keyword
MENU ▼
Read by QxMD icon Read
search

fermented foods

keyword
https://www.readbyqxmd.com/read/29153651/enhanced-l-ornithine-production-by-systematic-manipulation-of-l-ornithine-metabolism-in-engineered-corynebacterium-glutamicum-s9114
#1
Bin Zhang, Li-Quan Ren, Miao Yu, Ying Zhou, Bang-Ce Ye
l-Ornithine is a non-protein amino acid with extensive applications in medicine and the food industry. Currently, l-ornithine is produced by microbial fermentation; however, this process needs to be further improved in terms of l-ornithine productivity and cost reduction. In this study, overexpression of LysE was observed to increase l-ornithine production in engineered Corynebacterium glutamicum S9114. To overcome the drawbacks of using a plasmid to express LysE, Ptac, a strong promoter, was inserted in the upstream region of lysE on the chromosome...
November 8, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/29153644/propionic-acid-production-from-soy-molasses-by-propionibacterium-acidipropionici-fermentation-kinetics-and-economic-analysis
#2
Hopen Yang, Zhongqiang Wang, Meng Lin, Shang-Tian Yang
Propionic acid (PA) is a specialty chemical; its calcium salt is widely used as food preservative. Soy molasses (SM), a low-value byproduct from soybean refinery, contains sucrose and raffinose-family oligosaccharides (RFO), which are difficult to digest for most animals and industrial microorganisms. The feasibility of using SM for PA production by P. acidipropionici, which has genes encoding enzymes necessary for RFO hydrolysis, was studied. With corn steep liquor as the nitrogen source, stable long-term PA production from SM was demonstrated in sequential batch fermentations, achieving PA productivity of >0...
November 8, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/29153181/a-100-year-review-microbiology-and-safety-of-milk-handling
#3
Kathryn J Boor, Martin Wiedmann, Sarah Murphy, Sam Alcaine
Microbes that may be present in milk can include pathogens, spoilage organisms, organisms that may be conditionally beneficial (e.g., lactic acid bacteria), and those that have not been linked to either beneficial or detrimental effects on product quality or human health. Although milk can contain a full range of organisms classified as microbes (i.e., bacteria, viruses, fungi, and protozoans), with few exceptions (e.g., phages that affect fermentations, fungal spoilage organisms, and, to a lesser extent, the protozoan pathogens Cryptosporidium and Giardia) dairy microbiology to date has focused predominantly on bacteria...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29152247/effects-of-different-protein-sources-on-fermentation-metabolites-and-nutrient-digestibility-of-brachycephalic-dogs
#4
Maria Isabel Gonzalez Urrego, Laura Fantucci de O Matheus, Karine de Melo Santos, Mariane Ceschin Ernandes, Mariana Monti, Danilo Ferreira de Souza, Júlio Cesar de Carvalho Balieiro, Lúcio Francelino Araújo, Cristiana F Ferreira Pontieri, Márcio Antonio Brunetto
Benefits to microbial fermentation in the colon and as a consequence less flatulence can be promoted for the health of adult dogs according to the amount and protein source. The present study evaluated different protein sources in dry food for brachycephalic dogs regarding microbial fermentation and nutrient digestibility. Four dry dog foods with similar protein content were formulated for adult maintenance: poultry meal (PM) diet; wheat gluten (WG) diet; PM + WG diet; and PM + WG + hydrolysed protein (HP) diet...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/29151477/nutrient-derived-dietary-patterns-and-their-association-with-metabolic-syndrome-in-a-japanese-population
#5
Tirani Bahari, Hirokazu Uemura, Sakurako Katsuura-Kamano, Miwa Yamaguchi, Mariko Nakamoto, Keisuke Miki, Masashi Ishizu, Kokichi Arisawa
BACKGROUND: Nutrients have been proposed to be related to metabolic syndrome (MetS). The aims of this study were to identify dietary patterns that correlated with several nutrients using reduced rank regression (RRR) and to examine the association between extracted dietary patterns and prevalence of MetS in a Japanese population. METHODS: The study population comprised 1,092 Japanese men and women (35-69 years old) who had participated in the baseline survey of the Japan Multi-Institutional Collaborative Cohort Study in Tokushima Prefecture...
November 18, 2017: Journal of Epidemiology
https://www.readbyqxmd.com/read/29150754/detoxification-of-aflatoxin-b1-by-antifungal-compounds-from-lactobacillus-brevis-and-lactobacillus-paracasei-isolated-from-dairy-products
#6
Eman Zakaria Gomaa, Manal Farouk Abdelall, Omima Mohammed El-Mahdy
Aflatoxins are a large group of highly toxic, mutagenic, and carcinogenic mycotoxins produced by specific species of fungi. Potential contamination of food commodities by these compounds causes extensive damage that lead to great economic losses. This study explored the potential use of antifungal compounds, produced by Lactobacillus brevis and Lactobacillus paracasei, for growth inhibition and subsequent aflatoxin B1 production from select strains of Aspergillus flavus and Aspergillus parasiticus. Lactobacilli strains were isolated from traditional Egyptian dairy products, whereas fungal strains were isolated from infected cereal seeds...
