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Fermentation quality

Juan Yang, Xiao-Bin Wu, Hong-Lei Chen, Dongxiao Sun-Waterhouse, Hong-Bo Zhong, Chun Cui
The action of β-glucosidase and protease of Bacillus amyloliquefaciens SWJS22 in the fermentation of soybean meal caused a significant increase 1): in total phenolic and flavonoid contents with two-fold or higher, largely associated with daidzein, glycitein, genistein, protocatechuic, and p-hydroxybenzoic, gallic acids; 2): the amount of peptides <3 kDa, maillard reaction intermediate and maillard reaction product with five-, three- and twenty-one-fold, respectively. The significant increase in the amount of antioxidant components in the lyophilised fermented soybean meal supernatant (LFSMS) was associated with the improved antioxidant activity...
January 30, 2019: Food Chemistry
R C Colombo, D S Costa, D U Carvalho, M A Cruz, S R Roberto
Passion fruits species presents a larger economic importance for in natura consumption and industry. The main way to propagate these species is by seeds; however, the aril presence and environmental conditions may inhibit the seeds germination. In this sense, the objective of this study was to evaluate the effect of aril removal methods and light conditions on P. edulis var. flavicarpa seeds quality and germination. There were used five methods to remove the seeds aril: (1) friction on steel mesh sieve for 5 minutes; (2) friction with coarse sand on steel mesh sieve for 5 minutes; (3) immersion in lime solution at 10% (w/v), for 30 minutes; (4) fermentation in sugar solution at 10% (w/v), during 48 hours; and (5) natural pulp fermentation, during five days...
October 4, 2018: Brazilian Journal of Biology, Revista Brasleira de Biologia
Sundus Riaz, Nosheen Fatima, Ahmed Rasheed, Mehvish Riaz, Faiza Anwar, Yamna Khatoon
Polylactic acid (PLA) is a biodegradable thermoplastic polyester. In 2010, PLA became the second highest consumed bioplastic in the world due to its wide application. Conventionally, PLA is produced by direct condensation of lactic acid monomer and ring opening polymerization of lactide, resulting in lower molecular weight and lesser strength of polymer. Furthermore, conventional methods of PLA production require a catalyst which makes it inappropriate for biomedical applications. Newer method utilizes metabolic engineering of microorganism for direct production of PLA through fermentation which produces good quality and high molecular weight and yield as compared to conventional methods...
2018: International Journal of Biomaterials
Małgorzata Lasik-Kurdyś, Małgorzata Majcher, Jacek Nowak
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph-GC × GC-ToFMS with ZOEX cryogenic (N₂) modulator...
October 6, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Lei Chen, Zhihao Dong, Junfeng Li, Tao Shao
BACKGROUND: Silages produced with grass and legume mixtures may have positive associative effects on silage quality, and animal performance when ruminants are fed the silages. The objective of this study was to determine the preservation characteristics, in vitro rumen fermentation profile and microbial abundance of silages, produced with mixtures of sweet sorghum (SS) and alfalfa (AF) in different ratios: 100: 0 (Control), 75: 25 (SA25), 50: 50 (SA50), 25: 75 (SA75) and 0: 100 (SA100) on a fresh weight basis...
October 9, 2018: Journal of the Science of Food and Agriculture
Valery Ripari, Yunpeng Bai, Michael G Gänzle
This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were screened for phenolic acid decarboxylase gene pdc and EPS production. Ferulic acid metabolism of the 18 pdc positive strains was evaluated in mMRS; all pcd positive strains converted ferulic acid by decarboxylation and/or reduction...
February 2019: Food Microbiology
Ilenys M Pérez-Díaz, Janet S Hayes, Eduardo Medina, Ashlee M Webber, Natasha Butz, Allison N Dickey, Zhongjing Lu, Maria A Azcarate-Peril
Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an emphasis on the non-lactic acid bacteria (non-LAB) population. Insubstantial microbiome variations were observed among fresh cucumber types with Rhizobium (31.04%), Pseudomonas (14.08%), Pantoea (9.25%), Stenotrophomonas (6.83%), and Acinetobacter (6...
