Klupšaitė, Dovilė

Nutritional approaches to enhancing pig health and production efficiency remain an important area of research. In this study, the effect of supplementing the diet of Yorkshire/Norwegian Landrace/Duroc (J/NL/D) F2 crossbred fattening piglets with Lactobacillus spp.-fermented feed material (Lb.-FM) was investigated. Growth performance and health parameters were evaluated, including body weight (BW), feed conversion ratio (FCR), plasma concentrations of immunoglobulins (IgA, IgM, and IgG), the activities of aspartate aminotransferase (AST), and alanine aminotransferase (ALT). Additionally, fecal parameters were analyzed, including pH, dry matter (DM) content, texture hardness, lactic acid bacteria (LAB), total enterobacteria counts (TEC), yeast and mold (Y and M) counts, and fecal microbial metataxonomic profiles. Furthermore, fecal volatile organic compound (VOC) profiles were analyzed as sensitive chemical markers of nutrient metabolism. The piglets were reared on a group farm operating under a multi-site production system. Piglets were obtained from the “Vyturys” Agricultural Company farm (Lithuania) and, after weaning at 21 days of age, weighing an average of 6.3 kg, were transported to the “Kontvainiai” Agricultural Company farm (Lithuania) for further fattening. The experiment began with 21-day-old piglets (after weaning) and lasted 40 days (until the 61st day of the piglets’ lives). The animals were divided into two groups: 175 piglets in the control (C) group, which received a complete commercial feed, and 177 piglets in the Lb.-FM group, which received Lb.-FM with Lactiplantibacillus plantarum, Lacticaseibacillus casei, Latilactobacillus curvatus, and Lacticaseibacillus paracasei. The results showed that the inclusion of Lb.-FM in piglet diets improved FCR, suggesting enhanced nutrient utilization. Additionally, Lb.-FM did not significantly affect growth performance, blood parameters, fecal physicochemical properties, microbial counts, or faecal VOC profiles, confirming its safety and suitability. It also positively influenced gut microbiota composition without disrupting the core microbial balance. Overall, age-related changes had a greater impact than diet on most analyzed parameters, indicating that the benefits of fermented feed are more functional than quantitative. In conclusion, the findings of this study show that fermented feed containing Lb. plantarum, Lb. casei, Lb. curvatus, and Lb. paracasei supports gut microbial diversification and homeostasis, potentially leading to more sustainable pig farming due to improved FCR.

The incorporation of green lentils into wheat bread (WB) formulations is a promising strategy to improve physicochemical properties and effectively reduce acrylamide concentration. This study evaluated the changes in volatile compound (VCs) composition, acrylamide (A) formation and overall acceptability (OA) in WB supplemented with non-treated (NT), milled (M) and Lactiplantibacillus plantarum fermented (LpF) green lentils. Results showed that WB supplemented with 5–20% lentils maintained OA compared to the control. However, OA scores were significantly influenced by both the lentil content (p≤0.001) and the form of lentils used (milled vs. non-milled; p=0.049). After 48 h of storage, crumb hardness generally increased in the lentil-enriched samples, except for those containing 15% NT and 5% FM lentils. Milled lentils (both NT and LpF) resulted in significantly higher A content compared to NT additives, with the highest increase observed in samples containing LpF and M lentils. A direct relationship was found between A concentrations and specific VCs. The predominant VCs in all WB samples were ethanol, 3-methyl-1-butanol, phenethyl alcohol and 3-furanmethanol. No significant correlation was found between the VCs profile and OA, except for (Z)-3-nonen-1-ol, which showed a weak positive correlation (r=0.271, p=0.031). In conclusion, technological optimization is essential to ensure product safety. To achieve the safest WB formula with minimal A content, it is recommended to include 5%, 10% or 15% LpF, non-milled lentils.

