Kombucha is an ancient, fermented beverage that has gained increasing popularity worldwide due to its potential health benefits. Its origins trace back to China, from where it spread across Asia and Europe before reaching the modern global market. The fermentation of kombucha is mediated by a Symbiotic Culture of Bacteria and Yeasts (SCOBY), comprising yeasts, acetic acid bacteria, and lactic acid bacteria. The microbial consortium plays a crucial role in the production of organic acids and bioactive metabolites, shaping the sensory characteristics of the beverage. Given the growing interest in kombucha as a functional beverage, this study aims to explore its historical background, fermentation process, and microbiological composition, including key yeasts, acid acetic bacteria, and lactic acid bacteria and their interactions. Additionally, we describe the potential health effects of kombucha, particularly its antimicrobial and antioxidant activity, the probiotic potential of the strains associated with kombucha, and safety considerations while also addressing the risks associated with its consumption. Although several studies suggested that kombucha may have antioxidants, antimicrobial, and probiotic properties, as well as contribute to gut microbiota regulation and immune system support, there is significant variability in the composition of the beverage, especially in artisanal preparations. This variability poses challenges in standardizing its potential effects and ensuring consistent safety. The risk of contamination further underscores the importance of adhering to strict sanitary production standards. To scientifically validate its health benefits and guarantee safe consumption, further research with larger sample sizes and robust methodologies is essential. The findings of this study will contribute to a deeper understanding of the functional properties of kombucha and provide scientific support for its safe and beneficial applications.

This work aimed to evaluate some of the probiotic features and safety of the bacteriocin-producing Latilactobacillus sakei subsp. sakei 2a. The effect of selected commercial drugs from different generic groups and antibiotics on the growth of Ltb. sakei subsp. sakei 2a was also determined. The presence of virulence factors was determined based on PCR with total DNA from Ltb. sakei subsp. sakei 2a. Good growth of Ltb. sakei subsp. sakei 2a was recorded in MRS broth supplemented with 0.2% or 0.4% oxbile or in MRS broth adjusted to a pH from 5.0–9.0. Auto-aggregation of Ltb. sakei subsp. sakei 2a was 62.59%. Different levels of co-aggregation were recorded between Ltb. sakei subsp. sakei 2a and Enterococcus faecalis ATCC19443, Ltb. sakei ATCC15521 and Listeria monocytogenes ScottA. Growth of Ltb. sakei subsp. sakei 2a was not inhibited by commercial drugs from different generic groups. The inhibitory effect on the growth of Ltb. sakei subsp. sakei 2a was recorded only in the presence of Arotin [selective serotonin reuptake inhibitor antidepressant] Minimal Inhibition Concentration (MIC) 1.0 mg/mL, Atlansil [Antiarrhythmic] MIC 0.625 mg/mL, Diclofenac potassium [non-steroidal anti-inflammatory drug (NSAID)] MIC 2.5 mg/mL and Spidufen [NSAID] MIC 15.0 mg/mL. Only two antibiotics tested in this study, Amoxil and Urotrobel, inhibited the growth of Ltb. sakei subsp. sakei 2a with a MIC of <0.5 mg/mL and 5.0 mg/mL, respectively. However, Ltb. sakei subsp. sakei 2a generated positive PCR results on the DNA level for vanA (vancomycin resistance), hyl (hyaluronidase), esp (enterococcal surface protein), ace (adhesion of collagen) and cilA (cytolisin) and a high virulence profile when examined for the presence of virulence factors. It is important to underline that cytolysis has been described as a virulence and antibacterial factor.

