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Fermentation quality

Marco Montemurro, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
In recent years, recommendations on whole grains consumption have been added to the overall dietary guidelines of many countries around the world. Despite the many benefits on human health, whole grains contain several anti-nutritional factors which decrease their nutritional quality leading to a poor use in human diet. Here, an integrate biotechnological approach, combining germination and sourdough fermentation with selected lactic acid bacteria, was set-up in order to improve the functional and nutritional quality of wheat, barley, chickpea, lentil and quinoa grains...
August 8, 2018: International Journal of Food Microbiology
Xudong Zhu, Xiaopeng Li, Songtao Jiu, Kekun Zhang, Chen Wang, Jinggui Fang
Owing to the climate change impacts, waterlogging is one of the most hazardous abiotic stresses to crops, which also can result in a serious reduction in the quantity and quality of grape berry and wine production during the rainy season. Therefore, the exploration of the response mechanism of grape to waterlogging is necessary, for which the analysis of the transcriptomic regulation networks of grapevine leaves in response to waterlogging stress was carried out. In this study, 12 634 genes were detected in both waterlogging stress and control grapevine plants, out of which 6837 genes were differentially expressed...
June 2018: Royal Society Open Science
Mpc Volpi, V S Santos, Apb Ribeiro, Mha Santana, R G Bastos
The aim of this research was to study the production of humic acids (HA) by Trichoderma reesei from empty fruit bunches (EFBs) of palm oil processing, with a focus on the effects of lignocellulosic content and residual lipids. EFBs from two different soils and palm oil producers were previously characterized about their lignocellulosic composition. Submerged fermentations were inoculated with T. reesei spores and set up with or without residual lipids. The results showed that the soil and the processing for removal of the palm fresh fruits were crucial to EFB quality...
August 14, 2018: Applied Biochemistry and Biotechnology
Ali Mostafaie, Gholamreza Bahrami, Maryam Chalabi
The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt...
August 13, 2018: Journal of Dairy Research
L M E Mammi, L Grazia, A Palmonari, G Canestrari, A Mordenti, M Vecchi, F Archilei, A Formigoni
We investigated the effects of monensin controlled-release capsule (CRC; Kexxtone, Eli Lilly and Company Ltd., Indianapolis, IN) preventative ketosis treatment on the traditional cheesemaking process as well as the final characteristics of Parmigiano Reggiano (PR) cheese. The use of this prevention product to reduce the incidence of ketosis in transition dairy cows was approved by the European Medicines Agency in 2013. No previous studies are available concerning the effects of this treatment on prolonged-ripening cheese production such as PR...
August 9, 2018: Journal of Dairy Science
Imanol Tubia, Karthik Prasad, Eva Pérez-Lorenzo, Cristina Abadín, Miren Zumárraga, Iñigo Oyanguren, Francisca Barbero, Jacobo Paredes, Sergio Arana
Spoilage yeasts detection is the key to improve the quality of alcoholic fermentation beverages such as wine and cider. The metabolic activity of the spoilage yeast causes irreparable damage to many liters of final products every year. Therefore, winemakers and cider-house companies suffer a substantial economic impact. Thus, over the years, many detection techniques have been proposed to control the occurrence of spoilage yeast. Out of the many spoilage yeast genera, Brettanomyces is one of the most commonly encountered in the beverage industry...
October 20, 2018: International Journal of Food Microbiology
Amandine Deroite, Jean-Luc Legras, Peggy Rigou, Anne Ortiz-Julien, Sylvie Dequin
Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as well as excessive amounts of acetic acid under specific conditions, which is detrimental for wine organoleptic quality. The aim of this work is to better assess the effects of lipids, sugar concentrations and temperature on the production of acetic acid and thiols during wine fermentation...
August 10, 2018: AMB Express
Hongxing Qiao, Xiaojing Zhang, Hongtao Shi, Yuzhen Song, Chuanzhou Bian, Aizhen Guo
We investigated if fermentation with probiotic cultures could improve the production of health-promoting biological compounds in Astragalus membranaceus. We tested the probiotics Enterococcus faecium, Lactobacillus plantarum and Enterococcus faecium + Lactobacillus plantarum and applied PacBio single molecule, real-time sequencing technology (SMRT) to evaluate the quality of Astragalus fermentation. We found that the production rates of acetic acid, methylacetic acid, aethyl acetic acid and lactic acid using E...
