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https://www.readbyqxmd.com/read/29776925/unravelling-the-reduction-pathway-as-alternative-metabolic-route-to-hydroxycinnamate-decarboxylation-in-lactobacillus-plantarum
#1
Laura Santamaría, Inés Reverón, Félix López de Felipe, Blanca de Las Rivas, Rosario Muñoz
Lactobacillus plantarum is the lactic acid bacterial species most frequently found in plant-food fermentations where hydroxycinnamic acids are abundant. L. plantarum efficiently decarboxylates these compounds, and also reduces them, yielding substituted phenylpropionic acids. Although the reduction step is known to be induced by a hydroxycinnamic acid, the enzymatic machinery responsible for this reduction pathway has not been yet identified and characterized. A previous study on the transcriptomic response of L...
May 18, 2018: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29775057/analysis-of-improved-nutritional-composition-of-potential-functional-food-okara-after-probiotic-solid-state-fermentation
#2
Sulagna Gupta, Jaslyn J L Lee, Wei Ning Chen
Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state biofermentation is an economical and environmental friendly option. Rhizopus oligosporus and Lactobacillus plantarum were the probiotic FDA-approved food-grade cultures used in this study. The study revealed that biofermenting okara improves its nutritional composition. It was found that the metabolomic composition (by GC-MS analysis) and antioxidant activity (by DPPH test) improved after the microbial fermentations...
May 18, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29774337/fermentation-alters-the-bioaccessible-phenolic-compounds-and-increases-the-alpha-glucosidase-inhibitory-effects-of-aronia-juice-in-a-dairy-matrix-following-in-vitro-digestion
#3
Xue Du, Angela D Myracle
The prevalence of diabetes reached 415 million worldwide in 2015. Polyphenol-rich food intake can benefit the glycemic control for individuals with diabetes. Fermentation may increase the bioavailability of polyphenols, which is generally low. Aronia (Aronia melanocarpa) is a polyphenol-rich berry that is native to North America. Proanthocyanins and anthocyanins are the major phenolic compounds in aronia. In this study, aronia kefir was made by fermenting cow's milk with added aronia juice. The changes in bioaccessible polyphenols of aronia kefir during digestion were assessed using an in vitro model...
May 18, 2018: Food & Function
https://www.readbyqxmd.com/read/29773634/complete-genome-sequence-of-ochrobactrum-haematophilum-fi11154-isolated-from-kunu-zaki-a-nigerian-millet-based-fermented-food
#4
Maria Diaz, Udo Wegmann, Nwanneka Akinyemi, Folarin A Oguntoyinbo, Lizbeth Sayavedra, Melinda J Mayer, Arjan Narbad
Ochrobactrum haematophilum FI11154 was isolated from kunu-zaki, a Nigerian traditional fermented millet-based food. Here, we present the first complete genome sequence of this species. The genome consists of five replicons and contains genes related to iron uptake and phosphatase activities.
May 17, 2018: Genome Announcements
https://www.readbyqxmd.com/read/29771352/de-novo-biosynthesis-of-anthocyanins-in-saccharomyces-cerevisiae
#5
Michael Eichenberger, Anders Hansson, David Fischer, Lara Dürr, Michael Naesby
Anthocyanins (ACNs) are plant secondary metabolites responsible for most of the red, purple and blue colors of flowers, fruits and vegetables. They are increasingly used in the food and beverage industry as natural alternative to artificial colorants. Production of these compounds by fermentation of microorganisms would provide an attractive alternative. In this study, Saccharomyces cerevisiae was engineered for de novo production of the three basic anthocyanins, as well as the three main trans-flavan-3-ols...
June 1, 2018: FEMS Yeast Research
https://www.readbyqxmd.com/read/29769378/food-starch-structure-impacts-gut-microbiome-composition
#6
Frederick J Warren, Naoki M Fukuma, Deirdre Mikkelsen, Bernadine M Flanagan, Barbara A Williams, Allan T Lisle, Páraic Ó Cuív, Mark Morrison, Michael J Gidley
Starch is a major source of energy in the human diet and is consumed in diverse forms. Resistant starch (RS) escapes small intestinal digestion and is fermented in the colon by the resident microbiota, with beneficial impacts on colonic function and host health, but the impacts of the micro- and nanoscale structure of different physical forms of food starch on the broader microbial community have not been described previously. Here, we use a porcine in vitro fermentation model to establish that starch structure dramatically impacts microbiome composition, including the key amylolytic species, and markedly alters both digestion kinetics and fermentation outcomes...
June 27, 2018: MSphere
https://www.readbyqxmd.com/read/29768432/the-ecology-of-the-drosophila-yeast-mutualism-in-wineries
#7
Allison S Quan, Michael B Eisen
The fruit fly, Drosophila melanogaster, is preferentially found on fermenting fruits. The yeasts that dominate the microbial communities of these substrates are the primary food source for developing D. melanogaster larvae, and adult flies manifest a strong olfactory system-mediated attraction for the volatile compounds produced by these yeasts during fermentation. Although most work on this interaction has focused on the standard laboratory yeast Saccharomyces cerevisiae, a wide variety of other yeasts naturally ferment fallen fruit...
