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https://www.readbyqxmd.com/read/28545249/regulatory-and-safety-requirements-for-food-cultures
#1
REVIEW
Svend Laulund, Anette Wind, Patrick M F Derkx, Véronique Zuliani
The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guaranteed by the food culture supplier. Here we highlight national differences in regulations and review a list of methods and methodologies to assess the safety of food cultures at strain level, at production, and in the final product...
May 23, 2017: Microorganisms
https://www.readbyqxmd.com/read/28540744/production-of-single-cell-protein-scp-from-food-and-agricultural-waste-by-using-saccharomyces-cerevisiae
#2
Teresa Gervasi, Vito Pellizzeri, Giorgio Calabrese, Giuseppa Di Bella, Nicola Cicero, Giacomo Dugo
Food waste is the single-largest component of the waste stream, in order to protect and safeguard the public health, useful and innovative recycling methods are investigated. The conversion of food wastes in value-added products is becoming a more economically viable and interesting practice. Food waste, collected in the distribution sector and citrus industries, was characterised for its potential as a raw material to use in fermentation processes. In this study, the production of single-cell protein (SCP) using food waste as a substrate was investigated...
May 25, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28540517/development-of-microtiter-plate-culture-method-for-rapid-screening-of-%C3%AE%C2%B5-poly-l-lysine-producing-strains
#3
Yong-Juan Liu, Xu-Sheng Chen, Jun-Jie Zhao, Long Pan, Zhong-Gui Mao
ε-Poly-L-lysine (ε-PL) produced by Streptomyces albulus possesses a broad spectrum of antimicrobial activity and is widely used as a food preservative. To extensively screen ε-PL-overproducing strain, we developed an integrated high-throughput screening assay using ribosome engineering technology. The production protocol was scaled down to 24- and 48-deep-well microtiter plates (MTPs). The microplate reader assay was used to monitor ε-PL production. A good correlation was observed between the fermentation results obtained in both 24-(48)-deep-well MTPs and conventional Erlenmeyer flasks...
May 24, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28539687/phylogenetic-analysis-of-monascus-and-new-species-from-honey-pollen-and-nests-of-stingless-bees
#4
R N Barbosa, S L Leong, O Vinnere-Pettersson, A J Chen, C M Souza-Motta, J C Frisvad, R A Samson, N T Oliveira, J Houbraken
The genus Monascus was described by van Tieghem (1884) to accommodate M. ruber and M. mucoroides, two species with non-ostiolate ascomata. Species delimitation in the genus is still mainly based on phenotypic characters, and taxonomic studies that include sequence data are limited. The genus is of economic importance. Species are used in fermented Asian foods as food colourants (e.g. 'red rice' (ang-kak, angka)) and found as spoilage organisms, and recently Monascus was found to be essential in the lifecycle of stingless bees...
March 2017: Studies in Mycology
https://www.readbyqxmd.com/read/28537817/the-action-of-probiotic-microorganisms-on-chemical-contaminants-in-milk
#5
Katia Francine Wochner, Tânia Aparecida Becker-Algeri, Eliane Colla, Eliana Badiale-Furlong, Deisy Alessandra Drunkler
Consumption of milk and its derivatives is an important food habit in the diet of all age groups. However, there has been increasing concern about physical, biological (pathogenic or spoilage microorganisms) and chemical (metals, pesticides and mycotoxins) contaminants in milk and dairy products. Considering the high levels of consumption, it is important that milk and dairy products are free from toxic compounds. Microbial degradation as a strategy for chemical decontamination is an emerging biotechnological approach that is considered a safe and inexpensive practice...
May 24, 2017: Critical Reviews in Microbiology
https://www.readbyqxmd.com/read/28535697/identification-of-peptides-present-in-sour-milk-whey-that-ameliorate-scopolamine-induced-memory-impairment-in-mice
#6
Kazuhito Ohsawa, Naoto Uchida, Kohji Ohki, Hidehiko Yokogoshi
Cognitive impairment is treated with cholinesterase inhibitors that slow cognitive decline but cause significant adverse effects. Functional foods that improve memory without such effects would therefore be valuable. We reported that unidentified components of sour milk whey produced by fermentations using Lactobacillus helveticus and Saccharomyces cerevisiae improved memory in a mouse model of scopolamine-induced memory impairment. Here, we show that casein-derived peptides were the most active components of orally administered fractions of this milk product...
