Agriculture is essential for nutrition and the global economy, becoming increasingly important due to population growth and higher food demand. This situation boosts interest in creating bioproducts that enhance productivity sustainably while reducing environmental issues and strain on natural resources. Bioinoculants are important innovations that use beneficial microorganisms to boost crop growth and resilience. They enhance the interaction between soil and plants by solubilizing essential nutrients and producing phytohormones. This not only boosts agricultural productivity but also promotes environmentally sustainable practices by decreasing reliance on chemical fertilizers. Considering the relevance of this subject to advances in agro-industrial biotechnology, this review analyzes recent studies and patent advances on the production and use of bioinoculants, as well as their integration into agricultural practices and plant development. It also explores the dynamics of production and downstream processes on an industrial scale, regulations in different countries, and growing market demands, which is an important feature of this review. Furthermore, future perspectives for the application of bioinoculants in agro-industrial biotechnology are discussed, emphasizing the critical role that these biological agents play in advancing agricultural sustainability.

Biotechnology is increasingly being used as a tool to replace traditional production methods due to concerns about the increasing damage caused by global warming. Bacteria, yeasts, fungi, and microalgae are microorganisms able to transform residues into value-added bioproducts. They produce microbial biomass that can result in the production of several products, such as biofuels, microbial proteins, fatty acids, bioactive polysaccharides, carotenoids, industrial enzymes, polyhydroxyalkanoates, and biofertilizers, among others. To improve microbial biomass and lipid yield, modern genetic engineering techniques can be applied as a way of optimizing processes and conditions. This review aims to explore the latest trends and technological advances in microbial biomass and lipid production, including optimization strategies for cultivation conditions and the use of genetic engineering to enhance yields and efficiency. It also discusses the challenges and future prospects for scaling up production for industrial applications. The potential of microbial lipids to contribute to a sustainable bioeconomy, as well as their applications in renewable energy and food industries, underscores their importance in a world increasingly seeking alternatives to fossil fuel dependence and unsustainable agricultural practices.

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others.

“Suero costeño”, a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region. In this study, we aim to characterize the physicochemical, microbiological, and rheological properties of suero costeño produced in Córdoba, Colombia. Samples of suero costeño were obtained from local producers, and physicochemical, microbiological, and rheologically (stationary tests) analyses were performed. A suero costeño was developed at a pilot scale and compared with that produced artisanally. The results showed great variability in the physicochemical characteristics of the suero costeño made by the different artisanal producers, with it being classified as either a full-fat sour cream or light sour cream, with values of protein (2–9%) and pH (3.5–5.8) similar to traditional dairy products from other countries. The Suero costeño samples showed an absence of Salmonella spp. and high counts of molds and yeasts, coliforms, Escherichia coli, and coagulase-positive Staphylococcus aureus, which is associated with the quality of the raw milk used and poor hygiene practices in the manufacturing process. Suero costeño can be classified as a pseudoplastic fluid, with some presenting thixotropy (19–93%), which may cause changes in the internal structure. Due to the great variability in its physicochemical, microbiological, and rheological characteristics, it is necessary to standardize the production process by applying good manufacturing practices to improve the marketing of this Colombian culinary product.

Se evaluó el efecto de la adición de nisina en queso costeño obtenido en la ciudad de Montería – Córdoba, Colombia, sobre la inhibición del crecimiento de Staphylococcus aureus y sobre las características sensoriales del queso. Se obtuvieron muestras de queso costeño en 9 comercializadoras de la ciudad y se aisló S. aureus, se determinó la concentración mínima inhibitoria (CMI) con nisina; se elaboró queso costeño con la adición de nisina a 0, 500 y 625 UI/kg. Se realizó el recuento de S. aureus, a las 0 y 24 h de almacenamiento; se estableció un diseño completamente al azar con 57 unidades experimentales. Se realizó una prueba triangular con panel de 40 catadores para determinar diferencias sensoriales entre el queso costeño tradicional y con adición de nisina. Se determinó que el queso costeño presentó contaminación por S. aureus; dichas cepas fueron inhibidas con una CMI de nisina de 500 UI/ml. Los recuentos de S. aureus en queso costeño adicionado con nisina presentaron diferencias significativas (P≤0.05) con el testigo; se observó que después de 24 h la nisina redujo de 2.3 ciclos logarítmicos para concentración de 500 UI/kg y 1.9 ciclos logarítmicos para 625 UI/kg. El queso costeño adicionado con 500 UI de nisina/kg no presentó diferencias (P≥0.05) en las propiedades sensoriales con relación al testigo. Se concluye que la nisina a 500 UI/ml inhibe al S. aureus aislado del queso costeño comercializado en la ciudad de Montería- Córdoba.

El objetivo de globalizar el consumo de los alimentosautóctonos es contribuir al aumento de la exportación ya la propagación de las diferentes culturas alimentarias.En el mercado mundial, no obstante, la competencia esfuerte y se requiere que los productos sean diferentescon el fin de no perecer. Actualmente, la sociedaddemanda productos naturales con menos aditivosquímicos, de modo que los productores de alimentosse han visto en la necesidad de evitar al máximo el usode antimicrobianos químicos y de adoptar alternativasnaturales para el mantenimiento o extensión de la vidaútil de sus productos. El propósito de esta investigaciónPalabras clave: avenas, Cinnamomum verum, Córdoba (Colombia), preservación de alimentos, procesamiento dealimentos, Syzygium aromaticumfue evaluar el tiempo de vida útil de la avena sinuana,una bebida autóctona del departamento de Córdoba(Colombia), adicionada con clavo (Syzygium aromaticum)y canela (Cinnamomum verum) en tres concentracionesdiferentes (0,073, 0,146 y 0,219 % v/v), envasadaen frascos de plástico (PET) y de vidrio de 500 mL,almacenados a 4 °C durante 15 días. A los datos seles aplicó un análisis de varianza y prueba decomparación de Tukey (p≤0,05), utilizando el paqueteestadístico SAS. La avena con la concentración másalta de especias (0,219 % v/v) logró un mayor tiempode almacenamiento.