-1WG, 1SBM-1WG, and 1SBM-2WG) was investigated. During fermentation, the contents of protease, α-galactosidase activity, soluble protein, peptide ( < 10 kDa), glucose, galactose, antioxidants, phenolic acids, and aglycones isoflavones increased in all samples. In contrast, anti-nutritional factors such as stachyose, raffinose, trypsin inhibitor activity, and glucoside isoflavones decreased significantly. The volatile compound analysis identified 53 compounds, including 12 alcohols, 7 aldehydes, 4 esters, 6 ketones, 15 acids, and 9 other compounds in the fermented and non-fermented samples, the addition of wheat germ improved the taste and flavor by increasing the ester content, especially ethyl decanoate, ethyl octanoate, and hexamethyl methyl, Meanwhile, fermentation decreased the 1-hexanol level from soybean meal. The fermented 1SBM-1WG blend showed the most favorable flavor and a well-balanced nutritional value. Metabolic profiling of fermented (1SBM-1WG) and non-fermented (NF-1SBM-1WG) samples revealed 1506 metabolic peaks. Among these, 20 differential metabolites were significantly affected by fermentation (P-value < 0.05; VIP = 1.165). This comprehensive analysis reveals that the 1SBM-1WG ratio represents the optimal substrate formulation for fermentation, providing a balanced nutritional profile and improved functional properties.

Conventional solid-state fermentation is often limited by heterogeneous mass transfer and poor process controllability. 3D printing offers a novel strategy to optimize fermentation by enabling precise structural design of the substrate. In this study, Neurospora intermedia was used to ferment soybean meal (SM) and okara (OK) substrates fabricated via 3D printing, systematically evaluating the effects of printed structures on hyphal growth and metabolite accumulation. By adjusting model height and infill density, the 3D-printed matrices exhibited distinct microstructural characteristics that significantly influenced hyphal spatial distribution and fermentation activity. Compared with conventional SSF, the 3D-printed structures not only promoted uniform mycelial colonization and enhanced metabolic activity—raising soluble protein content to (57.39 ± 1.6) mg/g and ergothioneine accumulation to (391.82 ± 4.3) mg/kg—but also delayed spore formation, resulting in lower early accumulation of carotenoids. Morphological and microstructural analyses indicated that N. intermedia preferentially grew along the printed scaffold within the matrix, enhancing gas exchange, improving nutrient availability, and forming interconnected mycelial networks that reinforced structural stability and improved the texture of the fermented products. These findings demonstrate that rationally designed 3D-printed structures can effectively regulate oxygen diffusion pathways and the spatial organization of nutrients and microbes, providing a tunable platform for the valorization of agro-industrial by-products such as SM and OK. This study highlights the potential of 3D printing to optimize SSF performance and develop structurally guided, sustainable food bioprocessing systems.

This study compared the anti-vertigo effects of fermented (FGE) and unfermented (UFGE) G. elata ultra-fine powder in terms of behavioral indicators and blood biochemical parameters using a mouse model of motion sickness. Results demonstrated that FGE significantly reduced vertigo response index, prolonged rotarod retention time, and increased free movement distance/frequency. It also decreased the serum levels of 5-hydroxytryptamine (5-HT), acetylcholine (ACH), histamine (His), blood urea nitrogen (BUN), and lactic acid, the effect being more pronounced than that of UFGE. UPLC-Q-Orbitrap MS analysis identified 39 blood-absorbed components, and 6 core bioactive compounds and 53 potential targets for the treatment of vertigo were selected. Network pharmacology revealed that the anti-vertigo mechanism of FGE may be related to the fact that through target proteins including TP53, GRB2, HIF1A, MAPK1, and ESR1, gastrodin, p-hydroxybenzyl alcohol, m-hydroxybenzoic acid, arachidonic acid, 4,4’-methylenediphenol and tricin regulated oxygen homeostasis, alleviated oxidative stress, improved hemorheology, and modulated lipid metabolism.

