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fermented foods

Saurabh Sudha Dhiman, Namita Shrestha, Aditi David, Neha Basotra, Glenn R Johnson, Bhupinder S Chadha, Venkataramana Gadhamshetty, Rajesh K Sani
Residual solid and liquid streams from the one-pot CRUDE (Conversion of Raw and Untreated Disposal into Ethanol) process were treated with two separate biochemical routes for renewable energy transformation. The solid residual stream was subjected to thermophilic anaerobic digestion (TAD), which produced 95 ± 7 L methane kg-1 volatile solid with an overall energy efficiency of 12.9 ± 1.7%. A methanotroph, Methyloferula sp., was deployed for oxidation of mixed TAD biogas into methanol. The residual liquid stream from CRUDE process was used in a Microbial Fuel Cell (MFC) to produce electricity...
March 12, 2018: Bioresource Technology
Ileana-Andreea Ratiu, Hossam Al-Suod, Magdalena Ligor, Tomasz Ligor, Viorica Railean-Plugaru, Bogusław Buszewski
Cyclitols are phytochemicals naturally occurring in plant material which attracted an increasing interest due to multiple medicinal attributes, amongst the most important are the anti-diabetic, antioxidant and anti-cancer properties. Due to their valuable properties, sugars are used in food industry as sweeteners, preservatives, texture modifiers, fermentation substrates, flavoring and coloring agents. In this study we report for the first time the quantitative analysis of sugars and cyclitols isolated from Solidago virgaurea L...
March 15, 2018: Electrophoresis
Per Strøman, Kim Ib Sørensen, Patrick M F Derkx, Ana Rute Neves
Biogenic amines have been widely studied because of their potential toxicity in fermented foods. Several lactic acid bacteria have the potential to decarboxylate the amino acid tyrosine to tyramine. In this work, we identified two strains of Lactobacillus curvatus, Lbc1 and Lbc2, endowed with the ability to produce tyramine, a metabolic feature that limits their application in starter cultures for fermented meat. To overcome this limitation, we set out to eliminate tyramine production from L. curvatus strains by using classical strain improvement...
March 15, 2018: Journal of Food Protection
Alexander Golberg, Alexander Liberzon, Edward Vitkin, Zohar Yakhini
Displacing fossil fuels and their derivatives with renewables, and increasing sustainable food production are among the major challenges facing the world in the coming decades. A possible, sustainable direction for addressing this challenge is the production of biomass and the conversion of this biomass to the required products through a complex system coined biorefinery. Terrestrial biomass and microalgae are possible sources; however, concerns over net energy balance, potable water use, environmental hazards, and uncertainty in the processing technologies raise questions regarding their actual potential to meet the anticipated food, feed, and energy challenges in a sustainable way...
March 15, 2018: Methods in Molecular Biology
Junsei Taira, Rin Toyoshima, Nana Ameku, Akira Iguchi, Yasutomo Tamaki
Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchuensis, which is used in distilled beverages, has not yet been clarified. This study focused on elucidating the vanillin production due to phenolic biotransformation in A. luchuensis during fermentation. The phenolic metabolites were extracted by a solid phase column and they were determined using on LC/MS and LC/MS/MS in a selective ion mode...
March 13, 2018: AMB Express
Claudia Vetrani, Francesco Sestili, Marilena Vitale, Ermelinda Botticella, Rosalba Giacco, Ettore Griffo, Giuseppina Costabile, Paola Cipriano, Andrea Tura, Giovanni Pacini, Angela A Rivellese, Domenico Lafiandra, Gabriele Riccardi
BACKGROUND/OBJECTIVES: The amylose-amylopectin ratio influences starch properties. A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based rusks in overweight subjects focusing on potential mechanisms...
March 13, 2018: European Journal of Clinical Nutrition
Takashi Ishiguro, Shoko Kawai, Ayako Kojima, Yoshihiko Shimizu, Katsuhiko Kamei, Noboru Takayanagi
Koji is a fermenting agent used in many traditional Japanese foods , and Aspergillus oryzae is the most frequently used microorganism in koji production. Few cases of hypersensitivity pneumonitis due to A. oryzae have been reported. However, physicians should recognize the disease because of the increasing globalization of food production.