Fermentation-based foods constitute an important segment of functional nutrition, owing to the ability of controlled microbial metabolism to alter food composition, bioavailability of nutrients, and product stability. Advances in fermentation science have enabled the targeted selection and application of microbial strains, particularly lactic acid bacteria, to achieve specific technological and functional outcomes in food systems. These microorganisms contribute to acidification, synthesis of bioactive compounds, and inhibition of spoilage microbes, supporting both product quality and shelf life. Nevertheless, the incorporation of live microorganisms into food products necessitates stringent process control to mitigate safety risks associated with uncontrolled microbial growth and metabolic by-products. Current research efforts focus on optimizing fermentation parameters, such as substrate composition, temperature, pH, and microbial interactions, to regulate metabolic fluxes and minimize undesirable biochemical transformations. Furthermore, comprehensive in vivo assessments are essential for evaluating microbial functionality beyond the food matrix. Recent studies indicate that although beneficial microorganisms can survive food processing and gastrointestinal transit at high concentrations, excessive dominance of specific microbial taxa may reduce the diversity of the host microbiota, which is undesirable from several perspectives. These observations have driven a paradigm shift toward alternative functional ingredients derived from microbial cells or their metabolites. In this context, parabiotics and postbiotics have gained attention as stable, well-defined bioactive components that offer health benefits without the risks associated with viable microorganisms, enabling more predictable and safer applications in functional food development. Finally, deeper discussion is needed to indicate further directions of the microbe application for food matrices conversion.

Biotechnological valorisation of spirulina (Arthrospira platensis) enables its conversion into biofunctional ingredients for sustainable food systems. This study evaluated changes in the physical chemical characteristics of spirulina subjected to submerged (SMF) and solid-state fermentation (SSF). Ten lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No. 122; Lacticaseibacillus casei No. 210; Lcb. paracasei No. 244; Lactobacillus curvatus No. 51; Lactobacillus coryniformis No. 71; Levilactobacillus brevis No. 173; Pediococcus pentosaceus No. 183; Pediococcus acidilactici No. 29; Liquorilactobacillus uvarum No. 245; Leuconostoc mesenteroides No. 225) were used as starter cultures for fermentation. Samples were inoculated with 3% (v/w) LAB and analyzed after 24 and 48 h. pH was measured directly, while L-glutamic acid, gamma-aminobutyric acid (GABA), and biogenic amines (BA’s) were quantified by HPLC-MS, and fatty acid (FA) profiles by GC-FID. Fermentation conditions (SMF, SSF) significantly affected pH (p=0.042). After 48 h of SSF, samples fermented with L. paracasei No. 244 reached the highest GABA concentration (2395.9 mg/kg), while L. brevis No. 173 achieved the lowest pH (4.10). FA profiling revealed the predominance of methyl palmitate (C16:0), methyl linoleate (C18:2), and γ-linolenic acid methyl ester (C18:3γ). A significant correlation was observed between GABA and BA putrescine (r = 0.309) as well as spermidine content (r = 0.211), suggesting shared decarboxylation pathways of amino acids. While the process increases beneficial metabolites, the simultaneous formation of BAs necessitates precise optimization to ensure safety. These findings demonstrate that controlled LAB fermentation is a suitable approach for producing high-value spirulina-based ingredients, contributing to modern food system diversification.

Bovine colostrum (BC) contains a wide range of functional ingredients; however, optimizing its industrial application requires more detailed knowledge of the compositional changes during processing. This study aimed to evaluate the influence of lactic acid fermentation with Lactiplantibacillus plantarum (No. 135) and Lacticaseibacillus paracasei (No. 244) strains on the amino acid (AA), biogenic amine (BA), and fatty acid (FA) profiles of BC collected from different dairy farms. BC samples were fermented for 24 h at 30 °C; AA and BA profiles were determined by HPLC-UV/MS, while FA composition was analyzed using GC-MS. Results showed that fermentation significantly reduced BC pH by an average of 30.2–30.6% (p < 0.001), with LAB counts averaging 8.21 log10 CFU mL-1. The dairy farm and LAB strain significantly influenced most AAs, such as lysine, methionine, and phenylalanine. Additionally, positive moderate correlations were found between BC pH and alanine (r = 0.409) as well as glycine (r = 0.422) content. Opposite effects were found for BA formation: fermentation either increased total BA content (up to 85.7%) or decreased it (up to 49.5%), depending on the BC source. Lipid analysis showed significant differences in Omega-3, 6, and 9 contents. Omega-9 was predominant, ranging from 27.2% to 28.1% of total fat. In conclusion, the dairy farm and LAB strain were the main factors influencing the detected AA, BA, and FA profiles. Thus, animal rearing and primary production stages should be considered in colostrum processing technologies to ensure high-quality applications in the food and nutraceutical industries.

