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https://www.readbyqxmd.com/read/28730403/functional-characterization-of-potential-probiotic-lactic-acid-bacteria-isolated-from-kalarei-and-development-of-probiotic-fermented-oat-flour
#1
Mahak Gupta, Bijender Kumar Bajaj
Considerable variations among probiotics with respect to their health benefitting attributes fuel the research on bioprospecting of proficient probiotic strains from various ecological niches especially the poorly unexplored ones. In the current study, kalarei, an indigenous cheese-like fermented milk product, and other dairy-based sources like curd and raw milk were used for isolation of lactic acid bacteria (LAB). Among 34 LAB isolates, 7 that could withstand simulated gastrointestinal (GI) conditions were characterized for functional probiotic attributes, viz...
July 20, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28726509/soymilk-fermentation-by-enterococcus-faecalis-vb43-leads-to-reduction-in-the-immunoreactivity-of-allergenic-proteins-%C3%AE-conglycinin-7s-and-glycinin-11s
#2
V Biscola, A Rodriguez de Olmos, Y Choiset, H Rabesona, M S Garro, F Mozzi, J-M Chobert, M Drouet, T Haertlé, B D G M Franco
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists...
July 20, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/28724661/fermented-soy-product-intake-is-inversely-associated-with-the-development-of-high-blood-pressure-the-japan-public-health-center-based-prospective-study
#3
Miho Nozue, Taichi Shimazu, Shizuka Sasazuki, Hadrien Charvat, Nagisa Mori, Michihiro Mutoh, Norie Sawada, Motoki Iwasaki, Taiki Yamaji, Manami Inoue, Yoshihiro Kokubo, Kazumasa Yamagishi, Hiroyasu Iso, Shoichiro Tsugane
Background: Randomized controlled studies have investigated the short-term effect of soy product intake on blood pressure (BP) in normotensive people. To our knowledge, no prospective studies exist on the effect of habitual intake of fermented soy products, separate from total soy products, on BP in the general population.Objective: We examined the association between the habitual intake of soy products, including fermented soy products, and the development of high BP during a 5-y period among participants in a population-based prospective cohort study in Japan...
July 19, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28724643/a-review-of-the-characteristics-of-dietary-fibers-relevant-to-appetite-and-energy-intake-outcomes-in-human-intervention-trials
#4
Kaisa S Poutanen, Pierre Dussort, Alfrun Erkner, Susana Fiszman, Kavita Karnik, Mette Kristensen, Cyril Fm Marsaux, Sophie Miquel-Kergoat, Saara P Pentikäinen, Peter Putz, Joanne L Slavin, Robert E Steinert, David J Mela
Background: Many intervention studies have tested the effect of dietary fibers (DFs) on appetite-related outcomes, with inconsistent results. However, DFs comprise a wide range of compounds with diverse properties, and the specific contribution of these to appetite control is not well characterized.Objective: The influence of specific DF characteristics [i.e., viscosity, gel-forming capacity, fermentability, or molecular weight (MW)] on appetite-related outcomes was assessed in healthy humans.Design: Controlled human intervention trials that tested the effects of well-characterized DFs on appetite ratings or energy intake were identified from a systematic search of literature...
July 19, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28720287/occurrence-toxicity-bioaccessibility-and-mitigation-strategies-of-beauvericin-a-minor-fusarium-mycotoxin
#5
REVIEW
C Luz, F Saladino, F B Luciano, J Mañes, G Meca
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines...
July 15, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28716098/awakening-sleeping-beauty-production-of-propionic-acid-in-escherichia-coli-through-the-sbm-operon-requires-the-activity-of-a-methylmalonyl-coa-epimerase
#6
Ricardo Axayacatl Gonzalez-Garcia, Tim McCubbin, Annalena Wille, Manuel Plan, Lars Keld Nielsen, Esteban Marcellin
BACKGROUND: Propionic acid is used primarily as a food preservative with smaller applications as a chemical building block for the production of many products including fabrics, cosmetics, drugs, and plastics. Biological production using propionibacteria would be competitive against chemical production through hydrocarboxylation of ethylene if native producers could be engineered to reach near-theoretical yield and good productivity. Unfortunately, engineering propionibacteria has proven very challenging...
July 17, 2017: Microbial Cell Factories
https://www.readbyqxmd.com/read/28712957/secretory-expression-of-%C3%AE-mannanase-from-bacillus-circulans-nt-6-7-in-lactobacillus-plantarum
#7
Kwankanit Intaratrukul, Sunee Nitisinprasert, Thu-Ha Nguyen, Dietmar Haltrich, Suttipun Keawsompong
The β-mannanase gene of Bacillus circulans NT 6.7 was successfully cloned in Lactobacillus plantarum WCFS1 using the pSIP403 expression vector and secreted to the supernatant rather than accumulated in the cells. The highest activity was achieved by controlling the pH at 6 during cultivation. Maximum mannanase activities detected in the supernatant and cell-free extract of 200 ml MRS broth were 8.2 and 0.86 U/ml, respectively. Enzyme activity in the supernatant increased to 27 U/ml by fermentation in a 5-L bioreactor with automatic pH control...