November 18, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29149220/a-novel-method-to-rapidly-distinguish-the-geographical-origin-of-traditional-fermented-salted-vegetables-by-mass-fingerprinting
#7
So-Ra Yoon, Sung Hyun Kim, Hae-Won Lee, Ji-Hyoung Ha
The geographical origin of kimchi is of interest to consumers and producers because the prices of commercial kimchi products can vary significantly according to the geographical origin. Hence, social issues related to the geographical origin of kimchi in Korea have emerged as a major problem. In this study, the geographical origin of kimchi was determined by comparing the mass fingerprints obtained for Korean and Chinese kimchi samples by MALDI-TOF MS with multivariate analysis. The results obtained herein provide an accurate, powerful tool to clearly discriminate kimchi samples based on their geographical origin within a short time and to ensure food authenticity, which is of significance in the kimchi industry...
2017: PloS One
https://www.readbyqxmd.com/read/29147103/antibacterial-effects-against-various-foodborne-pathogens-and-sensory-properties-of-yogurt-supplemented-with-panax-ginseng-marc-extract
#8
Su Jin Eom, Ji Eun Hwang, Kee-Tae Kim, Hyun-Dong Paik
Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29147097/characterization-of-paenibacillus-sp-mbt213-isolated-from-raw-milk-and-its-ability-to-convert-ginsenoside-rb1-into-ginsenoside-rd-from-panax-ginseng
#9
Gereltuya Renchinkhand, Soo Hyun Cho, Magsar Urgamal, Young W Park, Joong Hyeon Nam, Hyung Churl Bae, Gyu Yong Song, Myoung Soo Nam
This study was conducted to isolate and characterize Paenibacillus sp. MBT213 possessing β-glucosidase activity from raw milk, and examine the enzymatic capacity on the hydrolysis of a major ginsenoside (Rb1). Strain MBT213 was found to have a high hydrolytic ability on ginsenoside Rb1 by Esculin Iron Agar test. 16S rDNA analysis revealed that MBT213 was Paenibacillu sp. Crude enzyme of MBT213 strain exhibited high conversion capacity on ginsenoside Rb1 into ginsenoside Rd proven by TLC and HPLC analyses. The API ZYM kit confirmed that Paenibacillu sp...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29146927/preparation-and-functional-evaluation-of-collagen-oligopeptide-rich-hydrolysate-from-fish-skin-with-the-serine-collagenolytic-protease-from-pseudoalteromonas-sp-sm9913
#10
Xiu-Lan Chen, Ming Peng, Jing Li, Bai-Lu Tang, Xuan Shao, Fang Zhao, Chang Liu, Xi-Ying Zhang, Ping-Yi Li, Mei Shi, Yu-Zhong Zhang, Xiao-Yan Song
Although several serine collagenolytic proteases from bacteria were reported, none has been used to prepare bioactive collagen peptides. MCP-01 is the most abundant extracellular protease of deep-sea Pseudoalteromonas sp. SM9913 and is a serine collagenolytic protease with high efficiency on fish collagen hydrolysis. Here, we set up a pilot scale process to ferment SM9913 for extracellular protease production. With SM9913 extracellular protease as a tool, a process to prepare collagen oligopeptide-rich hydrolysate from codfish skin was set up, which was further scaled up to pilot (100 L) and plant (2000 L) levels with yields >66%...
November 16, 2017: Scientific Reports
https://www.readbyqxmd.com/read/29146359/determination-of-tryptophan-derivatives-in-kynurenine-pathway-in-fermented-foods-using-liquid-chromatography-tandem-mass-spectrometry
#11
Cemile Yılmaz, Vural Gökmen
This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices. It was found that beer samples were found to contain kynurenine within the range of 28...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29144889/effect-of-dietary-fermented-mushroom-bed-on-egg-production-in-laying-hens
#12
Shu Yoshida, Hiroaki Mitani, Masato Kamata, Akira Ohtsuka, Konosuke Otomaru, Takeshi Obi, Hiroaki Kanouchi
Egg productivity is declined by stress. It has been reported that some food supplements can improve the egg productivity due to a reduction of environmental stress. We evaluated the effect of fermented waste mushroom bed (FWMB) as a dietary additive on egg productivity. Hens were fed control food (control group, n = 100) or 3% FWMB-added food (FWMB group, n = 100) for 16 months. The number of eggs, soft-shelled eggs, and broken eggs were recorded for 15 months. We also evaluated stress-related markers (ovotransferrin, lipid peroxide, and the heterophil-to-lymphocyte ratio)...
November 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/29143827/digestion-under-saliva-simulated-gastric-and-small-intestinal-conditions-and-fermentation-in-vitro-of-polysaccharides-from-the-flowers-of-camellia-sinensis-induced-by-human-gut-microbiota
#13
Dan Chen, Guijie Chen, Peng Wan, Bing Hu, Ligen Chen, Shiyi Ou, Xiaoxiong Zeng, Hong Ye
In the present study, digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis (TFPS) by human gut microbiota were investigated. The results indicated that human saliva and simulated gastric and intestinal juices had no effect on TFPS, while TFPS could be utilized by human fecal microbiota, which was proved from the decreased molecular weight and lower content of total or reducing sugars after fermentation under anaerobic conditions...