2018: PloS One
https://www.readbyqxmd.com/read/29768030/evaluation-of-petrifilm-lactic-acid-bacteria-plates-for-counting-lactic-acid-bacteria-in-food
#8
Satomi Kanagawa, Chihiro Ohshima, Hajime Takahashi, Burenqiqige, Misato Kikuchi, Fumina Sato, Ayaka Nakamura, Shimaa M Mohamed, Takashi Kuda, Bon Kimura
Although lactic acid bacteria (LAB) are used widely as starter cultures in the production of fermented foods, they are also responsible for food decay and deterioration. The undesirable growth of LAB in food causes spoilage, discoloration, and slime formation. Because of these adverse effects, food companies test for the presence of LAB in production areas and processed foods and consistently monitor the behavior of these bacteria. The 3M Petrifilm LAB Count Plates have recently been launched as a time-saving and simple-to-use plate designed for detecting and quantifying LAB...
May 16, 2018: Journal of Food Protection
https://www.readbyqxmd.com/read/29764491/does-a-low-fodmaps-diet-reduce-symptoms-of-functional-abdominal-pain-disorders-a-systematic-review-in-adult-and-paediatric-population-on-behalf-of-italian-society-of-pediatrics
#9
REVIEW
Rossella Turco, Silvia Salvatore, Erasmo Miele, Claudio Romano, Gian Luigi Marseglia, Annamaria Staiano
BACKGROUND: Despite the rising of the Functional Gastrointestinal Disorders (FGIDs)' incidence in the last years, the etio-pathogenesis of FGIDs remains unclear. The diet seems to play an important role in these disorders. Indeed, at least two thirds of adult patients with Irritable Bowel Syndrome (IBS) and of children with FGIDs perceive their GI symptoms to be food-related. In particular, in the last years, more interest has been focused in the low Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyol (FODMAPs) diet...
May 15, 2018: Italian Journal of Pediatrics
https://www.readbyqxmd.com/read/29764205/production-of-oils-and-fats-by-oleaginous-microorganisms-with-an-emphasis-given-to-the-potential-of-the-nonconventional-yeast-yarrowia-lipolytica
#10
E Carsanba, S Papanikolaou, H Erten
Recently, there has been a great upsurge of interest in studies related to several aspects of microbial lipid production, which is one of the top topics in relevant research fields due to the high demand of these fatty materials in food, medical, oleochemical and biofuel industries. Lipid accumulation by the so-called "oleaginous microorganisms" can generate more than 20% w/w of oil in dry biomass and is governed by a plethora of parameters, such as medium pH, incubation temperature, nutrient limitation and C/N (carbon/nitrogen) ratio, which drastically affect the lipid production bioprocess...
May 15, 2018: Critical Reviews in Biotechnology
https://www.readbyqxmd.com/read/29764202/comparative-study-of-the-synbiotic-effect-of-inulin-and-fructooligosaccharide-with-probiotics-with-regard-to-the-various-properties-of-fermented-soy-milk
#11
Shalini Mishra, H N Mishra
Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10-3 pH units/min) and condensed the fermentation completion time...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29761557/effects-of-dietary-yeast-cell-wall-on-faecal-bacteria-and-fermentation-products-in-adult-cats
#12
J P F Santos, A A Aquino, M B A Glória, M J Avila-Campos, P M Oba, K de M Santos, T H A Vendramini, A C Carciofi, A R Junior, M A Brunetto
This study evaluated the effects of increasing concentrations of spray-dried yeast cell wall (YCW) in diets for healthy adult cats on apparent nutrient digestibility and on bacterial composition and fermentation products in the stool. Fourteen cats with an average weight of 4.40 ± 1.05 kg and an average age of 6.2 ± 0.54 years were used and assigned to treatments in an unbalanced randomized block design (by experimental period) with two blocks and three or four cats per diet in each block. Treatments included: control (0% YCW), 0...
May 14, 2018: Journal of Animal Physiology and Animal Nutrition
https://www.readbyqxmd.com/read/29760341/estimation-of-lactic-acid-bacterial-cell-number-by-dna-quantification
#13
Masaki Ishii, Yasuhiko Matsumoto, Kazuhisa Sekimizu
Lactic acid bacteria are provided by fermented foods, beverages, medicines, and supplements. Because the beneficial effects of medicines and supplements containing functional lactic acid bacteria are related to the bacterial cell number, it is important to establish a simple method for estimating the total number of lactic acid bacterial cells in the products for quality control. Almost all of the lactic acid bacteria in the products are dead, however, making it difficult to estimate the total number of lactic acid bacterial cells in the products using a standard colony-counting method...