July 13, 2017: Protein Expression and Purification
https://www.readbyqxmd.com/read/28711255/short-communication-effect-of-the-addition-of-bifidobacterium-monocultures-on-the-physical-chemical-and-sensory-characteristics-of-fermented-goat-milk
#8
A Mituniewicz-Małek, M Ziarno, I Dmytrów, J Balejko
The aim of the study was to use 3 monocultures of Bifidobacterium (Bifidobacterium animalis ssp. lactis AD600, Bifidobacterium animalis ssp. lactis BB-12, and Bifidobacterium longum AD50) in fermented goat milk to assess the microbial, physicochemical, rheological, and sensory quality of beverages during a 3-wk storage period at 5°C. The results indicated that selected bifidobacteria may be used for production of fermented goat milk because they comply with the minimum standards specified by the Food and Agriculture Organization of the United Nations and the World Health Organization during the entire period of storage...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28709885/modeling-of-acetate-type-fermentation-of-sugar-containing-wastewater-under-acidic-ph-conditions
#9
Liang Huang, Xin-Rong Pan, Ya-Zhou Wang, Chen-Xuan Li, Chang-Bin Chen, Quan-Bao Zhao, Yang Mu, Han-Qing Yu, Wen-Wei Li
In this study, a kinetic model was developed based on Anaerobic Digestion Model No. 1 to provide insights into the directed production of acetate and methane from sugar-containing wastewater under low pH conditions. The model sufficiently described the dynamics of liquid-phase and gaseous products in an anaerobic membrane bioreactor by comprehensively considering the syntrophic bioconversion steps of sucrose hydrolysis, acidogenesis, acetogenesis and methanogenesis under acidic pH conditions. The modeling results revealed a significant pH-dependency of hydrogenotrophic methanogenesis and ethanol-producing processes that govern the sucrose fermentative pathway through changing the hydrogen yield...
June 16, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28704842/analysis-of-metabolomic-profile-of-fermented-orostachys-japonicus-a-berger-by-capillary-electrophoresis-time-of-flight-mass-spectrometry
#10
Gitishree Das, Jayanta Kumar Patra, Sun-Young Lee, Changgeon Kim, Jae Gyu Park, Kwang-Hyun Baek
Microbial cell performance in food biotechnological processes has become an important concern for improving human health worldwide. Lactobacillus plantarum, which is widely distributed in nature, is a lactic acid bacterium with many industrial applications for fermented foods or functional foods (e.g., probiotics). In the present study, using capillary electrophoresis time of flight mass spectrometry, the metabolomic profile of dried Orostachys japonicus A. Berger, a perennial medicinal herb with L. plantarum was compared with that of O...
2017: PloS One
https://www.readbyqxmd.com/read/28703960/antioxidative-properties-of-milk-protein-preparations-fermented-by-polish-strains-of-lactobacillus-helveticus
#11
Katarzyna W Skrzypczak, Waldemar Z Gustaw, Ewa D Jabłońska-Ryś, Monika Michalak-Majewska, Aneta Sławińska, Wojciech P Radzki, Klaudia M Gustaw, Adam D Waśko
BACKGROUND: The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases. Unfortunately, it has been already proved that some synthetic antioxidants pose a potential risk in vivo...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703957/lactose-free-frozen-yogurt-production-and-characteristics
#12
Katarzyna Skryplonek, David Gomes, Jorge Viegas, Carlos Pereira, Marta Henriques
BACKGROUND: Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. METHODS: This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702643/antioxidant-ace-inhibitory-and-antimicrobial-activity-of-fermented-goat-milk-activity-and-physicochemical-property-relationship-of-the-peptide-components
#13
Miriam Moreno-Montoro, Manuel Olalla-Herrera, José Ángel Rufián-Henares, Rafael Giménez Martínez, Beatriz Miralles, Triana Bergillos, Miguel Navarro-Alarcón, Paula Jauregi
Increasing evidence on goat milk and the health benefits of its derived products beyond its nutritional value show its potential as a functional food. In this study, goat milk fractions were tested for their total antioxidant capacity using different methods (ORAC, ABTS, DPPH and FRAP), as well as their angiotensin-I-converting-enzyme inhibitory and antimicrobial (against Escherichia coli and Micrococcus luteus) activities. Different whey fractions (whey, cation exchange membrane permeate P and retentate R) of two fermented skimmed goat milks (ultrafiltered goat milk fermented with the classical starter bacteria or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain) were assessed...
