Research Topic: food microbiology

Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

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Researchers created a new type of soy sauce using Cordyceps militaris fungus, which contains health-promoting compounds. Using scientific optimization techniques, they found the best conditions for fermentation, resulting in a soy sauce with much higher levels of cordycepin and other beneficial compounds compared to traditional soy sauce. This product offers both the familiar taste of soy sauce and added health benefits, potentially serving as a functional food that people can use daily.

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Aspergillus in Italian Pistachios: Characterization and Detection of Major Aflatoxigenic Species With a Loop-Mediated Isothermal Amplification Assay

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Researchers studied pistachio nuts from Italy and found dangerous mold species that produce aflatoxins, harmful toxins that can cause serious health problems. They developed a quick and reliable test using molecular biology techniques to detect these molds in pistachios, even at very low levels of contamination. The test uses specially treated dried primers that remain stable for over a month, making it practical for food safety monitoring in warehouses and markets around the world.

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Molecular identification and phylogenetic analysis of yeast strains isolated from dairy products in Isfahan, Iran

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Researchers tested 155 dairy product samples from Isfahan, Iran to identify yeast species present. They found 11 different yeast species, with some beneficial for flavor and fermentation, and others potentially harmful. Notably, a pathogenic yeast called Candida orthopsilosis was found in industrial milk and cheese, suggesting the need for better sanitation practices in dairy processing facilities.

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