This paper presents research results of a rice direct spot seeding machine model based on the vacuum suction principle. Experiments were conducted using suction tubes of different diameters while maintaining a constant vacuum pressure of 12 kPa. The results showed that with a suction tube diameter of 1.3 mm, the highest accuracy in picking up exactly one wet rice seed was 66.7%. For dry rice seeds, the highest accuracy reached 72% when using a suction tube with a diameter of 1.0 mm. In evaluating the success of seed pickup and release, it was observed that as the tube diameter increased, the ability to pick up and release seeds also improved. Furthermore, dry rice seeds demonstrated a higher success rate in pickup and release compared to wet rice seeds when using the same tube diameter.

This study successfully isolated and selected thermophilic actinomycete strains capable of degrading cellulose from agricultural residues for use in straw mushroom cultivation. A total of 12 actinomycete strains demonstrated the ability to degrade CMC within a temperature range of 45°C to 60°C. Six strains (R2, R4, R5, R8, Đ3, and Đ4) exhibited strong cellulolytic activity, with clear zone diameters ranging from 22 to 28 mm. Notably, strain R8 showed high efficiency in degrading straw at 50℃ without adversely affecting the mycelial growth of straw mushrooms. Based on morphological characteristics and 16S rRNA gene sequence analysis, strain R8 was identified as S. thermoviolaceus, with a sequence similarity of 99.89%. Remarkably, the addition of S. thermoviolaceus R8 to the substrate increased the yield of straw mushrooms by up to 21.27% compared to the control. The results demonstrated the potential of actinomycete strains in using straw as a substrate, thereby enhancing efficiency in mushroom production.

Perilla (Perilla frutescens (L.) Britt.) is a medicinal herb rich in bioactive compounds with antioxidant properties and potential health benefits. The study aimed to evaluate the leaf maturity stages, as well as investigate the effects of fermentation time (0-4 hours) and drying temperature (60-80℃) on the bioactive compounds content and the sensory attributes of perilla leaf tea. The total anthocyanin content (TAC), total polyphenol content (TPC), total flavonoid content (TFC), and sensory properties (color, aroma, and taste) of the product were analyzed and evaluated. The findings showed that perilla leaves are rich in anthocyanins, polyphenols, and flavonoids, with TAC, TPC, and TFC of 207.58±0.04 μg/g, 250.74±0.08 mg GAE/g, and 30.08±0.09 mg QE/g, respectively. Furthermore, fermentation for 3 hours and convective drying at 70℃ effectively preserved the bioactive compounds in perilla leaf tea, with TAC, TPC, and TFC of 4.31±0.22 μg/g, 11.18±0.31 mg GAE/g, and 3.31±0.19 mg QE/g, respectively. In addition, the tea also achieved high sensory scores for color (4.20±0.79), aroma (4.10±0.32), and taste (4.10±0.88).

Currently, bacteriocins produced by lactic acid bacteria are being considered as a potential alternative to antibiotics in aquaculture and preservatives in food. This research was conducted to select lactic acid bacteria strains capable of producing bacteriocin by agar well diffusion method to inhibit the growth of Escherichia coli and Staphylococcus aureus, isolated from whiteleg shrimp (Litopenaeus vannamei). A total of 21 lactic acid bacteria strains were isolated from shrimp farms in Kien Giang province. Among them, 9 strains showed the ability to produce bacteriocin that inhibited both E. coli (Gram-negative) and S. aureus (Gram-positive) bacteria, with inhibition zone diameters ranging from 4.0 to 9.7 mm. Notably, strain VT3 exhibited the strongest antibacterial activity and had a 99.4% sequence similarity to Weissella cibaria based on the 16S rRNA gene. The growth and bacteriocin production of strain VT3 were highest when cultured in MRS medium supplemented with 2% yeast extract, with antibacterial activity reaching 160 AU/mL and biomass production of 1.45 g/100 mL.

This study was conducted to develop a production process for fresh cheese from recombined milk using rennet and citric acid coagulation. The effects of factors, including citric acid concentration, temperature, and rennet concentration during milk coagulation, on the quality of fresh cheese were investigated. The experimental results showed that milk coagulation with 0.1% citric acid solution (pH 5.94), at 37°C, and a rennet concentration of 0.04% produced cheese with the better yield (21.53%) and cheese solid yield (53.25%) than the other samples. The experimental cheese sample (RS) had protein, lipid, carbohydrate, ash, and moisture contents of 18.5%, 3.72%, 8.54%, 1.94% and 67.3%, respectively. The RS sample exhibited less syneresis and a firmer texture compared with the citric acid-coagulated cheese (CS) throughout the storage period. Sensory evaluation indicated that the RS sample achieved higher scores for texture (4.00/5.00) and flavor (4.20/5.00) than the control CS sample (3.40 and 3.20, respectively). The study concluded that the studied fresh cheese produced from recombined milk has potential for production in areas with limited fresh milk resources, such as Vietnam.

