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Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment.

nanotechnology in agriculture --- food additive nanoparticles --- silver nanoparticles --- lipopeptides --- food nanotechnology --- food microbiology --- anti-biofilms

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Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. It is a new emerging and fascinating field of science, that permits advanced research in many areas. The first applications of nanotechnology mainly concerned material sciences; applications in the agriculture and food sectors are still emerging. Food science nanotechnology is an area of rising attention that unties new possibilities for the food industry. Due to the rapid population growth there is a need to produce food and beverages in a more efficient, safe and sustainable way. The application of nanotechnology in food has also gained great importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging and food safety overall. The new materials, products and applications are anticipated to bring lots of improvements to the food and related sectors, impacting agriculture and food production, food processing, distribution, storage, sanitation as well as the development of innovative products and sensors for effective detection of contaminants. Therefore, nanotechnology present with a large potential to provide an opportunity for the researchers of food science, food microbiology and other fields, to develop new tools for incorporation of nanoparticles into food system that could augment existing functions and add new ones. However, the number of relative publications currently available is rather small. The present Research Topic aims to provide with basic information and practical applications regarding all aspects related to the applications of nanotechnology in food science and food microbiology, namely, nanoparticle synthesis, especially through the eco-friendly perspective, potential applications in food processing, biosensor development, alternative strategies for effective pathogenic bacteria monitoring as well as the possible effects on human health and the environment.

nanotechnology in agriculture --- food additive nanoparticles --- silver nanoparticles --- lipopeptides --- food nanotechnology --- food microbiology --- anti-biofilms

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The SARS-Cov-2 covid-19 pandemic outbreak continues to claim victims to this day. As the vaccine is ineffective for completely eradicating the virus, there is an urgent need to look at other solutions, including developing antivirals.
Lipopeptides, particularly surfactin, have been recognized for their antiviral activity against several enveloped viruses. However, a better comprehension of their mode of action is necessary to develop antivirals based on those lipopeptides. Moreover, studying several variants allows a better insight into the relationships between the structure of lipopeptides and their antiviral activity.
In this work, a biophysical approach involving the use of liposomes as membrane biomimetic models was used. Four liposome models were created, including one aiming to mimic the host cell plasma membrane and one seeking to mimic the viral membrane.
The effect of surfactin variants on membrane permeability and fluidity was analyzed on these biomimetic liposomes.
Several mechanisms have been suggested to explain the surfactins action on liposomes. It was hypothesized that some variants had two-stage effects on membranes incorporating lipids such as cholesterol and PE. These lipids, potentially at the origin of this biphasic mechanism, could make the membrane more resistant to high surfactin concentrations. It was also hypothesized that the structure of some variants might influence the toxicity of surfactins on the membranes. Finally, it was observed that the studied variants might be more toxic on biological mimicking membranes than viral ones. Further studies are nevertheless mandatory to assert all these hypotheses.

Coronavirus --- Liposomes --- Characterisation --- Biophysics --- Membranes --- Surfactin --- Lipopeptides --- In vitro --- Sciences du vivant > Multidisciplinaire, généralités & autres

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Les surfactants sont des molécules présentes dans notre quotidien. Que ce soient les produits cosmétiques, les produits d’entretien ou même la nourriture, les surfactants peuvent être utilisés dans la formulation de tous ces exemples. Cependant, la majeure partie des surfactants sont produits de manière chimique, seulement 4 % du marché est représenté par des molécules alternatives entièrement bio basée appelées « biosurfactant ». Les lipopeptides, des molécules composées d’une partie lipidique et d’une partie peptidique, font partie de ces biosurfactants. Ces lipopeptides sont produits par différents microorganismes dont des bactéries du genre Bacillus.
Ce travail s’inscrit dans le cadre d’un projet européen nommé SURFs UP visant à produire de nouveaux biosurfactants qui remplaceront les surfactants d’origine chimique. L’objectif de ce projet n’est pas seulement de produire des biosurfactants mais de les produire de manière plus responsable. Pour cela, des co-produits provenant de diverses entreprises ont été utilisés afin de valoriser ces matières considérées comme des co-produits tout en diminuant les coûts de matière première afin de concurrencer les surfactants chimiques.
L’optimisation de la production d’un lipopeptide, la lichénysine, par Bacillus licheniformis a été investigué. La première partié était l’optimisation du milieu. Cette étape a consisté à étudier la production de lichénysine par différentes souches de Bacillus licheniformis tout en modifiant le milieu de culture afin de maximiser la productivité. La deuxième partie a été l’utilisation de co-produits provenant de l’industrie du bois. Pour ce faire, des milieux ont été développés à partir de ces coproduits et la production de lichénysine par Bacillus licheniformis y a été explorée. Une troisième partie a été de réalisé des tests sur la croissance de Bacillus licheniformis ainsi que sur la production de lichénysine en milieu anaérobie. La quatrième et dernière partie a eu comme thématique l’édition génomique de Bacillus licheniformis afin de rendre la souche incapable de sporuler et permettre une culture en fermenteur tout en minimisant les risques de contaminations d’un batch à l’autre. Surfactants are molecules that we frequently use in our daily live. Whether it is in cosmetics, in cleaning products or even in food, surfactants can be used in the formulation if all these examples. However, the majority of surfactants are produced chemically, with only 4% of the market represented by entirely bio-based alternative molecules known as “biosurfactant”. Lipopeptides are molecules composed of a lipid part and a peptide part and belong to these biosurfactants. These lipopeptides are produced by various microorganisms, including bacteria of the Bacillus species. 
This work is part of a European project called SURFs UP aiming at producing new biosurfactants to replace chemical surfactants. The goal of this project is not only to produce biosurfactants but to produce them in a more sustainable way. To achieve this, co-products from various companies have been used to add value to these materials, which are considered as by-products, while at the same time reducing raw material costs to compete with chemical surfactants.
The optimization of lipopeptide production, specifically lichenysin, by Bacillus licheniformis was investigated. The first part focused on medium optimization, which involved studying lichenysin production by various Bacillus licheniformis strains while modifying the culture medium to maximize productivity. The second part explored the use of by-products from the wood industry. For this purpose, culture media were developed using these by-products, and the production of lichenysin by Bacillus licheniformis in these media was examined. The third part involved conducting tests on the growth of Bacillus licheniformis as well as lichenysin production under anaerobic conditions. The fourth and final part focused on the genome editing of Bacillus licheniformis to make the strain incapable of sporulation, enabling fermentation culture while minimizing contamination risks between batches.