August 8, 2018: Scientific Reports
Lisandro G Seluy, Raúl N Comelli, María T Benzzo, Miguel A Isla
Wastewater from cider factories (losses during transfers, products discarded due to quality policies, and products returned from the market) exhibit a Chemical Oxygen Demand greater than 170,000 mg O2 /l, mainly due to the ethanol content and carbohydrates that are added to obtain the finished product. These effluents can represent up to 10% of the volume of cider produced, and they must be treated to meet environmental regulations. In this work, a process was developed, based on alcoholic fermentation of the available carbohydrates present in ciders...
July 19, 2018: Journal of Microbiology and Biotechnology
Paolo Usai-Satta, Massimo Bellini, Mariantonia Lai, Francesco Oppia, Francesco Cabras
BACKGROUND: Irritable bowel syndrome (IBS) is the most frequently diagnosed functional gastrointestinal disorder. It is characterised by abdominal pain, bloating and changes in bowel habits that can have a serious impact on the patient's quality of life. Treatment strategies are based on the nature and severity of the symptoms, the degree of functional impairment of the bowel habits, and the presence of psychosocial disorders. The purpose of this review is to update our current knowledge of therapeutic approach of this disorder...
August 7, 2018: Current Clinical Pharmacology
Kirkpatrick Kaylyn, Thomas H Shellhammer
Dry-hopping, the addition of hops to beer during or after fermentation, is a common practice in brewing to impart hoppy flavor to beer. Previously assumed to be inert ingredients, recent evidence suggests that hops contain biologically active compounds that may also extract into beer and complicate the brewing process by altering the final composition of beer. Experiments described herein provide evidence of microbial and/or plant-derived enzymes associated with hops (<i>Humulus lupulus<i>) which can impact beer quality by influencing the composition of fermentable and nonfermentable carbohydrates in dry-hopped beer...
August 7, 2018: Journal of Agricultural and Food Chemistry
Javad Gharechahi, Ghasem Hosseini Salekdeh
Background: The diverse microbiome present in the rumen of ruminant animals facilitates the digestion of plant-based fiber. In this study, a shotgun metagenomic analysis of the microbes adhering to plant fiber in the camel rumen was undertaken to identify the key species contributing to lignocellulose degradation and short chain volatile fatty acids (VFA) fermentation. Results: The density of genes in the metagenome encoding glycoside hydrolases was estimated to be 25 per Mbp of assembled DNA, which is significantly greater than what has been reported in other sourced metagenomes, including cow rumen...
2018: Biotechnology for Biofuels
Leda Roncoroni, Karla A Bascuñán, Luisa Doneda, Alice Scricciolo, Vincenza Lombardo, Federica Branchi, Francesca Ferretti, Bernardo Dell'Osso, Valeria Montanari, Maria Teresa Bardella, Luca Elli
A subset of patients with celiac disease (CD) on a gluten-free diet (GFD) reported the persistence of functional gastrointestinal disorders. Foods containing fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) can trigger a broad range of gastrointestinal symptoms in sensitive individuals. We evaluated the effects of a low FODMAP diet (LFD) on gastrointestinal and psychological symptomatology in CD patients. A total of 50 celiac patients on GFDs and with persistence of gastrointestinal symptoms were included...
August 4, 2018: Nutrients
I Potoroko, I Kalinina, V Botvinnikova, O Krasulya, R Fatkullin, U Bagale, S H Sonawane
Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches such as heating and stirring the mixture. Nevertheless, we demonstrated, that low-frequency (22 ± 1.65 kHz) ultrasound can be used as an alternative to the traditional methods of milk recovery. Low-frequency ultrasound was applied during pre-fermentation stage to improve the dispersity of the resulting milk product and to create good conditions for a post-ultrasound bacterial fermentation of milk...