This study evaluated the effects of drying temperature and storage duration on the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (TEAC) of Cordyceps militaris substrate powder. The substrate was dried at 50ºC, 60ºC, and 65ºC, and the resulting powders were stored for eight weeks. TPC, TFC, TEAC, moisture content, water activity (aw), and color parameters (L*, a*, b*) were monitored throughout storage. Results showed that drying temperature had a significant impact on the quality of the powder. Drying at 60ºC yielded the highest values of TPC (2.25 ± 0.14 mg GAE/g dry weight), TFC (22.91 ± 0.08 mg QE/100 g dry weight), and TEAC (31.33 µmol TE/g dry weight). During storage, TPC, TFC, and TEAC declined, whereas moisture content and aw increased. Color changes indicated a reduction in lightness and an increase in redness and yellowness, likely due to oxidative reactions.

A study aimed to determine the drying kinetics model and quality changes of vacuum-dried Centella asiatica powder under a vacuum pressure of 96 ± 0.5 kPa at temperatures of 40, 45, and 50°C. The results showed that increasing the temperature accelerated the drying process. The Lewis model was identified as the most suitable for describing the vacuum drying kinetics of Centella asiatica, particularly at 45°C, with R², χ², and RMSE values of 0.9978, 0.0002, and 0.0141, respectively. At 45°C, the effective moisture diffusivity (Deff) reached 7.72×10⁻¹² m²·s⁻¹, and the activation energy (Ea) was 40.89 kJ·mol⁻¹. Moreover, the vacuum-dried powder at 45°C maintained good quality, exhibiting stable color parameters (L* = 62.91±0.38; a* = -6.19±0.17; b* = 27.05±0.80) and a final water activity (aw) of 0.457±0.02. The powder also retained high levels of antioxidant compounds and radical scavenging capacity (TPC = 67.33 ± 0.69 mg GAE/g, TFC = 36.86±0.87 mg QE/g, DPPH = 8.86±0.21 mg TE/g). Additionally, a strong correlation was observed between L*, a*, b*, TPC, TFC, DPPH, and aw values, with correlation coefficients (r) of -0.8179; 0.9505; 0.9824; 0.7631; 0.5698; and 0.5919, respectively.

This study focuses on identifying appropriate parameters, specifically the most suitable supplementary ratios of straw mushroom powder and yeast, in the production process of straw mushroom sandwich bread. The main objective is to determine suitable proportions of straw mushroom powder and yeast to create a product with significantly improved physical qualities (such as loaf volume, firmness, moisture content, and color) and sensory attributes (color, flavor, and texture), thereby meeting consumer expectations and standardizing the production process. An investigation into the effect of varying supplementary straw mushroom powder ratios (1.2%, 1.4%, 1.6%, and 1.8%) and yeast ratios (1.4%, 1.6%, and 1.8%) revealed that a combination of 1.4% straw mushroom powder and 1.6% yeast yielded the best product quality. This was evidenced by the best loaf volume, crust and crumb firmness, and appropriate moisture content, along with significantly enhanced color indices and overall sensory quality. These findings provide an important scientific basis for standardizing the production process of straw mushroom sandwich bread with improved physical and sensory characteristics.

By-products from seafood processing plants in the Mekong Delta contain about 40% protein. Many treatment methods have been studied to reuse this protein source, including the use of protease-producing bacteria. In this study, the survival ability and protease activity of a microbial mixture comprising three Bacillus strains (B. subtilis, B. flexus, and B. stratosphericus) in various carrier formulas and at different microbial ratios were investigated. The results showed that a 1:1:1 ratio of the bacterial mixture in a carrier containing 95% rice bran and 5% molasses resulted in the highest survival ability of bacteria and protease activity. After 2, 4, and 6 months of storage, the initial density of 6.96×109 decreased to 5.08×109, 3.73×109, and 1.11×109 (CFU/g), respectively; while protease activity decreased from 204.1 UI/g to 187.8, 130.6, and 70.2 (UI/g), respectively. The probiotic product preserved after 2, 4, and 6 months was able to decompose 53.7%, 47.7% and 39.5% of total protein in seafood by-products.

