Fungal Species:  Lactobacillus casei

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

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This research examines how beneficial bacteria known as LAB (Lactic Acid Bacteria) can be used in sustainable farming practices. These bacteria, commonly found in fermented foods, can help improve soil health, promote plant growth, and protect crops from diseases naturally without harmful chemicals. Impacts on everyday life: • Helps farmers reduce chemical fertilizer and pesticide use while maintaining crop yields • Contributes to safer, more environmentally-friendly food production methods • Could lead to improved food safety by reducing toxic compounds in crops • Supports development of more sustainable agricultural practices • May help make organic farming more efficient and commercially viable

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Composition Analysis and Prebiotics Properties of Polysaccharides Extracted from Lepista sordida Submerged Cultivation Mycelium

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This research examined polysaccharides extracted from the mushroom Lepista sordida and their potential use as prebiotics and antioxidants. The study found these compounds can promote beneficial gut bacteria growth and have strong antioxidant properties, making them promising ingredients for functional foods and health supplements. Impacts on everyday life: • Could lead to new prebiotic supplements that improve gut health • May result in natural food additives that extend shelf life through antioxidant properties • Potential development of functional foods that support beneficial gut bacteria • Could help create more effective probiotic supplements with enhanced survival in the digestive system • Offers a new way to utilize mushroom-derived compounds for health benefits

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