November 2018: Ultrasonics Sonochemistry
Mariadelina Simeoni, Maria Lucia Citraro, Francesca Deodato, Michele Provenzano, Maria Capria, Alessandro Comi, Emanuela Libri, Michele Andreucci, Arturo Puja, Ludovico Abenavoli, Massimo Cocchi, Giorgio Fuiano
PURPOSE: Gut dysbiosis has been described in advanced, but not in initial stages of CKD. Considering the relevant impact of gut dysbiosis on renal and cardiovascular risk, its diagnosis and treatment are clinically relevant. METHODS: We designed, open-label, placebo-controlled intervention study (ProbiotiCKD) to evaluate gut microbiota metabolism in a cohort of KDIGO CKD patients (n = 28) at baseline and after a randomly assigned treatment with probiotics or placebo...
August 3, 2018: European Journal of Nutrition
Jingyang Luo, Qin Zhang, Lijuan Wu, Qian Feng, Fang Fang, Zhaoxia Xue, Chao Li, Jiashun Cao
This study reported a novel and efficient approach to improve the anaerobic fermentation performance of waste activated sludge (WAS) by the indigenous iron activated persulfate (PS/Fe) treatment. Firstly, the production of short-chain fatty acids (SCFAs), especially acetic acid, was remarkably enhanced within shorter fermentation time. Mechanism investigations demonstrated that the PS/Fe treatment could simultaneously accelerate and enhance the hydrolysis and acidification process while inhibit the methanogenesis during WAS fermentation...
June 23, 2018: Bioresource Technology
Désirée L Röhlen, Johanna Pilas, Markus Dahmen, Michael Keusgen, Thorsten Selmer, Michael J Schöning
Monitoring of organic acids (OA) and volatile fatty acids (VFA) is crucial for the control of anaerobic digestion. In case of unstable process conditions, an accumulation of these intermediates occurs. In the present work, two different enzyme-based biosensor arrays are combined and presented for facile electrochemical determination of several process-relevant analytes. Each biosensor utilizes a platinum sensor chip (14 × 14 mm2 ) with five individual working electrodes. The OA biosensor enables simultaneous measurement of ethanol, formate, d- and l-lactate, based on a bi-enzymatic detection principle...
2018: Frontiers in Chemistry
Nurul Aqilah A Ghani, Amy-Arniza Channip, Phoebe Chok Hwee Hwa, Fairuzeta Ja'afar, Hartini M Yasin, Anwar Usman
Different from cooking oils which contain long-chain fatty acids, virgin coconut oil (VCO) has high medium-chain fatty acids, making it a potential functional food which can provide some health benefits. In this study, our objective is to investigate the physicochemical properties, antioxidant capacity, and metal contents of the VCO extracted through four different processing methods: chilling and centrifugation; fermentation; direct micro expelling-oven dried; and direct micro expelling-sun-dried processes...
July 2018: Food Science & Nutrition
Adebukunola Mobolaji Omemu, Uchechukwu Ifeoma Okafor, Adewale O Obadina, Mobolaji O Bankole, Samuel Ayofemi Olalekan Adeyeye
Maize was cofermented with pigeon pea for ogi production and evaluated for microbiological qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 h at 27 ± 2°C, and microbiological and sensory qualities analyzed were carried out using analysis of variance. Values were significant at p  ≤ .05. Results showed that there was a gradual decrease in the pH and increase in total titratable acidity (TTA), respectively, during fermentation in all the samples...
July 2018: Food Science & Nutrition
Anyi Hu, Shuang Li, Lanping Zhang, Hongjie Wang, Jun Yang, Zhuanxi Luo, Azhar Rashid, Shaoqing Chen, Weixiong Huang, Chang-Ping Yu
The urban water ecosystems, such as the landscape ponds are commonly considered under the influence of anthropogenic disturbances, which can lead to the deterioration of the water quality. The prokaryotic communities are considered as one of the best indicators of the water quality. However, there are significant gaps in understanding the ecological processes that shape the composition and function of prokaryotic communities in the urban water ecosystems. Here, we investigated the biogeographic distribution of prokaryotic assemblages in water environments including landscape ponds, drinking water reservoirs, influents (IFs) and effluents (EFs) of wastewater treatment plants of a coastal city (Xiamen), China, by using 16S rDNA amplicon sequencing...
July 24, 2018: Environmental Pollution
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