November 16, 2017: Food & Function
https://www.readbyqxmd.com/read/29142587/factors-associated-with-the-high-prevalence-of-oesophageal-cancer-in-western-kenya-a-review
#14
REVIEW
Gabriel Kigen, Naftali Busakhala, Zipporah Kamuren, Hillary Rono, Wilfred Kimalat, Evangeline Njiru
Oesophageal carcinoma (OC) is highly prevalent in Western Kenya especially among the members of the Kalenjin community who reside in the Northern and Southern areas of the Rift Valley. Previous authors have suggested potential association of environmental and genetic risk factors with this high prevalence. The environmental factors that have been suggested include contamination of food by mycotoxins and/or pesticides, consumption of traditional alcohol (locally referred to "Busaa" and "Chan'gaa"), use of fermented milk ("Mursik"), poor diet, tobacco use and genetic predisposition...
2017: Infectious Agents and Cancer
https://www.readbyqxmd.com/read/29141967/yogurt-and-cardiometabolic-diseases-a-critical-review-of-potential-mechanisms
#15
REVIEW
Melissa Anne Fernandez, Shirin Panahi, Noémie Daniel, Angelo Tremblay, André Marette
Associations between yogurt intake and risk of diet-related cardiometabolic diseases (CMDs) have been the subject of recent research in epidemiologic nutrition. A healthy dietary pattern has been identified as a pillar for the prevention of weight gain and CMDs. Epidemiologic studies suggest that yogurt consumption is linked to healthy dietary patterns, lifestyles, and reduced risk of CMDs, particularly type 2 diabetes. However, to our knowledge, few to no randomized controlled trials have investigated yogurt intake in relation to cardiometabolic clinical outcomes...
November 2017: Advances in Nutrition
https://www.readbyqxmd.com/read/29141192/impact-of-the-cultivation-strategy-on-resveratrol-production-from-glucose-in-engineered-corynebacterium-glutamicum
#16
Adelaide Braga, Joana Oliveira, Rita Silva, Patricia Ferreira, Isabel Rocha, Nicolai Kallscheuer, Jan Marienhagen, Nuno Faria
The health benefits of polyphenols such as stilbenes and flavonoids for humans are increasingly attracting attention. Resveratrol is a well-characterized naturally-occurring stilbene and potent anti-oxidant, which is used as food supplement and cosmetic ingredient. Several microorganisms including Corynebacterium glutamicum were engineered for resveratrol production from glucose. Based on the cultivation of a resveratrol-producing C. glutamicum strain in shake flasks, different strategies for improving production under controlled conditions at bioreactor scale were tested...
November 12, 2017: Journal of Biotechnology
https://www.readbyqxmd.com/read/29138634/the-synergistic-interplay-between-vitamins-d-and-k-for-bone-and-cardiovascular-health-a-narrative-review
#17
REVIEW
Adriana J van Ballegooijen, Stefan Pilz, Andreas Tomaschitz, Martin R Grübler, Nicolas Verheyen
Vitamins D and K are both fat-soluble vitamins and play a central role in calcium metabolism. Vitamin D promotes the production of vitamin K-dependent proteins, which require vitamin K for carboxylation in order to function properly. The purpose of this review is to summarize available evidence of the synergistic interplay between vitamins D and K on bone and cardiovascular health. Animal and human studies suggest that optimal concentrations of both vitamin D and vitamin K are beneficial for bone and cardiovascular health as supported by genetic, molecular, cellular, and human studies...
2017: International Journal of Endocrinology
https://www.readbyqxmd.com/read/29137179/special-issue-beneficial-microorganisms-for-food-manufacturing-fermented-and-biopreserved-foods-and-beverages
#18
EDITORIAL
Régine Talon, Monique Zagorec
Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].
November 13, 2017: Microorganisms
https://www.readbyqxmd.com/read/29137113/integrated-evaluation-of-the-potential-health-benefits-of-einkorn-based-breads
#19
Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, María Paz Villalba, Lidia Tomás-Cobos, Danielle Laure Taneyo Saa, Andrea Gianotti
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion...
November 11, 2017: Nutrients
https://www.readbyqxmd.com/read/29136806/multivariate-analysis-of-organic-acids-in-fermented-food-from-reversed-phase-high-performance-liquid-chromatography-data
#20
Pablo Mortera, Federico A Zuljan, Christian Magni, Santiago A Bortolato, Sergio H Alarcón
Multivariate calibration coupled to RP-HPLC with diode array detection (HPLC-DAD) was applied to the identification and the quantitative evaluation of the short chain organic acids (malic, oxalic, formic, lactic, acetic, citric, pyruvic, succinic, tartaric, propionic and α-cetoglutaric) in fermented food. The goal of the present study was to get the successful resolution of a system in the combined occurrence of strongly coeluting peaks, of distortions in the time sensors among chromatograms, and of the presence of unexpected compounds not included in the calibration step...
February 1, 2018: Talanta
keyword
keyword
73181
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"