2018: Drug Discoveries & Therapeutics
https://www.readbyqxmd.com/read/29758485/isolation-characterization-and-strain-selection-of-a-paenibacillus-species-for-use-as-a-probiotic-to-aid-in-ruminal-methane-mitigation-nitrate-nitrite-detoxification-and-food-safety
#14
Elizabeth A Latham, William E Pinchak, Julian Trachsel, Heather K Allen, Todd R Callaway, David J Nisbet, Robin C Anderson
The effects of dietary nitrate and Paenibacillus 79R4 (79R4), a denitrifying bacterium, when co-administered as a probiotic, on methane emissions, nitrate and nitrite-metabolizing capacity and fermentation characteristics were studied in vitro. Mixed populations of rumen microbes inoculated with 79R4 metabolized all levels of nitrite studied after 24 h in vitro incubation. Results from in vitro simulations resulted in up to 2 log10 colony forming unit reductions in E. coli O157:H7 and Campylobacter jejuni when these were co-cultured with 79R4...
April 30, 2018: Bioresource Technology
https://www.readbyqxmd.com/read/29757965/nutrition-of-six-selected-neo-tropical-mammals-in-trinidad-and-tobago-with-the-potential-for-domestication
#15
REVIEW
Kavita Ranjeeta Lall, Kegan Romelle Jones, Gary Wayne Garcia
This review highlights the available literature on the nutrition of six neo-tropical animals with the potential for domestication-the agouti ( Dasyprocta leporina / D. aguti ), lappe ( Agouti paca ), capybara ( Hydrochoerus hydrochaeris ), manicou/opossum ( Didelphis marsupialis insularis ), collared peccary ( Peccary tajucu ) and the red brokcet deer ( Mazama americana ). Over 100 references were used, spanning over 100 years. The earliest being 1915 and the most recent being 2018. The references used in this review were synthesized to give a detailed look of the dentition, anatomy of the gastrointestinal tract and type of feed these animals consume...
May 14, 2018: Veterinary Sciences
https://www.readbyqxmd.com/read/29757214/microbial-community-analysis-of-sauerkraut-fermentation-reveals-a-stable-and-rapidly-established-community
#16
Michelle A Zabat, William H Sano, Jenna I Wurster, Damien J Cabral, Peter Belenky
Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale...
May 12, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29755978/development-of-an-effective-chain-elongation-process-from-acidified-food-waste-and-ethanol-into-n-caproate
#17
Mark Roghair, Yuchen Liu, David P B T B Strik, Ruud A Weusthuis, Marieke E Bruins, Cees J N Buisman
Introduction: Medium chain fatty acids (MCFAs), such as n-caproate, are potential valuable platform chemicals. MCFAs can be produced from low-grade organic residues by anaerobic reactor microbiomes through two subsequent biological processes: hydrolysis combined with acidogenesis and chain elongation. Continuous chain elongation with organic residues becomes effective when the targeted MCFA(s) are produced at high concentrations and rates, while excessive ethanol oxidation and base consumption are limited. The objective of this study was to develop an effective continuous chain elongation process with hydrolyzed and acidified food waste and additional ethanol...
2018: Frontiers in Bioengineering and Biotechnology
https://www.readbyqxmd.com/read/29753477/using-pacbio-sequencing-to-investigate-the-bacterial-microbiota-of-traditional-buryatian-cottage-cheese-and-comparison-with-italian-and-kazakhstan-artisanal-cheeses
#18
Hao Jin, Lanxin Mo, Lin Pan, Qaingchaun Hou, Chuanjuan Li, Iaptueva Darima, Jie Yu
Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing...
May 9, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29751912/%C3%AE-cryptoxanthin-is-more-bioavailable-in-humans-from-fermented-orange-juice-than-from-orange-juice
#19
Dámaso Hornero-Méndez, Isabel Cerrillo, Ángeles Ortega, María-Rosario Rodríguez-Griñolo, Blanca Escudero-López, Franz Martín, María-Soledad Fernández-Pachón
Carotenoids, especially β-cryptoxanthin, exert multiple biological activities in the organism. Various processing techniques can improve carotenoid bioavailability in relation to the food matrix. The study objective was to compare the bioavailability of carotenoids from orange juice (OJ) with that from a beverage obtained by alcoholic fermentation of orange juice (FOB). Seven volunteers were recruited for a randomized, controlled, and crossover study. Post-intake plasma carotenoid concentrations were measured by HPLC in the subjects at 0-8 h after their consumption of OJ or FOB...
October 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29750589/the-observed-variation-in-the-purine-composition-of-food-after-soaking-in-sake-lees
#20
F Takayanagi, T Fukuuchi, N Yamaoka, K Kaneko
In this study, we investigated the alterations in the purine composition of swordfish prepared using a traditional Japanese processing method of soaking in sake lees. These alterations are the byproducts of the yeast fermentation of rice-koji and are renowned for enhancing the umami nature of food. Using a conventional assay method for hydrolyzing all of the purines into four bases and our developed method for simultaneously analyzing purines, we observed the alterations in four purine bases in the soaked sake lees and swordfish...
May 11, 2018: Nucleosides, Nucleotides & Nucleic Acids
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