Rongqing Zhou

Litchi processing generates large quantities of seed by‐products that are rich in starch and polyphenols but remain underutilized. In this study, the bioactivity and prebiotic potential of litchi seed vinegar (EHA‐B‐S1), a sustainable product derived from litchi seed by‐products, were systematically evaluated. EHA‐B‐S1 displayed measurable in vitro antioxidant activity: total antioxidant capacity (4 mmol Trolox equivalents per mL), DPPH radical‐scavenging of 50 µmol Vc equivalents per mL, and ABTS radical‐scavenging activity of 1.0 mmol Vc equivalents per mL. EHA‐B‐S1 displayed moderate inhibitory capacity against α‐amylase, α‐glucosidase, and pancrelipase, and its performance was close to that of acarbose and orlistat. During probiotic‐mediated fermentation, EHA‐B‐S1 rapidly acidified the fermentation environment, treatment resulted in higher measured biomass of Lactobacillus acidophilus , Lactobacillus rhamnosus , Lactiplantibacillus plantarum , and partially sustained Bifidobacterium longum compared with the control. The increase in metabolic activity showed higher short‐chain fatty acid production, especially acetic acid, and expanded flavonoid diversity from 36 to 47 detected compounds; total flavonoid content increased to approximately 176% of the initial level. Network pharmacology analysis further predicted that these flavonoids may be associated with multiple metabolic and inflammatory pathways, providing hypotheses for future mechanistic studies. Collectively, the experimentally observed in vitro activities and fermentation‐associated metabolite changes support further investigation of litchi seed vinegar as an upcycled bioactive fermented‐food candidate, whereas its molecular targets, physiological effects, and health relevance require targeted cellular and in vivo validation.

Food fermentation is driven by microorganisms, which usually coexist as multispecies biofilms. The activities and interactions of functional microorganisms and pathogenic bacteria in biofilms have important implications for the quality and safety of fermented foods. It was verified that the biofilm lifestyle benefited the fitness of microorganisms in harsh environments and intensified the cooperation and competition between biofilm members. This review focuses on multispecies biofilm formation, microbial interactions and communication in biofilms, and the application of multispecies biofilms in food fermentation. Microbial aggregation and adhesion are important steps in the early stage of multispecies biofilm formation. Different biofilm‐forming abilities and strategies among microorganisms lead to several types of multispecies biofilm formation. The spatial distribution of multispecies biofilms reflects microbial interactions and biofilm function. Then, we discuss the intrinsic factors and external manifestations of multispecies biofilm system succession. Several typical interspecies cooperation and competition modes and mechanisms of microbial communication were reviewed in this review. The main limitations of the studies included in this review are the relatively small number of studies of biofilms formed by functional microorganisms during fermentation and the lack of direct evidence for the formation process of multispecies biofilms and microbial interactions and communication within biofilms. This review aims to provide the food industry with a sufficient understanding of multispecies biofilms in food fermentation. Practical Application : Meanwhile, it offers a reference value for better controlling and utilizing biofilms during food fermentation process, and the improvement of the yield, quality, and safety of fermented products including Chinese Baijiu , cheeese, kefir , soy sauce, kombucha, and fermented olive.