Abstract:

This is the first scientific report on the fruit characteristics of Chondrodendron tomentosum Ruiz & Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box-Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p < 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² > 96.5%; p < 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and antioxidant capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Anthocyanins were undetectable in green fruits, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results position ripe C. tomentosum fruits as a raw material for natural colorants, nutraceuticals, and functional foods.

Abstract: Cherry tomatoes are highly appreciated for their nutritional value, but remain highly perishable due to rapid respiration and senescence. This study evaluated the combined effect of plasma-activated water (PAW), a sodium caseinate-based edible coating, and antioxidant active packaging on the quality evolution of minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Samples subjected to the full treatment (PAW wash + coating + active packaging) are hereafter referred to as prototype samples, while untreated fruits served as controls. Physical, chemical, nutritional, and microbiological parameters were monitored and modelled using pseudo-zero- and first-order kinetics, with temperature dependence described through the Arrhenius equation. The combined treatment significantly reduced the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, with kinetic constants up to 45% lower than those of the controls. Prototype samples better preserved polyphenol content and antioxidant capacity across all temperatures, particularly at 1 °C and 4 °C. Microbial loads were generally comparable between groups. However, prototype samples exhibited lower Enterobacteriaceae at 8 °C and higher yeast/mould counts at 4 °C and 8 °C. Overall, the multi-hurdle approach effectively slowed quality deterioration without affecting visual appearance. The kinetic modelling framework enabled reliable shelf-life prediction, highlighting the potential of combining mild, sustainable technologies to enhance the quality and safety of MP cherry tomatoes.

Abstract: The study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle, Hipp); one hydrothermally processed whole meal oat flour (TAU®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU® and Bauck products varied widely in their sensory properties re-garding bitterness, sweetness, taste and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU® and Bauck scored higher than Hipp and Holle. In the hedonic sensory test, only minor differences between the samples were described. The emotional pro-filing conducted by consumers revealed product differences like those found by trained observers. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers.

Abstract: This paper introduces a Hybrid Intelligence Framework (HIF) for human-AI collaboration in the analysis of complex biological and behavioural datasets. HIF combines generative-AI pattern surfacing with subject-matter-expert (SME) curation to support transparent, auditable interpretation in small, multivariate studies. We demonstrate the framework using a two-week fibre-enriched food intervention in autistic adults, in which twelve participants consumed a savoury nugget daily while providing oral and faecal microbiome samples, baseline diet information, and daily sensory enjoyment ratings. The dataset was analysed independently using two approaches: a conventional SME pipeline based on Healthy Diet Index (HDI) grouping and established microbiome statistics, and a HIF workflow that derived an alternative fibre-intake score and used iterative human-AI dialogue to explore patterns. Despite these different analytical routes, both approaches converged on the same core findings. Participants with lower baseline fibre intake showed larger microbiome compositional shifts over two weeks, alpha-diversity responses were heterogeneous, and beta-diversity separation was clearer among low-fibre or low-HDI participants. Both analyses identified reductions in opportunistic genera and an apparent link between higher product enjoyment, better adherence, and clearer microbial trajectories. This case study illustrates how HIF can complement expert statistical analysis by reframing small, noisy datasets, making analytical assumptions explicit, and linking sensory enjoyment with microbiome responsiveness. To our knowledge, this is the first application of a structured HIF in food and sensory science.

Abstract: The intestinal barrier is a complex and dynamic structure that plays a critical role in maintaining gut health. Though, pathological conditions such as, dysbiosis or inflammation that could damage the intestinal barrier to varying degrees, aggravating the primary disease. Recently, fermented plant-origin foods and probiotics were used as an alternative for health remedy. For this reason, in this current study, we made the inquiries about the effect of Tunisian zgougou juice obtained upon both spontaneous (J) and driven fermentation (J(A1+A2)) with autochthonous probiotic bacteria Lactiplantibacillus plantarum (LP) species A1 and A2, the whole bacteria (A1) and (A2) and their CFS. The cell integrity and permeability was assessed based on the TEER measurement on monolayer cell culture of Caco-2 cell, then the gene expression levels of the tight junction proteins (TJP) and the gene expression level of the inflammatory cytokine TNFα were evaluated using the RT-PCR. Our experimental findings exhibited that the driven fermented had a potential protective effects on intestinal barrier function in vitro shown by the great increase the electrical barrier detection (TEER) between Caco2 cell reaching ca. 690 to 963.33 Ω/cm2, although the regulatory mechanism has not been reported yet. Otherwise LP (A1 and A2) and their CFS showed moderate results. Furthermore, J(A1+A2) promoted the mRNA relative gene expression of the different tested tight TJPs and moderated the intestinal inflammation by influencing the TNFα expression. This study revealed that probiotics and especially probiotic-based plant-origin fermented functional foods (Tunisian zgougou juice) could improve and reinforce the intestinal barrier which provide new ideas for treating intestinal injury-related diseases, and have to be a revival in worldwide popularity, mostly as a consequence of claims made about their health benefits. So that, to completely reveal the health advantages of these probiotic LAB strains for humans and this new food matrix, additional in vivo and clinical investigations are necessary, as highlighted by the limitations of in vitro models.

