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https://www.readbyqxmd.com/read/28597810/fungi-as-a-source-of-food
#1
Joëlle Dupont, Sylvie Dequin, Tatiana Giraud, François Le Tacon, Souhir Marsit, Jeanne Ropars, Franck Richard, Marc-André Selosse
In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
June 2017: Microbiology Spectrum
https://www.readbyqxmd.com/read/28591244/influence-of-drinking-a-probiotic-fermented-milk-beverage-containing-bifidobacterium-animalis-on-the-symptoms-of-constipation
#2
Thaís Rodrigues Moreira, Daiane Leonhardt, Simara Rufatto Conde
BACKGROUND: Constipation is a chronic problem in many patients all over the world. OBJECTIVE: - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. METHODS: - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders) and the Bristol Stool Form Scale...
May 25, 2017: Arquivos de Gastroenterologia
https://www.readbyqxmd.com/read/28576377/microbiological-biochemical-and-functional-aspects-of-sugary-kefir-fermentation-a-review
#3
REVIEW
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28572947/development-of-a-fermented-quinoa-based-beverage
#4
Fanny Emma Ludena Urquizo, Silvia Melissa García Torres, Tiina Tolonen, Mari Jaakkola, Maria Grazzia Pena-Niebuhr, Atte von Wright, Ritva Repo-Carrasco-Valencia, Hannu Korhonen, Carme Plumed-Ferrer
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa-based beverage was developed...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28562061/methane-and-benzene-in-drinking-water-wells-overlying-the-eagle-ford-fayetteville-and-haynesville-shale-hydrocarbon-production-areas
#5
Peter B McMahon, Jeannie R B Barlow, Mark A Engle, Kenneth Belitz, Patricia B Ging, Andrew G Hunt, Bryant C Jurgens, Yousif K Kharaka, Roland W Tollett, Timothy M Kresse
Water wells (n = 116) overlying the Eagle Ford, Fayetteville, and Haynesville Shale hydrocarbon production areas were sampled for chemical, isotopic, and groundwater-age tracers to investigate the occurrence and sources of selected hydrocarbons in groundwater. Methane isotopes and hydrocarbon gas compositions indicate most of the methane in the wells was biogenic and produced by the CO2 reduction pathway, not from thermogenic shale gas. Two samples contained methane from the fermentation pathway that could be associated with hydrocarbon degradation based on their co-occurrence with hydrocarbons such as ethylbenzene and butane...
May 31, 2017: Environmental Science & Technology
https://www.readbyqxmd.com/read/28518086/ptr-tof-ms-coupled-with-an-automated-sampling-system-and-tailored-data-analysis-for-food-studies-bioprocess-monitoring-screening-and-nose-space-analysis
#6
Vittorio Capozzi, Sine Yener, Iuliia Khomenko, Brian Farneti, Luca Cappellin, Flavia Gasperi, Matteo Scampicchio, Franco Biasioli
Proton Transfer Reaction (PTR), combined with a Time-of-Flight (ToF) Mass Spectrometer (MS) is an analytical approach based on chemical ionization that belongs to the Direct-Injection Mass Spectrometric (DIMS) technologies. These techniques allow the rapid determination of volatile organic compounds (VOCs), assuring high sensitivity and accuracy. In general, PTR-MS requires neither sample preparation nor sample destruction, allowing real time and non-invasive analysis of samples. PTR-MS are exploited in many fields, from environmental and atmospheric chemistry to medical and biological sciences...
May 11, 2017: Journal of Visualized Experiments: JoVE
https://www.readbyqxmd.com/read/28470846/systematic-review-interventions-for-abdominal-pain-management-in-inflammatory-bowel-disease
#7
REVIEW
C Norton, W Czuber-Dochan, M Artom, L Sweeney, A Hart
BACKGROUND: Abdominal pain is frequently reported by people with inflammatory bowel disease (IBD), including in remission. Pain is an under-treated symptom. AIM: To systematically review evidence on interventions (excluding disease-modifying interventions) for abdominal pain management in IBD. METHODS: Databases (MEDLINE, EMBASE, PsycInfo, CINAHL, Scopus, Cochrane Library) were searched (February 2016). Two researchers independently screened references and extracted data...
May 4, 2017: Alimentary Pharmacology & Therapeutics
https://www.readbyqxmd.com/read/28430940/unraveling-microbial-ecology-of-industrial-scale-kombucha-fermentations-by-metabarcoding-and-culture-based-methods
#8
Monika Coton, Audrey Pawtowski, Bernard Taminiau, Gaëtan Burgaud, Franck Deniel, Laurent Coulloumme-Labarthe, Abdoulaye Fall, Georges Daube, Emmanuel Coton
Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches...
