バイオプロセシングとバイオテクノロジーのジャーナル

The COVID-19 pandemic caused by the novel coronavirus SARS-CoV-2 has led to a global health crisis, emphasizing the urgent need for effective vaccines. While several vaccines have been developed and are being administered worldwide, there is ongoing research to improve their efficacy and delivery methods. One promising approach is the development of a new formulation for the transmission of mRNA vaccines to the nasal mucosa, which could enhance mucosal immunity and provide additional protection against SARS-CoV-2. This article describes the design and potential benefits of such a formulation.

Carotenoids are essential pigments produced by many fungi, including Mucor circinelloides, for various biological functions. However, little is known about the metabolic changes that occur when a strain is defective in carotenoid synthesis. In this article, we analyze the global metabolic acclimatization of the Mucor WJ11 circinelloides strain, which is defective in carotenoid synthesis, to gain insights into the metabolic pathways affected by this defect and the strategies the organism employs to compensate for it. Mucor circinelloides is a filamentous fungus known for its ability to produce carotenoids, which are important for various biological functions, including protection against oxidative stress and as precursors for vitamin A synthesis. The carotenoid biosynthetic pathway in Mucor circinelloides has been well characterized, making it an ideal model organism for studying carotenoid metabolism. The WJ11 strain of Mucor circinelloides is defective in carotenoid synthesis due to mutations in key biosynthetic genes, providing a unique opportunity to study the metabolic changes associated with this defect.

Lactic Acid Bacteria (LAB) play a crucial role in food biotechnology, primarily due to their antagonistic activities against pathogenic and spoilage microorganisms. These activities are attributed to various molecular mechanisms, which make LAB important in enhancing food safety, extending shelf life, and improving the quality of fermented foods. This article discusses the molecular mechanisms, food targets, and other related traits of interest associated with LAB antagonistic activities in food biotechnology.

Solid fermentation using Bacillus licheniformis is a promising approach for enhancing the utilization of olive oil cakes, a by-product of olive oil production. This process can lead to significant changes in the composition, viability, and digestion of these cakes, offering several potential benefits. Olive oil production generates large amounts of waste in the form of olive oil cakes, which are the solid remnants left after pressing the olives for oil extraction. These cakes are rich in nutrients but are underutilized, often ending up as low-value byproducts or being discarded. Solid fermentation using Bacillus licheniformis presents a sustainable and environmentally friendly method to enhance the value of olive oil cakes. This article explores the impact of solid fermentation on the composition, viability, and digestion of olive oil cakes.