The changes in the main active ingredients and sensory quality of Gastrodia elata during liquid-state fermentation with the traditional Kombucha consortium were analyzed in the study. The results showed that the total acid concentration of the fermentation broth increased, and consequently the pH decreased after 5 days of fermentation, among which acetic acid and succinic acid increased most obviously. Fermentation with the Kombucha consortium significantly increased the contents of total polyphenols, total flavonoids and p-hydroxybenzyl alcohol. The volatile components of the fermentation broth were analyzed by electronic nose combined with solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). It was found that many flavor substances were produced through the fermentation process. Sensory evaluation indicated that Kombucha consortium fermentation significantly reduced the unpleasant odor of G. elata and imparted it a fruity flavor. This study provides a theoretical basis and technical support for the in-depth development and utilization of G. elata.

In this study, we assessed the ameliorative effect of dietary intervention with freeze-dried tempeh powder prepared using different processes on protein malnutrition in BALB/c mice by blood biochemical analysis, histopathological assays and intestinal microbiota 16S rDNA metagenomics technology. The results showed that compared with the low-protein diet feeding group, the levels of albumin, total protein, hemoglobin (HB), insulin growth factor-1 (IGF-1), blood urea nitrogen (BUN) and aspartate aminotransferase (AST) in the serum of protein-malnourished mice fed freeze-dried tempeh powder returned to the normal level, the uniformity, richness and diversity of intestinal flora were improved, the relative abundance of beneficial bacteria such as Lawsonicacter increased, and the relative expression of a variety of genes increased, indicating that fed freeze-dried tempeh powder regulated life processes such as protein metabolism. In conclusion, freeze-dried tempeh powder can significantly ameliorate protein malnutrition in mice, and its effect is comparable to that of complete protein (casein) at the same mass.

Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheological properties, and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated. The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation. The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures, low pH, sunlight, and UV-365 nm than the free curcumin, indicating that the KBC after high-pressure homogenization improved the stability of the CPE. The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin. The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.

In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and reused for more than 100 times. The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use. The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel. The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling. The stability of LAB hydrogel was evaluated by reuse experiments. The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter. In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.

Fungi contamination is an important factor affecting the quality and commercial value of fermented milk. Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative. In this study, the microbiological quality of fermented milk of different brands retailed in China and the antimicrobial activity of vanillin were investigated. A total of 27 fermented milk samples were purchased and evaluated. Fungal isolates obtained were characterized by DNA sequencing of the internal transcribed spacer (ITS) region. The effects of vanillin on the growth of fungi were studied by plate dilution method, radical colony diameter, and mycelium biomass. The result showed that 14.8% of the samples were contaminated with three different species of fungi with Cladosporium spp. being the most predominant fungal contaminant. The study further showed that vanillin had significant inhibitory activity against the growth of the fungi species. The cell number, radical colony diameter, and the mycelium biomass of the fungal contaminant were significantly reduced by the inhibitory action of the vanillin. The study thus provides reliable data evidence that will help relevant stakeholders in the fermented milk industries to improve their quality control strategies and consider vanillin as a bio-preservative with the potential to increase the shelf-life and safety of fermented milk.

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol reduction; growth at different conditions such as temperatures (25, 30, 37 and 42 ℃), low pH (1.2, 1.5, 2.0 3.0, and 7.0), bile salts (0%, 0.25%, 0.5%, 1% and 2%) high-sucrose stress (2%, 10%, 20%, 40% and 60%); and in-vitro survival in gastric and intestinal environments. Results showed that the yeast strain has a cholesterol-lowering capacity of 45% ± 2%, grew at temperature of 37 ℃ and is resistant to pH 1.5, 2% bile and 40% sucrose solution, could survive in simulated gastric and intestinal environments. The physicochemical characteristics of the fermented beverages were also evaluated, which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol. Furthermore, the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities. Therefore, the findings of this research provide strong evidence that S. davenportii Do18 has good fermentation properties, can be a potential starter in food and beverage fermentation.