Abstract: Cultured meat is increasingly considered a potential complement to conventional meat, yet the determinants of its acceptance remain unclear. This study examined whether motivations underlying conventional meat purchasing are associated with attitudes and behavioural intentions toward cultured meat among adult Polish meat eaters (n = 425). A cross-sectional online survey assessed attitudes, perceived risks, general acceptance, behavioural intentions and socio-demographic characteristics. Overall attitudes and acceptance were moderately positive, while concerns related to technological risk and naturalness persisted. Four psychographic segments were identified, with cautious optimists (35.9%) and concerned ambivalents (33.3%) representing the largest groups. Associations between conventional meat-purchase motivations and attitudes toward cultured meat were statistically significant but modest, with ethical and environmental motives showing weak positive associations and sensory-oriented motives showing weak negative ones. The correspondence between segmentation based on conventional meat motivations and that based on cultured-meat orientations was limited, indicating only partial structural overlap. Younger, urban and higher-educated respondents were disproportionately represented in the more favourable segments, and prior familiarity increased the likelihood of positive attitudes. Overall, the findings indicate that motivations for purchasing conventional meat explain only a limited share of variability in cultured meat acceptance. Factors related to familiarity, perceived technological characteristics and broader psychosocial orientations appear more influential and should be explored further in future research.

Abstract:

During mechanical harvesting, the above-ground biomass (sugar beet leaves) is routinely cut and left on the field as green fertilizer and represents a underuti-lisation of a seasonal stream of biomass with provable potential of bioactive compounds. The aim of this study was to show the distribution of polyphenol and protein content in the leaf blade and petioles in different sugar beet cultivars and different harvest times. Quantified total polyphenols and delineated the phenolic composition of SBL using complementary HPLC-DAD and LC-MS methods. In sugar beet leaf blades, protein content was from 19% to 29% and significantly affected by Individual cultivars and harvest date. Petioles showed a significantly lower protein content, typically ranging from 4.9% to 9.5%. The total polyphenol content (TPC) quantified using vitexin as a standard and was in the range of 7.8-11.0 mg/g DW for blades and 0.8 – 2.7 mg/g DW for petioles and it also depended on the harvest date for individual varieties. Leaf blades contained substantially higher concentration of vitexin derivatives (mean 7.4 ± 2.3 mg/g DW) than petioles (1.1 ± 0.6 mg/g DW). The percentage contribution of vitexin derivatives in to total polyphenol content in SBL blades and petioles was high across all samples (above 70%) and decreased with the delay in harvest time.

Abstract: Fresh fruit are inherently prone to postharvest deterioration due to loss of moisture, respi-ration, mechanical damage, and microbial decay, making quality preservation a persis-tent challenge across fresh produce supply chains. While conventional plastic packaging offers barrier protection and cost-efficiency, its environmental footprint, particularly poor biodegradability and increasing incidence of plastic waste necessitates a transition to-ward more sustainable alternatives. Among these, the use of edible coatings, primarily based on natural biopolymers, has emerged as a versatile strategy capable of modulating transpiration, gas exchange, microbial activity, and sensory quality while addressing en-vironmental concerns. Unlike biodegradable plastic films, edible coatings directly inter-face with the fruit surface and offer multifunctional roles extending beyond passive pro-tection. This review consolidates the current understanding of edible coatings with an emphasis on their functional performance, covering moisture management, gas permea-bility, microbial control, and sensory and nutritional quality retention. It further evaluates coating optimization strategies involving material selection, formulation, and advanced application and testing techniques. Despite growing interest, several challenges remain under-addressed: variability in barrier and mechanical properties, limited compatibility with high-throughput handling, and ambiguous regulatory pathways. The review identi-fies key knowledge gaps and highlights opportunities for innovation in nanocomposite development, active ingredient incorporation, and structural characterization. Bridging these gaps is crucial for transitioning edible coatings from conceptual sustainability solu-tions to commercially viable, function-driven technologies in sustainable postharvest fruit packaging.