The effect of blanching on the physicochemical quality and microbiological safety of frozen-stored whiteleg shrimp head meat was evaluated. Samples were blanched in water at 90 ± 2°C for 20 minutes and subsequently stored at two temperatures (−10 ± 2°C and −18 ± 2°C) for 8 weeks. Blanching effectively maintained protein content above 80% on a dry-matter basis under both storage conditions, mitigated lipid degradation, and reduced the accumulation rate of ammonia (NH₃) and pH increase compared to non-blanched samples. Quality deterioration was more pronounced at −10 ± 2°C than at −18 ± 2°C. Total aerobic plate counts after 8 weeks remained within the permissible limits defined by TCVN 12614:2019 for both storage temperatures. Overall, blanching proved to be a simple yet effective thermal pre-treatment that inactivates endogenous enzymes, enhances physicochemical and microbial stability, and extends the shelf life of this highly perishable seafood by-product. The findings highlight the practical potential of blanching in improving postharvest preservation of shrimp-processing co-products.

Idor longan pulp is rich in carbohydrates and bioactive compounds, with potential as a prebiotic substrate. However, its dense tissue structure may hinder the growth and activity of lactic acid bacteria (LAB). This study investigated the effects of blanching pretreatment on lactic fermentation efficiency, product quality, and LAB viability in fermented and freeze-dried Idor longan pulp. Blanching was carried out at 50, 60, 70, and 80°C for 5 to 20 minutes (5-minute intervals), followed by fermentation using Bifidobacterium animalis subsp. lactis BB‑12. Key parameters included pH, lactic acid, reducing sugars (post-fermentation); moisture content, water activity (aw), texture crispness, and viable cell count (post-drying). Blanching at 60°C for 10 minutes yielded optimal outcomes: pH 3.96± 0.02, lactic acid 0.259±0.014%, reducing sugars 2.84%, moisture 4.67±0.47%, aw 0.47 ± 0.01, crispness 2,407.66±82.56 gf, and LAB viability of 8.53 log CFU/g. The findings confirm that blanching pretreatment improves the substrate environment, enhances fermentation performance, and stabilizes the quality of longan-based probiotic products.

This study investigated the effects of substituting NaCl with KCl at various NaCl:KCl ratios (100:0, 70:30, 50:50, 30:70, 10:90, and 0:100) on the quality (color, texture, sensory) and protein properties including protein electrophoresis (SDS-PAGE), protease activity (U/mg protein), and lipoxygenase activity (mg MDA/g protein) of dried snakehead fish. The SDS-PAGE results showed a significant reduction in the intensity of the myosin (200 kDa) band with increasing KCl concentration, notably almost disappearing in the 100% KCl sample. Lipoxygenase activity tended to decrease in KCl-containing samples, indicating better control of lipid oxidation. Conversely, protease activity increased. Regarding sensory attributes, the 50% NaCl: 50% KCl treatment exhibited high acceptance for color (decreased L*, increased a*) without significantly affecting odor, taste, or texture. This research provides valuable information for developing reduced-sodium dried snakehead fish products that are more beneficial for consumer health.

This study evaluated the effects of varying levels of salt, sugar, and starch on the physicochemical and sensory properties of black tilapia fish cake. The results showed that 1.0% salt yielded the highest gel strength and significantly improved sensory attributes, while 1.5% salt reduced pH (6.36) and lightness (L* = 59.23). A sugar concentration of 1.4% enhanced gel strength (2550 g/cm²), lightness, and whiteness. Starch at 4% provided the highest gel strength (2640 g/cm²) and improved texture and color perception, with minimal changes in pH (6.34 – 6.39). Pearson correlation analysis revealed a strong positive correlation between salt concentration and taste score (r = 0.94), and a negative correlation with pH (r = –0.76). Sugar showed positive correlations with L* (r = 0.51) and whiteness (r = 0.44), while starch had a strong negative correlation with pH (r = –0.71). A formulation containing 1.0% salt, 1.4% sugar, and 4% starch is recommended for producing black tilapia fish cake with high overall quality, meeting consumer expectations in terms of texture, color, and sensory attributes.