Lipopeptides --- lichénysine --- co-produit --- matière première --- bois --- extrait de plume --- Bacillus --- Bacillus licheniformis --- optimisation --- milieu --- design expérimental --- lichenysin --- byproduct --- feedstock --- wood --- feather meal --- optimization --- medium --- experimental design --- Sciences du vivant > Biotechnologie --- Sciences du vivant > Microbiologie

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The rapid increase in the emergence of antibiotic-resistant bacterial strains, combined with a dwindling rate of discovery of novel antibiotic molecules, has created an alarming issue worldwide. Although the occurrence of resistance in microbes is a natural process, the overuse of antibiotics is known to increase the rate of resistance evolution. Under antibiotic treatment, susceptible bacteria inevitably die, while resistant microorganisms proliferate under reduced competition. Therefore, the out-of-control use of antibiotics eliminates drug-susceptible species that would naturally limit the expansion of resistant species. In addition, the ability of many microbial species to grow as a biofilm has further complicated the treatment of infections with conventional antibiotics. A number of corrective measures are currently being explored to reverse or slow antibiotic resistance evolution, Among which one of the most promising solutions is the development of polymer-based antimicrobial compounds. In this Special Issue, different polymer systems able to prevent or treat biofilm formation, including cationic polymers, antibacterial peptide-mimetic polymers, polymers or composites able to load and release bioactive molecules, and antifouling polymers able to repel microbes by physical or chemical mechanisms are reported. Their applications in the design and fabrication of medical devices, in food packaging, and as drug carriers is investigated.

imidization --- antifouling materials --- n/a --- UV-induced polymerization --- 2-hydroxyethyl methacrylate --- additive manufacturing --- antimicrobial resistance --- biofilm --- antibacterial peptides --- ocular infections --- food shelf-life --- hemolytic activity --- polyamide 11 --- coatings from nanoparticles --- polymeric surfaces --- microbial biofilm --- ?-chymotrypsin --- antimicrobial properties --- linear low-density polyethylene --- drug delivery systems --- ESKAPE pathogens --- halictine --- composites --- foodborne pathogens --- layered double hydroxides --- cuprous oxide nanoparticles --- multifunctional hybrid systems --- microbicidal coatings --- adhesives --- acrylates --- quaternization --- polymeric biocide --- biocompatible polymer --- surface functionalization --- sol-gel preparation --- antifouling --- antimicrobial peptides --- polymerizable quaternary ammonium salts --- antibiofilm activity --- polymeric films --- antibacterial activity --- bionanocomposites --- cationic polymers --- Escherichia coli --- antibacterial --- biofilm methods --- drug delivery --- circular dichroism --- coatings wettability --- antimicrobial polymers --- fluorescence --- Staphylococcus aureus --- biofilm analysis --- polyethylene glycol --- copolymerization --- dynamic light scattering --- physiological salt --- copper paint --- medical device-related infections --- olive mill wastewater --- Acinetobacter baumannii --- anti-biofilm surface --- additives --- periodontitis --- periodontal biofilms --- antimicrobial peptide --- segmented polyurethanes --- plastic materials --- biocompatible systems --- bactericidal coatings --- bacteria viability --- wound dressings --- ordered mesoporous silica --- quaternary ammonium --- multidrug-resistant --- antimicrobial polymer --- biofilm devices --- biofilm on contact lenses --- water disinfection --- amorphous materials --- polymers --- infrared spectroscopy --- quaternary ammonium salts --- lipopeptides --- antibacterial properties --- thermal stability --- proteinase --- active packaging --- antibacterial polymers --- anti-biofilm surfaces --- 3D printing --- drug carrier --- persister cells