Abstract: Food loss and waste (FLW) is a chronic problem across food systems worldwide, with meat being one of the most resource-intensive and perishable categories. The perishable character of meat combined with complex cold chain requirements and consumer behav-iour, makes the sector particularly sensitive to inefficiencies and loss across all stages from production to consumption. This review synthesizes the latest advancements in new preservation technologies and supply chain efficiency strategies to minimize meat wast-age, and also outlines current challenges and future directions. New preservation technologies such as high-pressure processing, cold plasma, pulsed electric fields, and modified atmosphere packaging have substantial potential to extend shelf life while preserving nutritional and sensory quality. Active and intelligent packag-ing, bio-preservatives, and nanomaterials act as complementary solutions to enhance safety and quality control. At the same time, blockchain, IoT sensors, AI, and predictive analytics-driven digitalization of the supply chain are opening new opportunities in traceability, demand forecasting, and cold chain management. Nevertheless, regulatory uncertainty, high capital investment requirements, heterogeneity among meat types, and consumer hesitancy towards novel technologies remain significant barriers. Furthermore, the scalability of advanced solutions is limited in emerging nations due to digital inequal-ities. Convergent approaches that combine technical innovation with policy harmonization, stakeholder capacity building, and consumer education are essential to address these challenges. System-level strategies based on circular economy principles can further re-duce meat loss and waste, while enabling by-product valorisation and improving climate resilience. By integrating preservation innovations and digital tools within the framework of UN Sustainable Development Goal 12.3, the meat sector can make meaningful progress towards sustainable food systems, improved food safety, and enhanced environmental outcome.

Abstract: Background/Objectives: Fermented foods are integral to European diets, yet compre-hensive data on their consumption patterns remain scarce. This study aimed to char-acterise fermented food intake across four European regions and examine demographic influences on consumption behaviour. Methods: Cross-sectional data were collected from 12,646 adults in 53 countries (2023–2024) using the validated Fermented Food Frequency Questionnaire (3FQ) under the PIMENTO COST Action (CA 20128). Weighted analyses accounted for regional popu-lation distributions, sex, and age. Intake was assessed across 15 fermented food cate-gories, with prevalence and quantity estimates derived from frequency and portion-size data. Results: Among all fermented food groups, fermented dairy products were consumed almost universally (94.1–95.6%) with median daily intakes of 66.7–80.1 g/day. Coffee and fermented cereals were also highly prevalent (78.4–84.1% and 89.9–95.9%, respectively), with median intakes of 60.0–73.1 g/day for coffee and 44.0–77.1 g/day for cereals. Choc-olate showed a weekly intake (76.0–138.8 g/week) with prevalence exceeding 90% in all regions. In contrast, fermented vegetables and legumes had low intakes (4.4–8.4 g/day and 4.5–9.0 g/week, respectively), and plant-based alternatives were consumed by up to 72.8% in Western Europe, but with a negligible intake (median 25.5 g/week). Alcoholic beverages varied regionally: wine ranged from 12.5 to 25.0 g/day, and beer/cider from 25.0 to 50.0 g/day. Fermented non-alcoholic beverages had low prevalence (18.3–49.3%) but relatively higher weekly intake among consumers (18.7–49.8 g/week). Across cate-gories, a clear discordance emerged between high prevalence and modest intake. Conclusions: This Europe-wide mapping of fermented food consumption revealed substantial regional heterogeneity and modest overall intake. These findings help es-tablish baseline data for nutritional epidemiology research and evidence-based dietary guidelines, although they also support that region-specific rather than pan-European dietary guidelines may be required. Future research should integrate microbiome and other approaches to elucidate their combined health implications comprehensively.

