The integration of advanced biosensors enhances the detection of contaminants in food. This approach addresses challenges related to sensitivity, specificity, and environmental factors, ensuring food safety and quality.

Objectives: The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption. Methods: In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface properties demonstrate their interaction with mucosal epithelium, which includes hydrophobicity and auto-aggregation assay. Safety assessment was done by performing haemolytic test and antibiotic susceptibility test. The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria. Results: Lactobacillus plantarum (L. plantarum) isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification. The isolate designated as L. plantarum strain GCC_19M1 demonstrated significant tolerance to low pH, 0.3% bile, 0.5% pancreatin, and 5% NaCl. In the presence of simulated gastric juice (at pH 3), the isolate exhibited a survival rate of 93.48–96.97%. Furthermore, the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties. Absence of haemolytic activity ensures the non-virulent nature of the strain. Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin, tetracycline, kanamycin, meropenem, and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria. Conclusion: The obtained results conveyed that L. plantarum strain GCC_19M1 has strong probiotic potential, and its presence in the fermented raw milk products may serve as a potent functional probiotic food.

This comprehensive review aims to explore and elucidate the pivotal role of biotechnology in biofuel production, specifically focusing on its contribution to enhancing sustainability, efficiency, and productivity in the energy sector. By examining various biotechnological approaches like genetic engineering, metabolic engineering, and synthetic biology, it seeks to provide insights into effectively harnessing biofuel generation processes, including the integration of machine learning and life cycle assessment for microalgae cultivation and harvesting. Additionally, it sheds light on the multifaceted implications surrounding biofuel production and consumption, addressing technological, ethical, social, and economic considerations. Through critical analysis of the advantages and challenges associated with biotechnology-driven biofuel development, it offers a balanced perspective on the true potential of biofuels as a viable, sustainable, and equitable energy source for the future. This examination provides a holistic analysis of the symbiotic relationship between biotechnology and biofuels, highlighting how advancements in biotechnological techniques can pave the way for a more sustainable and resilient energy future. By addressing both the promises and limitations of biotechnology in this context, it aims to contribute to informed decision-making and policy formulation to drive the transition toward a cleaner and more equitable energy paradigm. Graphical Abstract