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    Characterization and in situ bioprotective efficacy of reuterin E81 produced by Limosilactobacillus reuteri E81 in white cheese model
    (Elsevier, 2025) Ispirli, Humeyra; Ozturk, Hale Inci; Dertli, Enes
    This study focused on characterization and in situ application of reuterin E81, a potent antimicrobial compound produced by Limosilactobacillus (L.) reuteri E81, in white cheese. Strain E81 harbored the gene island containing pdu-cbi-cob-hem clusters responsible for reuterin production and this led to investigation of reuterin production for this strain. Initially, reuterin was synthesized from glycerol and characterized using NMR and FT-MIR analyses. Specific 1H and 13C NMR peaks confirmed the presence of reuterin components such as 3-hydroxypropionaldehyde and acrolein, while FT-MIR spectra indicated a distinct carbonyl (C=O) stretching band at 1717 cm-1, characteristic of aldehyde groups of reuterin system. Reuterin E81 showed dose dependent fungistatic and bactericidal effects, with complete inhibition of Gram-negative ones at lower doses. In white cheese production, four groups were prepared, including control and experimental groups with or without glycerol addition. The challenge test conducted over 30 days of cold storage demonstrated that white cheese samples containing L. reuteri E81 and glycerol achieved a significant reduction in microbial loads, with Escherichia (E.) coli counts decreasing from 6.4 log CFU/g to undetectable levels, which was attributed to in situ reuterin production. Meanwhile, total aerobic mesophilic bacterial counts declined progressively. These findings highlight the potential of in situ reuterin production as a natural strategy to enhance the microbiological safety of white cheese. However, it also inhibited the growth of S. thermophilus and L. reuteri cultures. The inhibitory effects of reuterin on beneficial lactic acid bacteria suggest the need for further optimization to balance food safety with starter culture viability.
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    Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era
    (Mdpi, 2025) Asar, Remziye; Erenler, Sinem; Devecioglu, Dilara; Ispirli, Humeyra; Karbancioglu-Guler, Funda; Ozturk, Hale Inci; Dertli, Enes
    This review focuses on the potential utilization of artificial intelligence (AI) tools to deepen our understanding of probiotics, their mode of action, and technological characteristics such as survival. To that end, this review provides an overview of the current knowledge on probiotics as well as next-generation probiotics. AI-aided omics technologies, including genomics, transcriptomics, and proteomics, offer new insights into the genetic and functional properties of probiotics. Furthermore, AI can be used to elucidate key probiotic activities such as microbiota modulation, metabolite production, and immune system interactions to enable an improved understanding of their health impacts. Additionally, AI technologies facilitate precision in identifying probiotic health impacts, including their role in gut health, anticancer activity, and antiaging effects. Beyond health applications, AI can expand the technological use of probiotics, optimizing storage survival and broadening biotechnological approaches. In this context, this review addresses how AI-driven approaches can be facilitated by strengthening the evaluation of probiotic characteristics, explaining their mechanisms of action, and enhancing their technological applications. Moreover, the potential of AI to enhance the precision of probiotic health impact assessments and optimize industrial applications is highlighted, concluding with future perspectives on the transformative role of AI in probiotic research.