Abstract: Poultry meat is consumed worldwide, with Brazil being a major producer and exporter. Microbiological evaluation of carcasses has been used for verifying process hygiene and safety. This study compared the microbiological effectiveness and costs of two sampling methods for poultry carcasses: analysis of composite samples of skin and muscle from various carcass regions and analysis of the neck skin only. Enterobacteriaceae counts were performed across different carcass regions to identify the most contaminated and easiest part to sample. Subsequently, costs related to labor time and protein waste were quantified in 18 slaughterhouses. Counts in the muscle and skin of the neck, cloaca, and wing regions were similar but significantly lower than those in the grouped dorsal samples (p<0.05). Neck skin samples were statistically similar to the grouped dorsal samples, were easier to collect, and showed statistically higher contamination than ventral samples, indicating equivalent or superior microbiological representativeness. The neck skin sampling method required less time, generated less protein waste, was simpler to perform, and reduced estimated costs by 97%. These results indicated that neck skin excision is a more effective and economical alternative for the microbiological sampling of poultry carcasses.

Abstract:

The distinct sensory properties of artisanal cheeses are defined by unique microbial communities and the key compounds they produce during maturation. Traditional Bulgarian green cheese is only produced in the village of Cherni Vit. To better understand the unique microbial community of this type of cheese, we performed shotgun metagenomic sequencing on a sample of the cheese. We found the dominant microorganisms are various species from the genus Brevibacterium (51%), most notably B. aurantiacum (29%). While having a much lower abundance, the genus Brachybacterium (2%) also plays an important role in ripening. Lactic acid bacteria, specifically Lactobacillus delbrueckii subsp. bulgaricus (19%) and Streptococcus thermophilus (7%) also represented a significant share of the community composition. Functional profiling suggests Brevibacterium is a major producer of amino acids such as Phe, Arg, and Lys, as well as cofactors and vitamins like B5 and B6, and lipoic acid. We found the mold Aspergillus puulaauensis (3%) plays a key role in both lipid and amino acid metabolism within the community, despite its low abundance. No pathogens were present, but genes and plasmids encoding antibiotic resistance were detected at low concentrations. We found green cheese consumption is safe, and could be a source of useful secondary metoblites.

Abstract: The global seafood industry generates millions of tons of by-products each year, creat-ing environmental and economic challenges but also presenting a valuable opportunity for resource recovery. These by-products, rich in bioactive compounds such as proteins, omega-3 fatty acids, collagen, chitin, and antioxidants, have traditionally been un-derutilized due to inefficient and energy-intensive conventional extraction processes. Pulsed electric field (PEF) technology has emerged as a promising, non-thermal, and environmentally friendly method for valorizing seafood by-products by enhancing the permeability of biological membranes through electroporation, thereby facilitating the efficient extraction of high-value compounds. This manuscript critically reviews the scientific principles underpinning PEF, including dielectric breakdown and trans-membrane potential generation, and explores its mechanisms for improving mass transfer during extraction and dehydration. Applications of PEF for recovering proteins, lipids, and antioxidants from diverse seafood side streams are comprehensively dis-cussed, with emphasis on its advantages—such as reduced energy consumption, preservation of thermolabile compounds, and improved product quality—compared to conventional methods. Despite demonstrated laboratory-scale successes, industrial adoption of PEF remains limited due to challenges in process optimization, economic feasibility, and regulatory frameworks. This review synthesizes current knowledge and provides guidance for future research to advance the industrial implementation of PEF as a sustainable and efficient tool for seafood by-product valorization.

Abstract: Freezing and thawing strongly affect the structural integrity and quality of meat, yet these processes remain difficult to monitor due to spatial temperature gradients and non-uniform phase transitions. This study investigates the ability of ultrasound to provide real-time detection of dynamic freezing and thawing events in pork tissues with different fat compositions. Specimens of water, lean meat, marbled meat, layered lean-fat structures and lard were subjected to controlled freeze-thaw cycles while ul-trasonic signals and internal temperatures were continuously followed using a custom experimental setup. Consistent amplitude drops in the MHz range at entering the freezing phase followed by characteristic signal patterns that differed sharply between lean and fatty tissues were recorded. Lean meat, dominated by water content, exhibit-ed rapid signal loss at the onset of ice crystallization and a clear recovery of amplitude once fully frozen. Fat-rich tissues demonstrated prolonged attenuation and near dis-appearance of high-frequency signals, with incomplete recovery even at deep-frozen states. Hysteresis between temperature readings and actual phase transition moments was found. These findings indicate that ultrasound provides distinct freeze-thaw sig-natures that reflect tissue composition offering a reliable monitoring tool for freezing uniformity and the true onset and completion of freezing and thawing in meat.