Diacetyl has been a known key volatile compound for almost one century, a metabolite naturally produced by different microorganisms during fermentation processes, with traditional applications in food products preparations. Since its discovery, diacetyl has been recognized and actively explored regarding its buttery aroma, which is beneficial for a variety of fermented dairy foods. It is primarily synthesized by lactic acid bacteria (LAB) and other microbial groups through citrate metabolism, a pathway that is strain-dependent and strongly influenced by environmental conditions. Moreover, beyond its sensory relevance, diacetyl has attracted increasing scientific attention because of its antimicrobial activity, including synergistic interactions with bacteriocins and other microbial metabolites, which may enhance food preservation and biotechnological strategies. In contrast, its presence merits attention and needs to be carefully monitored in alcoholic beverages such as beer and wine, where excessive accumulation may compromise product quality. Some studies suggested that diacetyl may have negative health influences and presents safety concerns, as inhalation exposure was associated with pulmonary toxicity and occupational diseases, and was even suggested as one of the risk factors in electronic cigarettes. Emerging studies suggest that diacetyl may exhibit pharmacological potential, including antioxidant, antifungal, and even neuroprotective properties, although research is still in early stages and merits deeper scientific evaluation. Considering its dual nature, beneficial and harmful, this review provides an overview of diacetyl’s properties, safety considerations, and promising applications in biotechnology, biomedicine, and fermented food systems, but with a focus on potential industrial and health hazards. In the current review, we have presented evidence for diacetyl’s beneficial properties and discussed its hazards.

This article briefly covers the problem of iodine deficiency in the country, it is described about the iodine-containing preparation "Yodozin". Research data is given and illustrates its effect when adding in natural-finished products from poultry meat. In the course of the work, the practical use of the preparation was proved. When it is added to semi-finished products, the mass concentration of iodine increases and is retained in products even after bringing them to culinary readiness. "Yodosin" does not affect the physicochemical and organoleptic characteristics of the product.

Purpose. Study of functional and technological properties of the developed samples of ham restructured with plant ingredients. Materials and Methods. The objects of the study were samples of minced ham with plant components: pumpkin pulp and spinach. A set of standard and adapted methods, including physicochemical and organoleptic methods, were used to conduct the studies. The experiments were repeated three times. The obtained data were processed statistically. Results. The introduction of pumpkin pulp and spinach into the mince increased the mass fraction of moisture, while affecting the water-binding capacity. The use of plant components significantly affected the chemical composition of the finished products: in sample No. 2PS, protein increased by 1.5%, and fat decreased by 6.04% (Р≤0.001). In sample No. 1T, protein increased by 0.7%, and fat decreased by 2.53% (Р≤0.01). The addition of spinach also reduced fat by 4.81% (Р≤0.001), but led to a decrease in protein by 0.6%. As a result of the experimental studies, it was found that the sample with the addition of 3.5% pumpkin pulp and 2% spinach (No. 2PS) demonstrated the best organoleptic and physico-chemical properties. Conclusion. It has been experimentally studied that the addition of plant components such as pumpkin and spinach increases the mass fraction of moisture in raw mince, but reduces its water-binding capacity. As a result of using these ingredients, an increase in protein content and a decrease in the proportion of fat in restructured ham products from poultry meat are observed, which indicates a positive effect of plant additives on the chemical composition of meat products.

Modern trends in the food industry are focused on the creation of functional products enriched with dietary fiber, which not only improve the technological characteristics, but also increase the biological value of meat products. In this paper, a comparative study of the effect of wheat fiber and IntensFlor soluble corn fiber (NewBio LLC) on the quality of semi-finished poultry meat products has been conducted. It was found that the sample with soluble corn fibers demonstrated a statistically significant superiority, showing the highest values of water-binding (82.4%), fat-retaining (88.1%) abilities, which subsequently led to minimal losses of moisture and fat during heat treatment and the yield of finished products was 97.2%. It was found that the sample with soluble corn fibers and maltodextrin demonstrated a statistically significant superiority in consistency, a more delicate and juicy texture of the product without foreign flavors was noted, which confirms the technological feasibility of using soluble corn fibers in the formulations of semi-finished meat products. The nutritional value analysis revealed a modification of the nutrient profile of the experimental samples: a significant decrease in fat (by 0.7-0.9%), a mass fraction of protein (by 1.1-1.4%), an increase in moisture content, complex carbohydrates and ash compared with the control. Thus, the use of IntensFlor soluble corn fibers with prebiotic properties has been recognized as more effective for creating high-quality semi-finished meat products with increased biological value, which corresponds to modern trends in a healthy lifestyle and is attractive to a wide range of consumers. The developed formulation and technology are easy to implement and adapted for mass industrial production, which will further increase the volume of production and ensure its competitiveness in the market of healthy nutrition.