Candida albicans was the first eukaryotic microorganism to exhibit quorum-sensing through the secretion of the sesquiterpene E, farnesol. This molecule is generated by dephosphorylation of farnesyl pyrophosphate in the mevalonate biosynthetic pathway in mammalian and yeast cells. Exogenous farnesol inhibits yeast-to-hyphal formation in a concentration- and time-dependent manner at the earliest stage of hyphal development. Much research has been devoted to studying the role of farnesol as an inhibitor of hyphal morphogenesis; however, little research has been published regarding the in vivo impacts of farnesol on fungal virulence and the development of Candida infection. While other studies have examined the impact of multiple doses of farnesol in addition to antimycotics, we hypothesize that C. albicans treated with a single dose of this quorum-sensing molecule could reduce fungal virulence in a quail model.

Background and Aim: Clinical strains of microorganisms, including pathogenic yeast-like fungi (YLF), are resistant to currently used antifungal agents. Thus, it is relevant to study the combinations of existing antimicrobial drugs and a medicinal extract of plant origin (farnesol). In previous studies, farnesol showed a relatively strong anti-biofilm effect against Candida albicans. This study aimed to determine how much the resistance profile of non-biofilm microorganisms can change. Materials and Methods: Six clinical isolates of C. albicans and one reference strain were used to study the interaction of farnesol with the most used antimycotics. To determine the sensitivity of YLF to antimycotic drugs, such as nystatin (50 μg), amphotericin B (10 μg), ketoconazole (10 μg), clotrimazole (10 μg), voriconazole (10 μg), fluconazole (25 μg), miconazole (10 μg), and intraconazole (10 μg), the classic disk diffusion method was used. In the second stage, one of the six strains was used to simulate candidiasis of the gastrointestinal tract in an in vivo quail model. As an unusual experimental design, this study investigated the effects of pretreated C. albicans in quails, not the in vivo pathogenicity of C. albicans, after treatment with farnesol. Results: The resistance profiles of Candida strains did not improve with farnesol in all strains. All concentrations of farnesol (100, 50, and 25 μM) demonstrated a fungistatic effect (i.e., an increase in drug sensitivity) in 23 of 56 (7×8) cases (41%). The remaining 54% demonstrated no changes in the resistance to antifungal drugs or deterioration of the indicators in rare cases (5%). At 100 μM farnesol, sensitivity improved in 33 of 56 cases (59%). Candidiasis or the severity of clinical disease of the quail digestive tract developed to a lesser extent if fungi were treated with farnesol. Conclusion: Farnesol does not always show a positive result on single cells without biofilm in the laboratory. However, in a biofilm or an in vivo model with biofilms, farnesol can be considered a new antimycotic drug or an additive to existing antimycotics.

In vitro coculture of plant tissue explants with beneficial microorganisms enhance their tolerance to abiotic and biotic stresses. The induced resistance response caused by the inoculants is referred to as “biotization”. There is enough experimental evidence with bacteria (bacterization) and vesicular arbuscular mycorrhiza (mycorrhization) inoculations to recommend utilization of this technology in commercial micropropagation. Micropropagated plantlets usually exhibit high mortality rate upon their transfer to soil, so biotization technique can improve survival and is considered to be a perspective method in clonal micropropagation.

Providing the world population with high-quality and functional food products is one of the main tasks of modern scientists. The introduction and subsequent cultivation of new and rare crops makes it possible to expand the diet. Stachys sieboldii Mig, or stakhys, is a vegetable plant with medicinal properties. Of particular value is the underground part of the plant, its nodules. But even the leaves accumulate microelements, antioxidants and phenolic compounds.

Background and Aim: Antibiotic residues (ARs) in foods of animal origin have become a significant concern due to their effects on food safety and food-processing technologies. Although their role in antimicrobial resistance is well recognized, their influence on fermentation processes has received comparatively less attention. This review summarizes current evidence regarding the occurrence of ARs in dairy, meat, and aquatic products and examines their impact on the production of fermented foods. Evidence from different regions indicates that contamination remains widespread, with higher prevalence reported in countries with limited regulatory oversight. Residues of β-lactams, tetracyclines, macrolides, sulfonamides, and fluoroquinolones can inhibit beneficial microorganisms involved in fermentation, including lactic acid bacteria, yeasts, and halophilic microorganisms. Such inhibition disrupts acidification, proteolysis, and flavor development, leading to fermentation failure, reduced product quality, shortened shelf life, and increased risks of pathogen survival and biogenic amine accumulation. The review also compares available detection approaches, including chromatographic, immunological, microbiological, and biosensor-based methods. While advanced analytical techniques offer high sensitivity and specificity, their application remains limited in many low- and middle-income countries due to cost and technical requirements. Furthermore, important differences exist among international regulatory frameworks, creating challenges for monitoring and enforcement. To minimize these risks, a multi-level mitigation strategy involving responsible antibiotic use, improved husbandry practices, enhanced surveillance, rapid screening methods, and technological interventions is discussed. Emerging tools such as biosensors, metagenomics, and artificial intelligence may further strengthen monitoring and control systems. Despite increasing awareness, major research gaps remain, particularly regarding standardized thresholds for fermentation inhibition and the long-term effects of ARs on food microbiomes. Overall, this review highlights that ARs are not only a public health concern but also an important determinant of technological performance in fermented food production. These findings emphasize the need for integrated approaches combining veterinary, microbiological, technological, and regulatory perspectives to ensure food quality and safety. Keywords: Animal-derived foods, antimicrobial resistance, antibiotic residues, biosensors, detection methods, fermented foods, food safety, mitigation strategies.