Abstract:

Background/Objectives: Iodine plays a key role in thyroid hormone synthesis and metabolic regulation in vertebrates. This study aimed to evaluate the in vivo bioavailability of iodine and assess selected biochemical parameters and thyroid-related gene expression in male Wistar rats fed lettuce (Lactuca sativa L.) biofortified with iodoquinolines (8-hydroxy-7-iodo-5-quinolinesulfonic acid or 5,7-diiodo-8-quinolinol) or potassium iodate. Methods: Two iodine intake levels were applied: a nutritionally adequate iodine level and a supranutritional level, to evaluate the nutritional safety of iodine obtained from biofortified vegetables. Results: A diet containing lettuce biofortified with iodoquinolines at the adequate level had no significant effect on thyroid hormone concentrations, expression of Dio1, Dio2, Slc5a5, and Tpo genes, or thyroid morphology. While supranutritional iodine intake led to increased levels of T4, fT4, T3, and fT3, all hormone concentrations remained within the physiological range. No elevation in liver enzyme activity (ALT, AST, ALP) was observed, indicating the absence of hepatotoxic effects from high-iodine diets based on biofortified lettuce. Compared to potassium iodate, iodoquinolines demonstrated superior bioavailability, as evidenced by enhanced iodine accumulation in tissues and more efficient thyroid hormone synthesis. Conclusions: To the best of our knowledge, this is the first in vivo nutritional study assessing the physiological effects of supranutritional iodine intake from a biofortified plant source. These findings confirm the nutritional safety and efficacy of iodine biofortification using iodoquinolines and highlight the need for further research, including human nutritional clinical trials.

Abstract: This study evaluated the effects of chitosan composite edible coatings with frankincense essential oil on microbial growth and strawberry quality. Fresh strawberries were coated with 1% and 3% chitosan solution, both with and without the addition of frankincense essential oil, and stored under controlled conditions for eight days. The physical properties of strawberries, such as color, texture, moisture content, pH, and total soluble solids, were evaluated throughout the storage period. Results indicated that neither chitosan nor chitosan-frankincense oil coatings significantly altered the physical properties of the strawberries. However, all coatings effectively inhibited fungal growth. Notably, chitosan-frankincense oil coatings significantly reduced the growth of E.coli compared to both the chitosan coating and the control. Furthermore, the 1% chitosan-frankincense oil coating was found to be as effective as 3% chitosan coating in suppressing bacterial growth. These findings suggest that chitosan combined with frankincense oil can serve as an effective natural alternative for edible coating in food preservation, offering both antimicrobial benefits and quality retention during storage.

Abstract: Background As the field of cultivated meat and seafood progresses, traditional approaches to risk assessment, particularly whole-food animal feeding studies, require critical evaluation. Animal testing, especially long-term feeding studies, are resource and time-intensive, poses unreliable interpretation, and are ethically contentious. Given the controlled production environment of cultivated foods and the availability of compositional, molecular, and exposure data, this paper examines the applicability of a weight-of-evidence framework as a scientifically robust approach to safety assessment. Scope and approach The objective is to critically evaluate the scientific justification for in vivo toxicological studies in the safety assessment of cultivated food products and examine alternative, non-animal based methods. Key findings and conclusions Drawing on regulatory precedents, analytical frameworks, and case studies, this review demonstrates that a tiered, weight-of-evidence framework integrating compositional analysis, exposure assessment, and New Approach Methodologies offers a scientifically rigorous and proportionate strategy in comparison to applying uniform requirements for animal studies.