The study was conducted on 334 dog fecal samples, and nematode eggs were determined by the Mc Master egg counting method. Three treatments were arranged in a completely randomized design: NT1 (control) – no deworming, NT2 (1 g BN/1 kg dog), and NT3 (1.5 g BN/1 kg dog). The results showed that 281 samples (81.13%) had infected roundworm eggs with all three infection intensities. The low-intensity level (+) was the most common. Dogs under one year of age had a slightly higher infection rate (84.48%) compared to those aged one year and above (83.13%). Male dogs had a higher infection rate (85.56%) than females (83.31%). However, neither age nor sex had a statistically significant effect on infection rates (P > 0.05). Free-roaming dogs had a higher infection rate (93.93%) compared to confined dogs (66.67%), and local breeds (91.45%) had higher infection rates than exotic breeds (67.00%). Both factors significantly affected the infection rate (P < 0.05). The anthelmintic efficacy of pumpkin seed powder was highest in NT3 (80.00%), followed by NT2 (60.00%), and NT1 (0.00%).

This study aimed to evaluate the effects of drying temperature, moisture content, and packaging type on certain physicochemical properties of Gia Huong banana (Musa sapientum L.) powder. The experiment was conducted at four drying temperatures (45ºC, 50ºC, 55ºC, and 60ºC) to determine the appropriate value, then the products were dried to the target moisture levels of 6%, 8%, 10%, and 12% for quality evaluation. Three types of packaging materials (PE, PA, and PA/Al) were used to assess the storage stability of banana powder over a four-week period. The results indicate that drying at 55 °C produced powders with high lightness (L*), good solubility, and low water activity (aw). When dried to 8% moisture content, the banana powder exhibited stable color (L* value of 72.38 and b* value of 14.04), a solubility of 3.847%, and a water activity of 0.537, low enough to inhibit microbial growth. Among the tested packaging types, PA/Al demonstrated superior storage performance compared to PA and PE, effectively maintaining moisture content and color stability.

The study aims to investigate the effects of pineapple wine (PW) on growth and gastrointestinal disease prevention in pigs. The experiment was conducted on 48 Yorkshire pigs aged 30 days by adding pineapple wine to their drinking water on the 3rd and 6th days of each week, with four treatments: Treatment 1 (Control): (no PW); Treatment 2: 0.5% PW; Treatment 3: 0.6% PW; Treatment 4: 0.7% PW. At the end of the experiment, the weights (31.59 kg/pig) and weight gains (21.49 kg/pig) were highest in Treatment 4 (0.7% PW); followed by Treatment 3 (0.6% PW) with weights (30.73 kg/pig) and weight gains (20.72 kg/pig); Treatment 2 (0.5% PW) had weights (29.55 kg/pig) and weight gains (19.57 kg/pig) significantly higher than Treatment 1 (0.0% PW) with weights (28.58 kg/pig) and weight gains (18.51 kg/pig) (p < 0.05). The feed conversion ratio (FCR) in Treatment 4 (1.19) was significantly improved compared to the FCR in Treatment 1 (Control) (1.37) (p < 0.05). Feed consumption did not differ among the treatments (p > 0.05). Pigs in Treatment 1 (noPW) had the highest gastrointestinal disease rate (66.67%), significantly higher than those in Treatment 4 (0.7% PW) (0.00%); Treatment 3 (0.6% PW) (16.67%); and Treatment 2 (0.5% PW) (16.67%) (p < 0.05). Pineapple wine did not negatively affect the survival rate of the pigs.

Gamma-aminobutyric acid (GABA) is an amino acid that serves as an inhibitory neurotransmitter, offering several health benefits. This study aimed to isolate and select lactic acid bacteria (LAB) strains capable of producing GABA from traditional fermented products such as kimchi and pickled mustard greens, collected from Can Tho city and Vinh Long province. A total of 26 LAB strains were isolated on MRS medium. Through a selection process based on lactic acid production, probiotic potential, and GABA biosynthetic capacity, five LAB strains (KC5, KC9, DC4, DC9, and DC11) were selected. All five strains exhibited high and stable lactic acid production after 48 hours of fermentation, with strain KC5 showing the highest yield at 26.93 g/L. Notably, strain KC5 also demonstrated superior GABA production, reaching 2.146 mg/mL after 72 hours of fermentation in MRS broth supplemented with 0.25% monosodium glutamate (MSG) at 37°C. 16S rRNA gene sequencing identified KC5 as Limosilactobacillus fermentum (PX136141.1), with high potential for application in the development of GABA-enriched fermented functional foods.

