The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H. uvarum from the surface of various fruits and to characterize its fermentation capability in Prokupac grape must. Out of 31 yeasts, 8 isolates were identified as H. uvarum. The isolates were able to grow at low (4 °C) temperatures, SO₂ concentrations up to 300 ppm and ethanol concentrations up to 5%. Additionally, they provided a good profile of organic acids during the microvinification of sterile grape must. Although the content of acetic acid (0.54–0.63 g/L) was relatively high, the sniffing test proved that the yeast isolates developed a pleasant aroma characterized as fruity. All H. uvarum isolates produced twice the concentration of glycerol compared to commercial wine yeast Saccharomyces cerevisiae, contributing to the fullness and sweetness of the wine. The results for pure and sequential fermentation protocols confirmed that the selected S-2 isolate has good oenological characteristics, the capability to reduce the ethanol content (up to 1% v/v) and a potential to give a distinctive note to Prokupac-grape wines.

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO₂. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

Solidago virgaurea L., or European goldenrod, has a long tradition in folk medicine due to the wide range of its biological activity. This paper aimed to investigate the antimicrobial and antioxidative potential of S. virgaurea essential oil and hydrolates obtained by traditional and novel extraction techniques. For that purpose, hydrodistillation, microwave-assisted hydrodistillation and solvent-free extraction were performed. Analysis of the composition of essential oils indicated the presence of 59 different compounds with cyclocolorenone, germacrene D and spathulenol being the dominant in all essential oil samples. Antimicrobial activity was detected in all the analyzed samples, with higher effect on Gram-positive microorganisms compared to Gram-negative. Regarding the type of performed extraction process, the introduction of microwaves induced higher antimicrobial and antioxidative potential in both essential oils and hydrolates. Hydrolates obtained in microwave-assisted processes had pronounced antioxidative activity, which creates a good basis for further investigation of this side product’s potential use in the food, cosmetic and pharmaceutical industries.

This study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or straining out pomace after fermentation. Raspberry pomace notably enhanced antioxidant activity, peaking at 95.91% DPPH radical reduction on day 10, and increased total polyphenol content to 78.24 mg gallic acid/L. Pomace addition also improved microbiological stability, maintaining higher lactic acid bacteria (7.48 log CFU/mL) and stable yeast counts. Repeated measures ANOVA revealed a significant effect of storage duration on the concentrations of all analyzed parameters. Results showed that pomace-enriched samples, particularly those retaining pomace during storage, exhibited significantly higher levels of lactic, acetic, and citric acids, as well as ethanol and residual sugars. Sensory evaluations revealed kefir samples with strained raspberry pomace had the highest consumer acceptability, scoring 7.8 out of 9 for overall acceptance due to balanced flavor and improved texture. These results highlight raspberry pomace’s potential as a valuable ingredient for improvement in kefir, offering a promising approach to functional dairy innovation.

This study aimed to optimize lavender flower pretreatment, assess the effects of different salt concentrations, and evaluate the use of hydrolat from previous hydro-distillation on essential oil yield and composition. Whole flowers produced as much oil as wet-ground or freshly ground flowers. Contrary to previous studies, NaCl and KCl solutions (3-10%) did not affect maximum oil yield but did alter hydrodistillation kinetics, reducing washing rates and enhancing diffusion by disrupting oil glands and raising the boiling point. Using a mix of recycled hydrolat and fresh water increased oil yield and improved kinetics by enhancing internal oil extraction. The process was successfully modeled using distinct washing and diffusion mechanisms. Both pretreatments of lavender flowers have a significant impact on the essential oil composition. Salt pretreatment enhances the extraction of oxygenated monoterpenes compounds and monoterpenes, while hydrolat addition negatively affects the solubility and volatility of oxygenated monoterpenes. In conclusion, soaking whole lavender flowers in hydrolat-water mixture is an efficient method, reducing both energy and water usage, and lowering operational costs, while simultaneously requiring attention to its impact on the composition.

Bacillus subtilis is a non-pathogenic, sporulating, Gram-positive bacteria with pronounced antimicrobial and metabolic activity and great potential for wide application in various fields. The aim of this paper was to determine the optimum B. subtilis NCIM 2063 growth conditions and to scale up biomass production from shake flasks to a bioreactor level. The critical growth parameters and their interaction effects were studied using Box?Behnken experimental design and response surface methodology. Developed model equations were statistically significant with good prediction capability. It was found that during shake flask cultivation glucose should be added in concentration up to 5 g L-1 in DSM medium, OTR at 10 mol m-3 h-1 and temperature of 33?C, to achieve the maximum number of viable cells and spores. To scale up the process from shake flasks to the bioreactor level kLa was used as a main criterion. Scale up effect was evaluated by comparing the growth kinetics in the shake flasks and in a laboratory bioreactor. The total number of cells obtained in the bioreactor was 4.57x109 CFU mL-1 which is 1.41 times higher than the number of cells in the shake flasks (3.24x109 CFU mL-1), proving that the scale-up procedure was conducted successfully.