February 2019: Food Microbiology
Azizza Sifeeldein, Siran Wang, Junfeng Li, Zhihao Dong, Lei Chen, Niaz Ali Kaka, Tao Shao
AIM: to isolate, screen and identify the lactic acid bacteria (LAB) from elephant silage during the process of the fermentation and their effects on the fermentation quality of sweet sorghum silage. METHODS AND RESULTS: The isolated strains were identified based on morphological, physiological and biochemical characteristics as well as 16S rRNA analysis. Seven LAB strains were isolated from elephant grass silage. Three strains (Pediococcus acidilactici (AZZ1), Lactobacillus plantarum subsp...
October 4, 2018: Journal of Applied Microbiology
Junjie Zhang, En Tao Wang, Raghvendra Pratap Singh, Chen Guo, Yimin Shang, Jinyong Chen, Chonghuai Liu
AIMS: Bacterial microbiome on grape berries surface may play an important role in grape quality and health. This study aims to investigate the impact of grape varieties and grape clones on grape berry surface bacterial microbiome from the same vineyard. METHODS AND RESULTS: High-throughput sequencing strategy was used to investigate the bacterial diversity and abundance on the grape surfaces of 12 clones belonging to six varieties grown in the same vineyard of Zhengzhou Fruit Research Institute in Henan Province...
October 4, 2018: Journal of Applied Microbiology
Joanna Myszkowska-Ryciak, Anna Harton
To ensure the adequate supply of nutrients, a model food ration (MFR) should be used for planning the menu. The purpose of the study was to determine the effects of the nutrition education program on the compliance with MFR in 231 preschools. The average supply of food products (per child/day) with reference to the MFR was examined on the baseline and 3 to 6 months after education on the basis of 10-day menus and daily inventory reports (4620 in total). According to the recommendations, preschool should implement 70⁻75% of the recommended daily intake standards...
October 4, 2018: Nutrients
Roya Afshari, Christopher J Pillidge, Daniel A Dias, A Mark Osborn, Harsharn Gill
Cheese is a fermented dairy product, harboring diverse microbial communities (microbiota) that change over time and vary depending on the type of cheese and their respective starter and adjunct cultures. These microorganisms play a crucial role in determining the flavor, quality and safety of the final product. Exploring the composition of cheese microbiota and the underlying molecular mechanisms involved in cheese ripening has been the subject of many studies. Recent advances in next generation sequencing (NGS) methods and the development of sophisticated bioinformatics tools have provided deeper insights into the composition and potential functionality of cheese microbiota far beyond the information provided by culture-dependent methods...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, Stefaan De Smet, Frédéric Leroy
During spontaneous meat fermentations, Staphylococcus equorum , Staphylococcus saprophyticus , and Staphylococcus xylosus are generally the most prevailing species within the communities of coagulase-negative staphylococci (CNS). There is an interest to introduce CNS isolates from artisan-style spontaneous meat fermentations as starter cultures in more industrialized processes, as to confer additional quality benefits. However, staphylococcal competitiveness within the meat matrix is affected by the processing conditions, which vary considerably among product types...
2018: Frontiers in Microbiology
Jonny Geber, Eileen Murphy
OBJECTIVES: Despite subsisting on a low-cariogenic diet comprising virtually nothing more than potatoes and dairy products, poor oral health affected the quality of life for the poor of nineteenth-century Ireland. This study investigates potential biocultural reasons that may explain why this was the case. MATERIAL AND METHODS: A total of 6,860 teeth and 9,889 alveoli from 363 permanent dentitions from the skeletal remains of impoverished adult Irish males and females who died between 1847 and 1851 in the Kilkenny Union Workhouse were examined for evidence of dental caries, periodontal disease and ante-mortem tooth loss...
October 3, 2018: American Journal of Physical Anthropology
I Orjales, M Lopez-Alonso, M Miranda, H Alaiz-Moretón, C Resch, S López
The energy supplied by the high-forage diets used in organic farming may be insufficient to meet the requirements of dairy cattle. However, few studies have considered this problem. The present study aimed to analyze the composition of the diets and the nutritional status (focusing on the energy-protein balance of the diets) of dairy cattle reared on organic farms in northern Spain, which are similar to other organic farming systems in temperate regions. Exhaustive information about diets was obtained from organic (ORG) and representative conventional grazing (GRZ) and conventional no-grazing (CNG) farms...