March 2018: Clinical Case Reports
Lisa Haushofer
In the nineteenth century, food and diet became central to a public health increasingly focused on individual behavior and on the cost of sickness. Because of its potential to impact the economic uptake of food inside individual bodies, digestion became a crucial site of physiological investigation in this context. Out of physiological research on digestion emerged a group of medicinal food products based on digestive enzymes (then referred to as digestive ferments), so-called artificially digested foods. The paper examines the creation and significance of these products, focusing on the case of Benger's Food...
February 24, 2018: Journal of the History of Medicine and Allied Sciences
Eugenio Parente, Teresa Zotta, Karoline Faust, Francesca De Filippis, Danilo Ercolini
The structure of microbial association networks was investigated for seventeen studies on food bacterial communities using the CoNet app. The results were compared with those for host and environmental microbiomes. Microbial association networks of food bacterial communities shared several properties with those of host microbiomes, although they were less complex and lacked a scale-free, small world structure that is characteristic of environmental microbial communities. This may depend on both the initial contamination pattern, whose main source is the raw material microbiome, and on the copiotrophic nature of food environments, with lack of well defined, specific niches...
August 2018: Food Microbiology
A F Andeta, D Vandeweyer, F Woldesenbet, F Eshetu, A Hailemicael, F Woldeyes, S Crauwels, B Lievens, J Ceusters, K Vancampenhout, L Van Campenhout
Enset (Ensete ventricosum) provides staple food for 15 million people in Ethiopia after fermentation into kocho. The fermentation process has hardly been investigated and is prone to optimization. The aim of this study was to investigate the physicochemical and microbial dynamics of fermentation practices in the Gamo highlands. These practices show local variation, but two steps were omnipresent: scraping of the pseudostem and fermenting it in a pit or a bamboo basket. Enset plants were fragmented and fermented for two months in order to investigate the physicochemical (temperature, moisture content, pH and titratable acidity) and microbial dynamics (total viable aerobic counts, counts of Enterobacteriaceae, lactic acid bacteria, yeasts and moulds and Clostridium spores counts, and Illumina Miseq sequencing)...
August 2018: Food Microbiology
Oscar van Mastrigt, Tjakko Abee, Søren K Lillevang, Eddy J Smid
During food fermentation processes like cheese ripening, lactic acid bacteria (LAB) encounter long periods of nutrient limitation leading to slow growth. Particular LAB survive these periods while still contributing to flavour formation in the fermented product. In this study the dairy Lactococcus lactis biovar diacetylactis FM03-V1 is grown in retentostat cultures to study its physiology and aroma formation capacity at near-zero growth rates. During the cultivations, the growth rate decreased from 0.025 h-1 to less than 0...
August 2018: Food Microbiology
Feng Yan, Jianguo Jiang, Haowei Zhang, Nuo Liu, Quan Zou
The mature landfill leachate containing high ammonia concentration (>1000 mg/L) is a serious threat to environment; however, the low COD to TN ratio (C/N, <3) strongly inhibits the denitrification process and poses a severe obstacle for efficient treatment. Herein, two kinds of acidogenic liquids, fermented from oil-removed food waste and oil-added food waste, were first applied as external carbon sources for the biological nitrogen removal from mature landfill leachate in an aerobic/anoxic membrane bioreactor...
March 8, 2018: Journal of Environmental Management
Yuqin Shi, Jun Liu, Qiaojuan Yan, Xin You, Shaoqing Yang, Zhengqiang Jiang
Prebiotic effects of curdlan (1 → 3)-β-d-glucan oligosaccharides (GOS) were examined. GOS was tolerant against simulated gastrointestinal digestion, as well as low pH, thermal, and Maillard reaction conditions likely occurred during food processing. Growth of tested Lactobacillus (L.) strains was improved by GOS except L. brevis NRRL B-4527. E. coli did not grow on GOS as the only carbon source. In vitro batch fermentation using human faecal microbiota showed that GOS significantly increased the population of Lactobacillus sp...
