Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed

Building a more resilient food chain, reducing food loss and waste, improving food production practices and increasing plant-based food consumption are some of the fundamental actions suggested in The Sustainable Development Goals adopted by the United Nations Member States in 20151. The objective of this special issue was to explore how the use of microorganisms as direct or indirect sources of transformation could contribute to these sustainability practices. In this context, the following strategies have been presented: (i) valorization of side-streams and underutilized food resources via fermentation, (ii) improvement of the efficiency of bioprocesses for the food and feed industry, and (iii) understanding and applying the microbiome as a resource to improve the agro-food system

Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed

“Bit Standard”- Bitcoin between reality and risks of a “halfway-money”

This work provides an explanation of the market underlying the evolution due to modern technologies and technical advances, especially in transactions. In this regard, the authors specify the aspect related to the creation of virtual currencies like bitcoin that can circulate thanks to the Blockchain system through miners\u2019 work. The authors consider areas related to the warnings on the use and exchange of virtual currencies. The aim is to conceptualize in a graphical way the current operational transaction in bitcoin through the existing exchange platforms. The authors try to attest the fickleness of the disintermediation ideal founding Bitcoin. The analysis purposed could be interesting and useful to provide a kind of interpretation of the phenomenon and a general overview about Bitcoin system

Large self-deflection of soliton beams in LiNbO3

We report the observation of large self-deflection of 2-D bright photorefractive solitons in LiNbO(3) crystal under a dc applied field. Beam deflection as large as 300 mu m after a 7 mm. propagation distance is reported, leading to formation of curved 2-D waveguides. We attribute this large deflection to the low level of impurity acceptors present in the samples, as confirmed by numerical results from a time-dependent photorefractive model

Broadband adiabatic light transfer in optically induced waveguide arrays

We demonstrate experimentally the broadband and adiabatic light transfer in coupled waveguides based on multiple stimulated Raman adiabatic passage. Our experimental platform utilizes planar-type reconfigurable optically induced waveguide arrays and allows for efficient and robust transfer of light from an input waveguide over multiple states (up to nine) to an output waveguide. The same waveguide structures are tested for two propagation wavelengths separated by more than 200 nm, proving the achromaticity of the transfer process

Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Aims: The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and results: Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g-1 ) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg-1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids. Conclusions: Besides the high GABA concentration (148 mg kg-1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage. Significance and impact of study: Our results represent a proof of concept of effective strategies to repurpose food industry side streams

Building Orientation and Heat Treatments Effect on the Pseudoelastic Properties of NiTi Produced by LPBF

NiTi dominates the market of shape memory materials due to its optimal combination of mechanical, functional, and biocompatibility properties, which enabled its use for several applications, in particular for the biomedical and the aerospace sectors. However, due to its poor machinability, NiTi is a challenging material from the manufacturing standpoint. Therefore, in the last years, researchers have focused on the production of NiTi components by additive manufacturing processes, which also enable the manufacturing of complex shape parts that cannot be produced with conventional methods. The aim of this study is to provide insights on the optimization of the functional performances of NiTi produced by Laser Powder Bed Fusion, leveraging on the building orientation and post-processing heat treatments. Uniaxial mechanical tests have been performed in tension and compression, and the influence of heat treatments and building orientation on the mechanical behavior of pseudoelastic NiTi has been evaluated. Different heat treatment schedules have been evaluated, leading to transformation strains up to 2.7% in tension and 4.6% in compression. This study confirms that Laser Powder Bed Fusion is a promising additive manufacturing technology for the production of net-shape and near defect-free NiTi components, exhibiting remarkable functional properties

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidi-fication and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, in-creased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving pe-culiar and appreciable sensory attributes