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Fermentation quality

Ping Wu, Yiting Guo, Moses Kwaku Golly, Haile Ma, Ronghai He, Shilong Luo, Cheng Zhang, Liuping Zhang, Jinhua Zhu
BACKGROUND: To evaluate the feasibility of high-temperature solid-state fermentation using soybean meal (SBM) during the non-sterile process, Bacillus stearothermophilus was employed to assess the nutritional quality and bioactivity of SBM after fermentation. RESULTS: The fermented SBM (FSBM) without autoclaving showed significant improvements in nutritional quality and bioactivity. The contents of peptides and, crude and soluble proteins increased by 131.21%, 5...
December 15, 2018: Journal of the Science of Food and Agriculture
Ming-Yao Wang, Jian-Gang Yang, Qing-Song Zhao, Kai-Zheng Zhang, Chang Su
Maotai-flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai-flavor liquor, which has a long history of culture and is prepared using unique brewing methods. However, the main flavor of Maotai-flavor liquor as well as the mechanism by which its aroma is produced is unclear. In this review, the Da-qu production and fermentation processes for Maotai-flavor liquor are briefly described along with the flavoring constituents of Maotai-flavor liquor that have been recently reported...
December 12, 2018: Journal of Food Science
Katie V Jordan, James S Drouillard, Teresa L Douthit, James M Lattimer
Eight cecally cannulated Quarter Horses were used in a replicated 4 × 4 Latin square experiment conducted in four 14-d periods to determine effects of sodium caseinate (casein) on hindgut fermentation and fiber digestion. During each period, horses were assigned to one of four treatments consisting of control (water; CON), 0.125 g casein/kg BW (LOW), 0.25 g casein/kg BW (MED), or 0.5 g casein/kg BW (HI). Casein was solubilized in 800 mL water and dosed directly into the cecum at 0700 and 1900 hours using a metal dosing syringe...
December 13, 2018: Journal of Animal Science
N N Xu, D M Wang, B Wang, J K Wang, J X Liu
Starchy grain is usually supplemented to diets containing low-quality forage to provide sufficient energy for ruminant animals. Ruminal degradation of grain starch mainly depends on the hydrolysis of the endosperm, which may be variable among grain sources. This study was conducted to investigate the influence of endosperm structure of wheat and corn on in vitro rumen fermentation and nitrogen (N) utilization of rice straw. The 3×4 factorial design included three ratios of concentrate to forage (35:65, 50:50 and 65:35) and four ratios of wheat to corn starch (20:80, 40:60, 60:40 and 80:20)...
December 11, 2018: Animal: An International Journal of Animal Bioscience
Dan Qin, Ling Wang, Meijun Han, Junqi Wang, Hongchuan Song, Xiao Yan, Xiaoxiang Duan, Jinyan Dong
Fungal endophytes live widely inside plant tissues and some have been revealed to provide benefits to their host and ecological environment. Considering the fact that endophytes are engaged in remarkably stable long-term interactions with the host for their whole life cycle, it's conceivable that both partners have substantial influence on each other's metabolic processes. Here, we investigated the fermented products of an endophytic fungus Umbelopsis dimorpha SWUKD3.1410 grown on host-plant Kadsura angustifolia and wheat bran, respectively, to assess the impact of SWUKD3...
2018: Frontiers in Microbiology
Maria Calasso, Ruggiero Francavilla, Fernanda Cristofori, Maria De Angelis, Marco Gobbetti
It has been suggested that sourdough fermented products have beneficial health effects. Fungal proteases and selected sourdough lactic acid bacteria were used to produce wheat bread and pasta with a reduced-gluten content (<50% of traditional products). Fermentable oligo-, di- and mono- saccharides and polyols and amylase/trypsin inhibitors were also evaluated. The sensorial features of new products were similar to traditional ones. The efficacy of these new products in reducing the severity of symptoms in Irritable Bowel Syndrome (IBS) patients were compared to traditional bread and pasta using a randomized, crossover-controlled trial...
December 2, 2018: Nutrients
Namhyeon Park, Thi Thanh Hanh Nguyen, Gang-Hee Lee, Shi-Na Jin, So-Hyung Kwak, Tae-Kyung Lee, Yeong-Hwan Choi, Seong-Bo Kim, Atsuo Kimura, Doman Kim
Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli...
November 2018: Food Science & Nutrition
Gabriel D Sáez, Leandro Flomenbaum, Gabriela Zárate
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4% NaCl...
September 2018: Food Technology and Biotechnology
Lei Feng, Yufeng Xie, Chenmiao Peng, Yuxiaoxue Liu, Haikuan Wang
Diabetes is a chronic metabolic disease characterized by hyperglycaemia and a number of potential complications that significantly reduce the patient's quality of life. In this study, we produced an antidiabetic functional food from Tartary buckwheat fermented by Lactobacillus plantarum TK9 and L. paracasei TK1501. The results of an orthogonal experimental design indicated that the three factors with the largest effects on the growth of L. plantarum TK9 and L. paracasei TK1501 in solid-state fermentation (SSF) were in the order: water ratio>inoculum size>time of fermentation...