May 15, 2018: Carbohydrate Polymers
Philip Kelleher, Jennifer Mahony, Katharina Schweinlin, Horst Neve, Charles M Franz, Douwe van Sinderen
Lactococcus lactis is a lactic acid bacterium that is intensively and globally exploited in commercial dairy food fermentations. Though the presence of prophages in lactococcal genomes is widely reported, only limited studies pertaining to the stability of prophages in lactococcal genomes have been performed. The current study reports on the complete genome exploration of thirty lactococcal strains for the presence of potentially intact prophages, so as to assess their genomic diversity and the associated risk or benefit of harbouring such prophages...
March 1, 2018: International Journal of Food Microbiology
Lingxiao Gong, Wenyan Cao, Jie Gao, Jing Wang, Huijuan Zhang, Baoguo Sun, Meng Yin
The gut microbiota has recently become a new route for research at the intersection of diet and human health. The aim of this study was to investigate whether whole Tibetan hull-less barley (WHB) and refined Tibetan hull-less barley (RHB) caused differentiation of the fecal microbiota in vitro. The microbiota-accessible ingredients in the 2 barley samples were studied using an in vitro enzymatic digestion procedure. After in vitro digestion, insoluble dietary fiber, phenolic compounds, proteins, and β-glucans were 93...
March 10, 2018: Journal of Food Science
Yu Kanesaki, Eri Kubota, Rumi Ohtake, Yukari Higashi, Junko Nagaoka, Tomonori Suzuki, Sayuri Akuzawa
Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.
March 8, 2018: Genome Announcements
Roberto Ferro, Maja Rennig, Cristina Hernández-Rollán, Daniel O Daley, Morten H H Nørholm
BACKGROUND: The market for recombinant proteins is on the rise, and Gram-positive strains are widely exploited for this purpose. Bacillus subtilis is a profitable host for protein production thanks to its ability to secrete large amounts of proteins, and Lactococcus lactis is an attractive production organism with a long history in food fermentation. RESULTS: We have developed a synbio approach for increasing gene expression in two Gram-positive bacteria. First of all, the gene of interest was coupled to an antibiotic resistance gene to create a growth-based selection system...
March 8, 2018: Microbial Cell Factories
Daniel S Grégoire, Noémie Lavoie, Alexandre J Poulain
The accumulation of mercury (Hg) in rice, a dietary staple for over half of the world's population, is rapidly becoming a global food safety issue. Rice paddies support the anaerobic production of toxic methylmercury that accumulates in plant tissue, however the microbial controls of Hg cycling in anoxic environments remain poorly understood. In this study, we reveal a novel reductive Hg metabolism in a representative of the family Heliobacteria (Heliobacterium modesticaldum Ice1) that we confirm in model chemotrophic anaerobes...
March 8, 2018: Environmental Science & Technology
Y-H Yu, F S-H Hsiao, W S Proskura, A Dybus, Y-H Siao, Y-H Cheng
Deoxynivalenol (DON) is a major mycotoxin from the trichothecene family of mycotoxins produced by Fusarium fungi that cause disease in grains. Food and feed contaminated with DON cause a variety of adverse health effects in humans and farm animals. However, the fermentation conditions of DON for toxicological study remain to be optimised. Deoxynivalenol levels were increased in a constant temperature of 20°C after fermentation for 7 and 14 days compared with cycling temperatures between 10-20°C and 15-20°C...
March 7, 2018: Journal of Animal Physiology and Animal Nutrition
Vishnupriya Gourineni, Maria L Stewart, Didem Icoz, J Paul Zimmer
Ingredients delivering functional and nutritional benefits are of interest to food manufacturers. Isomaltooligosaccharides (IMOs) which serve as alternate sweeteners fit into this category. IMOs are a mixture of α-(1 → 6) and α-(1 → 4)-linked glucose oligomers, synthesized by an enzymatic reaction from starch (corn, tapioca). The aim of this study was to evaluate the fermentability and glycemic response of IMO in a healthy population. Two randomized, double-blind, placebo-controlled, cross-over human studies were conducted...
March 3, 2018: Nutrients
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