Wheat bran is the principal by-product of wheat milling. Although it is a rich source of bioactive compounds, its incorporation into bread remains limited due to its detrimental effects on overall product quality. The aim of this study was to select the most suitable lactic acid bacteria (LAB) cultures for the production of whole wheat (Triticum aestivum) bread (WWB). Nine LAB strains (Lactobacillus paracasei, Lb. casei, Lb. brevis, Lb. plantarum, Lb. curvatus, Lb. uvarum, Pediococcus pentosaceus, P. acidilactici, and Leuconostoc mesenteroides) were evaluated for sourdough preparation. The WWB formulation consisted of whole-grain wheat flour, salt (1.5%), and yeast (3.0%). The amount of water was adjusted to obtain dough with appropriate mechanical properties. Control WWB was prepared using non-fermented flour, whereas experimental WWB was produced by replacing 50% of the flour in the formulation with sourdough. The average pH, total titratable acidity (TTA), and LAB count of the sourdoughs were 4.30, 8.19 °N, 8.08 log₁₀ CFU g-1, respectively. Most WWBs prepared with sourdough exhibited higher specific volume, porosity, TTA, and overall sensory acceptability compared with the control. Moreover, sourdough incorporation significantly reduced acrylamide formation, with concentrations 1.75–6.70 times lower than in the control. Finally, the selection of appropriate LAB starters and the incorporation of 50% sourdough into the main WWB formulation resulted in improved bread quality and provided a more sustainable, safe, and value-added approach to bread production through the use of whole grains.

The aim of this study was to develop nutraceutical compositions (NC) from technologically functionalized pea protein isolate (PPI) and spirulina (Arthrospira platensis). To improve the nutritional and sensory properties of PPI, the effect of ultrasound (US) was evaluated based on the following indicators: free amino acids (AA), fatty acids (FA), biogenic amines (BA), volatile compounds (VC), overall flavor (OFA), odor (OOA), texture (OTA), and sensory (OSA) acceptability, as well as the intensity of facial emotional expressions induced in consumers (VSE). Subsequently, the optimal functionalized PPI was utilized for composing NC. To increase the functionality of the NC, the recipes included spirulina, while Zanthoxylum armatum pepper was used to enhance OSA. The following quality indicators of the NC were analyzed: OFA, OOA, OTA, OSA, overall color acceptability (OCA), VSE, and color coordinates (CC). Results showed that US treatment significantly affected free lysine (FL) content in PPI (p = 0.008); 80 min of US resulted in a 12.5% increase in FL concentration compared to the control (P0). In both P0 and US-treated samples, the levels of BA and FA remained within the margin of error. The PPI treated with US for 60 min (P60) was the most acceptable, with 37% higher OTA ratings than other samples. P60 also induced a 60% higher intensity of the VSE "happy" and was selected for NC formulations. NC modeling revealed that pepper and spirulina had a significant effect on the OOA (p = 0.009) and CC (p < 0.001). The OOA of the S1Z1 sample (20 g base + 0.1 g pepper + 0.2 g spirulina) received the highest rating (4.2 points), while the highest OSA (3.1 points) was observed in the K and S1 samples (K – 20 g base; S1 – 20 g base + 0.2 g spirulina). Strong correlations were found between the VC of the NC and VSE: certain ketones correlated negatively with VSE "happy," while carboxylic acids and aldehydes correlated positively. A higher greenness (-a*) CC reduced the positive emotional response during NC tasting. In conclusion, the technological functionalization of PPI using US is an effective solution for increasing PPI acceptability while maintaining stable safety parameters. Both K and S1 exhibited an identical OSA of 3.1 points. The addition of spirulina (1%) had no negative impact on product acceptability parameters, and the NC base formula ensured an acceptable product texture (3.9 points).

Bread production in Northern and Eastern Europe has traditionally relied on rye (Secale cereale L.) as a major cereal grain. Dough acidification is a critical step in rye breadmaking, as it ensures proper product quality. The aim of this study was to identify the most suitable lactic acid bacteria (LAB) for the production of whole rye bread (WRB). Nine LAB strains (Lactobacillus paracasei, Lb. casei, Lb. brevis, Lb. uvarum, Lb. plantarum, Lb. curvatus, Pediococcus pentosaceus, P. acidilactici, Leuconostoc mesenteroides) were evaluated for rye sourdough preparation. The WRB formulation consisted of whole-grain rye flour, salt (1.5%), and yeast (3.0%), while the water content was adjusted to obtain dough with suitable mechanical properties. Control WRB was prepared using non-fermented flour, whereas experimental breads were produced by replacing 50% of the flour in the formulation with sourdough prepared using the above-mentioned LAB strains. The average pH, total titratable acidity (TTA), and LAB counts of the sourdoughs were 4.41, 8.23°N, and 8.32 log₁₀ CFU g-1, respectively. Most sourdough WRB exhibited increased specific volume, porosity, TTA, and overall sensory acceptability, along with reduced moisture content and significantly lower acrylamide levels (1.55–2.89-fold reduction) compared with the control. Overall, the selection of appropriate LAB for sourdough fermentation improved WRB quality and contributed to acrylamide mitigation in WRB.