May 1, 2017: FEMS Microbiology Ecology
https://www.readbyqxmd.com/read/28414956/geosmin-as-a-source-of-the-earthy-musty-smell-in-fruits-vegetables-and-water-origins-impact-on-foods-and-water-and-review-of-the-removing-techniques
#9
REVIEW
Viacheslav Liato, Mohammed Aïder
The earthy-musty smell produced by Streptomyces sp. is assigned to geosmin and is responsible for the major organoleptic defects found in drinking water, fruits and vegetables such as grapes, mushrooms, carrots, and beet. Geosmin is also found in juices and musts before fermentation and its presence has been associated with partial presence of Botrytis cinerea. It has a variable detection threshold depending on the matrix and the detection level ranges from 5 to 50 ng/L. On the sensory level, very few individuals are immune to geosmin and although the intensity of the defect caused by this molecule decreases rapidly in the nose, a bad taste is very persistent in the mouth...
April 8, 2017: Chemosphere
https://www.readbyqxmd.com/read/28409846/an-in-vitro-synthetic-biology-platform-for-the-industrial-biomanufacturing-of-myo-inositol-from-starch
#10
Chun You, Ting Shi, Yunjie Li, Pingping Han, Xigui Zhou, Yi-Heng Percival Zhang
Myo-Inositol (vitamin B8) is widely used in the drug, cosmetic, and food & feed industries. Here, we present an in vitro non-fermentative enzymatic pathway that converts starch to inositol in one vessel. This in vitro pathway is comprised of four enzymes that operate without ATP or NAD(+) supplementation. All enzyme BioBricks are carefully selected from hyperthermophilic microorganisms, that is, alpha-glucan phosphorylase from Thermotoga maritima, phosphoglucomutase from Thermococcus kodakarensis, inositol 1-phosphate synthase from Archaeoglobus fulgidus, and inositol monophosphatase from T...
April 14, 2017: Biotechnology and Bioengineering
https://www.readbyqxmd.com/read/28406501/culture-dependent-enumeration-methods-failed-to-simultaneously-detect-disinfectant-injured-and-genetically-modified-escherichia-coli-in-drinking-water
#11
Jing Li, Lu Liu, Dong Yang, Wei-Li Liu, Zhi-Qiang Shen, Hong-Mei Qu, Zhi-Gang Qiu, Ai-Ming Hou, Da-Ning Wang, Chen-Shi Ding, Jun-Wen Li, Jian-Hua Guo, Min Jin
Underestimation of Escherichia coli in drinking water, an indicator microorganism of sanitary risk, may result in potential risks of waterborne diseases. However, the detection of disinfectant-injured or genetically modified (GM) E. coli has been largely overlooked so far. To evaluate the accuracy of culture-dependent enumeration with regard to disinfectant-injured and GM E. coli, chlorine- or ozone-injured wild-type (WT) and GM E. coli were prepared and characterized. Then, water samples contaminated with these E...
May 24, 2017: Environmental Science. Processes & Impacts
https://www.readbyqxmd.com/read/28393974/-origin-components-and-mechanisms-of-action-of-the-mediterranean-diet
#12
Inés Urquiaga, Guadalupe Echeverría, Catalina Dussaillant, Attilio Rigotti
The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term "Mediterranean diet" was born after the "Seven Countries Study" led by Ancel Keys around 1960. This dietary pattern is characterized by a high intake of fruits and vegetables, whole grains, legumes, nuts, fish, white meats and olive oil. It also includes moderate consumption of fermented dairy products, low intake of red meat and drinking wine with moderation during meals...
January 2017: Revista Médica de Chile
https://www.readbyqxmd.com/read/28391880/kefir-drink-causes-a-significant-yet-similar-improvement-in-serum-lipid-profile-compared-with-low-fat-milk-in-a-dairy-rich-diet-in-overweight-or-obese-premenopausal-women-a-randomized-controlled-trial
#13
Yasamin Fathi, Naeimeh Ghodrati, Mohammad-Javad Zibaeenezhad, Shiva Faghih
BACKGROUND: Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. OBJECTIVE: To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. METHODS: In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups...
January 2017: Journal of Clinical Lipidology
https://www.readbyqxmd.com/read/28378421/fermented-cereal-beverages-from-probiotic-prebiotic-and-synbiotic-towards-nanoscience-designed-healthy-drinks
#14
REVIEW
Ivan Salmerón
The consumption of fermented food by human kind goes a long way back in history and there are as many types of fermented food as civilizations. Food science and technology has progressed from designing nutritional food towards food with health improvement characteristics such as functional foods. In this sense, the area of food with properties to improve gastrointestinal health like probiotics, prebiotics and synbiotics has been the most important segment within functional foods. Most of these products are dairy-based so the development of non-dairy gut improvement products has been of great interest for the food industry, resulting in the rise of cereal-based probiotic and synbiotic products...
