The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.

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Glucose, alcohol stillage and glycerol were used as substrates for bio-hydrogen production by the newly isolated strain Clostridium beijerinckii 6A1 under batch conditions. High molar yields of hydrogen from the studied organic substrates were observed. There was a neat difference in the metabolic pathways of substrate digestion when hexose-based substrate or glycerol were used. The products of glycerol digestion showed that a pathway with no formic acid formation as intermediate was probable. In this case, considerable concentrations of acetic and propionic acid (up to 6 g dm−3) and small amounts of butanol were observed after 48 h. When glucose or hexose-based substrates were used, considerable amounts of formic acid (up to 6 g dm−3), i.e., the pathway proposed for Clostridia mixed cultures, were appropriate for the observed process of hydrogen release. For these substrates, considerable amounts of propionic acid in concentrations up to 1 g dm−3 were observed. That is why the pathway proposed for mixed cultures seemed more appropriate for our experiments carried out with hexose-based substrates. When hexoses were used, substrate digestion stopped the formation of acetic acid, propionic acid and ethanol. Probably, these intermediates are inhibitors to the further digestion to other products.

Traditional methods for wastewater treatment are associated with high energy consumption. This is why biological treatment of water is more appropriate at the moment. In our previous study, oxidation and reduction of pollutants have been proposed to be carried out in a microbial fuel cell (MFC) designed by our laboratory that simultaneously purifies wastewater from sulfide and nitrate ions and generates electricity. The experiments were carried out with two types of electrodes, graphite rods and paddling of activated carbon using a Fumapem® FFA-3-PK-75 (OH- form) membrane. The results show that the cell has higher energy output when using paddling of activated carbon as an electrode.

It is shown that bacteria Bradyrhizobium japonicum 273 were capable of degrading phenol at moderate concentrations either in a free cell culture or by immobilized cells on granulated activated carbon particles. The amount of degraded phenol was greater in an immobilized cell preparation than in a free culture. The application of a constant electric field during cultivation led to enhanced phenol biodegradation in a free culture and in immobilized cells on granulated activated carbon. The highest phenol removal efficiency was observed for an anode potential of 1.0 V/S.H.E. The effect was better pronounced in a free culture. The enzyme activities of free cells for phenol oxidation and benzene ring cleavage were very sensitive to the anode potential in the first two steps of the metabolic pathway of phenol biodegradation catalyzed by phenol hydroxylase—catechol-1,2-dioxygenase and catechol-2,3-dioxygenase. It was observed that at an anode potential of 0.8 V/S.H.E., the meta-pathway of cleavage of the benzene ring catalyzed by catechol-2,3-dioxygenase became competitive with the ortho-pathway, catalyzed by catechol-1,2-dioxygenase. The obtained results showed that the positive effect of constant electric field on phenol biodegradation was rather due to electric stimulation of enzyme activity than electrochemical anode oxidation.

This study proposes a mathematical modeling approach for evaluating the effect of applying a permanent electric field on the biodegradation of 1,2-dibromoethane by bacterial cells of Bradyrhizobium japonicum 273. Two models for inhibited microbial growth including product inhibition were composed—one using the Monod–Yerusalimsky approach and another one—the Levenspiel kinetic equation. The models were used to process own experimental data obtained without an electric field and ones obtained at the application of an electric field. The experiments were carried out at an optimum anode potential of 0.8 V vs. the standard hydrogen electrode (SHE). Three initial concentrations of substrate were tested: 0.05, 0.1, and 0.15 g dm−3. The modeling takes into account the product inhibition on microbial growth assuming 2-bromoethanol as the first biodegradation product. It was found that the positive effect of the electric field is the enhancement of microbial growth, expressed by the increase in the maximum specific growth rate and the increase in the inhibition constant when the model of Monod–Yerusalimsky is applied. The main effect of the electric field is in the increase in the rate constant of 2-bromoethanol removal by electrochemical oxidation, enabling the enhancement the microbial growth and substrate conversion to the product. The obtained results show that the application of a permanent electric field leads to a higher electrochemical oxidation rate (with a rate constant up to 60% higher than for the control experiments) and complete substrate and 2-bromoethanol biodegradation. The model of Levenspiel is not so sensitive to the effects of the electric field on product inhibition.