Few studies have investigated the diversity of spoilage fungi from the dairy production chain in Brazil, despite their importance as spoilage microorganisms. In the present study, 109 filamentous fungi were isolated from various spoiled dairy products and dairy production environments. The isolates were identified through sequencing of the internal transcribed spacer (ITS) region. In spoiled products, Penicillium and Cladosporium were the most frequent genera of filamentous fungi and were also present in the dairy environment, indicating that they may represent a primary source of contamination. For dairy production environments, the most frequent genera were Cladosporium, Penicillium, Aspergillus, and Nigrospora. Four species (Hypoxylon griseobrunneum, Rhinocladiella similis, Coniochaeta rosae, and Paecilomyces maximus) were identified for the first time in dairy products or in dairy production environment. Phytopathogenic genera were also detected, such as Montagnula, Clonostachys, and Riopa. One species isolated from the dairy production environment is classified as the pathogenic fungi, R. similis. Regarding the phylogeny, 14 different families were observed and most of the fungi belong to the Ascomycota phylum. The understanding of fungal biodiversity in dairy products and environment can support the development of conservation strategies to control food spoilage. This includes the suitable use of preservatives in dairy products, as well as the application of specific cleaning and sanitizing protocols designed for a specific group of target microorganisms.

Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf life extension. This study aimed to evaluate the in vitro inhibitory activity of two emulsifying salts (ESSP = short polyP and BSLP = long polyP) against Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124, and to compare the in situ effects of two emulsifying salts treatments (T1 = 1.5% ESSP and T2 = 1.0% ESSP + 0.5% BSLP) in processed cheeses obtained by two different methods (laboratory- and pilot-scales), during 45-day storage at 6 °C. C. perfringens ATCC 13124 growth was not affected in vitro or in situ (p > 0.05), but both of the treatments reduced B. thuringiensis CFBP 4376 counts in the tested condition. Counts of the treatments with B. thuringiensis CFBP 3476 presented a higher and faster reduction in cheeses produced by the laboratory-scale method (1.6 log cfu/g) when compared to the pilot-scale method (1.8 log cfu/g) (p < 0.05). For the first time, the inhibitory effect of emulsifying salts in processed cheeses obtained by two different methods was confirmed, and changes promoted by laboratory-scale equipment influenced important interactions between the processed cheese matrix and emulsifying salts, resulting in B. thuringiensis CFBP 4376 growth reduction.

Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics retain their beneficial properties. Despite extensive literature on individual probiotic delivery strategies, no prior review has integrated strain selection, matrix design, protective technologies, and bioengineering into a single end‐to‐end framework. This review examines strategies to enhance probiotic performance across food matrices, emphasizing that effective delivery requires preserving both viability and functionality. Strain selection based on stress tolerance and adaptation via sublethal exposure are key approaches to improve robustness. Dairy matrices provide inherent protection to probiotics, whereas nondairy systems, including fruits, cereals, meat, and chocolate, require complementary technologies to enhance probiotic survival. Microencapsulation methods, including spray drying, extrusion, emulsification, and electrospraying, enhance probiotic stability and enable targeted GI release. Furthermore, prebiotic co‐encapsulation and synbiotic formulations improve survival and functionality through synergistic effects. Advances in genetic engineering, including CRISPR‐based tools, enable the development of next‐generation probiotics with improved stress tolerance and metabolic capabilities, although regulatory challenges remain. We conclude that effective probiotic delivery depends on integrating strain selection, matrix design, protective technologies, and bioengineering tailored to specific applications while preserving functionality throughout shelf life.

Phenolic compound extracts from Hibiscus sabdariffa L. (HS) exhibit promising functional and technological properties; however, their application in foods is limited by their susceptibility to degradation, making microencapsulation a promising strategy. This study aimed to test different extraction conditions for phenolic compounds from HS, microencapsulate the HS extract, incorporate the selected microcapsules into a fermented dairy beverage based on buttermilk (a dairy co-product) containing Lactobacillus gasseri (L. gasseri), and evaluate stability during 28 days of refrigerated storage. The use of 70% cereal alcohol resulted in the highest recovery of bioactive compounds and antioxidant capacity. The microcapsules exhibited an acidic pH, solubility exceeding 75%, encapsulation efficiency ranging from 48.86% to 92.12%, and heterogeneous morphology across samples. The beverage demonstrated satisfactory physicochemical stability and slow degradation of phenolic compounds (half-life [t½] of 34.5 days). Finally, ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) confirmed the presence of 14 compounds in the HS calyces, microcapsules, and beverage, indicating the retention of these compounds through to the final product. Overall, microencapsulation enabled the incorporation of bioactive HS compounds into a fermented dairy matrix, confirming their potential as a functional ingredient and natural colorant.

Weissella cibaria , a heterofermentative lactic acid bacterium, is recognized for its antimicrobial activity against a range of pathogenic microorganisms. Therefore, the objective of this study was to evaluate the antimicrobial potential of W. cibaria strains, with an emphasis on their organic acids, against target microorganisms commonly associated with milk and dairy products ( Listeria monocytogenes , Escherichia coli, Staphylococcus aureus , and Salmonella ). To this end, this study evaluated the minimum inhibitory concentration (MIC) of cell-free supernatants (CFS) from three W. cibaria strains (W21, W25, and W42) and their 1:1:1 mixture. Furthermore, the CFS mixture was used in a cheese-simulating matrix to inhibit the target microorganisms. Using HPLC, the organic acids present in the CFS were identified and quantified. Finally, combinations of identified synthetic organic acids were tested for effective inhibition of the target microorganisms. The CFS from strains W21 and W25 and the CFS mixture exhibited better MIC, while a higher concentration of the CFS from W42 was required to inhibit the tested strains. In a cheese-simulating matrix, the CFS mixture significantly reduced the survival rate of the target microorganisms (p < 0.05). By HPLC, the organic acids detected were lactic, acetic, isovaleric, propionic, butyric, valeric, and malic acids. Strain W42 stood out for the absence of isovaleric and valeric acids, while strain W25 stood out for the absence of malic acid. A total of 127 combinations of synthetic organic acids were formulated. L. monocytogenes and Salmonella were predominantly inhibited by combinations of three acids, while E. coli and S. aureus were predominantly inhibited by combinations of 4 or 5 acids and 3 or 5 acids, respectively. The predominance of lactic, acetic, and isovaleric acids was associated with inhibition of the tested microorganisms, while valeric acid was not required for the inhibitory effect of the most effective combinations. These findings support the use of W. cibaria CFS as a potential natural antimicrobial strategy in dairy products and indicate that organic acid combinations may contribute to the inhibition of food-associated microorganisms.