This study aimed to determine the impact of concentrations of β-cyclodextrin (βCD) (2, 4, 6%) combine with 10% mixture maltodextrin/gum Arabic (85%/15%) and spray-drying conditions, inlet temperature (160 - 180oC) and feed rate levels (375, 555, 750 mL/h) on the sensory and physicochemical  (moisture content, water activity- aw, color, yield, flavonoid content -TFC, total polyphenol content -TPC, and vitamin C content) properties of pomelo juice powder. The results showed that concentrations of 4% β-cyclodextrin obtained the best results for yield, TPC, vitamin, and TFC content were the highest. Although the spray drying was carried out of 160◦C and a feed rate of 750 mL/h, the recovery efficiency was low (51.82%), but the retention capacity of TPC, vitamin C and TFC contents was higher (2.87 mgGAE/g, 204.36 mg/100g and 6.04 mgQE/g, respectively). The pomelo powder had moisture and water activity of 8.69% and 0.45, respectively, suitable for storage and transportation. The research results contributed to improving the use and economic value of Co Co pomelo locally.

Nem chua is a fermented meat product produced through the activity of lactic acid bacteria (LAB). This study aimed to isolate, select, and characterize specific LAB strains with the capacity to synthesize γ-aminobutyric acid (GABA) in nem chua samples originating from Dong Thap province, Vietnam. Samples were collected from three local production facilities (HH, HK, and CH) and subjected to microbial isolation and characterization. Analytical results show that the samples had total acids of 15,75 - 27,00 g/kg, formol nitrogen of 0,63 - 1,34 g/kg, and GABA concentrations of 1,49 - 2,82 mg/g. Total aerobic counts were 2.0x105 - 5.9x105 CFU/g and lactic acid bacteria were 2.1x106 - 5.7x106 CFU/g. Preliminary screening identified 22 strains capable of growing on MRS medium with the typical morphological and physicochemical characteristics of lactic acid bacteria. Based on the GABA production potential, 6 strains were selected with the high GABA concentrations of 2.93 - 3.26 mg/g.

This study aims to assess the risk of Campylobacter jejuni and C. coli transmission from raw chicken meat and chicken liver to food contact surfaces, utensils, and foods under simulated household scenarios. The results showed that wooden cutting boards exhibited higher contamination levels compared with plastic boards, with transfer rates from liver samples reaching 25.86% for C. jejuni and 23.46% for C. coli, while plastic boards showed only 1.90% and 1.40%, respectively. Cross-contamination further spread to food items, as demonstrated by direct-contact simulation with a cucumber placed on an uncleaned wooden board, resulting in a 12.83% contamination rate for C. jejuni. Handwashing with water only was insufficient for bacterial removal, whereas using soap significantly reduced bacterial counts to

This study aimed to select Bacillus sp. strains antagonistic to Phytophthora palmivora, the causal agent of durian leaf yellowing and root rot diseases, and to identify their morphological and biochemical characteristics, and to perform PCR-sequencing for application in disease control. Five bacterial strains (BA2LK, BA5LK, BA6LK, BA2ATT and BA5ATT) were isolated from 12 durian rhizosphere soil samples in Long Kien commune, An Giang province, all of which showed morphological and biological characteristics consistent with the genus Bacillus . In vitro antagonism tests showed that all five strains inhibited the mycelium growth of P. palmivora from 2 to 8 days after inoculation. Among them, strain BA5ATT was identified as Bacillus amyloliquefaciens, exhibiting the highest antagonistic efficiency (27.2-47.5%) and consistently strong production of cellulase (30.6-55.02 mm) and β-glucanase (36.6-59.74 mm) from 3 to 9 days after inoculation. This strain was a promising biocontrol agent for managing durian leaf yellowing and root rot diseases.

Chemical fertilizers account for a large proportion of agricultural practices in Vietnam due to their rapid effectiveness, ease of use, and widespread availability; however, prolonged use of these chemicals affects soil health, human well-being, and overall ecosystem integrity. Biofertilizers contain beneficial microorganisms such as bacteria that can fix nitrogen, dissolve phosphorus and potassium, produce plant growth stimulants, and prevent stress for crops. They are considered a sustainable alternative to reduce chemical fertilizer inputs, increase the efficiency of fertilizer use, improve nutrient absorption and soil structure, and increase crop yields. However, the application of biofertilizers in agricultural cultivation is currently facing many challenges. Therefore, the study was conducted to synthesize some results of applying beneficial bacteria and the challenges of using microbial fertilizers in agricultural cultivation in a safe and climate change-adaptive direction.