The development of microbial-based products requires certain criteria for them to be successfully commercialized. The product must meet the following desirable criteria: effectiveness, contamination free, stability, c...The development of microbial-based products requires certain criteria for them to be successfully commercialized. The product must meet the following desirable criteria: effectiveness, contamination free, stability, cost-effectiveness, and a prolonged shelf life. Controlling the drying process is crucial for ensuring the stability and durability of the product. The traditional approach, which involved mechanical and natural drying, led to decreased productivity and quality. The objective of this research endeavour was to achieve a dry process enhancement while preserving the microbial quality of Trichoderma asperellum (M103). The temperature and relative humidity during the drying period were monitored under two conditions: with and without a dehumidifier. The results demonstrate that the dehumidifier increases drying period efficiency by up to 63%.展开更多
Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,widely shared among developing low-and middle-income African countries.While deficiencies of calcium,iron,vitamin A,zinc,...Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,widely shared among developing low-and middle-income African countries.While deficiencies of calcium,iron,vitamin A,zinc,and selenium have been counteracted mainly by implementing mandatory food fortification programs,little attention was given so far on strategies to decrease inadequate intake of water-soluble B-group vitamins.In this review,we summarize the physiological role of B-group vitamins,and discuss the approaches commonly used to tackle their deficiencies in Africa,namely(i)dietary diversification,(ii)supplementation,and(iii)fortification,with the main focus being here the microbial-based biofortification of food.We report the increasing evidence of plant-based African fermented foods as important sources of these vitamins and how microbial-based biofortification strategies may enhance their content and bioavailability during plant-based fermentation,especially seen for folate(vitamin B9),riboflavin(vitamin B2),and cobalamin(vitamin B12).The selection of pro-technological functional microbial strains from spontaneous fermentation and/or unconventional food matrices,the employment of vitamin overproducing lactic acid bacteria,as well as the implementation of adequate food processes are promising tools that could be implemented in the production of staple home-made fermented foods to counteract B-group vitamins deficiencies.Further research is needed to explore the biotechnological potential of underexploited indigenous microbial strains and the impact of fortified foods on gut host health.展开更多
文摘The development of microbial-based products requires certain criteria for them to be successfully commercialized. The product must meet the following desirable criteria: effectiveness, contamination free, stability, cost-effectiveness, and a prolonged shelf life. Controlling the drying process is crucial for ensuring the stability and durability of the product. The traditional approach, which involved mechanical and natural drying, led to decreased productivity and quality. The objective of this research endeavour was to achieve a dry process enhancement while preserving the microbial quality of Trichoderma asperellum (M103). The temperature and relative humidity during the drying period were monitored under two conditions: with and without a dehumidifier. The results demonstrate that the dehumidifier increases drying period efficiency by up to 63%.
基金Project code PE0000003,Concession Decree No.1550 of October 11,2022 adopted by the Italian Ministry of University and Research,CUP D93C22000890001,Project title“Research and innovation network on food and nutrition Sustainability,Safety and Security-Working ON Foods”(ONFoods)the beneficiary of a grant by University of Milan in the framework of‘Linea 2-A.2022”.
文摘Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,widely shared among developing low-and middle-income African countries.While deficiencies of calcium,iron,vitamin A,zinc,and selenium have been counteracted mainly by implementing mandatory food fortification programs,little attention was given so far on strategies to decrease inadequate intake of water-soluble B-group vitamins.In this review,we summarize the physiological role of B-group vitamins,and discuss the approaches commonly used to tackle their deficiencies in Africa,namely(i)dietary diversification,(ii)supplementation,and(iii)fortification,with the main focus being here the microbial-based biofortification of food.We report the increasing evidence of plant-based African fermented foods as important sources of these vitamins and how microbial-based biofortification strategies may enhance their content and bioavailability during plant-based fermentation,especially seen for folate(vitamin B9),riboflavin(vitamin B2),and cobalamin(vitamin B12).The selection of pro-technological functional microbial strains from spontaneous fermentation and/or unconventional food matrices,the employment of vitamin overproducing lactic acid bacteria,as well as the implementation of adequate food processes are promising tools that could be implemented in the production of staple home-made fermented foods to counteract B-group vitamins deficiencies.Further research is needed to explore the biotechnological potential of underexploited indigenous microbial strains and the impact of fortified foods on gut host health.