April 4, 2017: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/28368023/fermented-milk-containing-lactobacillus-paracasei-subsp-paracasei-cncm-i-1518-reduces-bacterial-translocation-in-rats-treated-with-carbon-tetrachloride
#15
Elisabet Sánchez, Juan C Nieto, Silvia Vidal, Alba Santiago, Xavier Martinez, Francesc J Sancho, Pau Sancho-Bru, Beatriz Mirelis, Helena Corominola, Candido Juárez, Chaysavanh Manichanh, Carlos Guarner, German Soriano
Probiotics can prevent pathological bacterial translocation by modulating intestinal microbiota and improving the gut barrier. The aim was to evaluate the effect of a fermented milk containing Lactobacillus paracasei subsp. paracasei CNCM I-1518 on bacterial translocation in rats with carbon tetrachloride (CCl4)-induced cirrhosis. Sprague-Dawley rats treated with CCl4 were randomized into a probiotic group that received fermented milk containing Lactobacillus paracasei subsp. paracasei CNCM I-1518 in drinking water or a water group that received water only...
April 3, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28335441/dietary-intake-of-individual-free-and-intrinsic-sugars-and-food-sources-in-the-spanish-population-findings-from-the-anibes-study
#16
Emma Ruiz, Paula Rodriguez, Teresa Valero, José M Ávila, Javier Aranceta-Bartrina, Ángel Gil, Marcela González-Gross, Rosa M Ortega, Lluis Serra-Majem, Gregorio Varela-Moreiras
The consumption of total and individual sugars is controversial and little is known about consumption and dietary sources in Spain. The purpose was to examine free and intrinsic sugar intake and food and beverage sources. The ANIBES Study (Anthropometry, Intake and Energy Balance in Spain), a cross-sectional study of a representative sample of the Spanish population (9-75 years old; n = 2009) carried out in 2013, was used. Food and beverage records were obtained by a three-day dietary record by using a tablet device...
March 14, 2017: Nutrients
https://www.readbyqxmd.com/read/28273963/benefits-of-alcohol-on-arsenic-toxicity-in-rats
#17
Purnima Singh, Shubha Ranjan Dutta, Deepak Passi, Jaya Bharti
INTRODUCTION: It has been demonstrated earlier that exposure to ethanol and/or arsenic compounds (such as sodium arsenite) produces toxic effects as shown by both in vitro and in vivo experiments. Chronic exposure of humans to arsenic through drinking water, pesticides or consumption of alcoholic beverages has produced major health problem and concern in recent years. Water being one of the main ingredients for alcohol formation (beer fermentation process) can lead to contamination with arsenic...
January 2017: Journal of Clinical and Diagnostic Research: JCDR
https://www.readbyqxmd.com/read/28262186/urine-methanol-concentration-and-alcohol-hangover-severity
#18
M Mackus, A J A E Van de Loo, G A H Korte-Bouws, R H P Van Neer, X Wang, T T Nguyen, K A Brookhuis, J Garssen, J C Verster
BACKGROUND: Congeners are substances, other than ethanol, that are produced during fermentation. Previous research found that the consumption of congener-rich drinks contributes to the severity of alcohol hangover. Methanol is such a congener that has been related to alcohol hangover. Therefore, the aim of this study was to examine the relationship between urine methanol concentration and alcohol hangover severity. METHODS: N = 36 healthy social drinkers (22 females, 14 males), aged 18-30 years old, participated in a naturalistic study, comprising a hangover day and a control day (no alcohol consumed the previous day)...
March 2017: Alcohol
https://www.readbyqxmd.com/read/28241975/chronic-administration-of-the-soluble-nonbacterial-fraction-of-kefir-attenuates-lipid-deposition-in-ldlr-mice
#19
Adriélly F Santanna, Placielle F Filete, Ewelyne M Lima, Marcella L Porto, Silvana S Meyrelles, Elisardo C Vasquez, Denise C Endringer, Dominik Lenz, Dulcineia S P Abdalla, Thiago M C Pereira, Tadeu U Andrade
OBJECTIVES: Kefir is obtained by the action of acidic bacteria and yeasts that exist in symbiotic association in kefir grains. Recently, this fermented milk drink has been recommended for the treatment of several clinical conditions, such as inflammatory, gastrointestinal, or cardiovascular-related diseases, or a combination of these diseases. However, its effects on atherosclerosis are not yet clear. The aim of this study was to prove that chronic treatment with a soluble, nonbacterial fraction of kefir could reduce the progression of atherosclerosis in low-density lipoprotein receptor-deficient (LDLr(-/-)) mice...
March 2017: Nutrition
https://www.readbyqxmd.com/read/28222814/milk-kefir-nutritional-microbiological-and-health-benefits
#20
Damiana D Rosa, Manoela M S Dias, Łukasz M Grześkowiak, Sandra A Reis, Lisiane L Conceição, Maria do Carmo G Peluzio
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home...
February 22, 2017: Nutrition Research Reviews
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