Abstract: Post-harvest rejection of ‘Cruiser’ cantaloupe reaches 15% in arid Mexico, wasting approximately 1.1 m³ virtual water and 0.48 t CO₂-eq per discarded ton. We provide the first open-access protocol for converting this stream into a premium, carotenoid-rich spirit using low-cost, rural-scale equipment. A 5-day, 20 °C maceration at 15% pulp and 20% v/v ethanol retained 68 % β-carotene for more than 12 months without preservatives, achieved consumer liking of 7.8/9, and delivered 1.5-fold higher antioxidant capacity than published mango or passion-fruit liqueurs. Life-cycle impacts were 25% lower than mango spirit; pomace composting improved soil water-holding capacity by 18%. A 100 L d⁻¹ micro-enterprise pays back in 24 months at USD 2.90 L⁻¹ production cost and adds eight-fold value to rejected fruit. The process offers craft distilleries a scalable, circular-economy route to up-cycle melon losses into a clean-label alcoholic beverage.

Abstract: Hydrodynamic cavitation (HC) is a green, scalable platform for recovering and functionalizing bioactives from agri-food and forestry byproducts. This narrative, expert-led review focuses on citrus and pomegranate peels, softwoods, and plant proteins, emphasizing process performance, product functionality, and routes to market, and comparing HC with other novel green extraction methods. Pilot demonstrations consistently show water-only operation at high solid loadings and short residence times; in most practical settings, downstream water removal—not extraction—drives energy demand, favoring low water-to-biomass ratios. HC uniquely generates stable pectin–flavonoid–terpene phytocomplexes with improved bioaccessibility and early evidence suggests the possibility of enabling protein–polyphenol complexation while mitigating anti-nutritional factors. Two market-oriented translational pathways emerge: (i) direct blending of HC-derived bioactive dry extracts with commercial dry protein isolates to deliver measurable functional benefits at low inclusion levels; and (ii) HC-based extraction of plant proteins to create digestion-friendly isolates and conjugate-ready ingredients. Key gaps include standardized reporting of consumed specific energy, solvent and byproduct mass balances, matched-scale comparisons with subcritical water extraction and pulsed electric field, and continuous multi-ton evidence. Overall, HC shows strong promise for circular biorefineries, contingent on rigorous energy accounting, quality preservation, and clear regulatory documentation.

Abstract:

Previous research showed that strains of three lactic acid bacteria (LAB) isolated from goat’s raw milk cheeses – Leuconostoc mesenteroides, Lacticaseibacillus paracasei and Loigolactobacillus coryniformis – exhibited promising antilisterial activity and acidification properties. The objectives of the present study was twofold: (1) to determine whether the initial pH of heat-treated reconstituted milk (HTRM, as a fermenting milk model medium to produce cheese) affects the growth kinetics of Listeria monocytogenes, in monoculture and coculture with each of the LAB strains; and (2) to quantify and compare the capacity of the LAB strains to inhibit L. monocytogenes in the same milk model. Challenge tests were conducted in HTRM adjusted to three initial pH levels of 5.5, 6.0, and 6.5, inoculating L. monocytogenes in monoculture, and each of the LAB strains in monoculture and in coculture with the pathogen. Milk samples were incubated at 12ºC during 8 days to track population changes during fermentation. A pH-driven dynamic growth model was fitted to all monoculture and coculture growth curves; and, in addition, a Jameson-effect model to all coculture growth curves. Although both models described well the growth kinetics; the pH-driven dynamic model mostly rendered better goodness-of-fit statistics and hence higher precision for the kinetic parameters. In monoculture, L. mesenteroides consistently exhibited the highest growth rates and maximum concentrations in milk at all initial pH levels. Similarly, in coculture, this strain more effectively controlled L. monocytogenes by reducing its growth rates (day^-1) from 3.201 ± 0.045, 3.416 ± 0.177, and 3.432 ± 0.073 at initial pHs 5.5, 6.0 and 6.5, to 1.469 ± 0.205, 2.293 ± 0.284, and 1.552 ± 0.132, respectively. Furthermore, as the initial milk pH increased, the maximum concentration of L. monocytogenes in monoculture and in coculture also increased, although the three LAB strains were able to reduce the maximum concentration of L. monocytogenes at all pH values (p < 0.01). These findings indicate that, among the three tested LAB strains, L. mesenteroides is the most efficient in slowing down the growth and decreasing the maximum load of L. monocytogenes in fermenting milk, although for all LAB strains, it was demonstrated that the initial pH of milk has an effect on the extent of inhibition of L. monocytogenes. Thus, adjusting milk to a more acidic pH before fermentation has a synergistic effect with the addition of lactic acid bacteria on the control of L. monocytogenes.