The Microbacterium sp. LEMMJ01 isolated from Antarctic soil does not belong to any of the nearest species identified in the RDP database. Under UV radiation (A, B and C wavebands) the survival fractions of Microbacterium sp. cells were much higher compared with wild-type E. coli K12A15. Especially remarkable for an Antarctic bacterium, an expressive resistance against high UV-B doses was observed. The increased survival of DNA repair-proficient E. coli grown overnight added of 0.1 mg/ml or 1 mg/ml of the whole pigment extract produced by Microbacterium sp. revealed that part of the resistance of Microbacterium sp. against UV-B radiation seems to be connected with photoprotection by its pigments. Scanning electron microscopy revealed that UV-A and UV-B ensued membrane alterations only in E. coli. The APCI-MS fingerprints revealed the diagnostic ions for neurosporene (m/z 580, 566, 522, 538, and 524) synergism for the first time in this bacterium by HPLC-MS/MS analysis. Carotenoids also were devoid of phototoxicity and cytotoxicity effects in mouse cells and in human keratinocytes and fibroblasts.

Pesticide use in crops is a severe problem in some countries. Each country has its legislation for use, but they differ in the degree of tolerance for these broadly toxic products. Several synthetic pesticides can cause air, soil, and water pollution, contaminating the human food chain and other living beings. In addition, some of them can accumulate in the environment for an indeterminate amount of time. The agriculture sector must guarantee healthy food with sustainable production using environmentally friendly methods. In this context, biological biopesticides from microbes and plants are a growing green solution for this segment. Several pests attack crops worldwide, including weeds, insects, nematodes, and microorganisms such as fungi, bacteria, and viruses, causing diseases and economic losses. The use of bioproducts from microorganisms, such as microbial biopesticides (MBPs) or microorganisms alone, is a practice and is growing due to the intense research in the world. Mainly, bacteria, fungi, and baculoviruses have been used as sources of biomolecules and secondary metabolites for biopesticide use. Different methods, such as direct soil application, spraying techniques with microorganisms, endotherapy, and seed treatment, are used. Adjuvants like surfactants, protective agents, and carriers improve the system in different formulations. In addition, microorganisms are a tool for the bioremediation of pesticides in the environment. This review summarizes these topics, focusing on the biopesticides of microbial origin.

Chagas disease still has no effective treatment option for all of its phases despite being discovered more than 100 years ago. The development of commercial drugs has been stagnating since the 1960s, a fact that sheds light on the question of how drug discovery research has progressed and taken advantage of technological advances. Could it be that technological advances have not yet been sufficient to resolve this issue or is there a lack of protocol, validation and standardization of the data generated by different research teams? This work presents an overview of commercial drugs and those that have been evaluated in studies and clinical trials so far. A brief review is made of recent target-based and phenotypic studies based on the search for molecules with anti-Trypanosoma cruzi action. It also discusses how proteochemometric (PCM) modeling and microcrystal electron diffraction (MicroED) can help in the case of the lack of a 3D protein structure; more specifically, Trypanosoma cruzi carbonic anhydrase.

The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in the food industry. Additionally, it explores food preservation strategies and methods for controlling microbial contamination. These biotechnological approaches are increasingly replacing synthetic additives, contributing to enhanced food safety, nutritional functionality, and product shelf stability. Examples include bacteriocins from lactic acid bacteria, biodegradable microbial pigments, and exopolysaccharide-based biopolymers, such as pullulan and xanthan gum, which are used in edible coatings and films. A comprehensive literature search was conducted across Scopus, PubMed, ScienceDirect, and Google Scholar, covering publications from 2014 to 2025. A structured Boolean search strategy was applied, targeting core concepts in microbial fermentation, bio-based food additives, and contamination control. The initial search retrieved 5677 articles, from which 370 studies were ultimately selected after applying criteria such as duplication removal, relevance to food systems, full-text accessibility, and scientific quality. This review highlights microbial biotransformation as a route to minimize reliance on synthetic inputs, valorize agri-food byproducts, and support circular bioeconomy principles. It also discusses emerging antimicrobial delivery systems and regulatory challenges. Overall, microbial innovations offer viable and scalable pathways for enhancing food system resilience, functionality, and environmental stewardship.

Chagas disease and leishmaniasis are neglected tropical disorders caused by the protozoans Trypanosoma cruzi and Leishmania spp. Carbonic anhydrases (CAs, EC 4.2.1.1) from these protozoans (α-TcCA and β-LdcCA) have been validated as promising targets for chemotherapic interventions. Many anti-protozoan agents, such as nitroimidazoles, nifurtimox, and benznidazole possess a nitro aromatic group in their structure which is crucial for their activity. As a continuation of our previous work on N-nitrosulfonamides as anti-protozoan agents, we investigated benzenesulfonamides bearing a nitro aromatic moiety against TcCA and LdcCA, observing selective inhibitions over human off-target CAs. Selected derivatives were assessed in vitro in different developmental stages of T. cruzi and Leishmania spp. A lack of significant growth inhibition has been found, which has been connected to the low permeability of this class of derivatives through cell membranes. Further strategies necessarily need to be designed for targeting Chagas disease and leishmaniasis with nitro-containing CA inhibitors.