perfringens_ starter culture isolated from a submerged chickpea fermentation extract can improve textural and sensorial properties of wheat breads and extend their shelf-life. ## References  
* _Gerez et al. (2009)_ Gerez, C.L. ; Torino, M.I. ; Rollan, G.; de Valdez, G.F. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. _Food Control._**2009**, _20_, 144-148. * _Hatzikamari et al. (2007)_ Hatzikamari, M.; Kyriakidis, D.A. ; Tzanetakis, N.; Biliaderis, C.G. ; Litopoulou-Tzanetaki, E. Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production. _Eur. Food Res. Technol._**2007**, _224_, 715-723. * _Hatzikamari et al. (2007)_ Hatzikamari, M.; Yanguou, M.; Tzanetakis, N.; Litopoulou-Tzanetaki, E. Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production. _Int. J. Food Microbiol._**2007**, _116_, 37-43. * _Hristoskova et al. (2018)_ Hristoskova, S.P. ; Yocheva, L.D. ; Yankov, D.S. ; Danova, S.T. Newly characterized butyrate producing Clostridium sp. Strain 4a1, isolated from chickpea beans (_Cicer arietinum L._). _Bulg. Chem. Commun._**2018**, _50_, 459-466. * _Polystyrene Biodegradation by Mealworms Larvae: Identification of Degradation Products and Metabolic Alteration Using GC-MS_
* _Tsochatzis_ 1\({}^{,}\)*, I. E. Berggreen 1, H. Gika 2\({}^{,}\)3\({}^{,}\)4 and G. Theodoridis 2\({}^{,}\)3\({}^{,}\)4
* \({}^{1}\) Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
* \({}^{2}\) FoodOmicsGR Research Infrastructure, AUTh node, GR 57001 Thessaloniki, Greece
* \({}^{3}\) Bionic AUTh, Center for Interdisciplinary Research and Innovation, GR 57001 Thessaloniki, Greece
* \({}^{4}\) Aristotle University of Thessaloniki, GR 57001 Thessaloniki, Greece
* \({}^{*}\) Correspondence: Emmanouil.Tsochatzis@food.au.dk  
The present study investigated the biodegradation of polystyrene (PS) plastic by mealworm (_Tenebrio molitor_) on different diets followed by untargeted screening of larvae gut intestine tissue and frass (manure and feed residuals) to investigate the existence of polymer-generated organic residues. Three different diets, consisting of PS, rolled barley, and water, were tested. PS degradation rates ranged from 16% to 23% within 15 days, with no statistical differences in survival rates. The larvae fed with ad libitum barley:PS (20:1 \(w\)/\(w\)) and water (diet 2) had the highest growth rate and the highest PS consumption, along with barley:PS of 4:1 \(w\)/\(w\) (diet 1) (Figure 14). A GC-TOF-MS analysis revealed no contaminating substances in the gut intestine tissue, nor styrene or PS oligomers, whilst several bioactive compounds and traces of alkanes, mostly with small carbon chains, were present. Metabolomics analysis on the collected frass, either on the lipophilic (CHCl\({}_{3}\)) or the polar fraction (MeOH-H\({}_{2}\)O), was performed. Styrene and PS oligomers (dimers, trimers) were identified, though in a relatively low total amount, up to a total of 346.0 ng/mg. 2,4 di-tert butylphenol was identified in both frass and tissue, coming from the PS polymer (non-intentionally added substances; NIAS) (Figure 15). It was shown that degrading and contaminating organic compounds occur at low levels, in both gut intestine and frass, during biodegradation of PS. In the polar fraction of frass, bioactive molecules (fatty acids, amides) were identified, together with several hydrocarbons, mostly with longer carbon chains. The formation of these substances indicated enzymatic and biochemical activity in the larvae-gut intestine. Figure 14: (**A**) PS consumption throughout the experiment; (**B**) final survival rates of _T. molitor_ larvae) within the different applied feeding experiments, and (**C**) survival rate during the experiment. Diet 1 is barley:PS (4:1), Diet 2 is ad libitum barley:PS (20:1) + H\({}_{2}\)O, and Diet 3 is ad libitum barley:PS (20:1).