Indoor production of basil (Ocimum basilicum L.) is influenced by light spectrum, photosynthetic photon flux density (PPFD), and the photoperiod. To investigate the effects of different lighting on growth, chlorophyll content, and secondary metabolism, basil plants were grown from seedlings to fully expanded plants in microcosm devices under different light conditions: (a) white light at 250 and 380 μmol·m⁻²·s⁻¹ under 16/8 h light/dark and (b) white light at 380 μmol·m⁻²·s⁻¹ under 16/8 and 24/0 h light/dark. A higher yield was recorded under 380 μmol·m⁻²·s⁻¹ compared to 250 μmol·m⁻²·s⁻¹ (fresh and dry biomasses 260.6 ± 11.3 g vs. 144.9 ± 14.6 g and 34.1 ± 2.6 g vs. 13.2 ± 1.4 g, respectively), but not under longer photoperiods. No differences in plant height and chlorophyll content index were recorded, regardless of the PPFD level and photoperiod length. Almost the same volatile organic compounds (VOCs) were detected under the different lighting treatments, belonging to terpenes, aldehydes, alcohols, esters, and ketones. Linalool, eucalyptol, and eugenol were the main VOCs regardless of the lighting conditions. The multivariate data analysis showed a sharp separation of non-volatile metabolites in apical and middle leaves, but this was not related to different PPFD levels. Higher levels of sesquiterpenes and monoterpenes were detected in plants grown under 250 μmol·m⁻²·s⁻¹ and 380 μmol·m⁻²·s⁻¹, respectively. A low separation of non-volatile metabolites based on the photoperiod length and VOC overexpression under longer photoperiods were also highlighted.

Chalkbrood is the manifestation of the fungal disease caused by Ascosphaera apis, which affects broods of developing honeybees, particularly in Apis mellifera colonies. Recently, Metschnikowia pulcherrima has been proposed as a biocontrol agent in winemaking and for the management of major postharvest and soil-borne plant pathogenic fungi. In this study, the antagonistic activity of three M. pulcherrima strains against fifteen A. apis strains, isolated from contaminated hives of A. mellifera, was evaluated, with a specific focus on the potential antifungal activity of volatile organic compounds (VOCs). The study revealed that M. pulcherrima was effective against A. apis and that the antifungal activity was related to various mechanisms including competition for nutrients, secretion of pulcherriminic acid, and biosynthesis of specific antifungal VOCs. We also found that each M. pulcherrima strain produced a unique combination of VOCs, and the antifungal activity was strain-dependent and varied depending on the specific yeast-mold combination. In addition, preliminary analyses showed that a temperature of 30 °C and a higher amount of glucose (40 g/L) in the growing medium promote the growth of A. apis. These results could be useful for designing new strategies for the biocontrol of chalkbrood disease in honeybee colonies.

Eruca sativa Mill. (rocket; Fam. Brassicaceae) is widely appreciated for its peculiar flavour and beneficial effects on human health. Glucosinolates (GSLs) and their enzymatic hydrolysis products, isothiocyanates (ITCs), are considered to be responsible for health-promoting effects and for sensory relevance in rocket, respectively. This study aimed at evaluating and comparing the metabolite profiles of rocket leaves collected at different phenological stages, to investigate the content evolution during cultivation. To minimise metabolic variability induced by environmental factors, plants were cultivated in an innovative growing system equipped with precision lighting and ventilation. A multi-platform metabolomics approach combining liquid chromatography–high-resolution mass spectrometry (LC–HRMS) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) was carried out for comprehensive coverage of non-volatile and volatile organic compounds (VOCs). To integrate data from both platforms, a multivariate data fusion strategy was used. Higher GSLs content was detected in the microgreens stage. In particular, glucoraphanin, glucoiberverin, glucoerucin, DMB-GLS, and 1,4-dimethoxyglucobrassicin were identified as biological markers of rocket microgreens. ITCs levels were found to increase in mature leaves. These findings suggest a dynamic modulation of secondary metabolism during the plant life cycle, possibly in response to different adaptation needs to environmental conditions. Our findings confirm the potential of microgreens as a functional food in promoting health and preventing chronic diseases and can also tailor rocket cultivation to maximise the production of beneficial metabolites and to improve selected sensorial features.

Recent studies have shown that the use of non-Saccharomyces yeasts, either alone or in co-fermentation with Saccharomyces cerevisiae, can enhance the development of specialty beers with distinctive compositional characteristics. This study aimed to evaluate the main compositional and sensory differences between American Pale Ale (APA) beers produced using the commercial strain S. cerevisiae US-05 as a single starter (Test 1), and those produced through sequential inoculation with Metschnikowia pulcherrima 62 followed by S. cerevisiae US-05 (Test 2). Analyses focused on key chemical parameters and volatile compounds at the end of primary fermentation (F1) and after 20 days of refermentation at 20 °C (F2). After F1, Test 2 samples showed higher concentrations of glycerol and higher alcohols (isoamyl alcohol, benzeneethanol) and lower concentrations of esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate) compared to Test 1. After F2, the differences in higher alcohol content became less significant, whereas ester concentrations, particularly ethyl acetate and ethyl octanoate, were significantly higher in Test 2. Sensory evaluation revealed that beers from Test 2 exhibited more pronounced floral and fruity notes and achieved higher overall scores in the panel assessment. These findings indicate that sequential inoculation with M. pulcherrima 62 followed by S. cerevisiae enhances both the chemical complexity and sensory appeal of APA beers, highlighting the strain’s potential as a valuable tool for developing specialty beers with unique aromatic profiles.

Cheese ripening involves a series of biochemical and microbiological transformations that directly affect the texture, aroma, flavor, and quality of the final product. This study aimed to characterize the volatile organic compounds (VOCs) produced during the ripening of goat cheese to find suitable molecular markers for monitoring the maturation process. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC–MS) was applied to samples collected at different ripening times (0, 30, 60, 90, 120, and 150 days). Overall, sixty-eight different VOCs were identified, including alcohols, esters, ketones, carboxylic acids, aldehydes, terpenes, sulfur compounds, and others. The total volatile content progressively increased up to 120 days and slightly decreased thereafter. This dynamic evolution reflected the interplay of proteolysis, lipolysis, and microbial metabolism occurring during the ripening process. Among the compounds, 2-butanone and 2-butanol appeared as promising volatile markers of the advanced ripening stages. These results offer new insights into goat cheese flavor development and support the design of a sensing approach for a first warning of the end of the cheese maturation process.

Chalkbrood is the manifestation of the fungal disease caused by Ascosphaera apis, which affects the brood of developing honeybees, particularly in Apis mellifera colonies. Recently, Metschnikowia pulcherrima have been proposed as biocontrol agent in winemaking and for the management of major postharvest and soil-borne plant pathogenic fungi. In this study, the antagonistic activity of three M. pulcherrima strains against fifteen A. apis strains, isolated from contaminated hives of A. mellifera, was evaluated, with a specific focus ona potential antifungal activity of volatile organic compounds (VOCs). The study revealed that M. pulcherrima was effective against A. apis, and that the antifungal activity was related to various mechanisms including competition for nutrients, secretion of pulcherriminic acid and biosynthesis of specific antifungal VOCs. We also found that each M. pulcherrima strain produced a unique combination of VOCs, and the antifungal activity was strain-dependent and varied depending on the specific yeast-mold combination. In addition, preliminary analyses showed that at 30 °C and a higher amount of glucose (40 g/L) in the growing medium promote the growth of A. apis. These results could be useful for designing new strategies for the biocontrol of Chalkbrood disease in honeybee colonies.