The incorporation of probiotics into food products has gained substantial attention, primarily due to their well-documented health benefits such as modulating gut microbiota, enhancing immune responses, and providing potential therapeutic effects. This comprehensive review discusses recent advancements in the application of probiotics in the food industry, focusing on diverse food matrices, technological and regulatory challenges, and consumer acceptance. Particular emphasis is placed on fermentation-based approaches that enhance both sensory and nutritional attributes, while acting as effective delivery systems for viable probiotics. The impact of matrices such as dairy, meat, cereals, plant-based beverages (e.g., soy or almond milk), and solid plant-derived foods (e.g., fermented vegetables) on probiotic survival, sensory properties, and product acceptability is critically examined. Understanding these interactions is crucial for the development of stable, efficacious, and consumer-oriented probiotic-enriched functional foods.

Bacterial persistence, a dormant state that enables microorganisms to survive harsh conditions, is a significant concern in food-industry settings, where traditional antimicrobial treatments often fail to eliminate these resilient cells. This article goes beyond conventional review by compiling critical information aimed at providing practical solutions to combat bacterial persisters in food production environments. This review explores the primary mechanisms behind persister cell formation, including toxin–antitoxin systems, the alarmone guanosine tetraphosphate (ppGpp), stochastic processes (in which persistence occurs as a random event), and the SOS response. Given the serious implications for food safety and quality, the authors also report a range of physical, chemical, and biological methods for targeting and eradicating persister cells. The strategies discussed, whether applied individually or in combination, offer varying levels of availability and applicability within the industry and can serve as a guide for implementing microbial contamination control plans. While significant progress has been achieved, further research is crucial to fully understand the complex mechanisms underlying bacterial persistence in food and to develop effective and targeted strategies for its eradication in food-industry settings. Overall, the translation of these insights into practical applications aims to support the food industry in overcoming this persistent challenge, ensuring safer, more sustainable food production.

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.

Dry-fermented sausages, particularly traditional varieties like Sokobanja sausage from Serbia, are highly valued for their unique sensory attributes. This study aimed to evaluate the effects of adding starter cultures (lactic acid bacteria, LAB, and coagulase-negative staphylococci, CNS) and organic sunflower honey (at concentrations of 0.2% and 0.4%) on the physicochemical, microbiological, and sensory properties of Sokobanja sausage. The primary objective was to enhance the sausage’s quality while accelerating the ripening process. The methodology involved enriching the sausage mixture with starter cultures and honey, followed by sensory evaluation, microbiological analyses, and physicochemical measurements over a 28-day ripening period. Results showed that the addition of starter cultures and 0.2% honey significantly improved texture parameters such as hardness, cohesiveness, and chewiness compared to the control. Consumer acceptance was also high for these sausages. Microbiological analysis revealed that honey supported the growth of LAB and CNS, which facilitated lactic acid production and resulted in a rapid decline in undesirable microorganisms, such as enterobacteria, yeasts, and molds, particularly after 7–14 days. This led to a reduction in pH and an accelerated ripening process, typically lasting 25–28 days. The findings suggest that incorporating starter cultures and sunflower honey enhances both the functional and sensory properties of Sokobanja sausage, offering a promising approach for improving quality and safety. Future research should explore the use of targeted delivery mechanisms for probiotic bacteria in the gastrointestinal tract and further investigate the potential health benefits of these sausages as functional foods.

The Sjenica sheep stelja is a characteristic, traditional dry-cured meat product from Serbia with unique and recognizable sensory attributes. The methodology involved examining physicochemical measurements, followed by sensory evaluation and microbiological analyses, over a 120-day ripening period across three years and three different villages, as well as the correlation between chemical characteristics and the number of specific groups of bacteria. Results showed consistent quality parameters across producers and production periods, with notable variation in fat, protein, and ash content. Sensory evaluation confirmed that the product met the quality standards outlined in the Elaborate for the Protection of Geographical Indication, with minor differences in color, aroma, chewiness, and taste among samples. The microbiological analysis demonstrated the dynamic nature of microbial communities throughout maturation, including changes in the counts of aerobic mesophilic bacteria, Enterobacteriaceae, Pseudomonadaceae, lactic acid bacteria, and molds. Penicillium species, particularly P. nalgiovense and P. solitum, were consistently identified, while other fungal genera exhibited varying distribution patterns. The correlation analysis highlights the complex influence of chemical parameters on microbial dynamics throughout the aging process. These findings emphasize the influence of traditional production methods, regional variations, and chemical composition on the sensory quality and microbial safety of Sjenica Sheep Stelja, providing valuable insights for future research and quality control.

The aim of this study was to determine the antifungal activity of extracts and isolated substances from the root of Onosma visianii Clem. (Boraginaceae) by determining the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). The results show that antifungal activity depends on species of microorganism and the type of substances or extracts. All tested substances showed selective and moderate antifungal activity. MIC and MFC values for the extracts ranged from <0.015 to 15 mg/ml, while those for substances ranged from 0.04 to 5 mg/ml. Among all tested extracts, petroleum ether and methylene chloride in proportion 1:1 (against Penicillium expansum) and acetone extract (against Saccharomyces boulardii) showed the strongest antifungal activity. Among the isolated substances, the most significant was the effect of 5,8-O-dimethyl deoxyshikonin against P. expansum. The results of this study show that both extracts, and the isolated substances can be potentially used in pharmacology, biotechnology, or agriculture.