October 2, 2018: Animal: An International Journal of Animal Bioscience
Slavomír Marcinčák, Tatiana Klempová, Martin Bartkovský, Dana Marcinčáková, Nevijo Zdolec, Peter Popelka, Ján Mačanga, Milan Čertík
The aim of this work was to analyse the effect of addition of 10% (w/w) fermented bioproduct into commercial broiler feed on fatty acid profile, lipid oxidative stability, and sensory properties of chicken breast meat. The fermented bioproduct was prepared by fermentation of cornmeal by filamentous fungi Umbelopsis isabellina CCF 2412 in solid-state fermentation (SSF) process and the final bioproduct was enriched with gamma-linolenic acid and beta-carotene. In the experiment, 80 pieces of 1-day-old chickens COBB 500 were used...
2018: BioMed Research International
Stefania Marzocco, Gholamreza Fazeli, Lucia Di Micco, Giuseppina Autore, Simona Adesso, Fabrizio Dal Piaz, August Heidland, Biagio Di Iorio
BACKGROUND: In end-stage renal disease (ESRD), gut-derived uremic toxins play a fundamental role in the systemic inflammation and oxidative stress promoting the excess morbidity and mortality. The biochemical derangement is in part a consequence of an insufficient generation of short-chain fatty acids (SCFA) due to the dysbiosis of the gut and an insufficient consumption of the fermentable complex carbohydrates. AIM OF THE STUDY: The primary end-point was to evaluate the potential efficacy of SCFA (specifically, sodium propionate (SP)) for patients on maintenance hemodialysis (MHD) on systemic inflammation...
September 30, 2018: Journal of Clinical Medicine
Thomas Schneider, Benjamin L Oyler, Sung Hwan Yoon, Tao Liang, Gloria S Yen, David P A Kilgour, Erik Nilsson, David R Goodlett
Rapid food product analysis is of great interest for quality control and assurance during the production process. Conventional quality control protocols require time and labor intensive sample preparation for analysis by state-of-the-art analytical methods. To reduce overall cost and facilitate rapid qualitative assessments, food products need to be tested with minimal sample preparation. We present a novel and simple method for assessing food product compositions by mass spectrometry using a novel surface acoustic wave nebulization method...
September 2018: Food Analytical Methods
Martin J Bos, Vincent Kroeze, Stevia Sutanto, Derk W F Brilman
Biogas is one of the most popular alternative energy resources to replace fossil fuels. The product of anaerobic fermentation in a digester contains several impurities such as H2 S and especially CO2 that needs to be removed in order to upgrade the gas quality. Supported amine sorbents (SAS) might provide an attractive option to remove these impurities. However, little is known about the regeneration of the sorbent. This study evaluates experimentally and by modeling the options for regeneration of the SAS...
August 15, 2018: Industrial & Engineering Chemistry Research
Katarzyna Szajnar, Agata Znamirowska, Dorota Kalicka, Piotr Kuźniar, Dorota Najgebauer-Lejko
BACKGROUND: Magnesium is a micronutrient which plays an important role in a wide range of fundamental cellular reactions. Deficiency of magnesium leads to serious biochemical and symptomatic changes. The present study was carried out to establish the influence of magnesium lactate fortification on the physico- chemical, microbiological and rheological properties of fat-free yogurt manufactured using different starters. METHODS: In this study, yogurts were produced from fat-free milk, standardized with skimmed milk powder to 6% protein content, and then divided into two parts...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
Giorgio Marrubini, Sara Tengattini, Raffaella Colombo, Davide Bianchi, Fulvio Carlotti, Serena Orlandini, Marco Terreni, Caterina Temporini, Gabriella Massolini
Teicoplanin is a glycopeptide antibiotic prepared by fermentation from cultures of Actinoplanes teichomyceticus, used as drug of last resort for the treatment of bacterial infections in humans. This study, which is the first in a series of two parts, describes the development of a LC method for the separation of Teicoplanin drug substance and its related impurities compatible with MS detection. The separation conditions for Teicoplanin were set on a LiChrospher 100 RP-18 column under gradient elution with a mobile phase composed of ammonium formate 25 mM at pH 6...
September 20, 2018: Journal of Pharmaceutical and Biomedical Analysis
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