May 23, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28533770/from-vineyard-soil-to-wine-fermentation-microbiome-approximations-to-explain-the-terroir-concept
#7
REVIEW
Ignacio Belda, Iratxe Zarraonaindia, Matthew Perisin, Antonio Palacios, Alberto Acedo
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28533181/comparative-genome-analysis-of-lactobacillus-plantarum-gb-lp3-provides-candidates-of-survival-related-genetic-factors
#8
Soomin Jeon, Jaehoon Jung, Kwondo Kim, DongAhn Yoo, Chanho Lee, Jungsun Kang, Kyungjin Cho, Dae-Kyung Kang, Woori Kwak, Sook Hee Yoon, Heebal Kim, Seoae Cho
Lactobacillus plantarum is found in various environmental niches such as in the gastrointestinal tract of an animal host or a fermented food. This species isolated from a certain environment is known to possess a variety of properties according to inhabited environment's adaptation. However, a causal relationship of a genetic factor and phenotype affected by a specific environment has not been systematically comprehended. L. plantarum GB-LP3 strain was isolated from Korean traditional fermented vegetable and the whole genome of GB-LP3 was sequenced...
May 19, 2017: Infection, Genetics and Evolution
https://www.readbyqxmd.com/read/28531830/isotope-coded-derivatization-based-lc-esi-ms-ms-methods-using-a-pair-of-novel-reagents-for-quantification-of-hydroxycinnamic-acids-and-hydroxybenzoic-acids-in-fermented-brown-rice-product
#9
Shoujiro Ogawa, Kiriko Takafuji, Sumi Tsubuku, Yukiko Horie, Shigeo Ikegawa, Tatsuya Higashi
Hydroxycinnamic acids (HCAs) and hydroxybenzoic acids (HBAs) are antioxidant phytochemicals found in rice and effective for the prevention of human diseases including cancer. FBRA, which is a functional food manufactured by fermenting brown rice and rice bran with Aspergillus oryzae, has been demonstrated to have chemopreventive effects against carcinogenesis in various organs. In this study, we developed methods for the relative and absolute quantification of ferulic acid, sinapic acid, caffeic acid, protocatechuic acid and syringic acid in the FBRA and raw material (RM; unfermented brown rice and rice bran) samples by LC/ESI-MS/MS combined with derivatization using a newly developed reagent, N-(2-aminoethyl)-4-(diethylamino)benzamide (ADB) and its deuterium-coded analog, d-ADB...
May 2, 2017: Journal of Pharmaceutical and Biomedical Analysis
https://www.readbyqxmd.com/read/28531168/a-novel-millet-based-probiotic-fermented-food-for-the-developing-world
#10
Elisa Di Stefano, Jessica White, Shannon Seney, Sharareh Hekmat, Tim McDowell, Mark Sumarah, Gregor Reid
Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L...
May 22, 2017: Nutrients
https://www.readbyqxmd.com/read/28530573/identification-of-a-key-umami-active-fraction-in-modernized-korean-soy-sauce-and-the-impact-thereof-on-bitter-masking
#11
Yiseul Kim, Eun-Young Kim, Hee Jin Son, Jai-Jung Lee, Yong-Ho Choi, Mee-Ra Rhyu
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28528381/metal-chelate-affinity-precipitation-with-thermo-responsive-polymer-for-purification-of-%C3%AE%C2%B5-poly-l-lysine
#12
Sipeng Li, Zhaoyang Ding, Jifu Liu, Xuejun Cao
ε-Poly-L-lysine (ε-PL) is a natural preservative for food processing industry. A thermo-responsive polymer, attached with Cu(2+) or Ni(2+), was prepared for metal-chelate affinity precipitation for purification of ε-PL. The low critical solution temperatures (LCSTs) of these polymers were close to the room temperature (31.0-35.0 °C). The optimal adsorption conditions were as follows: pH 4.0, 0 mol/L NaCl, ligand density 75.00 μmol/g, and 120 min. The ligand Cu(2+) showed a stronger affinity interaction with ε-PL and the highest adsorption amount reached 251...
May 20, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28527863/over-production-of-fermentable-sugar-for-bioethanol-production-from-carbohydrate-rich-malaysian-food-waste-via-sequential-acid-enzymatic-hydrolysis-pretreatment
#13
Halimatun Saadiah Hafid, Abdul Rahman Nor 'Aini, Mohd Noriznan Mokhtar, Ahmad Tarmezee Talib, Azhari Samsu Baharuddin, Md Shah Umi Kalsom
In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation...