September 2018: Food Technology and Biotechnology
Przemysław Kowalczewski, Maria Różańska, Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak
Spray-dried potato juice, a raw material with pro-health properties that have already been described in recent literature, was used to substitute a part of wheat flour in bread. Bread was chosen based on its popularity. This paper is a report on the results of this substitution. Three levels of flour replacement were chosen - 2.5, 5.0 and 7.5% (with respect to the mass of flour). The influence of potato juice addition on some of the most important characteristics of wheat bread was determined. Mixes of wheat flour and spray-dried potato juice were analyzed for fermentative and pasting properties...
December 3, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Seiji Nagaoka
Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate. Their metabolites, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, strongly affect the quality of yogurt. In this chapter, the general methods for yogurt production are summarized.
2019: Methods in Molecular Biology
Matthew J Scarborough, Christopher E Lawson, Joshua J Hamilton, Timothy J Donohue, Daniel R Noguera
Biomanufacturing from renewable feedstocks can offset fossil fuel-based chemical production. One potential biomanufacturing strategy is production of medium-chain fatty acids (MCFA) from organic feedstocks using either pure cultures or microbiomes. While the set of microbes in a microbiome can often metabolize organic materials of greater diversity than a single species can and while the role of specific species may be known, knowledge of the carbon and energy flow within and between organisms in MCFA-producing microbiomes is only now starting to emerge...
November 2018: MSystems
Laura A Zinke, Clemens Glombitza, Jordan T Bird, Hans Røy, Bo Barker Jørgensen, Karen G Lloyd, Jan P Amend, Brandi Kiel Reese
Globally, marine sediments are a vast repository of organic matter which is degraded through various microbial pathways, including polymer hydrolysis and monomer fermentation. The sources, abundances, and quality (i.e. labile or recalcitrant) of the organic matter and the composition of the microbial assemblages vary between sediments. Here, we examine new and previously published sediment metagenomes from the Baltic Sea and the nearby Kattegat to determine connections between geochemistry and the community potential to degrade organic carbon...
November 30, 2018: Applied and Environmental Microbiology
Alokika, Davender Singh, Bijender Singh
Cane molasses has been employed as a cost-effective medium for enhanced xylanase production in submerged fermentation. Bacillus subtilis subsp. subtilis JJBS250 produced xylanase (15.16 U/ml) at pH 4.0, 35 °C and 200 rpm after 54 h using optimized basal medium by 'one variable at a time approach'. Addition of Tween 80 and PEG 4000 also enhanced xylanase production in cane molasses medium. Combined effect of yeast extract, incubation time and PEG 4000 using statistical optimization enhanced xylanase production to 38...
December 2018: 3 Biotech
Thulile Ndlovu, Astrid Buica, Florian F Bauer
Protein precipitation, also referred to as protein instability, may lead to haziness in bottled wines and result in significant commercial losses. To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Protein haze has been primarily linked to grape pathogenesis-related proteins, in particular chitinases and thaumatin-like proteins. To better understand the persistence of these proteins during fermentation, reverse phase chromatography was used to monitor the evolution of total grape proteins as well as of chitinases and thaumatin-like proteins during alcoholic fermentation...
April 2019: Food Microbiology
Maha H Elhusseiny, Ali K Amine, Osama E Salem, Dalia I Tayel, Eman A Elsayed
Background and Aim: Despite being in remission, functional gastrointestinal disease (FGID) in Crohn's disease (CD) patients can reduce their quality of life. The Egyptian daily diet contains a high amount of FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols). As the low FODMAP diet has been proven to be effective in irritable bowel syndrome worldwide, it was reasonable to take a step further and begin to study the effect of low FODMAP in Egyptian CD patients with FGID...
February 2018: JGH open: an open access journal of gastroenterology and hepatology
Xiaoxing Yang, Jiachun Zhou, Liqiang Fan, Zhen Qin, Qiming Chen, Liming Zhao
Fermented vegetable-fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly...
December 2018: Food Science and Biotechnology
Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham
The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5...
October 2018: Korean Journal for Food Science of Animal Resources
Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and AW values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0...
October 2018: Korean Journal for Food Science of Animal Resources
Cheng Wang, Weifa Su, Yu Zhang, Lihong Hao, Fengqin Wang, Zeqing Lu, Jian Zhao, Xuelian Liu, Yizhen Wang
Solid-state fermentation (SSF) was carried out in this study to improve the nutritional digestibility of two types of distilled dried grain with solubles (DDGS) by inoculating probiotic combinations. The fermented DDGS (FDDGS) contained more crude protein, small peptides and total amino acids than did unfermented DDGS. The concentrations of fiber indexes significantly declined after fermentation. The amounts of probiotics, enzymes and organic acids were significantly improved after fermentation. Microscopy revealed that SSF disrupted the surface structure and increased small fragments of DDGS substrate, thereby facilitating in vitro digestibility of FDDGS...
November 26, 2018: AMB Express
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