July 13, 2017: Food & Function
https://www.readbyqxmd.com/read/28702431/isolation-of-antifungal-lactic-acid-bacteria-lab-from-kunu-against-toxigenic-aspergillus-flavus
#14
Oluwafunmilayo Oluwakemi Olonisakin, Yemisi Adefunke Jeff-Agboola, Clement Olusola Ogidi, Bamidele Juliet Akinyele
The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from 2.80 ×10(4) CFU/mL to 4.10×10(4) CFU/mL and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria...
June 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28702130/new-insights-in-ibs-like-disorders-pandora-s-box-has-been-opened-a-review
#15
REVIEW
Raffaele Borghini, Giuseppe Donato, Domenico Alvaro, Antonio Picarelli
The most complained gastrointestinal symptoms are chronic diarrhea, bloating and abdominal pain. Once malignancies and inflammatory bowel diseases are excluded, irritable bowel syndrome (IBS) and the so called "IBS-like disorders" should be taken into account. The relationship between IBS as defined by Rome IV criteria and these clinical conditions is sometimes obscure, since many IBS patients identify food as a possible trigger for their symptoms. Here, we discuss IBS and the most common IBS-like disorders (celiac disease, non-celiac gluten sensitivity, fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), lactose intolerance, small intestinal bacterial overgrowth (SIBO), α-amylase/trypsin inhibitor (ATIs), nickel allergic contact mucositis), focusing on epidemiologic, clinical, diagnostic and therapeutic aspects...
2017: Gastroenterology and Hepatology From Bed to Bench
https://www.readbyqxmd.com/read/28702085/electricity-assisted-production-of-caproic-acid-from-grass
#16
Way Cern Khor, Stephen Andersen, Han Vervaeren, Korneel Rabaey
BACKGROUND: Medium chain carboxylic acids, such as caproic acid, are conventionally produced from food materials. Caproic acid can be produced through fermentation by the reverse β-oxidation of lactic acid, generated from low value lignocellulosic biomass. In situ extraction of caproic acid can be achieved by membrane electrolysis coupled to the fermentation process, allowing recovery by phase separation. RESULTS: Grass was fermented to lactic acid in a leach-bed-type reactor, which was then further converted to caproic acid in a secondary fermenter...
2017: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/28702080/investigation-of-poly-%C3%AE-glutamic-acid-production-via-online-determination-of-viscosity-and-oxygen-transfer-rate-in-shake-flasks
#17
Lena Regestein Née Meissner, Julia Arndt, Thomas G Palmen, Tim Jestel, Hitoshi Mitsunaga, Eiichiro Fukusaki, Jochen Büchs
BACKGROUND: Poly(γ-glutamic acid) (γ-PGA) is a biopolymer with many useful properties making it applicable for instance in food and skin care industries, in wastewater treatment, in biodegradable plastics or in the pharmaceutical industry. γ-PGA is usually produced microbially by different Bacillus spp. The produced γ-PGA increases the viscosity of the fermentation broth. In case of shake flask fermentations, this results in an increase of the volumetric power input. The power input in shake flasks can be determined by measuring the torque of an orbitally rotating lab shaker...
2017: Journal of Biological Engineering
https://www.readbyqxmd.com/read/28702021/combination-of-metabolomic-and-proteomic-analysis-revealed-different-features-among-lactobacillus-delbrueckii-subspecies-bulgaricus-and-lactis-strains-while-in-vivo-testing-in-the-model-organism-caenorhabditis-elegans-highlighted-probiotic-properties
#18
Elena Zanni, Emily Schifano, Sara Motta, Fabio Sciubba, Claudio Palleschi, Pierluigi Mauri, Giuditta Perozzi, Daniela Uccelletti, Chiara Devirgiliis, Alfredo Miccheli
Lactobacillus delbrueckii represents a technologically relevant member of lactic acid bacteria, since the two subspecies bulgaricus and lactis are widely associated with fermented dairy products. In the present work, we report the characterization of two commercial strains belonging to L. delbrueckii subspecies bulgaricus, lactis and a novel strain previously isolated from a traditional fermented fresh cheese. A phenomic approach was performed by combining metabolomic and proteomic analysis of the three strains, which were subsequently supplemented as food source to the model organism Caenorhabditis elegans, with the final aim to evaluate their possible probiotic effects...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28701887/quality-and-characteristics-of-fermented-ginseng-seed-oil-based-on-bacterial-strain-and-extraction-method
#19
Myung-Hee Lee, Young-Kyoung Rhee, Sang-Yoon Choi, Chang-Won Cho, Hee-Do Hong, Kyung-Tack Kim
BACKGROUND: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. METHODS: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at 30°C for 24 h...
July 2017: Journal of Ginseng Research
https://www.readbyqxmd.com/read/28698479/antifungal-microbial-agents-for-food-biopreservation-a-review
#20
REVIEW
Marcia Leyva Salas, Jérôme Mounier, Florence Valence, Monika Coton, Anne Thierry, Emmanuel Coton
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds...
July 8, 2017: Microorganisms
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