May 17, 2017: Waste Management
https://www.readbyqxmd.com/read/28527511/accumulation-of-biomass-and-four-triterpenoids-in-two-stage-cultured-poria-cocos-mycelia-and-diuretic-activity-in-rats
#14
Gao-Sheng Hu, Chong-Gui Huang, Yang Zhang, Wei Xiao, Jing-Ming Jia
Poria cocos (Schw.) Wolf, an important medicinal and food fungus, is well known in East Asia. Due to growing market demand, long cultivation period, and consumption of pine trunk during cultivation, developing alternative methods for producing P. cocos and/or its active components is of interest. In the present study, the effects of different culture methods on biomass and accumulation of four triterpenoids were investigated. The ethanol extract of fermented mycelium (EFM) was orally administered to rats. Urine output and concentrations of electrolytes (Na(+), K(+), and Cl(-)) were measured...
April 2017: Chinese Journal of Natural Medicines
https://www.readbyqxmd.com/read/28527125/diversity-and-probiotic-potential-of-lactic-acid-bacteria-isolated-from-horreh-a-traditional-iranian-fermented-food
#15
Alireza Vasiee, Behrooz Alizadeh Behbahani, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi, Hamid Noorbakhsh
The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp...
May 19, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28524037/-clinical-analysis-of-53-patients-with-clostridium-botulinum-food-poisoning
#16
Peng Zhang, Jianguang Dong, Lili Bai, Zewu Qiu
OBJECTIVE: To analyze the epidemiologic data of patients with Clostridium botulinum food poisoning, and to improve the understanding, diagnosis and treatment of food borne botulism. METHODS: A retrospective study was conducted. Fifty-three patients with Clostridium botulinum food poisoning admitted to Chinese PLA Center of Poisoning and Treatment from January 2009 to December 2016 were enrolled, and they were divided into mild, moderate, and severe groups according to the severity of disease...
May 2017: Zhonghua Wei Zhong Bing Ji Jiu Yi Xue
https://www.readbyqxmd.com/read/28522999/fermentation-ph-modulates-the-size-distributions-and-functional-properties-of-gluconobacter-albidus-tmw-2-1191-levan
#17
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28522417/physiological-responses-of-insects-to-microbial-fermentation-products-insights-from-the-interactions-between-drosophila-and-acetic-acid
#18
Geonho Kim, Jia Hsin Huang, John G McMullen, Peter D Newell, Angela E Douglas
Acetic acid is a fermentation product of many microorganisms, including some that inhabit the food and guts of Drosophila. Here, we investigated the effect of dietary acetic acid on oviposition and larval performance of Drosophila. At all concentrations tested (0.34-3.4%), acetic acid promoted egg deposition by mated females in no-choice assays; and females preferred to oviposit on diet with acetic acid relative to acetic acid-free diet. However, acetic acid depressed larval performance, particularly extending the development time of both larvae colonized with the bacterium Acetobacter pomorum and axenic (microbe-free) larvae...
May 15, 2017: Journal of Insect Physiology
https://www.readbyqxmd.com/read/28521229/development-of-jerusalem-artichoke-resource-for-efficient-one-step-fermentation-of-poly-%C3%AE-glutamic-acid-using-a-novel-strain-bacillus-amyloliquefaciens-nx-2s
#19
Yibin Qiu, Yuanyuan Sha, Yatao Zhang, Zongqi Xu, Sha Li, Peng Lei, Zheng Xu, Xiaohai Feng, Hong Xu
This study aimed to develop non-food fermentation for the cost-effective production of poly-(γ-glutamic acid) (γ-PGA) using a novel strain of Bacillus amyloliquefaciens NX-2S. The new isolate assimilated inulin more efficiently than other carbohydrates from Jerusalem artichoke, without hydrolytic treatment. To investigate the effect of inulin on γ-PGA production, the transcript levels of γ-PGA synthetase genes (pgsB, pgsC, pgsA), regulatory genes (comA, degQ, degS), and the glutamic acid biosynthesis gene (glnA) were analyzed; inulin addition upregulated these key genes...
May 4, 2017: Bioresource 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
#20
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
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