Insects are a sustainable source of high-quality proteins and lipids for food applications. Their nutritional profiles may be modified by ultrasonication, a non-thermal and eco-friendly processing method. The aim of this study was to investigate the effect of low-frequency ultrasonication on free amino acid (FAA) and fatty acid (FA) characteristics of Acheta domesticus and Tenebrio molitor biomass. Ultrasonic treatment (UT) was applied at 37 kHz and 160 W at 40 °C for 0, 15, 30, 45, and 60 minutes. FAA and FA profiles were determined using gas chromatography coupled with mass spectrometry (GC-MS). It was established that UT significantly influenced FAA profiles in both insect species. Also, analysed factors (species - and treatment duration) were significant on most of the FAA content in samples. Changes were particularly evident for valine, methionine, tryptophan, serine, and tyrosine, suggesting UT-induced modifications of protein structures. Distinct responses between species were observed, indicating matrix-specific susceptibility to UT. FA composition was also affected by UT. Linoleic acid was the predominant FA in A. domesticus, whereas T. molitor biomass was characterized by higher levels of oleic acid alongside linoleic acid. UT altered the relative proportions of individual FAs, highlighting its potential to modulate lipid profiles depending on both analysed factors: UT duration and insect species. Overall, low-frequency UT induces measurable changes in FAA and FA composition of insect biomass. These findings emphasize the importance of optimizing UT parameters to preserve nutritional quality of insect-based ingredients for food and feed applications.

The application of lactic acid bacteria (LAB) in meat marination is an innovative biopreservation method that improves sensory properties, inhibits pathogenic microflora, and extends product shelf life through the production of lactic acid and bacteriocins. The aim of this study was to comprehensively investigate and compare the chemical, physical, and food safety parameters of fresh beaver and wild boar meat, as well as meat marinated with different LAB cultures. The analysis of technological parameters showed that after 24 hours of marination, pH decreased significantly in both meat types, from 5.6 to 5.1 in beaver meat and from 5.4 to 5.2 in wild boar meat. This acidification of the meat matrix caused partial muscle protein denaturation, which reduced water-holding capacity and proportionally increased cooking losses, reaching approximately 30–31% in both experimental groups. Regarding chemical composition, protein content in beaver meat remained stable (approximately 21–22%), whereas a slight decrease in protein concentration was observed in wild boar meat. From a nutritional perspective, a notable difference was observed in cholesterol levels: very high cholesterol content (on average 99 mg/g) was detected in fresh wild boar meat, while the corresponding value in beaver meat was about half as high (approximately 50 mg/g), confirming beaver meat as a healthier, more dietary option. Safety parameter analysis revealed that LAB treatment significantly reduced the levels of biogenic amines. Spermine and putrescine concentrations decreased significantly in both beaver and wild boar meat after marination, and the toxic biogenic amine histamine was completely eliminated in the beaver meat samples. However, a negative effect was also observed, as LAB marination stimulated lipid malondialdehydes concentration in meat. Malondialdehyde (MDA) levels increased significantly in both meat types. In wild boar meat marinated with Pediococcus pentosaceus, MDA increased by 54.5%, while in beaver meat experimental groups it increased by up to 68% (p < 0.05). In concluded, changes in chemical composition varied between species: in wild boar meat, protein content decreased while fat content increased, whereas in beaver meat, a slight increase in protein content was observed after marination. Overall, marination with Lactobacillus and Pediococcus strains is an effective method for acidifying the meat environment and reducing biogenic amines, thereby improving microbiological safety of the final product. Beaver meat, characterized by significantly lower cholesterol content than wild boar meat, represents a nutritionally more favorable alternative for health-oriented diets. However, due to increased MDA after marination, the technological process requires further optimization.